panades

Before serving, slide the panades under the broiler for a few minutes; the pecorino should brown and bubble and form a crackly crust.

Pumpkin Panade 2011

At his Miami hot spot, Michael's Genuine Food and Drink, panades are often fashioned out of leftover half-sour peasant loaves and rounded out by whatever produce is freshest.

Pumpkin Panade 2011

He began making panades soon after beginning his culinary career, at age 16, at DiLullo's in Philadelphia.

Pumpkin Panade 2011

Bake, on center rack, until panades are semi-firm at their centers, about 15 minutes.

Pumpkin Panade 2011

Typically panades are rustic French dishes made with old bread, broth, plenty of stewed onion and gratinéed cheese sometimes with an extra veg or two mixed in.

Pumpkin Panade 2011

I love my salt cod tarts and my soufflés, my hand-rolled pastas and panades, but plain, uncomplicated Jane is also pretty in her own way.

Plain Jane, with chickpeas 2005

Similarly, bread crumbs retain their individual identity when wetted, and can serve as tender binding agent in stuffings, panades, and breadings for frying.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Similarly, bread crumbs retain their individual identity when wetted, and can serve as tender binding agent in stuffings, panades, and breadings for frying.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

A cabbage soup should taste entirely of cabbage; a leek soup of leeks; a turnip soup of turnips; and thus for the others, leaving the compositions for bisques, hashes, panades, and other made dishes deguisemens which one should rather taste than fill up on….

Savoring The Past Wheaton Barbara Ketcham 1983

A cabbage soup should taste entirely of cabbage; a leek soup of leeks; a turnip soup of turnips; and thus for the others, leaving the compositions for bisques, hashes, panades, and other made dishes deguisemens which one should rather taste than fill up on….

Savoring The Past Wheaton Barbara Ketcham 1983