Boursin’s story began in 1957, in a small Normandy village, located in France, when cheese maker François Boursin set up a factory producing soft cheese. At that time, he had no idea his name would become internationally famous.
Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Sixty years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world. Perfect on bread, as appetizers or in a creamy sauce for main or side dishes. Since 2011, Boursin has been made in Canada in St. Hyacinthe, Québec, by Agropur, the Canadian dairy co-operative, for Bel Cheese Canada, the Canadian arm of Bel Group, the France-based multinational.
There are seven flavors of Boursin Cheese sold in Canada: Garlic & Fine Herbs, Shallot & Chive, Bouquet of Basil & Chive, Cranberry & Pepper, Cracked Black Pepper, Fig & Balsamic, Apple & Maple.
Boursin is sometimes dubbed a Gournay cheese, Gournay being the name of the region in Normandy where Boursin was first made. The cheesemaker used the name when he was first asked to classify the cheese for customs purposes.
Today, I’m making a simple little dessert using some crescent dough with some Apple Maple Boursin. The apple flavor and the silkiness of maple syrup perfectly complement Boursin’s incomparable texture along with some apples, dates and pepita seeds. The whole combination creates an exceptional sweet and savory cheese pairing with minimal effort.
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Apple Maple Boursin Crescents
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Instructions
Filling
In a saucepan, melt butter. Add prepared apples & sauté until they start to soften, about 10 minutes. Add spices, honey & dates. Combine & cook for another minute. Remove from heat & allow to cool to lukewarm.
Topping
In a small dish combine pepitas, sugar & cinnamon. Set aside.
Pastry
In a medium bowl, stir together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently 20 times.
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Roll out dough into a 12 X 8-INCH rectangle. Cut into 8 triangles. Crumble Boursin in a dish then divide into 8 equal portions.
Top each triangle with a portion of the Boursin. Divide apple filling into 8 equal amounts then top each triangle with a portion of apple filling.
Roll each triangle up 'croissant" style. Place them on a parchment lined baking sheet.
Combine egg & water to make egg wash & brush some over each roll. Sprinkle with prepared topping.
Bake for 15-20 minutes until golden brown. Remove from oven & place on a wire rack to cool.
Recipe Notes
• Alternately you could use refrigerated crescent rolls to speed up the process if you wish.
French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.
When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two. Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.
Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.
Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.
Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich.
Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.
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Cornbread French Toast
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Instructions
Cornbread
In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.
Somewhere along the way, I became interested in the iconic Old Bay Seasoning. It seemed I was forever looking for that special something that would elevate seafood dishes from basic to ‘wow’ that’s good! Once I tried Old Bay seasoning it became a pantry staple for me.
Old Bay seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company, and produced in Maryland, USA. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.
Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that sailed the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co around 1990.
Old Bay is known for its savory, aromatic, quite salty, and reasonably spicy flavor. The presence of warm, slightly sweet spices balanced by the fairly modest amount of heat from red pepper and dry mustard harmonizes beautifully with the distinct flavor of celery seed.
While it was initially marketed as a seasoning for seafood, specifically crab, Old Bay has since become a versatile ingredient in a wide range of dishes, including poultry, meats, vegetables, soups, stews, and snacks. It adds depth of flavor and a touch of nostalgia to recipes, evoking memories of summertime seafood boils. Its versatility has made it a staple in kitchens worldwide.
It definitely adds some flavor to these stuffed shells I’m making today.
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Creamy Seafood Stuffed Shells
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Instructions
Pasta
Cook pasta according to package directions.
Filling
Melt 2 Tbsp butter and oil in a large skillet over med-low heat and sauté onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil.
Once boiling, add in the shrimp, scallops, crab meat & 1/4 tsp. Old Bay seasoning. Return to a boil, then reduce heat & let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink & scallops opaque). Drain the seafood, reserving the liquid. Set aside.
Sauce
Set a large saucepan over med-low heat & melt the remaining 1 cup butter. Stir in the flour & mix until smooth. Gradually add in the milk & reserved liquid while continuously stirring. Sprinkle in 1 tsp of the seasoning. Bring the sauce to a boil & cook, continuing to stir, for about 2 minutes until thickened.
Remove from the heat; stir in cream and half of the cheese. Stir 3/4 cup white sauce into the seafood mixture.
Assembly/Baking
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Drain and rinse pasta. Spread 1/2 cup white sauce in a 13x9-in. baking dish. Fill each of the shells with the seafood mixture & place in rows over the sauce. Top with remaining sauce & cheese. Sprinkle with the remaining seafood seasoning.
Bake, uncovered, until golden brown & bubbling, about 30 minutes. If desired, top with additional chopped green onions.
Scalloped potatoes are one of those dishes that brings a lot of nostalgia with it for many of us. Maybe your mother or grandmother made a version of scalloped potatoes with onions or used a white sauce as a base — but the end result is always hearty and undeniably delicious. Plain or fancy, depending on the occasion, it was a popular go-along with roasts and chops on the farm or in the city. Arranged in layers and smothered in liquid, the potatoes were baked under a blanket of toasty breadcrumbs.
Like a lot of recipes, the origin of scalloped potatoes and their name are pretty much unknown. There are theories, of course, but it’s not known which one is really true. It’s possible the ‘scallop’ part of the name derived from a dish of baked oysters covered in breadcrumbs, but there’s also speculation that ‘scallop’ came from foods baked in scallop shells or foods that looked like scallops. One common definition eventually emerged, in which ‘scalloped’ meant you’d cooked a vegetable in a creamy sauce and added breadcrumbs.
Both scalloped potatoes and potatoes au gratin are casseroles made by baking sliced potatoes in cream or milk. Scalloped potatoes were traditionally baked in infused milk without cheese, whereas potatoes au gratin layered cheese and sometimes other ingredients in between the potatoes. But to be honest, the lines have blurred considerably over the years and recipes for both may have a lot of overlapping ingredients.
In today’s recipe, I’m using Boursin cheese and adding some Italian sausage. I guess I should be calling it ‘potatoes au gratin w/ Italian sausage’ to be more exact. Oh well, what’s in a name, the flavor is fantastic!
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Boursin Cheese & Italian Sausage Scalloped Potatoes
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Instructions
Preheat oven to 400 F. Spray an 11 x 7-inch baking dish with cooking spray & set aside.
In a saucepan, scramble fry Italian sausage meat until cooked. Drain on paper towels & wipe out saucepan.
Add milk, half & half, Boursin cheese, garlic powder & smoked paprika. Heat over medium heat, stirring constantly until the mixture is smooth & the cheese has melted. Remove from heat & set aside.
Arrange half the sliced potatoes in overlapping rows in the prepared baking dish. Sprinkle with cooked sausage meat & pour half of the cream mixture evenly over potatoes. Repeat with the remaining potatoes, sausage & cream mixture.
Bake, uncovered, until potatoes are tender & the top is nicely browned for about 55-60 minutes. Remove casserole from oven & sprinkle with chives.
Since the first recorded recipe, chili has been reinvented to include different spices and ingredients, changing basic things like beef to chicken, chili peppers to jalapeno peppers and tomato sauce to chicken broth. The fact remains, it’s a great meal no matter what recipe you use.
Once again, I have been drawn in by the adzuki bean with its unique and distinct taste that can be described as mildly sweet and nutty with a slightly earthy undertone. Adding a cornbread layer to this chili casserole seemed like a no-brainer to me. Thinking back to my mother’s cooking, I don’t recall much about her chili but the cornbread she served with it was ‘to die for’. Once again, I’m sure so much of it was time and place creating the taste of a memory, aside from the fact that she was incredible in the kitchen.
Cornbread is a generic name for any number of quick breads containing cornmeal and are leavened with baking powder. The quintessential late 20th to early 21st century recipe contains baking powder for convenience, sugar for sweetness and flour and eggs for lightness. Cornbread is an interesting recipe to track through the past few centuries. It is such a prolific crop, grown in America, that it was consumed across class, race and regional lines. Corn lends itself to change very easily, giving way to variations of cornbread recipes. Although traditional cornbread was not sweet at all, regional preferences for sweetness in the recipe have developed.
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Adzuki Bean & Beef Chili w/ Cornbread
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Instructions
Chili
In a skillet over medium-high heat, cook beef until browned, breaking up meat with the back of wooden spoon. Spoon off any drippings.
Stir in cooked adzuki beans, soup, water, spices & vinegar. Heat to boiling, reduce heat to low & continue to cook, uncovered for about 15 minutes, stirring occasionally. Grate cheese.
Pour into an 8-inch casserole dish & sprinkle with grated cheese. Set aside until cornbread is prepared.
Cornbread
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In a food processor, pulse the first 5 ingredients for a few seconds. Place in a large mixing bowl.
In a small bowl, whisk together melted butter, milk & egg.
Combine wet & dry ingredients, mixing only until moistened; batter should be lumpy.
Carefully spread over top of chili/cheese in baking dish.
Bake for 20 minutes or until tests done with a wooden pick.
ENJOYING SHROVE TUESDAY!
Today, February 17th is Shrove Tuesday. The date can be anytime between February 3rd & March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon.
For centuries, the consumption of pancakes has widely been regarded as a popular way to celebrate Shrove Tuesday, which takes place the day before Ash Wednesday in preparation for Lent. However, the day is celebrated in a variety of ways around the world with many different foods.
The final day before Lent has many meanings, both spiritual and practical. The spiritual purpose of Shrove Tuesday is to take stock of the year and determine what things one must bear in mind during repentance.
Practically speaking, Shrove Tuesday is the last day before the great ‘fast’ of Lent. As a result, many would take it as an opportunity to have a final feast and party. Because this holiday marked the last day to use up one’s stocks of fats and eggs, a British tradition was born –Pancake Tuesday. Pancakes make use of ingredients that were banned during Lent and would spoil before its end.
Although many traditions of the past have gone by the wayside, whether you know its history or not, Pancake Tuesday seems to still be a ‘thing’.
I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.
A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into a hot skillet or an oven proof dish. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding sweet or savory ingredients.
Brion & I eat pancakes regularly and enjoy them whether they are sweet or savory versions. As always, I can’t resist a different combination, so today we are having some baked pancakes with pears & cardamom. Yum!
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Baked Pancake w/ Pears & Cardamom
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Melt 2 Tbsp. butter in a 10" cast iron (or other oven proof) skillet. Toss in sliced pears, cardamom, lemon juice & sugar. Cook, stirring occasionally, until the pears are tender & the sugars are beginning to caramelize, anywhere from 10-20 minutes.
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Combine flour & salt in a large bowl, make a well & add eggs. Whisk to combine, adding the milk a little at a time until batter is smooth. Whisk in vanilla & 2 Tbsp melted butter.
Pour the batter into the hot pan over the pears & place it in the oven.
Bake until golden & dramatically puffed, about 30 minutes.
Dust with powdered sugar & cut into wedges. Serve immediately.
Recipe Notes
This baked pancake is good reheated or eaten cold should there be any leftovers.
Brion & I really enjoyed this pear pancake with some sausage & eggs on the side for a nice sweet/savory meal.
I recall my mother’s rice pudding with much fondness. It was a creamy pudding with raisins and a nice cinnamon flavor. Although, as a kid, raisins didn’t really appeal to me, they seemed to belong in this pudding. My father was a ‘meat and potatoes’ kind of man with an inherited love of sweets. I rarely ever remember my mother preparing a meal that didn’t end with some kind of dessert. It didn’t have to be anything elaborate. To this day, I still think a meal isn’t complete without a little sweetness at the end. Not a good thing as we get older.
Rice puddings are found in nearly every corner of the world. Milchreis is the German version, made by cooking short grain rice on the stove top in milk with sugar, cinnamon and vanilla.
Due to the mildness of this pudding, you can change the flavor significantly by just making a few changes such as nutmeg or cardamom instead of cinnamon, adding fresh or dried fruits and/or nuts.
That brings me to rhubarb — I love everything about the plant — how good it tastes, the beautiful huge foliage in the garden and how it can keep on producing all season long. The uses of rhubarb are endless, both sweet and savory.
Bordering one side of my mother’s large country garden grew six or eight rhubarb plants. I can’t even remember all the things she made with it but one thing still remains and that’s my love for it.
Today, January 22, our family celebrates the birthday of my sister, Marilyn. Birthdays were always made to be special as we were growing up. Not so much as to gifts but in regard to the family acknowledgement of ‘your’ day especially food wise.
For something I think holds a special nostalgic memory and to mark the occasion even if we can’t be together, I have prepared a German rhubarb crumble rice pudding.
BRION & I ARE THINKING OF YOU MARILYN & SEND OUR LOVE & BIRTHDAY WISHES.
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German Rhubarb Crumble Rice Pudding
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Instructions
Rice
Place the milk, rice & sugar in a heavy bottomed pot on medium heat & bring to a simmer. Cook 45-55 minutes on medium low, stirring occasionally so bottom doesn't scorch, until it reduces by about half.
When thickened, remove from the heat, let it cool. Pour into a bowl or 4-6 individual custard cups you will serve from. Pudding can be served warm or cover & refrigerate.
Rhubarb Compote
Add rhubarb, sugar & ginger to a small pot. Over medium heat, cover & bring to a simmer. Cook 5 minutes at a simmer until rhubarb has softened but still keeps its shape. Set aside to cool.
Crumble
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In a bowl mix all the ingredients & bring it together with your fingers or a fork. When fully mixed, spread it on a lined baking sheet & bake for 15-20 minutes, until browned & crispy. Remove & cool.
Serving
Spoon a generous portion of the rhubarb compote on top of the pudding, followed by a generous portion of the crumble mixture.
The humble bagel, with its distinctive round shape and chewy texture, has a rich and diverse history. The bagel’s roots trace back to 17th-century Poland, where Jewish bakers crafted these circular breads. Anti-Semitic laws restricted Polish Jews from baking regular bread, leading them to create an alternative: the bagel. To circumvent the restrictions, they boiled the dough before baking it, resulting in the characteristic chewiness. Bagels were initially plain, but over time, they evolved into various flavors and toppings.
While traditional bread pudding recipes rely on stale bread cubes, bagels offer a unique twist that elevates this classic dessert to new heights. Over time, variations have emerged across different countries and despite its reputation as ‘poor man’s pudding,’ bread pudding remains a tasty and comforting dessert.
In 2015, ‘The Taste of a Memory’, a memorabilia/cookbook I wrote as a tribute to my wonderful parents, was published. It contained a compilation of stories, articles, recipes and reflections that evoke an intimate memory, a special time period and fond emotion brought about by the aroma and taste of food. Writing them down not only put them in print but allowed me to take a mental journey back to a gentler time.
The book contains over 160 bread pudding recipes – savory, sweet, specialty & low calorie as well as sauces, nutritional information, personal stories, reflections & treasured family photos.
This onion bagel & Brie bread pudding adds such an ‘upscale’ twist to a morning brunch.
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Onion Bagel & Brie Bread Pudding
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Instructions
Spray an 11 x 7-inch ceramic/glass baking dish with cooking spray.
In a large bowl, beat eggs & milk. Add remaining ingredients; mix well. Pour into baking dish. Cover & refrigerate 8 hours or overnight.
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Uncover dish & bake 50-55 minutes or until golden brown & center is set.
The Red Lobster Cheddar Bay Biscuit Shrimp & Lobster Pot Pie was first introduced as a limited-time menu item by the restaurant chain in May 2013. The pot pie was part of its ‘Seaside Mix & Match’ promotion. This marked the first time the iconic biscuits were used as a topping for a main dish in the restaurant’s history. The dish featured a creamy sauce with shrimp, lobster, peas, and carrots, topped with the biscuit dough, then baked until golden brown.
The specific Red Lobster menu item was a unique, promotional creation designed to leverage the immense popularity of their free, unlimited biscuits. It has inspired numerous copycat recipes and variations that circulate online, allowing fans to recreate the dish at home using the store-bought Red Lobster biscuit mix.
The biscuits are made with a blend of medium cheddar cheese, garlic, and herbs, finished with a melted butter topping. This rich, savory flavor profile makes them highly addictive and distinct from typical bread or rolls. Being a ‘drop biscuit,’ it gives them a light, fluffy, and airy texture, as opposed to the denser, rolled biscuits. This unique consistency makes them melt-in-your-mouth delicious when served warm.
This copycat recipe checks all the boxes for Brion & I so I had to try it.
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Cheddar Bay Biscuit Shrimp & Lobster Pot Pie
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Ingredients
Cheddar Bay Biscuit Topping
Ingredients
Cheddar Bay Biscuit Topping
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Instructions
Pot Pie Filling
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In a saucepan over medium heat, melt butter. Add garlic, onion, & celery. Cook until soft, about 5 minutes. Stir in flour & cook 1 minute, forming a roux.
Slowly whisk in seafood broth & cream. Stir until smooth & slightly thickened, 5–7 minutes. Season with Old Bay, salt & pepper.
Add shrimp & cook 2–3 minutes until pink. Stir in lobster parsley. Remove from heat.
Biscuits
In a bowl, whisk together flour, baking powder, garlic powder & salt. Cut in the grated cold butter until crumbly. Stir in cheddar & herbs. Add milk & mix until just combined. The dough will be sticky.
Assembly
Spoon seafood mixture into 4-12 oz. ramekins or a baking dish. Drop biscuit dough over the top, spreading gently. Bake 20–25 minutes, until biscuits are golden & cooked through. Let rest 5–10 minutes before serving.
Plachinda, also spelled as Blachinda, Platchenda, Platchinta, Blachinde, and Blagenda, is a pastry dessert with a flaky pie crust and a delicious pumpkin filling. It resembles a turnover or a hand-pie.
The history of Plachinda is intertwined with the Germans from Russia culture. In 1910, approximately 60,000 Germans from Russia settled in what is now North Dakota, USA. They brought their customs, traditions, and food recipes with them. Plachinda is one such culinary delight that continues to be enjoyed today.
Once again, I set out to bring back the ‘taste of a memory’. Of course, this used to start with some discussion about the meal with my sister Loretta. Between the two of us we could usually remember enough so I can attempt to recreate the taste.
It seemed whenever my mother made plachinda it was served with a white bean soup or ‘Weisse Bohnensuppe’. Kind of an unusual pairing of sorts — bean soup with a sweet pumpkin pastry but it was so good.
It seems most recipes you find on the internet make plachinda as individual turnovers. I think I recall my mother making it in a rectangle casserole dish with the pastry on the bottom and up the sides and the filling showing. I decided to make it as a ‘jelly roll’.
Here’s my ‘spin’ on this much-loved plachinda. Good but as usual never quite as wonderful as my mother’s.
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Ingredients
Pumpkin Plachinda Filling
Ingredients
Pumpkin Plachinda Filling
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Instructions
Pumpkin Filling
In a small bowl, combine the filling ingredients & set aside.
Plachinda Pastry
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In a medium bowl, combine flour, sugar, baking powder & salt. Whisk together eggs, milk & oil; add dry ingredients, working into a soft, stiff dough.
Turn onto a lightly floured piece of parchment paper. Roll dough into a 14 x 14-inch square; spread pumpkin filling down the center & halfway out to the sides -- about 1/4-inch thickness.
Fold the outside third of the dough over filling, repeating with the last third; pinch to seal. Leaving plachinda on paper, transfer to a baking sheet.
Bake for about 35-40 minutes or until golden brown. Slice & serve warm.
Recipe Notes
- If preferred, individual turnovers can be made instead.
