What is Boursin cheese?
Steve Loring
interest me. One that did called for boursin cheese, but gave no description
of it. I've never heard of it. Moreover, I can't find it in any of my
reference books. I'm stumped. Can anyone tell me what boursin cheese is,
where I might look to find some, and (most important) what I can substitute
for it?
Thanks in advance.
Steve
Helen B. Greenleaf
Basically, it's a creamy herb cheese from France. I always make my own:
Helen's Mock Boursin
1-2 cloves garlic
1 lb. cream cheese -- reg. or reduced fat --DO NOT USE FAT FREE
1/2 lb. unsalted butter
1 heaping Tablespoon Herbs au Provence
Put garlic in food processor and process until minced. Add remaining
ingredients and process until smooth and creamy. I usually line several
small bowls with plastic wrap and spoon in the mixture then gently cover
the top with the overlapping plastic wrap. Refrigertate until firm. The
plastic wrap makes it real easy to remove and place on a plate or tray if
you are serving it that way. If you have any left over, try mixing it with
some milk or (calories be damned!) half and half until it's a nice saucey
consistency. Heat and pour over your favorite pasta. You can add cooked
chicken and you've got yourself a great meal. Ummmm... think I'll make
some for our Super Bowl party.
Helen
--
Anne Bourget
: I was looking at an old Michele Urvater cookbook. Most of her recipes didn't
: Thanks in advance.
: Steve
It is a French imported herbed cream cheese -- and it is very expensive.
I also find it too salty and prefer to make my own version:
cream cheese (try and get "natural" that doesn't have all that gum in it)
milk
onion/shallots
chives
parsley, prefer flat leaf Italian
garlic
dill
freshly ground pepper
It is important to use fresh herbs. Wash and dry herbs. With the motor
running of the food processor put the garlic (peeled and germ removed)
and shallot(s) through the feed tube and you will have them perfectly minced.
Stop machine and add the fresh herbs (chives, parsley, dill) and chop
until fine. Add cream cheese and process until well blended. Add milk,
vinegar, pepper sparingly until you get it the proper consistency and taste.
I apologize for vagueness (usual Anne disclaimer) of this recipe, but I
just dump and taste, dump and taste.
This makes a nice spread for bread or crackers. Good on sandwiches. I
also like to add it to scrambled eggs.
Anne
--
____________________________________________________________________________
Anne Bourget bou...@netcom.com
Rosemary Poole
>where I might look to find some, and (most important) what I can
substitute
Steve, I think it may be a brand name, I've seen it in the cooler in the
supermarket. A friend used to make what he called "Bousin-burgers,"
which consisted of broiled hamburgers which he filled with boursin
before cooking. (Actually, you make two patties which you use like
wonton wrappers, with the boursin in the middle.) Anyway, it was like a
soft cream cheese with herbs in it. You could easily make up something
similar, or go look in the supermarket cooler where they keep the cream
cheese.
Rosemary
Peter Williams
: I was looking at an old Michele Urvater cookbook. Most of her recipes didn't
It is a soft French cheese which is available with herbs, garlic, or
pepper added (usually only the herbed version is available at the
supermarket). It has the highest fat content of any cheese I've seen
(70%): as a result the cream cheese substitutes pale by comparison,
IMHO. The French hardly consider it a proper cheese because its fairly
"industrial" compared to brie, camembert, pont-levesque, etc. etc.
etc. etc.
--
Peter Williams / Dan Riseborough : Geotechnical Science Laboratories
Carleton University Dept. of Geography
"The Geotechnical Flying Squad" Ottawa, Canada (pwil...@carleton.ca)
annie
Boursin is the commercial name of a french cheese. It is a soft but crumbling when you cut it,
cheese with a very high
fat content (if I remember correctly ~ 60%) and comes in a variety of taste (with the addition of
Black pepper, fines herbes, etc... It's great as is on fresh bread. You might want to look
for it in delicatessen selling imported french food items.
Annie
annie
Boursin is the commercial name of a French very fat, very soft and very
crumbling cheese. It's so common over there Boursin is associated with this kind
of cheese. It's about 60% fat, with the addition of black pepper, fine herbes or garlic.
You might find it in delicatessen selling fresh imported french item.
If you find it, make sure the comsumption date is OK, and then jsut enjoy it on fresh
bread.
Annie
In article <loring.18...@psl.nmsu.edu>, lor...@psl.nmsu.edu (Steve Loring) says:
>
vertech
When you broil hamburgers, spread a layer of Boursin on the top (instead
of Cheddar). The cheese permeates the meat with a marvelous flavor.
Peg
VERTECH
1015 18th St. NW Suite 403 Washington, DC 20036
Voice: 202/331-4956 Fax: 202/659-2724 EMail: ver...@millkern.com
David B Rodman
> One that did called for boursin cheese, but gave no description
>of it. I've never heard of it. Moreover, I can't find it in any of my
>reference books. I'm stumped. Can anyone tell me what boursin cheese is,
>where I might look to find some, and (most important) what I can substitute
>for it?
Boursin cheese, around here, comes in a small white box with Green letters.
In my area it is usually found in the deli cheese area of Giant and Safeway
for about 4$.
Good luck.
Terry J. Pogue
>
>
>
> When you broil hamburgers, spread a layer of Boursin on the top (instead
> of Cheddar). The cheese permeates the meat with a marvelous flavor.
>
> Peg
>
Pour over 3 1/2 lbs. of thin sliced red bliss potatoes skins on and
bake at 400F for 1 hour. Now you will know why they call these BLISS.
Regards,
Terry
Terry J. Pogue
>
>
> > One that did called for boursin cheese, but gave no description
> >of it. I've never heard of it. Moreover, I can't find it in any of my
> >reference books. I'm stumped. Can anyone tell me what boursin cheese is,
> >where I might look to find some, and (most important) what I can substitute
> >for it?
Look for it in a small box near the cream cheese in the refrigerator
section of your supermarket. You will also find the cheese logs there
as well as "peppered cheese" which I sometimes substitute for the
Boursin. It's somekind of processed cheese stuff with herbs and garlic.
I don't think it's a "real" cheese. But I could be wrong, I am sure
someone will tell me. :)
Regards,
Terry
Adam Cox
annie <an...@iil.intel.com> wrote:
>Steve,
>Boursin is the commercial name of a French very fat, very soft and very
>crumbling cheese. It's so common over there Boursin is associated with this kind
>of cheese. It's about 60% fat, with the addition of black pepper, fine herbes or garlic.
>You might find it in delicatessen selling fresh imported french item.
>If you find it, make sure the comsumption date is OK, and then jsut enjoy it on fresh
>bread.
>
mmmmmmm.... fine herbs bousin on a baguette...one of my favorite snacks.
adam
Joanne Araki Harpell
It's very tasty, crispy and makes a good dish for company.
4 boneless chicken breasts
4-5 oz boursin cheese or other creamy herb cheese like "Alouette" brand.
1/4 cup toasted walnuts (I use pine nuts) chopped
1/4 cup grated carrots
salt and pepper to taste
1 egg, beaten
bread crumbs
melted butter or margarine
Pound flat the chicken breasts.
Mix cheese, carrots and nuts.
Fill chicken breasts with cheese mixture and roll up.
Dip breast into egg, then coat with bread crumbs.
Place in shallow baking pan with wire rack (so it will crisp the
under sides) and dot with melted butter.
Bake at 350 for 25-30 min.
Serve with butter/herb carrots, and rice. Nice presentation.