It's freezing, it's snowing, so it must be panade weather.
The panade is a mash-up of Paula Wolfert's (Slow Mediterranean Kitchen) and Judy Rodger's (Zuni Cafe): toasted bread, lacinato kale, FYH Monterey Jack soy cheese, veg stock, shallots, onions, garlic, salt, pepper, tamari. Slow cooked at 275F for three hours, and then 375 for 15 minutes until it finally reaches that Pixies-like (soft-hard-soft) consistency.
And in an effort to sex it up, I cut out the pieces with a large round cookie cutter, rather than another "still-life in the casserole dish" shot. ;)
Thursday, April 05, 2007