For the Love of Croutons

I had a conversation with a friend several years ago . . . those food items that once you have the 'real' thing, you never want the fake again. Like garlic. Once you know the wonderful flavor of real garlic, you'll banish garlic powder to the back of the cabinet.

Admittedly, I take this a step to far, as with many things in my life. Once I make a good version of something, I don't care to eat it at restaurants. And, I'll look down my monkey nose at restaurants that take short cuts.

Like with croutons. There is no excuse for a "good" restaurant to ever buy boxed croutons. There is nothing easier than cubing up the day old bread and making your own. And, with warmer weather coming, I'll be making them pretty much weekly.

Take a large french bread and cube it up. I like rather large, hefty cubes. Melt a stick of butter and a tablespoon or so of olive oil. (You want the olive oil to keep the butter from burning and it adds a nice flavor and you can convince yourself these aren't quite as bad for you because they do have olive oil in them.) Throw in a few crushed garlic cloves, a pinch of salt, and a palm full of dried italian seasoning. Once it is all bubbly, drop the heat to low and let it simmer gently for 5 minutes or so to cook the garlic.

Pour the butter/garlic over the bread cubes and toss to coat. I like to finely grate parm cheese over everything and then slide it in the oven. I generally go for 375 degrees and every 5 minutes or so take them out and give them a shake. They are done when you think they look golden, brown, and you can't stand waiting any longer.

Word of caution, wait a minute or two before crunching down on them, wouldn't want to burn off your taste buds.