Dulce de Jicama

The same day I tested the Mexican chocolate cookies, I tested a recipe courtesy of The Sweet Life.  Vianney has spent more time in Mexico than I have, and I was excited to taste this dish I’d never even heard of.

The only way I’ve ever eaten jicama is raw, cut into sticks and sprinkled with chile for pico de gallo. I really like it this way, so I was intrigued by the sweet turn.

Jicamas are ugly on the outside. They look like dirty roots. But you know what your mother said about judging books by their covers. They’re similar to potatoes in firmness, but blander in taste. They actually don’t have much flavor at all, which is why you often see them with the chile! Or with lime juice (or both).

Apparently my sweet tooth is of a Mexican variety, given I made this and the chocolate cookies at the same time. But I really liked this recipe. It's simple, as cooking should be. And I love Vianney's stories. Of course, I had to make modifications, because when do I ever take the easy route? I couldn't find unsweetened coconut, so that's where it started.

The orange juice took far longer to boil off than Vianney’s recipe stated. Maybe she boiled at a higher level of heat. I was being overly cautious, not wanting to burn this. And since I was using sweetened coconut, I simply left out the sugar…though it still came out tremendously sweet. This is something you eat in small quantities, like a tiny bit on ice cream.

The G+F taste testers were all on board. Luckily none of them hate coconut, like some people who confound me. I love coconut! Especially the fresh coconuts we’d have in Mexico when I visited as a child. The street vendors had huge green ones they chopped open with machetes and then stuck a straw in for your slurping delight. Such good memories of visiting family.

Maybe next time, we’ll all indulge in this dulce!

Original recipe over at The Sweet Life.

Chopped-Inspired Dinner Party

Chopped is a Food Network show that pits 4 cheftestants against each other and a basket of mystery ingredients. I watch the show to take notes on the different ways the chefs prepare their various ingredients. Some of the baskets confound even the judges (one of whom is Aaron Sanchez, who we partied with on Quatro de Mayo). That's when you know it's good.

So fascinated have I been by the idea of "mystery ingredients" that I decided to host my own dinner party styled after the show. I've finally gotten comfortable enough in the kitchen that I think I can whip up something on the fly. Thankfully my guests didn't make it too hard on me.

Erik, Katie & Adrienne

The instructions to them were simple: each would bring either a protein, fruit/vegetable, and wild card item, and my only restriction would be that the wild card be gluten-free. The Chopped chefs only get 30 minutes to make an entree, but I told them I was giving myself an hour just to be safe. Adrienne arrived first with a bag of cooked baby shrimp. I had expected seafood, so I was relieved. Up next was Katie with herbed goat cheese and a polenta loaf. Finally my brother Erik arrived with oranges.

The goat cheese was camera shy.

My very first reaction to the oranges is not appropriate for young eyes. Suffice to say I panicked for a half-second.

While I loaded them up on wine, cheese, and strawberry jellies, I set to work in the kitchen. Inspiration came from the buns I had anticipated using if ground meat had come through the door (hey, even burgers can be sexy!). I grabbed my favorite kitchen tool (the mini chopper attachment on my stick blender) and set to blending the shrimp, goat cheese and orange zest together. I didn't know what it would taste like, but it sounded like a good idea. My brother wandered in at that point to shoot some video and ask if we were having shrimp shakes. He was slightly disappointed when I said no.

Appetizers

At first I thought I'd make shrimp pâté burgers with the polenta rounds as the bread. Then I thought about doing Napoleons. But something was missing. We had yellow bases topped with orangey-pink goop. It needed greenery. And bacon, because everything is good with bacon. So out of the fridge came the bacon and a bag of spinach. Bacon fried up and then the spinach sautéed nicely in its drippings.

Finally it was time to plate. A diced Roma tomato added the final touch.

I waited cautiously for everyone's reactions. My brother was the first to speak up, saying he thought the orange zest added a really good, interesting flavor. The girls agreed and we all dug in with gusto. Erik went on to eat four Napoleons. So at the very least I know he really liked them.

It was a lot of fun and I can't wait to do it again. Maybe will become the new Saturday Night Test Kitchen! (As I was writing this, I realized that Napoleons are supposed to be stacks of repeated layers, and these weren't exactly that. But that's why artistic license exists, right?)

Polenta & Shrimp Pâté Napoleons
yields approximately 5 servings

1 pound of cooked baby shrimp (250-350 per pound)
3 ounces of fine herb goat cheese
1 tablespoon of orange zest
1 pre-made polenta tube
1 tablespoon of sunflower oil
8 pieces of bacon
1 six-ounce bag of baby spinach
1 roma tomato, diced

1. In a food processor, blend together the shrimp, goat cheese and orange zest. Pose for pictures.

2. Cut polenta into 1/4-inch rounds and sauté in the sunflower oil until a slight crust develops on both sides.

2a. Answer questions for the camera man when he wanders in asking about shrimp shakes. Give him more wine.

3. While the polenta is sautéing, cut the bacon in half cross-wise and fry in a separate pan. Remove to a dish lined with paper towels and reserve the pan drippings. Wilt the spinach in the drippings. Sauté just until the leaves wilt and turn slightly dark.

4. To serve, place the polenta in the center of the dish. Top it with the paté, spinach, a slice of bacon (or cut in half again to make the decorating process easier). Add a couple pieces of chopped tomato and serve.

5. Drink more wine.

My brother's funny little video of the night is available on our new Facebook page. Click here to Like Girl+Fire and watch a two and half minute recount of our Chopped-inspired night (Kevin Bacon may or may not make a cameo in the video...).

Sunday Brunch: Jicama Salad

I had invited my parents over for brunch and I wanted to keep it light. I actually made more than this (including pork medallions with sauteed cabbage and apples) but I forgot to take pictures. Oops. Again.

This is the type of dish you may find at some Mexican restaurants, the kind that don't serve chips and salsa as the freebie starter. We used to have one here in Culver City--and not to name drop, but I once ran into Jed the Fish there, his voice is unmistakable--but they tore it down and made it a nouveau Mexican chain restaurant instead. I'm guessing they abandoned the jicama for chips. It's what Americans expect, after all.

This is even simpler than the chocolate hummus because all this requires is a peeler and a knife. Or a mandoline, but I didn't have one at the time.

Jicama Salad
1 jicama, pared
1 cucumber, pared
1 orange, sectioned
Chile lemon salt (to taste)

Peel and cut the jicama and cucumber into spears. Peel and section the orange. Sprinkle the chile lemon salt over the entire plate, to taste. Serve immediately, or chill in the fridge.

My mother, who is originally from Guadalajara, Mexico, has always referred to this as pico de gallo, which perplexes people who are used to the tomato/onion/cilantro concoction you find in American restaurants. Wikipedia explains the subtle differences.