Panade

From the NY Times, 12 Sep 2010 6 tablespoons butter 2 leeks, white parts only, finely chopped (about 1½ cups) 6 cups whole milk Salt 4-6 slices day-old country bread, each 1 inch thick 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices 1 bunch kale, collards, or Swiss chard, center … Continue reading Panade

Succotash

by Chef Michel Nischan, on PBS.org Ingredients 1 large onion, diced 2 tablespoons olive oil 2 cups raw pumpkin or winter squash, cubed (reserve pumpkin shell for serving) 2 cups Italian black coco beans (or any other fresh shell bean) 4 cups trimmed snap beans, any color 1 cup fresh Native American grinding corn (regular … Continue reading Succotash