One thing I have been doing lately in the kitchen is leaning harder into EASY to make recipes. However, I am adamant in not compromising the beauty of the dish. I think eating beautiful food does something to the soul. It wakes you up a bit and sends happy little vibrations through you. So take a little extra time on your presentation today- even if it’s just for yourself. ESPECIALLY if it’s just for yourself.
How to Save Stale Bread
It is an actual sin to throw away a stale loaf of bread or baguette. Look it up. One of my new favorite ways to bring a stale baguette back to life in using the Air Fryer. (Don’t skip over this is you don’t have an Air Fryer, I am going to go into baking as well.)
- Crumble stale bread– I often have smash it with a hammer and/or the blunt end of a knife. Have fun with this, it’s going to be a mess if you’re anything like me.
- Soak bread in water– Soak for 10 seconds and then drain immediately. Hot or cold water does not matter.
- Toss bread in oils– This is an optional step, but for this recipe with will be tossing it in asian chili oil and date syrup. Toss until all the juices are absorbed into the bread.
- Air Fry– 380°F for 5-8 minutes. This will take a little be longer than if you were just putting the baguette in there without soaking it. Cook until crispy.
I cannot stress enough how amazing repurposed stale baguette is prepared like this. Honestly, I might dance about it.
Baking in pan: If you don’t have an Air Fryer, first go out and buy one because they are amazing. If you still don’t have an Air Fryer, then use your oven! For the last step bake at 450°F for 17 and 3 additional minutes on broil.
Baking in tinfoil: I have not tried this method, but people also swear by soaking the whole loaf in water, then wrapping in tinfoil and baking. Let me know if you try this!!
Why I am a Fan of Blanching
These decadent brussels sprouts tossed with asian infused soaked bread make for such a fun starter dish. If you make brussel sprouts often, but don’t typically blanch then this paragraph is for you. I have been forever convinced for so many reasons.
- Blanching allows veggies to keep their vibrant color.
- Cuts cook time down.
- Allows the edges to get that crispy outer layer we all life for.
- If you are going to freeze them, it preserves their flavor
