The Last Word on Becoming a Good Cook: Cooking Role Models

If you want to become a good cook, look to others you admire and ask them “What is one thing that you can teach me?” Listen carefully to the answer. It might come in the form of a recipe or it might be a piece of valuable kitchen wisdom. But making the people you look up to into your mentors can yield rich rewards untold.

In my opinion, cooking is not about the ‘showstopper’ or the razz-a-ma-tazz, but rather, the quiet consistency and dependability upon which a person can be relied.

I look to the women who have made a commitment to building their families and communities, in part, through their kitchens. These are the Rebbetzins, teachers, and neighbours down the block who have turned their kitchens into holy spaces that warmly draw me in.

This week’s recipe:
When I’ve sent out previous blogs, several readers have asked where are the recipes? They are cleverly, or so I thought, imbedded in the articles. Perhaps this is not the case. Therefore, I am including a dynamite recipe for Smoked Turkey quiche that we prepared in this week’s class, Savoury Baking. I hope you can try this one because it is a winner!

Smoked Turkey Quiche
Serves 8

6 ounces margarine/shortening
2 cups flour
½ teaspoon salt
6 Tablespoons ice water

Add ½ the flour and salt together in a mixer. Cut the shortening in and blend for a minute or two. Add the rest of the flour and mix until it is crumbly. Sprinkle on the water and mix until the dough comes together.

Let the dough rest for 1 hour in the fridge.

Roll out the dough and line a 10” springform pan with it pressing the dough into the corner. Line the dough with parchment paper and weigh with pie weights (dried beans work well).

Bake in a preheated 375 degree oven for 30 minutes. Turn oven done to 350 degrees. Remove pie weights and parchment paper and bake for a further 15 minutes.

2-3 Tablespoons olive oil
2 onions, peeled and thinly sliced
2 pounds zucchini, coarsely chopped
1 cup shredded skinless smoked turkey
8 eggs
1 cup almond milk
2 cups coconut milk
1 teaspoon salt
¼ teaspoon pepper

Preheat oven to 375 degrees.

Heat oil in a skillet and sauté onions on a medium high heat. Add the zucchini and sauté for another 10 minutes.

Scatter the onion -zucchini mixture, as well as the smoked turkey over the baked shell.

Mix the eggs, almond and coconut milks, and seasonings together.

Pour the custard into the shell and bake for 1 ¼ hours or until set.

Shabbat Shalom,

Nancy Weisbrod, Director of Culinary Education, Kashruth Council of Canada

2 thoughts on “The Last Word on Becoming a Good Cook: Cooking Role Models

  1. Hi Denise, I do mean the cold cut type. What works well is buying a whole smoked turkey wing or leg. Take the skin off and take the meat off the bone. Shred it or cut it into cubes. The whole pieces are nicer than slices of smoked turkey cut up, but I guess you could use those if needs be.

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