Julia Child Tuna Recipe blog image

Julia Child’s Thon A La Provencale

Another Friday, another opportunity to cook something new this weekend. I got Julia Child’s Mastering The Art of French Cooking for Christmas and this weekend’s recipe to try is Thon A La Provencale which is tuna or swordfish with wine, tomatoes, and herbs.

But let’s recap in case you’re new.

I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.

You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.

The Recipe:

3Lbs. fresh tuna or swordfish cut into 3/4 inch steaks
9×14 pyrex baking dish about 2.5 inches deep
1 tsp salt
2 Tb lemon juice
6Tb olive oil, more if needed
A skillet
1 cup minced yellow onions
3Lbs. fresh, ripe and red tomatoes, peeled, seeded, juiced and chopped.
2 cloves mashed garlic
1/2tsp oregano
1/4tsp thyme
1/4 tsp salt
1/8 tsp pepper
1 cup dry white wine or 2/3 cup dry white vermouth
1 to 2 Tb tomato paste for added flavor and color
1Tb meat glaze (optional)
1Tb softened butter
2 to 3 Tb chopped parsley

  1. Remove skin of the dish and cut steak into serving pieces. Blend salt and lemon juice in baking dish, then beat in the oil and pepper. Arrange the fish in the dish and baste with marinade. Cover with wax paper and marinate for 1.5 – 2 hours, turning and basting the fish with marinade several times. Drain the fish and dry it thoroughly on paper towels. Discard marinade.
  2. Saute the fish rapidly in very hot olive oil for a minute or two on each side to brown lightly. Rearrange the fish in the baking dish.
  3. Preheat oven to 350 degrees.
  4. Cook the onions slowly in the skillet for 5 minutes or until tender but not browned. Stir in the tomato pulp, garlic, seasonings, and spread the tomato mixture over the fish.
  5. Place a cover or aluminum foil over the baking dish and bring to a simmer on top of the stove. Then set in lower third of preheated oven and bake for 15 minutes. Pour in the wine and bake for 30 minutes more, turning oven down to 325 as soon as fish is simmering.
  6. Remove fish to serving platter, scraping the sauce off the fish and back into the baking dish. Keep fish warm for about 5 minutes while finishing the sauce.
  7. Boil down the sauce over high heat until it has reduced to about 2 cups. Stir in tomato paste and optional meat glaze. Simmer for a moment, and correct seasoning.
  8. Off heat, beat in the flour and butter paste, bring again to the summer for 1 minute. Stir in the chopped parsley, spoon the sauce over the fish, and serve.

My Findings:

  1. I should’ve used my cast iron skillet instead of a pyrex pan because you can’t cook glass on the stovetop. I Googled it.
  2. You must be VERY careful to not overcook the fish, tuna is SO easy to overcook.
  3. Pop your serving plater in the oven with the fish to keep warm and warm up while making the sauce.
  4. Julia suggests a chilled Rose wine or a dry white, or Riesling. We tried it with rose and I just can’t do pink wine. I’d suggest a dry white instead.

Ps: I used tuna from WholeFoods and did not opt to add in meat glaze (mostly because I hadn’t any prepared and I underestimated how much time it was going to take to cook the tuna and it was 8PM by the time we ate, both the Hubs and I were HANGRY).

If you don’t know wtf seeding, peeling, juicing and chopping a tomato means check out this really simple tutorial, here. Discard the seed/pulp mixture and chop up the remaining tomato to complete step 4.

Pss: The tomato mixture is the tomatoes and the next 5 ingredients.

Would I Make It Again?

Hell yes. It was the best damn sauce I ever made and who doesn’t love good Tuna?!

Julia child’s tuna steak recipe

Julia Child taste test blog image

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Jiggle Japanese Cheesecake recipe blog image

Jiggly Japanese Cheesecake by McCormick

Another Friday, another opportunity to bake something new this weekend. Last weekend I made an attempt to make the jiggle cheesecake GIFs were made for…but let’s recap last weeks post about cannolis just in case you weren’t here.

I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.

You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.

Here’s the recipe I tried by McCormick:

The Recipe:

Servings
  • 8 large egg yolks
  • 1 package (8 ounces) cream cheese
  • 1/2 cup (1 stick) butter
  • 1/2 cup milk
  • 2 tablespoons pure vanilla extract
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 12 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  1. Preheat oven to 320°F. Line bottom of 9×3-inch round cake pan with parchment paper. Line sides of pan with a 4-inch wide strip of parchment. (You should have about 1 inch of paper extending above the top of the pan.) Set aside.

  2. Test Kitchen Tip: To prepare using a 9-inch springform pan, line with parchment as directed in Step 1. Place pan in center of large sheet of heavy-duty foil. Wrap, making sure bottom and sides are completely covered, to keep water from soaking into cake batter.

  3. Beat egg yolks in large bowl with wire whisk; set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and smooth; remove from heat. Gradually add cream cheese mixture to egg yolks, stirring constantly with wire whisk. Stir in extract until completely smooth.

  4. Sift flour and cornstarch into batter mixture, stirring constantly with wire whisk until well blended.

  5. Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.) Increase speed to medium-high. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

  6. Gently stir in 1/4 of the egg white mixture into the batter mixture; repeat until fully incorporated. Pour batter into prepared pan and gently tap pan on the counter to remove any large air bubbles.

  7. Place pan in large roasting pan or dish. Pour enough hot water into roasting pan to cover about 1 inch from bottom of cake pan. Bake 25 minutes. Reduce heat to 280°F. Bake 55 minutes longer or until cake has risen and the top is golden brown.

  8. Remove from oven. Let stand in water bath until cool enough to handle. Remove from water bath. Invert cake onto large plate or cutting board to remove parchment paper. Carefully flip cake onto serving platter. Sprinkle top with powdered sugar and serve warm with fresh berries and whipped cream, if desired.

  9.  

My Findings:

  1. I think a Slow Cooker Liner by Reynolds wrap would work better than aluminum foil. I didn’t have any on hand so I used foil but remember hearing this trick from a friend.
  2. My cake rose quite a bit, and I think it’s because I overwhipped the egg whites…maybe. So be careful you don’t overwhip, it’s easy to do in a freestanding mixer.
  3. I did use the McCormick pure vanilla extract and I think it really did make a difference in taste (especially since I didn’t have any whipped cream or berries during my taste test.

Would I Make It Again?

Only if someone requested the jiggle. The cheesecake was good, but my taste prefers the good old dense New York style cheesecake. I missed having crust, but spending 10-minutes jiggle testing it was fun.

McCormick Jiggly Japanese Cheesecake

PS: I didn’t have a roasting pan or pyrex dish big enough to dunk my springform pan in so I used my cast iron skillet and kept my oven temp a little hotter than suggested.

Cheesecake Recipe quote
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