Cookbook Club – Bouchon; Around My French Table

Fiona and Anthony hosted a bonus event this month, featuring French food and friends! We were excited to try some food from Bouchon, but because Thomas Keller’s cooking can be daunting, we also had the option of making something from Dorie Greenspan’s more accessible Around My French Table cookbook. Take a mini trip to France by traveling to my Cookbook Club site. For now – my dish!

I went ocean fishing in Mexico (it was awesome!) and came back with more fish than I could possibly consume fresh. Luckily for me, my friend Nelson had the equipment and know-how for home-canning, and I went home with a flat of jars of the best canned tuna you’ll ever eat. So when I saw the Tuna Rillettes recipe called for cans of tuna, it was a no-brainer.

I blended tuna, shallot, curry powder, allspice, heavy cream, salt, and pepper in a food processor.

I added a squeeze of lemon juice and chilled for a couple hours. That’s it! Easiest Cookbook Club dish I’ve made yet. Dorie Greenspan notes that letting the tuna rillettes sit allows the flavors to blend and the spices to come to the fore. She’s not kidding – it was shocking how much more depth this dish had when I tasted it after a couple hours. Looks like a bowl of cat food, but tastes delicious!

I served the tuna rillettes with chips. The recipe says you can also use crackers or apples. I’ve actually already made it again for another party, and people loved it both times. Though I do think it’s partly due to the fact that it was made with the best home-canned tuna ever 😉