Have you tried Callie’s Charleston Biscuits?
Okra for Dummies
Sunday Night Supper Idea.
The easiest thing to grow this year in our garden was okra. We call it the dummy-proof vegetable—’cause even I can’t ruin it. This basic recipe was a hit last night for Adrian and all his friends. And if 14-year-old boys will eat it, anyone should.
Fried Okra
Use the smallest, most delicate okra pods you can find.
3/4-1 lb. fresh okra
Salt and pepper
1 clove minced garlic
Flour
Corn oil, or other cooking oil
Cut the okra crosswise (not too thin) into 3/4-inch slices. Season with salt and pepper. Toss the okra in flour and shake off the excess. Heat about 1/4 inch of oil in a skillet and toss in the minced garlic. Fry the okra over medium heat. Stir and turn until light brown and tender. Remove with spatula and drain on paper towels. Serve warm and sprinkle extra salt and pepper to taste. Feeds 3-4.
Adapted from Mrs. Wilkes’ Boardinghouse Cookbook http://amzn.to/abI6hm
Saturdays @ the Farmers Market
.jpg)
Summer Kitchen Notes
Note: Our garden is starting to yield herbs and vegetables. It’s the first garden we’ve had in, well, I don’t know how long…at least a decade…maybe two. And I’ve been admiring and smelling our beautiful basil, wondering what we should cook with it. Here’s an easy recipe. The cook says serve it up with a platter of summer squash, sliced tomatoes and a bottle of white wine. Hope you enjoy.
Basil and Lemon Chicken
In a large bowl, mix 1/2 cup each of chopped spring onions and fresh basil leaves. Add the juice of one lemon, salt and pepper. Mix and rub onto 6 chicken pieces and place in a well-oiled baking pan. Drizzle with a little olive oil. Roast, uncovered, at 350 degrees for about 30 minutes, depending on the size of the chicken. Garnish with more basil leaves and lemon slices. Serves 6.
Recipe by Frances Mayes
“Summer Kitchen Notes”-Under the Tuscan Sun
Good luck, Chef Peacock
Food Memories from Alabama. James Beard award winner Scott Peacock has departed Watershed restaurant in Decatur, Ga., to focus on a new film documentary that will chronicle the oral histories of some of Alabama’s oldest residents and their food memories. Scott helped put Southern cuisine on the culinary map for Atlanta, but he’s returning to his ‘bama roots to complete this important project. He also wants to write books, including a memoir about his relationship with the great Southern chef Edna Lewis. Looking forward to the stories he’ll share. http://tiny.cc/CUbQ1
