"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 09-27-2007, 11:36 AM   #11
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by ChefJune View Post
.... and also comes in a cracked black pepper flavor, too. kinda hot!

*amy*, it's NOT a bland cheese at all, if that's the question you're asking. Either flavor has a lot of spunk. I think it adds sparkle to a whole bunch of dishes. I like to stuff a rolled pork loin with the black pepper boursin and spinach. Easy, pretty and tasty!
Mmmm, the rolled pork sounds good too. Thank you.
__________________

__________________
*amy* is offline   Reply With Quote
Old 09-27-2007, 11:38 AM   #12
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Wow...I never knew you could make your own Boursin that easily! Looks like I have a new project for tonight..
__________________

__________________
chave982 is offline   Reply With Quote
Old 09-27-2007, 11:42 AM   #13
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by Katie E View Post
I love boursin cheese and GrillingFool is right, I could eat the whole container in one sitting.

You can also make your own for less than you can buy it in the market. Just Google "boursin cheese recipe" and you should come up with plenty of recipes from which to choose. It's really yummy stuff.
Thanks for the thumbs up & great suggestions Katie.
__________________
*amy* is offline   Reply With Quote
Old 09-27-2007, 11:44 AM   #14
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Thank you Loppraine & GG. Garlicky flavor - I'm sold!
__________________
*amy* is offline   Reply With Quote
Old 09-27-2007, 11:45 AM   #15
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by legend_018 View Post
I like the sounds of the first recipe. I'm printing it for later use.
I sometimes buy that cheese and by roll up bread. Spread it on with some deli turkey and roll it up.
Legend, sounds good (turkey). What's roll up bread? TIA.
__________________
*amy* is offline   Reply With Quote
Old 09-27-2007, 11:48 AM   #16
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by sattie View Post
Amy, boursin cheese goes good on top of a pan seared tenderloin steak or a grilled ribeye. It reminds me more of a light fluffy garlic butter. Very tasty, I keep some on hand at all times!
YUM. Noticed a recipe on the boursin site for a steak sauce w creme fraiche(?). Must give that a go as well.
__________________
*amy* is offline   Reply With Quote
Old 09-27-2007, 11:54 AM   #17
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by BreezyCooking View Post
I LOVE Boursin. Love it on its own with good crackers, or rolled into thinly-pounded chicken breasts & baked. If your store doesn't carry Boursin, its competitor Allouette is also very good.

I've also made my own version using whipped cream cheese or homemade yogurt "cheese" (where you drain yogurt in a cheesecloth or coffee filter lined strainer overnight to come up with a semi-soft cheese). I just take the cheese & add finely minced garlic & chopped fresh herbs of choice to taste. Doing it myself I can make quite a bit more at half the price of the commercial version.

Initially, I had the rolled up chicken breasts in mind, but lots of other great suggestions here as well. Checked & my market carries it, but I may try making the fig combo when I have a chance. Hmmm, that might be interesting rolled up in the chicken breasts with chopped walnuts & herbs.

I tried making the yogurt cheese using a coffee filter once, but for some reason it didn't drain. I may give it a go again in cheesecloth - good suggestions here. Thank you all.
__________________
*amy* is offline   Reply With Quote
Old 09-27-2007, 11:57 AM   #18
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Quote:
Originally Posted by *amy* View Post
Legend, sounds good (turkey). What's roll up bread? TIA.
I can't remember what there called right now. It's like roll up bread in the bread isle. Almost like tortilla(s) but for sandwiches where tortilla bread seems more for like chix or beef tacos or enchalladas.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 09-27-2007, 03:30 PM   #19
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
Wraps, I think you mean.
__________________

__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Reply

Tags
None

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 06:42 AM.


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