Panade

This recipe caught my eye the other day, and I made it for our dinner on Sunday night. It was a hit! I've modified the recipe below to reflect some changes I'd make next time. It's a great way to use up old bread.

Panade
Adapted from Simply Recipes

Ingredients:
1 loaf dry bread, cut into 3/4" cubes
3 c thinly sliced onions
4 cloves garlic, minced
16 oz button mushrooms, sliced 1/4" thick
12 oz chard, ribs removed and leaves roughly chopped
1/2 tsp dried thyme
1/2 c red wine
1 Tbsp honey
2 qt homemade stock
1 c grated cheese (the original recipe calls for Parmesan, but I say use whatever you like best)
Salt, pepper, olive oil, butter

Method:
Preheat your oven to 350 F.

Toss the bread cubes with olive oil and salt, and spread in a single layer on baking sheets. Toast in the oven for 20-30 mins, until nicely browned. Remove the bread from the oven, but leave the oven on.

Meanwhile, heat a couple tablespoons each of butter and olive oil in a 5-7 quart Dutch oven (or other dish that is both stove- and oven-compatible.) Saute the onions until they start to caramelize and brown, about 15 minutes. Add the garlic and cook for another minute or two.

While you're cooking the onions, heat up another pan over medium-high heat. Dry saute the mushrooms until they've released some liquid and browned.

Heat up the wine and honey just enough so that the honey can dissolve into the wine.

Remove half of the onions from the Dutch oven, and spread the rest out evenly over the bottom of the pot. Add half the chard, then layer half of the mushrooms on top of that. Sprinkle with pepper, thyme, and salt. Add a layer of bread cubes. Repeat with the remaining ingredients. Pour the wine-honey mixture over everything, followed by the stock. Finally, sprinkle on the cheese.

Cover the pot securely with foil (not the lid!) and cut a few vents for steam.

Bake for 75 minutes. Serve hot, perhaps with some extra breadcrumbs and cheese on top.

Serves 6-8.