Daily Archives: 16 May 2014
Today is Food Revolution Day 2014, spearheaded by chef Jamie Oliver. This year’s theme is to “get kids excited about food”. Cooking is a life skill that in a time of many food issues, including obesity, poor nutrition, and eating too much processed food, give people much more control over what they eat. It’s like the old proverb, “Give a man a fish, and you feed him for a day; show him how to catch fish, and you feed him for a lifetime”. Cooking follows the same premise.
A person can learn to cook any time, but learning as a kid will get them excited about food for life. Cooking doesn’t have to be hard or elaborate, and there is nothing more satisfying than taking basic ingredients and transforming them into something to eat. It can be as simple as cooking vegetables or only slightly more involved like baking or making pancakes. Cooking teaches kids about the science of cooking, and pleasure of enjoying the fruits of your own labor, and, importantly, the joy of sharing food with others.
For French Fridays with Dorie, our approach to observing Food Revolution Day this year is to choose a recipe from Around My French Table, the book we are working our way through, that we think every kid should know how to cook. The book is filled with a wide assortment of recipes, many of them quite simple for any level of cook. I paged through the book making notes on what I thought a kid should know how to cook and came up with this list.
I’m a childless adult with limited daily interaction with today’ youth, so I wasn’t sure about my judgment. I was guessing about things I would have liked to make when I was young which was very focused on baking. As a sanity check, I asked my almost-13-year-old niece Maggie to give me her list. It wasn’t possible for us to then cook together, but I was interested in what recipes in the book got her excited.
So, no cooking (or pictures) for me this Food Revolution Day, but here are our lists of “must know how to make” recipes from Around My French Table.
- Roast Chicken for Les Paresseux: My #1 favorite recipe in AMFT. EVERYONE should know how to make this one.
- Cheez-it-ish Crackers: Much healthier to make your own snacks.
- Christine’s Simple Party Soups: Almost as easy as opening a can, and much tastier. Also a great template for making your own version with a favorite vegetable and spice.
- Potato-Chip Tortilla: It’s fun to use potato chips in a main dish.
- Cinnamon-Crunch chicken: It’s fun to be able to make a quick dinner with cookies!
- Top-Secret Chocolate Mousse: Again another favorite that’s impressive but not hard to make.
- Celery-celery soup
- Café salle pleyel hamburger
- Boeuf a la ficelle
- Coconut lemongrass braised pork
- Scallops with caramel orange sauce
- Long & slow apples
- Olive oil ice cream
- Bubble top brioches
What a revelation! First of all, our lists had no overlap. Maggie’s palette was much more sophisticated than mine was at her age. I was always an adventurous eater, but the available ingredients back then was much more limited. Also, she didn’t pick any quick-to-satisfy baked goods. None of the cookies or cakes that would have called to me. I was impressed with her choices.
To see what choices the other Doristas made, check out their Food Revolution Day 2014 links here.
Now, go get excited about food!