Thanks for the recipe Susan. I made the Panade on the weekend. I used a Sourdough Spelt bread that's made by a French baker here in Nova Scotia (really good bread!) and some compte instead of the gruyere. It was delicious! I recall reading Richard Olney's recipe for Panade a few years ago and always wanted to make it. I really like the cabbage in your recipe. Thanks again.
Thank you Susan. This dish reminds me of Pissaladière an old Provençal favorite that I first tasted across the bay from Zuni when I worked at Chez Panisse in the early eighties. (Am I dating myself?!) Anyway I would meet you ten years later at my first restaurant in NYC, ALVA.
PS
Love the Zuni chicken bread salad, sort of a riff on Italian Panzanella. I especially love the pine nuts and currants. Might just go out and get a roast chicken to make the Zuni salad tonight!
Question about the panade recipe: do we remove the cooked onions from the pot to a bowl before adding the cabbage? Not quite clear on that. Can’t wait to try it as there is stubborn snow falling outside despite the time change and warmer forecast next week. Thanks!
Just have to say that Zuni remains my favorite restaurant although unfortunately I am in SF far less frequently these days, but Zuni will always be my first stop. Judy Roger's panade is heaven and I can't wait to try your recipe. Thank you!
I look forward to trying this panade. We've been regulars at Zuni for years and I don't think I've ever seen it on the menu, so I guess I'll have to make it myself! Thanks for sharing the recipe :-)
Thank you Susan. This dish reminds me of Pissaladière an old Provençal favorite that I first tasted across the bay from Zuni when I worked at Chez Panisse in the early eighties. (Am I dating myself?!) Anyway I would meet you ten years later at my first restaurant in NYC, ALVA.
PS
Love the Zuni chicken bread salad, sort of a riff on Italian Panzanella. I especially love the pine nuts and currants. Might just go out and get a roast chicken to make the Zuni salad tonight!
Thanks for the recipe Susan. I made the Panade on the weekend. I used a Sourdough Spelt bread that's made by a French baker here in Nova Scotia (really good bread!) and some compte instead of the gruyere. It was delicious! I recall reading Richard Olney's recipe for Panade a few years ago and always wanted to make it. I really like the cabbage in your recipe. Thanks again.
Thanks Rick- I'm so glad you enjoyed it. Comte is a great swap and one of my favorite cheeses!
Thank you Susan. This dish reminds me of Pissaladière an old Provençal favorite that I first tasted across the bay from Zuni when I worked at Chez Panisse in the early eighties. (Am I dating myself?!) Anyway I would meet you ten years later at my first restaurant in NYC, ALVA.
PS
Love the Zuni chicken bread salad, sort of a riff on Italian Panzanella. I especially love the pine nuts and currants. Might just go out and get a roast chicken to make the Zuni salad tonight!
Gracias!
you should Fernando!
The photo of the cabbage is really beautiful - it looks like a Taiwanese flathead cabbage. Did you take the photo, Susan?
Thank you! Yes I did. With my IPhone. I forget the variety but it was from a local farm that grows heirloom vegetables here on Long Island.
Also have delicious memories of Zuni. Sigh.
Question about the panade recipe: do we remove the cooked onions from the pot to a bowl before adding the cabbage? Not quite clear on that. Can’t wait to try it as there is stubborn snow falling outside despite the time change and warmer forecast next week. Thanks!
You add the cabbage to the pot with the cooked onions. At the end of the next step you transfer that to a bowl. I hope you enjoy it!
Thanks!
Just have to say that Zuni remains my favorite restaurant although unfortunately I am in SF far less frequently these days, but Zuni will always be my first stop. Judy Roger's panade is heaven and I can't wait to try your recipe. Thank you!
It's such a comfort that it's still there.
I look forward to trying this panade. We've been regulars at Zuni for years and I don't think I've ever seen it on the menu, so I guess I'll have to make it myself! Thanks for sharing the recipe :-)
Thank you Claire!
Thank you Susan. This dish reminds me of Pissaladière an old Provençal favorite that I first tasted across the bay from Zuni when I worked at Chez Panisse in the early eighties. (Am I dating myself?!) Anyway I would meet you ten years later at my first restaurant in NYC, ALVA.
PS
Love the Zuni chicken bread salad, sort of a riff on Italian Panzanella. I especially love the pine nuts and currants. Might just go out and get a roast chicken to make the Zuni salad tonight!
Gracias!