The Future is Now (Cook the Book Fridays - My Paris Kitchen: Ham, Blue Cheese and Pear Quiche).

"Do your duty and a little more and the future will take cares of itself." - Andrew Carnegie
It only takes a quick Google search on the interwebs to come up with a multitude of issues surrounding food and well-being.

Food insecurity. Poor nutrition. Food-Related Health Issues.

Each of these items are real challenges to be dealt with and this week, Cook the Book Fridays is paying homage to Food Revolution Day. I've come out of school hibernation to join in.

Here is what Mardi of Eat, Live, Travel, Write has to say:

"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– 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 not only to host events on, and leading up to, Food Revolution Day but to 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 20132014, and 2015).

This year, the theme is #FeedtheFuture and Jamie’s put together what he’s calling a starter Pack of recipes (available in UK and US measures) – 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.

For Cook the Book Fridays on Friday May 20th 2016, we’re all going to be 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 that really should be in everyone’s repertoire whether they are French or not!"

When I joined my first cooking group in 2010, one of my goals was to be able to provide better food options for my family. One of the techniques that came up over and over during those first few years were tarts and quiches - of which a pastry crust is a critical element.

The thing that I came to appreciate the most about this medium was its flexibility. The crust could be made ahead of time and frozen or refrigerate. It could be shaped or not shaped. The fillings could be sweet or savory. Could it be served at breakfast, lunch or dinner? Absolutely. Some recipes could be made ahead of time and some could be assembled at the last minute. The final product could stand alone or be served with a simple accompaniment to round out the meal.

This week's Food Revolution themed Cook the Book Fridays Ham, Pear and Blue Cheese Quiche selection was a perfect example of this. I made the cornmeal crust on Sunday. Filled and baked the quiche on Thursday night. Came home from work Friday, let the quiche come to room temperature, threw together a simple salad and called everyone in to dinner.

I didn't have to spend an hour over the stove after a long day at work. There was no argument over what to make for dinner. We were spared the Friday night dinner restaurant crowds. We were partaking in a healthier option than if I had caved in and ordered a pizza and wings. Last but not least, we were able to sit down as a family and spend a half an hour over the dinner table - without distractions - and download the days events.

If only the rest of my life was so forgiving.

In other news, Runner Girl made it through graduation. I know that many of you were around when the parental angst of having a college child weighed heavy on my mind. I survived. She survived. Thank you all for your kind words of encouragement during those years. We are looking forward to whatever may come next...

This post participates in Cook the Book Fridays - an online cooking group that is currently making its way through David Lebovitz's My Paris Kitchen. We just started cooking our way through this book, so there is plenty of time to pick up a copy and start cooking along... 


  1. Congrats on the grad and love your reflections on home cooking

  2. Your quiche looks very tall, brown and beautiful!
    Congratulations to your graduate daughter!

  3. Cher, I just love this! And the update on Runner Girl!! Congratulations!!!

    I'm with you, knowing that a bit of pastry can elevate something to the next level is something worth knowing (seriously - it would just be some scrambled eggs with some stuff added without that crust!).

    I often used to have the conversation with myself on my way home from work (not a long commute now, since my office is at home) - well, I could stop and pick up x, or I have y&z and could make this... it would take the same amount of time - and oh so much cheaper - OK, I'll just go home and make that...

    Lovely that you had such a nice Friday evening with the family. So much nicer to be able to visit! And congrats again!!! Thanks for sharing!

  4. Such a good post, Cher. You have a busy life but managed to nail the essence of Food Revolution Day. It's our fourth one together, you know. Most of all, congratulations to Runner Girl on her graduation as well as her Mom, Sis and Joe for lending support the past 4 years. It's gone too quickly.

  5. Congratulations to Runner Girl! Great photo. Your quiche looks delish.

  6. Congratulations on runner girl's graduation. All the work and angst you've endured are showing good results. Jobs well done. That includes this post outlining the usefulness of tarts and quiches. Can't agree more!

  7. So glad you came out of hibernation for this post! Congratulations on the new graduate!

    Quiche really is just as flexible as it is delicious. Everything you've said about it has saved me time and again - meals, potlucks, appetizers, you name it.

  8. Congratulations on the graduation and I like your description of what you did to prepare for your dinner on Friday. Your quiche looks great!!

  9. Congratulations on having a college graduate! What an exciting time for your family!

  10. Whoa. runner girl has finished college!! Congrats to all! I remember graduating college and having a real "oh #$%^!" moment realizing that I'd worked most of my life to get to and finish college and, well, now what?!? You mean, this is...life? On to the food, the quiche looks great, Cher, and I love your narrative about why it's such an important technique to have. We don't have lots of time these days, but that 30 minutes of focused time at the dinner table means everything.

  11. Cher I love this post so much! Not only did Runner Girl graduate but you did a great job with this quiche. And yes, one of its great qualities is that it IS so flexible! Yay French Food Revolution!

  12. Congratulations to Runner Girl! How exciting for you and all the family. Your Quiche looks beautiful…and sitting as a family and enjoying dinner together is what Food Revolution Day is all about!

  13. Congratulations on Runner Girl's graduation- it is an emotional time :) Your quiche looks so perfect as was your write up on the food revolution

  14. Great take on Food Revolution Day, and congrats to you and your college graduate! Didn't she just start college last year??

  15. Congratulations on the graduation. Mine (one of them) is going in two years and I'm already feeling it! Great job on the quiche and what a good post!

  16. Congratulations Runner Girl and her mommy! Both of you made it! An excellent post, thoroughly enjoyed it.


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