Jicama Salad

June 4, 2013 § Leave a comment

My new favorite item to add to a salad is jicama, otherwise known as Mexican potato or yam bean. My fondness of the roundish, beige and nondescript tuber with a potato-pear texture began in an Asian restaurant in California (surprisingly not a Mexican place) about a month ago, when I had it in a jicama-grapefruit salad. And that was pretty much all it was: matchsticked jicama mounded on a plate and dressed with a spicy but light dressing. The grapefruit, ringed around the pile of jicama, was there to cool the heat. Toasted cashews added some crunch.

Jicama salad with apples, grapefruit and toasted cashews

Jicama salad with apples, grapefruit and toasted cashews

I attempted to recreate my own jicama salad. Online searches gave me oodles of salad dressings that would serve the purpose. But I failed. And I failed because I attempted to recreate what I had experienced previously. I had a pile of poorly julienned jicama, grapefruit that I hadn’t segmented properly, and well, the Cat Cora-inspired dressing was okay. But just okay. And aside from properly preparing the jicama and grapefruit, the success of a jicama salad really pivots on its dressing.

Turns out friends returning from a vacation in Sedona also became infatuated with jicama in salads. They had a delectable jicama salad in one of Sedona’s best restaurants, Elote. Wisely, they bought the restaurant’s cookbook, complete with the recipe for the jicama salad dressing.

We have since used this to dress traditional salad greens to which we’ve added all sorts of things including jicama, orange, grapefruit, apple, cashews, peppers, etc. You could put it on an old shoe and it would taste wonderful. My suggestion is to keep a jar of this in your fridge at the ready for any type of salad (or shoe) you may be serving.

Jicama Salad Dressing (courtesy Elote Cafe Cookbook)

1 cup olive oil
2/3 cup lime juice
1/4 cup Cholula hot sauce
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp sugar

1. Add all ingredients to a lidded jar and shake vigorously until combined.

2. That’s it! You’re done! Pour it on! As with any salad, use a combination of whatever and however much you’d like: julienne a chunk of jicama, chop up an apple, segment half a grapefruit, add in a 1/2 cup of toasted cashews, through in some thinly sliced red peppers, and toss it all on top of some salad greens. Your salad is served.

NOTE: The brand of hot sauce matters here, or at least makes a difference in taste. Our friends make it with Cholula and the dressing is quite spicy. We have used Frank’s Red Hot (it’s what we have in the fridge) and it results in a less spicy-hot experience. Both are delightful on a salad. In fact, it’s what I’m having for lunch.

Shoyu Sauce

May 7, 2013 § 4 Comments

This is another “It’s not you, it’s me” posts. Meaning, this is a recipe I have kept on a slip of paper for well over a year now and if I lose it, I’d have NO idea how to recreate the proportions correctly. So, yes, I do hope you enjoy this recipe, but really, I’m putting it out there so I have a place to find it.

Okay, about this “I can’t remember it but I can’t live without it” recipe. If you live in the Boston/Cambridge area and you are a vegetarian, you have eaten at a crunchy, mostly raw food place called Life Alive. Think wheat grass juices, chia seed smoothies, barely cooked kale-based warm salads topped with marinated tofu, red lentils, quinoa and all sorts of good-for-you things. And quite tasty, too. Most of these salads are topped with an addictive ginger nama shoyu-based dressing. What’s nama shoyu? Good question. The short answer without going into the details (because I don’t know the details) is it’s an unpasteurized soy sauce. One taste of it and you must either eat every meal at Life Alive or find a DIY recipe.

I am not sure exactly where I found this recipe, but whoever it belongs to, I thank you immensely. Absolutely love it. We’ve only used it as a salad dressing but it could also be used to marinate tofu or top cooked veggies and rice. Is this exactly like the dressing at Life Alive? Not really, but that gives us an excuse to go back.

Shoyu Sauce shoyu sauce
1/2 cup nama shoyu
1/2 cup tahini
1/4 cup sesame oil
2 tbs agave
1/4 cup cider vinegar
1 tsp salt
1 inch ginger, grated
1/4 cup olive oil
1 tsp lime

Combine all ingredients in a blender and liquify. Or combine in a high-sided bowl and use an immersion blender to whirr it all together.

A note about the ginger. We keep our ginger in the freezer because a) it won’t shrivel up in there like it does in the fridge and b) frozen ginger is WAY easier to grate with a microplane. It’s also easier to peel if frozen. Give it a try if you aren’t familiar with this technique.

Suggestions for what else to use this sauce with? Leave a comment below.

Lemony Vinaigrette

January 24, 2013 § 2 Comments

This isn’t for you. This is for me. This is for my failing memory. For the pause in my sentences, in my walk across the kitchen. My forty-something brain used to run, and now it slogs through water. I must now try to remember, instead of just remembering.

Shake the dickens out of it.

Shake the dickens out of it.

No, it’s not that bad. Not that bad by a long shot. It just takes repeated (and repeated and repeated) motions or readings or hearings to imprint anything into my mind. It takes time, it takes effort, it takes a bit of humility, but the routine will eventually become routine.

I remember this vinaigrette for its lightness, its lemonyness, its bite of pepper, and that unmistakeable hint of something mysterious (you’ll learn it’s sherry vinegar). But for the life of me I can’t remember the recipe.  This vinaigrette, used as a dressing for a bean salad in the Fields of Greens Cookbook, is for me. But I share it with you. Hopefully you’ll love it enough to make it routinely.

Ingredients
2 tsp. minced lemon zest (from about half a lemon)
1/4 cup fresh lemon juice (about one lemon)1 tbsp. sherry vinegar
2 garlic cloves, crushed or finely chopped
1 Tbs. sherry vinegar
1 tsp. salt (use kosher)
1/4 tsp. pepper (5-10 turns of a pepper mill)
1/3 cup extra virgin olive oil

  1. First—very important!—do NOT confuse sherry vinegar with sherry. NOT the same thing. I speak from experience. You make that mistake only once.
  2. Combine everything in a jar with a tight, sealed lid (e.g. a mason jar) and shake the dickens out of it.
  3. Makes about 3/4 cup.

Salad on a Pizza

November 27, 2012 § 2 Comments

Indecision can be crippling. Seriously crippling. Should I wear the green coat or the black leather? Should I dodge this person on the left or right? Should I sit here or there? Soon enough you find yourself standing in the produce aisle for 15 minutes, not sure which head of broccoli is the one destined for your dinner table.

Don’t think it hasn’t happened to me. It has.

Today I avoided a near calamity in the kitchen—the calamity of not knowing for sure what to have for lunch. At breakfast time (and by breakfast I mean my two helpings of coffee), I was thinking I’d have a salad for lunch. And yes, I do consider lunch that early in the morning.

Then at 10am, I spied that last ball of pizza dough in the fridge. Pizza for lunch. My fave. But … there’s the salad. And gosh darn it, that pizza dough is sitting there, asking me to redeem myself for a not-so-great pizza making session last night.

Salad.

Pizza.

Salad … on a pizza? Salad pizza! Why not, right? Why not, indeed.

I’ve had arugula pizzas at fun, fancy pizza joints before. So I felt comfortable enough throwing something together despite my lack of arugula. Here’s what I eventually made, using 1/2 of one ball of pizza dough.

Pizza topped with pesto, lightly dressed greens, shrimp and goat cheese.

Since my new convection oven tops off at just 450F (a minimum of 480F is what I prefer for pizza), I baked the dough naked for 8 minutes, knowing I’d want my salad topping in the oven for just a minute. After 8 minutes, I took out the base and applied:
-pesto
-baby spinach/young greens with thinly sliced red onion and red pepper, lightly dressed with a balsamic vinaigrette
-leftover sauteed shrimp (pre-heated while the naked dough cooked)
-goat cheese

Sneak it back into the oven for just a minute more. Sprinkle with kosher salt and pepper.

Delicious. It was so good, it’s gone.

I’m always looking for not-your-typical pizza topping suggestions. What are some of yours? Leave a comment and let me know.

Homegrown Food Challenge—Day 3

October 14, 2011 § 1 Comment

Day 3 on the Homegrown Food Challenge and no fish heads were lopped off on this particular day. But the grill did get lit, and that’s always a fun thing. Here’s how our day progressed.

Breakfast:
Starting to look very familiar. Flat Black coffee with Maine’s Own Organic Milk. Stonyfield yogurt with local apple, honey and a crumbled Effie’s oatcake. We’ll get a bit more creative with breakfast on the weekend, no worries.

Lunch:
Jennifer and I both had big salads with local stuff, similar to the one I had for lunch on Day 2. Local lettuce and red pepper, pickled beets, homemade dressing, etc etc. I even made some homemade croutons from homemade bread.

Dinner:
This is where the grill gets lit—finally! We cranked it up for some pizza made with homemade pizza dough. Two pizzas are usually enough to take care of dinner plus give us enough for lunch the following day.

grilled pizza

Pizza #1: Homemade sauce using slightly green homegrown tomatoes (similar to the roasted cherry tomato sauce I make), grilled eggplant (from farmers market) and locally made mozzarella.

grilled pizza

Pizza #2: Homemade pesto using homegrown basil, grilled eggplant, roasted red pepper (from farmers market) and caramelized homegrown leeks.

Can’t have pizza without beer, right? We had some Whale’s Tale Pale Ale from Cisco Brewers on Nantucket. Pretty tasty stuff!

As I am two days behind in posting, I can hint at what awaits you for Day 4: One of the most fabulous creations to ever have been sandwiched between two pieces of bread. Think I over-exaggerate? Oh. No.

Homegrown Food Challenge—Day 2

October 12, 2011 § Leave a comment

One day down in the Homegrown Food Challenge, and it went quite well. A local eatery and leftovers – we eased into it. Nothing wrong with that. Day 2, as I promised, was much more exciting.

Chopping a head off a fish-type of exciting.

But, alas, I’m getting ahead of myself. Let’s begin at the beginning.

DAY 2

Breakfast:

More coffee from our favorite local coffee roaster, Flat Black Coffee Company, with the Maine’s Own Organic Milk.

More Stonyfield plain yogurt with half a local apple, Topsfield-produced honey and an Effie’s Oatcake crumbled on top. Hey, they’re a local company. It counts. And I’m inspired to make my own oatcakes now.

Lunch:

A big ol’ salad using:

  • lettuce and red pepper from the farmers market
  • a homegrown carrot
  • a local apple
  • a boiled egg – the eggs are local
  • homemade salad dressing – just something I whipped up, no biggie
  • my very own and awesomely tasty pickled beets. That’s right, pickled beets on a salad. It was awesome.
  • some shavings from a homegrown head of red cabbage

Filling and tasty. I washed that down with some home brewed iced tea.

Jennifer had the rest of the leftover pasta and a local apple.

Dinner:

This is where the fish head comes in. Or I should say, where the fish head comes off. Realizing there was way too much to say about last night’s dinner, I posted about the fish and side dish separately. (Click on the lick to check out the dish.) On the menu:

Broiled bluefish with smoky mayo and roasted romanesco

  • Cape Ann-caught broiled bluefish with a homemade smoky mayo
  • Roasted romanesco
  • A glass of white wine. Okay, okay, it was Tohu from New Zealand. BUT, it had been opened a few days earlier ans was in the fridge. That counts as a leftover, right?
  • I may or may not have had a handful (or two) of kettle corn purchased at the Topsfield Fair. It was popped on site! That’s local, right?

Day 3 is already two-thirds complete, and I’m happy to say we are both still on track with this Challenge. Tonight’s dinner is just an hour away. Grilled pizza is always a fun thing to make.

Vermont Cranberry Bean Salad

August 31, 2011 § 2 Comments

When I was a kid, my father would get a little stir crazy in winter and he’d do the worst thing a man with a 1-acre garden could do: Sit for hours with the Johnny’s Select Seed catalog. Fathers don’t get giddy as a rule, but I swear my dad would get as giddy as any school girl when the … um, somewhat large and heavy … box arrived. Sure, some of the seeds were for the farm: Seeds for 100 combined acres of broccoli, cabbage, cauliflower and pumpkins are a bit heavy. But then there were the items destined for our garden. Corn. Watermelon. Tomatoes. Peppers. Cucumbers. Zucchini. Squash. Yum. Yum.

But then … then there were the despised seeds: Peas and lima beans. And I swear, every single seed of those two crops came up and produced a bounty. Bleck and ugh … I really don’t like peas and lima beans. Really. Don’t. Like.

The worst part, really, and I don’t know how many of you can relate … the worst part was having to help my mother shell the bushels and bushels of pods these horrid plants would produce. You know how big a bushel is, right? It’s a lot. And now picture lots of lots. And having to take one lima bean pod or one pea pod, slicing it down lengthwise with your thumb nail, and then cajoling each pea or bean out of its home with said finger and into a pan. Pans and pans and pans of peas and beans. And Mom would blanch these mounds and mounds of peas and beans, put them into little plastic baggies, put the baggies in boxes, put the boxes in the freezers (yes, we had multiple freezers to store multiple upon multiple boxes), and then those boxes would come out of the freezer in the deepest, darkest of winter and end up on our plates. And then after dinner Dad would get out his Johnny’s Select Seed catalog and order more for the coming spring …

I really hate peas and lima beans. Really.

What did I find myself doing yesterday pre-lunch during my vacation? Shelling beans. Not a bushel, thankfully; just a gallon ziplock’s worth. The beans in question we grew in our garden this summer. No, not peas and not limas.They are Vermont cranberry beans. Beautiful pink and red speckly things. Gorgeous, really. No, I didn’t snap a pic pre-cooking. Sorry. But yes, we grew them this year—my garden plot neighbor has been growing them for years and loves loves loves them. Easy to grow. I’d tell you more about how to grow them except … well, okay, I’ll tell you. Sow the seeds about 2 inches apart in a row. Water. They will emerge. They’ll keep growing if you keep watering. I can’t even recall if I had to fertilize. It’s seriously that easy, people.

And the process at the other end of the line is just as simple, and way way way delicious. So very not a lima bean.

Vermont cranberry bean salad

Vermont cranberry bean salad

Vermont Cranberry Bean Salad  from Epicurious.com)

Serves 4

  •    1 1/2 pounds fresh cranberry beans in pods
  •    2 tablespoons salt
  •    1/4 cup evoo
  •    1 to 2 tablespoons fresh lemon juice, or to taste
  •    2 tablespoons chopped fresh parsley or basil leaves
  •    ground black pepper

– Shell beans and place in a saucepan of boiling salted water. Salt the water! That way the beans really take in the flavor.Unfortunately, the boiling spoils the beans’ beautiful coloration.

– Boil the beans until they are tender. If all of your beans are picked at the same stage, they should all come along at the same time. Mine, not so lucky. To get the “more done” or more dry beans to a tender stage, the more fresh beans got a tad over-mushy. But, I kinda liked the variety within the dish.

– Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt, if needed. Serve still warm for a fabulous flavor, or at room temperature.

I could eat this for days. And luckily, there’s a bunch more beans ripening when we get home.

Lime-Agave Vinaigrette

August 11, 2011 § 2 Comments

Life, sometimes, can get a bit bitter. Thank goodness we have sweets.
Mary Poppins was right about that spoonful of sugar—it helps pretty near everything taste A-okay.

Like my lettuce, for instance. I am still harvesting lettuce from the garden—in mid August! How crazy is that? But, well … it’s up and bolted on me. That’s a gardening term that means that nice compact head of leaf lettuce has sent up a flowering stalk, dragging all those individuals leaves with it. Worse yet, the leaves become bitter.

Now, typically you’d give up the ship at that point. Chuck it to the chickens, maybe. Not Dainty. Waste not, want not. Right? I mean, this’ll be my lunch for the next four days, come on! Keep the bitter stuff!

But I gotta sweeten it up. Maybe a salad dressing …

And then I remember a vinaigrette Giada DeLaurentis made on the Today Show two years ago. Lemon dressing with sweetness brought to you by agave nectar. Pretty darned good, I have to say.

Open hydrator drawers in fridge. No lemon. But there’s a big plump lime?

Lime-Agave Vinaigrette
3 Tbs lime juice
3 Tbs evoo
1.5 Tbs agave nectar

Combine. Shake. Season if you want, or just sprinkle a light dusting of salt and pepper over your salad.

Lime-Agave Vinaigrette

Lime-Agave Vinaigrette

Hits the sweet spot without the sugar.

Zucchini and Corn Salad

August 1, 2011 § Leave a comment

You can’t cook. I mean, you just can’t cook.

It’s 105F in the shade. It’s hot. The thought of lighting that pilot light and having a controlled fire on your stove top makes you break out in hives.

Or …

Or you’re in my friend Katherine’s position and don’t currently have a working kitchen due to home remodeling. Home “modeling,” I should say; her condo is so brand-spanking new, there are no appliances yet. But wait. She has an electric wok and maybe a microwave. Thank god, that’s something. She does dishes in her shower, I hear.

So, Katherine, this recipe is for you and all those other folks who can only make a meal the pre-discovery of fire way. Yes, it calls for you to eat corn and zucchini in their raw states. But it’s surprisingly good, and refreshingly cool.

Zucchini and Corn Salad (adapted from a Martha Stewart Living recipe)

Zucchini and Corn Salad

  • 3 ears corn, shucked
  • 2 medium zucchini, thinly sliced or matchsticked
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • Coarse salt and ground pepper

-Remove kernels from corn cob. Martha had a great suggestion: Cut off the cob ends, and stand cob up in a shallow dish. Take a sharp knife and, starting from about the middle of the cob, slice off the kernels in a downward motion, working your way around the cob. Don’t slice off too much of the cob – you want just the nice milky kernel. Flip the cob over and do the other half.

-Recipe calls for two medium zucchini. Not sure about you but my zucchini in the garden this time of year only come in the “extra large” size. I’d say you’re looking for 2-3 cups of zucchini, sliced thinly. Or, make matchsticks: I slice 1/4-in. thick rounds of zucchini and then run them down the large, single-slice side of my stand-up grater. Okay, it’s not the small, square-sided wooden matchsticks; more like the slim matches in those paper booklets. But matchsticks, nonetheless. Add the zucchini to the corn in that small shallow bowl.

-Add lime juice, evoo, cilantro and salt and pepper to taste. Letting it sit for about an hour before serving lets the flavors develop. Pop it in the fridge if you’d like for a nice crunchiness.

Salad from a City Garden

July 29, 2011 § Leave a comment

Remember yesterday?

Remember that haul of produce I brought home from my city community garden plot? All of it—the lettuce, the chard, the beets, the tomatoes and whatever else I gathered—is washed/bagged/roasted/drying/sitting in a hydrator.

Are you interested in how I saved the lettuce/chard/etc? There’s a way to do it. I can tell you about that later if you want …

But for now, let me tell you about my lunch.

-Lettuce from the garden.

-A half of a beet from the garden, roasted.

-Cherry tomatoes from the garden.

-A half of a zucchini from the garden, roasted.

Greek Salad Dressing, made with oregano from the garden.

-Boiled eggs, from our backyard hens (Oh, please. Who do I think I am? Jayme Jenkins?).

Pickled red onions, pickled myself!

-Green lentils and bulgur – okay, I didn’t grow them but at least I boiled them myself.

-A slice of bread I made using my wild yeast sourdough starter.

I’m full. I need a nap.

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