Fresh Approach Cooking

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Are you really interested in food and cooking? Seriously? Because I am about to test you on that…by writing an entire post (though, I suspect it will be short in length but heavy on filler) on bread by-products. Namely, crumbs. (Wow! The most boring post ever is in progress! This is sort of exciting! I always wanted to write about nothing!)

Yup. Breadcrumbs. And croutons. That’s what its all about today my sweet little peaches. (Hey! At least I’m not writing about the weather in other cities! This has actual culinary value)

You see, (below this post there) I recently bought some bread. A lot of it in fact. And being a single girl (did I mention I broke up with Sports Boy? It was the Sports. They just got in the way. A girl can only fake caring about ice hockey for so long before her heart freezes a little bit, you know what I mean?) buying a few loaves at a time just isn’t the most practical thing ever…or is it?

Turns out, it is! (Practical I mean) While I was – and am – certainly able to devour mucho pan, I still end up with a lot left over, and that is how waste-not-want-not comes into play. I make croutons. And bread crumbs (three kinds) for all sorts of culinary uses. I toss crumbs over my pasta, use as a thickener, and sprinkle over savory baked goods. (Casseroles and gratins and the like) the croutons I use in salads or for dips. Always a good thing to have on hand.

Recipes? You want recipes? Uh…ok.

For croutons. Slice bread to desired thickness. (Make the slices even) Lightly coat a sheet pan with oil (olive) and place the bread on in a single layer, turn to coat. Sprinkle with salt and pepper. Toast at 350F for six to eight minutes. Remove and allow to cool slightly. Rub each crouton with a garlic clove for additional flavor. Store, sealed for up to a two weeks.

For breadcrumbs. Allow the bread to dry out completely. Grate on your box grater. Store, sealed, at room temp for up to three weeks. Alternativly, toss with some olive oil and herbs, toast on 250F for up to 5 minutes. Remove, let cool and store for up to two weeks. You can also just tear up the bread into larger bits and let them dry. that's nice too.

As you can see in the photo, I also went ahead and made Bread Salad. I'm shocked I haven't written about that recipe in the past, but a quick search of the site indicates I haven’t. Its really delightful. Just toss bread cubes with tomatoes, some balsamic vinaigrette, fresh basil and any other veg you like, let rest for a bit, season with salt and pepper and enjoy.

So there you have it my dearies. Not quite cheese-sandwich boring, but certainly a contender. Sigh. What can I say, I liked the photo and I really do think if life gives you stale baguettes, you might as well make croutons (and throw a party, with cocktails. At a roller disco. Now that would be fun…)

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Mrs. Cubbison’s Croutons are MADE in L.A!

Stop by the Whole Foods on 3rd and Fairfax today for Louie's Southern Fried Friday. Demo times will vary. Samples are free to customers while supplies last.

Today’s celebrity chef birthday: Morimoto Masaharu, the last Japanese Iron Chef, is 51 today. He now has his own restaurant, Morimoto in Philadelphia. Otanjou-bi Omedetou Gozaimasu!