I have never been to France though I would very much like to visit. When I do, I hope to find myself spending more than a few lazy days in the Provence countryside. Thanks to a combination of coffee table books, wall calendars and books like Julia Child’s autobiography, “My Life in France,” I have a clear, though extremely romanticized, vision how those days will unfold.
In my imagination the air feels like perfect bath water, warm enough to be completely comfortable to the point you almost feel like floating.
It smells lightly of lavender and freshly turned soil. All the linens are crisp white.
All the windows have shutters; all the rooms have a private stone patio looking out over a field of flowers surrounded by ancient knobby trunked trees.
Of course, part of the fun of imagining a place is thinking about the food, at least it is for me. The French countryside menu of my daydreams is comprised of foods grown and raised in the region.
Specifically, I crave fresh bread, creamy cheeses, colorful vegetables, and lots of wine. I wouldn’t say no to a bold cup of coffee either.
Everything on the plate would be presented simply perhaps with a drizzle of olive oil and a sprinkle of coarse salt. When presented with this level of pride what might otherwise be perceived as humble peasant ingredients look like a meal for royalty.
Imagined or real, it is meals like these that make me wonder why we worry so much about food. If all it takes to make a meal fit for a fantasy is a few fresh ingredients with minimal intervention, why all the fuss about cooking?
What if a few times a week we ate a simple meal of a few colorful ingredients, and let it be a celebration, not evidence of our shortcomings as a provider?
On days when playing outside is more appealing than preparing dinner, I am going to take my family to dinner in Provence.
We can sit around the table on our patio or spread a blanket on the lawn. All we need is a bit of cheese, some bread or crackers, fresh vegetables and fruit, perhaps some nuts, a drizzle of olive oil and a sprinkling of coarse sea salt. Add to the menu a bottle of wine and a pitcher of lemonade, with a sprig or two of lavender, and we will be eating in luxury, wondering why we ever do anything else.
Lemon-herb goat cheese spread
This easy goat cheese spread is inspired by classic French flavors. Serve it simply on bread or crackers for a light appetizer. A spoonful stirred into a warm bowl of pasta makes an instant sauce.
8 ounces soft goat cheese
½ cup fresh parsley leaves
2 cloves garlic, halved
1½ teaspoon lemon zest
½ teaspoon salt
Place all the ingredients into the bowl of a food processor, cover, and process for 1 minute until combined. Refrigerate for 1 hour up to overnight before serving.
Prep time: 10 minutes. Yield: approximately 1 cup.
Approximate nutrition per 1 tablespoon: 39 calories, 3g fat, 2g saturated fat, .4 g carbohydrates, .1 g fiber, .2 g sugar and 2.7 g protein.
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