No matter how many times I prepare soufflé, my nerves get the best of me. My heart races. I fear failure.
Yet all of my soufflés puff and rise into glorious, eggy perfection (close enough for me, at least) thanks to Julia Child’s “Mastering the Art of French Cooking” recipe, which I wouldn’t dare replicate here.
If you can’t tell, my photography was rushed the night I made this. I refused to give you all a breathtaking shot of my soufflé and have it fall before it made it to my plate and mouth.
William and I needed little else to complete this meal—just a handful of sauteed spinach and a glass of white wine. What a fussy, stressful, simple (and therefore French) meal.