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Gruyere Panade

Paul Bocuse's recipe for Panade was a major hit during the Bocuse d or competition in 2009. The top chefs tried to bring the best out of their culinary recipes there. When the lights are on for the world's biggest cuisine competition in 2010, let us try to make Gruyere Panade at our kitchen.

Things needed:

  1. 1 1/2 Kg thinly sliced yellow onions, preferably a sweet variety.

  • I Kg red Swiss chard, thick ribs removed, cut into 1-inch-wide ribbons Water.
  • 10 pieces of day-old chewy artisan bread cut into rough 1-inch cubes
  • 2 cups good-quality chicken broth
  • 2 loosely packed cups good-quality Swiss Gruyere
  • 1/2 cup olive oil
  • 6 cloves of garlic
  • Salt as required
  • How to prepare?

    1. Place the onions in a large, deep saucepan.

  • Add half of the olive oil into it.
  • Cook until the onions turn golden brown.
  • Add garlic and few pinches of salt into it.
  • Cook the mixture in low heat till the ingredients turn soft.
  • Cover the mixture and keep it aside.
  • Place handfuls of chard in a large saute pan or skillet.
  • Add olive oil into it.
  • Add water and salt.
  • Cook for 2-4 minutes until the chard gets cooked.
  • Keep aside the when the leaves are still green and the veins quite pliable.
  • Make a mixture out of the cubed bread with 2 or 3 tablespoons olive oil, ¼ cup of the broth, and a few pinches of salt.
  • Assemble the Panade in layers with help of a flameproof 2-quart souffle dish.
  • Smear the Panade with onions, followed by a loose scattering of bread cubes, a thin layer of onions, a blanked of chard, and a handful of cheese.
  • Continue the smearing until the dish is full.
  • Now, mix the remaining chicken broth with 2 cups of water in the saucepan.
  • Pour the warm liquid slowly, in doses, over the assembled Panade, drizzling it down the sides of the dish.
  • Cover the Panade with the aluminium foil and bake it.
  • Remove it from the oven, allow it to settle for a minute or two, and then serve.
  • Story first published: Thursday, November 19, 2009, 17:16 [IST]
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