NERISA EUGENIA WATERMAN Couldn’t make it to France this summer? Well, no worries, you can still bring home the taste of french cooking right into your own kitchen with Mimi Thorisson with her cookbook French Country 
Cooking. Thorisson is the author and food blogger of Manager, a food blog devoted to french cooking.
Thorisson is also the tv host of the cooking shows La Table de Mimi and Les Desserts de Mimi, both on Canal+ in France. Just like with her blog Manager, Thorisson paints a picture of life as a mom of 2 step-children, 4 young kids, 14 dogs and husband in tow and there move from Paris to Médoc.
Thorisson shares her journey on how she transferred an abandoned old château in Médoc into the home of her dreams with her photographer husband, Oddur Thorisson, and their children. French Country Cooking is what I would classify as a food memoir, but this book can also substitute for a coffee table book.
The cookbook gives you the kind of nostalgia you get when you think about getting together with the family during the holidays. The food photography in this book is absolutely amazing and authentic, no food or people staging here. The combination of storytelling, along with the recipes, and photography, gives you a warm family feel as if you are skimming through a family album.
The cookbook is filled with traditional french recipes with a modern twist, I call it the Mimi signature, something I think all great cooks often do. I’ve tried many recipes from this cookbook, but I’m always a sucker for comfort food. I think that we all can agree… you can never go wrong with mac and cheese. Bon Appétit!
Mimolette and Comté Mac and Cheese
Serves 6 to 8
1 cup fresh bread crumbs
1 garlic clove, halved
5 tablespoons/60 g unsalted butter, plus more for the pan
Fine sea salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 ½ cups / 600 ml whole milk
1 tablespoon dijon mustard
Pinch of nutmeg
Pinch of piment d’espelette or mild chile powder
1 pound/500 g dried small penne or macaroni pasta
10 ounces/300 g mimolette cheese, grated (about 2 2/3 cups)
5 ounces/150 g comté cheese, grated (about 1 1/3 cups)
1.Preheat the oven to 350°F/180°C. Butter a large oven-proof skillet.
2.Bring a large pot of salted water to a boil.
3.In a food processor, pulse the bread crumbs with the garlic and 1 tablespoon / 15 g of the butter.
4.In a medium skillet, melt the remaining 3 tablespoons / 45 g butter over medium heat. Whisk in the flour. Immediately whisk in the milk, little by little, and simmer until the sauce thickens, about 2 minutes. Whisk in the mustard, nutmeg, and piment d’Espelette and season with salt and pepper.
5.Add the pasta to the boiling water and cook to al dente according to the package directions.
6.Whisk half of each cheese into the sauce. When the pasta is al dente, drain and mix the pasta into the sauce in the pan until well combined along with the rest of the grated cheese.
7.Pour the pasta mixture into the buttered oven-proof skillet. Scatter the breadcrumb mixture all over the dish and transfer to the oven. Bake until bubbling and golden brown, 30 to 35 minutes. Serve hot.
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