Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Great homemade coffee with James Hoffmann.
“Panade” has a few different culinary meanings, but in this context, it’s a way to turn stale bread into rustic casserole-like dish made by baking the bread with cooked vegetables, cheese and broth and/or dairy. Some versions are quite soupy, while others, like ours, are a bit drier. We skip the cream and milk, preferring the lightness of a broth-only panade. Leeks take the lead role and baby kale, hearty and deep green, is a nice add-in that doesn’t require any knifework (baby spinach is great, too, if that’s your preference). Make as a side for a simple roasted chicken, or serve it as a main, with a green salad alongside.
ounces crusty white bread OR whole-wheat bread, torn into rough 2-inch pieces (about 8 cups)
tablespoons extra-virgin olive oil, divided
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT