Lemon-Thyme Croutons from Tim Dornon of Qui in Austin
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
3 cups
Ingredients
  • Lemon, 1
  • Small sourdough loaf, ½
  • Unsalted butter, 10 tablespoons
  • Fine sea salt, ½ teaspoon
  • Freshly ground black pepper, ½ teaspoon
  • Fresh thyme, 6 sprigs
Directions
  1. On a cutting board, place the: Lemon Use a vegetable peeler to remove the rind from half of the lemon. Turn the rind strips over and use a paring knife to slice off the white pith from the peel. Add the lemon strips to a small saucepan and cover with cold water. Bring the water to a boil over high heat, then use a slotted spoon to transfer the peel to a small bowl. Discard the water in the saucepan, return the peel to the saucepan, cover with water, and repeat the boiling process twice more. Transfer the peel to a cutting board and slice it into ⅛-inch-wide strips. Slice it crosswise into small pieces.
  2. On a cutting board, place the: Sourdough loaf half Use a bread knife to remove the crusts, then tear the interior of the loaf into small, bite-size pieces (you should have about 3½ cups). To a nonstick skillet set over medium heat, melt: 5 tablespoons of the unsalted butter Add: Half the torn sourdough bread pieces ¼ teaspoon of the sea salt ¼ teaspoon of the freshly ground black pepper Slowly brown the croutons, stirring often, until the croutons start to become golden, 4 to 5 minutes. Add: 3 fresh thyme sprigs Half of the chopped lemon peel Continue cooking until the croutons are deeply golden and the thyme is fragrant (take care, as the thyme may spatter), 2 to 3 minutes. Transfer the croutons to a paper-towel-lined plate. Repeat with the remaining bread, butter, salt, pepper, thyme and lemon peel. Serve warm or completely cooled (the croutons are best used within 1 day of making them).