TASTE-HOMEMADE BOURSIN CHEESE

We've been on a cheese kick at home recently. A pre-dinner tray of Parmigiano- Reggiano, a wedge of farm fresh Blue Cheddar from Mecox Bay Dairy and a little dish of Boursin cheese seems to satisfy the masses until dinner time. It's always the Boursin that seems to go first. It must be that delicious mix of garlic and herbs that makes the creamy cheese so utterly addictive. Unfortunately, the pricey cheese never lasts for more than a few days at our house so I decided to try to make my own version. This recipe is great--the spread is easy to make and tastes even better the next day after the flavors have had a chance to develop. I've also included my recipe for Pasta with Boursin and Spinach-try it, you will love it!


Homemade Boursin

Ingredients-
2 cloves garlic
8 ounces unsalted butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon chopped fresh basil
1/2 teaspoon marjoram, fresh or dried
1/2 teaspoon chopped fresh chives
1/4 teaspoon thyme, fresh or dried
1/2 teaspoon fresh ground black pepper
1 teaspoon dill weed

Add all ingredients to a blender or food processor and 
process until smooth and well combined.
Spoon mixture into a small serving bowl and chill 
overnight.
Serve at room temperature.


Pasta with Spinach and Boursin

15 min. serves 2 for main course  

1 Package frozen chopped spinach (10 oz.)

1/2 small onion chopped

1 package Boursin cheese

1/2 lb. spaghetti

1/2 cup freshly grated Parmigiano-Reggiano cheese

pinch of nutmeg

salt and pepper to taste

1. Boil pasta according to package directions

2. Saute onion in 1 tablespoon of olive oil for 3-4 minutes.

3. Add Boursin and parmigiano cheese over low heat to melt.

4. Add 1/2 cup pasta water to the sauce and incorporate.

5. Season with nutmeg, salt and pepper.

6. Squeeze excess water out of thawed spinach and add to sauce.

7. Toss the spinach sauce with pasta and serve with additional parmigiano cheese.

SERVE TONIGHT-WARM SPINACH AND BOURSIN CHEESE CANAPES

This is a delicious and versatile recipe that I adapted from one of my favorite cookbooks, Park Avenue Potluck. The dip works wonderfully placed in a ceramic baking dish and served with chips or crackers but I also like to serve the filling as a canape atop a sliced French baquette. A minute or two in the broiler and you have  an elegant appetizer. You can also use the filling as a stuffing for chicken breasts or fold some into a plain risotto or baked potato, elevating the plain Jane to simply fabulous.  The best part of this recipe is that it takes only a few minutes to prepare, but the flavor has a rich complexity associated with hours of slaving in the kitchen. Serve a tray tonight with a glass of champagne and tune into the Academy Awards.

Warm Spinach and Boursin Cheese Canapes
10 ounces frozen chopped spinach, thawed
3 packages Boursin cheese, at room temperature
pinch a cayanne
salt and pepper to taste
1/2 cup freshly Parmiginio Reggiano cheese
loaf of French baguette

Take thawed spinach and  place in paper towels and squeeze out all the water.  Place drained spinach, Boursin cheese and spices in a bowl and blend.

For canapes: Slice French Baguette into 1/4 inch slices and place on cookie tray.  Spread a tablespoon of mixture on bread and sprinkle with Parmigiano cheese.  Place under broiler for 1-2 minutes (watch them!) until golden and serve.

For dip:  Preheat oven to 350 degrees. Place mixture into an attractive ceramic dish and sprinkle with Parmigiano cheese. Bake for about 25 minutes until it starts to bubble and the top begins to brown.  Serve immediately with chips or crackers.