Inspiring Kitchen

Boursin Cheese is for far more than just charcuterie boards. Check out these recipes I learned from an invite only tasting session at the National Restaurant Association Restaurant, Hotel-Motel Show.

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An invite-only session at the @nationalrestaurantshow hosted by @boursincheese included a sensory guided tasting of Boursin-infused small bites. If you are like me and always used Boursin on charcuterie boards, you are missing out on so many modern ways to include this cheese in your favorite recipes. Chef @leahscohen of @pigandkhao and @piggybacknewyork showcased dishes with cross-cultural flavors that make recipes so delicious. Here’s what we tried: 🍋Spring Vegetable Cavatelli with Whipped Boursin & Lemon 🍠Stuffed Japanese Sweet Potato with Boursin & Hot Honey 🔥Roasted Cauliflower Steak with Tamarind Glaze & Whipped Boursin 🧅Boursin, Caramelized Onion, Brussels Sprout & Pancetta Galette Recipes are in the carousel for you to try. Enjoy! #boursin #boursincheese #2026RestaurantShow #recipecreation #inspiringkitchen

I attended a cooking class hosted by the Thai Trade Center Chicago recently where we learned about Thai Hom Mali Rice.

Thai Hom Mali (Thai Jasmine Rice) is a premium, government-certified aromatic long-grain rice famous for its silky texture and naturally sweet, floral scent. To make sure you are buying authentic Hom Mali rice, look for the green Royal Thai Government certification mark.

I was so inspired to try the rice at home that I created a recipe for Coconut Shrimp with Mango, Lime and Peanuts.

Ingredients:

3 cloves garlic, chopped
½ inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce 
1/2 lime, zested
1/3 cup coconut milk 
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound peeled, deveined shrimp
2 tablespoons dry roasted peanuts, chopped
1/2 mango, diced in to small cubes
1 teaspoon Cilantro, chopped

Directions:

For the rice:
1 cup water
1 cup rice - rinse rice in strainer till water runs clear.
Place in rice cooker. Follow machine directions. Once done, fluff with a fork.
Add zest of 1/2 a lime. Mix well.


For the shrimp:
Combine garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, vegetable oil, salt and pepper. Add the shrimp and marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Remove shrimp from marinade and place in a preheated non stick frying pan in a single layer.
Reserve the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total.
Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan. Bring to a boil and cook until slightly thickened, about 3 minutes.

Return shrimp to warmed marinate and toss to coat. Place rice in serving bowl, add shrimp and diced mango, and top with chopped peanuts and cilantro.

Enjoy!