Garlic Croutes Recipes

HERBED GARLIC AND PARMESAN CROUTONS

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

GARLIC CROUTES

Steps:

• Halve garlic. Cut six 1/3-inch-thick slices from middle of loaf and brush bread with oil. Lightly oil a well-seasoned ridged grill pan and heat over moderately high heat until hot but not smoking. Grill bread until golden brown on both sides. Immediately rub bread on 1 side with cut side of garlic and sprinkle with salt.

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.

WHITE BEAN PURéE WITH GARLIC VINAIGRETTE AND CROUTES

Steps:

• Make dressing:
• Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
• Make bean purée:
• Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
• Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
• Serve warm with vinaigrette spooned over purée.

GARLIC BREAD CROûTES

Steps:

• Preheat the broiler.
• Slice the bread into 16 fat slices. Lay the slices out on a baking sheet.
• Combine the butter and garlic. Spread each slice of bread with the garlic butter and sprinkle with Parmesan.
• Place the baking sheet under the broiler until the slices are lightly browned, 3 to 5 minutes.

GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)

Steps:

• In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
• Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
• Meanwhile beat the egg yolks in a small bowl.
• Put a croûte in each soup bowl and top with a handful of grated cheese.
• When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!