Muenster Cheese Soufflés

French Fridays with Dorie

muenster cheese souffles-

Sad, fallen soufflés
More like fancy scrambled eggs
Follow directions!

 

So careless of me
I know I should read them first
Maybe I had wine...

 

Butter AND DUST the cups!
This is how the eggs pouf up.
Just look at these duds!

 

Still, here I share them.
For me they will remain a
cautionary tale.

muenster cheese souffles--4

Its not the kind of mistake I am prone to make. When am actually following recipes I am quite prone to reading them thoroughly, usually more than once, before making them. I overdo it actually. I read them step by step. I visualize myself going through the steps as I read, imagining what bowls and kitchen tools I will need along the way. I hate it when I get to a point in a recipe and I have to improvised because I failed to notice that the eggs need to be at room temperature or the milk should be hot.

Or that the soufflé cups should be well buttered and dusted with bread crumbs.

Somehow I missed that one here.This is not like me so I can only surmise I must have been seriously distracted last night as I rushed to complete a French Friday’s with Dorie assignment and publish it on time for a change. And I may have been drinking wine. Even more unusual is that I have a small memory of thinking how odd it was that Dorie didn’t specify to breadcrumb the cups! I know I even glanced back at the recipe to double check that point as I was folding in egg whites. Didn’t see it. So I just buttered them, and not very well at that. So I was essentially left with these crustless baked quiches. Too fluffy for a quiche but definitely not fluffy enough to be a soufflés.

I could have told you that they once towered spectacularly. They didn’t. I could pontificate that it is impossible to catch a perfect soufflés on camera. I won’t — that isn’t true. In truth, these lovelies didn’t end up much better than you see here. I seriously contemplated calling them baked quiches. I was going to unfold one onto a dinner plate and stage it like the editors of Bon Appetite but decided instead that these soufflés would be a good cautionary tale for me to share.

That said, they actually tasted fantastic and it was impressed upon me how simply changing up a standard ingredient for a more unusal varietal can breath new life into a classic preparation. In this case the usual gruyere was substituted with a real market european Muenster (and scented it ever so slightly with cumin. (The French Friday’s with Dorie crew tackled the Cheese Soufflés just over a year and a half ago where I managed to follow the directions and prepare the dish correctly.)

muenster cheese souffles--2

 

 Muenster Cheese Soufflés

The original recipe for these soufflés can be be found here at Bon Appetite.Bomb+End+of+Post4

This Muenster Cheese Souffles recipe was an assignment for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’s culinary tome “Around My French Table”. We generally avoid including the recipes in our posts. However, wherever there has been a significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers or by hundreds of other bloggers I will either include it here (only when adapted) or provide a direct link to it. Please feel free to contact me via the link provided on my page if you need any assistance finding a French Friday with Dorie Recipe. You should buy the book though.

It will change your life as it has mine.

 

If you like that, try these:

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. Isn’t it nice to be abruptly reminded that we’re human once in awhile? I’ve had a rash of days like this lately. I think it stems from ennui over the government shutdown and my lack of ability to get enthused about work. But, it could just be one of those things that happens to all of us…

    I wish you a lovely weekend!

  2. Souffles not rising?
    Please don’t let there be crying.
    I say they look good.

    Eggs and Europe cheese
    Seperating and mixing
    Stuff does happen, eh?

    Spirits, don’t deflate.
    There is nothing that negates
    A few good haiku

    Cheers!

  3. What is in a name
    For that we call a souffle
    Is but eggs and cheese.

    Relish the Munster!
    So happy to see you back
    And hey, you had wine.

  4. Sometimes things deflate
    It’s always disappointing
    But it’s not your fault!

    Next time it will rise
    After you beat it firmly
    Proud, erect, & stiff

  5. (I don’t Haiku)

    I followed the directions and mine did not rise spectacularly either. Oh well. They did taste great, didn’t they?

  6. As Mardi says, I don’t do Haiku either, but what the heck, your “stuff” would be great on toast. As long as it tastes
    good, that’s all that matters. We really enjoyed the flavor, but next time I am searching for “French stinky”
    muenster cheese and doing it right. Have a great weekend.

  7. So sorry to hear it. But kudos for being honest and posting your mistakes alongside your successes. We all have them.

  8. Well your incredible panna cottas make up for this slight miss. And a haiku always wins you a few bonus points 🙂

  9. I say blame it on the wine. It always does me in too, but it sure makes cooking more fun.

  10. I had a similar story with a souffle recipe that has been tested and stayed true in the past… so disheartening… but at least its still tasty, even though its not a perfect souffle! 🙂

  11. All I can say is, these things happen! Your souffles still look pretty good to me and I’m sure they tasted wonderful! I’m with Diane…blame it on the wine! Have a great weekend, Trevor! BTW, It was great getting to meet you at the IFBC! Hope your picnic was a success!

  12. Call me silly – I liked the way they looked! xo

  13. I still think your souffles turned out great!

  14. NOT a poet, but I will say I think they look just fine.

  15. Short soufflés may plague
    A chef’s presentation, but
    Taste better than none.

    I think they look beautiful, high or low.

  16. This may not look as intended, but I think it looks delicious!

  17. Been there… done that. I can still hear one of my culinary instructors saying “Read the recipe, Adri.” And then me responding “But I did…”

    I bet they tasted great, just the same!! And isn’t this when you serve them and say “Try my Fallen Souffle. It’s the latest from Paris.”

  18. The only Haiku you are getting out of me comes via a box 🙂 Glad to see so much poetry activity this week and I also loved your souffle results, height or not. The lower the results the easier to slather onto toast…..and thanks for keeping it real. And cooking with wine (more important than results…)

  19. I agree with Tricia!
    If it were me, I’d probably just not worry about it at all! Wine makes everything better. Especially a fluffy omelette! (c’mon, you know that’s what it is at heart).
    This was mostly fun to remind me that making souffles is easy, and yummy!

  20. I reckon these souffles would taste pretty good, even if they poutily refused to pouff!

  21. Puff and height, pshaw!
    Cheese goodness. In the end,
    “tasty” is what counts

  22. Love your “tasty dud” post. I wish I had found some real market muenster — mine was a rather rubbery, deli sandwich style slab, no wonder the taste was not remarkable. But, can’t complain about eating soufflés and drinking wine! À santé!

  23. Oh, they look yummy!

  24. I hate when I do that. I’m usually so careful, but sometimes these things just happen. I’m glad yours still tasted good! The cheese really made it.

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