Tuesday, June 9, 2009
Orangette's Bouchons au Thon~
I am on the verge of ordering this book~
A Homemade Life~
Everything I have read about it appeals to me.In one review..I read about her Bouchons au Thon this morning..
We went out for lunch ..I knew we would want something light..and planned on these..
W/ a salad I knew they would be plenty for us..
And they were.
I made them in my vintage tin Jello molds..Next time they will be in my pyramid silicone molds unless I find some bouchons shaped ones soon:)
I will be making these again and again.
I like them room temp.
They are mignons and délicieux~
If all the recipes in her book reflect this simple very flavorful "Bouchon"..It is well worth it..And I have read the prose is heartwarming.Just what I LOVE~
The name Bouchons au Thon, which literally means “tuna corks,” is a reflection of the dish’s appearance. “Canned tuna isn’t usually something I go crazy for, but these bouchons were special,” writes Wizenberg. “With a texture somewhere between that of a quiche filling and a freshly made country pâté, they tamed the flat pungency of canned fish with the sweetness of tomato and the rich butterfat of crème fraîche.”
* 6 ounces canned (water-packed) chunk-light or solid albacore tuna, drained
* 1 cup lightly packed finely shredded Gruyère
* 1/3 cup crème fraîche
* 3 tablespoons tomato paste
* 3 large eggs, lightly beaten
* 1/4 cup finely chopped yellow onion
* 2 tablespoons finely chopped Italian parsley
* 1/4 teaspoon salt
Preheat the oven to 325 degrees. Lightly grease 8 wells of a standard-size muffin tin with nonstick cooking oil spray.
Place the tuna in a medium mixing bowl; use a fork to break up pieces any larger than a dime. Add the cheese, crème fraîche, tomato paste, eggs, onion, parsley, and salt, stirring to thoroughly combine. The mixture will be a soft orange-pink color.
Divide the mixture evenly among the 8 muffin wells. Bake for 20 to 25 minutes, or until the tops and edges of the bouchons are set.
Transfer the tin to a rack, and let cool for 5 minutes. Carefully run a small, thin knife around the edge of each bouchon to make sure it isn’t stuck, then carefully remove them from the tin. They will collapse a bit as they cool. Serve warm or at room temperature.
Makes 8 bouchons, enough for 4 light eaters.
My Notes..I made 5.. baked them longer and we had just enough for the 2 of us.