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Melissa Mead 
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Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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 Topic: JicamaPosted: 29 December 2012 at 08:52 |
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I just tried jicama plain, with lime juice, and
with lime juice + aoli, lime juice + garlic hummus and lime juice + mild lime salsa. I like
the lime and the salsa versions best. Lightly salted would probably be
fantastic, if I could still salt things.
(Apparently the classic snack is with lime juice + chili powder. I'll have to try that later.) |
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 29 December 2012 at 09:46 |
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Melissa Good Afternoon,
I am quite a fan of Jicama Root; and I like the recipe video by Martha Steward & Rick Bayless;
Video 919106 - Jicama Mango Salad
They combine fresh Mango, lime, a sprinkle of ground Ancho Mild Chilie Pepper in Cones ...
I have also prepared it with fresh Canary Island Christmas Season Pineapple and, I like it with Lime & Evoo drizzle ...
The blog on wordpress with a lovely Mexican Jicama root salad with Pineapple is: www.wordpresskeepitskinny.com
Happy Holidays and
Enjoy the Video;
Margi.
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Melissa Mead
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Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 29 December 2012 at 13:14 |
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Sounds delicious!
I just mixed some of the jicama I'd soaked in lime juice with roasted garlic salsa and chunks of avocado. It's good! |
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 29 December 2012 at 13:20 |
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Melissa, Since Jicama root is in general, a very bland vegetable, and so is avocado; I prefer a tropical fruit contrast and lime drizzle, with Evoo and a sprinkle of chilie pepper ... Avocado and I: guacamole prepared in a Mocajete, which is an Aztec volcanic stone Mortar with Pestle ... I lived in Mexico for 2 years and had learnt how to prepare guacamole, the way they prepare it in Jalisco on the Pacific Coast.
Like most recipes, they vary tremendously from tavern to tavern, home to home, village to village and town to town !
Enjoy your Jicama.
The video with Martha Stewart and Rick Bayless is very informative on the peeling and slicing of Jicama, as it is tough to peel.
Have you seen the video yet ?
The salad they prepare is lovely. I thought of you, when I saw it and that is why I posted it.
Truly lovely presentation too.
Happy New Year,
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
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Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 29 December 2012 at 16:29 |
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I haven't seen the video, but I had no trouble with the peeling.
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Margi Cintrano
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Posted: 30 December 2012 at 01:50 |
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Melissa,
Did you buy the Jicama whole ?
If you purchased a piece of peeled jicama or a half; it is much easier to peel with a very sharp knife; however, if you watch Martha Stewart´s & Rick Bayless´ Video: you shall see, it is very tedious to peel a whole jicama ! Its outer covering is very similar to a Celeriac Root in texture and has a very thick exterior covering.
 Whole Jicama Root.
Have a lovely New Year,
Margaux Cintrano.
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 30 December 2012 at 07:48 |
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We are very big on jicama, here. I've never had any trouble peeling it. In that regard it's nothing but a thick-skinned apple.
Celeraic, on the other hand, can be a bear to peel.
Jicama is, unfortunately, one of the most underused vegetables in America. It is very versatile, and can be used for everything from being a cracker substitute, to making slaws and salads, to being cooked in stir-fries, soups, and stews.
Because most Americans to not know what it is, they skip it when it does appear---which isn't often. We have five supermarkets in town, for instance, and only one of them even carries it---and that only because they attract a fair share of the Mexican residents.
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Margi Cintrano
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Posted: 30 December 2012 at 07:54 |
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Brook,
Martha Stewart and Rick Bayless were preparing a gorgeous Mango salad with it on Video, and they stated it can be very difficult to peel, if you have never done it before.
I found it quite simple, and Iberians grow it, in the Canary Islands and southern Andalusia on the east coast and the Atlantic Coast. It is quite popular in upscale eateries and Mexican Taquillas.
Have lovely Sunday.
Margi.
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Posted: 30 December 2012 at 08:04 |
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I think the key words there are "if you have never done it before." The same thing can be said for an apple, or a potato, or a pineapple, or...... well, you get the idea.
In my experience, any smooth, round fruit or veggie is comparatively easy to peel; although it depends on how tightly the skin adheres to the flesh. Winter squash, for instance, can sometimes be difficult in that regard, whereas summer squash never are.
Where things get more difficult is when peeling fruits and veggies that are lumpy, or which have flutes, and shoulders, and crevices of various kinds. Included would be such things as pineapple, celeriac, lumpy squashes, etc.
Citrus is often difficult to peel for many people as well. Not only are the skins thick, and adhering tightly to the fruit, the underlying pith has to be removed as well. That's why most professionals remove it by cutting off both layers with a knife instead of peeling it with their fingers.
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Margi Cintrano
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Posted: 30 December 2012 at 08:33 |
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Brook,
Since pineapple is one of my favorite Holiday fruits, I do not find it difficult to peel; normally I prefer to use the pineapple shell as a decorative vessel for a stunning shrimp or lobster salad and just remove the interior, and slice in julienne or tiny dice ...
Citrus: Tangerines are very simple to peel and we have two types; Mandarine and Clementina which grow in the southern regions of the Iberian Peninsula and come to think of it, they are absolutely sweetly divine here; however, Navel Oranges tend to be a bit more laborious, as the flesh adheres to the fruit very tightly.
The subject was to really have a discussion, more than anything else ! The Video and the recipe are lovely none the less and I am not a fan of neither, however, I like the Mango Combination with Jicama with the chilie pepper sprinkle. Jicama is very bland and thus, in my opinion requires a tropical and Latin dash and splash !
Happy New Year,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
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Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 30 December 2012 at 09:27 |
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Yep, it was whole, but I had no trouble with it. I have had trouble with celery root, though.
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Margi Cintrano
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Posted: 30 December 2012 at 10:20 |
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Melissa,
CELERY ROOT: Do you mean Celeriac ( which is a turnip root ) or do you mean Cardoon, which is a very thick tall Mediterranean vegetable, that resembles Celery; however 5 times the size in height, width, & length ?
CARDOON ROOT: the exterior must be peeled starting from the root to the top; as it is unedible. I prepare it here all the time; as it is from Navarra - Pyrenees ... Very antique vegetable from the times of the Romans. Then, it must be sliced into 1 1/2 inch slices and boiled until tender. I had posted several recipes for Brook as he grows it.
I also prepare it Au Gratín ( layered with a topping of Bechamel or Gruyère or smoked Idiazabal ewe cheese ... It is a very Basque dish, and comes in Red Cardoon, or Green.
*** SEE VEGETABLE SECTION IF INTERESTED OR IBERIAN SECTION ( CARDOON IS CARDO IN SPANISH ).
It is wonderful with almonds & pancetta or ham; and is very common here in Spain.
I make a thick soup with it, which is a family favorite, with almonds, and Iberian Ham strips to adorn.
Best regards,
Margi.
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Melissa Mead
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Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 30 December 2012 at 12:45 |
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Celeriac. (It's a turnip? I thought it was literally celery root.)
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 30 December 2012 at 12:57 |
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She probably means celeriac, Marg, as it's often called celery root in the States.
But it's not even close to being a turnip. Celeriac is Apium graveolens. It and celery are the same genus and species; with one developed for root development and the other for green tops---much in the way beets varieties were developed for either the roots or the tops. Both belong to the Umbelliferae family, other members of which include dill, chevil, coriander, parsnips, carrots, fennel, and skirret.
Turnips are Brassica rapa, part of the large Brassicaceae family. Other B. rapas include broccoli raab, Chinese cabbage, and Chinese mustard.
I often describe cardoon to people as "celery on steroids." A good visual image, to be sure. But the two are unrelated. Cardoon is Cynara cardunculus, and is the only member of that genus & species. It's nearest cousin is the globe artichoke, Cynara scolymus. Commonly grouped as thistles, they belong to the Compositae---also a rather large family that includes the lettuces, sunflowers, Jerusalem artichokes, salsify, endive and chicory, among others.
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HistoricFoodie
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Posted: 30 December 2012 at 13:03 |
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Our posts must have crossed, Melissa.
You are right, in that celeriac is celery root. But they are different forms of the same plant. Regular celery does not develop the bulbous root that's the hallmark of celeriac.
Celeriac is also more flavorsome, IMO. Given equal volumes of the two, the celeriac yields more of the celery flavor.
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Margi Cintrano
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Posted: 30 December 2012 at 13:17 |
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Brook and Melissa,
I have to photograph the Celeriac when I get back to Madrid at the Farmer´s Market.
In Madrid Celeriac is called: Nabo de Celeriac; which in English translates to Turnip Celeriac ! I believe this name has come about, due to the importing from Rumania and Bulgaria, where it is a basic staple vegetable. Sometimes, to make it simplified from another language to Spanish pronounciation, they create a name ! In-accurate, however, they do it here. It is not very common amongst Spaniards. There are large communities of Germans, Bulgarians, Poles, and Rumanians here who have been here for years.
Thanks Brook, for your explanations, and if I recall, you and I once had this discussion in early 2012.
Kind regards and Happy New Year,
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Posted: 30 December 2012 at 18:39 |
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That's one of the problems with common names, Margi. Very often people call something by another name, for one reason or another, even though there's no true relationship. Which, of course, just leads to confusion.
Unfortunately, there's no cure for it, because people (and even companies) will continue doing it.
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Margi Cintrano
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Posted: 31 December 2012 at 02:56 |
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Brook, The real problem on my side of the globe, is translating. When something is imported, it is usually translated via Pronounciation simplicity in Spain !
In northern Europe ( Germany & Belgium ) and eastern central Europe, the level of English is much more proficient.
Have a wonderful New Year,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Posted: 08 January 2013 at 12:56 |
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Here’s a nice salad made with jicama that goes particularly well with hot foods, as it helps tame the heat. But don’t confine it to that use. It goes well anytime coleslaw is called for. All of the major ingredients are in season right now, so this is a good time to try Blood Orange & Jicama Slaw 3-4 blood oranges, juice reserved ½ cup red onion, chopped fine ½ cup chopped fresh cilantro 1 tbls sugar ½ cup mayonnaise 1 hot pepper (I use Serrano) or to taste 2 cups jicama, shredded 3 cups napa cabbage, shredded Zest enough of the oranges to measure 1 tablespoon. Put in a large mixing bowl & set aside. Peel the oranges, removing all the white pith, and cut into supremes, squeezing out the juice. Set aside. To the bowl with the zest add the onion, cilantro, sugar and chile and orange segments. Add in the jicama and cabbage and toss to combine. Mix the reserved orange juice and mayonnaise, add to the slaw, and mix well to coat all the ingredients evenly. Chill until ready to serve |
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Margi Cintrano
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Posted: 08 January 2013 at 13:09 |
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Nice slaw Brook. TU for posting.
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