I am now on one full month without a working range.
Really. Four solid weeks, not oven, no stovetop. In fact, not only is it unusable, it is gone. As in, out of the house. I do have the countertop oven, which is tiny, as well as a griddle and the microwave.
This means lots of cereal and sandwiches and God Forbid – take out.
I am so ready for this new kitchen to be here.
However, the lack of cooking has led to some creativity in the way of chilled foods. Take this jicama, orange, and tart apple salad. It is so full of fresh flavor – so unusual, so sweet and surprising. I absolutely love it.
Did I scare you with the word jicama? Let me fill you in on this culinary stranger.
It looks like a potato.
It’s hard, round, and dirty-ish. You need to peel it, which is an odd experience, as it’s a funny thing to peel. You’ll see. I had better luck peeling it with a small knife versus a vegetable peeler. It slices and dices just like a potato, though. The flavor is somewhat sweet…kind of a combination between an apple and a dirty potato. Earthy. Yummy!
I was thrilled that our local Food Lion carried jicama (shocked might be a better word) so, I imagine it’s available in your neck of the woods, too. The addition of the tart Granny Smith Apples really livened the salad up, and made it the perfect side dish for spring and summer. I hope you’ll give it a shot and let me know what you think!
Jicama, Orange and Tart Apple Salad
Makes 6 servings
- 1 jicama, peeled and julienned
- 1 Granny Smith Apple, julienned
- 1 1/2 oranges, supremed*
- 1/2 Orange, juice & zest of
- 1/2 sweet or red onion
- 1/2 bunch cilantro, chopped
- 2 radishes, sliced
- pinch black pepper
- pinch red pepper flakes
- pinch salt
- 6 drops Tabasco or other hot sauce, or to taste
Combine all ingredients in a mixing bowl. Chill for at least one hour, remove from refrigerator, and serve. (*Cookin Canuck did a great post on supreming oranges in case you need a how-to!)
I imagine you are wondering about these knives, aren’t you?
They are from New West Knifeworks Fusionwood line, and let me tell you, they are incredible. I used the deli knife to peel the jicama, and then the chef knife to julienne it. Good gravy, it was a beautiful experience.
I used to wonder why anyone would pay a lot of money for a knife for the kitchen. I mean, why?
Try one of these, and realize the error of your ways. Not only are these the best knives I have ever laid my hands on, they are by far the most gorgeous.
Would you like one?
How about two? I am thrilled to be giving away the Chefs knife and the Deli Knife, courtesy of New West Knifeworks, a prize worth around $300.
That’s it. No hoops to jump through, just fabulous prizes!
More info from New West Knifeworks:
The Chef Knife – $179.00
The 8 inch Chef Knife is for those who love only the best. "The Lightspeed 8" This knife was deliberately designed for folks who find a traditional 8 inch chef cumbersome or intimidating. The graceful blade shape, tapered tang and super thin blade grind makes this nimble knife come alive in your hand.
The Fusionwood 8 represents the first of the Fusionwood 2.0 blade design. The pioneering grind on this blade gives the knife everything you look for in a chef knife: a solid feel in the hand, with excellent balance and a super thin blade that passes through any food like butter. We start with a thick stock steel thickness (.150) and plunge grind in the blade to a very thin .095" then taper the blade down to .020" at the tip. We then balance the knife by tapering the tang from .150" to .050" at the end of the handle. The tapered tang gives tremendous balance and a unique appearence that is a hallmark of the only the finest custom made knives.
"The 8 inch chef knife is all I really need", says Corey Milligan, New West KnifeWorks owner and veteran commercial cook.
This blade will take on the finest, sharpest edge of any chef knife you have ever owned. Your kitchen deserves the best kitchen knife.
The Serrated Deli Knife – $119.00
This is the ideal knife for fixing lunches, slicing a bagel, slicing fruits, vegis and meats. Cutting a tomato could not be more pleasant! For those of you who will never sharpen your knife. Get this one and throw the rest out. The serrated edge will cut virtually forever without sharpening.
A lot of folks would just call it a "tomato knife" but it does so much more. Ideal for making sandwiches. It cuts the bread, tomatoes, and meats without crushing them. IF you have a friend or family member who doesn’t really cook and when you go to there house they don’t have a single knife that will cut anything, get them the Deli as a gift. They will always have one knife that will always cut anything.
Is it a tomato knife, a sandwich knife, an artichoke knife, a small bread knife, bagel knife, a biscuit knife, a vegetable knife, a fruit knife and again for our friends at GOOGLE an awesome TOMATO knife? The answer is yes and much more.
Disclaimer – I was supplied these knives to review, but all thoughts and opinions are 100% my own. They are fabulous!