Thursday, May 19, 2011

Bouchons au Thon (Tuna)

In the early stages of this cookbook blog, my bedtime reading was Molly Wizenberg's memoir A Homemade Life: Stories and Recipes from My Kitchen Table. In this delightful collection of stories, she reminiscences on her mother and father, her internet correspondence that bloomed into marriage, and her time spent abroad, studying in France. I adore the way she personifies inanimate objects in the kitchen, from a jar to her mother's desserts. (It's a habit I amuse myself with too!)

These bouchons come from one of the chapters about her time in France, courtesy of her host mother. It's a simple one to execute (a quality I appreciate). It is like a softer, cheesier salmon patty.

The recipe can also be found on Molly Wizenberg's blog here:
Orangette - On heresy and bouchons au thon

Crème fraîche is called for in these orange snacks. While just two ingredients, it takes at least 8 hours to thicken, so be sure to plan ahead.



Crème Fraîche

1 cup whipping cream
2 tablespoons buttermilk

Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

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