"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-12-2009, 05:19 AM   #1
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
How do you use Boursin cheese?

I have been browsing their web site to get some ideas... and some of them are really good... but I thought I'd ask here too because you all are so creative. TIA!

__________________

__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 01-12-2009, 06:03 AM   #2
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
The first thing that comes to mind is a Tortilla pinwheel. There are many variations of this. Ones that I have had in the past are Sundried tomato & basil pinwheels, Olive pinwheels, grilled vegetable, spinach pinwheels. In general, a very simple thing to do and a good appetizer or finger food. Get a flour tortilla ( the naturally colored ones like the green spinach ones make a nice presentation). Lay it flat. Spread a layer of what ever boursin cheese flavor you think will work. Then, depending on which kind of pinwheel u are making, cut up the ingredents kind of fine. put them on top of the cheese, then roll up the tortilla creating a pinwheel. Sometimes it is good to secure it in foil or plastic wrap and refirgerate it for a short time so it firms up a bit and keps its shape. but usually u dont have to. Anyway, at this point you cut the tortilla in about 1/2 to 3/4 inch pieces creating individual pinwheels ready to be eaten.

Heres a website that gives other ideas and a good visual of what im talking about

Google Image Result for http://bp2.blogger.com/_gK9--P4qk1Q/Rca50GFGBOI/AAAAAAAAAAM/lbCLCVAi4jw/s400/tortilla_pinwheels.JPG

There are so many variations and so much room to be creative. And using different variations along with different colored tortillas can make a nice presentation as well. See if you can buy the rectangular tortillas or wraps. This way it is more efficient when rolling.
Attached Images
 
__________________

__________________
larry_stewart is offline   Reply With Quote
Old 01-12-2009, 07:17 AM   #3
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
I love boursin on roasted bread, but I assume there are better uses.
__________________
Argamemnon is offline   Reply With Quote
Old 01-12-2009, 09:17 AM   #4
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
I eat it on crackers. It's too good by itself to mix it up with a bunch of other stuff.
__________________
I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...
RobsanX is offline   Reply With Quote
Old 01-12-2009, 09:22 AM   #5
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Years ago when Boursin was the "new kid on the block" & was being advertised on television, etc., it was on nearly everyone's "cheese tray".

These days the only time I seem to buy it is to use in potato dishes. It makes a wonderful addition to both mashed potatoes & potato gratins.

Oh - & melted into some heavy cream, it also makes a nice flavorful sauce for pasta - particularly tortellini.
__________________
BreezyCooking is offline   Reply With Quote
Old 01-12-2009, 09:24 AM   #6
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
I eat in on toast or crackers.

Another use is to stir it through hot pasta, instant cheesy garlic sauce.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 01-12-2009, 09:28 AM   #7
Senior Cook
 
marigeorge's Avatar
 
Join Date: Aug 2005
Location: East Central Kansas
Posts: 499
I have used it to stuff chicken breasts, yummy!
__________________
marigeorge is offline   Reply With Quote
Old 01-12-2009, 09:30 AM   #8
Senior Cook
 
Join Date: Nov 2007
Location: Georgia
Posts: 218
I've tried it with pototoes and some various other dishes...I overall give it the thumbs down...It's a medium soft french cheese, garlic and some other spices...It great if you're going to use it a spread...If you're making potatoes or something seems that you make it yourself cheaper...I personally like philly creamcheese and garlic is better in potatoes than boursin, but that's me...
__________________
Bacardi is offline   Reply With Quote
Old 01-12-2009, 11:11 AM   #9
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Put a dollop atop a grilled steak. Ribeye, tenderloin... your choice, it is really good!
__________________
sattie is offline   Reply With Quote
Old 01-12-2009, 11:34 AM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
You can also take about 2 TBS of it and form it into a little square pillow shape, dip in egg and seasoned breadcumbs, deep fry, and put it on a salad. It's really good with a port wine vinaigrette.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.