I feel like I've been babbling a lot on the blog recently, but I have surprisingly little to say about this recipe. I've never had Boursin cheese and I was definitely curious to try the recipe, but I wouldn't say it was a very memorable one. It was very easy to put together, but quite expensive. (My store only had one brand of fromage blanc and it was a fortune! It probably would have been cheaper if I had just used ricotta, but I did like that fromage blanc is naturally fat free.) It definitely tasted good, but not amazing, and probably isn't something that I would make again.
I made the cheese the night before, and stuffed some of it into some piquillo peppers that I happened to have around. I served the rest of it with sliced vegetables, some defrosted left-over fougasse, and a bean salad.
The salad was probably the most exciting part of the meal. I bought some garlic scapes on impulse at the farmer's market last weekend and decided to make them into a garlic scape pesto, even though I had no plans for the pesto. I also wanted to make a salad with these beans. I was about to roast some garlic to combine with the beans and some roasted cherry tomatoes I had in the freezer (per the suggestion), but luckily I thought to just use the pesto instead. I tossed everything together, and it made a quick and flavorful salad.
As part of my continuing attempts to catch-up (my goal is to be caught-up by my one year blogging anniversary in October), I also made gougeres this weekend. I bought a really good cheese at the farmer's market (I can't remember the name, but it was similar to a parmesan) and combined that with some cheddar that I had at home. I'm trying to eat more whole grains, so I used about 3/4 multigrain flour mix (I use Kim Boyce's recipe from Good to the Grain) and the rest white flour. I've made gougeres a bunch of times, and all of the recipes I've tried have been about the same, but they do always taste great! Paul didn't even notice that it wasn't all white flour (he often complains). He just said that they were excellent. I'll definitely be making them again.