The panade recipe in The Zuni Cafe Cookbook got here to my consideration when a buddy 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 mixture 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 listing of the only components coming collectively into one thing rather more than then sum of their elements.
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 aspect 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 you probably have it (and you must!) make sure you have a look at these for year-round inspiration. Her unique had chard. I exploit a number of scallions in mine. In brief, it’s a type 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 which may pop up. The ingredient listing 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 quick reply is an efficient, chewy artisan sourdough loaf. That stated, I may also argue that a variety of that is private desire. In the event you bake sourdough at residence, by all means, use that. Both of these alternative will probably lead to a properly structured panade with good distinction between a number of the elements. The bread alternative is such a giant deal on this recipe, each will affect your finish consequence immensely. I discovered the arduous method once I used a extra industrial 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 stoop. You need the bread to place up a battle 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 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 finished crustless variations earlier than. In the event you resolve you’re keen on an excellent oozy, silky panade, go crustless. In the event you like your panade to have extra construction, preserve 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 have now round or within the freezer (defrost). I really 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 exploit a Totally different Cheeses on this Panade?
You may! I name for Gruyere, however point out within the headnote that certainly one of my favourite variations ended up being a mix of Gruyere, Parmesan, and Pecorino cheeses. I choose barely assertive cheeses for the panade, with no less than a portion being a cheese that oozes when melted. For instance, I wouldn’t attain for a mozzarella – too delicate.
Can I Make this Forward of Time?
I usually make the caramelized onions forward of time. After which some other fillings that I would be capable to pre-roast.
Soupy versus Dry-ish Panades
Once more, that is private desire. After you bake panade a couple of times you’ll begin to get a way of what fashion 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 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 appears to be like so rustic, however the silkiness down within the depths is what’s extremely stunning. It’s the last word consolation dish that I hope you take pleasure in as a lot as I’ve through the years. Because of Jamie & Chanda & Bonni for our SF panade dinners, we miss them (and also you) a lot!
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