French Fridays with Dorie
Seeing that Boursin Cheese is one of my true guilty pleasures I was looking forward to trying out this Lyonnaise Garlic and Herb Cheese Spread in Dorie Greenspan’s book “Around My French Table”. I don’t really consider Boursin a sophisticated food stuff. Its not really made in France and I find the companies use of the word “artisinal” in its marketing to be a bit annoying. I certainly wouldn’t serve it on any fancy cheese plate I would set out a party. I like to appear a bit more ‘in the know’ when I’m showing off for a party.
But inside I know my own truth. I would eat it with a spoon right out of the container.
By and large I feel that one has to be a bit careful in deciding whether or not to discover making your own guilty pleasures. Shouldn’t there be some sort of natural downward pressures to counteract any natural inclination to overindulge? The only thing keeping me from eating a whole box of Goo-Goo Clusters right now is that I would have to get in a plane and fly across the country to get one. (No, they don’t ship in the summer months. I checked. And if you know a place that does please just keep it to yourself thankyouverymuch. )
If I were ever to learn how to make Cheetos (quick fried to a crackly crunch) you would soon be seeing me on a reality television having my walls cut away so they could get me out of the kitchen.
I do know that there are recipes for these types of things, Goo Goos included. I also know that many of them just aren’t that difficult. These are things I know intellectually but knowing about recipes and then actually putting them into practice are two different things when it comes to self delusion and your need for natural downward pressures on your propensity to overindulge.
See what I’m saying here?
So even thought I did have some trepidations about liking this supposed Boursin competitor way more than I should I gave it a go. I did make a commitment to French Friday’s with Dorie after all and even though more often than not I can’t get my act together to get recipes out on time, I am still going to do them all.
The verdict. It was ok. Fromage blanc is readily available here but I think I would have liked a more spreadable consistency for this type of thing. As a veggie dip however the fromage blanc was perfect. I adapted a bit so I share the recipe here. After tasting the original recipe I punched it up with extra chive and a dash of tobasco to get the herbs going. While it was much, much better after being in the refrigerator an extra night, this is to going to threaten Boursin as a guilty pleasure. Still, neither of them will end up on my fancy party cheese tray.
Quelle fromage.
Lyonnaise Garlic and Herb Cheese Spread
adapted from Dorie Greenspan Around My French Table
This is what you will need:
- 1 cup fromage blanc
- 1/2 small shallot, minced
- 1/2 garlic clove, minced
- 2 tablespoons chives, minced
- 1 tablespoon minced parsley
- 1 tablespoon tarragon, minced
- 1 teaspoon red wine vinegar
- 1 tablespoon olive oil
- 1 dash tobasco
- salt and pepper to taste
This is how you make it:
- Put fromage blanc in a medium bowl and add remaining ingredients.
- Adjust seasonings to taste.
- Put in a jar to cover and refrigerate a minimum of three hours or best overnight.
- Go to the store and buy some Boursin and hide it in the back of the fridge.
I guess you dodged a bullet here. It’s so lucky that Dorie’s recipe was so boring compared to boursin, otherwise you would have been in serious diet peril. C’est la cheese.
Yes, knowing it can be done and KNOWING it can be done (because you went there) are definitely two different things in the slippery world of DIY food.
I am glad to hear that your kitchen walls are safe for now; Cheetos are dangerous indeed. I avoid that whole aisle in the grocery store. (Fortunately, they keep the jars of popping corn on the very end of the snack aisle).
Just so you know I read the whole thing.. tell me it was a dash of tabasco not tobacco that you punched it up with?
While I probably wouldn’t put boursin on a proper cheese plate, it wouldn’t bother me one bit to put it out for guests. Just call me down market. 🙂
I haven’t had a goo goo cluster since I lived in Tennessee. I wouldn’t make those, nor would I make donuts or cinnamon buns unless I had a crowd of people to help eat it.
Hey, I WOULD put Boursin’s on my cocktail/appetizer table of party fare. Of course I would scoop it out of its container and pack it into a clever little bowl or such. Yeah, I wouldn’t throw it in the mix of a good cheese platter but it would work its way onto the table. I think many of us agree that this cheese spread of Dorie’s just didn’t make it to the top of the list. Boursin’s is better. Why bother, then, to duplicate it. But, hey, don’t listen to me. I also think Knorr’s Bérnaise Classic Sauce in a Pouch is better than anything I can make.
Goo Goo clusters and cheetos-ha kudos to you even mentioning that along with Boursin’s! After reading this I am surely ready to have a taste test with a fancy cheese plate. However when it comes to guests, they would see it after my test.
Glad you do not live in Scotland the land of boiled meat and white pepper, I do not think you could survive with that blandness!
I made these for a wedding shweor yesterday, and they were amazing! I used mini muffin tins. I do have to say, I had my doubts as I was getting them ready for the oven. The crust seemed to take up too much room in the tiny tins, not leaving enough room for the mac and cheese, which seemed like it was just perched in top. I was just about positive that it wasn’t going to set.Well, I needn’t have worried. They came out perfectly!! And they were the hit of the party! That cheesy cracker crust is the perfect complement. The extra mac and cheese I baked on the side wasn’t nearly as good without it.