GRILLED PEACH SALAD

I can't BELIEVE I forgot to blog about this incredible salad! I made this dish as an appetizer for two of my friends Kate and Kelly earlier this summer and they loved it! I just adore peaches, especially in the summer as they are at their sweetest and juiciest point! I have had this recipe on the backburner for a while waiting for the perfect night to bring it out!

This salad is but of course a Jamie Oliver recipe and truly a crowd pleaser! Very Italian as during his time there Jamie found that fruit in Italy is often grilled, hence the inspiration behind this dish!

The peaches are served with bresaola, which is a very thinly sliced, cured, dried beef that you can find at Italian delis or more specialty high end supermarkets. It's very salt and savoury and holds up quite nicely with peaches, arugula and cheese! The recipe says to serve the salad with goat cheese but I decided to stick more with the Italian theme and opted to use ricotta instead. Ricotta is a very creamy Italian cheese made from sheep's milk. And for me the silky texture was perfect for a juicy peach!

Enjoy!!

Ingredients:
Serves 4
- 4 just-ripe peaches
- a few fresh rosemary leaves, finely chopped
- olive oil
- sea salt and freshly ground black pepper optional
- some woody herb stalks or branches (such as rosemary or thyme)
- 1 tablespoon red wine vinegar
- extra virgin olive oil
- 1 teaspoon natural yoghurt or crème fraîche
- 16 slices of bresaola or Parma ham ***(I actually only bought 8, I think 2slices per person is plenty, size depending)!!
- a few sprigs of fresh tarragon, leaves picked
- 2 handfuls of rocket, washed and spun dry
- 100g goat’s cheese, crumbled

Directions:
- Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the stones – don’t worry if they break up when you do this. Toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper. If you’re cooking on a barbecue, throw some herb branches on to the coals if you like – this will give the peaches a herby, smoky flavour. Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!
- Pour the vinegar into a bowl or a Flavour Shaker and add three times as much extra virgin olive oil. Add the yoghurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.
- Drape the bresaola over four plates, pinching it up here and there so it’s not lying flat. Place the peaches over the bresaola. Toss the tarragon leaves and rocket in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!

CHICKEN KEBABS

Summer is finally here, and one of my loves of summer is the BBQ! Last week I decided to make some delicious BBQ chicken kebabs, courtesy of Jamie Oliver! I love the barbecue for so many reasons, I think the flavour you get out of a bbq is second to none. A bbq, summer weather and eating outdoors... it's pretty hard to beat.

The chicken ones are the top left!

These kebabs were so easy to make but just jammed packed with flavour. I find that I don't always have time to let things marinate, but this is one of those times that I was so thankful I did! The flavours of the herbs really penetrated the chicken and after the bbq they were extremely moist and tender.

Jamie O's Chicken kebabs
Makes 6-8 kebabs

Ingredients:
- 4 or 5 free-range boneless chicken breasts
- 3 or 4 zucchini, sliced very thinly lengthways
-  6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

for the marinade
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 3 cloves of garlic
- 6 spring onions
- 1 red chilli
- zest and juice of 1 lemon
- sea salt and freshly ground black pepper
- olive oil

Directions:
- Cut the chicken into 2.5cm/1 inch cubes and place in a bowl.
- Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool.
- Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil.
- Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour.
- Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers.
- Grill for around 5 minutes, turning regularly, until cooked.
- Feel free to cut a piece open to check if they're done.

photo credits: jamie o & me!

ENGLISH ONION SOUP BY JAMIE

You must think that all I do is post about Jamie Oliver, and I apologize for that, but it's his kind of cooking that really generally does inspire me; rustic, family, simple, beautiful! So I have another one to add to the books this week. When I was watching Jamie at Home during our silly spring snowstorm yesterday he was making French Onion Soup. I have never been more inspired to get off the couch, to the grocery store and then to start cooking. It's all I wanted, perfect comfort food for a blizzardy day.

A word to the wise about this soup, it is necessary to caramelize your onions, which means it will take over an HOUR at a low temperature! So for you speedy cookers, this is not the recipe for you. Luckily I wasn't going anywhere and I had plenty of time to spare. Since I made such a big batch, mine actually took about two hours! The wonders of food...

Jamie's description of the dish is quite cute and funny so I thought I would add it in too!

Jamie's English Onion Soup
Total time: about 2:30 (or less depending on your onions!)
Servings: 8 generous portions

"There's something so incredibly humble about onion soup. It's absolutely one of my favorites but unfortunately I only ever get to make it in the restaurant or for myself as the missus thinks she's allergic to onions. (She's not, because I whiz them up into loads of dishes without her knowing!)
If you have the opportunity, get hold of as many different types of onion for this soup as you can - you need about 2 pounds in total. Sweat them gently and you'll be amazed at all the flavors going on"

Ingredients:
- Good knob of butter
- Olive oil
- Handful fresh sage leaves, 8 leaves reserved for garnish ( I also added about 4 sprigs of thyme in as well, because I love the flavour and its perfect with this soup!)
- 6 cloves garlic, peeled and crushed
- 3 large red onions (or 5 small red onions), peeled and sliced
- 3 large white onions, peeled and sliced
- 3  shallots, peeled and sliced
- 11 ounces leeks, trimmed, washed and sliced (I just did one bunch)
- Sea salt and freshly ground black pepper
- 8 cups good-quality hot beef, chicken or vegetable stock
- 8 slices good-quality stale bread, 3/4-inch thick (I just used a white French baguette and toasted it for the stale effect)
- 7 ounces freshly grated Cheddar
- Worcestershire sauce

Directions
- Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.
- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.

- Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.

photo credit: my own

MUSHROOM PASTA BAKE

Toronto this week has been non-stop rain, and with such bone chilling coldness I wanted to make something last night that would warm me right up, some real good homestyle comfort food. Of course for this I turned to Jamie's Italian cookbook (by Jamie Oliver). My friend Kate was coming for dinner and we wanted something, easy, warming and delicious, and Jamie O is our fav!

The dish I ended up creating was more so inspired by this recipe than Jamie than followed word for word. The dish is called spaghetti tetrazzini (a chicken and mushroom pasta bake). I'm not really a fan of chicken in pasta, so I took that right out and instead of using basil like Jamie does I substituted in rosemary as I think it is a perfect marriage with woody mushrooms. I also for the first time bought porcini mushrooms and they were so great! Porcini's come dry so you need to rehydrate them, but the flavour that the water takes on after the re-hydration is so strong and perfect for making a sauce!

Here is my recipe of the dish, based off of Jamie's original recipe! In this recipe you will see that I infuse my cream with garlic and rosemary. Since starting chef school I find we are always infusing our liquids and it really makes such a difference in the end result. More flavour developments, but not necessarily as harsh!

Mushroom & Rosemary Pasta Bake
Serves 4
Total time: 1 hour

Ingredients:
- 1 handful of dried porcini mushrooms
- Sea salt and freshly ground black pepper
- 3 cloves of garlic (2 cloves should be pureed)
- 2 handfuls of mixed fresh mushrooms, sliced
- 1/2 of a small white onion finely diced
- 1/2 cup white wine
- 1/2 box dried spaghetti
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 sprigs of fresh rosemary

Directions:
- Preheat the oven to 400 degrees F
- Boil water for pasta on high heat and cook pasta in salted water once water is boiled.
- In a kettle boil about a cup of water for the porcini mushrooms. Once water is boiled place mushrooms in a bowl, pour water over, cover and let sit for about 20 minutes. Do not throw out the water! Reserve for later!!
- In a sauce pot put in cream with a peeled garlic clove cut in half and a sprig of rosemary. Keep on low temperature until ready to use.

- Slice mushrooms, and dice onion.
- In a large enough pan to fit all the liquid and vegetables soften onion in a little bit of butter and olive oil.
- Once translucent add in the mushrooms and porcini mushrooms.
- Add in the pureed garlic (for this I usually just use a microplane, works really well to get that pureed consistency)
- Cook the mushrooms, onions and garlic until softened. Then add in about one sprig of chopped rosemary and let cook for a few more minutes. 
- Add in the white wine and cook for about 5 minutes until the alcohol has burned off. Then add about half of the reserved porcini water and cook for 3 more minutes. Finally add all of the cream to the saucepan and let the flavours blend together.

- When the pasta is cooked add the pasta to the sauce with half of the grated parmesan and mix. Dont' forget to season with salt and pepper!

- Transfer the spaghetti into an ovenproof baking dish (I buttered mine so that it wouldn't stick). Sprinkle the rest of the Parmesan on top of the pasta and bake until crispy and golden brown. About 30-40 minutes, but keep an eye on it!

 

Before baking

 

After baking

BON APPETIT!!


photo credit: my own

PARSNIPS

A winter vegetable I just can't get enough of right now is the PARSNIP! A root vegetable similar to a carrot yet paler and sweeter. Prior to the staple potato the parsnip was actually the main source of starch in diets as they had a long storage life, a sweet flavour and nutritional value. Parsnips grew in Europe and in Roman times parsnips were believed to be an aphrodisiac and a luxury item for the aristocracy. The Europeans brought parsnips to the United States in the 16th century, but to this day they are still not as popular as the carrot - although they are truly superb.

Interestingly, parsnips are NOT grown in warm clients, as frost is actually what helps develop their flavour - the cold converts the starch to sugar, sweetening the parsnip and mellowing the flavour.

My favourite ways to enjoy parsnips are either roasted or in a soup! Parsnip soup is one of my ultimate favourites!

Try Jamie Oliver's Spicy Parsnip Soup!

Ingredients: Serves 4
- olive oil
- knob of butter
- 1 large onion, peeled and roughly chopped
- 2 cloves of garlic, peeled and roughly chopped
- a thumb-sized piece of fresh ginger, peeled and roughly chopped
- 1 tablespoon garam masala
- 6 parsnips, peeled and chopped into chunks
- 500ml milk
- 1 litre vegetable stock
- sea salt and freshly ground black pepper
- 1 fresh red chili, deseeded and finely sliced
- optional: a handful of fresh coriander leaves
- crusty bread, to serve

Directions
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
- Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
- After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
- Serve with a sprinkling of sliced red chili, a few coriander leaves if you like, and a good chunk of crusty bread.
- Tip: Use coconut milk instead of regular milk for a twist.

To roast parsnips cover peeled and sliced parsnips with oil, salt and pepper. Place on a baking sheet at 400 degrees for about 35 minutes, or until they turn golden brown with the roasted look!

photo credit: jamie oliver & google images

JAMIE O DOES T.O

Ok so now to it - Jamie Oliver in Toronto! What a night! Here to promote his new book Jamie's America, to cook two recipes from it and to talk with the people of Toronto - answering a ton of q&a's. The evening was a giant success, held at Toronto's Metro Convention Center - there were 3,000 people there! Congratulations to the Art of Cooking for hosting such a successful event! It was great to hear Jamie talk about his love of cooking and the Food Revolution!

The two recipes Jamie made for us were a steak with two sauces from his time in LA and a Peruvian ceviche from his time in New York. I want to share the ceviche recipe with you - as it is something so fresh and delicious, but something I bet people rarely make!!

Note: Ceviche is a popular South American fish dish, that is made by marinating raw fish in citrus juices such as limes, lemons, orange etc.


Peruvian Ceviche

Ingredients:
- 14 oz sea bass, flounder, sole or snapper, inbonned, skinned and filleted
- 1 red or yellow bell pepper seeded and finely chopped
- 2 scallions, trimmed and finely sliced
- juice of 3 lemons
- 1 tbsp sea salt
- 1-2 fresh chiles, seeded and finely chopped
- 8 sprigs of fresh mint
- 8 sprigs of fresh cilantro
- large handful mustard cress or alfalfa
- extra virgin olive oil
- freshly ground black pepper


Directions:
- Cut your fish into 1/2 inch cubes. Put these into a bowl with your chopped bell peppers and scallions. Cover and place into the fridge just until you need them.
- In a separate bowl mix together the lemon juice, salt, and chiles. Then cover and put into the fridge to chill too.
- Finally, wash and dry your herbs and cress.
- You can assemble the ceviche just before your guests are ready to eat. It's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish.
- Pour the lemon dressing over the fish mixture and immediately mix up. Leave to sit for about 2-3 minutes.
- Throw most of the herb mixture into the bowl with the fish and do a quick toss together.
- Divide the ceviche between your 4 plates, gently spoon over a little of the dressing and sprinkle with the rest of the herbs.
- Drizzle some good quality extra virgin olive oil and sprinkle with some freshly ground black pepper.


photo credit: my food partner-in-crime kate

BEER BUTT CHICKEN

I adore Jamie Oliver for so many reasons, but I have found a new one to add to the list - his Beer Butt Chicken! Such a success of a recipe, so easy to make and one that you all need to try! For my birthday I was given his new cookbook, Jamie's America. It features recipes he learned through his trip across the US. One of the recipes was "beer can butt chicken." A chicken roasted on a beer can! This roasting method gives you tender and juicy chicken that is literally fall-off-the-bone good! I barley needed to apply any pressure to the chicken legs when I was serving it up, the fell right off!

This dish has a great "wow" factor to it and would be a fun thing to serve for a group! Also - a great twist-up to a classic Sunday night roast dinner!

Jamie Oliver's Beer Butt Chicken

Ingredients:

1 whole chicken

1 can Budweiser beer (or any other light beer) * I used a taller can for more support

A few sprigs of thyme

For the spice rub:

- 1 tsp fennel seeds

- 1 heaping tsp brown sugar

- 1 tsp chili powder

- 1 tsp paprika
- 1 tsp cumin
- Salt & pepper
- 3 tbsp olive oil

Directions:

- Preheat the oven to 400 degrees so it can warm up while you make your spice rub. Make sure you only have one rack in the oven, and that it is on the bottom.

- In a mortar & pestle (or just a regular bowl) crush fennel seeds and mix together with other spices.

- One spices are mixed together add the olive oil to create a sort of paste.

- In a roasting pan lay down the chicken and use your hands to rub the spices all over, in every nook and cranny.

- One covered with the rub, stuff the thyme sprigs into the top cavity of the chicken.

- Open the beer – take a few good gulps so that it is half full. Lower the bird onto the beer can so that it is standing straight up.

- Place in the oven and roast for about 1 hour 10 minutes – 1 hour 30 minutes, depending on how long it takes to make the skin perfectly golden brown.

- Once done, let rest under tin foil for about 10 minutes, then carve and serve.

** To make a simple gravy: use the pan drippings and over high heat add in some flour to make a roux. Once the flour has cooked a bit use some of the liquid from the beer can, whisk in and let the gravy thicken up. The drippings and leftover spices make such a flavourful and delicious sauce!

What do you think of this recipe? Would you try it out! Leave your comments and questions after each post!

photo credit: my own

CHAPTERS & INDIGO

Here is the #1 reason why its great to have friends at Chapters&Indigo - because they tell you when all the celebrity chefs are coming to town and then send you the link to all the events!

Thanks to my lovely friend Kate, I am now prepared for multiple celeb chef book signings/meet & greets this month! If you live in the Toronto neighbourhood get excited - there is a whole roster of fabulous people coming to Indigo throughout November! My fav - Jamie Oliver, the Domestic Goddess herself Nigella Lawson, Toronto's star chef Mark McEwan, Cake Boss' Buddy Valastro and Britain's tough chef Gordon Ramsey. These chefs (and authors) will be there to talk about their experiences, their new books and then sign them for those of you lucky enough to get in line fast enough!

For more information on the upcoming events: http://www.chapters.indigo.ca/storeevents/eventsResults/?dateRange=1&city=Toronto&province=Ontario&eventType=0

photo credit: indigo

THE ART OF COOKING

The Art of Productions Inc. is putting on a fabulous event this coming November that any food lover (and Jamie Oliver fan) should not miss!

The Art of Cooking : An Evening with Jamie Oliver is November's hottest event as Jamie returns to Toronto for just one night!  The Art of Cooking is a national speakers series featuring a collection of world renowned chefs and best-selling authors who will share an exciting blend of cutting edge thinking and experience on today's most innovative cooking trends.

 

The night will start with host Bob Blumer and then an hour talk from Jamie Oliver where he will talk about his "pass-it-on" cookign campaign and introudce his new book Jamie's America! After there will be a time for question and answer with the two Food Network chefs and then those who purchase VIP tickets will attend the reception where they will get to meet and talk with Jamie.

 
Register now online HERE! It is sure to be a wonderful evening!
 

Thursday, November 18th, 2010

7:00PM

http://www.theartofcooking.ca/details

Metro Toronto Convention Centre

North Building

255 Front Street West

Toronto, Ontario M5V 2W6

Phone: 416-585-8000

photo credit: the art of cooking

FOOD REVOLUTION IS REAL

Watch this video and see how Jamie's Revolution is spreading. People believe in the revolution and in Jamie, you can too! Come on America, join in and sign the petition!

FOOD REVOLUTION EMMY

Congrats to Jamie Oliver and his amazing team! His ABC show FOOD REVOLUTION has been nominated for an EMMY! Wow! So great, finally people are tuning in and listening to what Jamie-O has to say! I am so happy people are finally catching on to his great ideas and his need to help make the world eat well. It is so great as someone who loves food, and wants people to enjoy food and eat well to see someone like Jamie Oliver do this. He is dedicating so much time and money into "it." It's so impressive that one man has such a goal to better millions of people. It's truly amazing.

This is just the beginning - The Food Revolution is Real! Keep up the great work!

Sign the petition and help Jamie Oliver revolutionize food and the way we eat:

http://www.jamieoliver.com/campaigns/jamies-food-revolution

photo credit: google images

IPHONE APP

For all you iphone users out there - check this out, it's so great it even makes me want to switch to the iphone! IPHONE apps, especially the food ones are ruling the kitchen with "bite sized broadcasts." (globeandmail) Chefs like my fav Jamie Oliver and Nigella Lawson are loving the app world! Check out what their apps offer YOU!

Nigella Lawson - Quick Collection

Simple recipes that can be prepared quickly! Her app allows you to search or browse dishes by the cookbook and theme (Easy Entertaining, Food Moods, What's in Your Fridge). There are about 70 recipes on the app and the concise and easy recipes make it so simple for everyone - especially with the hep of a voice-control function as Nigella leaves voice-notes through each cooking step. Any lover of the Domestic Goddess will surely appreciate this app!

Jamie Oliver - 20 Minute Meals
This app is perfect for a beginner is search of great technique videos like chopping an onion or making a simple salad. You can browse or search recipe, and recipes include step-by-step photos and were created specially for the iphone. The Globe and Mail calls the application "idiot-proof", as it allows you to tap your way through the steps to a fantastic meal. Ingredient measurements are repeated under each step - which saves you time as you don't have to switch back to the ingredient list each time!

IPHONE users CHECK IT OUT!


photo credit: globeandmail.com

LEMONS

Lemons are a delicious fruit that seem to be apart of everyday life now through their accompaniment with water. But lemons have so much more to offer and can be used in so many ways from appetizers to dessert. They are very versatile and the whole fruit can be used (the juice, skin, and pulp). Lemon trees produced around 2,000 lemons per year per tree. There are many different types of lemons produced, a lot more varieties than you would suspect. These include; eureka, bush lemon, lisbon, meyer, ponderosa, variegated pink, verna, villafranca, yen ben and yuzu. Lemon trees are native to Asia and are taken from small evergreen trees. Lemons are available all year round and when selecting a lemon look for one that is smooth which brightly coloured yellow skin (greenish colour means they are under ripe).

Lemons can be used so many great ways, to flavour water, with their zest in baking, their juice to prevent the oxidation of fruit, in dressings, in desserts or as flavouring for chicken.

Here are some great recipe ideas (from two of my favourite chefs Ina Garten and Jamie Oliver) for using lemons:

Ina Garten's (Barefoot Contessa) Lemon Bars:

Ingredients

For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting

Directions

- Preheat the oven to 350 degrees F
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.

Jamie Oliver's Grilled Asparagus with Olive Oil, Lemon and Parmesan

Ingredients: Serves 4 

- 800g of asparagus (2 big handfuls)

- Good squeeze lemon juice

- 3x lemon juice in olive oil

- pinch of sea salt and cracked black pepper 
- shaved Parmesan

Directions: 

- You will need to wash 2 big handfuls or 800g of whichever kind of asparagus you’re using, with their woody ends snipped off.
-  Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. 

- As soon as they're ready, put them on to four plates and dress with a good squeeze lemon juce and three times as much olive oil

- Season with sea salt and freshly ground black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus wtih a speed peeler.

photo credit: jamieoliver.com & google images

Thank You Jamie-O

I just finished watching Jamie Oliver's first episode of Jamie's Food Revolution. All I can say is WOW! He is such an incredible guy and these shows will just show you how terrible the food industry can be - espeically for kids in schools, and even cooking in homes. He cares so much and is helping families and schools as a whole revolutionize their lifestyles to help have healthier lives for their children. Please please please try and watch this show. You will be amazed. For example from the episode I just watched, classes JK-6 who ate at the school meal hall did not even have FORKS OR KNIVES to eat lunch or breakfast with!! (The kids have never even used them!!) Can you even believe that?? The cooks of the school did not even believe Jamie when he said that children use forks or knives. This entire show all I did was shake my head in shock. YOU MUST WATCH IT!

March 26th

Friday March 26th ABC is premiering JAMIE's FOOD REVOLUTION - United States Edition!! Jamie Oliver has taken on the British Food System and now is taking on the States. His intent is to change the way people eat in home, schools and workplaces across the nation. This new provoking show is based off of his accomplishments in Britain and in the British School System. Good luck with that though Jamie - I think you are going to have a few angry Mickey Dee's enthusiasts in your way!

Check out this new sneak peek for the series at ABC.