Parsley Croutons Recipes

Steps:

• Make Filling:
• Put oven rack in middle position and preheat oven to 350°F.
• Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
• Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
• Make omelets:
• Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
• Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.

Steps:

• Heat the goose fat in a frying pan and toss in the bread, with a the parsley sprigs, turning until golden and crisp. Drain on kitchen paper, season well and keep warm, uncovered.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

Steps:

• Preheat oven to 375 degrees.
• For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a sheet tray lined with parchment. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.
• Meanwhile, in a heavy-bottomed wide sauté pan, heat 1/4 cup olive oil over gentle heat. Add in the onion, fennel and garlic. Season with salt and black pepper and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat them with the olive oil and vegetable mix. (Add more olive oil if needed to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk and reseason with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding more water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.
• For croutons, over medium heat, melt the butter in a skillet large enough to hold the diced bread in a single layer. Add in the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.
• Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.

Steps:

• Trim the crusts from the slices of bread.
• Cut each slice into a square or decorative shape.
• Heat oil or butter in a skillet or frying pan.
• Once the oil is moderately hot, toss in the bread.
• Cook on moderate heat, stirring continuously, until lightly browned all over.
• Remove from heat and transfer to clean paper towels to allow to drain out the excess oil or butter.
• Sprinkle with salt and black pepper to taste.
• Now, with alot of care, roll the edges of the croutons in the chopped parsley.
• Do one crouton at a time.
• Transfer onto a serving plate and put a parsley leaf in the center of each crouton, i.
• e.
• ,on the top and in the center of each.
• Likewise, repeat for all croutons.
• Serve over soup!

Steps:

• Put a 16-quart stockpot over medium-high heat and coat with the oil. When the oil starts shimmering, add the fennel, spreading it evenly in a single layer over the bottom of the pot. Brown the fennel for about 2 minutes, rotating the pieces with tongs. Add the garlic and onion and cook, stirring, until soft and fragrant, 2 to 3 minutes. Toss in the clams and give them a stir to coat with the vegetables. Pour in the Pernod, wine, and tomatoes. Cover and cook until the clams open, about 5 minutes. Using a slotted spoon or spider strainer, transfer the clams to a bowl (discard any that don't open) and set aside. Bring the liquid to a boil, turn down the heat, and simmer, stirring occasionally, until the tomatoes cook down, 15 to 20 minutes.
• While the tomatoes reduce, preheat the oven to 375°F.
• Spread the bread liberally with the parsley sauce. Lay the slices side by side on a baking pan. Bake for about 10 minutes, or until the bread just starts to toast.
• Meanwhile, pour 2 cups water and the clam juice into the pot; season with the salt and pepper. Bring to a rapid boil over medium-high heat. Carefully ease the lobsters into the boiling liquid, cover the pot, and steam for 8 minutes, flipping them over with tongs halfway through cooking; the shells should be bright red. Using tongs, carefully remove the lobsters from the pot and put them on a large platter.
• Now add the mussels, shrimp, scallops, and swordfish to the pot. Toss in the tarragon and parsley, cover, and simmer for 4 minutes.
• With two large chef's knives, split the lobsters in half down the body. Place the knuckles and claws on the work surface and give them a whack to crack them open. Put the calamari and reserved clams in the pot and set the lobsters on top. Cover the pot for a minute so everything gets nice and hot; do not stir because you'll break up the fish.
• For drama, I like to take the whole pot to the table and serve it in front of guests. Divide among large pasta bowls, being sure to ladle plenty of broth into each. Put a large dollop of aïoli, if using, on each crouton. Float the croutons on top of the stew. Serve the remaining croutons on the side . . . people always want another.
• Saffron Aïoli
• Combine the saffron with 2 tablespoons warm water in a small bowl, stir, and let steep for 5 minutes to release the saffron color and flavor.
• In a small bowl, whisk the mayonnaise, lemon juice, and garlic. Gradually whisk in the saffron water until well blended. Cover and store in the refrigerator for up to 5 days.

Steps:

• Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.