There was a lot of talk about Panade on this weekend's Open Thread, so we checked out Orangette, who waxed poetic about cooking with stale bread, and also posted the Zuni Cafe's recipe.
A Panade, says Orangette, is a "velvety, voluptuous casserole with a base of soggy bread and stewed onions. This is where stale bread goes when its been very, very good."
Click here for her eloquent story, and the recipe too.
(photo: Orangette)
This is indeed very, very good. The Gruyere takes it over the top - I'm glad I didn't give in to my initial temptation and substitute a cheap Swiss.
Orangette, a Seattleite, just got engaged to a New York boy - whom she met because of her blog! Whirlwind romance involving food and long distance trips - the story is there too. Very sweet, and much rhapsodizing over New York food.
Yummy, I can't wait till I have some stale bread to soak with soggy goodness
the food blogsphere is sooooo marvelous
I've made this panade with fontina, and gruyere, and the gruyere beats it by a mile. I've used less than recommended and it's still divine.
I've got some white farmhouse cheddarish cheese that is dying to be baked up like this . . . I'm trying to think what the best use of it will be . . .
Any advice on what to use instead of gruyere in a vegan version of panade? I could always try using soy cheese instead, but perhaps there is a better way? I'd love to try this... please help!
I think soy cheese and veg broth would work perfectly well with this -- MANY things work perfectly well since this is a wildly versatile, use-what-you-have kind of dish.
If your soy cheese is a mild sort, I'd kick up the other flavorings - at least more pepper, and maybe a dash of nutmeg or something like that . . .
Thank you guido. I'll be making it tonight. :D
guido - that panade rocks! OMG. Like stuffing, but better! Thanks for that rec.& for the coaching. Yea, it's hard to go wrong-a bit more or less of any ingredient would be ok.
Can't access open thread since apprx 11 am yesterday.
Leeds, I also had the open thread problem yesterday.
I'm making this panade tonight, because my husband doesn't like onions, and he doesn't get out of class till after 8 pm. Ha!
I'm really hungry just thinking about this.
rachel,
you won't regret it. It's going to seem like you're making a lot - but it's 'easy to eat' :)
my friend thought it was rich & delicious!
OK, here's confession time. You know what you do, when you make a deep, deep, bowl of panade, and you live alone, and the friend you invited over for dinner doesn't care too much for Gruyere and soggy bread?
You take Judy Rodgers' advice and heat up a pan, put in a little olive oil and butter, fry up spoonfuls of leftover panade until it gets crispy and chewy, turning a couple times so there's a whole mix of half-caramelized flavors and textures going on. Then you eat it. Three days in a row. And then you go for a walk.
Oh, no. This means I'll have to go for a long walk today after lunch!! no, wait! I'm OK since I'm only going to reheat it in the microwave and not fry it. close call!