The Grove Isle Club & Resort is just minutes from the Miami airport, offering a wonderful stopover as well as a culinary adventure.
Mark Militello’s restaurant, Mark’s in the Grove, has an ambitious menu with more than 40 dishes each day and at least 10 desserts, most too complicated for home cooks to prepare. However, the jicama slaw, one of the best salads I have ever tasted, is also relatively easy to make, and the chef was kind enough to share it.
JICAMA SLAW
Preparation time: 25 minutes
Yield: Six 1-cup servings
2 tablespoons Champagne vinegar
1/2 teaspoon each: salt, sugar
1/2 cup fresh orange juice
1 or 2 tablespoons extra-virgin olive oil
1/2 poblano chili, seeded
1 large jicama (1 1/2 pounds), peeled, cut into matchsticks
1 red bell pepper, seeded, membranes removed, cut into matchsticks
1 large orange, peeled, seeded, diced
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint leaves
1. Mix vinegar, salt and sugar; stir until salt and sugar are completely dissolved. Add orange juice and mix well. Slowly stir in oil.
2. Mix dressing with remaining ingredients in large bowl.
Nutrition information per serving:
Calories …… 120 Fat …………. 4 g Cholesterol .. 0 mg
Sodium ….. 185 mg Carbohydrates .. 18 g Protein ……. 2 g
Q. Can this bread be made with egg substitute and less oil? What about the nuts and raisins? Thanks for your response.
Louise Britten, Diamond Bar, Calif.
ZUCCHINI BREAD
Preparation time: 20 minutes
Cooking time: 40-50 minutes
Yield: 16 servings per loaf
2 cups each: sugar, grated raw zucchini
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
3 cups flour
1 tablespoon ground cinnamon
1 teaspoon each: baking soda, salt
1/2 teaspoon baking powder
1 cup nuts, dates or raisins, optional
1. Heat oven to 350 degrees. Combine sugar, zucchini, oil, eggs and vanilla in medium bowl; mix well. Combine flour, cinnamon, baking soda, salt and baking powder in separate large bowl. Add liquid ingredients to dry ingredients; stir just until combined. Stir in nuts, dates or raisins, if desired.
2. Divide batter evenly between two greased and floured 9- by 5-inch loaf pans. Bake until toothpick inserted in the center of loaves comes out clean, 40 to 50 minutes.
Nutrition information per serving:
Calories …… 170 Fat …………. 8 g Cholesterol .. 20 mg
Sodium ….. 115 mg Carbohydrates .. 24 g Protein …….. 2 g
A. This is a pretty straightforward bread and, because I reduced the sugar, not too sweet. If desired, the sugar can be increased. The egg substitute worked perfectly in place of eggs, and the addition of buttermilk to replace some of the oil kept the bread moist and flavorful. I like nuts and raisins in my zucchini bread, and toasting the nuts first allowed me to get maximum flavor from the small amount I added.
REWORKED ZUCCHINI BREAD
Preparation time: 20 minutes
Cooking time: 40-50 minutes
Yield: 16 servings per loaf
1/2 pound zucchini, grated to make 2 cups
1 1/3 cups sugar
3/4 cup non-fat liquid egg substitute
1/2 cup non-fat buttermilk
1/4 cup canola oil
1 tablespoon vanilla extract
2 3/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon each: baking powder, salt
1/2 cup raisins
1/4 cup chopped walnuts, toasted
1. Heat oven to 350 degrees. Combine zucchini, sugar, egg substitute, buttermilk, oil and vanilla in a medium mixing bowl. Combine flour, cinnamon, baking soda, baking powder and salt in separate large bowl. Add liquid ingredients to dry ingredients; stir just until combined. Stir in raisins and nuts.
2. Divide batter evenly between two 9- by 5-inch loaf pans sprayed with non-stick vegetable oil spray. Bake until toothpick inserted in center of loaves comes out clean, 40 to 50 minutes.
Nutrition information per serving:
Calories …… 110 Fat …………. 3 g Cholesterol .. 0 mg
Sodium …… 90 mg Carbohydrates .. 19 g Protein ……. 2 g
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