In case you hadn’t noticed, this week’s theme for I Heart Cooking Clubs is CHEESE!! Any kind of cheese in any kind of dish just as long as it is from Jacques Pepin’scollection of recipes. And believe me, there are plenty to choose from.

Fulfilling this week’s theme…


    Gruyère Cheese Soufflé

I made just 1/2 of the recipe because I wasn’t sure if The Man would like it. What I ended up with was three ramekins of deliciousness.

    1 1/2 tablespoons unsalted butter, plus more for greasing
    1 tablespoons freshly grated Parmigiano-Reggiano cheese
    1 3/4 tablespoons all-purpose flour
    1/2 cup cold whole milk
    3 large eggs, separated
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground pepper
    1 1/2 ounces Gruyère cheese, shredded (1/2 cup) {I used a smoked Gruyère.}
    1 tablespoons chopped chives
    1 slices of yellow American cheese, each cut into 6 strips

Preheat the oven to 400°. Grease 3 4″ ramekins with butter and dust with the Parmigiano. Put in the fridge until ready to fill.
Melt the butter over moderate heat then whisk in the flour and cook, whisking, for 1 minute. Add in the milk, bring to a boil and cook, whisking, until thickened, 1 minute.
Remove the béchamel from the heat, then whisk in 2 egg yolks along with the salt and pepper.
Beat the whites until firm peaks form. Whisk one-third of the whites into the béchamel. Gently fold in the rest of the whites. <font color="green"}I have found that if you just need a small amount of whipped whites my small electric chopper works very well and so much easier than pulling out a mixer.}</font}
Fold in the Gruyère and chives; scrape into the prepared dishes.
Top each ramekin with a small piece of American Cheese.
Bake for 23 – 25 minutes, until puffed and golden. Serve. Original Recipe from Food and Wine

Had to photograph this one quickly because Soufflés collapse very quickly. But the collapse doesn’t affect the taste. Creamy. Cheesy. So much flavor. Now I wish I had the whole recipe. Even The Man liked it, kinda…..

For the rest of the cheesy dishes visit IHCC.