Pan Toasted Spicy Croutons

Farm Visits

It’s been a busy week here a the fast and furious test kitchen with lots of great things from my favorite farms. I’ve been getting the tastiest farm fresh lima beans ever from K.P. Huber’s Farm in Kingsville, MD. These are the best looking and best tasting lima beans I have ever bought! At $3 per quart sized basket they are a deal.

Just up the road at Wilbur’s Farm I’m getting great organic produce that my garden doesn’t have, or is struggling with. They have the sweetest white corn I have ever tasted, and everything they sell is certified organic. I like their potatoes, onions, green beans, eggplant, and zucchini. I just made a lovely ratatouille last night from their zucs, and eggplant and my tomatoes. Good stuff indeed. If you have not tried making ratatouille you should. It’s good hot the night you make it and if not overcooked it’s quite good at room temperature for leftovers. It stays fresh for several days after cooking too.

Tuesday was a big day for me as I was able to drive down to Polyface Farm in Swoope, Virginia. There I walked the farm to see if what I have read is true about Joel Salatin turning the farm world on its head by developing sustainable methods of raising cows, pigs, chickens, rabbits and more on his 450 acre family farm. It seems all true, and I witnessed happy cows in a beautiful pasture, and happy pigs in the woods about a mile up the hill from the farm house.

I bought a chicken from the farm store to test in the FFC test kitchen tonight and tomorrow night. Tonight it’s a French style roasted half chicken with fresh garlic and dried rosemary. Tomorrow night it’s Filipino Chicken Adobo. Come September 16th I’ll visit the farm again to be guest chef for Joel’s family, the farm workers and apprentices for dinner. That night I plan to cook the same two chicken dishes for all 21 people on the farm. Lucky for me the cook, Brie, will be helping me in the kitchen.

With all the great tomatoes my garden has been putting out I decided to buy some salad greens to pair with them. Last week I had some leftover bread from our supper club dinner and decided to turn it into fresh croutons. These are better than store bought by far, and almost as addictive a Doritos for munching. It does help if you use good bread like a whole grain loaf, or even ciabatta works well. I made another batch today and took a sample across the street for Wendy and Mary at Moore’s Orchard to taste and both of them liked the croutons a lot. Therefore I share with you now another fast and furious cook original recipe to try in your kitchen. This will take about 15 minutes to make , and lasts for 2-3 days if you don’t eat them all the day they are made.

As always, please try the recipe and comment on my blog.

Pan Toasted Spicy Croutons

2 1/2 cups day old bread cut into 1/2 inch cubes

4 teaspoons garlic infused olive oil

3/4 teaspoon of dried oregano, or mixed italian herbs

1/2 teaspoon red chili flakes or fresh thai peppers sliced thin

optional, 1/4 teaspoon salt

optional, 1/4 teaspoon paprika

Add oil to saute pan and heat on medium low for 10 seconds or so.

Add the bread and toss well to distribute the oil on the bread cubes.

Continue cooking on medium to medium low for 5-7 minutes tossing or stirring every minute or two.

Add oregano, and chili and cook for two minutes on low heat.

By now they should be done, but test one to see if it is a crunchy as you want them. If you want them crunchier just cook another 2-4 minutes on low and that should do the trick.

Remove from saute pan to a sheet pan to cool for 3-5 minutes before adding to a salad.

Note:

Use regular olive oil in place of garlic infused and add 1/4 teaspoon garlic powder with the chili and oregano.

finely shredded parmesan cheese is a nice addition at the end. Just add after the heat is off and toss or stir well to distribute the cheese.

Great with soups or salad.

Cooks best if your saute pan is big enough to keep the bread cubes at just one layer. If the pan is too small the cubes will stack up and won’t brown properly.