Mustard Croutons Recipes

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MUSTARD CROUTONS



Mustard Croutons image

These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian

Provided by Sharon123

Categories     Grains

Time 30m

Yield 1 batch

Number Of Ingredients 6

1/4 lb unsalted butter (90g) or 1/4 lb margarine (90g)
3 tablespoons Dijon mustard (or 2 tbls. Dijon and 1 tbls. creole mustard)
3 teaspoons fresh thyme leaves
3 teaspoons finely chopped parsley
1/4 teaspoon sea salt
1/3 lb crustless ciabatta, torn into 1/2-inch pieces (or other bread)

Steps:

  • Heat the oven to 350*F(180C).
  • . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
  • Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
  • Remove from the oven and set aside to cool.
  • Store in an airtight container.

CARBONNADE WITH MUSTARD CROUTONS



Carbonnade With Mustard Croutons image

Make and share this Carbonnade With Mustard Croutons recipe from Food.com.

Provided by JillAZ

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 lbs stewing beef, cubed
2 tablespoons vegetable oil
2 large onions, sliced
2 garlic cloves, minced
1 (10 ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper, freshly ground
3 slices French bread, crusts removed
2 tablespoons Dijon mustard

Steps:

  • In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
  • In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
  • Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
  • Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender.
  • Discard bay leaves.
  • If freezing:.
  • Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
  • To reheat and serve:.
  • Two options:.
  • Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
  • OR.
  • Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
  • Croutons:.
  • Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.

ROMAINE HEARTS WITH CROUTONS AND COARSE MUSTARD VINAIGRETTE



Romaine Hearts with Croutons and Coarse Mustard Vinaigrette image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 8m

Yield 4 servings

Number Of Ingredients 7

6 cups chopped romaine hearts, about 3 heads
1 cup prepared seasoned croutons
1/2 cup reduced-sodium vegetable broth
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon coarse mustard
Salt and ground black pepper

Steps:

  • Arrange lettuce on a serving platter and top with croutons. In a small container with lid, combine broth, vinegar, oil, and mustard. Seal and shake until blended. Season, to taste, with salt and black pepper. Pour vinaigrette over lettuce and croutons and serve.

CROUTONS



Croutons image

Provided by Food Network

Time 30m

Yield 2 cups

Number Of Ingredients 5

2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch cubes crusty Italian bread

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

BEST CROUTONS EVER



Best Croutons Ever image

These croutons are soft and good. I hate croutons, but I love these!

Provided by Pancake555

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 20m

Yield 8

Number Of Ingredients 3

¼ cup butter
4 slices bread
¼ teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Melt butter in a pot over medium heat.
  • Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
  • Bake in the preheated oven until crispy, 8 to 10 minutes.

Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 126 mg, Sugar 0.6 g

RAW MUSTARD GREENS SALAD WITH GRUYèRE AND ANCHOVY CROUTONS



Raw Mustard Greens Salad with Gruyère and Anchovy Croutons image

Provided by Melissa Clark

Yield Makes 6 servings

Number Of Ingredients 8

5 anchovy fillets, finely chopped
3 garlic cloves, pressed
1/2 cup extra-virgin olive oil
3 cups 3/4-inch cubes crustless country bread
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
Nonstick vegetable oil spray
1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
5 teaspoons (or more) fresh lemon juice

Steps:

  • Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.
  • Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
  • Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.

HOMEMADE CROUTONS



Homemade croutons image

Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 10m

Number Of Ingredients 5

1 garlic clove
2 thick slices sourdough bread
½ tbsp oil
1 tbsp mixed seeds
1 tbsp parsley

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.

Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium

MUSTARD GREENS SALAD WITH ANCHOVY CROUTONS



Mustard Greens Salad with Anchovy Croutons image

Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 7

1/4 cup plus 3 tablespoons extra-virgin olive oil
3 oil-packed anchovies, chopped
2 garlic cloves, minced
4 slices (1/4-inch-thick) rustic bread, each sliced into 3 or 4 strips
6 cups mustard greens, stems removed, torn into 2-inch pieces
3 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cook anchovies and garlic until anchovies are broken up and garlic is pale golden, 12 to 15 minutes. Pour mixture into a large bowl.
  • Meanwhile, toast bread on a rimmed baking sheet until golden brown, 8 to 10 minutes. Add to bowl with anchovy oil, and toss to coat.
  • Add mustard greens, lemon juice, and remaining tablespoon oil to bowl, and toss to coat. Season with salt and pepper. Let stand for 5 minutes before serving.

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