You thought your part was over?

Being a father is not an easy task when done right. But, technically, the pivotal point is over in seconds. This part can be done with a turkey baster. Some men just plant the seeds and don’t think of what comes next. What? You thought your part was over? In reality, once this is done, the man has no real reason to be involved in anything that follows. But, since you did this, you have a moral obligation to see things through. So, that 30 seconds of pleasure really means decades of emotional roller coasters. Some say there will be joy, sorrow, and, possibly, some kind of fulfillment. It’s a major commitment. Yet, some don’t commit. And, some phone in their part. But, for those who give it their all, today is father’s day. So, cheers to you.

The thing about fatherhood is that it doesn’t even require the pleasure part. As a pet parent, I didn’t take part in birthing my dogs. But, I embrace the responsibility and relationship with them. The same holds true to all parental units. Fathering requires patience, affection, mentoring, and acceptance. While mothers usually provide nurturing, the expectation of fathers is to teach and guide. And, this takes many forms, from discipline to mentoring. Of course, there will come times when the kids blame you for all their problems. As Denis Leary said, “They blame everyone but themselves: I became an addict because my parents used to hit me.” He goes on to talk about beating your kids as a form of therapy: weeping and mowing. Perhaps this isn’t ideal parenting. But, laissez faire parenting isn’t the best approach either. Somewhere in between lies the sweet spot.

How deluded were you when You thought your part was over?

While dating, marriage, and other encounters usually involve the specter of sexual pleasure and little else, one should enter these situations with a plan. Given the current push toward restricting reproductive rights, you may end up with an unwanted child, depending on where you live. But, reproduction is a privilege, not a right. You need a license to drive a car. But, anyone can have a baby? some people just don’t have what it takes to be a parent. And, no one knows what to expect. You have a minimum of 18 years with this kid. That’s by law. after that, they aren’t, technically, your responsibility anymore. But, good parents have a lifelong commitment. There should be a test or battery of tests to determine your fitness to breed. It starts with an understanding of the depth of what raising a child entails.

Some fathers look forward to playing catch with their son or teaching their children the family business. Well, there’s a lot of other crap that goes along with having children. And, don’t forget about adoption. Having your own kids is, actually, pretty selfish. There are plenty of unwanted kids out there, mostly the result of unfit and unprepared parents who didn’t pass the aforementioned test of parenting competency. If you are competent, kudos to you. Just remember, parenting and breeding are two separate things. Being a father is about caring, understanding, and developing children into functioning adults. And, often times, they end up functional in spite of, not because of their parenting.

And, it doesn’t have to just be kids

When we think of fathers, the stereotype is someone who dresses in weird fashion, tells bad jokes, and says embarrassing things. But, that’s only a generational gap. And, that’s only a father to children. But, remember pet parents? those aren’t kids. We can stretch the definition of fatherhood to all sorts of things, even, and especially, things like intellectual or creative concepts. James Brown was the Godfather of soul. Iggy Pop is the godfather of punk. Henry ford was the father of the assembly line. Thomas Jefferson and his cohorts are the “fathers” of our country. Again, we see the importance of competency in fatherhood. You don’t have to be good with kids to be a father. In fact, you don’t have to have kids at all. Do you think they were told: You thought your part was over?

So, this father’s day, let’s expand the definition of the term. Sure, we can still honor the male figures in our lives. But, how about the people who developed everything from the light-bulb to the railroad? And, being a culinary blog, we, of course, have to recognize people like August Escoffier: the father of Haute Cuisine. While cooking is an ancient art, it’s people like Escoffier, Bartolomeo Scappi, and Marie Antoine Careme who made their marks on modern cooking, and molded an every day activity into art. I wonder if they had any “You thought your part was over” moments? All three, though, purposefully, wrote down their techniques, etc to mentor future culinary artists. Today, Escoffier’s name is synonymous with classic cooking, and he learned from Careme. And, we can all thank Scappi for developing the concept of a cookbook.

Fatherhood and culinary media

Of course, we, at Only Cumin, and anyone else with a food blog, podcast, website, etc, owe a great deal to our forefathers in the form of British cooking host Philip Harben and America’s James Beard. They are credited with founding the concept of the cooking show. While Harben’s name never really crossed the pond to America, James beard’s name is all over the place here. While his career in Culinary arts predated WWII, he had what many consider the first cooking show on NBC starting in 1946. This show, and his proliferation of cookbooks, cooking schools, and collaborations influenced generations of cooks, and media base culinary personalities. Julia Child, The Galloping gourmet, and more contemporary personalities like the Barefoot Contessa, Rachel Ray, and Paula Dean can all thank Beard for opening the world to the medium.

It’s no wonder James Beard is venerated as a father figure in the culinary world. The James Beard house is a famous spot in New York. And, the annual James Beard awards are a symbol of excellence in culinary arts. Despite him being what he termed a “gastronomic whore” for endorsing mass produced food products like green giant, Omaha steaks, and DuPont chemicals in his later years, his body of work earned him the respect of the industry. His original TV show and earlier works derided the mass production of food supplies,like Jell-o, advocating supporting local farmers and produce over processed crap. He said he did the endorsements to garner capital for his culinary schools. Also, he started the Meals on wheels program for elderly shut ins in New York. So, like any good father, he did what he had to to provide for his “culinary” family.

You’ve read this far, You thought your part was over?

Au contraire. Just like a father, you, dear reader, are part of a long interactive extended family. Ancient Romans, Greeks, and other dynasties developed cooking and culinary concepts. Escoffier, Beard, and company developed methods and recipes that build our foundation of culinary appreciation. So, today, we all follow in their footsteps to continue making things better, and more accessible to all people. For, that’s what fathers do. They mentor and develop children, concepts, ideas, and art forms. some bring big things to the table. Others pass on traditions from generation to generation. And, we intend to help with that.

If you’re not a culinary master, that’s okay. We have many pointers to help develop your culinary acumen. You could start with the right tools for the job, since it’s father’s day, and we know how fathers have a fondness for tool. Once you know the basics of the kitchen, it’s a matter of changing up ingredients, knowing a few methods, and matching compatible ingredients. If you thought your part was over when you bought that air fryer, think again. Now it’s time to use whatever gadget you have, or, better yet, use traditional cooking implements like stoves and ovens. And, don’t forget to follow the early James Beard, and shop local. If you have some onion, garlic, fresh produce, local meat or fish, and some grains, you are all set. You can make delicious, nutritious food for comfort and special occasions alike.

Is that meal done? You thought your part was over?

Since it is father’s day, let’s make a delicious meal. And, it doesn’t have to be too involved. But, don’t just slap a steak on a grille and call it a day. Just because it’s a special day doesn’t mean we skip the rest of the plate. A couple sides go a long way. And, killing a cow isn’t the only way to please a father. In fact, while we’re doing fatherly things, wouldn’t trying something new be appropriate? So, here are a few ideas to get you started. But, don’t stop there. Shop local, play with your food, and like a good father of ideas, concepts, etc, be inventive. And, you though your part was over?

Cheers!

Herbed Spinach, Chia and Quinoa Timbale with Fresh Vegetable Medley

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, Mediterranean

Servings 4 People

Ingredients

  

• 1 Cup Chia Seeds
• 1 Cup Quinoa
• 8 Oz Baby Spinach
• 1 Cup Diced Sweet Onion
• 3 Tbsp Chopped Fresh Garlic
• 1 Cup Red Bell Pepper
• 1 Cup White Wine
• 4 Cups water
• 1/4 cup Chopped fresh herbs (whatever is available)
• Salt and Pepper to taste
• 3 to 4 cups Assorted Fresh vegetables (Seasonal, local, and Fresh)
• Olive oil for cooking

Instructions

 

• Heat 2 separate pots over medium high heat. Add in a coating of olive oil. Put 1/4 cup onion and garlic in each. Stir occasionally. Cook until translucent. Then add the quinoa to one pan and chia to the other. Stir both. Add 2 cups of water to each, and bring to a simmer. Add salt and pepper, and stir. Allow the two grains to cook until they are fully cooked through, but not mush. Fold the herbs into both grains. Set aside.
• Char the red peppers on a grille or pan without any oil. The skins should be well charred. Place them into a pan and cover with plastic, so they steam. Let them sit for a few minutes. Then peel the skin off, and remove stems and seeds.
• In another pot, heat some more olive oil. Put in the remaining onion and garlic and stir. Cook until translucent. Then add in the peppers. Add the white wine and reduce by half. Add a little more water and cook for a couple minutes. Then, either transfer the mix to a blender or use a stick blender in the pot. Season with salt and pepper. Blend until a smooth sauce is created. Set aside.
• In a large saute pan, heat some olive oil. Add in the spinach and wilt it down until it is lightly cooked, soft, but still somewhat intact. Season with Salt and pepper.
• Cook your seasonal vegetables in a little olive oil and season lightly.
• Use a round pastry cutter or a dessert cup to assemble the timbale. If using a cup, put the spinach first, quinoa second, and the Chia last. Then, invert onto a plate. Otherwise, use the cutter to hold the three ingredients as you build a tower on the plate. Ladle the sauce around the timbale and add the vegetables to the plate and serve to your guests.

Notes

This dish has several moving parts. If you have enough burners on your stove, you can cook all parts simultaneously. The end result is a layer of dark brown, topped by an off white with the green spinach on top. The red pepper sauce accents these colors and seasonal vegetables round it our. I did not specify the type of vegetables because I want you to see what is fresh in your market. Green beans, squashes, brussel sprouts, or others will do fine. I prefer a variety of colors and textures if possible.

Keyword Chia, Fresh Vegetable, herbed, Medley, Quinoa, spinach, Timbale, vegan

Caribbean Spiced Grouper with Vanilla Mango Salsa

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Caribbean, Indigenous, Native

Servings 4 People

Ingredients

  

• 4 each 6 ounce boneless grouper fillets
• 1 tsp Chili Powder
• 1 tsp ground Cumin
• 1/2 tsp ground coriander
• 1/2 tsp Ground Allspice
• Salt and Pepper to taste
• Coconut Oil for cooking
• 2 Tbsp Chopped Fresh Cilantro
• 1 whole lime
• For the salsa
• 1 cup Fresh Mango (Peeled and diced about 1/4 inch)
• 1/2 cup diced sweet onion
• 3 Tbsp Chopped Fresh Cilantro
• 1 Tbsp Chopped Fresh Hot chili (Jalapeno or serrano is fine, step up to habanero if you want really spicy, but cut back on amount a bit)
• 1/4 cup diced bell pepper (Red, green, yellow, or orange)
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Allspice

Instructions

 

• The toughest part is peeling and cutting the Mango. The Method that I have seen most success with is to place the mango on a cutting board. Cut off the two ends. Stand it up, and slide a knife down as close to the skin as possible to remove the skin in 1/2 to 1 inch strips, repeat until you have fully peeled the Mango. You should be able to see the top of the pit in the middle of the flesh. Carefully, slice down alongside the pit on both sides to cut the mango in half. Then, you can go back and cut the remaining flesh around the sides of the pit, feeling your way down with the knife. Mango flesh is very soft, when ripe. You will be able to tell if you are cutting into the pit, because it is very hard.
• Make the Salsa. Once you have cut all your fruits and vegetables, mix all the salsa ingredients in a bowl. refrigerate for about an hour or more for the flavors to blend.
• Mix all the spices and cilantro for the fish. Let the fish sit for about an hour to absorb the flavors of the spices. Then, heat a thin layer of coconut oil in a saute pan over medium high heat. When the oil is just below the smoking point, place the fish in the hot oil. Allow it to cook 3 to 4 minutes, then flip over to the other side. Let it finish cooking through. The amount of time, depends on the thickness of the fish fillets. When they are cooked through, squeeze some fresh lime on them and remove from the heat.
• Plate the Fish, and top with the mango salsa. Serve with Rice and Beans and seasonal grilled Squash or to be more authentic to pre-Columbian times use our Sweet potato succotash recipe.

Notes

You can substitute other fish for grouper if not available. Mahi Mahi, Tile Fish, Sea Bass, Red Fish, or Halibut are all good choices.

Keyword Caribbean, Grouper, Indigenous, Islands, mango, salsa, Spiced

Basil Scented Asparagus and Baby Carrots

cheffd

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Ingredients

  

• 20 pieces Asparagus (cut about 1.5 inches from the bottom to get rid of the tough stem)
• 12 each Peeled baby carrots (real baby carrots, not the nubs)
• 1/4 cup basil oil
• Salt and pepper to taste
• Basil leaves to garnish

Instructions

 

• preheat oven to 400
• Toss asparagus and baby carrots in basil oil, salt, and pepper. Lay them out in a single layer on separate sheet pans. They cook at different temperatures.
• Roast the carrots for about 15 minutes until they soften enough to eat. Roast the Asparagus for 8 to 10 minutes. It should be pliable, but maintain its color. Serve hot with a basil garnish.

Keyword Asparagus, baby carrots, basil, basil oil, Brunch, Mother’s day, Roasted, scented, spring

Honey Mashed Sweet Potatoes

cheffd

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 4 People

Ingredients

  

• 1 1/2 to 2 Lb Peeled Sweet Potato, Cut into 1 to 2 inch pieces
• water to cover by 1 to 2 inches
• 1/4 Lb Butter or butter substitute
• 1/4 Cup Honey
• Salt and Pepper to taste

Instructions

 

• Peel and Cut sweet Potatoes, Place in water with a little salt. Put on a stove over high heat. Bring to a boil. Boil until the potatoes become soft enough to mash.
• Drain the water off well. Mash the potatoes with a hand masher or in a mixer with whip attachment. Try to get out all lumps. Add in the butter a little bit at a time until it melts in. Stir in the honey, and season with salt and pepper. Serve hot.

Keyword gluten free, honey, Mashed, sweet potato