The Quilt Inn Country Cookbook

Aliske Webb

A Lifestyle in Provence

We have these wonderful friends, Gail and Gerry, whose goal is to also own an

Inn. Their’s will be in the South of France. We hope their dream comes true and in their

honor, we include this set of recipes. It is largely on their tales of France and its beauty

that we draw this inspiration. There is clearly, to those in love with this area, nothing

quite like the country, the people, the smells, and the food of Provence.

When Charles de Montesquieu said, “If I were King I would close all the cafes,

for those who frequent them are dangerous hotheads!” we cannot believe that he was

talking about the gentle people of this area, for they are far too sated (and sotted with

wine) to become hotheads about anything, except perhaps defending the honneur of

French chefs.

Fresh herbs are an important part of Provencal cooking, which also makes it

ideal country Inn fare. It is here thatwe learned not to cut herbs, but to tear them when

using in recipes. It brings out more flavor and makes your fingers smell great! When

herbs are out of season, use the freshest and the best dried herbs you can find. A

distinctive Herbes de Provence mixture can be created by combining ½ cup each of

thyme, bay leaf, rosemary, summer savory,lavender, cloves and orange zest. Mix them

well and store in an air tight container. And when you serve any of these dishes, try a

chilled rose.

Whatever you serve, remember the words of Jean Anouilh who said, “Everything

in France is a pretext for a good dinner.”

Salade Nicoise

new potatoes, baked

cup green beans, cut lengthwise, cooked and dried

ripe plum tomatoes

/4 cup black and green olives

hard boiled egg

can tuna fish

Published by Bookmice.com

Country Cooking