Tag: garnish

Herb Croutons

pea soup with homemade herb croutons

pea soup with homemade herb croutonsCrispy and delicious Herb Croutons add texture and a salty/herby flavor to salads or soups. Try with our Rosemary Pea Soup.

To Make Herb Croutons

Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.

herb croutons
Bake preheated oven (400 degrees F) for 10 minutes or until crispy, giving a toss halfway through the cooking.

Finely chop the herbs and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.

herb croutons

Watch the Herb Crouton Video here.
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Herb Croutons

pea soup with homemade herb croutons

Make these delicious Herb Croutons to add a crispy texture and salty/herby flavor to salads or soups. Finely chop the herbs, mix with salt and toss on toasted bread cubes.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 2 cups 1x
  • Category: Bread/Garnish

Ingredients

Scale

1 small loaf country-style bread, cut into ½ inch cubes
2 tablespoons olive oil
2 tablespoons minced herbs
pinch of coarse salt

Instructions

Preheat the oven to 400 degrees F.

Place the bread cubes on a baking sheet, large enough to hold the cubes in one layer. Drizzle half of the oil over the cubes, toss, drizzle with the remaining oil and toss again.

Bake preheated oven for 10 minutes or until crispy, giving a toss halfway through the cooking.

Finely chop the herbs, such as rosemary, thyme, or sage and combine with salt. Sprinkle the herb of choice and salt over the hot cubes and toss.

Cool.

Notes

For a hearty herb like rosemary, think dust when mincing for even coverage and flavor.

Cilantro Oil

infused oil

I created this Cilantro Oil to use on a Spelt Flatbread with Roasted Spiced Carrot Purée. To make an infused oil, select the type of oil you prefer, such as a mild vegetable oil, extra-virgin olive oil, nut oils, etc. Combine the oil with herbs, spices, garlic, or a any combination. This is a delicious accent for soups, stews, flatbreads, pizza, or a dipping oil for crusty breads. Use an infused oil for a creative twist on a salad dressing or vinaigrette. Drizzle over meat, chicken or fish. Lots of options!

infused oil

This cilantro oil is quick and easy to make. Place the oil, chopped cilantro, and salt in a blender or food processor and purée. Strain for a delicate drizzle of infused oil or leave the pulp in for a stronger flavor.

infused oil

Food Safety Note

Any infused oil that contains raw ingredients has a limited shelf life – 4-5 days tops, and must be refrigerated. The herbs, spices and garlic contain bacteria, commonly anaerobic bacteria, that thrive in oxygen-free environments like an infused oil. Plus a little masking tape on the jar with the date.

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Cilantro Oil

infused oil

Flavored oils are a great way to enhance a dish. Drizzle over chicken, fish, vegetables or on top of soup. Use sparingly, this cilantro oil packs lots of flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 cup 1x
  • Category: Condiment

Ingredients

Scale

¾ cup olive oil
2 cups roughly chopped cilantro
¼ teaspoon coarse salt

Instructions

Place the oil, cilantro and salt in the base of a food processor or blender and puree thoroughly.

Refrigerate up to 4 days.

Use at room temperature.

Notes

Strain for a refined drizzle. Keep the pulp for a stronger flavor.