Slim Man Cooks Croutons

Slim Man Cooks Croutons

I know what you’re saying, Slim People. “I start making my own croutons, and pretty soon I’m making my own refrigerator. Where does it end?”

Right here. These croutons take 5 minutes to make. That’s it. And they’re so good, you can eat them as is. Forget the salad. Eat the croutons!

I don’t like store-bought croutons. They taste like chalk, and they’re so tough on the teeth it’s like eating a box of rocks.

You could easily bust a bicuspid. Injure an incisor.

So usually, when I make a salad, if I need some crunch, I’ll toast nuts instead.

“Here’s to you, you nuts!”

But when I was creating my incredibly incredible Hail Caesar salad, I needed croutons. My nuts were not cutting it. Caesar salad needs croutons, plain and simple.

So I started my quest to make the best croutons in the world. I started with recipes that suggested using old, stale bread. I tried that. I wasn’t digging it. Old stale bread tastes…old and stale.

So I said to myself…”Slim Poppa, Show Stoppa, why don’t you use fresh bread?”

So I tried fresh bread. I used a half of a fresh sourdough baguette, and the croutons were…good.

The next day I tried the day-old baguette, and they were even better.

Slim Croutons

A couple days ago, I made croutons using half dark rye bread and half Italian bread. They were delicious and made a good-looking couple! Ebony and ivory!

Whatever combination of bread you use, make sure you end up with 3 cups. Which should yield about…3 cups of croutons, if my math is correct.

When I’m making croutons, I usually keep the spices to a minimum. Why? Because your salad dressing usually has a lot of stuff going on. For instance, in my Hail Caesar salad dressing, which has been hailed as the greatest in the world, I use garlic in the dressing.

So I don’t want to use garlic when I’m making my croutons. It’s-a too much!

A final note…you don’t need to add salt. Most bread already has salt in it.

 INGREDIENTS

½ baguette (I used a day-old sourdough baguette) cut into cubes (about 3 cups)

3 tablespoons butter, cut into small pieces

¼ teaspoon dried oregano

Fresh-cracked black pepper

 

 

Here we go…

Put a large sauté pan on medium-high heat.

Add the butter.

When the butter melts and starts to bubble, add the cubed bread.

Sprinkle the oregano on the bread.

Grind some fresh-cracked black pepper on the bread.

Toss!

Let them brown for about 2 minutes. Don’t be shaking ’em all around, let ‘em brown.

Toss!

Let them brown on the other side or another 2 minutes. Make sure each cube is getting toasted on each side. Show some love to both sides, Slim Folks!

Remove from heat. That’s it!

Sprinkle on top of your salad, and…

MANGIAMO!