WINTER
SQUASH, CHANTERELLE, AND RED WINE PANADE
Chef Alice Waters of Chez Panisse—Berkeley,
CA
Adapted by StarChefs
Yield: 8 to 10 Servings
Ingredients:
- 5 onions
- 2 pounds acorn or butternut squash
- 6 cloves garlic
- ¼ cup extra virgin olive oil or duck fat (or a combination
of both)
- 2 bay leaves
- 12 sprigs thyme
- 1 cup red wine
- 3 quarts chicken stock
- 1 pound chanterelle mushrooms
- Kosher salt and pepper, to taste
- 10 slices country style bread
- 3 ounces Reggiano parmesan cheese
Method:
Begin by stewing the onions, peeled and sliced thin, over medium
heat, in about 1/4 cup of olive oil, duck fat, or a combination.
When they have begun to soften, add the garlic cloves, also peeled
and sliced thin; the bay leaves; and the thyme. Continue to cook
the onions until they just begin to brown, 20 to 30 minutes. Add
the red wine and reduce by half. Add the stock and simmer for 30
minutes.
Meanwhile, peel and seed the squash and cut it into 1/8-inch-thick
slices. Clean, slice, and sauté the chanterelles in a few
tablespoons of olive oil, until they brown. Salt and pepper them,
and add to the simmering stock. In a sauté pan over medium
heat, lightly brown the slices of bread in more olive oil or duck
fat.
Preheat the oven to 375 degrees Fahrenheit and assemble the panade:
Cover the bottom of a large casserole with half the bread slices
and gently ladle in enough broth (including the onions and chanterelles)
to cover. Make a single layer of the sliced squash on top and ladle
in more of the broth, to cover. Make a layer with the rest of the
bread, add more broth so that the top layer of bread is well soaked
through, and finish by grating the Parmesan over the top to cover
lightly. Bake, covered, for 45 minutes; then uncover and bake for
about 45 minutes more, until well browned. To serve, scoop the panade
into bowls and ladle more of the hot broth around it.
Note: A simpler panade can be made with squash,
onions, and chicken stock. Use the same method of layering stewed
onions, sliced squash, and toasted bread and proceed as above. If
you like, use a mixture of Gruyere and Parmesan cheeses |
