I can’t remember who it was, but someone was talking to me about how effortlessly the French will whip up a souffle for dinner, something on par with opening a can of soup or mixing rice a roni in an American household.
I do love a good souffle, and while I’ve been more partial to Alton Brown’s cheddar souffle (and sometimes adulterate it with blanched broccoli or asparagus pieces), I was inspired by Molly from Orangette‘s recipe in Bon Apetite, which I bookmarked some months ago (it uses gruyere–I used a combo of comte affinee, a more sweet gruyere very snack worthy and not stringy at all, and a 4 month cave aged gruyere). Granted, while I was making it I made some adjustments in line with my beloved Alton Brown recipe (like the mustard powder..), but I thought sharing both with you would make sense. I did use a 5 qt souffle dish and it serves 2-4 people depending on how much cheese your boyfriend likes to or is willing to eat.
Alton Brown’s Cheese Souffle Recipe
Molly Wizenberg‘s Everyday Souffle (maybe it was her story..)