https://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 Sat, 11 Jan 2020 12:25:36 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-211340 Tue, 23 Aug 2011 12:43:50 +0000 https://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 […]

]]> https://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-196715 Sat, 10 Apr 2010 14:41:37 +0000 https://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 […]

]]> https://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-188890 Sun, 12 Jul 2009 13:34:02 +0000 https://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 […]

]]> https://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-174554 Thu, 13 Nov 2008 21:35:21 +0000 https://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 […]

]]> https://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-168723 Wed, 10 Sep 2008 15:14:58 +0000 https://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 […]

]]> https://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-112934 Sat, 26 Apr 2008 12:46:02 +0000 https://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 […]

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