Serves 4 as a side (double for our dinner party)
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish
Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley.
Thursday, May 16, 2019
Cuban Pork Roast
From Cook's Illustrated (July 2006 issue); Serves 8-10
PORK AND BRINE
1 (7 -8 lb) pork shoulder, bone-in skin-on
3 cups sugar
2 cups table salt
2 medium head garlic, unpeeled cloves separated and crushed
4 cups orange juice
GARLIC-CITRUS PASTE
12 medium garlic cloves, peeled and coarsely chopped (about 1/4 cup)
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1 ⁄ teaspoons ground black pepper
6 tablespoons orange juice
2 tablespoons distilled white vinegar
2 tablespoons olive oil
MOJO SAUCE
4 garlic cloves, minced
2 tsp salt
1/2 cup olive oil
1/2 tsp ground cumin
1/4 cup white vinegar
1/4 cup orange juice
1 TB fresh oregano, chopped
1/8 tsp black pepper
TO BRINE THE PORK:
With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
TO APPLY THE GARLIC-CITRUS PASTE:
Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
TO ROAST THE PORK:
Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. If desired, serve skin: scrape excess fat from underside and cut into strips.
MOJO SAUCE:
Heat olive oil, garlic and cumin over medium heat until fragrant, about 2 minutes. Remove from heat and add remaining ingredients. Blend with hand blender until smooth. Serve with Roast.
TO SERVE:
Drizzle Mojo Sauce over pork just before serving.
PORK AND BRINE
1 (7 -8 lb) pork shoulder, bone-in skin-on
3 cups sugar
2 cups table salt
2 medium head garlic, unpeeled cloves separated and crushed
4 cups orange juice
GARLIC-CITRUS PASTE
12 medium garlic cloves, peeled and coarsely chopped (about 1/4 cup)
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1 ⁄ teaspoons ground black pepper
6 tablespoons orange juice
2 tablespoons distilled white vinegar
2 tablespoons olive oil
MOJO SAUCE
4 garlic cloves, minced
2 tsp salt
1/2 cup olive oil
1/2 tsp ground cumin
1/4 cup white vinegar
1/4 cup orange juice
1 TB fresh oregano, chopped
1/8 tsp black pepper
Method
TO BRINE THE PORK:
With sharp paring knife, cut 1-inch-deep slits (about 1 inch long) all over roast, spaced about 2 inches apart. Dissolve sugar and salt in 6 quarts cold water in stockpot or large bucket. Stir in garlic and orange juice. Submerge pork in brine and refrigerate 18 to 24 hours.
TO APPLY THE GARLIC-CITRUS PASTE:
Process garlic, cumin, oregano, salt, and pepper in food processor until they reach consistency of coarse paste, about ten 1second pulses. With machine running, add orange juice, vinegar, and oil through feed tube and process until mixture forms smooth, wet paste, about 20 seconds. Remove pork from brine and rinse under cool running water; pat dry with paper towels. Rub paste all over pork and into slits. Refrigerate pork while oven is preheating to 325 degrees with rack in lower-middle position.
TO ROAST THE PORK:
Place pork with skin side down on wire rack set over rimmed baking sheet or in roasting pan with rack. Cook, uncovered, 3 hours. Flip roast skin side up and continue to cook until instant-read thermometer inserted into thickest part of meat registers 190 degrees, about 3 hours more, lightly tenting roast with foil if skin begins to get too dark.
Transfer roast to cutting board and let rest 1 hour. To carve, first remove skin in one large piece. Scrape off and discard top layer of fat, then cut pork away from bone in 3 or 4 large pieces. Slice each piece against grain into 1/4-inch slices. If desired, serve skin: scrape excess fat from underside and cut into strips.
MOJO SAUCE:
Heat olive oil, garlic and cumin over medium heat until fragrant, about 2 minutes. Remove from heat and add remaining ingredients. Blend with hand blender until smooth. Serve with Roast.
TO SERVE:
Drizzle Mojo Sauce over pork just before serving.
Monday, December 11, 2017
Christmas Dinner, 2017
Appetizers
Main Course
Root Vegetable Gratin - J&K
Beef Roast with Yorkshire Pudding - C&C
Dessert
Buche de Noel - Z&K, unless I run out of energy, in which case, it will be something else chocolate, probably flourless chocolate cake
Buche De Noel
BÛCHE DE NOËL
Courtesy of Cook's Illustrated
Ingredients:
Dark Chocolate Ganache:
3/4 cup heavy cream
2 Tbs unsalted butter
6 oz high-quality semisweet or bittersweet chocolate, chopped
1 Tbs cognac (may use brandy, amaretto or any chosen liqueur)
Espresso-Marscapone Cream Filling:
1/2 cup heavy cream
2 tsp espresso powder (instant espresso)
6 Tbs confectioners' sugar (1-1/2 oz)
16 oz marscapone cheese (2 cups)
Roulade:
1/4 cup unbleached all-purpose flour (about 1-1/4 oz) plus more for dusting
6 oz high-quality semisweet or bittersweet chocolate, finely chopped
2 Tbs cold unsalted butter, cut into two pieces
2 Tbs cold water
1/4 cup high-quality Dutch-process cocoa (3/4 oz) sifted, plus more for dusting
1/8 tsp table salt
6 large eggs, separated and at room temperature
1/3 cup granulated sugar (2-1/3 oz)
1 tsp pure vanilla extract
1/8 tsp cream of tartar
Method
For Dark Chocolate Ganache: Bring cream and butter to simmer in a small saucepan over medium high heat. Place chocolate in the bowl of food processor fitted with steel blade. With the machine running, gradually add hot cream and cognac through feed tube; process until smooth and thick (about 3 minutes). Scrape down sides of bowl once or twice during processing. Transfer the ganache to a medium bowl and let it stand at room temperature for about 1 hour, until thickened and spreadable (about the consistency of soft icing.) If the ganache has not quite set by the time you need to use it, you can place it in the refrigerator for a few minutes to hasten the thickening.
For Espresso-Marscapone Cream: Bring cream to simmer in a small saucepan over high heat. Remove from the heat and stir in espresso powder and confectioners' sugar; cool slightly. With rubber spatula, beat marscapone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.
For Roulade: Adjust oven rack to upper-middle position and heat oven to 400°F. Spray an 18 x 12-inch rimmed baking sheet (professional half-sheet pan) with nonstick cooking spray. Cover the bottom of the pan with parchment paper trimmed to fit and spray parchment with nonstick cooking spray as well. Dust baking sheet with flour to coat all surfaces evenly, and tap out excess. Set pan aside.
Bring 2 inches of water to a low simmer in a small saucepan over medium heat. Combine chocolate, butter, and water in a small heatproof bowl and cover tightly with plastic wrap. Set bowl over simmering pan; reduce heat to medium-low and heat until butter is almost completely melted and chocolate pieces are glossy, have lost definition, and are fully melted around the edges of the bowl (about 15 minutes). Do not stir or let water in the saucepan come to a boil. Remove bowl from the heat, unwrap, and stir until smooth and glossy. While chocolate is melting, sift together cocoa, flour and salt into a small bowl and set aside.
In the bowl of a standing mixer, beat egg yolks at medium-high speed until just combined, about 15 seconds. With mixer running, add half of the granulated sugar. Continue to beat, scraping down the sides of the bowl as necessary until yolks are pale yellow and mixture falls in a thick ribbon when beaters are lifted (about 8 minutes). Add vanilla and beat to combine, scraping down bowl once, about 30 seconds. If you have a second clean bowl for your mixer, just set the yolks aside and switch to your clean bowl. Wash and dry your beaters well. If you do not have a second mixer bowl, transfer the yolk mixture to a medium clean bowl and wash and dry your mixer bowl and beaters well. There can be no trace of yolks or fats left on the bowl or beaters to whip a successful meringue in the next step.
In the clean bowl with clean beaters, beat egg whites and cream of tartar at medium speed until foamy (about 30 seconds). With mixer running, add about 1 tsp of the remaining sugar. Continue beating until soft peaks form (about 40 seconds). Gradually add remaining sugar and beat until egg whites are glossy, supple and hold stiff peaks when the beaters are lifted (about 1 minute longer). Do not over beat. If whites look dry and granular, they are over beaten. While whites are beating, stir slightly cooled chocolate mixture into egg yolks. When whites are beaten, stir 1/4 of the beaten whites into the chocolate and yolk mixture with a rubber spatula to lighten it. Fold in the remaining whites gently until almost no streaks of white remain. Sprinkle the dry ingredients over the egg and chocolate mixture and fold in quickly but gently to incorporate smoothly.
Pour batter into prepared pan; using offset icing spatula and working quickly, smooth surface and spread batter into pan corners. Bake in preheated oven until the center of the cake springs back when touched lightly with your finger (about 8 - 10 minutes); rotate pan halfway through baking time. Cool cake in the pan on a wire rack for 5 minutes.
While cake is cooling, lay a clean (non-terry) kitchen towel over a clean and dry work surface, and sift 1 to 2 Tbs of cocoa powder over the towel. With your hands, rub cocoa powder into the towel. Run a paring knife around the edges of the pan to loosen the cake; invert cake onto towel and peel off parchment.
Immediately roll cake and towel together into a jelly roll shape, starting at a long side. Let cake cool, rolled, for 15 minutes, then unroll cake and towel. Remove Espresso-Marscapone Cream filling from the refrigerator while cake is cooling. Using an offset spatula, immediately spread the filling over the unrolled cake almost to the edges. Re-roll cake gently but snugly around the filling. Set a large sheet of parchment paper on an overturned rimmed baking sheet and set the roulade seam-side down on top of the pan. Trim both ends of cake on the diagonal, reserving cut pieces. Arrange cut ends next to the main roulade to form stumps on the log. Spread ganache over roulade with a small icing spatula, leaving ends of the log and stumps exposed. Use a fork to make wood-grain striations on the surface of the ganache before it has set. Refrigerate cake, uncovered, on baking sheet to slightly set icing (about 20 minutes.)
When ready to serve, carefully slide 2 wide metal spatulas under cake and transfer it to a serving platter. Sift yule log lightly with confectioners' sugar. Serve within 2 hours. The roulade is best served at room temperature.
Serves 8 - 10
Cook's Illustrated Notes: Make the ganache, then the filling, then the cake while the ganache is setting up. The cake can be baked, filled and rolled, but not iced, then wrapped in plastic wrap and refrigerated for up to 24 hours. If you make the roulade for use the next day, do not make the ganache until you are ready to finish assembling the cake.
Courtesy of Cook's Illustrated
Ingredients:
Dark Chocolate Ganache:
3/4 cup heavy cream
2 Tbs unsalted butter
6 oz high-quality semisweet or bittersweet chocolate, chopped
1 Tbs cognac (may use brandy, amaretto or any chosen liqueur)
Espresso-Marscapone Cream Filling:
1/2 cup heavy cream
2 tsp espresso powder (instant espresso)
6 Tbs confectioners' sugar (1-1/2 oz)
16 oz marscapone cheese (2 cups)
Roulade:
1/4 cup unbleached all-purpose flour (about 1-1/4 oz) plus more for dusting
6 oz high-quality semisweet or bittersweet chocolate, finely chopped
2 Tbs cold unsalted butter, cut into two pieces
2 Tbs cold water
1/4 cup high-quality Dutch-process cocoa (3/4 oz) sifted, plus more for dusting
1/8 tsp table salt
6 large eggs, separated and at room temperature
1/3 cup granulated sugar (2-1/3 oz)
1 tsp pure vanilla extract
1/8 tsp cream of tartar
Method
For Dark Chocolate Ganache: Bring cream and butter to simmer in a small saucepan over medium high heat. Place chocolate in the bowl of food processor fitted with steel blade. With the machine running, gradually add hot cream and cognac through feed tube; process until smooth and thick (about 3 minutes). Scrape down sides of bowl once or twice during processing. Transfer the ganache to a medium bowl and let it stand at room temperature for about 1 hour, until thickened and spreadable (about the consistency of soft icing.) If the ganache has not quite set by the time you need to use it, you can place it in the refrigerator for a few minutes to hasten the thickening.
For Espresso-Marscapone Cream: Bring cream to simmer in a small saucepan over high heat. Remove from the heat and stir in espresso powder and confectioners' sugar; cool slightly. With rubber spatula, beat marscapone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.
For Roulade: Adjust oven rack to upper-middle position and heat oven to 400°F. Spray an 18 x 12-inch rimmed baking sheet (professional half-sheet pan) with nonstick cooking spray. Cover the bottom of the pan with parchment paper trimmed to fit and spray parchment with nonstick cooking spray as well. Dust baking sheet with flour to coat all surfaces evenly, and tap out excess. Set pan aside.
Bring 2 inches of water to a low simmer in a small saucepan over medium heat. Combine chocolate, butter, and water in a small heatproof bowl and cover tightly with plastic wrap. Set bowl over simmering pan; reduce heat to medium-low and heat until butter is almost completely melted and chocolate pieces are glossy, have lost definition, and are fully melted around the edges of the bowl (about 15 minutes). Do not stir or let water in the saucepan come to a boil. Remove bowl from the heat, unwrap, and stir until smooth and glossy. While chocolate is melting, sift together cocoa, flour and salt into a small bowl and set aside.
In the bowl of a standing mixer, beat egg yolks at medium-high speed until just combined, about 15 seconds. With mixer running, add half of the granulated sugar. Continue to beat, scraping down the sides of the bowl as necessary until yolks are pale yellow and mixture falls in a thick ribbon when beaters are lifted (about 8 minutes). Add vanilla and beat to combine, scraping down bowl once, about 30 seconds. If you have a second clean bowl for your mixer, just set the yolks aside and switch to your clean bowl. Wash and dry your beaters well. If you do not have a second mixer bowl, transfer the yolk mixture to a medium clean bowl and wash and dry your mixer bowl and beaters well. There can be no trace of yolks or fats left on the bowl or beaters to whip a successful meringue in the next step.
In the clean bowl with clean beaters, beat egg whites and cream of tartar at medium speed until foamy (about 30 seconds). With mixer running, add about 1 tsp of the remaining sugar. Continue beating until soft peaks form (about 40 seconds). Gradually add remaining sugar and beat until egg whites are glossy, supple and hold stiff peaks when the beaters are lifted (about 1 minute longer). Do not over beat. If whites look dry and granular, they are over beaten. While whites are beating, stir slightly cooled chocolate mixture into egg yolks. When whites are beaten, stir 1/4 of the beaten whites into the chocolate and yolk mixture with a rubber spatula to lighten it. Fold in the remaining whites gently until almost no streaks of white remain. Sprinkle the dry ingredients over the egg and chocolate mixture and fold in quickly but gently to incorporate smoothly.
Pour batter into prepared pan; using offset icing spatula and working quickly, smooth surface and spread batter into pan corners. Bake in preheated oven until the center of the cake springs back when touched lightly with your finger (about 8 - 10 minutes); rotate pan halfway through baking time. Cool cake in the pan on a wire rack for 5 minutes.
While cake is cooling, lay a clean (non-terry) kitchen towel over a clean and dry work surface, and sift 1 to 2 Tbs of cocoa powder over the towel. With your hands, rub cocoa powder into the towel. Run a paring knife around the edges of the pan to loosen the cake; invert cake onto towel and peel off parchment.
Immediately roll cake and towel together into a jelly roll shape, starting at a long side. Let cake cool, rolled, for 15 minutes, then unroll cake and towel. Remove Espresso-Marscapone Cream filling from the refrigerator while cake is cooling. Using an offset spatula, immediately spread the filling over the unrolled cake almost to the edges. Re-roll cake gently but snugly around the filling. Set a large sheet of parchment paper on an overturned rimmed baking sheet and set the roulade seam-side down on top of the pan. Trim both ends of cake on the diagonal, reserving cut pieces. Arrange cut ends next to the main roulade to form stumps on the log. Spread ganache over roulade with a small icing spatula, leaving ends of the log and stumps exposed. Use a fork to make wood-grain striations on the surface of the ganache before it has set. Refrigerate cake, uncovered, on baking sheet to slightly set icing (about 20 minutes.)
When ready to serve, carefully slide 2 wide metal spatulas under cake and transfer it to a serving platter. Sift yule log lightly with confectioners' sugar. Serve within 2 hours. The roulade is best served at room temperature.
Serves 8 - 10
Cook's Illustrated Notes: Make the ganache, then the filling, then the cake while the ganache is setting up. The cake can be baked, filled and rolled, but not iced, then wrapped in plastic wrap and refrigerated for up to 24 hours. If you make the roulade for use the next day, do not make the ganache until you are ready to finish assembling the cake.
Yorkshire Pudding
Yorkshire Pudding
Prepare the batter ahead of time (it can rest several hours), but cook these after the roast comes out of the oven, while it rests.Ingredients
6 large eggs
1.5 cup milk (equal quantity of milk to your measured eggs)
1.5 cup flour (equal quantity of all purpose/plain flour to measured eggs)
Large pinch of salt
3 tbsp beef dripping or vegetable oil (or drippings from other roast meat)
Method
Heat the oven to the highest temperature possible, however, do not exceed 450°F or the fat may burn.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. Gradually sift the flour into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
Place 1/2 tsp dripping or vegetable oil into your a 12-hole muffin tin and heat in the oven until the fat is smoking.
Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes.
Repeat the last step again until all the batter is used up.
Yorkshire Puddings do not reheat well, becoming brittle and dry.
Roast Beef with Optional Horseradish Sauce
Ingredients
One 4- to 6-pound beef eye round roast
Salt/Pepper
Method
Let meat stand at cool room temperature about 45 minutes before roasting. Preheat oven to 450°F.
Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary—it will be anywhere from 10 to 20 minutes per pound—depending on size of roast. (120°F for rare, 140 for medium-rare. Internal temperature of meat will rise about 5°F as roast stands.)
Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.
Horseradish Sauce (optional)
Ingredients:
1 cup sour cream
1/4 cup grated peeled fresh horseradish, or prepared horseradish
1 tablespoon fresh lemon juice
Method:
Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce
One 4- to 6-pound beef eye round roast
Salt/Pepper
Method
Let meat stand at cool room temperature about 45 minutes before roasting. Preheat oven to 450°F.
Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary—it will be anywhere from 10 to 20 minutes per pound—depending on size of roast. (120°F for rare, 140 for medium-rare. Internal temperature of meat will rise about 5°F as roast stands.)
Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.
Horseradish Sauce (optional)
Ingredients:
1 cup sour cream
1/4 cup grated peeled fresh horseradish, or prepared horseradish
1 tablespoon fresh lemon juice
Method:
Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce
Root Vegetable Gratin
From Smitten Kitchen - visit the page for lovely photos and comments from people who tried the recipe
Ingredients
Olive oil
1 large onion, sliced (1 1/2 cups)
2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed
3 cloves garlic, minced (1 tablespoon)
1 pound sweet potatoes, peeled and sliced 1/4-inch thick
1 pound celery root, peeled and sliced 1/4-inch thick
1 pound Yukon gold potatoes, peeled and sliced 1/4-inch thick
1 cup heavy cream
2 cups chicken or vegetable stock
2 cups grated gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh breadcrumbs or panko
2 to 3 tablespoons melted butter
Method
Heat your oven to 350°F. Butter a 13×9-inch deep baking dish.
Heat 2 tablespoons olive oil in a large deep (ideally 12-inch) saute pan over medium heat and add the onions and fennel. Cooking, tossing occasionally, until lightly browned and tender, about 10 minutes. Add the garlic and cook for one minute more.
Meanwhile, in the largest bowl you own, combine the onion mixture with remaining vegetables, cream, stock, cheese, thyme, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Pour mixture into prepared dish and spread until even. Mix breadcrumbs and butter until evenly coated and distribute evenly over top of dish.
Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes at room temperature and serve hot.
Make Ahead
To make this ahead of time, assemble and bake 1 to 3 days ahead and store in fridge. Let set on the counter for an hour before going in the oven, bake as described above.
Ingredients
Olive oil
1 large onion, sliced (1 1/2 cups)
2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed
3 cloves garlic, minced (1 tablespoon)
1 pound sweet potatoes, peeled and sliced 1/4-inch thick
1 pound celery root, peeled and sliced 1/4-inch thick
1 pound Yukon gold potatoes, peeled and sliced 1/4-inch thick
1 cup heavy cream
2 cups chicken or vegetable stock
2 cups grated gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh breadcrumbs or panko
2 to 3 tablespoons melted butter
Method
Heat your oven to 350°F. Butter a 13×9-inch deep baking dish.
Heat 2 tablespoons olive oil in a large deep (ideally 12-inch) saute pan over medium heat and add the onions and fennel. Cooking, tossing occasionally, until lightly browned and tender, about 10 minutes. Add the garlic and cook for one minute more.
Meanwhile, in the largest bowl you own, combine the onion mixture with remaining vegetables, cream, stock, cheese, thyme, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Pour mixture into prepared dish and spread until even. Mix breadcrumbs and butter until evenly coated and distribute evenly over top of dish.
Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes at room temperature and serve hot.
Make Ahead
To make this ahead of time, assemble and bake 1 to 3 days ahead and store in fridge. Let set on the counter for an hour before going in the oven, bake as described above.
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