This meal was summer’s going away party. Sorry I didn’t get it up sooner and you won’t have the opportunity to make it until next year. I’m sure there’s a big welcome winter party coming soon.
Exhibit A: Chive Biscuits. Why limit biscuits to breakfast?
Exhibit B: Smoky Corn and Okra Stew. Char the corn as much as possible. Cook the okra as little as possible.
Exhibit C: Chive Biscuit with Smoky Corn and Okra Stew. It’s the biscuits and gravy of dinner. The recipe is below (you could easily substitute vegetable broth and omit the turkey for a vegetarian version).
Chive Biscuits (makes 8):
- 3 cups flour
- 1 Tb baking powder
- 1 1/4 tsp baking soda
- 1/4 cup chopped chives
- 1 1/4 skicks cold butter
- 1 1/2 cups buttermilk
- Mix dry ingredients and add chives
- Cut butter into small pieces and cut into dry ingredients
- Add buttermilk and stir (not too much!)
- Knead 6-8 times
- Roll dough into a 12″x6″x1″ rectangle and cut into 8 squares
- Whisk together 1 egg and 1/4 cup buttermilk and brush tops of biscuits (not required, but it makes a nice golden crust)
- Bake for 12-15 min at 450
Smoky Corn and Okra Stew (serves 8 – generously):
- 4 ears corn (discard husks, reserve silks)
- 1 lb smoked turkey leg (from grocery deli)
- 5 cups water
- 1 large onion (quartered)
- 1/2 stick butter
- 1 lb small okra
- 3 1/2 Tb flour
- 1 cup whole milk
- Brown corn in a hot iron skillet and cut kernels from cobs (reserve cobs)
- Simmer water, cobs, silks, turkey skin and bones, 1/4 onion, and 1 tsp salt in a large pot (about 30-40 minutes or until reduced to 3 cups)
- Strain broth through sieve and discard solids
- Cut turkey meat into 1/2″ pieces
- Coarsely chop remaining onion, cook in butter until tender
- Aadd okra to onion and cook until tender (about 5-10 minutes)
- Sprinkle flour over veggies and cook about 1 minute
- Add broth and milk and bring to a boil. Cook until slightly thickened (about 2 minutes)
- Stir in corn and turkey and heat through
The Food Processor 