Souffle Fears

Late last year, I outlined my 2012 cooking resolutions. As of today, all but one - the souffle - have been attempted.

Avid readers of this blog know that my last foray into my cooking resolutions (making homemade pasta) was met with a number of...ahem...challenges. See The Time I Made Pasta and it Turned to Mush for more details on that particular cooking debacle.

This weekend, I'll be tackling my final cooking resolution heads on and making a savory souffle with nutty gruyere. Armed with an excellent recipe from Michael Ruhlman's Twenty (a book every cook needs to own - more on that later) and my trusted Kitchenaid mixer, I'm hopeful things will come together...or at least be edible.

I'm not going to lie; I'm pretty intimidated to attempt this notoriously fickle dish. If you have any words of wisdom, tips or ideas, leave a comment and let me know.

In the meantime, I'll be studying this video and working to get perfectly peaked egg whites. This makes it look so easy doesn't it?