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Yum. That's about all I need to say really, yum.

Mmmh, nice. And I love your gratin dish, btw.

Am I missing something? Where does the onion mixture come in?

Jessica - the onions are stewed in the first step and then layered in the panade in the third step.

This looks fabulous. I'm trying to decide if this would be a good side dish for thanksgiving, depending on how rich it is. Did it feel like a meal unto itself?

(nice to see you posting so much)

It's really cold where I am right now, and just thinking about this is making me warmer. I agree with Giff; is it too rich as a Thanksgiving side dish?

panade is even better the next day (if there's any left), pan fried, with a fried egg on top. the zuni cafe cookbook recipe for panade is great, too, made with swiss chard or sorrel. it's my favorite thing on a cold winter day.

Giff and MFK: it's not that it's too rich that I wouldn't serve it as a side dish, it's that it really is sort of a one-dish meal. You need a bowl to eat it - it's not like a bread pudding that can hold its own on the corner of your plate. Panade is definitely a meal unto itself - we had a bit of salad afterwards, but just to get our greens. (I actually don't think it's a very rich dish.)

Jenny - I tried Judy's tip for pan-fried leftover panade last night and it was fine, yummy even, but I think I prefer it fresh from the oven. Of course, I didn't make an egg on top, which might have made the difference. :)

Sounds delicious - and I have acorn squash lying around at home too. Did you have any difficulty slicing the squash that thin? 1/8 in. seems like it might be hard to do - squash can be tough!

how great that gruyere plays a part at this recipe and the one before. I have a big block of it in my fridge and now I know what I will do with it!

I am mildly obsessed with panades of all types. They're quite formulaic (bread + cheese +onion +vege +broth) and fun to experiment with. I don't usually fry the bread, just use stale. The red wine in this one is a nice touch.

Holy guacamole, look at the state of that! Absolutely inspired. I want to rush home and make one immediately. Thanks for educating me on what a panade is!

I made this as instructed, except for one change---used beef broth instead of chicken broth. Oh, and I baked it in a huge cast iron skillet and then, when I was serving it, I forgot that the handle was hot and so I burned my hand---you didn't tell me to do that...

I like it best after it had sat for about an hour---it seemed a little too squishy and slimy at first. And I really liked it today, reheated in the mircrowave. The only problem: no one else in my family really likes it and it made a HUGE quantity, so I think that by the time it is all finished up, I will have turned into a big hunk of panade, myself.

-JJ

What a fantastic, flavorful recipe, thank you for sharing it.

This looks amazing. I want to make it tonight, but I don't have any homemade chicken broth. I'm not a huge fan of the boxed kind, but do you think the other flavors mask the broth flavor enough, or should I wait until I've got good stock? Also, why are the directions so imprecise about the amount of stock? Does it just depend on how soupy you like it? Do I want it soupy? I've never made a panade. Thanks!

Rose - peeling the squash is harder than slicing it thinly, which is easy especially if you have a nice, sharp knife.

Phoebe - a little secret: I used Better Than Bouillon here and it was delicious. The flavors of the onions and garlic and thyme and red wine make for incredible alchemy with the stock, homemade or not. As for the amount of stock: the original recipe calls for 3 quarts. In the particular gratin dish I used, I simply couldn't use 3 quarts, only 2 would fit. And it was fine. I think if you used a souffle dish (like Judy Rodgers has you use with her Zuni Cafe panade recipes), then 3 quarts would work perfectly. As long as each layer is covered with enough liquid, you'll be fine.

While the recipe sounds yummy, it's your fun and vivid write-up that really sold me on this. I'm trying it this weekend!

Quick question/clarification first: your recipe calls for 2-3 "quarts" of stock, but your response to Phoebe said "cups." I'm inclined to think "cups" is the proper measurement. Is that correct?

Thanks!

Cindy - my bad! I meant quarts, not cups. Fixed that.

Hey there Luisa, I made this last night with a kabocha I had lying around. Lots of work, but oh yummmmmmm!

Luisa ~ What a recommendation! My stomach grumbled throughout the description of layering each element of this simple yet divine dish. I have not yet purchased "Chez Panisse: Vegetables" but have "Chez Panisse: Fruit," which also turns any fabulous piece of fruit into something beautiful, ethereal, and even more perfect.

Shaun - of all my cookbooks, and I have many, CP Vegetables is one I turn to the most.

I was so won over by your accolades for this that I finally set aside the 3 hours to make it last night. The broth was the richest, most delicious liquid I have ever absorbed! Unfortunately, I was a little disappointed by the squash part of it-- my squash ended up tasting very chalky- no sweet and soft like I am used to it... Do you think my squash just wasn't ripe enough? Or maybe that i cooked it 10 minutes short of the full time because my cheese seemed very happily browned and I didn't want to burn it... I ate around a lot of the squash but loved the rest of the dish...

I've been wanting to buy this cookbook for ages! Now I must. This recipe is perfect for a chilly Sunday afternoon...

I finally got around to making this last night, after having it bookmarked since I got my copy of CPVeg over a year ago.
Hubba hubba....I groaned. I will admit and I will be proud of it. This was amazing.

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