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Old 05-14-2005, 09:45 PM   #11
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I used it to make a stuffed chicken breast. I filled it with a very, very small amount of this cheese spread, a generous amount of spinach, sauteed garlic and toasted pine nuts. I pan fried it a bit then finished it off in the oven and served it in an alfredo sauce with steamed asparagus spears for garnish. He loved it. Yippee!!

The hardest part was finding green aspargus. Argh! What a feat THAT was!!!!!
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Old 05-17-2005, 06:37 PM   #12
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Velochic -
Around here all asparagus is green, with about 5% being white. And, the white costs almost double because it is a "specialty" food!
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Old 05-17-2005, 07:27 PM   #13
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Alouette and Boursin are very similar, and you can use them the same ways.


Melt a little in a small saucepan to serve as a sauce over steak or chicken

Use as a 'sandwich spread'; we used to make sandwiches using thick pita bread that had tomato sauce brushed on it, then heated in the oven; split in half, spread the boursin cheese on it, add some sliced grilled chicken breast, lettuce, tomato - great sandwich!
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Old 05-18-2005, 07:17 PM   #14
 
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Quote:
Originally Posted by jkath
Velochic -
Around here all asparagus is green, with about 5% being white. And, the white costs almost double because it is a "specialty" food!
I've heard the white stuff is pretty flavorless.

I think it's only "specialty" because it looks so suggestive.
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