Monday, November 22, 2010
Jicama + semolina dumplings of genius
Does it look delicious? No, my friends. It looks like something out of Pan's Labyrinth. But this month I am all about trying new things, so I nibbled on a little sliver...and some more...and more...I couldn't stop eating it raw. Jicama. This stuff is awesome. If any vegetable ever deserved a psychedelic background, it's jicama. Jicama is a root that tastes like a melon. It's so good! So, on the fly, I made this salad with it, from Deborah Madison's Vegetarian Cooking for Everyone:
It's jicama, cucumber, and jalapeno pepper, with a dressing of lime juice, lime zest, and salt, but frankly, the raw jicama was far superior to the salad-ified version: sweet, crunchy, tasty, and needing no embellishment.
But I still had that soup on the go, the one I was intending to put this into while I thought it was something else. I used another new ingredient for me, which was semolina flour, and made a variation on my dumplings of genius. It was genius too, for sure.
According to Wikipedia, "Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these particles are separated from the bran and this is semolina. The semolina is then ground into flour." So it's basically coarse ground white durum wheat. Here's what I did to make the dumplings:
Zoa's semolina-urad flour dumplings of genius
1/2 cup + 2 tbsp semolina
2 tbsp urad flour
1 tbsp almonzano (see sidebar for recipe)
1/2 tsp salt (use 1/4 tsp if you're also using black salt)
1/4 tsp kala namak (black salt; optional)
1/4 cup non-dairy milk, plus a little more if needed
3/4 tbsp Earth Balance, softened, or canola oil
Mix the dry ingredients together, then stir in the non-dairy milk and Earth Balance or oil, and mix just until blended. Leave the batter for a minute or so for the semolina to suck up the liquid (and it will). Drop by teaspoonfuls into simmering stew or soup, cover, and let simmer 15 minutes. They're done! The soup itself is much like this one, only without the tomato paste or any other red thing, and with a little white wine:
Apologies for the so few pictures to this post. I didn't think any of it would turn out...but, Jicama, Semolina, you and I are so now BFF...even though you don't get along too well with each other I'm cool about segregating my friends...