Our dinner tonight was a shining example of never judging a book by its cover. How great could this dish be? Just broth, onions, cheese and butternut squash. Good maybe, but great?However, Luisa at The Wednesday Chef raved about this panade recipe. Aside from halving the ingredients to make a smaller amount, I followed the recipe as she provided it. The best way to describe this dish is that it's like really good French onion soup, but not very soupy. Not a stellar endorsement, but trust me, it was delicious. The only recommendation I would give you is to make the casserole on a sheet pan - mine dripped and bubbled all over the place. Without the sheet pan, my smoke alarm would have been going off all day.
Menu for the Week
Sunday
Panade of Butternut Squash, Onion and Wine (courtesy of Chez Panisse via The Wednesday Chef)
Salad of shaved celery, mushrooms and radicchio with toasted walnuts and sherry vinegar
Monday
Some chicken thing (dunno what yet, whole chickens were on sale - wicked cheap)
Sauteed spinach
Millet pilaf
Tuesday
Chorizo and potato tacos
Refried beans
Corn salsa
Red cabbage slaw
Wednesday
Chicken negima
Steamed bok choy
White rice
Thursday
Lasagna
Friday
Poached eggs on chicken hash
Posts
No comments:
Post a Comment