So, these little buchons au thon. Something my wife usually makes for me because I love them so damn much. They’re from Molly Wizenberg’s A Homemade Life.
They are super duper easy, and taste both sublime and sleazy. I bought her a extra big muffin pan so when she makes them the next time she can make more. They are great with a simple salad for lunch or dinner, or I bet they’d be fantastic on a toasted english muffin for breakfast.
Here’s how to do them:
11 ounces canned (water-packed) chunk-light or solid albacore tuna, drained
2 cups finely grated or shredded Gruyere cheese
2/3 cup creme fraiche
5 tablespoons tomato paste
5 large eggs, lightly beaten
1/2 cup finely chopped yellow onion
3 tbs chopped parsley
1/2 teaspoon salt
Preheat the oven to 325 degrees. Lightly grease 14 wells of a extra big-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, creme fraiche, 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 muffin wells. Use water to fill any empty wells halfway full to prevent those wells from scorching. Bake for 20 to 25 minutes or until the tops and edges of the bouchons are set.
Carefully pour the water out of the muffin wells, then dislodge the bouchons by running a rounded knife around the inside edges of their wells. Let them sit for 2 to 3 minutes, then carefully extract them and transfer to individual plates (2 for each portion).
They will collapse a bit as they cool. Serve warm or at room temperature.
Seriously, damn good eats.
The corn was broiled in the Grillevator with the husks on for half an hour. The husks caught on fire and the corn kernels seared and charred nicely. While that was cooking, I melted 3 tbs of butter in a little dish and added a minced clove of garlic, juice and zest of one lime, salt, pepper, and cayenne and let that mix and meld together. For the last few minutes of cooking, I took the corn out, tore off the burned husks, rinsed the ears quickly under cold water and rubbed off any silk or charred husk, then slathered them in the butter mixture and put them back in for four or five minutes.
Holy crap for crap, batman! Tasted just like summer.
Roasted potatoes are small yellow or reds, chopped into one inch squares, slathered in olive oil, salted and peppered, and baked high and hot at 425 for 45 mins. Shook up and flipped a few times as they go.
It were good.