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.
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...
by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...