cheese souffle. 

There is something decadent and sophiaticated about making a souffle. On my 101 list, item number two, I set out to try my hand at another souffle. Although perceived as difficult to make, I argue that they are stigmatized and have a bad reputation for it. They are relatively simple, albeit it intricate and time consuming. 

So after doing a small inventory of my 101 list, I decided making a souffle was something feasible right now in my life. And we just bought cheese and eggs. 

I went with the Gruyere and Parmesan Cheese Souffle from William Sonoma. It was amazingly delicious. I paired it with Anne Burrell’s Kale Caesar Salad. I think I posted about it in an earlier post. The dressing is made with real anchovies, and unmatched. 

It was a dinner fit for a king. And we bad no real occassion: just a random and wonderful Wednesday night. 

If you’re feeling up to the challenge, I recommend trying to make one. You do have to be careful with the dish and the egg whites, but I think anyone can do it. And I encourage you. 

For the William Sonoma Gruyere and Parmesan Souffle click here.

Best of luck, and enjoy!

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