The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

TOMATO GRATIN STEW

TOMATO GRATIN STEW

The Kitchen Scholar
Vegetables

SOURCE: MARION CUNNINGHAM. LOST RECIPES: MEALS TO SHARE WITH FRIENDS AND FAMILY.

Casserole qualities of baked tomatoes heavily depend on the juiciness and ripeness of the produce. Sometimes, the gratin can slip under the cook’s nose and turn watery due to tomatoes constantly discharging their juices from the oven heat. Other times, the tomatoes keep intact and firm to the bite, while the bread crumb topping sops and thickens the bubbling cream into a sauce. Practice and play with the variables behind this delicious dish to arrive at a personal favorite.

Casserole qualities of baked tomatoes heavily depend on the juiciness and ripeness of the produce. Sometimes, the gratin can slip under the cook’s nose and turn watery due to tomatoes constantly discharging their juices from the oven heat. Other times, the tomatoes keep intact and firm to the bite, while the bread crumb topping sops and thickens the bubbling cream into a sauce. Practice and play with the variables behind this delicious dish to arrive at a personal favorite.

Ingredients

4 tablespoons/60 grams unsalted butter

4 pounds/1.8 kg tomatoes, cored, peeled, seeded, and sliced at a thickness of 1/2 inch/1.27 cm

Sea salt OR kosher salt to taste

Freshly ground black pepper to taste

1 1/2 cups/360 mL heavy cream

1/2 teaspoon/2 grams minced garlic

2 cups/240 grams white bread crumbs, preferably fresh and homemade

1 to 1 1/2 teaspoons/0.9 to 1.4 grams dried thyme OR 2 teaspoons/1.6 grams chopped thyme, preferably picked fresh on the same day for best results

Specific Equipment

Oval 10-cup/2.4 L baking dish

Skillet

Serves 6

Instructions

1. Preheat oven to 375°F/190°C.

2. Grease the bottom and sides of the baking dish with 1 tablespoon/15 grams butter.

3. Arrange a layer of tomato slices at the bottom of the baking dish. Season the tomatoes lightly with salt and pepper and dot with some of the 2 tablespoons/30 grams butter.

4. Continue layering with tomatoes, sprinkling with salt and pepper, and dotting with butter ending with a layer of tomatoes.

5. Press down the top layer of tomatoes firmly. Season lightly with salt and pepper and dot with the remainder of the 2 tablespoon/30 grams butter. Pour over the cream until it fills up the baking dish along the sides at the top.

6. Melt 1 tablespoon/15 grams butter in a skillet over medium heat. Toss in the bread crumbs to coat them evenly with the butter. Stir in the thyme, Remove the skillet from heat sprinkle the bread crumbs over the tomatoes. Season the bread crumb topping lightly with salt and pepper.

7. Bake for 45 minutes to 1 hour or until the top has nicely browned and the cream has bubbled.

QUINCE PANCAKES

QUINCE PANCAKES
MACADAMIA AND WHITE CHOCOLATE CHUNK COOKIES

MACADAMIA AND WHITE CHOCOLATE CHUNK COOKIES