Tim Foolery

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Gruyère Cheese Soufflé

I love trying recipes from Food & Wine (@FandW) – but have been so busy lately, I haven’t had the time (or made the time) to even read the magazine, let alone try any of the recipes. That all changed a couple weeks ago.  I decided to try my hand at making a soufflé and Food and Wine had a “no-fail” recipe for a Gruyère Cheese Soufflé.

I was a little apprehensive as I’ve heard how tough it can be to make a proper soufflé, but I figured what the hell — gotta try something new.

You can find the full recipe on the Food and Wine website.

I followed the recipe exactly — except for the last set of ingredients. I couldn’t bring myself to use American cheese to top this dish.  I sliced Gruyère and placed on top in a crisscross pattern – and it was amazing.

Almost Ready

Almost Ready

Cooling...it was as delicious as it looks too.

Cooling…it was as delicious as it looks too.

This recipe was super easy to follow and took almost no time at all.  While this probably won’t make our list of quick and easy side dishes to make on a weeknight, it will definitely make it into my recipe box.  How could you not love a light fluffy bit of Gruyère heaven?

What new recipes have you tried lately?  Did the recipe turn out like you expected or were you disappointed?


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