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French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!)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!
I can think of so many ways to enjoy this!
Yes maybe not as a dip but in other dishes for sure…
I bet this would taste better in a Paris cafe! I wish we could have had the chance to sample it together!
Me too 🙂
Me too Liz!
I liked this, but I changed up the herbs and definitely added more garlic (and probably changed a couple of other things as well).
It looks lovely – and I love that knife!
Ahem – a few changes – you??? 😉
I miss Boursin! Have lots of it for me when you’re in France (fines herbes and poivre are my favorites)!
LOVE those versions!!!
I would definitely add more garlic but it looks like a lovely appetizer item.
Indeed – more garlic….
Just thinking about eating cheese in France makes me happy. Tricia and I had more fun just
ordering cafe creme and croque monsieurs. (I think I spelled that wrong) I never found an area that could make that sandwich so many different ways. Each better than the other. Your cheese spread looks good,
and quite delicious.
Eating cheese in France. Mmmm!
everything tastes better in Paris!
Mais oui!
Thats funny, the ricotta that I get here hardly has any extra moisture in it… I bet if you had strained it a bit more the texture would have been better. I wound up adding more and more of each ingredient to get the flavors to really bring something to the recipe., it was too bland as written.
Yeah it definitely needed something *more*..
Mardi, It’s not you or lack of sleep, this herb cheese lacked something or somethings. “Wow”, it wasn’t. I intend to tinker with this because I think it would be a great base on sandwiches of all kinds as well as being used for what it’s intended. I have never been to Thailand – that must have been some experience. But Paris, Foodie Tour, get rested for it. I am envious.
Glad it was not just me thinking it lacked something!
My ricotta barely drained any liquid, even after over eight hours in the fridge. I grated the shallot into the cheese, squeezing as much oniony liquid as I could into the cheese for flavor. This was nice, although if there is a next time, I would use it as a pizza topping or as part of another dish. I hope you feel rested soon enough.
Oh yes it would be great as a pizza topping!
Never thought of making it, now very tempted. Did it cure your jet lag tho’?
Not quite 😉
I’ve made this twice now. Lots of salt helped boost the flavors, but as much as liked it, I’m thinking I like Boursin better.
Yes I needed more salt definitely!
Well, the photos are lovely and the dip/spread looks like it has potential. Definitely let us know if you try this again!
Cheers,
Kristina
Will do!