The panade recipe in The Zuni Cafe Cookbook got here to my consideration when a pal baked an attractive double-version of it in an over-sized AGA dutch oven and served it at a cocktail party years in the past. It was the show-stopping centerpiece of a meal flanked by an attractive winter inexperienced + chicory salad and gem-shaded glasses of wine. The mix of effervescent cubes of brothy bread and caramelized onions silkily merging with molten threads of cheese is knee-buckling. It’s the right instance of a brief listing of the best elements coming collectively into one thing way more than then sum of their elements.
I’ve baked variations of this panade within the years since, and it by no means disappoints. It’s endlessly adaptable, which means that you may add seasonal elements to fit your fancy. For instance, in my case, I do a vegetarian model by switching up the broth, and I like my onions on the caramelized facet of the spectrum. I’ll add no matter sautéed greens or roasted greens I’ve round. Judy additionally listed a variety of concepts and variations within the cookbook, so if in case you have it (and it is best to!) you’ll want to have a look at these for year-round inspiration. Her authentic had chard. I exploit a number of scallions in mine. In brief, it’s a type of IYKYK recipes. Molly Wizenberg knew what was up manner again in 2005 when she wrote concerning the Judy panade recipe right here. 

I’m going to dive in and reply quite a lot of questions right here that may pop up. The ingredient listing for this panade couldn’t be less complicated, however the satan is within the particulars and navigating private preferences.

What Type of Bread for this Panade?

The brief reply is an effective, chewy artisan sourdough loaf. That mentioned, I will even argue that lots of that is private desire. When you bake sourdough at residence, by all means, use that. Both of these alternative will doubtless end in a properly structured panade with good distinction between a few of the elements. The bread alternative is such an enormous deal on this recipe, each will affect your finish outcome immensely. I discovered the laborious manner once I used a extra industrial sourdough loaf to make the panade one night time – a lot finer crumb, much less/no chewiness, and I’m guessing it was 100% all-purpose flour. The ensuing panade broke down too far, into an unstructured stoop. You need the bread to place up a combat and maintain a little bit of pressure. Not go to mush altogether. The most effective model I’ve made was with a loaf of day-old selfmade sourdough made with wild rice in it. 

Crust or no Crust?

There are arguments for each. The panade right here retained the crust on the bread cubes. However I’ve carried out crustless variations earlier than. When you resolve you like a brilliant oozy, silky panade, go crustless. When you like your panade to have extra construction, preserve your crust. Or go 50/50!

What’s the Finest Broth for Panade?

We have a tendency to make use of no matter good-tasting broth we have now round or within the freezer (defrost). I like an herby broth for this scallion and chive model, however should you’re in a pinch seize a bouillon dice or two and go from there. Judy makes use of a rooster broth in her recipe (which doesn’t work for vegetarians), however I’ve had nice outcomes with mushroom broth, and corn broth together with roasted cherry tomatoes and goat cheese within the panade. I’ve even used spicy bean broth.

Can I exploit a Completely different Cheeses on this Panade?

You may! I name for Gruyere, however point out within the headnote that one among my favourite variations ended up being a mix of Gruyere, Parmesan, and Pecorino cheeses. I desire barely assertive cheeses for the panade, with no less than a portion being a cheese that oozes when melted. For instance, I wouldn’t attain for a mozzarella – too gentle.

Can I Make this Forward of Time?

I typically make the caramelized onions forward of time. After which some other fillings that I’d be capable of pre-roast. 

Soupy versus Dry-ish Panades

Once more, that is private desire. After you bake panade a couple of times you’ll begin to get a way of what model you like. You may go the soup-is route by including extra broth. Or lean into extra of a stuffing vibe with much less broth. The recipe under goals to hit the mark the place the panade is transitioning from a stuffing-like texture, into silkier magic, not-yet-in-soup territory.

This recipe is a warming, hearty, winter hotter. It appears so rustic, however the silkiness down within the depths is what’s extremely shocking. It’s the last word consolation dish that I hope you get pleasure from as a lot as I’ve over time. Due to Jamie & Chanda & Bonni for our SF panade dinners, we miss them (and also you) a lot!

101 Cookbooks Membership

Premium Advert-Free membership contains:
-Advert-free content material
-Print-friendly recipes
–Spice / Herb / Flower / Zest recipe assortment PDF
–Weeknight Categorical recipe assortment PDF
-Shock bonuses all year long