Parsley Croutons Recipes

GARLIC PARSLEY CROUTONS

Steps:

• 1. Get out your cutting board, electric knife, pastry brush, small microwave safe bowl and plate, and 1 large and 2 small cookie sheets, or 2 large and 1 small cookie sheet.
• 2. Using an electric knife, slice the bread in half. (Find a french loaf that is not too dense and does not have a big air spaces. You may have to try a few before you find one that works well.)
• 3. Stand the bread on the cut end, and slice the bread lengthwise, down the middle (rounded end of the bread through to the bottom cut edge).
• 4. Lay cut sides down on the cutting board, and beginning with the cut end, slice each half into 1/2 inch, or slightly thinner slices. Leave slices together.
• 5. Place margarine, garlic granules and parsley in microwave safe dish. Place dish on a small plate, cover, and place wax paper over margarine and tuck under plate, to prevent margarine from popping and splattering all over your microwave oven. Melt on high heat (approximately 1 1/2 minutes).
• 6. Remove from microwave, and blend well.
• 7. Using a pastry brush, brush one side of the bread, and place the coated side down on a cookie sheet. Once the sheet is full, lightly brush the tops with the mixture.
• 8. Bake in a 350 degree oven for 10-12 minutes, or until golden brown, and no longer soft.
• 9. Immediately remove from baking pan, and place into an open container, and allow to thoroughly cool before covering.

PARSLEY-CROUTON OMELETS WITH GRUYèRE

Steps:

• Make Filling:
• Put oven rack in middle position and preheat oven to 350°F.
• Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
• Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
• Make omelets:
• Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
• Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.