Panade
Panade

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, panade. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Panade is typically one of two different dishes: a thick paste used to bind other ingredients together or a baked casserole dish similar to traditional bread stuffing and French onion soup. While the word itself is used for both foods, the end result of each dish is quite different, with the former being used in other dishes and the latter being a complete dish. Panade is a paste with the consistency of a very moist dough.

Panade is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Panade is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook panade using 5 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Panade:
  1. Get 16 oz leftover bread, any kind works
  2. Get 2-4 cup filling, combination of any left over vegetables and/or meat.
  3. Get 1 cup shredded cheese, any kind of cheese preferred
  4. Prepare 4 cup chicken or vegetable broth
  5. Prepare 4 tbsp olive oil, extra virgin

A panade is the perfect combination of crunchy edges, custard-soft spoonfuls, and chewy bits. To reheat, cut the panade into wedges and put on individual ovenproof plates. From Middle French, French panade dish of bread boiled in water, probably from Occitan panada from pan bread + -ada. At its most basic, a panade (puh-NOD) is a combination of starch and liquid that keeps the protein in the meat from shrinking and tightening during cooking.

Steps to make Panade:
  1. Preheat oven to 350f/175c/gas mark 4.
  2. Slice and cube the bread into large chunks, roughly 1 inch.
  3. Then toss the bread in a drizzle of olive oil and a good pinch of salt.
  4. Spread the cubes on a cookie sheet and toast the bread for 30-40 minutes, stir 1-2 times during the baking time, until the bread is completely dry.
  5. Then prepare the filling, you can add any vegetables or meat you have left to use up in the panade, but all does have to be pre-cooked before adding it to the bread, so while the bread is toasting sauté the vegetables your going to use and cook your chosen meat. It's good flavour with I.e onion, garlic, beans, spinach, bok choy, chicken and sausages.
  6. Bring the broth to a simmer on low heat, you want it to be at least warm so it gives the cooking a head start.
  7. When its all cooked, in a square casserole dish arrange about half of the bread at the bottom of the dish. The bread should fit very snugly. Next, layer about half of the filling and press it so that it goes into the gaps between the bread. Next sprinkle half of the cheese on top of the filling. Then add a second layer following the same pattern.
  8. Pour the warm broth over the top of the panade. It should fill the dish to within a half-inch of the top.
  9. Cover with aluminium foil, and seal the edges closed.
  10. Place the dish in the preheated oven (350f).
  11. Bake for 45 minutes covered with foil.
  12. Remove the foil and continue baking for another 15-20 minutes, until the top has become crusty.
  13. Remove from the oven and let it cool for 10-15 minutes.

As the meat cooks, the starch turns into a gel that acts as a type of lubricant between the protein fibers. Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them. Panade comes from the Latin base "pan" for bread.

So that is going to wrap it up for this special food panade recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!