Friday, June 25, 2010


I spent last week in Door County doing all sorts of wonderful things -- fish boils, hiking in several of the state parks, visiting lighthouses, eating lots of cherry pies and cherry crisps and fresh whitefish, visiting the charming little towns that dot both the coastline of Green Bay and also Lake Michigan and taking both a trolley through Peninsula State Park with its stunning views of the bay and a cruise along the shoreline which varies from rugged cliffs spotted with caves and pristine beaches.   I also took a cooking class at Savory Spoon Cooking School in Ellison Bay, one of the most northern of the towns on Green Bay in Door County.  The school is run by Janice Thomas and though the kitchen is totally state of the art, the building was once the village school house and was built in 1879. The classes are hands on and you get to eat what you cooked.  Janice also had her in-house chocolatier, Kathy "Cocoa" McCarthy, stop by with some goodies like the caramel turtle boats and almond toffees she made and to tell us about working with chocolate. It was a great way to spend the morning.  Here is a recipe from Savory Spoon and you can check out their Website at www.savoryspoon.com




Boursin Creamed Spinach


1 cup yellow onion, diced
¼ cup all-purpose flour
2 cup whole or 2% milk
1 cup heavy cream
1 pkg. (5.2 oz.) Boursin cheese
4 oz. mascarpone
1 pound chopped spinach, steamed, squeezed dry of excess moisture
¼ cup Parmesan cheese, grated
2 tsp. lemon zest, minced
Salt, white pepper, cayenne, and nutmeg to taste
1 cup coarse fresh bread crumbs (made from two slices firm white bread)
2 Tbsp. unsalted butter, melted
2 Tbsp. olive oil
Salt and black pepper to taste


Preheat oven to 425°

Coat a shallow baking dish with nonstick spray or butter and set aside.

Sauté onion in butter in a large saucepan over medium heat. Cook until onion is soft, about 5 minutes.


Add flour and stir to coat onion. Cook about 1 minute.


Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute.

Stir in Boursin and mascarpone a little at a time until melted and smooth. Remove saucepan from heat.

Add spinach, Parmesan, lemon zest, and seasonings. Transfer spinach to prepared baking dish.


Combine crumbs, butter, oil, and seasonings. Top spinach with crumbs, packing them to adhere. (Dish may be covered and chilled at this point to be baked later.)

This can be made in small ramekins and served as a separate dish to each individual.


Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes. Chard can be used when in season.

 
Boursin: This cheese is a triple cream cheese usually flavored with a variety of herbs, garlic and fresh pepper. It is great with wine and fruits.




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