Recipes for Shabbat

Jicama

We’re big on salad at our house but with the onset of winter weather the availability of really fresh fruits and vegetables becomes severely impacted by snow storms, floods and strikes (and the subsequent price spikes) rather than the inability to get to the farmers market and having to do with store bought produce.

To liven things up at our winter table (and add a little crunch at the same time) I start using Jicama (hick-a-ma) as a front and center ingredient.

The popularity of Tex-Mex food brought jicama into the culinary spotlight about 10 years ago Jicama is a large root vegetable with a crunchy texture (like water chestnuts) that has a sweet and nutty taste and crisp flavor somewhat similar to that of an apple. Shaped like a turnip and sort of ugly it’s actually a very versatile vegetable. When marinated, jicama absorbs the flavors of what ever it’s being marinated in, cooked in or seasoned with. Jicama can usually be found in the produce/vegetable section of the grocery store and is a white-fleshed tuber with a thin brown skin. The typical size you want to look for is one that is about the size of a grapefruit. A good source of vitamin C, jicama also contains potassium, iron, and calcium.

Sometimes jicama can be used in of the same ways as a potato (the thickener arrowroot is made from jicama), it is less starchy and lower in calories (a cup of sliced jicama has about 50 calories). You should look for hard, unblemished jicama roots that seem heavy for their size. You can serve raw slices or sticks of peeled jicama sprinkled with lime juice and chili powder, or with salsa as a simple salad. You can also toss it into salads; add slivers of it to stir-fries (a good substitute for water chestnuts), or boil or bake the jicama like a potato. It’s very easy to prepare, just peel the papery skin with a paring knife; store cut pieces of jicama in a container of cold water

One final note, if you can’t find jicama (it’s worth the search), you can always substitute a combination of apple and water chestnuts. Just combine 1/2 cup diced apple and 1/2 cup sliced water chestnuts and use as the recipe directs.

RUBY CHICKEN WITH JICAMA AND PEANUTS (meat)

Scallion Inspection:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, it must be discarded.
Lettuce Inspection:
Cut off lettuce base; soak lettuce in cold water with several drops of concentrated non-scented liquid detergent or vegetable wash; agitate leaves use a heavy stream of water to remove all foreign matter and soap from leaf surface or use a vegetable brush on both sides of the leaf; check several leaves from different areas under direct light.

1/3 cup cranberry juice
3 tablespoons red currant jelly
2 teaspoons olive oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts		 2 red bell peppers cut into thin strips
2 carrots, shredded
1 cup jicama matchsticks
2 scallions, thinly sliced
3 cups shredded romaine lettuce
2 tablespoons coarsely chopped unsalted dry-roasted peanuts

Spray a broiler pan with nonstick cooking spray. Preheat the broiler. In a large bowl, whisk together the cranberry juice, jelly, oil, ginger, salt, and black pepper. Measure out 2 tablespoons of this cranberry juice mixture to use as a baste for the chicken. Set the remainder of the sauce aside to use as a dressing. Place the chicken on the broiler pan and brush with the 2 tablespoons cranberry juice baste. Broil the chicken 4 to 6 inches from the heat for 4 minutes per side, or until just cooked through. When cool enough to handle, thinly slice the chicken across the grain and transfer to the bowl with the reserved cranberry juice dressing.

Add the bell peppers, carrots, jicama, and scallions to the bowl and toss to coat with the dressing. Serve the chicken salad on a bed of lettuce. Sprinkle with the peanuts. Serves 2. This recipe can be doubled or tripled.

CREAMY AVOCADO DRESSING (dairy)

1 cup milk
1 teaspoon minced garlic
1 tablespoon lime juice
1 cup cream or half & half		 2 avocados
Salt
1 tablespoon finely chopped
chives

To prepare the avocado dressing, purée the milk, avocado and garlic in a blender or food processor. Slowly add the lime juice, cream or half and half and salt to taste and blend until smooth. Pour the dressing into a small bowl and stir in the chives. (This dressing can be made up to an hour in advance.)

JICAMA PINAPPLE SALAD WITH CILANTRO VINAIGRETTE (pareve)

Chopped cilantro in the dressing and whole leaves mixed with the spinach
add a double dose of cilantro flavor to this salad.

Spinach & Arugula Inspection:
Often highly infested with thrips and aphids.
Only ‘Flat Leaf’ spinach is recommended because its flat surface lends itself to efficient washing. ‘Curly Leaf’ spinach is not recommended.
1. Soak the vegetable in cold water.
2. Add several drops of liquid detergent or vegetable wash.
3. Agitate vigorously and allow vegetable to soak for 3-5 minutes.
4. Remove and rinse under a heavy stream of water to remove all foreign matter and soap from leaves.
5. Thoroughly inspect both sides of every leaf under strong overhead lighting

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin		 1 6-ounce package baby spinach, stems trimmed
1 small jicama, peeled, cut into 3-inch-long matchstick-size strips
1 cup cubed fresh pineapple
1/2 cup cilantro leaves

Whisk first 5 ingredients in small bowl to blend. Season with salt and
pepper. Combine all remaining ingredients in large bowl. Toss with enough
dressing to coat. Divide salad among 4 plates. Serves 4.

From Bon Appitite 2003

ORANGE JICAMA SALAD (pareve)

1 medium jicama (about 12 oz), peeled, cut into julienne sticks
2 navel oranges, peeled, halved and sliced
2 tablespoons cider vinegar
2 tablespoons oil		 1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Fresh cilantro leaves, for garnish

In shallow bowl arrange jicama and orange pieces. In a small bowl combine the vinegar, oil, sugar, salt pepper and chili powder. Whisk to combine. Drizzle the dressing over orange and jicama mixture and mix to combine. Arrange the salad on 4 individual salad plates and garnish with cilantro leaves. Serves 4. This recipe can be doubled or tripled.

JICAMA, RED ONION AND CITRUS SALAD (pareve)

Lettuce Inspection:
 Cut off lettuce base; soak lettuce in cold water with several drops of concentrated non-scented liquid detergent or vegetable wash; agitate leaves use a heavy stream of water to remove all foreign matter and soap from leaf surface or use a vegetable brush on both sides of the leaf; check several leaves from different areas under direct light.

2 navel oranges, sectioned (or two 11 oz. cans of mandarin oranges)
1 large jicama cut in julienne sticks about 1/4 inch thick
1 medium red onion, sliced in thin half moon slices		 1 red bell pepper, diced
1/2 cup shredded carrots
1 to 2 cup torn lettuce (I prefer a mixture of romaine and red leaf)

Dressing
1/2 cup orange juice or lime juice
1/8 teaspoon saffron (optional)
1/2 cup white vinegar
1 tablespoon apple cider vinegar
1 tablespoon honey or orange marmalade
1 tablespoon dried basil
salt and pepper to taste

In a bowl combine the oranges, jicama, red onion, bell pepper, and carrots. Toss gently and set aside. In a small bowl combine the orange or lime juice, saffron, vinegar. Honey or marmalade, basil and salt and pepper Whisk together dressing ingredients, adjusting for personal preference on sweetness.

Pour 1/3 of the dressing over the salad and toss to coat. Marinate the salad for 15 minutes. Place some salad greens on each salad plate and top with jicama salad mixture. Pour a little of remaining dressing on each salad just before serving. Serves 6 to 8.

JICAMA PINEAPPLE SALAD FOR A CROWD (pareve)

2 limes
2 pounds of jicama, cut into julienne sticks
2 cucumbers, peeled, seeded and cut into sticks
2 pounds of fresh pineapple, peeled, cored and cut into sticks or use 2 20-ounce canned pineapple, tidbits 		4 sweet apples, i.e. Fuji or a gala, cored, and medium diced pieces
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground pepper

Place the jicama, cucumbers, pineapple, and diced apples in a large bowl. Squeeze fresh lime juice over the fruits and vegetables and toss gently to coat. In a small bowl, mix together the cayenne, paprika and salt and pepper. Mix to combine Sprinkle the spice mixture over the vegetables and fruit and toss gently to coat. Cover and chill for at least 1/2 hour. Serve chilled. Serves 18.

JICAMA SALAD WITH CUMIN VINAIGRETTE (pareve)

A Note about Herbs
1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.
3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.

3 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon grated lemon peel
1/8 teaspoon garlic powder
3 tablespoons olive oil
1 (15-oz.) can black beans (rinsed and drained)		 1 cup jicama (peel, dice)
1/3 cup red Onion (finely chopped)
1/2 cup red bell pepper (chopped)
2/3 cup fresh, frozen or canned corn, drained
2 tablespoons cilantro (finely chopped)
2 tablespoons sliced green chilies

For the vinaigrette: In a bowl combine the vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add the olive oil and whisk to blend. Set the dressing aside. In a salad bowl combine the black beans, jicama, onion, bell pepper, corn, cilantro and chilies. Drizzle the vinaigrette over the vegetables, toss gently and then cover and refrigerate for at least 1 hour before serving. Serves 6 to 8.

SOUTHWEST SALMON AND JIMACA TORTILLA STACKS (fish, dairy)

Lettuce Inspection:
Cut off lettuce base; soak lettuce in cold water with several drops of concentrated non-scented liquid detergent or vegetable wash; agitate leaves use a heavy stream of water to remove all foreign matter and soap from leaf surface or use a vegetable brush on both sides of the leaf; check several leaves from different areas under direct light.

2 cups of chunked grilled salmon
1 cup jicama, peeled and finely chopped
1/2 cup taco sauce
8 flour tortillas, 10" diameter
2 chopped avocados
2 cups chopped lettuce
1 16 oz. can kosher certified refried beans* 		8 oz. container sour cream
1/2 cup chopped red pepper
1 cup shredded green onions
1 cup shredded Pepper Jack cheese
1/2 cup ripe olives, pitted and chopped
salsa as desired

In a bowl combine the salmon, taco sauce, and jicama. Mix gently and set aside.

Place a tortilla on a cookie sheet. Place 1/4 of the salmon mixture on top of the tortilla. Place a tortilla on top and spread with half the avocado pieces.

Sprinkle some of the lettuce on top of the avocado. Place a few tablespoon of the sour cream at various places on top of the lettuce. Top with a third tortilla. Place a few dollops of the sour cream on top of the tortilla and then sprinkle some of the 1/4 of the red pepper, green onions, and cheese over the sour cream. Set the stack aside. Start again on another place and repeat this same procedure 3 more times. Sprinkle the top of the stacks with the chopped olives. Serve right away or cover and chill for up to 3 hours. To serve, cut into wedges and serve with salsa. Serves 4 as main course and 8 to 12 as an appetizer.

*If you can’t find kosher refried beans you can make your own substitute. Just drain a 16oz can of northern beans, mash them really well, season them with a little salt, pepper, onion powder, paprika and a teaspoon or two of olive oil.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.

© Eileen Goltz 2005

Shabbat Shalom

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