http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 13 Feb 2012 03:04:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-211340 Mona Lisa Smiles Tue, 23 Aug 2011 12:43:50 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-211340 [...] mix. I turned it into a soup by making a mixed garlic and onion panade – a slow cooked soup I’ve made before with the onions and the addition of garlic cooked down to a near melted tangle, then mixed into a [...] [...] mix. I turned it into a soup by making a mixed garlic and onion panade – a slow cooked soup I’ve made before with the onions and the addition of garlic cooked down to a near melted tangle, then mixed into a [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-196715 SaltShaker » Blog Archive » Dish Resurrection Sat, 10 Apr 2010 14:41:37 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-196715 [...] an all-time favorite soup that pops up again and again, our slow-cooked onion and bread soup, or panade, gradually refined to be just spiced the way we like [...] [...] an all-time favorite soup that pops up again and again, our slow-cooked onion and bread soup, or panade, gradually refined to be just spiced the way we like [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-188890 SaltShaker » Blog Archive » Indy Day Sun, 12 Jul 2009 13:34:02 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-188890 [...] onions, good veal broth, and topped with gruyere – but was simply in the mood to revive the panade that I’m a fan of. I’ve refined it a bit over the last couple of years to give it my [...] [...] onions, good veal broth, and topped with gruyere – but was simply in the mood to revive the panade that I’m a fan of. I’ve refined it a bit over the last couple of years to give it my [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-174554 SaltShaker » Blog Archive » Straddling the Pyrenees Thu, 13 Nov 2008 21:35:21 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-174554 [...] looking Basque recipe for a garlic soup, and somehow, I sort of put them together - following the exact same procedure as for the onion panade, but using about 3 full heads of garlic, the cloves thinly sliced. What a [...] [...] looking Basque recipe for a garlic soup, and somehow, I sort of put them together – following the exact same procedure as for the onion panade, but using about 3 full heads of garlic, the cloves thinly sliced. What a [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-168723 SaltShaker » Blog Archive » The League of Extraordinary Beans Wed, 10 Sep 2008 15:14:58 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-168723 [...] beautiful, the rovellóns were a bit broken up - so what I did was made a base similar to a panade, since the classic Catalán soup used an onion base and a slice of bread in the bottom of the [...] [...] beautiful, the rovellóns were a bit broken up – so what I did was made a base similar to a panade, since the classic Catalán soup used an onion base and a slice of bread in the bottom of the [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-112934 SaltShaker » Blog Archive » Why Is This Night…? Sat, 26 Apr 2008 12:46:02 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-112934 [...] Sauvignon, and which I continue to enjoy - a light to medium bodied, spicy wine that worked, once again, really well with braised [...] [...] Sauvignon, and which I continue to enjoy – a light to medium bodied, spicy wine that worked, once again, really well with braised [...]

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