Panade

Not a bread, but something to do with it when you've baked too much! I stumbled on a nice recipe for panade from Hugh Fearnley-Whittingstall at The Guardian. This bread-based stew is a vegetarian favorite that I'd somehow never heard of. With extra sourdough baguettes lying around, no ideas for dinner, and a fortuitously-purchased head of cabbage in the fridge, panade seemed like the right thing to do. It was super tasty when baked in a cast-iron Dutch oven but I imagine just as good (and maybe not quite as wet) when done in an oven pan. I used parmesan for cheese instead of gruyere. Apparently one of the great things about panade is its flexibility: you can put basically anything into it and still get a rich, filling result.