tag:blogger.com,1999:blog-7157527.post109348856670172158..comments2023-07-24T11:50:34.446-04:00Comments on my little kitchen: Any Ideas?Cathyhttp://www.blogger.com/profile/11194828903719000019noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7157527.post-1093576380231552302004-08-26T23:13:00.000-04:002004-08-26T23:13:00.000-04:00Hi Shirley - Thanks for the suggestions! I hadn't...Hi Shirley - Thanks for the suggestions! I hadn't run across any recipes where jicama was cooked, so now that you've suggested using it in a stew I'm really curious what that might be like. Would you believe I've never deep fried anything? I've seen lots of recipes lately I've really wanted to try (especially with this last IMBB being all about dumplings), but my fear of deep fat frying is holding me back. I may be almost ready to take the plunge, though...<br /><br />Hi Santos - I have that cookbook and the recipe for the salad does look good - as does your variation! Actually the two are quite different, so it would be fun to try both. The recipe in the Greens cookbook has jicama, oranges and radishes dressed with orange juice, grapefruit juice, lemon juice, cayenne pepper, and cilantro. You're right - I think the jicama is all about texture - which is pretty great.<br /><br />Hi Alice - yes, I would love your recipe! That combination sounds wonderful. Could you email it to me?<br /><br />Thank you all for your ideas - guess I've got to go buy another jicama!Cathyhttps://www.blogger.com/profile/11194828903719000019noreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1093557023077623242004-08-26T17:50:00.000-04:002004-08-26T17:50:00.000-04:00Oooh. I have a jicama recipe that I absolutely lo...Oooh. I have a jicama recipe that I absolutely love. It's from <EM>Vegetarian Times Complete Cookbook</EM>, and it's an appetizer called "Radicchio Leaves Filled with Pineapple-Pecan Salad." I don't actually like it served with the radicchio, which I think is too bitter for it. It makes a wonderful stand alone salad, though. Also, it tastes really good as an accompaniment to fish, but I know you're not that keen on fish in the first place. Let me know if you'd like me to type up the recipe for you! (So you have an idea, the main ingredients are pineapple, jicama, shredded carrots, toasted pecan halves, scallions, cilantro, and seasoned rice vinegar.)<br /><br /><A HREF="http://www.blogger.com/r?http%3A%2F%2Fbreadbox.typepad.com%2Fbreadbox%2F">Alice</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1093506479412214182004-08-26T03:47:00.000-04:002004-08-26T03:47:00.000-04:00hi cathy
there is a salad i haven't done in awhile...hi cathy<br />there is a salad i haven't done in awhile, i found it in the greens cookbook, but i think it's a pretty standard recipe for orange-jicama salad. it was always popular at barbecues and summer parties. <br />i don't remember the exact recipe but my adaptation was something like this: mix peeled, thinly sliced oranges with peeled, matchstick'd jicama, add a handful of watercress, chopped red onion. dress with a splash of orange juice, a sqeeze of lime juice and some chile powder and salt. you don't want to grate the jicama because you want to take advantage of its nice cellulosy crunchiness in this.santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1093499199700109502004-08-26T01:46:00.000-04:002004-08-26T01:46:00.000-04:00Hi Cathy,
I sometime eat the jicama raw, as is. Y...Hi Cathy,<br />I sometime eat the jicama raw, as is. Yes, it's like radish but it has a slight sweetish taste to it. Was yours fibrous? In South East Asia, jicama is usually used in local salads ("rojak"), cooked with vegetables and tofu in a curry sauce ("sayur lodeh"), wraps ("popiah"), kueh pie-tee and spring rolls. Thinking aloud here, perhaps you can try using it in stews in place of potatoes or wrap it in spring roll skins and deep frying them?<br /><br />ShirleyAnonymousnoreply@blogger.com