Years ago I shared a food stand with close friends at a large fairground. Our families worked the booth on the weekends and it was a lot of fun.
I often came in early to prepare five or six soups... Spicy Vegetarian Black Bean, Chicken & Macaroni, Beef Barley, Tomato etc...
We served salads and sandwiches as well; the most popular sandwich was sliced roast beef on a toasted roll with gravy, onion rings, and provolone, we frequently ended up with extra rolls at the end of a shift. Naturally… croutons.
At the time, I typically served croutons only with certain soups—styles that truly benefited from that added texture and richness. But the rest of the team had a different idea. They started offering croutons on every soup, no matter the style, and the customers absolutely loved it. It became one of those small, unexpected touches that kept people coming back.
Croutons for Beginner's
The Craft of Croutons: Elevating Soups & Salad
Croutons are undeniably delicious—after all, delicious bread fried in flavorful fat is one of life’s simple pleasures. Yet what often gets overlooked is the various global styles of croutons which exist, each shaped by regional ingredients preferences and culinary traditions. Thoughtfully prepared, a crouton does far more than add crunch; it enhances the character of the dish it accompanies.
For hearty, split pea soup, I gravitate toward crustless cubes of white bread gently fried in lard or butter—rich, tender, and deeply traditional. In Mediterranean cooking, I take a different approach, tossing rustic chunks of Italian bread with olive oil and baking it until crisp, keeping the crust on for texture and flavor. Sometimes I go even further and grill slices of bread for a crostini-style crouton, perfect for hearty broths (Onion Soup, Gratinee) or vibrant vegetable dishes.
Croutons may be simple, but when prepared with intention, they become an expression of culinary technique—and a small but meaningful way to elevate any bowl or plate.
Croutons
Prep Time: 10 min
Cooking Time: 20 min
Yield: 4 ea
Ingredients
1 Cup Bread cubed-(crust on or off )
1 Cup Clarified Butter or Oil (I love Olive Oil)
tt Salt and Pepper
Spices and/or grated cheese (optional)
How to prepare Croutons
Step 1 Mise en place
Dice the bread; you can save the trim for breadcrumbs.
Gather a skimmer; set up a plate with napkin to place the fried croutons onto.
Heat the clarified butter or oil in a small pot.
Step 2 Frying the Croutons (350° F oil)
Place some of the croutons carefully into the hot fat, the croutons will float and the fat should bubble immediately. If you are unsure of how to determine if the fat is the correct temperature for frying, you may choose to use a thermometer or simply place one crouton in the fat to see if it's bubbling and hot.
Baking the Croutons (350° F oven)
Place the croutons into a bowl and toss with fat (or place croutons onto a sheet tray and drizzle the fat) and bake at 350° F until golden brown).
I like to add fresh herbs and garlic to infuse delicious flavors when preparing croutons for salads.
Croutons continue to brown after you've taken them from the hot fat so I scoop them out with a slotted spoon when the croutons are golden brown and sprinkle salt and pepper on for flavor. You can sprinkle grated cheese or spices on at this time as well.
Senate Bean Soup is one of those enduring American classics — simple, hearty, and steeped in tradition. Served daily in the U.S. Senate dining room for more than a century, it’s a dish that reflects the straightforward, honest cooking of its era: navy beans, onions, potatoes, and the unmistakable depth of smoked pork. Add croutons and it becomes classic!
As a Certified Master Chef, I’ve spent years refining my craft—studying broths and consommés, and even spending days in Italy learning to make a deeply flavorful brodo with an exceptional Italian chef. For me, chicken noodle soup represents the perfect one-pot meal: nourishing, balanced, and simply delicious. It’s a reminder that even the most familiar dishes can showcase craftsmanship and care when prepared with intention and respect for quality ingredients.
A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better. Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table. It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.
At the beginning of my career, I commuted into New York City to work in some of the finest restaurants in the country. One winter night, during a raging snowstorm, the bus got stuck, and a few of us decided to walk home — a few miles for me. The highway was quiet, the snow falling heavy under a bright full moon. By the time I reached home, cold and very hungry, my parents were sitting at the dining room table with a steaming pot of pasta e fagioli, crusty Italian bread and a bottle of Italian red wine. Simple, humble, and absolutely perfect — the kind of meal that reminds you why food matters.
Beyond Garnish: The Culinary Science of Sage, Rosemary & Thyme
Every culture seems to have its own way of celebrating squash. Years ago, when I was invited to assist the amazing Puerto Rican Chef Alfredo Ayala at Worlds of Flavor at the CIA San Antonio campus. I spent the morning carefully preparing diced pumpkin and other mise en place for Puerto Rican Sofrito, Adobo & Habichuelas Guisadas (Bean Soup) Chef Ayala arrived in the kitchen with a paper bag of Ají dulce, (Rocotillo peppers) from Puerto Rico and the other Latin chefs went wild! When he came to greet me he tossed all of my pumpkin dice into the garbage, poured a few cups of rice onto the table and discussed how to peel garlic. He explained he had eaten this same, exact rice dish every day of his life and shared the pumpkin I had prepared was for Halloween; he needed butternut squash. I had told the procurement chef the same thing earlier but decided to keep that to myself… an absolutely amazing experience learning to cook pumpkin and rice with Chef Ayala, a true master!
Fines Herbes: Freshness, Balance, and History Art and Science of Growing & Cooking with 'Fines Herbs'
I was very fortunate to spend several months on a cruise ship traveling around Alaska and Canada. I was able to learn how fisherman caught salmon and the native Alaskan people canned salmon. There are five types of salmon, the guides loved to share the 'salmon fingers trick'. King salmon is considered the most flavorful salmon with a fatty, buttery flavor. (This is the longer, middle finger) Coho or Silver salmon is firmer with a milder flavor (ring finger for silver); Sockeye salmon (pointer finger) is lean and has a darker red color. Pink salmon (pinky finger) is most common and used by Alaskan people for canning and Chum (thumb) salmon is mild and seems to be the least popular. I prefer farm raised, Atlantic salmon for forcemeats due to the milder flavor and fatty texture. I spent a week fishing for halibut in Alaska and we rigged up the belly of a chum salmon for bait... it worked really well!
My mother liked to cook a variety of fritters, with leftover holiday ham or turkey but in the summer she prepared delicious squash flower or corn fritters which were more like savory pancakes and inspired this recipe.
Beyond Pesto: The Art and Science of Growing & Cooking with Herbs