Butternut Squash Bread Soup (Panade de Butternut)

This dish could have fed an army. It was GIGANTIC. ¬†I would describe it as French onion soup meets oozy casserole. Full-flavored, cheese-covered comfort food. The thinly sliced butternut squash and fresh herbs layered into the bread, caramelized onions, and cheese added a little bit of excitement as well as color and nutrition. ūüėČ

This recipe was adapted from My Paris Kitchen by David Lebovitz. Lebovitz stated that this is one of those dishes that improves as it sits… thank goodness! We had lots of leftovers. ūüôā I added additional homemade stock to the leftovers, before reheating, just to make it a little bit soupier.

Yield: Serves 8 to 10

  • 3 T unsalted butter
  • 3 T olive oil
  • 4 large yellow onions, peeled and sliced
  • 8 cloves garlic, peeled (4 thinly sliced & 4 whole)
  • 2 T mixed fresh thyme and sage
  • 2-pound (900 g) loaf firm-textured sourdough bread, sliced
  • 1/2 cup white wine
  • 2 quarts (2 l) warm chicken or turkey stock, plus additional stock for serving, as desired
  • 2-pound butternut squash or other winter squash such as Kabocha, peeled, seeded and sliced into 1/8-inch slices
  • coarse salt and freshly ground black pepper
  • 2 cups grated Comte, Gruyere, Jarlsberg, or Fontina cheese
  • 1/2 cup (1 1/2 oz /45 g) freshly grated Parmesan cheese (I used Parmigiano-Reggiano)

  1. Melt the butter with the olive oil in a Dutch oven over medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions, 4 cloves of sliced garlic, and 1 teaspoon of the herbs. Cook for about 35 minutes, stirring occasionally, until the onions are completely wilted and beginning to brown on the bottom and edges.
  3. While the onions are cooking, preheat the oven to 375 degrees F (190 degrees C).
  4. Put the slices of bread on baking sheets in a single layer and toast in the oven, turning the slices over midway, until both sides are dry, 10 to 12 minutes. Remove from the oven.
  5. When cool enough to handle, rub both sides of the bread with the whole garlic cloves.
  6. Slice the peeled and seeded squash into 1/8-inch slices. (I used a mandoline.)
  7. When the onions are done, pour in the wine, scraping the bottom of the pan to loosen up any of the flavorful brown bits. Cook for a minute or two, until the wine is absorbed.
  8. Add 2 cups of the stock to the onions and cook until the stock is mostly absorbed 10 to 15 minutes, and then add the rest of the stock and heat until the stock is hot. Remove from heat.
  9. To assemble the Panade, cover the bottom of a 3 to 4 quart (3-4 l), 3+inch (8 cm) deep, baking dish with a layer of bread, breaking any pieces so they fit in a single layer, but keeping them as large as possible.
  10. Ladle about half of the onions and some of the stock over the bread, and then cover with half of the squash slices. Season lightly with salt, pepper, and half of the remaining herbs.
  11. Sprinkle with 1/2 cup (40 g) of the Comte.
  12. Add a second layer of bread and ladle the rest of the onions and more stock over the bread. Cover with remaining squash slices. Season the squash with salt, pepper, and the remaining herbs.
  13. Sprinkle another 1/2 cup (40 g) of Comte over the squash layer.
  14. Cover the squash with a final layer of bread and then ladle the rest of the stock over the bread.
  15. Press down on the ingredients to encourage them to meld together.
  16. Top with remaining 1 cup (90 g) Comte, and the Parmesan.
  17. Cover the baking dish with aluminum foil and tighten it around the edges. Don’t press it down on the surface or some cheese may stick to the foil during baking.
  18. Set the baking dish on a parchment paper or foil-lined rimmed baking sheet to catch any spills.
  19. Bake for 45 minutes, uncover the Panade, and bake for another 30 minutes, or until it is very well browned and crisp on top.
  20. Let cool for about 15 minutes before serving. Spoon portions into shallow soup bowls, making sure each serving is topped with crusty topping.

I’m bringing my dinner-party ready comfort food to share at Angie’s Fiesta Friday #164 this week, hosted by Jhuls @The Not So Creative Cook. Enjoy!

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Baked Rice with Chicken & Mushrooms

I’m home with my kids for their second consecutive snow day today! ūüôā It seems like the perfect time to share one of my new favorite comfort food dishes- baked rice. It’s a full-flavored, complete meal in one pot. Delicious.

This version was adapted from The New York Times, contributed by David Tanis. This dish was different that others that I’ve made in the past because after the rice is baked, it is garnished¬†with a saut√©ed vegetable topping. Loved it. I used cremini instead of trumpet mushrooms, and increased the amount of mushrooms, garlic, and peas. We ate it¬†with roasted broccoli on the side. It would also be wonderful with a green salad.

I’m bringing this dish to share at Angie’s Fiesta Friday #158 this week, co-hosted by Ai @Ai Made it For You and Petra @Food Eat Love. Enjoy!

Yield: Serves 8

  • 2 1/2 pounds skinless boneless chicken thighs (about 10), cut into 2-inch chunks
  • coarse salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups white Basmati rice, soaked for 20 minutes, rinsed and drained
  • 20 ounces king trumpet mushrooms, cremini mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
  • 4 cups hot chicken stock
  • 3 tablespoons unsalted butter
  • 1 1/2 cups frozen peas,¬†thawed
  • 4 garlic cloves, minced or smashed to a paste with a little salt
  • 3 tablespoons roughly chopped parsley
  1. Put chicken pieces in a 9×13-inch pyrex baking dish¬†and season generously with salt and pepper. Set aside. Heat oven to 350 degrees, preferably on convection.
  2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat.
  3. Add onions and cook, stirring, until nicely browned, 5 to 8 minutes, then season with salt.
  4. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  5. Add wine and simmer briskly until reduced by half, about 5 minutes.
  6. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.)
  7. Add broth and bring to a simmer. Check broth for seasoning and adjust.
  8. Cover pot and cook for 10 minutes over medium heat.
  9. Transfer pot to oven and bake for 20 minutes.
  10. Finally, remove from oven and let rest for 10 minutes off heat.
  11. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes.
  12. Add peas, if using, and heat through.
  13. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  14. Fluff rice, then top with sautéed mushrooms and serve.

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Creamy Tomato Risotto with Crispy Garlic Crumbs

This wonderful dish is truly season-less. I made it with canned tomatoes but it would be amazing adapted to use fresh summer tomatoes and garden herbs. The crispy garlic breadcrumbs add crunch and a burst of flavor.

I modified the original recipe to cook in a pressure cooker- making it an elegant weeknight meal. (I use my pressure cooker almost exclusively for risotto!) This recipe was adapted from Nicky @Kitchen Sanctuary.com. Lovely!

Yield: Serves 4 to 6

For the Risotto:

  • 800 g/28 oz can diced¬†tomatoes (or peeled and diced fresh tomatoes)
  • 400 ml/16 fl oz chicken or vegetable stock
  • 2 T¬†tomato paste
  • 2 T extra-virgin¬†olive oil
  • 1 large¬†yellow or sweet onion, peeled and chopped finely
  • 4 cloves garlic, peeled and crushed
  • 300¬†g/11 oz/ 1 1/2 cups Arborio rice
  • 150¬†ml/5¬†fl oz white wine (optional, replace with stock if you’d prefer)
  • 100 ml/4 fl oz light or heavy¬†cream
  • 60 g/2 oz freshly grated parmesan or pecorino romano
  • freshly squeezed juice of one lemon
  • 2 generous¬†pinches of coarse salt
  • freshly ground black pepper

For the Crispy Garlic Crumbs:

  • 1 1/2 T unsalted butter
  • generous pinch or two of coarse salt
  • 4 cloves garlic, peeled and crushed
  • 60 g/2 oz panko breadcrumbs
  • 1 T chopped chives or parsley
  • grated zest of one lemon
  • 40 g/1.5¬†oz freshly grated parmesan or pecorino romano

To Make the Tomato Stock:

  1. Using a colander or sieve, strain a can of chopped tomatoes over a bowl. Use a spoon to mash the tomatoes left in the sieve to a fine pulp, then pour this pulp back into the tomato juice in the bowl.
  2. Add in the stock and tomato paste and stir. The total yield will be a scant 6 cups.

To Make the Risotto:

  1. Heat the olive oil in a large pressure cooker (5 to 7 quarts). Add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
  2. Add the rice and stir until it turns opaque, about 2 minutes.
  3. Add the unheated tomato stock and the wine. Stir to combine.
  4. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes.
  5. Release the pressure according to the manufacturer’s instructions or place the pot under running (drizzling) cold water.¬†

To Make the Crispy Garlic Crumbs:

  1. Heat the butter in a small frying pan until it starts to foam.
  2. Add the salt and the garlic and stir for about 30 seconds.
  3. Add in the breadcrumbs and stir to ensure the butter covers all of the breadcrumbs.
  4. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily.
  5. When ready, turn off the heat and add in the herbs, lemon zest and parmesan.

To Finish the dish:

  1. Open the lid of the pressure cooker, being careful of the steam. Add in the cream, cheese, and lemon juice; season with salt and pepper to taste. Stir well to combine.
  2. Scoop portions out onto shallow bowls or plates. Sprinkle the breadcrumb mixture on top and serve.

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