Friday, November 13, 2009

Food Friday: White Cheese

Since he was a very little boy, JT has loved white cheese on a cracker.  What he calls white cheese is actually boursin, a creamy soft cheese, usually flavored with garlic and spices.  At the grocery store a cup of it will run you $4 or $5.  I don't know about y'all, but that's a bit too costly for me to pick up on a regular basis.  My version is easy to make and inexpensive.  On top of that, it tastes terrific.  Try it and I promise that you will never buy the the store version again.

When I make it, I serve it with crackers or crusty french bread.  It's a guaranteed crowd pleaser.

The Recipe
1 brick of cream cheese, softened to room temperature
1 clove of garlic, finely minced
1 tablespoon each dried oregano and dried basil
1/4 teaspoon of black pepper
1 tablespoon half and half

Place all the ingredients in a bowl.

Now get out your hand mixer.  Set the mixer on high and whip the cheese for 3 minutes.  This will whip in a lot of air, making the cheese light and creamy.

Using a spatula, place the creamy cheese in a smaller bowl to serve. 

Leftovers (if you have any) should be refrigerated.  Enjoy!


Nichole said...

I'm so making this. Does little man like the Laughing Cow cheese? I can't get enough of that stuff.

Carlos Vizcaino said...

You comment on The Pionner Woman about El Pato Sauce, I`m Mexican so I give you the recipe so you can have this sauce at home whenever you want :

Salsa de Tomate (Low Hot)


10 Red Ripe Roma Tomatoes
1 Half Medium White Onion
2 Fresh Garlic Cloves Peeled
1/2 teaspoon of dry oregano
1/2 teaspoon of cummin
1/2 teaspoon of cilantro seeds
1 Jalapeño or Serrano Chile
1 Pasilla or Ancho Chile ( 0r any mexican sundried red chile you can get)
(you can get the chiles and the spices on any mexican market of your town)

Roast until get some black spots, the tomatoes, the garlic,the onion, and the chiles. Roast is everything if you don't get a good roasted fresh ingredients you don`t get nothing.

Take the pasilla or ancho chile in some boiling water until they get smooth and fluffy, the open it and get out the seeds and the veins.

On a blender or food processor put all the ingredients together add 1/2 cup of water from the boiling chile water, mix and blend until you get the texture you desire.

Now you have enough Basic Salsa De Tomate to make a lot of mexican dishes, you can freeze some and use it whenever you like.

I invite you to my blog right now there is in Spanish but I`ll publish the english version pretty soon. Hasta la vista amiga.

Shark Butt said...

Made it, loved it. s