Gruyere Cheese Souffle with Dill
Even though we haven't written a column recently, that certainly doesn't mean we haven't been cooking (not to mention eating). A recent trip to San Francisco and Napa added more great restaurant memories to our on-going list. Our favorites on this visit were Betelnut and Rose Pistola in San Francisco and Tra Vigne and The Culinary Institute in Napa. Each meal was more fantastic than the one before, and we returned ready to try some new recipes. A lunch at Beaumont's on Cumberland in Charleston inspired one of the dishes here - Stacey's Lamb Chops. Stacey (you can find him in the meat department at the Seaside Farms Piggly Wiggly) was willing to work with us to get the lamb chops just the right thickness for this recipe. If you decide to try them, stop by and see Stacey. The souffle, which is wonderful, came from the recent issue of Bon Appetit, and the cookies from Spur of the Moment Cook by Perla Meyers (William Morrow and Co. 1994)
