Cooking
I tried something new the other day, but can’t say I was especially taken with it. Jicama was on sale in the grocery store and looked pretty good (well, as good as a big brown lump can look), so I decided to buy one. I’d had it in the refrigerator over a week before I finally got around to using it. At that point it had started to develop some serious pock marks, so time was running out.
Coincidentally, I had some jicama served to me in a salad Friday evening. Until then I had thought that I had never eaten jicama before, but now I would say it’s very likely that I've had it in a salad before. On Friday, I saw it on my plate and thought it might be jicama but had to check with the waitress to be sure. If you’ve never had it, it’s a wet crunchy vegetable. Someone I work with described it as a “radish with no flavor”, which is a fairly apt description. Anyway, the salad with jicama reminded me that I had one sitting in my refrigerator that needed to be used.
I had spent a little time looking around on the internet for recipes, but had not yet found anything that really grabbed me. I recalled that there had been a sign in the grocery store that said jicama was traditionally eaten with lime and chile. I had both of these on hand and was in a hurry to dispense with my jicama, so it appeared I had myself a recipe.
I decided I would shred or julienne the jicama on my fearsome mandoline. My brother originally bought this mandoline for himself, but was a little afraid of it and never got around to using it. He gave it to me, but I was a little afraid of it and never got around to using it. Finally, when he was staying with me and we were cooking together we used it. You should have seen us reading and re-reading the instructions and tip-toeing around that thing. We finally got it set up and made some wonderful potato galettes with impossibly thin slices of potato.
the underbelly of the mandoline...eeek!
But I digress. So... I got some much needed practice with my mandoline and shredded a bowlful of jicama. I then whizzed together the jalapeno pepper with the juice from the lime in a mini food processor and tossed that with the shredded jicama.
It was OK…but no more than OK. In case I’m ever moved to buy another jicama, do you have a favorite recipe for it?
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- Winter Cobb Salad:recipe
Last year I had the pleasure of having breakfast with Michael Symon at a demo that he did at Williams-Sonoma. From recipes in his cookbook, Michael Symon's Live to Cook, he made creamy scrambled eggs with goat cheese, potato pancakes and of course,...
- Ataulfo Mango Salsa Recipe
...
- Mini Mandoline, My Love
I love puttering around in junk shops. The funkier and cheaper the merchandise the better. In Japantown there is a great store called Ichiban Kan filled with tons of cheap stuff. Ichiban means number one or best, I can't say what kan means (there...
- Let's Call It 'eclectic'
Pumpkin Seed Flatbread Non-traditional Tday dinner with the in-laws. Caprese Tofu & Mushroom-Filled Yuba Bundles Jicama, Red Cabbage & Carrot Salad Cream of Pepper Soup Wild Rice with Walnuts Ginger Ice Cream...
Cooking
Any Ideas?
I tried something new the other day, but can’t say I was especially taken with it. Jicama was on sale in the grocery store and looked pretty good (well, as good as a big brown lump can look), so I decided to buy one. I’d had it in the refrigerator over a week before I finally got around to using it. At that point it had started to develop some serious pock marks, so time was running out.
Coincidentally, I had some jicama served to me in a salad Friday evening. Until then I had thought that I had never eaten jicama before, but now I would say it’s very likely that I've had it in a salad before. On Friday, I saw it on my plate and thought it might be jicama but had to check with the waitress to be sure. If you’ve never had it, it’s a wet crunchy vegetable. Someone I work with described it as a “radish with no flavor”, which is a fairly apt description. Anyway, the salad with jicama reminded me that I had one sitting in my refrigerator that needed to be used.
I had spent a little time looking around on the internet for recipes, but had not yet found anything that really grabbed me. I recalled that there had been a sign in the grocery store that said jicama was traditionally eaten with lime and chile. I had both of these on hand and was in a hurry to dispense with my jicama, so it appeared I had myself a recipe.
I decided I would shred or julienne the jicama on my fearsome mandoline. My brother originally bought this mandoline for himself, but was a little afraid of it and never got around to using it. He gave it to me, but I was a little afraid of it and never got around to using it. Finally, when he was staying with me and we were cooking together we used it. You should have seen us reading and re-reading the instructions and tip-toeing around that thing. We finally got it set up and made some wonderful potato galettes with impossibly thin slices of potato.
the underbelly of the mandoline...eeek!
But I digress. So... I got some much needed practice with my mandoline and shredded a bowlful of jicama. I then whizzed together the jalapeno pepper with the juice from the lime in a mini food processor and tossed that with the shredded jicama.
It was OK…but no more than OK. In case I’m ever moved to buy another jicama, do you have a favorite recipe for it?
- Grapefruit Radicchio Salad Recipe
As part of my resolution to eat more salad, I am trying to buy ingredients that can be turned into a salad without too much fuss. You practically need to buy tender salad greens every day so I've been buying crunchy vegetables and hardier leafy greens...
- Winter Cobb Salad:recipe
Last year I had the pleasure of having breakfast with Michael Symon at a demo that he did at Williams-Sonoma. From recipes in his cookbook, Michael Symon's Live to Cook, he made creamy scrambled eggs with goat cheese, potato pancakes and of course,...
- Ataulfo Mango Salsa Recipe
...
- Mini Mandoline, My Love
I love puttering around in junk shops. The funkier and cheaper the merchandise the better. In Japantown there is a great store called Ichiban Kan filled with tons of cheap stuff. Ichiban means number one or best, I can't say what kan means (there...
- Let's Call It 'eclectic'
Pumpkin Seed Flatbread Non-traditional Tday dinner with the in-laws. Caprese Tofu & Mushroom-Filled Yuba Bundles Jicama, Red Cabbage & Carrot Salad Cream of Pepper Soup Wild Rice with Walnuts Ginger Ice Cream...