This has been a great year. I have made many magnificent discoveries. One of the most bittersweet was Boursin cheese; it was the most delicious cheese, but how often cost I afford the price tag of $24 per pound. Then, I discovered how to make my own at home, and today I happened to have all the extra herbs already in my kitchen.
I used the same recipe as before. It is here. A few notes: when mixing using the hand-mixed the cream cheese will get stuck, eventually it will become soft and work it’s way free. The recipe yields 8-1/2 ounces.
- I harvested the last of this season’s chives. So I will need to wait until spring before I will have more home-grown. I reject the tendency of supermarkets to prepackage “fresh” herbs into plastic containers. Until springtime, I will probably substitute shallot for the chives.
- Since I already had all the herbs, I only spent 99-cents for the 8-ounces of Philadelphia cream cheese.
Cost: 99-cents for 8-1/2 ounces.
How much work? Low.
How big of a mess? Low.
Started: 9:00 am Ready to eat at: 1:10 pm.