Cook it. Share it. Live it.
This is the motto for Food Revolution Day. Food Revolution Day (#FRD2013) is a day to bring awareness to the importance of cooking skills and good food. Despite the pervasiveness of food related programming on television and information on the internet, millions of people don’t know how to cook. Jamie Oliver, the British chef, is a global advocate for getting back to these basics: fresh local produce and learning to cook, one skill and task at a time. This is the second year the Food Revolution community rallies to empower people to cook fresh food from scratch.
I know most of the focus of Food Revolution Day 2013 is to provide tools to help reduce the child obesity epidemic. This goes beyond kids… it is also about the college kids gaining the proverbial fifteen, adults relying more on fast food, takeout meals and dining out because they are too busy to cook. This last one hits the closest to home. Even though I avoid buying prepared food on weeknights, I haven’t been inspired to do much cooking because I’m usually working until late. The outcome: too many cheese/olives/tinned seafood snacks instead of a proper dinner, especially when E is working late too and it’s just me.
Food Revolution for the Real World
Cooking is not necessarily everyone’s favorite thing to do. I know plenty of people who just do not relish the meditative benefits of stirring food on a pan or hate the thought of having to clean up on top of actually making a meal. Even the most enthusiastic home cook feels like that ocassionally.
Here are a few tricks I’ve been using to make sure I don’t flake out of cooking on those days:
- Keep washed greens ready to go in the fridge. It’s just a matter of adding some sardines, tuna or other pantry safe seafood, tossing with dressing and calling it a night.
- Pre-cook grains when you have the time. Make a big batch of rice, quinoa, or wheat berries that can be heated up quickly or tossed into salads.
- Cook breakfast foods for dinner. Eggs are inexpensive and easy to cook. Look through the fridge and make a ‘kitchen sink omelette’ or savory French toast.t
French Fridays with Dorie Joins Food Revolution Day
Our FFwD friend Mardi (Eat.Live.Travel.Write) suggested that we took a ‘freebie’ day to post about a recipe from a French Friday we may have missed to showcase how we “cook it – live it – share it”. Today I will be cooking and sharing the recipe for the Basque potato tortilla. I have made versions of this potato omelette and many other fritattas/crustless quiches for breakfast, lunch, and dinner. I especially like it for dinner – pour a glass of wine and call it pre-bed tapas!
The Basque potato tortilla is a great way to practice the following basic cooking skills:
Local eggs and rosemary, check. Heart-healthy olive oil, check.
Happy Food Revolution Day!
- olive oil
- 1 large potato, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 rosemary sprig, leaves stripped
- 5 eggs
- In a small oven safe non-stick pan (6″-7″ diameter), pour a couple of tablespoons of olive oil and bring up to medium/low heat. Add the onion, potato, garlic and rosemary and coat well with the oil. Season with a little salt and pepper.
- Cook the vegetables over medium low heat for about twenty minutes, until the potatoes are browned and easily pierced with a paring knife. Transfer the potato mixture to a bowl and wipe the pan to remove any browned bits.
- Preheat the broiler. Set the small non-stick pan over medium low heat and add a tablespoon of olive oil.
- Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the pan and add the potato mixture. Cook for about two minutes, covered.
- With a spatula, separate the eggs from the edges of the non stick pan. Transfer the non stick pan to the oven and bake for 1-2 minutes, until the tortilla is set.
- Using an oven mitt, remove the pan from the oven. Flip the tortilla over and allow to cool until it reaches room temperature. Cut into wedges and serve.
French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table. Check out what the rest of the group chose to make to celebrate Food Revolution Day here. Click here to see how the rest of the team fared with the Basque Potato Tortilla when the group made it.