Ingredients
Salmon Canelone10 oz. thinly sliced smoked salmon
1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese or Boursin Pepper Cheese
1 tsp. Thinly sliced fresh basil
16 fresh chives
Prosciutto Ravioli
8 pieces thinly sliced prosciutto
1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese or Boursin Pepper Cheese
1 ripe fig, finely chopped
2 Tbsp. Sour creamBasil Oil
3 bunches basil, washed and picked
4-5 sprigs parsley, washed
2 quarts boiling salted water
1 1/2 cups olive oil
Â
Aged BalsamicPappadam cracker
Â
Baked Stuffed Figs2 Tbsp. Butter, melted
8 large ripe figs
3 Tbsp. Sugar
Cooking spray
1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese or Boursin Pepper Cheese
4 mint sprigs, finely chopped (optional)
Fig jam (recipe follows)
Fig Jam
4 large ripe figs, stemmed and chopped
1/2 cup red wine
2 1/2 Tbsp. Sugar
2 Tbsp. Finely chopped red onion
1 Tbsp. Honey
1/2 tsp. Vanilla extract
1/4 tsp. Cinnamon
1/4 tsp. Salt
pinch ground nutmeg
Description
Grand Prize Winner Of The Boursin's "Chef Of The Year" Contest November 2001, Recipes From GourmetSleuth
Gourmet Sleuth
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