[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Herb Croutons[/title][fusion_text]Week of October 6th to October 10th, 2008
HERB CROUTONS (Thanks to Steve and Heidi Van Slooten)
2-3 Cups of Sourdough or French Bread (not real fresh)
1/4 Cup Olive Oil Seasoned Salt
Herbes de Provence (dried rosemary, thyme, marjoram, savory, basil)
(Some cooks maintain that lavender is an essential ingredient of true Herbes de Provence)
Mix herbs, olive oil and seasoned salt. Toss mixture with bread and place on 10×15” cookie sheet. Bake at 200 degrees for 1-2 hours until chewy crisp. Let cool. (It will crisp up more) May be kept for up to a week in a tight container. Also good enough for a snack mix.
Make your own Herbes de Provence:
1 Tbs. Thyme 1 Tbs. Chervil 1 Tbs. Rosemary
1 Tbs. Summer Savory 1 Tsp. Lavender 1 Tsp. Tarragon
1 Tsp. Marjoram 1/2 Tsp. Oregano 1/2 Tsp. Mint
2 Powdered or Chopped Bay Leaves
Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup herb mix.
[/fusion_text][/fullwidth]