Home made croutons

Many years ago...when I discovered you could buy packaged croutons, I laughed my head off.  Why would you do that?  It is just toasted, flavoured bits of bread.  Most likely, the bits of old broken stuff that they swept off the floor at the bakery.  But, then, people are even buying potatoes wrapped in foil..so they don't have to do it themselves.  Are you kidding me?  no.... it's sad, but some folks will pay for anything.  Some folks  ....  just not me.

This is simple and yet so tasty.  I insist on making my own.  I like having them in a container in the 'fridge just for a snack..instead of crackers.

Make them with any of the spices you enjoy... plus a bit of salt and pepper.  Yummy.

A perfect way to use up old bread..even the bits that are getting hard and dry... just perfect.

Cut the bread pieces into chunks the size you like for your own croutons.  Mine always end up about one inch square or so ... cuz I like 'em big enough to be snacks!

Put them in a deep bowl and drizzle on a bit of olive oil.  Sprinkle on salt, pepper, and some spices.  I like oregano and sweet basil...sometimes a tiny sprinkle of poultry seasoning .. or some rosemary.  Turn them over and over with a large spoon... then, drizzle on a bit more olive oil.  They won't get all soaked with oil...I just like to make sure most of them get a bit of it on them.
If you have quite a few do them in two batches ...they do tend to jump out of the bowl sometimes when I over fill it.

Spread them on a baking sheet ... turn the oven to 350F and pop them in.  I don't bother wasting time, energy or heat on preheating.  When the oven gets up to temperature I set the timer for about 10 minutes...then turn it down to about 250F when ten minutes has passed.   Another 10 to 15 at that temperature ...or in the interim while the oven is cooling to it... should just about be enough time.  If you like yours browned a bit... leave it up at the 350F...but, keep an eye on things.  They can begin to brown and then all of a sudden they may be more coloured than you want them to be.  You will figure out your own temperatures and times after once or twice making them.

When they are cooled I store them in a container in the 'fridge.

Sometimes they actually make it onto a bowl of soup.... like this yummy veggie soup I made yesterday ....  and, sometimes I just nibble them for snacks......

If you haven't already....try some.  You'll love 'em.

Biscotti

...yet again....

But I have a fractured rib or something...so I am spending more time in the house and just watched a biscotti making video from 2011 of Nonna Pia, making Almond Biscotti.   Such a sweet little old lady of 89 years. .... using all the mod cons...and showing us how she does it.

I have never made biscotti quite this way and certainly never had soft, almost cake-batter-like dough.  But I tried it and I really like the look of it when it is finished.  Looks so rustic.  All lumpy and a bit browned on the very tops of the bumps of course...

Here are a couple pics so you can see what it looks like.

If you would like to see her video .. just click on this

https://youtu.be/JqFLkzbhwRc

My Christmas test baking begins....... I am still tweaking this recipe of hers..... and will share when I get it the way I like it....

Cranberry Pistachio Biscotti (a reprisal)

This is a recipe from Culinary in the Desert.  I "reprised" it because I had a couple of better photos of the finished cookie.  Make some.  You'll like 'em.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container... that should fix it.... ..










































I shape it into one long log then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....











or.... dip the tops into some melted chocolate and sprinkle on some chopped pistachios and a few chopped Skor bar bits.

Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.  You can just use dried cranberries, and,not bother with the water.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookie logs from parchment as soon as they are cool enough to handle and transfer to cooling rack or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....