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Recipes with Boursin?

nihon_no_cook's picture

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I remember reading
i somewhere
that you could make a nice pasta sauce from melted Boursin cheese, among other things. Well, I've located some Boursin with garlic and herbs (local grocery stocks that, but not cheddar . . . shudder), and it's pretty good slathered on crackers or a bagel, but I sense it has the potential to be more than a slathered topping. Anyone have any recipes to use this stuff to its full advantage?

Chiffonade_'s picture

(post #25642, reply #1 of 9)

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In one of the hors d'oeuvres threads, I posted an idea of flavoring
i Boursin
with chopped fresh herbs and very very finely chopped shallot and to soften it additionally, you might add a teaspoon or two of cream. Taste as you go along. I used rosemary but you can use whatever you can find, like oregano, tarragon, even parsley (really finely chopped). Stuff tomatoes, endive leaves with this mixture, it goes great with veggies.

Bro took 2 asparagus tips, dabbed Boursin at the base, wrapped the two in a piece of
i prosciutto,
and laid them out on a tray...they were great.

How about taking dark fine-crumb bread (like pumpernickel) very thinly sliced, spread it with the Boursin, add a thin slice of smoked salmon and garnish with a sprig of dill. (I suggested something like this in the chutney thread.)

Re: The pasta idea for Boursin...never heard that one before but it sure sounds good!

aussiechef's picture

(post #25642, reply #2 of 9)

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Use it to transmogrify leftovers. So, if you have pasta primavera one night, add the boursin the next night and voila! completely new dish. Well, almost.

nihon_no_cook's picture

(post #25642, reply #3 of 9)

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Leftovers? What leftovers?

("Transmogrify?" Good to see some people remember their Calvin and Hobbes vocabulary!)

Rebecca's picture

(post #25642, reply #4 of 9)

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We made Chiffonade's brother's asparagus recipe the other night - thanks, Chiff, they certainly are great & everyone liked these for appetizers. I used whole cooked asparagus spears, cut them into pieces about 1 1/2" long for a bite-size size. I think I wrapped one whole spear at a time (not 2) w/cheese & prosciutto & then sliced into pieces. Easier for me to eat then trying to bite through a large piece of prosciutto. They look & feel messy while you're making them but on the plate they ended up looking just fine.

EM_'s picture

(post #25642, reply #5 of 9)

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I had a wonderful chicken dish using boursin one time in a restaurant. It was a boneless filet stuffed with boursin and had a nice sauce.I have no idea what the sauce was, but the dish was delicious.

EM_'s picture

(post #25642, reply #6 of 9)

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Duhhhh, meant boneless breast, but you knew that. ;-) I think I need another cup of coffee.

Dutchess_'s picture

(post #25642, reply #7 of 9)

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I have enjoyed and learned from this discussion group over the last several months and, in fact, have become an addict, checking the messages several times a day for the updates. I would like to share a favorite family recipe using Boursin cheese.
Potato Gratin With Boursin
2 C whipping cream
1 5-ounce package Boursin cheese w/ herbs
3 pounds red potatoes, peeled, thinly sliced
Preheat oven to 400 degrees. Butter 9x13-inch baking dish with 2-inch-high sides. Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth. Arrange half of sliced potatoes in baking dish. Generously season potatoes in dish with salt and pepper. Pour half of cheese mixture over. Arrange remaining potatoes atop potatoes in dish. Season again with salt and pepper. Pour remaining cheese mixture over potatoes. Bake until top is golden brown and potatoes are tender when pierced with knife, about 1 hour. Serve 8.

Geeves's picture

(post #25642, reply #8 of 9)

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Wow, will try the potato recipe. Nihon--Boursin creams easily, is savory and buttery. That's why I think it's perfect with a little smoked fish, particulary salmon. Throw in processor whirl, mold or use in pastry bag. Oh the possiblities! Thx!

Carolina's picture

(post #25642, reply #9 of 9)

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Dutchess: It's a good thing we had EggBeaters and skim milk for breakfast, 'cause I
b KNOW
what we're going to have for dinner! Thanks. That sounds soooo good!