Homemade Croutons Without a Net
I’ve been experimenting in the kitchen lately, which is really unusual for me … so unusual, that I began pondering why.
Last spring I blogged about cooking for the first time when I was 9 years old and my dad poking fun of the not-so-tasty outcome. Ever since, I was reluctant to stray from a recipe and its exact measurements. As silly as it sounds, maybe sharing that on this blog was cathartic for me and that’s why I’m cooking without my net. Another theory … bringing the herbs inside this fall may have forced me to be a little creative to use them up.
Ultimately, I think those two things may be contributing factors, but that the main reason is one of the great loves of my life … Google 
. I search recipes for specific dishes, as well as recipes including ingredients I have on hand. And instead of being locked down by one recipe in a cookbook, I can glance at several recipes, using them for inspiration and guidance, but not as gospel.
Tonight’s concoction – homemade croutons.
We had Christmas dinner last weekend because my uncle, the Christmas chef, and his family are out of town tomorrow. Without plans or the need to cook the traditional meal (that I really don’t like – sauerbraten and potato pancakes – yuck!), my parents and I decided to splurge with steak and crab legs for tomorrow. I’m in charge of sides – loaded baked potatoes, sugar snap peas and salad. I had some nice leftover bread that I hated to pitch and decided homemade croutons on our salad would be a nice touch.
I Googled “crouton recipe stale bread” because that’s exactly what I had on hand, and then scanned several recipes, picking the directions and ingredients I thought sounded best.
The only problem with not following a recipe is that it’s sort of difficult to share. But here’s the general gist … and I imagine I’m pretty much the only freak that follows a recipe to a T anyway.
Homemade Croutons
Stale French baguette or other artisan bread
Olive oil (roughly 2/3 cup for 4 cups of bread cubes)
Spices to taste (I used garlic powder and fresh thyme)
Sea salt
Fresh cracked pepper
Preheat oven to 275 degrees.
Slice the bottom crust and any really hard pieces off the loaf.
Cut loaf into cubes and place in large bowl.
Whisk olive oil and spices (not the salt and pepper) together in a smaller bowl.
Drizzle spiced oil over bread cubes and toss well.
Spread bread cubes on cookie sheet or 9X13 pan.
Sprinkle with salt and fresh cracked pepper.
Check and stir the cubes every 10 minutes, but the baking time will depend on how large your cubes are and how saturated they are with oil. Mine took about 30 minutes (they won’t brown, but should be crisp on the outside and fairly chewy on the inside).
