Jicama Stick-a-mas

Jícama (pronounced HEE-kah-mah) is a large, bulbous root vegetable which you may have overlooked at the market. It has a thin, brown, fibrous skin and its flesh is white and crunchy, very similar to water chestnut. It has a sweet, almost nutty flavor. It is often referred to as a Mexican potato or Mexican turnip.

Jícama can be eaten raw or cooked. I probably use it more frequently raw than cooked. I like to julienne it and serve it in salads for added crunch or on a crudités platter for something different. Or you can shred it (a mandoline works great with the smallest julienne blade) and make a unique slaw.

A very common way to eat jícama is to slice it like fries, sprinkle it with chili powder and salt and squeeze with some fresh lime. Yum!

When cooked, it retains its crispness. Since it has such a mild flavor, it can add crunchiness to a variety of dishes. Try dicing it and adding to chili, stew or stir-fry. Or finely diced and added to a crab or fish cake. Its juicy crispness compliments spicy dishes well. It is a great addition to a spring roll.

It originates from Central America and goes well with many Latin flavors like cumin, cilantro and citrus like orange, lemon and lime.

To peel jícama, simply remove the peel with a vegetable peeler or paring knife. The easiest way is to remove the top and bottom first, then peel top to bottom (not round and round like an apple). Rinse after peeling. A whole jícama can be stored in the refrigerator for up to 2 weeks. It is best eaten shortly after it is peeled. It is high in dietary fiber (5 grams per 100 grams) and is a good source of Vitamin C and potassium.

Chicken and Vegetable Spring Rolls
Serves 4 – 2 rolls per person

1 chicken breast
Kosher salt and black pepper to taste
1 Tablespoon coarse mustard (can substitute yellow mustard)
1 Tablespoon canola or vegetable oil
1/4 red onion, cut into match stick sized pieces
1 small carrot, cut into match stick sized pieces
1 small green bell pepper, cut into match stick sized pieces
1 small jícama, cut into match stick sized pieces
1 clove garlic, chopped
1 teaspoon freshly grated ginger
1 lime, juiced
2 teaspoons sweet paprika
1 teaspoon chili powder (or to taste)
8 rice paper wrapper sheets, 8” size
1/4 cup fresh cilantro (or basil or Thai basil)

Sprinkle both sides of the chicken breast with salt and pepper. Spread half of the mustard on one side of the chicken breast.

Heat a grill pan over medium-high heat. Place the mustard side down on the pan, then spread the remaining half of the mustard on the top half of the breast. Cook until sides of breast start turning white, about 4 – 5 minutes then flip and cook completely on the other side, an additional 3 – 4 minutes.

Allow the breast to cool to the touch and shred the breast. I like to use two forks to shred chicken, using the tines to shred the meat.

While the chicken is cooking and cooling, sauté the onion, carrot, pepper and jícama in a large skillet until just al dente, about 7 – 10 minutes. Add the garlic and ginger, stirring continuously for about 30 seconds.

Remove the vegetables from the heat, stir in the lime juice, paprika and chili powder.

Allow the vegetables to cool.

Place one rice paper sheet in a shallow dish filled with hot water. Allow wrapper to soak for about 15 seconds, or longer so it is pliable.

Place the pliable wrapper in front of you. Add a tablespoon or so of the shredded chicken at about 6 o’clock if the wrapper were a clock dial, about 1” from the edge. Place a tablespoon or so of the vegetable on top of the chicken. Top the mixture with about 1/2 tablespoon of fresh herbs.
Taking the edge nearest you, roll it over top of the chicken vegetable mixture. Continuing rolling towards 12 o’clock until you have one full roll. Fold sides in (3 o’clock and 9 o’clock) towards the center, then continuing rolling towards 12 o’clock until completely rolled. Repeat with each wrapper.
Serve with your favorite store bought dipping sauce or mix soy sauce, rice vinegar, minced garlic and ginger and a bit of sugar to taste.

EDIT TO ADD: This recipe is very versatileand you can add many different veggies in place of the ones listed. You could easily add vermicelli noodles in place of the chicken for a vegetarian option.

Pierogis

Every year, my family eats pierogis at our Christmas Eve dinner. It is part of our Czech / Polish heritage. Pierogis are filled noodle dumplings [pronounced peer-Oh-gee, unless you are in my family and some unknown reason we pronounce them pee-DOE-gee]. They can be filled with a ground meat mixture, sauerkraut, mushrooms, mashed potatoes, cottage cheese or fruit filling. They are boiled and then fried in butter. They are amazing!

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Yesterday, I went to my grandmother's house where a group of the family gets together and we make a hundred or so for our Christmas Eve dinner. It is an annual event that I look forward to every year.

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First we get together the ingredients and mix up as many batch as we plan to make. We mix the batches in the stand mixer and cover until we are ready to use them.

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After all the dough has been mixed, covered and set aside, we pull out portions of the dough and roll it to the right thickness. Then the dough is cut into pieces and stuffed.

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We usually stuff with sautéed onions, mashed potatoes and cheese. This year we used both aged Cheddar and Gruyère. We also stuffed with sauerkraut, something we do not normally do. Grandma had just finished putting up a crock of sauerkraut; so it was fresh and delicious.

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The filling is added to each piece of dough. The dough is moistened with water around the edges, folded over itself and the edges are crimped closed.

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In batches, the pierogis are added to boiling water for 8 minutes. At this point, we allow them to cool and freeze them until they are

ready to be eaten.

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When ready to eat, the pierogis are fried in butter until golden brown. Then you can eat and enjoy! And trust me, you will enjoy.

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Our family's recipe:

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PIEROGIS – Potato, Onion and Aged Cheddar
Makes about 55

Dough:
6 cups all-purpose flour
1 stick melted butter
1/2 cup milk
3 large eggs
1 cup sour cream
1 teaspoon salt

Filling:
2 pounds potatoes, peeled and cubed
5 tablespoons butter
2 tablespoon oil
1 large onion, diced
1/3 cup milk
Salt and black pepper, to taste
1/2 pound sharp aged cheddar cheese, shredded

Add cold water to cubed potatoes in a large pot, place over high heat and cook until potatoes are soft, approximately 30 minutes.

Meanwhile, melt 2 tablespoons butter and 2 tablespoons oil in a skillet over medium-low heat. Add the diced onions and cook until onions are soft, stirring frequently, about 30 minutes.

When potatoes are finished, drain and mash adding onions and any oil in the pan, the remaining butter and milk. Mash until lump free and well combined. Salt and pepper to taste.

While potatoes and onions are cooking, combine all the dough ingredients in a large bowl. Mix with hands until all ingredients are combined and you have a soft dough.

Fill a large pot with water and bring to a boil.

Divide the dough into four equal balls. Cover three dough balls with a clean towel to prevent from drying out. Take the last ball and roll out on a lightly floured surface until the dough is thin, but not translucent, approximately 1/16”. Cut the dough into approximately 2” x 4” strips. Place about 1 tablespoon on mashed potatoes and 1 teaspoon shredded cheese on half of the strip. Dampen the sides of the strip with water, fold over the empty half of the strip, and press firmly to make sure add sides are firmly closed. Repeat with remaining balls.

Place finished pierogis in pot of boiling water for 5 minutes. Only place a few at a time in the pot, not to overcrowd. Remove the pierogis with a slotted spoon and drain in a colander. Place on a baking sheet to cool.

Pierogis may be frozen at this time for 3 months. Defrost two to three days in the refrigerator.

When ready to eat, sauté pierogis in butter on both sides until golden brown.

NOTE: Fillings can include any combination of ingredients – sweet or savory. Strong cheese such as Gruyère, Fontina or Asiago can be substituted for cheddar. Other fillings include drained cottage cheese; dried plums or other fruit fillings; sauerkraut and mushrooms; ground beef, hard-boiled egg and sautéed onions; cream cheese and sour cream; or rice, mushrooms and dill.

Piquillo Peppers

Last night I completed my third cooking class this fall. I introduced my Soups & Stews class to piquillo peppers. I thought since they are a bit of an unusual ingredient, I would post a bit of information on the piquillo (pronounced pee-KEE-oh).

Piquillo translates as little beak and as you can see by the photo, these small, triangle shaped peppers are aptly named. They are sweet and flavorful, not spicy hot. These delicate, Spanish peppers are grown in the mountainous region of Northern Spain. They are hand picked and roasted over an open wood fire. Then they are hand peeled, without being washed or treated with any chemical additives and packed in their own juices in jars or cans. They are truly a delightful addition to any dish.

I think you will start to see these peppers more frequently. On a recent episode of Iron Chef America, Chef Mario Batali opened a can of piquillo peppers. In the February 2007 issue of Bon Appétit Magazine, they printed a recipe for Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens. In my class last night, we made a Spanish Flavored Fish Stew.

You can find the peppers whole or sliced. Because of their small size, stuffing the whole peppers make a great first course or tapas. You may substitute roasted red peppers for the piquillo peppers if you do not have any. And conversely you could add piquillo peppers to just about any recipe that calls for roasted reds.

As you can see by these recipes, piquillo peppers marries very nicely with fish and seafood:

Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6702,00.html

Warm Piquillo and Crab Dip
http://www.foodandwine.com/recipes/warm-piquillo-and-crab-dip

Vegetable Paella with Artichokes and Piquillo Peppers
http://www.bbc.co.uk/food/recipes/database/vegetablepaellawitha_82928.shtml

I was only able to find the piquillo peppers locally at Williams-Sonoma (Eastwoode Towne Center, ph #517/316-9314). They only offered sliced peppers. There are numerous online stores to purchase them from. Let me know if you need help finding a store.

Fall Class Schedule

A preview of the Fall classes I will be teaching:
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Exploring Caribbean Cuisine



Tuesday, September 25 - 1 session

Looking for a way to spice up your life? How about trying the exotic tastes of the Caribbean and Jamaica? Join Chef Jen as she prepares easy Caribbean recipes with ingredients purchased locally. In this demonstration style course, you will receive an introduction to Caribbean cooking, taste creations made right before your eyes, while learning tips and tricks in the kitchen.

Through Delta Township
to register call (517) 323-8555 or visit http://www.deltami.gov/parks/classes/


Soups and Stews



Tuesdays, October 9 and October 16 - 2 Sessions

On those chilly fall days, nothing hits the spot and warms the soul like a hot cup of soup or a hearty bowl of stew. Soups and stews are easy to make, can be very healthy, and can make good use of ingredients you have on hand. In this demonstration-style course, Chef Jen Riebow will teach you the basics of soups and stews. One session will be devoted to soups, one to stews. You will have an opportunity to sample Chef Riebow’s recipes.

Through MSU's Evening College
to register call (517) 355-4562 or visit http://www.msualum.com/evecoll/

Cooking with Beer: Ales, Lagers and Stouts

Wednesday, November 15 - 1 session

Beer comes in many styles and flavors, from dark stouts to light pilsners. Differing varieties can be used to enhance foods in diverse ways – from tenderizing meat in a beer marinade to serving as the main ingredient in beer cheese soup to just giving a dish, such as a hearty stew, that extra punch. In this hands-on course, we will make several items all showcasing beer. You will be invited to sample all the recipes made in class and will take home many recipes, tips, ideas and resources for incorporating beer into your culinary repertoire.

Through Delta Township
to register call (517) 323-8555 or visit http://www.deltami.gov/parks/classes/