Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Monday, January 14, 2008

Seasoned Croutons

You can purchase packaged croutons in most grocery stores these days, but why would you? Homemade croutons are far superior in both taste and texture and are very simple to make.

I reserve the oil from my Oven Roasted Garlic to make these croutons, but feel free to experiment with other flavoured oils as suits your fancy. The cayenne can be supplemented with or substituted by other spices to create the flavour combination which will best compliment the dish with which you will be serving your croutons.

  • day old bread
  • flavoured extra virgin olive oil
  • cayenne pepper powder
  • additional powdered herbs & spices to taste


Chop bread into 3/4 inch cubes.
Sprinkle herbs & spices over bread.
Toss with olive oil.
Spread cubes out in a single layer on a baking sheet.
Heat under grill until lightly toasted, flipping halfway through to toast all sides.

Croutons can be served warm, straight from the grill, or cooled to room temperature. They're wonderful in soups or as a salad topper!

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