Tonight was my first time in the kitchen on this side of the Atlantic and it was met with clean plates and no leftovers. ("Much success!")
To combat the homesickness that has been coming and going this past week, I decided that I would try and work my way through the French supermarket, Champion, and make the classic baked mac & cheese. This meal is one of my favorites that my mom would make on those cold autumn or winter nights, so it felt good to be reminded of it (think Proust with his madeleines).
There was a need for a substitution. I couldn't find any heavy cream, or any milk products aside from butter and cheese. So I used lait ribot, which is one-of-a-kind. It's a fermented milk that tastes like liquid sour cream. No joke. And some people drink this by the half liter. ("[Lait ribot] was a bad choice.") As for its addition to the mac & cheese, it worked out just fine.
I'm now the proud inventor of Breton mac & cheese. And thank you for the understanding in reference to the movie quotes.
Ciao et bises!
1 comment:
I can't wait for you to come home and make us crepes....or something equally Breton. Have you had some nice Camenbert avec lait cru yet? I watched a travel show about Brittany and the woman had a crepe with an egg in it...looked just like your picture (from a few posts ago)
Are you planning for Thanksgiving yet? Can you get turkey?
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