Rosemary Croutons Food

ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE

Steps:

• Trim the crusts from the slices of bread.
• Cut into 1/2 inch (1cm) cubes.
• Keep aside.
• Heat oil in a skillet or frying pan on moderately low flame.
• While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
• You can also crumble the rosemary between the palms of your hands if you like.
• I personally like to crush it to bring out the flavour to the fullest.
• Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
• Remove the garlic.
• Toss in the bread cubes and crushed/crumbled rosemary.
• Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
• Sprinkle with salt to taste.
• Remove from the skillet or pan and transfer onto paper towels to drain.
• Serve over soup (if they last that long!).

ROSEMARY CROUTONS

Steps:

• Cut bread slices into small cubes and toast in a hot pan with oil for about 3 minutes while turning over occasionally until golden brown.
• Meanwhile, peel garlic and chop finely. Rinse rosemary, shake dry, wipe and chop finely. Add garlic, rosemary and butter to the pan, fry another 1-2 minutes and season with salt and chili powder. Remove from pan and let cool on paper towel.
• If desired, store croutons in small plastic bags.

SWEET POTATO SOUP WITH FRIED PANCETTA AND ROSEMARY CROUTONS

Steps:

• Sauté pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.
• Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium. sauté until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth. Bring to boil. Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired. Season to taste with salt and pepper. Puree soup in blender or processor if necessary.
• Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining 1/2 teaspoon rosemary and sauté until croutons are crisp and golden, about 3 minutes.
• Ladle soup into bowls. Top with croutons and pancetta and serve.