Crunchy, juicy, nutrient packed jicama is an unsung hero of the produce aisle. Technically a cousin to green beans, jicama is a root vegetable from Mexico available year-round that is delicious cooked or raw. With a mild, earthy, slightly sweet flavor and an apple like consistency. It’s a great addition to salads, salsas, slaws, and grazing boards. Jicama also works as lighter swap for potatoes in baked and air fried recipes, and it’s delicious sautéed or boiled, too.
If you’ve never tried jicama, don’t be intimidated. Start by choosing one with a smooth, unblemished surface and thin brown skin. The skin should be thin enough to scrape with your thumbnail to reveal the white flesh inside. Avoid thick skinned, bruised, or shriveled jicama, which are signs of aging.
Once you’re ready to prep, start by trimming off the ends of the jicama and slice in half. Then, use a knife to gently peel away the skin.
For Jicama Sticks:
Step 1: Carefully slice off the rounded parts of the jicama, creating a flat surface.
Step 2: Cut each half into 1/4-inch slices.
Step 3: Stack slices and cut evenly into sticks.
Fresh, raw jicama sticks are a great addition to lunchboxes or served on a vegetable platter with your favorite dip. They can also add unexpected, satisfying crunch to cooked dishes, like a noodle salad with jicama and a miso vinaigrette.
Jicama sticks are delicious roasted, too. Their firm texture can withstand the heat, while the edges get golden brown and tender. Toss together with sweet peppers and spices for a simple, satisfying sheet pan side that pairs well with all kinds of meat and fish.
For Diced Jicama:
Step 1: Follow the steps above to create jicama sticks
Step 2: Line up sticks or stack into a pile, then evenly cut into cubes.
Diced jicama is a vitamin and fiber-rich way to add bulk to all kinds of green, grain, and protein-based salads. I love the combination of crunchy jicama with creamy avocado served with grilled chicken.
Moist and mild flavored jicama also plays well with fruit, especially melon. A refreshing combination of watermelon, jicama, and fresh mint falls somewhere between salad and salsa, delicious scooped onto tortilla chips or just spooned straight from the bowl.
Next time you’re at your local grocery store or market pick up jicama and experiment with ways to incorporate it into your recipes.
©Tiny New York Kitchen © 2021 All Rights Reserved
Have you ever found yourself making a recipe and realize that you don’t have an ingredient that it’s calling for? Here are a few ingredient alternatives that you might have on hand instead.
Mayonnaise
For 1 cup of mayonnaise use 1 cup sour cream or 1 cup plain yogurt with a pinch of salt.
Honey
For 1/4 cup of honey use 1/4 cup maple syrup or light corn syrup.
Buttermilk
For 1 cup of buttermilk use 1 tablespoon vinegar or lemon juice mixed with enough milk or plant-based milk to reach 1 cup.
Butter
If butter is used for baking or in a solid form, solid coconut oil is a good 1 to 1 substitution. If it’s melted or for cooking use olive oil.
Oil
When it comes to oil for baking, applesauce is a great substitute. For 1 cup of oil, use 3/4 cup applesauce mixed with 1/4 cup melted butter. In cooking, any neutral refined oils like canola, olive, vegetable, corn, and peanut oils are interchangeable.
Breadcrumbs
For 1 cup of breadcrumbs use 1 cup of cracker crumbs, finely crushed potato chips, tortilla chips, or pretzels pulsed in your food processor.
Brown Sugar
For 1 cup of light brown sugar, use 1 cup white sugar plus 1 tablespoon molasses. For 1 cup of dark brown sugar, use 2 tablespoons molasses. The sugar and molasses should be mixed together thoroughly.
Baking Powder
For 1 teaspoon baking powder, stir or sift together 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Tips For Deep-Frying
Deep-frying is such a guilty pleasure because no cooking technique gives food that irresistible crunchiness. Because it is also one of the least frequently used cooking methods, here are some important tips to help you achieve Deep-frying nirvana.
Choose the right pot. To deep-fry properly, the food should cook in 2 to 3 inches of hot oil. Choose a pot that is at least 6 inches deep to allow for bubbling without bubbling over. Cast iron (enameled or not) holds the heat well, which makes a good choice.
Use reasonably priced cooking oil. Canola, cottonseed, safflower, or a generic vegetable oil blend will all do. Much is made of the smoke point of oil (the temperature where the oil starts to smoke and break down) for deep-frying, and expensive peanut oil is often singled out as being especially desirable (watch those peanut allergies). Food should not be deep fried at temperatures above 400-degrees because it will burn before it has a chance to cook through. Most refined clear cooking oils have a smoke point of about 425-degrees (except for olive oil), so if you are deep frying at the correct temperature, the oil’s smoke point is not an issue.
Don’t reuse deep frying oil. This is another reason to use reasonably priced oil. Although you can strain the cooled oil for another round or two of deep-frying, this is a sure way of transferring unwanted flavors to your food, and the freshness of the oil obviously is reduced with storage. You don’t want to cook your tortilla chips in the same oil you used for cooking fish and chips. Just budget the price of the oil into the cost of the recipe, throw away after using, and leave it at that.
Use a deep-frying thermometer. It’s the only way to get an accurate reading of the oil temperature. Be sure the end of the thermometer is totally submerged in the oil. Keep the heat on high to maintain the correct oil temperature.
To reduce deep-frying odors, cook outside if possible. There is no reliable way to avoid the odors caused by deep-frying inside. But when the weather is cooperating, plug in an electric kettle and do your frying on your porch or patio.
Let the oil return to its correct frying temperature between batches. In most cases, you may add the food to 375-degree oil, but the temperature will drop to 335-degrees or so for the actual cooking. After removing the food, be sure to reheat the oil over high heat to its original starting temperature.
Use a wire skimmer to remove food from the oil. Also called a spider, these wide-mesh skimmers do a better job of draining away oil than a slotted spoon or slotted skimmer. They are commonly used in Asian cooking, so look for them at kitchenware stores near the woks.
Don’t drain fried foods on paper. Most people use paper towels or brown paper bags to absorb the fat from drained foods. A crunchy coating can soften where it comes into contact with the paper because the steam builds up at the contact point and has nowhere to go but into the coating. For the crispiest result, drain the food on a wire cooling rack set over a rimmed baking sheet, so the food comes into contact only with thin wires.
Keep deep-fried foods warm in the oven before serving. Deep-fried food is best served piping hot right out of the pot, which isn’t always possible when cooking multiple batches. Once you have put the food on the wire rack and baking sheet setup, slip the whole thing into a preheated 200-degree oven for up to 10 minutes.
Add salt JUST before serving. Salt can soften homemade potato chips and other fried foods, so to keep them from losing their crunch, sprinkle on the salt at the last minute.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
All-American Hot Dogs
Summer is here and why pay top dollar going out when you can make delicious hot dogs at home? Here is a guide to the different ways Americans make their frankfurters around the country. I had the Sonoran style hot dogs while I was in Tucson in February and absolutely loved them.
New York Style
Served with brown or German mustard and sauerkraut or onions cooked in tomato paste.
Chicago Style
Served on a poppy seed bun with mustard, pickle relish, sport peppers, onions, tomatoes, dill pickles and celery salt. Pepperoncini can be substituted for sport peppers.
Kansas City Style
Served on a sesame seed bun with brown or German mustard, sauerkraut and Swiss cheese.
Atlanta “Dragged Through The Garden” Style
Serve topped with coleslaw.
Detroit “Coney” Style
Served with chili, onions, mustard and cheddar cheese.
Seattle Style
Served with cream cheese and grilled onions.
Phoenix/Tucson “Sonoran” Style
Served as a bacon-wrapped hot dog with pinto beans, onions, tomatoes, mustard, mayo, jalapeno peppers and cheese.
Austin “Tex-Mex” Style
Served with queso, guacamole and crushed tortilla chips.
San Francisco “Wine Country” Style
Served with red wine caramelized onions and goat cheese.
Miami “Cuban” Style
Served with mustard, pickles and Swiss cheese.
