This week’s French Fridays with Dorie recipe – Lyonnaise Garlic and Herb Cheese – aka Boursin’s mama – (p 20) was one I had been looking forward to. I love Boursin so the idea of making my own was pretty darned appealing. This version – cervelle de canut (or silk weavers’ brains) is part dip, part spread, part dressing consistency and frankly, I found it a little confused/ confusing. This is perhaps in part due to the fact that I made it on very very little sleep right after returning from Bangkok and needed something a little more substantial to eat – like Boursin on toast. This was more dippy, less spready. And against my better judgement, didn’t contain enough garlic – just 1 clove for 2 cups of ricotta. Needed more.
Even though I drained the ricotta, it was still fairly runny – so definitely not Boursin texture. Boo for that. Nice enough. Just not enough “wow factor”. No matter. In just over a month I will be in France where Boursin abounds. It’s all good.
French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself and join us this year!
Join me in Paris this summer - foodie tour of Paris this July! Read all about it here. Only two spots left!!!
Win a copy of Jamie Oliver’s “Food Revolution Cookbook” – contest closes on Tuesday May 29th at 9pm EST and the winner will be chosen via Random.org and announced on Wednesday May 30th. Good luck!