The point of this ramble is simple - they have excellent food in Charleston. And the trip there reaffirmed my love of okra, an underappreciated vegetable here in the North. For the first time, I tried a new dish I hadn't heard of before - stewed tomatoes with okra - that I thought was spectacular. Served alongside eggs, bacon, and the best grits I've ever eaten, this dish would replace a broiled tomato or a bowl of stewed tomatoes, which I have historically despised. But if you add in okra's earthy vegetation and change up the texture of tomatoes by adding in the okra pods and seeds, it becomes something entirely different. I made a version of this dish tonight based on what I thought it should taste like, and while the dish wasn't as brightly red colored as the one I had at Kitchen 208, they were also plated more thoughtfully, and had the same amazing flavor I've been craving for a whole week since my return. So don't be afraid of okra, brave cooks, and push yourself to tackle this otherwise forgotten mallow.
Stewed Okra and Tomatoes
Adapted from Patrick and Gina Neely
- 4 slices bacon
- 1 onion (preferably Vidalia), chopped
- 3 cups sliced okra
- 1 (14.5-ounce) can diced tomatoes, or 4 large peeled tomatoes
- Kosher salt and freshly ground black pepper
- 4 small sprigs thyme, stripped from stems
Not too much involved, but a small number of ingredients has a ton of flavor. Go for applewood smoked bacon if you can find it. |
Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Stir in the crumbled bacon. Season with salt and pepper, and simmer uncovered for 15 minutes.
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