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Old 12-03-2004, 09:55 PM   #1
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Boursin

Blenderize:

3 cloves garlic
1 bunch fresh parsley
8 oz cream cheese
1/4 cup butter
1/4 tsp salt
1/2 tsp pepper

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Old 12-04-2004, 06:52 AM   #2
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Hi, Deb, I have a recipe for this, too, a little more herby -

BOURSIN CHEESE

1 large clove garlic
8 ounces unsalted whipped butter, softened
16 ounces cream cheese, softened
1/2 teaspoon salt
1 tsp. dry tarragon
1/2 teaspoon marjoram
2 teaspoon chopped fresh chives
1/4 teaspoon dry thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley

Add all ingredients except parsley and chives to a blender or food processor and process until smooth and well combined. Stir in parsley and chives. Spoon mixture into a small serving bowl and chill overnight. Serve at room temperature with crackers or celery.
Makes 2 cups.



Mark this recipe, guys - it's so much cheaper than buying those tiny little containers of boursin at the store!
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Old 12-04-2004, 07:36 AM   #3
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I've been waiting for this recipe to appear, marmalady, ever since you told me about it a few months ago. Now I can eat a whole BOWL of the stuff by myself when no one is looking.
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Old 12-04-2004, 08:03 AM   #4
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LOL, mudbug - you shoulda asked! I"ve been meaning to post it, but kept forgetting when I got up on site!

Some ideas of how to use boursin -

- Of course as a spread with crackers
- Stuff cherry tomatoes with it
- Use as a sandwich spread - at one of my restaurant gigs, we made a grilled chicken sandwich on foccacia w/boursin, let/tomato, sliced onions - very yum!
- Spread on little cocktail rye breads with a piece of smoked salmon for an appy.
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Old 12-04-2004, 03:27 PM   #5
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LOL myself, marmalady - I kept forgetting to ask when I got here too!

Love all your ideas for using the stuff! Of course you realize I will test drive it first before springing it on other people. Only fair, ya know....where's my spoon??
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Old 12-04-2004, 07:23 PM   #6
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Another great idea for the boursin - other than eating it straight out of the bowl, of course! -

Place a dollop on a filet mignon steak, or spread it on top of the tenderloin in a beef wellington. Just saw that in Fine Cooking, and made m mouth water!
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Old 12-04-2004, 09:32 PM   #7
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This would be good on a roast beef sammich too!
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Old 12-05-2004, 06:52 PM   #8
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Boursin is one of the very few commercial products where every ingredient is listed on the label:

Pasteurized Cultured Milk and Cream, Garlic, Salt, Pepper, Parsley, Chives.

I'm sure that these are delicious recipes, but if one is striving to recreate the item they're familiar with, stick with the seasonings above (combined with whipped cream cheese, of course).
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Old 12-06-2004, 07:51 PM   #9
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No, it's not exactly what I pay $6/99 for about 3 oz in the store for - it's better!
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Old 12-07-2004, 09:35 AM   #10
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Scott123, give us the spoonful, cupful, teaspoonful measurements of the boursin recipe.
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