This week’s Cook the Book Fridays recipe from My Paris Kitchen follows a theme that’s close to my heart: “Feed the Future”, the focus of this year’s Food Revolution Day. Over the past three years, those of us who were working through Around my French Table did our bit by participating virtually in Food Revolution Day – a day of global action created by Jamie Oliver and the Jamie Oliver Food Foundation to engage and inspire people of all ages to learn about food and how to cook it. This year, the main goal is to get everyone, everywhere to join Jamie’s revolution on Food Revolution Day (today) and beyond! – together we can make a big difference and can change our food system for the better!
As a Food Revolution Ambassador for Canada, my job is to promote the cause year round, but also to host events on, and leading up to, Food Revolution Day and encourage others to as well. As many people are perhaps not able to do an “in person” event, I thought it might be fun to get some global participation with the Cook the Book Fridays crew taking part virtually, just like we did in 2013, 2014, and 2015).
To support this year’s theme, Jamie’s put together what he’s calling a starter Pack of recipes – ten delicious, nutritionally balanced recipes, each covering a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future. Jamie has spoken about the idea of ten recipes to save your life since his TED talk in 2010.
Today, for Cook the Book Fridays we’re all cooking the dish we’ve deemed a “must know” starter French recipe – QUICHE! David’s recipe for Ham, Blue Cheese and Pear Quiche (p 155) includes a pastry crust recipe – something I believe really should be in everyone’s repertoire whether they are French or not! Now, I could have taken the easy way out and simply cooked the quiche for myself – or friends (my latest Cookbook Book Club was a meal entirely from My Paris Kitchen!). But those of you who have been following this blog for a while will not be surprised to learn that not only did I make this quiche for my friends, but I also taught two separate groups of boys to make this recipe – in under an hour!
David’s pastry recipe is very similar to my “go to” recipe so we made David’s recipe with one class and mine with another. We played with flours too – using some whole wheat with my youngest students…
Working with muffin tins made David’s pastry much more work-able (I had some trouble with covering a 9″ pan as much as David said it would with the full-sized one) and little hands always love playing with pastry!
In terms of the fillings, I gave the boys a lot of choices. There was David’s combo of ham, blue cheese and pear and a couple of the boys bravely tried the “mouldy cheese” (!). Others were intrigued with the combination of cheese and fruit and were very happy to give that a go. THIS. THIS is what it’s all about. Giving kids options and letting them explore and figure stuff out on their own.
Then we got to filling our quiches…
While we waited, one group made another batch of pastry and the others who didn’t have time in their session, helped clean the lab. All good, both important parts of food education 😉
The waiting time in cooking is the hardest part for kids but they were all rewarded with these beautiful quiches…
Most of these didn’t make it off the school property – they boys couldn’t wait to eat them. That would be a huge win in my books!
So no, we didn’t make David’s quiche to the letter this week (even I didn’t for Cookbook Book Club!). What I did do was:
- Showed kids how to make pastry from scratch.
- Introduced kids to a bunch of different flavour combinations.
- Encouraged kids to try something different and told them it was ok if they didn’t much like something.
- Made kids think that making quiche from scratch is a totally normal sort of thing.
Viva la #FoodRevolution, right? This is what it’s all about.
Thanks David for providing a wonderful “must know” recipe in My Paris Kitchen. For what it’s worth, quiche would for sure make it into my “Starter Pack” of recipes!
Get the recipe for David’s Ham, Blue Cheese and Pear Quiche on p 155 of My Paris Kitchen.
Get more information about the Food Revolution here!
Purchase My Paris Kitchen for yourselves on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.