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Kirk's Traveling Kitchen News and Blog

Dispatches from Bordeaux, France


Whoever says what I do isn't tough, should try flying for 18-hours straight and then start wine tasting! Let me tell you, it isn't for the faint of heart : ). Some of the estates visited during my several days in Bordeaux include: Chateaux Pichon Longueville, Chateau Smith Haut Lafite, Chateau Beychevelle, among others. But rather than bore you with a bunch of blurry wine tasting notes, I will share with you a fine recipe from my lone evening cooking in Bordeaux (However, if you're into wine futures go with the 2009 wines from Pauillac). Made from some crusty old bread and farmer's market greens, this gooey, delicious French panade, or bread pudding, is perfect for any country's cool autumn.

Swiss Chard and Tomato Panade
serves 6-8

Extra Virgin Olive Oil ½ Cup
Onion, Peeled/Julienned 6 Cups
Garlic, Minced 6 Cloves
Swiss Chard, Thick Ribs Removed 1#
Ripe or Oven-Dried Tomatoes, Diced 1 Cup
1” Cubes Bread, Crusty 10 Cups
Kosher Salt & Fresh Black Pepper to taste
Chicken Stock, Warm 4 Cups
Fontina Cheese, Shredded 6-8oz.
Reggiano Parmesan, Grated (optional) ¼ Cup

Preparation Procedure: Preheat oven to 325˚.

In large, heavy-bottomed skillet heat oil and add onion. Lightly brown over medium-high heat. Add garlic and continue to cook, lowering the heat to medium. When onion is soft and slightly caramelized, add swiss chard and cook until wilted, 3-5 min.. In a large casserole dish add small amount of onion mixture and top with some tomatoes, fontina cheese and cubed bread. Continue layering until all ingredients are used. Top with hot stock and grated parmesan cheese. Cover with parchment and aluminum foil. Bake for 1 hour. Remove foil and parchment and bake additional 45 minutes. Serve hot.