One more big delusion

June 6, 1944 saw the greatest armada land on the beaches at Normandy. It was the turning point in the war of the Allies against the Nazis. Up until that day, the Germans suffered from a mass delusion that their party would conquer and rule the world for 1,000 years. Being the last day the delusion flourished, some people decided that June 5th would be the Festival of popular delusions day. But, not all delusions are equal in scope and importance. The Nazi delusion was one of Grand and epic scope. The delusion that you’re going to follow through on your new year’s resolutions is one of an entirely different magnitude. The thought that you’re going to eat a healthy diet like your doctor ordered is yet One more big delusion. So, today is a good time to recognize, analyze, and rectify these and other delusions, great and small.

Delusions have been around as long as humans (probably longer). So, they will not go away entirely. But, recognizing delusions is the first step in correcting them. When you buy scratch tickets every day, deluded that you will win the big prize, only to spend more money than you win each year, that’s a delusion. Sometimes, when you live an illusion, you can’t see that it is one, until you step back, and place the delusion into perspective. You can lie all you want to yourself. The numbers don’t lie. You won $2,000 on the lottery over 12 months. But, you spent $10 a day, for a total of about $3,600. So, who wins in that scenario? Not you. Today, let’s try to separate opinion and feeling from facts, and call a delusion out for what it is. You’d be surprised how many delusions we live with every day.

Is your life One more big delusion?

How many times have you heard about someone (maybe yourself) who has such great potential? This young kid is destined for great things; this one is going to be the best doctor ever; you will find the cure for cancer… Some delusions find us striving for greatness, when we’re mediocre at best. Others are the result of low self esteem or confidence. Most are based on fear. We either fear we aren’t good enough at something we clearly are. Or, we fear someone else, the other, is going to do something that we don’t like, so we delude ourselves that they are evil, and we need to dominate or expunge them.

This is when we get into dangerous territory, especially when politics are involved. It’s okay if your delusion affects you; however, don’t force your delusions on other people. Public policy based on fear and delusion is dangerous. It should be fact based and examined from all sides to eliminate delusion bias. The first step to change is understanding yourself. Convinced that you have to be the change and the difference? You aren’t. Any time you hear a phrase like, “I alone can fix this”: warning. Unless, you mean yourself. Then, yes, you are the only person who can fix you. Remember, there are 8 billion people in the world. So, even if you are 1 in a million, there are 8,000 more just like you. Despite what someone told you, you aren’t that special.

Break the cycle and see

Are you too timid, self conscious, or otherwise an underachiever? Or, are you a cocky, self assured, brash, and judgmental person? Maybe somewhere in between? If you’ve ever taken a Meyers Briggs assessment, you have an idea of your personality type. But, remember, it’s all a scale. No one is 100% on any of the measurements. Perhaps your ESFJ needs to embrace the inner INTP. We all have the ability to intuit and sense, think and feel, Judge and perceive, be an introvert or extrovert. It’s only when we allow one trait to overshadow the others that we delude ourselves into a particular world view. There are times when one type is more appropriate than the other. But, remaining mutable is essential to perceiving reality. Without accessing different traits, our entire existence is One more big delusion.

We would all love to change the world, but, we don’t know what to do. The problem is, everyone has a different view of what they want the world to be. So, to change it to your view is a delusion in and of itself. One person wants a world open to all people. Another only wants people they like in it. Both sides are wrong. The one who is open to all, is actually opposed to those who want only their kind, creating cognitive dissonance since narrow minded people aren’t welcome. Conversely, the other group is just that, narrow minded, and unable to accept people who don’t think and act like them to begin with. The truth is, we all belong to the universe. Good, bad, indifferent, we can’t escape co-existence. We can only recognize there are differences and accept them.

The kitchen is One more big delusion

Now that we’ve solved the mysteries of the universe, it’s time to pull back from the macro universe to the micro. For, that’s how delusions work. It’s a matter of scale and how many people are sucked into your black hole. We want to reiterate that you alone can change you, and attempting to change the world stems from you being the best you you can be. Of course, this is a delusion in and of itself, since we have a picture of what the best us is, knowing it’s not what we are or will be. Sorry to break it to you, you will never look like a Tyrone Power or Audrey Hepburn and have the mind of an Einstein. But, we can address delusions on individual bases. One we are familiar with here is cooking.

Since its inception, Only Cumin has encouraged you to jettison the delusion that you can’t cook. Conversely, there are some cooks who think they’re Escoffier. No, you’re not. And, yes we all have the ability to make good food. It’s all linked to that Meyers Briggs thing. You feel or sense that you’re better or worse than you are. Well, it’s a little from column A and a little from Column B. Remember, the kitchen is a wondrous place, but, it’s also a dangerous place. Test your limits for sure. But, don’t fail to try. And, don’t let a little setback like the time you burned a pot of water stop you. There will be mistakes. Accept them, embrace them. This is how we learn.

Conversely, if you think you’re infallible, step back and try a little humility. It doesn’t have to be a complicated dish to be good. Quality ingredients, well cooked are just as good as your molecular gastronomy experiments.

Break the delusion through cooking

Cooking is a metaphor for life. We start with an ingredient (baby), process it (Teach it), nurture it, put it through the fire, knives, and machinery of life. In the end, you have something completely different from what it started as, but, with the ability to please and/or disappoint. Just like life, cooking is full of blood, sweat, and tears, happiness, disappointment, satisfaction, elation, and an undeniable sensuality. And, if you know what to expect, the proof is in the pudding (as they say). Does anybody make pudding these days, though?

Beware that, just like life, cooking has it’s delusions too. Do you really think sticking a bag of popcorn in the microwave is cooking? Do you really think that cake you accidentally used salt instead of sugar for is good? Mistakes happen. Some can create a different dish. But, some require starting over again. Either way, try cooking without delusions. There is no “perfect” recipe. It’s all about your personal taste. And, remember to cook to your level. But, don’t be afraid to experiment. Pushing the bounds of your comfort zone is part of cooking as it is part of life. So, why not cook and meditate on shedding those delusions. This is something you alone can fix.

So, to get you going, here are a few easy to moderate recipes to whet your appetite.

Chilled Vegan Melon Ginger Soup

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Course Dessert, Soup

Cuisine American

Servings 4 People

Ingredients

  

• 1 Quart Honeydew, cantaloupe, or similar melon
• 1/4 Cup Fine diced fresh peeled ginger root
• 1 to 2 Cup Champagne or other sparkling wine
• 1/4 Cup Honey or agave syrup
• 2 Tbsp Chopped fresh mint, plus a few sprigs for garnish
• The juice and zest of 2 limes
• 1 Cup Fresh Blueberries
• 1/4 Cup Simple Syrup

Instructions

 

• Make a simple syrup: Mix 1/2 cup sugar and 1/2 cup water in a pot. Cook down until it becomes a syrup. You want about 1/4 cup total. Pour he hot syrup over blueberries in a blender. Blend until smooth. Strain the blueberry syrup to remove extra solids and make it smoother. Chill until ready to use.
• Place all remaining ingredients in a blender and blend until smooth. Chill and serve in a vehicle that allows the color to show. Drizzle with the blueberry syrup and garnish with mint sprigs.

Keyword Chilled, cocktail, Fruit, ginger, Melon, Mint, soup, vegan

Edamame, Avocado, and Feta Salad

cheffd

Print Recipe

Prep Time 15 minutes mins

Course Salad

Cuisine American

Servings 4 people

Ingredients

  

• 1 cup shelled cooked edamame
• 1 cup shave red onion
• 1/2 cup baby tomatoes cut in 1/2
• 1 cup diced fresh avocado
• 4 cups baby greens
• 1/2 cup cubed or crumbled feta cheese
• For dressing:
• 1/4 cup honey
• 1/2 cup Lemon or lime juice
• 1/2 cup White wine vinegar
• 1 tsp dijon mustard
• 1 cup avocado oil
• Salt and Pepper to taste

Instructions

 

• Make the dressing: Put all ingredients except oil in a blender. Turn on the blender and bring up to high speed. While it is running, add in the oil in a slow steady drizzle until it forms a nice emulsion.
• Toss all ingredients in a bowl and coat evenly with dressing. You probably won't need all the dressing. Alternatively, assemble the salad so all ingredients can be seen and serve the dressing on the side.

Keyword avocado, Edamame, feta, Mother’s day, salad, spring

Lemon Scented Beer Battered Fish and Chips

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

soak potatoes for French Fries 1 hour hr

Course Main Course

Cuisine American, British

Servings 4 people

Ingredients

  

• 12 oz Beer, lighter style (lager, pilsner, golden ale)
• 2 each large Eggs
• 2 Cups AP Flour
• 1/2 Cup Corn Starch
• 1/2 tsp Baking soda
• 1 Medium Lemon
• Salt and Pepper to taste
• Oil to Fry
• 4 Each Fish Fillets (Haddock, cod, or sole), about 6 ounces each.
• 4 90 ct Baking Potatoes
• 1/2 Cup AP Flour
• 1 tsp Cajun Seasoning

Instructions

 

• Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
• make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
• make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
• Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
• Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.

Keyword Beer Batter, Fish and Chips, Lemon, scented

Eggplant, Spinach, and Goat Cheese Frittata with Tomato basil salad

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course brunch

Cuisine Italian, Kosher style, Mediterranean, Middle Eastern

Servings 4 people

Ingredients

  

• 6 large eggs
• 1 pt heavy cream
• 1 cup crumbled goat cheese
• 1 cup cooked spinach
• 1 cup diced eggplant
• 1/2 cup diced sweet onion
• 1/2 tsp Chopped fresh garlic
• 1/2 tsp ground cumin
• olive oil
• salt and pepper to taste
• Pan spray
• For Tomato Salad
• 2 cups diced fresh tomato
• 1 cup Diced Sweet Onion
• 2 Tbsp Chopped or julienne fresh basil
• 1 Tbsp Balsamic Vinegar
• 2 Tbsp Olive oil
• Salt and pepper to taste

Instructions

 

• Preheat oven to 350 degrees
• Wilt spinach at high heat with a little oil, salt, and pepper. Strain excess liquid.
• Saute onion and garlic in olive oil over high heat until translucent. Add in eggplant, and brown it a bit. Season with salt and pepper.
• Whisk eggs in a bowl. Then add in cream, spices, salt, and pepper. Then fold in the rest of the frittata ingredients.
• Heat a cast iron pan in the oven. Spray with pan spray. Add in the eggs, etc. Put back in oven ad bake for 20 minutes. Check to make sure it is cooked all the way through. The mix should stand firm. Give it more time if needed.
• While the Frittata is baking, make the tomato salad bu tossing all ingredients together to be evenly coated with oil and vinegar.
• Let the frittata rest a few minutes before serving. Place a platter over the pan with the frittata. Then ivert. It should pop right out onto the platter. If not, carefully run a paring knife around the edges of to loosen the frittata. Once on the platter. garnish with the tomato salad.

Keyword basil, Eggplant, Frittata, goat cheese, Mediterranean, Middle Eastern, salad, spinach, tomato

Vanilla Cherry Chambord margarita

cheffd

Print Recipe

Prep Time 15 minutes mins

Course Drinks

Cuisine American, Mexican

Servings 4 Glasses

Ingredients

  

• 8 Oz tequila (Blanco, preferably)
• 4 Oz Triple Sec or Orange Liqueur
• 4 Oz Chambord Liqueur
• 1 Small Vanilla bean
• 1 Pint Fresh Cherries, Pits and Stems removed
• 4 oz Agave Syrup
• 8 Oz Lime Juice
• Plenty of ice
• Limes and Cherries to garnish

Instructions

 

• Seed and stem the cherries and cut them up. Split the vanilla bean and scrape out the seeds. Put the pod in sugar to give it a vanilla flavor or use it some other way. Place the vanilla seeds and cherries in a large pitcher. Muddle them with agave. Then add the rest of the ingredients and fill with ice. Mix well.
• Dip glasses in water. Then salt the rims with a mixture of sea salt and large grain sugar. Fill each glass and garnish with limes and cherries.

Keyword American, Chambord, cherry, margarita, Mexican, vanilla