The panade recipe in The Zuni Cafe Cookbook got here to my consideration when a good friend baked an exquisite 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 exquisite 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 record of the best elements coming collectively into one thing far 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 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’s best to!) remember to have a look at these for year-round inspiration. Her unique had chard. I take advantage of a number of scallions in mine. In brief, it’s a type of IYKYK recipes. Molly Wizenberg knew what was up approach again in 2005 when she wrote concerning the Judy panade recipe right here.
I’m going to dive in and reply plenty of questions right here that may pop up. The ingredient record for this panade couldn’t be easier, however the satan is within the particulars and navigating private preferences.
What Sort of Bread for this Panade?
The brief reply is an effective, chewy artisan sourdough loaf. That mentioned, I will even argue that loads of that is private desire. Should you bake sourdough at residence, by all means, use that. Both of these selection will seemingly lead to a properly structured panade with good distinction between a number of the elements. The bread selection is such a giant deal on this recipe, each will affect your finish end result immensely. I discovered the exhausting approach once I used a extra business sourdough loaf to make the panade one evening – 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 rigidity. Not go to mush altogether. The perfect model I’ve made was with a loaf of day-old home made 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 accomplished crustless variations earlier than. Should you determine you like an excellent oozy, silky panade, go crustless. Should you like your panade to have extra construction, maintain your crust. Or go 50/50!
What’s the Greatest Broth for Panade?
We have a tendency to make use of no matter good-tasting broth we now have round or within the freezer (defrost). I like an herby broth for this scallion and chive model, however when 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 want barely assertive cheeses for the panade, with a minimum of 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 to pre-roast.
Soupy versus Dry-ish Panades
Once more, that is private desire. After you bake panade a few times you’ll begin to get a way of what type you favor. 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 beneath 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 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 consists of:
-Advert-free content material
-Print-friendly recipes
–Spice / Herb / Flower / Zest recipe assortment PDF
–Weeknight Categorical recipe assortment PDF
-Shock bonuses all year long
