Garlic-Herb-Parmesan Ciabatta Croutons

I'm always on the quest for the perfect bread for croutons.  My first attempt was my best so far, using a French baguette that was crusty outside, perfectly rich yet airy inside.  However, I don't remember where I bought it.  Possibly at our local Co-Op, but I'm not sure.  I bought these chiabatta roll at Aldi's.  They look better than another attempt using French bread that was way too dense with a less than crusty top.  There have to be air holes in the bread for these to absorb the oil and seasonings and crisp up properly.  I only meant to thaw half of them, but time got away from me, so in the end today, I'll have a big batch of croutons!

18oz. ciabatta rolls

2T dried garlic and herbs

3 oz. powdery Parmesan cheese

¼t +/- smokey-peppery seasoning

1t Penzey's Shallot-Pepper Seasoning

2oz. good quality Extra Virgin Olive Oil

Cube the bread into a big ovenproof bowl.  Spread the cubes evenly, up the sides as much as possible.  Bake in a 200* oven until the softness has dried a bit, maybe 30-60 minutes until the cubes are about halfway dried.  Toss them in the bowl several times while in the oven.  Mix the herbs, cheese and pepper seasonings in a shaker.  While still in the big bowl, in a very thin, fast-moving stream, quickly drizzle the bread with the oil, gently tossing with a big wooden spoon as you go.  Quickly sprinkle the seasoned cheese over the cubes, again tossing, to evenly season them.

Transfer cubes to parchment paper lined jelly roll pans.  Bake at - 350* for about 30 minutes.  Shake the pans, turn off the oven and leave them for a couple hours.  Serve on soups, stews and salads.  Crunch some over a vegetable casserole before baking, for a crispy seasoned topping.  You can also use them in place of crackers or rolled oats in your favorite Meatloaf recipe.  Put the cooled cubes in zip-type plastic bags and store at room temperature.  They'll keep a couple weeks, or give some to friends. . .Lin

Smokey-Peppery Parmesan Croutons

3 French baguettes

extra virgin olive oil

grated parmesan cheese

Rosemary Seasoning *

Smoked Garlic Chipotle seasoning

Cut the baguettes into small cubes and put into a large open bowl.  Drizzle with ¼-½c of a good, hearty olive oil then sprinkle on the other seasonings, tossing often to coat and distribute the flavors well.  Put half on each of two parchment paper lined cookie sheet.  Bake at 250* until your whole house is scented!  Probably 20-45 minutes, tossing when you start to smell the seasonings.

Perfect on Creamy Onion Soup!

When the bread is dry and beginning to brown, shut off the oven and leave the croutons to finish drying and cool, for several hours.  Use on salads, in soups and vegetable casseroles. . .Lin

Fresh Vegetable Bean Soup with Homemade Croutons

SOUP

5 ears of corn

Cook the corn, cut it off the cobs and strain the water to use in the soup later.

3 carrots - sliced

3 stalks celery - sliced

part of a large onion - minced

1-2T butter

Saute' these vegetables with about a cup of the corn water, for 8 minutes, in a 5qt. pot, covered.  Add all the rest of the vegetables below, 4 cups of corn water, cover and simmer.

5-6 cloves of garlic - sliced

corn kernels from the 5 cobs

the rest of the onion - chopped

⅓ med. green pepper - chopped

½ sm. head of green cabbage - cubed

5 sm. red potatoes - cut in small cubes

13 oz. crushed tomatoes

celery tops - chopped

1t Penzey's red and black spice

2T Penzey's shallot pepper seasoning

Simmer until the celery is done.  Check flavors and make any corrections or additions.  Add cooked, drained brown beans.

½c small brown beans - cooked separately

CROUTONS

Cut a French baguette into lengthwise slices, then cube.  Toss and drizzle with good quality extra virgin olive oil.  Add about ¼c finely grated parmesan cheese, and whatever salt or pepper based seasonings you'd like.  Toss well.  Bake at 350° for about 20 minutes on a parchment paper lined baking sheet.  Shake a time or two while baking.  Turn off the heat and leave in the oven overnight. . .Lin