COOKING FROM A
BOURSIN CHEESE SPREAD LIKE YOU BUY IN THE STORES
By: Rita Nader Heikenfeld, CCP, Herbalist
Culinary Professional Lazarus-Macy's and Ridge Market
Don’t you just love the boursin/herb cheese spreads you can buy in those tiny containers at the grocery? Well, the containers are tiny, allright, but the price is big, and today I’m going to show you how to make that boursin/herb cheese spread right at home. And guess what? This spread uses herbs that you can grow in a container, and each of these herbs contain nutrients that are so good for you. For example, garlic or garlic chives are great for your heart, oregano is wonderful for joint pain, basil contains iron and dill, well, that is full of calcium! So forget taking those vitamin pills – “grow your own” vitamins and make delicious food from your own personal vitamin garden!
I think this spread is even better than store-bought, plus it won’t break the budget! A variation of this spread is in my new book HOW TO GROW AND COOK WITH CULINARY HERBS THAT HEAL BODY AND SOUL¸ available at JO BETH BOOKSELLERS, ROOKWOOD COMMONS, Kremer’s Market, NKY, Ridge Market, Jungle Jims and Susan’s Natural World. Now go ahead and add other herbs that you might have, like savory, fennel and even salad burnet, a cucumber substitute herb.
Mix together thoroughly:
8 oz cream cheese, regular, light or fat free
1/2 to 1 stick unsalted butter or substitute
1 tablespoon Parmesan or Romano cheese
1 teaspoon garlic, minced or 2 tablespoons garlic chives, minced
1 tablespoon fresh oregano
1 generous teaspoon ea: fresh herbs, minced: thyme, basil, dill and marjoram (marjoram is optional)
Black pepper to taste
Today I’m making a beautiful appetizer with Belgian Endive Leaves and edible flowers. So you can go as fancy or casual as you want with this. You can serve this spread with crackers and baguettes. Also makes a great salad, spread on sliced tomatoes with a sprig of basil on top. Store, covered, in refrigerator.
COOK WITH RITA!!
What? GRILLING FROM THE GARDEN
When? June 16, and June 17, 11-1.
How? Call (513) 366-4760.