Friday, December 26, 2008

Panade with Teese

Dinner 12/26


It's hard to believe that's it been more than a year since we last made this dish -- but this is the first time we've made it with Teese instead of FYH.

The recipe is a mash-up of Paula Wolfert's (Slow Mediterranean Kitchen) and Judy Rodger's (Zuni Cafe): toasted bread, lacinato kale, Teese Mozzerella, veg stock, shallots, onions, garlic, salt, pepper, tamari.

Slow cooked at 275F for three hours with foil covering, and then 375 for 15 minutes without the foil, until it finally reaches that crunchy on top, creamy on the inside consistency.

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