Fresh Tart

Again, I rave about Lucia's. I know, I know, but I can't help it, I love the place. Last night John and I ducked in for another perfect Date Night dinner - cozy, simple, relaxing, delicious. I had a roasted chicken breast, boned but with crispy skin, served alongside mushroom bread pudding in a pool of truffle demi-glace. Shut. Up. As you might already know, I am over-the-moon for savory stuffing/bread pudding/panzanella/panade-type dishes, and for truffle-anything, and I occasionally (!) like me a crispy roasted chicken as well, so I was all over this dish. I even smacked John's fork away with my own - clack! - when he went in for a bite of the bread pudding. He doesn't particularly enjoy stuffingsormushrooms, what the heck was he doing? After I chased such silliness away, I fell into a lovely, truffly trance, mmm... I'd say I ate every bite, but I couldn't pull it off. I gave half the chicken breast to John, and had to leave behind a few carrots and brussels (Lucia's always does the yummiest veggies), but I gave it a good go! And I was stuffed. But in that good way - warm and buzzy and sleepy. I slept like a rock. Man I love that place.

Good thing I got such good sleep - busy weekend! 'Tis the season! Tonight, Baseball Moms, tomorrow night, the neighborhood Frat Party, uh, I mean Afterglow Party, where all the grownups get dressed up and party down and have a grand old time. John would rather die than attend such a fete, so he'll be home with Nathan (boys' night!) while I happily head out on my own. Fa la la la la, la La La Lucia's!

Unctuous. Isn't that a fabulous word? Chef Judy Rodgers uses it in her gorgeous The Zuni Cafe cookbook, specifically in her recipe for Chard & Onion Panade with Fontina, which I made today. And oh, unctuous it is... smooth, creamy, and rich. Almost deadly, in fact - it is so good, and so rich and substantial, I could imagine actually hurting myself with this thing, this panade. Good thing I'm a moderate epicurean (wink).

So, a panade, what is it, other than unctuous and substantial? Imagine a cross between a silky, savory, crusty bread pudding and the best gratineed French onion soup you've ever had and you'll be starting to get the picture. Alongside a roast, it would stand in as a moist, decadent stuffing. On its own, it would replace a risotto or pasta. Oh dear, I feel an obsession coming on...

And this isn't all I made today! I also simmered a simple soup, thinking Nathan wouldn't dig panade (I was quite wrong, it turns out).Chicken broth, little bacon, onions and garlic (in a bouquet garni, Nathan's not a huge fan of lots of chopped onions in soup), herbs, and chicken, with a touch of cream to finish. And quickly sauteed bits of asparagus and a drizzle of truffle oil for John and me. With a generous grinding of black pepper, it was absolutely delicious.

Way to put this snowy day to good use, eh? I'm sitting in front of a big, roaring fire as I type this, pleasantly full of soup and (mostly) panade, while John reads next to me... Nice. I'm thinking our soft bed (with clean sheets, yay!) is going to feel more-than-good when I slide in. Ahhhhh... (Recipes posted in comments, below.)