Kitchen Encounters

~Jamaican-Style Butter-Poached Lobsta Rasta Pasta~

Generally speaking, I am not a big fan of serving cheese or cheese sauces with fish or seafood, but, there are exceptions to every rule, so, for those who, like myself, do appreciate the divine goodness of dishes like lobster macaroni and cheese, you've gotta try my creamy-dreamy Island-Style Jamaican-Italian-American Rasta Pasta with succulent, butter-poached lobster meat added to it.  In the event you've never heard of rasta pasta, take a moment and read on:     

Rasta Pasta is a restaurant located in Colorado Springs, CO.  The owners, the Taraborelli family, specialize in fusing two of the unlikeliest of culinary bedfellows:  the island flavors of Jamaica with their Italian-American background.  It's easy to assume the title "rasta" is associated with Rastafarianism, which would require the fare to be vegetarian -- no meat or shellfish.  No mon.  It implies the colors of the veggies:  red, yellow and green.

Research revealed a full range of opinions regarding the origin of this dish (which has developed a cult following), as Caribbean restaurants across the USA, many them in New York City (which has a large Jamaican population), have a version of rasta pasta on their menu.  All left me completely up-in-the-air on the subject and unwilling to pass any along.  My best guess:  It is a savvy Jamaican-American cook's creation that got popularized in America, then made its way back to Jamaica, where it quickly became as popular as it is here.  All I can say with certainty:  It's a delicious twist on your typical creamy pasta dish, and, it appealed to me from the start.

Island-Style Jamaican-Italian-American Rasta Pasta...

Jamaican Rasta Pasta, which is almost always made using penne, is very resemblant of one of my favorite entrées in an Italian-American restaurant, Fettucchini Alfredo, which I always order primavera-style, meaning:  some vegetables get tossed into it, hence the name of my own recipe, Fabulous Fettuccine Alfredo a la Primavera-Style -- and,  it's always an option to have chicken or shrimp tossed in too.  The  Rasta Pasta Sauce itself, is also resemblant of the rich, creamy, parmesan-laced sauce that enrobes the tender strands of al dente egg-pasta and colorful crunch-tender blanched veggies, and, when ordering rasta pasta anywhere, it's Jamaican-jerk chicken or jerk shrimp options you'll find.

... plus elegant & exquisite butter-poached lobster tail meat... 

Boiling or steaming lobster might be the traditional methods for cooking lobster, but, a third method, my preferred method for tails, is butter poaching.  It's decadent, divine and sublime.  Butter poaching is done by removing the meat from lobster tails and ever-so-gently cooking them in seasoned or unseasoned melted butter without allowing the meat to simmer or boil (which toughens the meat).  There's more, it's easy to do and it only takes a few minutes.

... is a decadent, divine & sublime, relatively-easy entrée:

Butter-poaching lobster tails for rasta pasta is no different than butter-poaching tails in my above-mentioned French-style version, except, instead of using traditional French seasonings (lemon juice, tarragon, onion and red pepper flakes), I use classic Jamaican flavorings (jerk seasoning, thyme, Scotch bonnet pepper powder and lime juice).  As for the rasta pasta sauce and vegetable sauté, the recipes are both quick to make, but, note they each yield 6 cups -- twice as much as needed for 1 pound of any type pasta, so, do the math and kindly cut the recipes in half.

3  cups rasta pasta sauce, prepared according to my recipe, but do the math, cut the recipe in half

3  cups rasta pasta vegetable sauté, prepared according to my recipe, but do the math, cut the recipe in half

2  1 1/4-1 1/2-pound lobster tails, 3 1/2-4 1/2 generous cups chopped lobster meat

1  pound medium pasta shells, cooked al denté, according to package directions

1  teaspoon sea salt, for adding to water for pasta

1  cup salted butter (2 sticks)

1/4  cup white wine

1  teaspoon lime juice

1  teaspoon jerk seasoning blend, your favorite brand

1/2  teaspoon dried thyme leaves

1/2  teaspoon garlic powder

1/16  teaspoon Scotch bonnet pepper powder

~Step 1.  To prep  lobster meat, use a pair of kitchen shears to clip both sides of the underbelly of both tails and remove the thin shells.  Using your fingertips, gently remove the tails from the outer shells.  Chop tails into bite-sized pieces, about 1/2"-3/4" (3 1/2-4 1/2 cups lobster meat).

~Step 2.  In a 4-quart stockpot or saucepan bring 3 quarts water to a rolling boil and add 1 teaspoon sea salt.  Add the pasta shells, adjust heat to simmer steadily and continue to cook, until al dente, about 8-9 minutes. Do not overcook the pasta.  Transfer pasta to a colander to drain thoroughly, then, toss it into the skillet containing the vegetable sauté.

~Step 3.  To prepare the butter sauce and poach the lobster, in a 1-cup measuring container, stir the lime juice, jerk seasoning, dried thyme, garlic powder and Scotch bonnet pepper powder into the wine.  Place the butter in a 2-quart saucier.  Add the wine mixture.  Over extra-low heat, melt butter into wine, stirring frequently, until steaming.  Add the lobster pieces and stir constantly, adjusting the heat, lowering if necessary, until lobster is opaque and just cooked through, about 3-4 minutes.  Do not simmer or boil.  Do not over-poach lobster tails.  

~ Step 4.  Using a large slotted spoon, transfer the lobster pieces to the pasta/vegetable mixture in skillet.  Add rasta pasta sauce, in 2-3 increments, tossing after each addition, until all ingredients are nicely-coated (not drenched) in the cream sauce.  

Note:  There will be almost a cup of flavorful butter sauce left in the saucier.  I like to serve the remaining butter sauce to the side with toasted rustic bread slices or garlic bread for dipping.

Stressed?  Don't worry, be happy.  Eat lobsta rasta pasta:

It's fantastic made w/lobster or seafood ravioli too:

Jamaican Rasta Pasta w/Butter-Poached Lobster:  Recipe yields 4-6 rich, hearty main-dish servings.

Special Equipment List: kitchen shears; cutting board; chef's knife; 4-quart saucepan; colander; 1-cup measuring container; 2-quart saucier; large slotted spoon; 3 1/2-quart chef's pan w/straight deep sides (for preparing rasta pasta sauce); 12" nonstick skillet (for preparing vegetable sauté)

Cook's Note: Store-bought seafood stock is readily available, but I can tell you this:  it is a compromise and I never feel my end result is quite as good as it could have been if I'd used my real-deal stock.  Besides, one of the fundamentals of good cooking is to waste nothing, or as little as possible, so this gives me an opportunity to feel good about myself.  All my shrimp and lobster shells go in a freezer bag.  'Nuff said.  ~ Save Those Lobster Shells!!!  Because I Said So!!! ~

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ Florentine-Style Ricotta Cheese & Spinach Sauce ~

Creamy cheese sauces have a place in my food world -- not a big place, but a place.  My attitude toward them is to use them judiciously, in a manner that does not overpower the dish being served, and, in moderation, so as not to tip the scale.  To my credit, I have developed my own versions of more than a few:  Easy Boursin, Trendy Rasta Pasta, Classic Mornay, Silky Parmesan-Sherry, Dreamy Gorgonzola, Basic Asiago, and a Kid-Friendly Cheddar.  It is my opinion that, for the most part, all store-bought cheese sauces are a compromise, so, don't debate it, just grate it -- take the few minutes required to make your cheese sauce from scratch.

"A la Florentine" = in the style of Florence, Italy.

"A la Florentine" is an Italian term which refers to egg, fish or seafood dishes prepared "in the style of Florence, Italy", meaning:  they are presented on a bed of spinach and topped with a creamy sauce, usually Mornay sauce, which contains Parmesan cheese.  What about the chicken Florentine we all love?  Well, it originated here in America and was made famous by upscale French restaurants back in the 1960's, where it remains ensconced today.  I for one am a spinach lover, and I am here to tell you:  eating spinach in this context is a downright decadent, indulgent, somewhat noble experience.  If you are convinced you don't like spinach -- get over it.

The green thing called Florentine = spinach (fresh vs. frozen):

As a spinach lover, I'm grateful to whomever developed the process for industrially cleaning and packaging it washed, dried and in bags. Why? Handling spinach "au natural" is labor intensive from the standpoint it must be meticulously cleaned of sandy grit, and, it can't get overly-wet while doing that because it loses its integrity quickly. Then, the tough stems need to be snipped.  While I recommend using fresh spinach for most Florentine recipes, if all you have is frozen spinach, worry not, all sorts of Florentine-style dishes turn out uncompromisingly fine using frozen, and, it's perfect for this creamy, full-flavored, cheese sauce.

1 lb. fresh spinach, cook & drained = 1 1/2 cups = 1, 10-ounce box frozen

~ Step 1.  I can think of many instances to use fresh spinach, but this quick-and-easy weeknight-meal sauce is not one of them -- frozen chopped spinach yields the right amount every time with no need to cook it.  Thaw the spinach overnight in the refrigerator or in a colander placed in the sink with cold water dribbling over it.  Once thawed, wad the spinach up in several layers of paper towels and squeeze as hard as possible to remove as much liquid as possible.  Kept covered in the refrigerator, this task can be done a day ahead. 

Looking for a cheese sauce for pasta, veggies, chicken, fish or seafood?  If so, try mine.  It's great w/cheese, lobster or mushroom ravioli too.

4  tablespoons olive oil

1/2 teaspoon each:  dehydrated minced onion and garlic, and, garlic and onion powder

1/2-3/4  teaspoon each:  sea salt and red pepper flakes, to taste

1-1 1/2  cups heavy or whipping cream, to control consistency

1  cup whole milk ricotta cheese

4  tablespoons finely-grated Parmigiano-Reggiano cheese

1, 10-ounce box frozen, chopped spinach, thawed and drained

fresh pasta or ravioli, your choice

a garnish of red pepper flakes

~Step 2.  In a 12" nonstick skillet over low, heat the olive oil.  Add and stir in the dry seasonings. Add cream to skillet and increase heat to bring it to the point of steaming or barely simmering. Stir in the ricotta and the Parm-Regg.  Simmer very gently for 1-2 minutes.  Stir in the spinach and continue stirring until spinach is heated through.  Remove from heat and serve immediately.

In a world full of so much wrong, one thing is very right: 

Florentine-Style Ricotta Cheese & Spinach Sauce:  Recipe yields 2 1/2 cups sauce, enough to coat 1 1/2-2 pounds pasta or ravioli.

Special Equipment List:  small colander; paper towels; microplane grater; 12" nonstick skillet; large spoon

Cook's Note: Knowing how to make a super-quick cheese sauce is indispensable for any number of reasons. Friends can drop by without notice, a snowstorm requires some pantry cooking, or, the craving for something rich, creamy, cheesy and comforting must be quelled. For another cheese sauce that takes about the same time to make and is appropriate for pasta, vegetables, chicken, fish or seafood, try my recipe of ~ Easy Boursin Sauce for Pasta, Seafood & Veggies ~.  My refrigerator is never without Boursin.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ Easy Boursin Sauce for Pasta, Seafood & Veggies ~

Knowing how to make a super-quick cheese sauce is indispensable for any number of reasons. Friends can drop by without notice, a snowstorm requires some pantry cooking, or, the craving for something rich, creamy, cheesy and comforting must be quelled.  This five-minutes to make sauce is as delicious as it is easy, which is what makes it more than worthy of a blog post.  Both Joe and I love it tossed into pasta (sometimes with some chards of roasted chicken thrown in too), it's a fantastic sauce for seafood (if you're not a purist about cheese and seafood together), and, kids (or at two out of my three) eat steamed vegetables drizzled with it.  I rest my case.

Boursin is classified as a "specialty" cheese, but, I classify it as "party cheese" -- serve it at a party with crackers or toasts and people flock to it.  This cow's milk cheese has a creamy, buttery texture and a full flavor, similar to cream cheese, which makes it perfect to serve with wine or cocktails.  The Boursin brand is available in five flavors, (Garlic & Fine Herbs is my favorite). Whichever one you choose, there are two constants in each variety of Boursin:  garlic and peppercorns.

Boursin was the creation of François Boursin in 1957, in Normandy.  It was "his take" on the French tradition of serving cheese with an assortment of minced, fresh herbs, which guests sprinkled atop the cheese to suit their own palate. Here's one last bit of trivia: When you are purchasing Boursin, if the package does not say "all natural Gournay cheese on it", it is not authentic Boursin.  "Gournay" is the word François Boursin picked (naming it after the town he grew up in) when he was required to declare its origin to customs officials.  The Boursin brand was first advertised on television in France using the slogan, "Du pain, du vin, du Boursin", meaning, "some bread, some wine, some Boursin".

For my, Boursin cheese sauce:

2  tablespoons salted butter

1/2  teaspoon each: dehydrated minced garlic and onion, garlic and onion powder, sea salt and white pepper

1  cup whole milk

2  5.2-ounce wheels Boursin cheese

~Step 1.  In a 1 1/2-quart saucepan, melt the butter over low heat.  Stir in the spices.  Add the milk and adjust heat to steaming -- do not simmer or boil.  Add one wheel of Boursin to the milk mixture, break it up into pieces with the side of a large spoon and stir until Boursin has melted into the mixture.  Add the second wheel of Boursin and repeat the process.  Remove from heat.

Toss 3/4-1 cup sauce into 12-16 ounces cooked pasta:

Easy Boursin Sauce for Pasta, Seafood & Veggies:  Recipe yields 2 cups/16 ounces cheese sauce, which is enough to sauce 1 1/2 -2 pounds pasta.  Reheat sauce gently on the stovetop or microwave.  Does not freeze well.

Special Equipment List:  1-cup measuring container; 1 1/2-quart saucepan w/lid; large spoon

Cook's Note: While I am almost never without Boursin in my refrigerator, my ~ Buttery-Rich and Cream Cheesy Copycat Boursin ~, is almost as quick to make as Boursin sauce. Making a case for making Boursin is easy:  Sans the spices (which I have on hand all the time), you can make twice as much for half the price.  Example:  One wheel of store-bought Boursin costs almost $8.00.  I can make two wheels for slightly less than $4.00. Suffice it to say, "it makes cents".

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ Herbaceous Caramelized-Onion & Boursin Burgers ~

Eating à la Française, in the the style of the French people, is a remarkable experience.  As a person who is 100% willing to throw calories under the bus for outstanding fare, dining in France is literally at the top of my food chain.  Speaking of chains, over the past few decades, "le fast food chaînes" have indeed invaded France, but, only to the point of being easier to find without replacing "haute cuisine" (fine dining) or interrupting eating "en famille" (family-style meals).  

That said, for a culture that loves "pissaladière" (the French answer to pizza) and has long-established ties to "pommes frites" (French fries), a "hambourgeous-fromage" (a hamburger with cheese), unless it is purchased at a "Quick" (a fast-food chain), is different from the American-style hamburger or cheeseburger in that it is made with "biftek haché" (chopped beefsteak), which gives it a coarser, slightly dryer, not to be confused with dried-out texture -- it's wonderful.  One more bit of trivia: It's not a "Royale with cheese", juste "le Royale cheese".  C'est la vie!

As the French say:  "Du pain, du vin, du Boursin."

Translates to:  "Some bread, some wine, some Boursin."

Boursin is classified as a "specialty" cheese, but, I classify it as "party cheese" -- serve it at a party with crackers or toasts and people flock to it.  This cow's milk cheese has a creamy, buttery texture and a full flavor, similar to cream cheese, which makes it perfect to serve with wine or cocktails.  The Boursin brand is available in five flavors, (Garlic & Fine Herbs is my favorite). Whichever one you choose, there are two constants in each variety of Boursin:  garlic and peppercorns.  

Boursin was the creation of François Boursin in 1957, in Normandy.  It was "his take" on the French tradition of serving cheese with an assortment of minced, fresh herbs, which guests sprinkled atop the cheese to suit their own palate. Here's one last bit of trivia: When you are purchasing Boursin, if the package does not say "all natural Gournay cheese on it", it is not authentic Boursin.  "Gournay" is the word François Boursin picked (naming it after the town he grew up in) when he was required to declare its origin to customs officials.  The Boursin brand was first advertised on television in France using the slogan, "Du pain, du vin, du Boursin", meaning, "some bread, some wine, some Boursin".

Want caramelized onions on your 'burger?  Make 'em first:

Onions contain a lot of sugar and slowly cooking them on the stovetop draws out their natural sweetness. The longer and slower they cook, the sweeter they get.  When lightly-browned or browned, they take on a pleasant, nutty taste.  When caramelized to a deep amber color, they get sweet.  Caramelizing onions is easy, but, if it's a deep caramel color you want, you'll need to allow a good 35-45 minutes.  

Technically, any onion can be caramelized, but I think sweet onions work best, with yellow onions being my second choice -- I don't recommend caramelizing red onions.  My favorites are: Vidalia, Walla Walla, Maui, Texas Sweet and NuMex.  Here are two tips:

1)  To insure even cooking, slice to a consistent thickness.

2)  Onions will loose about 2/3 of their volume, so start with a lot more than you think you need.

1 1/2 pounds (after peeling) 1/8"-1/4"-thick-sliced half-moon-shaped sweet onion (6 cups) 

3  tablespoons olive oil

3  tablespoons salted butter

1  teaspoon granulated sugar 

1/2  teaspoon sea salt

2-4  tablespoons sweet white wine, for deglazing pan (vegetable stock or plain water may be substituted)

~Step 1.  Peel and slice the onions as directed.  Over low heat, in a 12" skillet, melt the butter into the olive oil.  Add the onions to the skillet.  Season with the sugar and salt.  Using a large slotted spoon or spatula, toss until the onions are evenly coated in the oil/butter mixture.  

~Step 2.  Increase heat to medium-high.  Continue to slowly cook, stirring occasionally.  After 10 minutes, onions will have lost a lot of volume and will be limp and steamed through.  There won't be any browning just yet.  Continue to cook, stirring occasionally, another 10 minutes. It's now that you are going to start to see what I refer to as light browning.  Continue to cook, stirring more frequently, another 10 minutes. Now onions are nicely-browned and truly beginning to caramelize.

Note:  From this point on, do not leave the stove.  The onions will require almost constant stirring, and, they can and will go from browned to burned quickly.  My onions cooked for another 5 minutes today, with me stirring constantly, before I added the wine and quickly (30-45 seconds) deglazed the pan, or, for a total of 35 minutes.  Deglazing the pan is an important step that takes caramelized onions from ordinary to extraordinary, so don't be inclined to skip it.

Parameters for my American-French cheeseburger:

Every once in a while I like to pretend I'm from France.  Today, my inner-French-self decided to come up with a to-die-for American-French-style cheeseburger that would make any Frenchican or American proud to eat.  My parameters were quickly established.  Start with a 2:1 ratio of American, store-bought ground beef to French-style processor-minced steak (flank steak). Liberally season the meat mix plenty of dried/dehydrated garlic, onion, salt, pepper, French herbes de Provence + a boost of granulated beef bouillon.  The steaky-textured 'burgers get pan-seared, relatively-quickly in a bit of melted butter, then topped with a creamy, flavor-packed French cheese, Boursin, and, caramelized onions.  Served on a French roll (there is no substitute for brioche) with green-leaf-lettuce, these moist, juicy burgers need no special sauce.

For the beef and seasoning mixture:

2  pounds 85/15 (85% lean/15% fat) ground beef

1  pound flank steak

2  teaspoons herbes de Provence

2  teaspoons fine sea salt

1  teaspoon coarse-grind black pepper

1  teaspoon dehydrated, minced garlic

1  teaspoon dehydrated, minced onion

1/2  teaspoon garlic powder

1/2  teaspoon onion powder

1  generous teaspoon granulated beef bouillion (1 packet)

~Step 1.  Place 2 pounds ground beef (32 ounces) in a large bowl. Cut 1 pound flank steak (16 ounces) flank steak into 1 1/2" chunks.  Place the chunked steak in the work bowl of a food processor fitted with the steel blade -- depending upon the size of the food processor, working in two batches may be necessary.  Using a series of 30 rapid on-off pulses, process/grind/mince the meat.  Place the ground steak in the bowl with the ground beef.  Using your hands, thoroughly combine the two.

~Step 2.  In a small bowl, thoroughly stir the herbs and seasonings together.  Sprinkle the seasoning blend over the top of the meat mixture. Using your hands, thoroughly combine the two.  Cover the bowl with plastic wrap and place in the refrigerator 1-2 hours, or overnight, to allow the flavors time to marry -- if you have the time, overnight is terrific.

My American-French cheeseburger -- the Boursin burger:

For the 'burgers, the toppings & the buns:

3  pounds Mel's-meat mixture, divided into 8, 6-ounce portions, each portion (initially) formed into, 4"-round 'burgers

1 5-ounce wheel garlic-and-fine-herb-flavored Boursin cheese, cut into 8 wedges, at room temperature, very soft

1-1 1/2 cups caramelized onions, from above recipe

8  4"-round brioche hamburger rolls, sliced in half horizontally, toasted or untoasted, your choice

1  head, soft Bibb lettuce, 2-4 leaves per sandwich

3 tablespoons salted butter, divided in half, for preparing electric skillet

~Step 1.  Divide the meat mixture into 8 portions, then using your hands and the aid of a 4"-round food-ring, pat and press them into thick discs, about 4"-round (they will get flattened more during cooking process).  Set aside, to come to room temp, about 30 minutes.  Cut Boursin into wedges and set aside, covered with plastic wrap, to come to room temperature, about 30 minutes.

~Step 2.  In electric skillet, melt 1 1/2 tablespoons butter over low heat.  When melted, using a pastry brush, paint bottom of skillet. Increase the heat to 385° and wait 30 seconds.  

~Step 3.  Place four 'burgers in the skillet and using a grill press or a spatula, firmly press each 'burger down, lifting and lowering the press 2-3 times to make sure the surface has been evenly pressed (into a free-form, craggy-edged 4 1/2"-5"-sized patty).  Sauté for 2 minutes.  Flip the 'burgers over and cook for another 2 minutes (1 1/2 minutes for rare-ish, 2 minutes for medium-rare-ish).  Turn heat off.  When the butter-sputtering stops, use a spatula to transfer to rolls topped as directed below.  Repeat process with remaining four 'burgers.

Brioche bun, lettuce, 'burger, Boursin, onions, eat:

Herbaceous Caramelized-Onion & Boursin Burgers:  Recipe yields 1-1 1/2 cups caramelized onions/8 Boursin burgers.

Special Equipment List:  cutting board; chef's knife; kitchen scale; 12" nonstick skillet; large spoon; paper towels; plastic wrap; 4"-round food ring (optional); 16" electric skillet; pastry brush; 'burger press or spatula; wide spatula;  serrated bread knife

Cook's Note: Mashed, smashed or whipped potatoes, made from Russets, reds or golds, skins on or skins off, baked in the oven, boiled on the stovetop or cooked in the microwave -- a case can be made, and a recipe developed, for each and every scenario, and, as long as the end justifies the means, the basic machinations for potato perfection is, for the most part, personal. ~ Buttery-Rich & Boursin-Cheesy Whipped Potatoes ~ are a personal favorite.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~ Buttery-Rich & Boursin-Cheesy Whipped Potatoes ~

Mashed, smashed or whipped potatoes, made from Russets, reds or golds, skins on or skins off, baked in the oven, boiled on the stovetop or cooked in the microwave -- a case can be made, and a recipe developed, for each and every scenario, and, as long as the end justifies the means, the basic machinations for potato perfection is, for the most part, personal.  Truth told, while I like some versions better than others, and, with the exception of one experience (where the gal unforgivably served unpalatably "soupy potatoes" made with chicken stock in place of cream, to cut back on fat, with a consistency that bastardized the word purée), I've never eaten mashed potatoes I didn't like -- in the end, salt, pepper, a pat of butter or some gravy can fix anything.

~ I Love My Mom's Old-Fashioned All-Beef Meatloaf ~, and, as we all know, like 'burgers-and-fries and steak-and-baked, meatloaf-and-mashed go hand-in-hand.  When mashing, smashing or whipping potatoes, everyone knows a goodly amount of soft or melted butter is a must.  For creaminess, some add warm cream or milk, others add buttermilk or sour cream.  Past that, common additions include:  bits of onion or garlic, bacon, and/or shredded cheddar or cream cheese.

Like cream cheese in your mashed potatoes?  

Boursin is classified as a "specialty" cheese, but, I classify it as "party cheese" -- serve it at a party with crackers or toasts and people flock to it.  This cow's milk cheese has a creamy, buttery texture and a full flavor, similar to cream cheese, which makes it perfect to serve with wine or cocktails.  The Boursin brand is available in five flavors, (Garlic & Fine Herbs is my favorite). Whichever one you choose, there are two constants in each variety of Boursin:  garlic and peppercorns.  

Boursin was the creation of François Boursin in 1957, in Normandy.  It was "his take" on the French tradition of serving cheese with an assortment of minced, fresh herbs, which guests sprinkled atop the cheese to suit their own personal palate.  Here's one last bit of trivia about Boursin: When you are purchasing Boursin, if the package does not say "all natural Gournay cheese on it", it is not authentic Boursin.  It seems that "Gournay" is the word François Boursin picked (naming it after the town he grew up in) when he was required to declare its origin to customs officials.  The Boursin brand was first advertised on television in France and Britain using the slogan, "Du pain, du vin, du Boursin", meaning, "some bread, some wine, some Boursin".

You're gonna love Boursin in your mashed potatoes.

2  pounds small, "baby" red potatoes, as evenly-sized as possible, cut in half

1  tablespoon sea salt, for seasoning the water

1  stick salted butter, at room temperature

3/4  cup cream

1/2  teaspoon dehydrated, minced onion

1/2  teaspoon dehydrated, minced garlic

1/2  teaspoon coarse-grind black pepper

1/2  teaspoon sea salt

1  5-ounce wheel garlic-and-fine-herb-flavored Boursin cheese, cut into pieces, at room temperature, softened (Note:  Homemade Boursin is super-easy to make -- check out my copycat recipe -- softened butter & cream cheese, herbs & seasonings + 5 minutes.)

~Step 1.  Remove the Boursin from the refrigerator.  Open the package and cut it into wedges.  Set it aside to soften, while proceeding with recipe as directed below:

~Step 2.  Slice potatoes in half and place in a wide-bottomed 4-quart stockpot as you work.  Cover with 2-quarts cold water and add 1 tablespoon sea salt.  Bring to a boil over high heat.  Adjust heat to a gentle, steady simmer and cook until potatoes are fork tender through to their centers, 16-18 minutes.  Remove from heat and transfer to a colander to thoroughly drain.  Return steaming hot potatoes to still hot stockpot and return to still warm stovetop.  Add the Boursin, cover the pot and wait about 5 minutes.

~ Step 3.  While the potatoes are simmering, place cream, butter, minced garlic, minced onion, salt and pepper in a 1-cup measuring container.  Place in microwave to warm up gently, until butter has melted.  Remove from microwave and set aside.

~Step 4.  Remove potatoes from stovetop and uncover pot.  On medium speed of hand-held electric mixer, incorporate the Boursin and half the butter/cream mixture.  Add the second half of the butter/cream mixture and gradually increase mixer speed to high, whipping the potatoes while scraping down the sides of the pot with a large rubber spatula until smooth and creamy (except for the pretty chards of red potato skins), about 1-2 minutes.

Smashed, mashed or whipped, try a bit of Boursin next-time:

Buttery-Rich & Boursin-Cheesy Whipped Potatoes:  Recipe yields about 6 cups whipped potatoes.

Special Equipment List:  cutting board; chef's knife; 4-quart wide-bottom stockpot w/lid; colander; 1-cup measuring container; hand-held electric mixer; large rubber spatula

Cook's Note:  Lots of folks add cheddar cheese to mashed or smashed potatoes.  It's a well-documented fact that "everthing tastes betta with chedda".  That said, if you've never tasted cheddar potatoes with dried mint flakes added to them, I implore to take a page out of my playbook.  Don't roll your eyes.  I've served these potatoes to a couple of schooled restaurant chefs who have changed their menus to serve "Mel's potatoes" with lamb or lamb chops. You gotta trust me on this one. I didn't invent the pairing of potatoes, cheese and mint.  My Eastern European ancestors did that for me. Where my people came from, parts of Russia and the now surrounding countries, the climate was cold and the growing season was short.  Along with chives, dill and parsley, mint was a hearty herb that grew like a weed.  It was the first to come to life in the Spring, but, it was the last to die in the Winter.  Click here to check out my recipe for ~ Creamy Smashed Cheddar 'n Mint Gold Potatoes ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos Courtesy of Melanie's Kitchen/Copyright 2025)

~ Buttery-Rich and Cream-Cheesy Copycat Boursin ~

Hospitality at-the-drop-of-a-hat -- it's the name-of-the-game friends, and no self-respecting cook gets caught without a block of semi-soft-, wedge of soft-, or a spreadable-cheese on-hand. Get out the cheese board, the corkscrew, and voila, instant hospitality.  A little effort and as little as thirty short minutes of spirited conversation (tick, tock) can build friendships that last a lifetime. Next to the port wine cheese, you'll find Boursin in my refrigerator -- both have relatively long shelf lives.  That said, given enough time and/or notice I make my own copycat versions*.

*Note:  Making a case for making your own port wine cheese and Boursin is easy:  In the case of both, sans the spices for the Boursin (which I have on hand all the time), you can make twice as much for half the price.  Example:  One wheel of store-bought Boursin costs almost $8.00.  I can make two wheels for slightly less than $4.00.  Suffice it to say, "it makes cents".

As the French say:  "Du pain, du vin, du Boursin."

Boursin is classified as a "specialty" cheese, but, I classify it as "party cheese" -- serve it at a party with crackers or toasts and people flock to it.  This cow's milk cheese has a creamy, buttery texture and a full flavor, similar to cream cheese, which makes it perfect to serve with wine or cocktails.  The Boursin brand is available in five flavors, (Garlic & Fine Herbs is my favorite). Whichever one you choose, there are two constants in each variety of Boursin:  garlic and peppercorns.  

Boursin was the creation of François Boursin in 1957, in Normandy.  It was "his take" on the French tradition of serving cheese with an assortment of minced, fresh herbs, which guests sprinkled atop the cheese to suit their own personal palate.  Here's one last bit of trivia about Boursin: When you are purchasing Boursin, if the package does not say "all natural Gournay cheese on it", it is not authentic Boursin.  It seems that "Gournay" is the word François Boursin picked (naming it after the town he grew up in) when he was required to declare its origin to customs officials.  The Boursin brand was first advertised on television in France and Britain using the slogan, "Du pain, du vin, du Boursin", meaning, "some bread, some wine, some Boursin".

Translates to:  "Some bread, some wine, some Boursin."

8  ounces cream cheese, at room temperature, very soft (1 large package)

4  ounces salted butter, at room temperature, very soft (1 stick)

1  tablespoon dried herbs de Provence

1  teaspoon dehydrated, minced garlic

1  teaspoon dehydrated, minced onion

1/2  teaspoon granulated garlic powder

1/2  teaspoon granulated onion powder

1/2  teaspoon sea salt

1/2  teaspoon white pepper

~Step 1.  Place all ingredients in a medium bowl and thoroughly stir them together -- there will be 1 1/2 total cups.  Cut and line two 3/4-cup ramekins with enough aluminum foil to overhang the sides by 1 1/2".  Fill both containers (full and level with the tippy top) with the Boursin.  Cover the ramekins with the overhanging foil and refrigerate 1-2 hours or overnight.

Note:  Boursin can be made 3-5 days in advance of serving and keeps nicely in the refrigerator for at least a week.  Remove from refrigerator about 1 hour prior to serving -- homemade Boursin softens, time wise and texturally, like butter softens (slightly-, semi-, very-soft and spreadable).

~Step 2.  Once Boursin has been removed from the refrigerator, loosen the foil from the top, then, use the foil as a handle to lift cheese from ramekin.  Peel back the foil.  Invert a small plate over the top, then invert the plate and Boursin to the upright position and remove the foil.  Continue to let cheese sit at room temperature until desired consistency is reached.

Cream cheese & butter + herbs & seasonings + 5 minutes:

Buttery-Rich and Cream-Cheesy Copycat Boursin:  Recipe yields 1 1/2 cups copycat Boursin cheese and two small wheels (similar in size to the store-bought wheels).

Special Equipment List:  spoon; 2, 3/4-cup-size ramekins; aluminum foil

Cook's Note: Mashed, smashed or whipped potatoes, made from Russets, reds or golds, skins on or skins off, baked in the oven, boiled on the stovetop or cooked in the microwave -- a case can be made, and a recipe developed, for each and every scenario, and, as long as the end justifies the means, the basic machinations for potato perfection is, for the most part, personal. ~ Buttery-Rich & Boursin-Cheesy Whipped Potatoes ~ are a personal favorite.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Copyright and Photos courtesy of Melanie's Kitchen/Copyright 2025)