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 proper instance of a brief record of the only components coming collectively into one thing rather more than then sum of their components.
I’ve baked variations of this panade within the years since, and it by no means disappoints. It’s endlessly adaptable, that means that you may add seasonal components 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 spread of concepts and variations within the cookbook, so in case you have it (and you need to!) be sure you have a look at these for year-round inspiration. Her unique had chard. I take advantage of numerous scallions in mine. In brief, it’s a kind of IYKYK recipes. Molly Wizenberg knew what was up method again in 2005 when she wrote in regards to the Judy panade recipe right here. 

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

What Form of Bread for this Panade?

The brief reply is an effective, chewy artisan sourdough loaf. That mentioned, I will even argue that a whole lot of that is private choice. If you happen to bake sourdough at residence, by all means, use that. Both of these selection will doubtless lead to a properly structured panade with good distinction between a number of the parts. The bread selection is such an enormous deal on this recipe, each will influence your finish outcome immensely. I discovered the onerous method 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 hunch. You need the bread to place up a struggle 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 do-it-yourself 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 completed crustless variations earlier than. If you happen to determine you’re keen on a brilliant oozy, silky panade, go crustless. If you happen to like your panade to have extra construction, hold 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’ve got round or within the freezer (defrost). I like an herby broth for this scallion and chive model, however in case you’re in a pinch seize a bouillon dice or two and go from there. Judy makes use of a hen 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 take advantage of a Totally different Cheeses on this Panade?

You may! I name for Gruyere, however point out within the headnote that one in every of my favourite variations ended up being a mix of Gruyere, Parmesan, and Pecorino cheeses. I choose barely assertive cheeses for the panade, with at the least 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 another fillings that I’d have the ability to pre-roast. 

Soupy versus Dry-ish Panades

Once more, that is private choice. 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 seems so rustic, however the silkiness down within the depths is what’s extremely shocking. It’s the final word consolation dish that I hope you take pleasure in as a lot as I’ve through the years. 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