Croutons

Make Your Own Croutons

When I was a kid, my mom used to make croutons for her salads. Salads were her signature dish, and so making fresh tasty croutons was a given. I don’t even know if boxed croutons were available yet (we don’t need to get into how old I am in this article, please). It took me a while to get back to basics and make my own, but oh my, the difference in quality is huge compared to the dry over-salted ones from the box.

Besides, they are a snap to make! All you need is some leftover bread, olive oil and an oven.  Even those two extraneous hot dog rolls will do! Cut the bread into chunks, place on a baking sheet and drizzle with your favorite Nan’s blended oil.  I like to use Nan's Basil Pesto Olive Oil, but any flavored or infused olive oil would work (our Herbes de Provence Olive Oil is awesome here as well). Season with salt and pepper, toss to coat, and then bake in a 350° oven (I use a toaster oven) for 10 to 15 minutes. I will usually turn them at least once. Once golden they are ready for the salad bowl or on your soup.

That’s it, they are that easy. And just ask MY kids how good they are!

Chocolate Berry Mousse w/ Raspberry Balsamic Vinegar

It is common in Italy to make an easy, delicious dessert of simple cut strawberries and a drizzle of well aged balsamic vinegar. This recipe is a homage to that tradition; a classic chocolate mousse paired with the Italian tradition. This recipe serves four generously in one cup ramekins.

ingredients:

• ¾ cup ea. fresh raspberries & strawberries, reserving a few of the choicest as garnish
• 1 teaspoon confectioners’ sugar
• 5 ½ ounces dark chocolate, the best you can find, chopped
• 5 tablespoons softened unsalted butter
• 2 egg yolks
• 1 tablespoon Nan's Raspberry Balsamic Vinegar
• 3 egg whites
• 2 tablespoons superfine sugar
• sifted confectioners sugar, to dust

Pulse/chop the berries in a small food processor, or lightly mash with a fork, along with the confectioners’ sugar. Evenly spoon the fruit mixture into ramekins and set aside.

Heat the chocolate in a double boiler over medium heat, stirring until melted and smooth. Remove from heat immediately and add the butter, stirring until once again until melted and smooth. Stir in the egg yolks and the raspberry balsamic vinegar.

Whisk the egg white in a separate glass bowl with an electric mixer until soft peaks. Add the superfine sugar, and whisk until stiff peaks. Gently fold the egg whites into the chocolate butter mixture – using as few folds as possible but thoroughly combined. Spoon the mousse into the ramekins over the chopped berries. Place in the fridge for at least an hour. Decorate with reserve berries and dust with confectioners’ sugar before serving.

Serves 4 generously.