Gruyere Cheese Puffs for #SundaySupper

On November 1, 2014, in Recipes, by Chris Baccus


I was vigorously beating the eggs into the flour, water, salt, and butter mixture when my wife walked into the kitchen with a look of disappointment.

“I thought you were cleaning,” she shares with me.

“Nope, just making cheese puffs,” I reply.

It was long after dinner and we were getting ready to watch the film Chef. I was looking forward to the film since it premiered at SxSW earlier this year. Some warm cheese puffs and glass of wine was a great way to enjoy a film about a love of food.

This recipe is one I learned over 20 years ago when I took a French Bistro cooking course at the local community college. It had been a good 10 plus years since I’ve made it and well I still got it. They came out perfect and made for an excellent movie snack.


Gruyere Cheese Puffs
Makes 30-40

1/2 tsp salt
1/2 cup butter
1 cup water
1 cup flour
4-5 eggs
3/4 cup gruyere cheese, shredded

Preheat oven to 425 degrees. Add the salt, butter and water to a pot on high heat. Heat until a boil and immediately turn down the heat to low and add the cup of flour. Stir with a wooden spoon and add 3 eggs and beat vigorously until shiny and well blended. Add another egg and beat to combine until the mixture has a shine and drops from the spoon. Add the final egg if needed. Finally add half the shredded cheese and stir to combine.


Place tablespoon sized drops of mixture on to a buttered cookie sheet and sprinkle with gruyere cheese.  Cook for 20-25 minutes until puffy and about to brown.


Serve with a glass of wine and enjoy!


For more great #SundaySupper Recipes


Appetizer or starter

Main Dishes

Side Dishes


Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tagged with:

This week’s Sunday Supper is all about the Skinny.  One thing that has helped keep our family less-thick was our move to more vegetarian meals. Most of our decision to go vegetarian 3-4 times a week came from Mark Bittman’s New York Times article “The Meat Guzzler.”  Besides the benefit of eating less meat and its more positive environmental impact and the fact that we changed to eating more expensive, local grass-fed meats to support local ranchers, we also benefitted from the smart at home vegetarian made meals.

One of my favorite vegetarian dishes is variations on potato pancakes.  Here I use broccoli, but you can use zucchini, squash, carrots and of course potatoes. It’s a fairly flexible recipe.  I really prefer the broccoli version though as it goes well with a champagne vinaigrette.

Broccoli Patties with Arugula and Champagne Vinaigrette
Serves 4-6

6 cups broccoli, chopped
2 eggs
1 cup flour
1/2 cup bread crumbs
1 cup parmesan cheese
2 garlic cloves, minced
1 tsp salt
1 tsp pepper
pinch of red pepper flakes
olive oil for frying


1/4 cup champagne vinegar
1 tsp dijon mustard
1/2 cup olive oil
salt and pepper to taste

Chop the broccoli into bite-sized chunks then steam using a steamer or boil for 5 minutes.  After cooking, set aside to cool.

In a large bowl add eggs, flour and parmasen cheese. Mix together.  Add broccoli, bread crumbs, garlic, pepper flakes and salt and pepper.  Combine everything and then using a potato masher, combine everything so the broccoli is still noticeable, but not too big.

Heat a non-stick pan on medium-high heat. When hot add the oil. Scoop out broccoli mixture into a large ball and then gently press the ball into a flat pancake while in the pan.  You should be able to fit 3-4 in a pan.  Heat and flip after about 4-5 minutes, making sure not to burn but still getting a nice crust on each side. Place finished patties on paper towel and continue making until mixture is finished.

To make the dressing, combine the vinegar and dijon mustard.  Season with salt and pepper then pour in the olive oil slowly combining constantly to keep the dressing thick. Whisk to finish combining and add more oil if vinegar is too strong.

Arrange arugula on a plate with two broccoli patties and then drizzle dressing over everything. Serve.


For more Sunday Supper Skinny recipes checkout the inspiration below:

Sizzling Skinny Appetizers & Soups

Healthy Skinny Mains & Sides

Guilt Free Skinny Desserts & Snacks

Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7 p.m. ET and you do not want to miss out on the fun. Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

Tagged with:
Zucchini Cakes

Zucchini Cakes with Arugula Side Salad

On August 13, 2012, in Featured, Recipes, by Chris Baccus

Zucchini Cakes

“So how do they taste?” I ask my wife as I sit down at the table.

“Zucchini-y,” she responds. “They’re good. Just lots of zucchini.”

Well these cakes, patties, fritters do have quite a bit of zucchini in them.  I do recommend patting the shredded zucchini with some paper towel to remove the moister so they will hold a bit better.  I also added twice the amount of the whole wheat flour to help with hold.

The cakes go great with a simple side side. Tonight I had some local organic arugula left over from the South Pasadena Farmers’ Market.  I also sliced some cherry tomatoes and added a bit of grated parmesan cheese then topping the salad with a simple dijon mustard vinaigrette.

The recipe made 7 cakes, so plan for about 6-8 depending on the size you make them.  Also I found the cooking time to be a bit longer, about 4-5 minutes each side, since you don’t want the pan on high, but rather medium-high heat and turning often so not to burn.

Full Recipe: Zucchini Fritters. 

Tagged with:

Ungraded Local Farm Eggs There is No Alternative

On February 13, 2012, in Food, by Chris Baccus

Saturday’s Coppell Farmers Market was freezing cold in the low 30s with heavy wind, but that didn’t stop me from stopping by for some local groceries including eggs.

One of my favorite ingredients to get local are eggs.  There is no alternative.  Store bought eggs look like they come from a factory with each egg mimicking the others in shape and size.

“Yard Eggs” are eggs from small family farms or gardeners who raise chickens and have more than their family needs.  They come in a variety of shapes and colors, my favorite being the bluish-green eggs that look like colored Easter Eggs in need of no vinegar dye.

The yolks are bright, bright yellow and hold their shape firmly.  Store-bought eggs have sat around longer since they were packed in a factory and shipped from another part of the country and then stocked by the store.

This blog show the difference in quality quite nicely, if you are interested in an unscientific comparison: The Egg Experiment.

If you want better tasting eggs go local and buy some like the ones I found from Hiram Farms in Willspoint, TX.