Garlic Croutons With Thyme Food

ROASTED GARLIC SOUP WITH THYME CROUTONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. Bake for about 40 minutes, or until golden brown.
• While the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. Add the bread cubes, and stir to coat. Spread the cubes out on a baking sheet. Bake for about 10 minutes in the oven with the garlic, or until golden brown. Stir occasionally for even toasting.
• Once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Pick out any pieces of skin that fall in.
• In a large saucepan, combine the roasted garlic, milk, cream and thyme. Bring to a simmer over medium heat. Simmer for 10 minutes, then puree in a blender. Strain through a sieve back into the pan. Season with salt and pepper. Ladle into bowls, and top with croutons to serve.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Steps:

• Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
• Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
• Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS

Steps:

• Heat the oven to 375 degrees F.
• Melt the butter in small pot over low heat, add the 2 cloves of chopped garlic. Saute the garlic for 2 minutes.
• In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
• Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
• Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
• While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
• To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.

GARLIC CROUTONS

Steps:

• In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.

CAULIFLOWER SOUP WITH THYME CROUTONS

Steps:

• Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.
• Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.
• Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.