Recipe of the week | Panade of sautéed greens, leeks and Alfred the Farmer

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

The panade was an imposed figure. But we knew that the virtuosos of the Automne bakery, Seth Gabrielse and Julien Roy, would execute it brilliantly. Two of their illustrious colleagues, Chad Robertson (Tartine Bakery) and Judy Rodgers (Zuni Café), in San Francisco, are authors of panade recipes in their respective books. The chef and the baker were therefore quick to explore this dish made mainly from day-old bread.

Recipe inspired by Judy Rodgers, chef at Zuni Café in San Francisco

Serves 6-8 as a main course, 8-10 as a side dish


  • 10-12 cups of bread cubes (like the Miche d’Automne)
  • 4 cups leafy greens (such as Swiss chard, dandelion, or spinach), washed and chopped
  • 1 clove of garlic, roughly chopped
  • 2 cups leeks (white part and soft green), washed and finely chopped
  • 1/2 cup olive oil
  • 325 g Alfred le Fermier cheese (to make about 4 cups grated cheese)
  • 1 C. teaspoon of salt
  • 1/2 tsp. teaspoon ground pepper
  • 3-4 tbsp. tablespoon chopped parsley
  • 4 cups chicken stock (or vegetable broth)


  • 1. Heat 2 tbsp. of oil in a large saucepan with the garlic clove. Add the leeks.
  • 2. Brown for 2 minutes over medium heat. Then add the greens and cook for about 1 minute or until wilted. If the pot is not large enough to contain everything, cook the greens in several stages so that the leaves remain very green.
  • 3. Add half the salt and pepper and mix. Set aside and let cool.
  • 4. In a large bowl, toss the bread cubes with the remaining salt and pepper, parsley, olive oil, 1/4 cup chicken stock and half the grated cheese.
  • 5. Preheat the oven to 165°C (325°F).
  • 6. Line the bottom of an enameled cast iron casserole dish (3.5 L capacity) with parchment paper to make it easier to unmold the cooled panade. (Skip this step if serving the panade immediately after cooking. It simply won’t come out of the mold. Serve with a spoon!)
  • 7. Place a layer of bread cubes in the bottom of the casserole dish.
  • 8. Add a layer of the leek-leek mixture and grated cheese on the bread. Gently press on the mixture. Repeat this process until the casserole dish is full. There should be 2 or 3 layers of each item and the last should have a little bit of everything, with emphasis on the cheese!
  • 9. In a saucepan, bring the remaining chicken stock to a boil. Add salt if necessary.
  • 10. Slowly pour the broth down the sides of the panade, allowing the bread time to absorb the broth between each addition. Fill to within 1/2 inch of the edge of the casserole dish. The more liquid there is, the softer the panade will be. For a firmer result, use less broth.
  • 11. Cover the panade with parchment paper cut into a circle (or an oval, if the casserole dish is oval!), then cover the entire casserole dish with aluminum foil, dull side out. Place on a plate to collect any cooking juices that may overflow.
  • 12. Cook for 90 minutes. The panade should have risen and the edges should be golden brown.
  • 13. Remove the foil and parchment, increase the oven to 190°C (375°F) and cook until the surface of the panade is nicely browned.
  • 14. When it comes out of the oven, let the panade rest for a few minutes before serving.
  • 15. If the panade is prepared in advance, let cool completely after cooking. Then cover and refrigerate overnight. The next day, run a spatula over the sides of the casserole dish to facilitate unmolding. Turn the panade over onto a board or large platter. Slice and place on a plate. Pour a spoonful of 35% cream on top of each slice then reheat in an oven at 150-165°C (300-325°F).
  • 16. It is also possible to prepare the panade a day in advance, stopping before the baking stage. Keep refrigerated. When ready to cook, be sure to preheat the oven to 150°C (300°F) and add 30 to 40 minutes to the time in step 12 to ensure complete cooking.

Lamb’s lettuce salad, candied lemon, marinated shallot and radish

For 4-6 people


  • 1 cup of lamb’s lettuce per person (it must be washed carefully as it often contains sand)
  • 1 candied lemon cut into thin strips (use only the skin and white pith, do not use the pulp)
  • 5-6 radishes, thinly sliced ​​with a mandolin
  • 2 French shallots, thinly sliced
  • 1/4 cup sherry vinegar
  • 3-4 tbsp. tablespoon of olive oil
  • Salt and pepper to taste


  • 1. In a small saucepan, bring the sherry vinegar and shallots to a boil.
  • 2. Remove from heat and let the mixture cool.
  • 3. In a large bowl, combine the lamb’s lettuce, lemon strips, pickled shallots and radishes with the olive oil. Add a little sherry vinegar and season to taste.

Published on on April 15, 2017.


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