Muenster Cheese Souffle

Recovering from cheese-induced swoon. Image via Wikipedia

From a beloved reader--Dr. GreenThumbs Hops--a recipe to induce a swoon and thud on the floor. Read it near your chaise wearing a hoop skirt and corset so as to swoon unharmed and prettily in a most Victorian fashion. Who can resist a recipe that comes with the description:

Sometimes this souffle will appear "runny" or uncooked inside-this is only because of the cheese cubes, if they are not small enough. This dish can sometimes be a mess to serve, but it is always a joy to eat.

Dr. Greenthumbs Hops has a most wonderful palate. I believe her when she says it is a "joy to eat". Dr. Hops suggests serving it with wine and a light salad to feed two adults (or four as a side).

Muenster Cheese Souffle

1 1/4 c whole milk
1 1/2 TBSP butter
3 TBSP flour
1/4 tsp cumin

Panko
3 large eggs, separated
1 cup (4 oz.) 1/3" Muenster cheese, rind removed

Bring milk to simmer in small saucepan; remove from heat. Melt butter in heavy saucepan over med. heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly (6-8 minutes). Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl and let cool for 10 minutes. This can be made ahead- let stand 2 hours or chill 1 day. Bring to room temp before using.

Preheat oven to 400 degrees. Butter a souffle dish and coat inside with panko. Whisk egg yolks into souffle base 1 at a time. Stir in cheese cubes. Beat egg whites and pinch of salt in another bowl until stiff but not dry. Folk egg whites into souffle base in 3 additions. Transfer to prepared dish.

Bake souffle until puffed and brown on top, and firm but jiggly to touch, about 30 minutes. Spoon onto 4 plates. Serve with salad and enjoy with copious amounts of white wine. A Sancerre or a white Burgundy are my picks.

Thanks to Dr. Greenthumb Hops. Her recipes are always lovely, and have assumed special places in my files and heart!

It's late and I'm tired

and I haven't eaten a thing but junk food and coffee all day long. So imagine how I'm swooning over the following:

Migas in the morning, courtesy of homesick Texan

Pumpkin Pancakes via Joy the Baker and Pancake Maker

Quiche Lorraine via Smitten Kitchen. I mean, she has a NEWBORN! What is she doing with leeks?

And in a very useful "Cooking the Blog" post, Wednesday Chef cooks from the NYTimes and has a thing or two to say about it:

Melissa Clark's Coconut Barley Pilaf

Whatever the outcome, it looks fabulous. Head on over and see for yourselves.

Oh, one last thing. Joy has something to say about buttermilk:

The best buttermilk substitutions

Migas and pumpkin pancakes are definitely on IcedLatte's table this weekend.

Not sure what to do with your homemade ricotta from several posts ago?

Try these:

Ricotta Pancakes

via blogchef.

I am sensing a busy cooking fall ahead of me. Very busy.

Handmade cheese

Not a stinky bleu or a piquant sharp cheddar but lovely, serviceable ricotta, a delight from David Lebovitz, he of Paris and ice cream fame:

Homemade Ricotta Cheese

If you're reading that recipe and wondering to yourself, like I am right now, just where is that Salted Butter Caramel Ice Cream recipe David had on his blog years ago?

Right here

Why, I wonder if he has any paleta recipes? Not exactly, but HOLD THE PRESSES!

Vietnamese Coffee Popsicles

Yes please.