This French Fridays with Dorie post is late. I had meant to bake these soufflés Thursday night for dinner, but then when jwa came home, he was all, “Let’s go out. Oh, and I’ve already had about four eggs today.” So, yeah, more eggs didn’t sound like a great idea and I am always easily able to be talked into going out to eat. So, I covered the unbaked soufflés with plastic wrap, popped them in the fridge, and was prepared to hope for the best.
Notes:
1. A 2-3 hour rest in the fridge is not the end of the world. I baked two soufflés when we got home (just in case they were completely hosed in the am) and they seemed to rise fine. Of course, after baking and cooling to room temperature, they went back in the fridge. The two soufflés I baked Friday morning, while still tasty, did not rise as much. Science!
2. I love cumin, so I loved the cumin flavor in these souffles.
3. My muenster was not fancy, French muenster, but normal, everyday, run-of-the-mill muenster. This is one of the reasons I didn’t feel too bad about not baking them right when I had planned on doing it.
4. Dinner was at Block and Tackle and it was super good. I had the Pan-seared Black Cod with creamed leeks and Yukon Gold potato confit. Plus Salt and Pepper Calamari. Mmmmmmmm! More on that in a different post.
Okay, photos below and here is a link to all the other Doristas that baked their souffles correctly!
Your souffles look terrific! And definitely worth a little less puff for a dinner of that black cod…yum!
still looks great, and thats all that matter is that it tasted good and was worth the effort for you! 🙂 Great job!
So much talk about the cumin and I didn’t really even notice the flavor in the souffles. Maybe because I cook with it so much. Well, yours looks fantastic. I couldn’t find French Muenster either. I think any cheese works… it;s the techinque that’s great.
They look just fine to me.
You got more rise out of yours than I did out of mine! I would have traded! But yes, they tasted wonderful and I too loved the cumin.
I think a good restaurant meal is worth a late post. I posted a catch up myself, but reading everyone’s posts this week is making me want to try these soon. Yours look beautiful.
Dinner out after a long day wins out almost every time.
Beautiful color on these!
Making soufflé vs. black cod? No contest there! The dish from your dinner is mouthwatering.
Great game-time change! Your meal looks delicious… and you still got to have the souffle the next day!! Win-win!
I didn’t have the “fancy” cheese either, but it’s been a while since I’d made a souffle, so it was good to be reminded about what a fun dish it is! Yours look wonderful!
Sounds like a nice dinner out. And you got to eat souffle anyway! I think the muenster you used cut much more neatly than the French version I used. Nice job!
That’s the rubber muenster I used — ok, but now I know to be on the lookout for real muenster (internet!) Great to know the batter can rest at least a few hours — way to roll w/it!
Super lovely photos and so cool that you made the soufflés AND got dinner out. Well played 🙂 Seriously, interesting to know that it did make the difference to not cook them off right away. I had wondered. And you had me laughing at being afraid they would be “hosed” if you waited till morning. Oh we do for these blog deadlines ……Looking forward to more info on that restaurant.