Okay!
Tonight I made
Panade of Leeks and Mixed Greens with Cantal Cheese
This was my first time making this dish, and it was taken from the excellent book
The Slow Mediterranean Kitchen: Recipes for the Passionate Cook, by Paula Wolfert
This is such a great recipe. This dish is French in origin, and happens to be very simple and healthy, although it does take a bit of time to cook. Set aside a weekend afternoon like I did, or you can also prepare it over two nights. It's a delicious winter "soup", and thick enough to hold a fork straight up. I say "soup" because it's almost more like a casserole, it's so thick. Onions, greens, soaked bread layered with milk, stewed leeks, and cheese are all slowly baked in a wide, glazed earthenware dish until they bind. The mixed leafy greens and cheese give this dish a great look, bubbling and golden brown on top. The choice of bread is crucial here. Pick a good chewy bread with a soft crust. Slow cooking will make it silky and soft. Pass a pepper mill.
When all you have is old bread and some milk, a couple of onions and a hunk of rapidly hardening cheese, the provincial panade is the savory butterfly that emerges from the austerest of cocoons.
Rumored to be the precursor of the classic French onion soup, the panade is like a caramelized onion bread pudding. Soft and satisfying, this dish is excellent comfort food for kicking around the house and recharging the mettle.
Ingredients:
3 large leeks (white and light green parts only), chopped
1 red onion, chopped
5 green garlic shoots or 8 to 10 garlic cloves, sliced
1/4 cup extra-virgin olive oil
1-pound loaf stale chewy bread with crust
1 1/2 pounds (about 10 cups) mixed leafy greens (sorrel, chard, parsley leaves, arugula, spinach, and watercress), deribbed and shredded
Juice of 1/2 lemon
Freshly ground pepper
Grated nutmeg
3 cups whole milk, heated to simmering
1/2 pound Cantal or Gruyère cheese
This is everything, but note that I forgot to show the milk, parsley, and garlic in this pic. Oops.
Cut the bread into 1-inch cubes. You should have about 2 quarts. Spread the cubes in one layer on an oiled baking sheet and bake for 45 minutes, or until just golden. Let cool and store until ready to use.
Cut all of your veggies. You only want to use the white and light green part of the leeks.
De-rib (cut out the stems) the mixed greens and shred them.
Chard:
Parsley:
Red onion:
Sliced garlic:
You'll have to take my word that I deribbed and shredded the other mixed greens.
In a 7- or 8- quart pot, heat the olive oil over medium heat. Slowly stew the leeks, onion, and garlic for 10 minutes. Add 1 teaspoon salt and cook for 5 more minutes. Meanwhile, preheat the oven to 250°F (120°C).
Add the greens to the pot, cover, and cook over low heat for 45 minutes.
Uncover and boil away excess liquid. Allow to cool.
Add the lemon juice, pepper, and nutmeg to taste. Correct the salt. (Up to this point the recipe can be prepared 1 day in advance. Cool, cover, and refrigerate. Bring to room temperature before continuing.)
Oil a deep 3-quart casserole, preferably earthenware. Place one-third of the bread cubes in the dish, top with half the greens, and repeat, ending with the bread cubes and patting lightly to make an even topping.
Gradually pour the hot milk down the insides and over the top of the panade so everything is moist. If necessary, add 1/2 cup water.
Cover with the grated cheese and a sheet of foil.
Bake in a preheated 250°F (120°C) oven for 1 3/4 hours.
Raise the oven temperature to 400°F (200°C), uncover, and bake 20 more minutes.
Remove from the oven and allow to relax for about 10 minutes before serving.
Finished!! Enjoy:
