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!

Breakfast for Dinner Salad

Image via Wikipedia

We love breakfast here. What's not to love? Bagels, pancakes, fruit, Timbits, coffee, coffee, coffee, fresh orange juice, coffee, sausage, bacon....Almost better is breakfast for dinner. It's fast, and loaded with ah, well, let's call it "protein" and the whole family loves it.

So today is Thursday, and I've been sick all week with a fever, sore throat, and snot:



I don't have any cowbell. I've as stressed as can be for any number of good reasons and a lot of really neurotic ones. I got home and stared with my febrile gaze at the fridge praying that it would suddenly fly up and crush me. Cooking another meal (we're trying to do six at home, plus all breakfasts, and lunches on weekends) was rather intimidating after a SUPER crazy week all with a tedious febrile illness.

But then I got inspired. How about a breakfast for dinner salad? My favorites--bacon, egg, cheese, fruit--all served over lettuce. Here's how it went down in about 20 minutes:

Breakfast Dinner Salad
Serves 4

Salad:
1 large container baby salad greens (mesclun or baby romaine, already washed)
8 slices bacon
2-3 ounces blue cheese
1 mango
2 pears
4 eggs
Olive oil

Dressing:
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons olive oil
Salt

1. Turn on large frying pan to heat up and throw bacon in (I use a non-stick electric skillet).
2. While the bacon is cooking arrange lettuce on 4 plates.
3. While the bacon is still cooking, peel mango.
4. Check the bacon and flip it over if it's ready. Chop up mango and pear into bite-sized pieces and arrange fruit on lettuce.
5. Crumble cheese on lettuce.
6. Turn over the bacon if you haven't already.
7. When the bacon is done put it on paper towels and press out the fat. Drain the rendered fat in the frying pan and wipe it out. Add about 1 teaspoon of olive oil if the pan looks too dry for eggs.
8. When the pan is ready break the four eggs carefully into the pan individually and start to fry.
9. Mix the ingredients for the dressing and drizzle over the four salad plates.
10. Flip the eggs sunnyside over (unless you want sunnyside up)
11. Flip the eggs on to the salads and serve. The yolk will break and spread deliciousness all over your salad.
12. You could also serve toast triangles on the side if you wanted to, and croutons wouldn't be out of place, but this salad was quite fine on its own.

Related articles by Zemanta

• You can now go to work on an egg every day scientists say (telegraph.co.uk)
• Bento no. 64: Miso marinated pork, plus using up leftover bits from decorating bentos (justbento.com)
• Eggnog: Where does it come from? (gadling.com)
• Good Question: Vinegar Alternative for Salad Dressings? (thekitchn.com)