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Odd Little Bits and Pieces
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In May
by Paul Laurence Dunbar
Oh to have you in May,
To talk with you under the trees,
Dreaming throughout the day,
Drinking the wine-like breeze,
Oh it were sweet to think
That May should be ours again,
Hoping it not, I shrink,
Out of the sight of men.
May brings the flowers to bloom,
It brings the green leaves to the tree,
And the fatally sweet perfume,
Of what you once were to me.
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The cat’s song
By Marge Piercy
Mine, says the cat, putting out his paw of darkness.
My lover, my friend, my slave, my toy, says
the cat making on your chest his gesture of drawing
milk from his mother’s forgotten breasts.
Let us walk in the woods, says the cat.
I’ll teach you to read the tabloid of scents,
to fade into shadow, wait like a trap, to hunt.
Now I lay this plump warm mouse on your mat.
You feed me, I try to feed you, we are friends,
says the cat, although I am more equal than you.
Can you leap twenty times the height of your body?
Can you run up and down trees? Jump between roofs?
Let us rub our bodies together and talk of touch.
My emotions are pure as salt crystals and as hard.
My lusts glow like my eyes. I sing to you in the mornings
walking round and round your bed and into your face.
Come I will teach you to dance as naturally
as falling asleep and waking and stretching long, long.
I speak greed with my paws and fear with my whiskers.
Envy lashes my tail. Love speaks me entire, a word
of fur. I will teach you to be still as an egg
and to slip like the ghost of wind through the grass.
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The Blue-Green Stream
Wang Wei
Translated by Florence Ayscough and Amy Lowell
Every time I have started for the Yellow Flower River,
I have gone down the Blue-Green Stream,
Following the hills, making ten thousand turnings,
We go along rapidly, but advance scarcely one hundred li.
We are in the midst of a noise of water,
Of the confused and mingled sounds of water broken by stones,
And in the deep darkness of pine trees.
Rocked, rocked,
Moving on and on,
We float past water-chestnuts
Into a still clearness reflecting reeds and rushes.
My heart is clean and white as silk; it has already achieved Peace;
It is smooth as the placid river.
I love to stay here, curled up on the rocks,
Dropping my fish-line forever.
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In Praise of the Classics
By Noah Eli Gordon
Know how you always buy that single can of lentil soup
for every ten cans of split pea, the kind you actually like
and would be content eating daily save for the lingering misgivings
induced by some antiquated article you’d read decades ago
about the dangers of a diet lacking in variety
And you know how you figure one day you’ll acclimate enough
to its earthen flavor to enjoy it rather than scarfing it down
in a kind of motion nearly mud sad enough to flatten the spoon
And know how the labels look similar on those
lentil and split pea cans, how you stack them on the top shelf
of a corner cabinet, so that when reaching for one you register
without looking only the heft of it in your palm
And know how today you so anticipated that warm bowl
of split pea soup that you wielded the can opener
like a piece of medieval weaponry piercing through armored flesh
And know how your anticipation was instantly deflated
when you saw in the nearly mangled can that swampy mass of lentils
And know what stopped you from tossing in the rubbish the entire mess
was that sudden resignation to what’s right in front of you
Eat the lentils. Read the classics. Run through the Parthenon.
Some commitments give you all the right sustenance in all the wrong flavors
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Cajun Pepper Shrimp with Creamed Corn Orzo
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4-6
Ingredients
4 tablespoons salted butter
4 ears corn kernels, removed from the cob
3 tablespoons fresh thyme leaves
kosher salt and black pepper
1 cup dry orzo pasta
1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
1/2 cup canned coconut cream or heavy cream
1/2 cup grated parmesan or Asiago cheese
1-pound large shrimp, peeled and deveined, tail on or off (about 24 shrimp)
1 tablespoon Cajun seasoning
1 uncooked Andouille sausage links, meat removed from casings
2 bell peppers, sliced
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or grated
juice from 1 lemon
1/4 cup fresh basil roughly chopped
Instructions
1. To make the orzo. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter, the corn, 2 tablespoons thyme, and a pinch each of salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the orzo and cook until toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the 2 cups water and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the milk and parmesan, cook another few minutes until warmed through.
2. Meanwhile, make the shrimp. In a medium bowl, toss together the shrimp, Cajun seasoning, and a large pinch of pepper.
3. Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove the sausage and peppers from the skillet to a plate.
4. Return the skillet to high heat and add the olive oil. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add 2 tablespoons butter, the garlic, and 1 tablespoon thyme, toss to coat and cook until the garlic is fragrant and caramelized, about 1-2 minutes. Remove from the heat and stir in the basil, lemon juice, and reserved sausage and peppers.
5. To serve, spoon the orzo onto plates, top with shrimp and peppers. Enjoy!
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Happiness
By Raymond Carver
So early it's still almost dark out.
I'm near the window with coffee,
and the usual early morning stuff
that passes for thought.
When I see the boy and his friend
walking up the road
to deliver the newspaper.
They wear caps and sweaters,
and one boy has a bag over his shoulder.
They are so happy
they aren't saying anything, these boys.
I think if they could, they would take
each other's arm.
It's early in the morning,
and they are doing this thing together.
They come on, slowly.
The sky is taking on light,
though the moon still hangs pale over the water.
Such beauty that for a minute
death and ambition, even love,
doesn't enter into this.
Happiness. It comes on
unexpectedly. And goes beyond, really,
any early morning talk about it.
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from “A Season in Hell [Delirium I]”
Arthur Rimbaud
Translated from the French by James Sibley Watson
“I was witness of all the adornments with which he surrounded himself in spirit; garments, cloths, furniture; I lent him weapons, a different face. I saw all that touched him, just as he would have liked to create it for himself. When his spirit seemed to me apathetic, I followed him far in strange and complicated actions, good or bad; I was certain never to enter his world. Beside his dear, sleeping body, what hours I have watched at night, seeking to learn why he was so anxious to escape from reality. Never was there a man with such a vow as that. I recognized,—without being afraid for him,—that he might be a serious danger to society.—Perhaps he possesses secrets that will change life. No, I replied to myself, he is only looking for them. Finally his kindness is enchanted, and I am its prisoner. No other soul would have the strength,—the strength of despair!—to endure it, to be loved and protected by him. Besides, I would not picture him to myself with another soul: one sees his Angel, never another’s Angel,—I believe. I used to exist in his soul as in a palace, which they have made empty in order not to see so mean a person as yourself: that was all. Alas! I was very dependent on him. But what did he want of my colourless and facile being? He would not improve me, unless he were to make me die. Sadly mortified, I sometimes would say to him:
“‘I understand you.’ He would shrug his shoulders.
“Thus, with my vexation renewing itself daily, finding myself more and more altered in my own eyes—as in all eyes which might have cared to look at me, had I not been condemned everlastingly to the oblivion of all men!—I grew hungrier and hungrier for his kindness. With kisses and friendly embraces, it was indeed a heaven, a gloomy heaven, which I entered, and where I should have wished to be left, poor, deaf, dumb, blind. Already I had the habit of it. I used to see us as good children, free to walk in the Paradise of sadness. We were in harmony with one another. Much affected, we would work together. But after a poignant caress, he would say: ‘How funny it will seem to you when I am no longer here, through whom you have passed. When you no longer have my arms under your neck, nor my heart to fall asleep on, nor this mouth upon your eyes. For I shall have to go away, very far, some day. Besides, I must help others; it is my duty. Although this may not be especially appetizing to you . . . dear friend.’ All at once I foresaw myself, with him gone, the prey of dizziness, plunged into the most frightful shadow: death. I used to make him promise that he would not abandon me. He gave it twenty times, that lover’s promise. It was as frivolous as my saying to him:
“‘I understand you.’
extrait de «Une Saison en Enfer [Délires I]»
«Je voyais tout le décor dont, en esprit, il s’entourait; vêtements, draps, meubles: je lui prêtais des armes, une autre figure. Je voyais tout ce qui le touchait, comme il aurait voulu le créer pour lui. Quand il me semblait avoir l’esprit inerte, je le suivais, moi, dans des actions étranges et compliquées, loin, bonnes ou mauvaises: j’étais sûre de ne jamais entrer dans son monde. À côté de son cher corps endormi, que d’heures des nuits j’ai veillé, cherchant pourquoi il voulait tant s’évader de la réalité. Jamais homme n’eût pareil vœu. Je reconnaissais,—sans craindre pour lui,—qu’il pouvait être un sérieux danger dans la société.—Il a peut-être des secrets pour changer la vie? Non, il ne fait qu’en chercher, me répliquais-je. Enfin sa charité est ensorcelée, et j’en suis la prisonnière. Aucune autre âme n’aurait assez de force,—force de désespoir!—pour la supporter,—pour être protégée et aimée par lui. D’ailleurs, je ne me le figurais pas avec une autre âme: on voit son Ange, jamais l’Ange d’un autre,—je crois. J’étais dans son âme comme dans un palais qu’on a vidé pour ne pas voir une personne si peu noble que vous: voilà tout. Hélas! je dépendais bien de lui. Mais que voulait-il avec mon existence terne et lâche? Il ne me rendait pas meilleure, s’il ne me faisait pas mourir! Tristement dépitée, je lui dis quelquefois: «Je te comprends.» Il haussait les épaules.
«Ainsi, mon chagrin se renouvelant sans cesse, et me trouvant plus égarée à mes yeux,—comme à tous les yeux qui auraient voulu me fixer, si je n’eusse été condamnée pour jamais à l’oubli de tous!—j’avais de plus en plus faim de sa bonté. Avec ses baisers et ses étreintes amies, c’était bien un ciel, un sombre ciel, où j’entrais, et où j’aurais voulu être laissée, pauvre, sourde, muette, aveugle. Déjà j’en prenais l’habitude. Je nous voyais comme deux bons enfants, libres de se promener dans le Paradis de tristesse. Nous nous accordions. Bien émus, nous travaillions ensemble. Mais, après une pénétrante caresse, il disait: «Comme ça te paraîtra drôle, quand je n’y serai plus, ce par quoi tu as passé. Quand tu n’auras plus mes bras sous ton cou, ni mon cœur pour t’y reposer, ni cette bouche sur tes yeux. Parce qu’il faudra que je m’en aille, très-loin, un jour. Puis il faut que j’en aide d’autres: c’est mon devoir. Quoique ce ne soit guère ragoûtant . . . , chère âme . . .» Tout de suite je me pressentais, lui parti, en proie au vertige, précipitée dans l’ombre la plus affreuse: la mort. Je lui faisais promettre qu’il ne me lâcherait pas. Il l’a faite vingt fois, cette promesse d’amant. C’était aussi frivole que moi lui disant: «Je te comprends.»
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Au Vieux Jardin
Au Vieux Jardin
BY RICHARD ALDINGTON
I have sat here happy in the gardens,
Watching the still pool and the reeds
And the dark clouds
Which the wind of the upper air
Tore like the green leafy boughs
Of the divers-hued trees of late summer;
But though I greatly delight
In these and the water-lilies,
That which sets me nighest to weeping
Is the rose and white color of the smooth flag-stones,
And the pale yellow grasses
Among them.
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Easy Chicken Enchilada Casserole
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 6
Ingredients
1 lb chicken breasts boneless and skinless (about 2 large chicken breasts)
14 oz Enchilada sauce
6 medium corn tortillas
3 cups Monterey Jack cheese shredded
Instructions
Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
Serve warm.
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Copycat Burger King Zesty Sauce for Onion Rings
Prep: 5 mins Chill time: 30 mins Total: 35 mins Servings: 4
Ingredients
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons prepared horseradish
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon cayenne pepper
1/4 teaspoon salt
Instructions
Place mayonnaise, ketchup, prepared horseradish, sugar, lemon juice, mustard, vinegar, cayenne pepper and salt in a bowl. Stir together until combined.
Cover and store in the refrigerator for at least 30 minutes for flavors to come together.
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Cheddar Cheesecake with Apple Butter Caramel
Total: 11 hr (includes chilling time) Active: 45 min Yield: 8 to 10 servings
Ingredients
Crust:
8 ounces butter crackers, such as Ritz (about 70 crackers or 2 sleeves)
1/2 cup granulated sugar
4 ounces sharp cheddar cheese, grated (about 1 cup)
8 tablespoons unsalted butter, melted
Cheesecake:
2 (8-ounce) packages cream cheese, at room temperature
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
2 cups granulated sugar
1 cup sour cream
2 tablespoons vanilla extract
4 large eggs, at room temperature
Apple Butter Caramel:
2/3 cup heavy cream
1/3 cup store-bought apple butter
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup light brown sugar
Directions
Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.
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Angel Hair Shrimp Bake
Total Time Prep: 25 min. Bake: 25 min. Makes 8 servings
Ingredients
1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 large eggs
1 cup half-and-half cream
1 cup plain yogurt
Chopped fresh parsley, optional
Directions
In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.
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Hungarian Cabbage With Noodles (Káposztás Tészta)
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 6 servings
Ingredients
1 large head cabbage, cored and shredded
1 large onion, chopped
8 ounces butter
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound medium egg noodles, cooked
Steps to Make It
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary, to serve piping hot.
Recipe Variations
Add 1 cup sliced button, cremini, or other mushrooms to the skillet with the cabbage and onion and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled, or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham, combining well, and rewarm to serve hot.
How to Store Hungarian Cabbage With Noodles
While best eaten the same day it's made, leftovers can be stored in an airtight container, in the fridge, for up to two days.
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Maakouda Batata- Moroccan Potato Cakes
Prep: 30 mins Cook: 20 mins Chilling Time: 2 hrs Total: 2 hrs 50 mins Servings: 5 to 6 servings Yield: 15 potato cakes
Ingredients
2 pounds medium potatoes, peeled
1 teaspoons salt, more for the pot
2 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, pressed
1 1/2 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
1 teaspoon turmeric
1/4 cup coarsely chopped cilantro
2 large eggs, beaten
Olive oil, for frying
Steps to Make It
Ahead of Time
Place the potatoes in a large pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through.
Drain the potatoes and plunge them into ice water to stop the cooking. Drain again, and allow to cool a bit. Chill the potatoes, covered, in the refrigerator for several hours or overnight.
Make the Potato Cakes
Melt the butter over medium-low heat in a small skillet. Add the onion and sauté gently over medium-low heat for 7 to 10 minutes, or until translucent.
Add the garlic and sauté a minute more, stirring constantly. Remove from the heat.
Grate the chilled potatoes into a mixing bowl. Gently fold in the onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir in enough of the eggs to bind the potatoes but not so much that there is excess egg in the bottom of the bowl.
Shape the potato mixture into cakes about 3 inches in diameter. Wet hands will make the mixture easier to handle.
Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about about 8 minutes per side, or until deep golden-brown and crisp. Serve the maakouda warm.
Recipe Variation
Alternatively, press all of the potato mixture into hot oil in a large skillet, and cook as a single large maakouda. To turn, gently loosen the maakouda all around with a spatula. Place a large plate over the frying pan, and turn both the plate and frying pan upside down. Add a little more oil to the frying pan and carefully slide the potato cake back into the pan to cook the bottom half.
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Creamy Forest Pasta With Mushrooms
Servings: 4 to 5 Total time: 20 mins
Ingredients
Fine salt
1 pound fresh tagliatelle, or fresh or dried linguine or fettuccine
1 tablespoon olive oil
1 tablespoon unsalted butter
12 ounces mixed wild mushrooms, sliced
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary, plus more for serving
1/3 cup dry white wine, such as sauvignon blanc
8 ounces crème fraîche (see Substitutions, below)
Freshly ground black pepper
1/4 cup roasted or unroasted hazelnuts, coarsely chopped (about 2 1/2 ounces), for serving
Steps
1. Bring a large pot of lightly salted water to boil. Add the fresh tagliatelle and cook, stirring occasionally, according to package directions, 3 to 5 minutes (this will take longer if using dried pasta). Drain, reserving about a 1/2 cup of the pasta water, and return the cooked pasta to the pot.
2. Meanwhile, in a large, heavy-bottomed skillet over high heat, heat the oil and butter until the butter melts. Add the mushrooms and fry, stirring occasionally, until they dry out and turn a bit golden, about 5 minutes, adjusting the heat as needed.
3. Add the garlic and rosemary and cook until fragrant, about 30 seconds. Pour in the white wine, reduce the heat to medium, and cook until slightly reduced, about 1 minute. Fold in the crème fraîche until it melts and makes a smooth sauce. Taste, and lightly season with salt and pepper.
4. Pour the mushroom sauce and a couple of tablespoons of the pasta water over the cooked tagliatelle and stir well to combine, adding more pasta water as needed.
5. Portion the pasta into bowls and top with the chopped hazelnuts and more rosemary.
Substitution suggestions + other tips and ideas:
If, for any reason, you don’t want to use mushrooms >> you could use the same amount (by weight) of sliced leeks, cubed and roasted or steamed squash or chopped spinach. Cooking times may vary.
No crème fraîche? >> Use an equal amount of mascarpone or, in a pinch, Greek yogurt. The sauce will be thinner if made with yogurt.
Instead of hazelnuts >> consider walnuts or pumpkin seeds.
No rosemary? >> Thyme, oregano or parsley would work.
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French Onion Mac & Cheese
Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 25 mins
Ingredients
5 tbsp. butter, divided, plus more room temperature for brushing
2 large yellow onions, thinly sliced
Kosher salt
8 oz. cavatappi or other short curly pasta
2 tbsp. all-purpose flour
2 1/2 c. whole milk
1 c. grated fontina cheese
2 1/2 c. grated Gruyère
1 c. shredded sharp white cheddar
1 tsp. Dijon mustard
Pinch of cayenne pepper
1 tsp. fresh thyme leaves, plus more for garnish
Directions
Preheat oven to 350°. Brush 4 to 6 ramekins (depending on size) or small ovenproof baking dishes with butter. Alternatively, brush one large baking dish with butter.
In a large skillet, melt 3 tablespoons of the butter over medium. Add the onions and a pinch of salt and cook, stirring occasionally, until they are golden, about 30 minutes.
Cook pasta in a large pot of boiling salted water, following package directions until al dente. Drain pasta.
In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high. Add flour and cook, stirring, 1 minute. While whisking, slowly pour in milk until combined. Bring to a boil and reduce heat to medium. Simmer, stirring, until sauce is thickened, about 6 minutes. Stir in fontina, 1 cup of the gruyere, and cheddar until cheese is melted. Remove from the heat. Stir in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.
Divide mixture among ramekins and top each ramekin with the remaining gruyère. Bake until sauce is bubbly around the edges, about 20 minutes.
Switch oven to broil and broil until cheese is golden, about 2 minutes. Garnish with more thyme before serving.
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