It’s Friday! What better way to end the week than the cocktail hour? Today I’m inspired by Patricia Wells’ book, At Home in Provence. The south of France is home to the poivrade, an artichoke known as the “Violet of Provence”. The very first recipe in the book is “Anne’s Goat Cheese Gratin”. Patricia Wells refers to a friend and neighbor who “shares my love of simple, big tastes”. Big tastes are a hallmark of Provencal cuisine, which resembles Mediterranean cooking more than French. Robert Freson, the author of one of my most treasured books, The Taste of France, writes that “Provence’s air is laced with intermingling scents, stronger and more clearly defined than anywhere else, of herbs that grow wild on the stony hillsides- thyme, oregano, mountain savory, rosemary, fennel, wild lavender- bringing aromatic support to the food of Provence and, mysteriously, reflected in the bouquets of the local wines…”

 

 

I’ve been to France, though not Provence, and one of my most enduring memories is the intense flavor of ripe, tart tomato paired with pungent oregano. Provencal cooking is all about bold flavors and taking advantage of the vegetable bounty throughout the seasons. It seems to me the hot, sunny Mediterranean climate means certain vegetables are ready for harvest all at once, and the locals must work with the glut of produce until it’s over and the next thing is ready: artichokes, asparagus, fava beans, etc. Olives and goat cheese are ubiquitous in Provence, and Patricia uses them as an introduction to her Provencal cooking. I mostly used her recipe as a guideline and followed her suggestion of flavors. Rather than buy 10 ounces of goat cheese for the gratin, I used  a 4 ounce package to feed myself and the husband. I made the gratin with the casual abandon one exhibits when throwing ingredients on a pizza:

 

1. Crumble goat cheese into a gratin dish

2.  Sprinkle over chopped rosemary, oregano, and thyme

3.  Spoon a bit of homemade tomato sauce over the cheese and herbs

4.  Toss marinated artichokes and nicoise olives on top

5.  Drizzle with extra virgin olive oil and sprinkle on more of the herbs

6.  Place under the broiler for 3 minutes or until the cheese is bubbling and soft and

the tomato sauce sizzles

 

This dish is unbelievably good. Maybe it’s because the gratin is so simple and easy? Maybe it’s the decadent, creamy goat cheese? Maybe it’s the pungent aroma of woody herbs that fills the kitchen? This could be our Friday night go to. I served it on toasted baguette and the husband opened a bottle of Rosé- Mas de la Dame 2010, from Provence of course! Mas de la Dame translates to “Farm of the Women”, and it’s owned by two women. The ancient land has been farmed with organic methods for thirty years. If you’re a rosé lover, this luscious wine will seduce you with the delicate flavor of wild strawberries, ripe peaches, and a hint of herbacious character. It’s dry with acidity that’s balanced by good structure. Mas de la Dame Rosé is a blend of 50% Grenache, 30% Syrah, and 20% Cinsault. I paid $19 at a local wine shop, but you could probably find it for less.

We wrap up artichoke week with Provence, goat cheese gratin, and a beautiful rosé. I hope you have a lovely weekend with delicious food and beautiful wine. Maybe I’ll see you at the farmer’s market. Cheers!