Next Friday, the French Fridays group will post our last recipe from Around My French Table. Today, instead of sharing a recipe, I’m reviewing the “Lessons from Dorie” I learned along the way plus celebrating Food Revolution Day!
I’m reflecting on all I’ve learned over the past 4 1/2 years cooking along with my French Fridays with Dorie friends each week. Dorie Greenspan’s recipes inspired, taught and fed us. And concurrently, I’m celebrating the 4th Annual Food Revolution Day, a day of global action created by Jamie Oliver to engage and inspire people of all ages to learn about food and how to cook it. Fellow food blogger and Dorista, Mardi Michels, of eat.live.travel.write., is a huge proponent of educating children on cooking along with other life skills to take them into a successful future. She has recruited us to help with this worthy cause.
A Few Lessons from Dorie:
- There are Bonne Idées for every recipe. Dorie posted suggestions for a good percentage of her recipes. For example, if you can’t find monkfish (Monkfish with Double Carrots), use scallops, shrimp or flounder. Add some strong coffee to your chocolate mousse (Top Secret Chocolate Mousse) to make it mocha. A tomato pepper salad pairs perfectly with Muenster Soufflés. I love her attention to detail, pairing suggestions and substitutions.
- Rubbing citrus zest or vanilla seeds into your sugar before baking increases flavor permeation into the dish (Honey Spiced Madeleines).
- French culinary terms wove their way into my vocabulary as I created Tartines (Tartine de Viande des Grisons, Two Tartines from La Croix), Gateaux Basque, Cannelés, Gravlax, Sablés, Pissaladière and a heck of a lot more! Many my hubby wouldn’t touch with a 10-foot pole!
- Restaurant caliber meals can be made at home (with two of my favorites being Scallops with Caramel Orange Sauce, Tuna Mango Ceviche).
- There’s room in my spice cabinet for cardamom seeds, cardamom pods, piment d’espelette, quatre épieces, star anise and more…
- I don’t dislike tarragon as much as I thought I did (Winter Ceviche).
- How to cook duck (Pan Seared Duck with Clementines) to perfection! And Bill will rave about it x 3 for each recipe in the cookbook.
- Cooking and baking along with other bloggers can and did create treasured friendships.
Food Revolution Day
This year, Food Revolution Day is a global campaign to put compulsory food education back on the school curriculum. Jamie passionately believes that by educating children about food and cooking in a fun and engaging way, we can equip them with the basic skills they need to lead healthier, happier lives, for themselves and their future families. Dorie agrees – last year when Mardi was chatting with her about food education, she said: “I would love to see a generation that can cook and wants to cook for themselves and others. The world would be a better place.”
With overweight and obesity statistics increasing at an alarming rate, and preventable diet-related disease claiming more lives earlier than ever before, it has never been more important to educate children about food, where it comes from and how it affects their bodies. Food Revolution Day is about getting kids food smart and setting them up for a long, healthy life.
If you’d like to see how the rest of the Doristas are celebrating Food Revolution Day, the recipe or technique from Dorie that’s a “must know,” please check out the LYL section for this recipe on the French Fridays website.