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Nov 12, 2009 08:29 AM

Panade - wow, this is really good

I had never heard of Panade before DH cut out an article for me. After looking at a couple of articles and a couple of recipes, I combined & tweaked & played with it and arrived at my own. We had it with dinner last night. It was really really good. I am so pleased. I might add this to the Thanksgiving menu even.

Just thought I'd share ...


7 slices sour dough bread (you might need less if you use a large-sized loaf, my loaf was smaller, shaped like a rye bread)
1/2 TBS olive oil
1 TBS butter
1 yellow onion, chopped
1 clove garlic, minced
1/2 lb cremini mushrooms
1 bunch kale (I used Tuscan kale; you can sub any hearty green like chard but do not use spinach because it's too delicate and gets slimy), large ribs removed, cut or torn into 1-inch pieces
1/4 c. white wine (or more, if needed)
1/2 tsp. dried thyme
salt & pepper to taste
1 c. gruyere, grated
2 c. (about) broth (I used vegetable broth but I would guess chicken would work too)

--Tear the bread into pieces (about 1 inch). If the bread is hard and fully stale, you're good. If not, then toast for about 12 minutes in the oven at 350.
--Heat oil and butter over medium heat in a large skillet. When hot, add onions and cook about 10 minutes, until onions are soft. Increase the heat to med-high and add the mushrooms, thyme, and garlic. Saute for a few minutes until it's all mixed together. Add the kale. Saute a few minutes thoroughly mixing. Add the wine and salt & pepper to taste. Cook until all the liquid evaporates, the mushrooms have shrunk, and the kale is wilted (about 10-15 min).
--Preheat oven to 375.
--Coat a baking dish or casserole pan (I used a glass rectangle pan) with cooking spray or olive oil. Put half of the bread in the pan. It should cover the bottom in a single layer. Distribute half the vegetable mixture over the bread. Sprinkle half the cheese over it. Repeat the layers using the other half of bread, vegetables, cheese. Press down gently with your hands or the back of a spoon.
--Slowly pour the broth over the entire thing, but don't let the broth go higher than 1 inch below the pan's rim.
--Cover with aluminum foil. Place on a baking sheet in case it drips. Bake covered 30 minutes.
--Remove the foil and bake again uncovered 35-45 minutes, until it is bubbling, a bit puffed up, and brown and crispy on the top/edges.
--Let stand 5 minutes before serving.

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  1. Yum, you read my mind. I just made a makeshift panade last night using leftover roasted vegetables and old toast. I added some caramelized onions before baking everything, and when I dug in I thought "Why don't I do this more often? It's delicious!"

    1. forgive the question, but i always thought panade was a paste of bread and liquid (in my case, milk), used to bind meatballs and the like..... am i thinking of something else?

      6 Replies
      1. re: eLizard

        It's both. The one that gets the most coverage here on Chowhound seems to be the panade from Goin's Sunday Suppers at Luques. It's chard, bread, cheese, etc. Paula Wolfert also has a terrific one using leeks, garlic, cheese, etc.

        There are lots of posts about it in the Sunday Suppers COTM from a while ago.

        1. re: oakjoan

          I think it's from Zuni, not Sunday Suppers.

        2. re: eLizard

          I did too, elizard. And no, you're correct. This sounds more like a savory bread pudding to me. Not sure why Goin calls it a panade.

          And according to my Food Lover's Companion, a panada, or panade (Spanish & French) can be one of two things: "1. a thick paste made by mixing breadcrumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats and quenelles. 2. a sweet or savory soup made with breadcrumbs and various other ingredients. It may be strained before serving."

          1. re: eLizard

            I don't know -- I never heard of either one before. You could very well be correct. I ended up reading a couple of things online about a "stuffing called panade". So I just went with it. It was mighty tasty, whatever we're going to call it. :)