Muenster Cheese Soufflés
I love Muenster cheese…even if it’s not the coveted French Alsace variety with the “big and bold flavor” that Dorie extols. I was anticipating the need to use ordinary grocery store Muenster for these soufflés…but a last second run into one of the more gourmet markets brought me face to face with the real, albeit pricey, deal! My pungent round of Petit Munste, le préferé d’Alsace, was $15.99 for 220 g. Yikes. But actually, I was excited to make these individual Muenster Cheese Soufflés. Instead of sugaring the buttered ramekins, you utilize dried bread crumbs to give the batter something on which to cling while making it’s triumphant rise. With the cheese in my fridge, I was ready to roll.
Oh, boy; these were terrific! As with soufflés in general, they deflated almost instantly, but the gourmet Muenster was a sublime addition, providing the predominant flavor without overwhelming the dish. The bit of cumin in the recipe was also discernible…and the perfect complement. I had one for lunch and another for dinner. Even the hubby was impressed. As Dorie suggested, I served mine with a salad of sliced cucumbers, grape tomatoes and peppers. In lieu of roast red bell peppers, I sprinkled my salad with “Sweety Drop” peppers purchased at DeLaurenti: Specialty Food & Wine in Seattle when I was at the food bloggers conference last month. Simply dressed with kosher salt, olive oil and balsamic vinegar, it made for a perfect meal.
The recipe can be found on Epicurious.
What I learned at the International Food Bloggers Conference (my favorite food bloggers conference to date!!!!):
- Friendships established on-line are only reinforced when you meet in person. I have made the most amazing friends via food blogging and meeting SO many was truly the highlight of the conference.
- Seattle is a foodie’s heaven. Dining at the award winning Sitka and Spruce was the culmination of an amazing conference…sharing top notch food with like minded gourmands. Every bite was exquisite. Thank you Urban Spoon!
- Dorie Greenspan is the antithesis of a diva…she made herself available to all of us, gave her phone number out to one of my friends who wanted a cookbook autographed and brought us cookies from her New York bakery. Meeting her was worth the price of admission and more.
- Renowned New York Times food photographer, Andrew Scrivani, wowed us with his exquisite food photography. I was hoping to absorb some of his talent by osmosis…didn’t seem to stick! He showed us his home studio set up (basically a window and table) and shared his tips (now where are my notes????). He uses cheapboard inserts to bounce light artfully onto his food. He also reminded us to shoot in RAW, use our macro lenses and to utilize natural light as much as possible.
- The sponsors were AMAZING! I’ve already done a giveaway from Lágrima Vanilla Extract and plan to do an olive oil tasting with my girlfriends sponsored by California Olive Ranch. For the bakers like me, glorious samples from Manuka Doctor Honey and Sharffen Berger Chocolate were also a thrill.
59 Comments on “Muenster Cheese Soufflés”
Wow, what a post. That’s a gorgeous souffle and then you want me to swoon over Dorie and Andrew? Okay, you win. 🙂
Ah. I’m still eating my way through all the Seattle goodies! Your souff’s look fantastic Liz! I would have one for two meals in a row too!
I really like muenster cheese as well. Sometimes you gotta splurge on ingredients!
Yum…this sounds like the time and place to splurge on good cheese. What beautiful and delicious souffles Liz!
Ah, muenster!! I love muenster and for some reason I often forget about it. Thanks for jogging my memory. And now I’ll need to go track down a recipe for these lovely soufflés! They sound wonderful.
Such an exciting post, Liz. Not only did you bake up extraordinary soufflés, that I think you have pictured perfectly, you also shared your amazing experience at the conference.
I have never met anyone from the blogosphere but I sure think it must be unbelievably awesome! I’ve read a couple of blogger’s experiences and it seems like everyone feels the same way about the entire conference. It sure is an incredible time to be a food blogger!
Thank you so much for sharing your dainty soufflés and your wonderful time, Liz…
Even the Wisconsin Muenster was pricey. But it is good. Souffle looks great.
Great Dorie photo!
Lizzy,
I don’t know if I’ll ever get to a conference but you make seem like so much fun. Your photos look so wonderful, I can’t believe they need improving.
I’ve never made or had souffles. I bet yours are delicious.
Annamaria
So glad you enjoyed these too. My husband really loved the bread crumbs. I think it was a really nice touch too.
When I click away from your French Fridays with Dorie, I leave here hungry for the photographed subject. Lovely work on the Muenster Cheese Soufflé, Liz. So happy for your attendance at the IFBC last month—I suspect one day you’ll be the keynote at a conference!
These look and sound wonderful, Liz! Muenster has always been my absolute favorite cheese. I’ve never seen it in its fancy form lol; I’ll have to look because I would dearly love to give this souffle a try!
The conference sounds like it was completely fantastic. 🙂
You are a lucky soul. Great conference experience meeting Miss Dorie, finding this cheese..:). These look delicious.
You are making me hungry, Liz. sounded like a fabulous event! Your photos are good. Now I need to even figure out whtr RAW is and I’ve not even mastered a regular setting! Thanks for sharing! Looks like it was a cheesy week!
Love cheese souflee and this look georgeous Lizzy!!
Oh my other half adores DeLaurenti’s! So many treasures from all around the world and a good meat and cheese selection too. Next time the conference is in Seattle I hope to make it out! That’s so cool that you got to meet Dorie Greenspan and even better that she is so nice. I’ve heard great things about her and seen some beautiful things come out of her cookbook!
I’ve never made a souffle! Maybe this will tempt me enough to give it a try.
Oh my lord – you made me drool on my keyboard again! I am so going to attempt this over the weekend! Thanks for making me hungry 🙂
Gorgeous souffle, I’d want one for lunch! It looks so yummy 🙂
Wonderful post, Liz! Loved reading your recaps of the IFBC…so much fun! And your muenster cheese souffles look utterly beautiful! Mine deflated very soon after I took them out of the oven…even though I had my camera ready for the photos! They were scrumptious!! Have a wonderful weekend, my friend!
Beautiful soufflé!!! Would be great with a light salad!!! Yum!