Craig Claibornes Croutons Recipes

CROUTONS (TOASTED FRENCH BREAD SLICES)

Steps:

• Preheat the oven to 450 degrees.
• Rub the crust of the bread all over and generously with the garlic clove. Cut the bread crosswise into 28 slices of equal width. Arrange the slices on a baking sheet. Brush each slice with butter.
• Place the baking sheet in the oven and bake six minutes or until the slices are nicely toasted.

CRAIG CLAIBORNE'S CROUTONS

Steps:

• Preheat the broiler.
• Rub the crust of the uncut loaf all over with the cut pieces of garlic.
• Cut the bread into thin crosswise slices. Arrange the slices in one layer on a baking sheet. Brush the slices on one side with oil. Turn and brush them on the second side. Place the slices under the broiler and cook briefly until golden brown on top.

CRAIG CLAIBORNE'S BOUILLABAISSE

Steps:

• Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
• Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
• Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
• Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
• Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
• Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.

CRAIG CLAIBORNE'S SOUTHERN CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
• Beat the eggs until foamy and stir them into the dry mixture.
• Stir in the buttermilk and 1 cup whole milk.
• Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
• Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
• Place the dish in the oven and bake 50 minutes, or until set and baked through.
• Slice into wedges.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN, CREOLE STYLE

Steps:

• Craig Claiborne believed a black iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
• Melt the butter in the pan and add the chicken skin-side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on the plate to weight it down. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, approximately 25 minutes.
• Remove the chicken to a warm platter. To the skillet add the onion, celery, green pepper and garlic and cook, stirring, until onions are wilted.
• Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper, stirring rapidly with the whisk. Bring to a boil.
• Return the chicken to the sauce skin-side up. Cover with the plate and weights and continue cooking over low heat 45 minutes longer. Remove the chicken to a warm platter and cook down the sauce briefly, stirring. Pour the sauce over the chicken and sprinkle with parsley.

CRAIG CLAIBORNE'S CONSOMME

Steps:

• Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
• Add six quarts of water, peppercorns, carrots, leeks and celery.
• Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
• Strain, discard solids and skim off fat.