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Stewed okra nytimes3/10/2024 ![]() ![]() ![]() Remove everything from the pan with a slotted spoon or tongs, leaving the fat behind. When it’s hot, add the pork, bacon and chilies, if using, and cook, stirring and turning the pork occasionally, until browned Put the oil in a deep skillet or large pot over medium-high heat. Okra lovers will appreciate the stew’s familiar texture and wonderful flavor, while those less keen on okra will be happily surprised to find not a trace of the sliminess that often afflicts okra dishes cooked Meanwhile, the tomatoes and okra disintegrate into a thick, rich sauce. while the bones release every last bit of their flavor into the liquid. The meat becomes tender enough that you could eat it with a spoon - it will literally fall off the bone when it’s done Sure the stew isn’t too thick, but don’t rush the cooking process. After the mixture comes to a boil, turn the heat down to low, cover the pan, and walk away for a couple of hours. Tomatoes and enough water to keep the stew from getting too thick. Then add the meat back to the pan, along with Once the vegetables are tender, deglaze the pan with a little white wine. The second imperative is time: a long cooking time is what takes the stew from good to terrific. Vegetarian, you can omit the meat and substitute a few tablespoons of butter for the pork fat, but don’t expect the same results.) When the ribs or chops are good and dark, take them out and use the remaining fat to soften the aromatic vegetables and okra, and infuse everything with meaty flavor. This will take a while, but it’s the step in which much of the stew’s flavorĭevelops, so be patient. Cook them inĪ little olive oil, with a couple of dried chilies for subtle heat, if you like, until they’re really brown all over. You want to start with fatty ribs or chops, and bacon. The first is meat, which is essential to the stew’s flavor. There are two imperatives in making this stew, which is loosely based on gumbo. If you hate okra, you’ll also probably like this recipe for okra stew, because Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.If you like okra, which is in season now, you’ll probably like this recipe for okra stew, because, well, it’s okra. Serve soup immediately, and drizzle with tahini sauce. Taste, and adjust seasoning with more salt and lemon, if desired. Stir in spinach, parsley, tahini and salt, and return to a boil. Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside. Spinach-and-Cilantro Soup With Tahini and Lemon, from ġ large clove garlic, finely grated or pounded to a smooth pasteħ cups chicken stock, preferably homemadeĢ cups roughly chopped parsley, stems and leavesĢ tablespoons freshly squeezed lemon juice, plus more as neededįirst, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. I hope you are all able to experiment and enjoy these two plants as they start producing in the coming months! These two plants share the same botanical family (Malvaceae- also the same family as marshmallow!) and are both native to Africa but are grown across the world. You can use calyxes in teas, beverages, or jams and it has many excellent health benefits. With this type of hibiscus you wait until the flower has bloomed and closed up and then you harvest the calyxes. This hibiscus is similar but different from the flowering shrub we all know. Hibiscus (or Roselle, Hibiscus sabdariffa) is a plant I discovered when farming in Southwest Florida. The okra will be planted in the “pick your own” field. I know the sliminess of okra deters some from it but we’re growing a variety called Jade that is a beautiful vibrant green color and is less slimy than others. I also love stewing okra with tomatoes and seasoning and serving it over rice. My family would make fried okra and pickled okra. I grew up always having okra in the summer. Being from the Southeast, okra is a large part of my culture. This year Sarah James has graciously agreed to grow two of my favorite plants: okra and hibiscus. ![]()
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