Friday, January 08, 2016

From Sliced Bread into Savoury Goodness

Both made the same way, and just as tasty.  I devoured that salad and every tasty crouton on it.

I just moved recently.  Last Saturday, in fact. And in doing so I became a poor grad student instead of a poor, but still endowed with good enough financial aid university student.  So, I have lived in my new place less than a week and I still lack a toaster, microwave, coffee machine, blender, and vacuum cleaner. And until yesterday, my total ingredients were: a red onion, two tomatoes, a whole but cut up chicken that I froze, an apple, soy sauce, olive oil, butter, milk, salt, rice, garlic, and pepper. Yesterday I bought sliced bread, balsamic vinegar, eggs, more milk, a bagged Caesar salad, an eggplant, oregano, parsley, a pork butt, a sweet onion, stewing beef, and spinach linguine.  All stuff that was under $5 (cheap meat day is beat day- yay for manager's specials!).

So, I had almost all the ingredients for a French onion soup recipe I've been hoarding since I was 17.  I detail here how I made croutons and garlic-parsley toast to accompany the soup.  The toast was really simple and delicious, and much better than the simple toast I would have had if I did have a toaster!


Sliced Bread Savoury Toast & Croutons
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Splash of parsley, dry
Pinch of oregano, dry
1/2 garlic clove, minced
enough olive oil to coat half of the bottom of an egg frying pan
splash of balsamic vinegar or soy sauce
salt and pepper to taste
1 slice sliced bread, whole wheat or whatever your preference is.  If making croutons, cut into cubes.  I used kitchen scissors , and left the cubes out all night for extra crunch.  For croutons, I used the bread cap.

Add all ingredients except the bread to the bottom of the frying pan.  Stir if you wish.  If making toast, slice the bread into triangles and place both slices on the frying pan, rubbing down to get them coated.  Flip and make sure the other side of the bread slices are coated as well, making sure ingredients are evenly spread.  If making croutons, put the cubes in the pan, cover, and shake vigorously, until all cubes are coated.  Place pan on stove and cook at medium-low heat, uncovered, until both sides are toasted, roughly 15 minutes.  This will give the toast a stale bread texture, filled with crunch and low on crumbs.

And that's it!  I would have loved to include rosemary, but I didn't have any.  I think a sprig of fresh rosemary, either chopped or just placed under the bread as it toasts, would have been amazing.  Happy eating!

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