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.
Lyonnaise Garlic and Herb Cheese Spread