Let’s cook fresh okra. It’s time to take advantage of this vegetable which is plentiful the summertime in the South and is easily grown in a garden here. I’ve discovered several delicious ways to fix okra since moving to Louisiana. “Southern Fried Okra” is one of those iconic recipes. My recipe is easy — using common household ingredients. It is crunchy and perfectly seasoned. The breading actually sticks to the okra for the most part. You may not want to purchase commercially breaded okra after eating this recipe. Give it a try!
This fall I feel like I’m on the television show “Chopped”. I am participating in CSA through my employer. On Monday I get a box of fresh produce from a local farmer to bring home and cook. Get ready, open basket, wait for the buzzer to go off and I’ve got a week to cook the box of food. It’s a fun challenge! And generous helping of fresh vegetables for our family.
Incredibly, we’re headed into several more days of freezing sleet and snow here in Louisiana. Haven’t seen this much icy weather in several years. Schools and businesses are closed; so we’re basically on lock-down. At least it would be wise to stay home and warm today and tomorrow. Start a fire in the fireplace, do some cooking, check the blogs.
Looking around my kitchen for things to cook in this cold weather, hearty stews and gumbos come to mind. Gumbo is uniquely Louisiana; every cook probably their own recipe variation. It’s origin really isn’t know; to me it represents a melting pot of all the cultures and foods that were brought to Louisiana. Gumbo is served in southern Louisiana at about every social event–weddings, parties, church gatherings, buffets lines–I even went to a funeral in a very rural area for an deseased employee and found gumbo served at the wake!
Gumbo is essentially a dark brown meaty, flavorful soup/stew served with rice; some cooks prefer thin soups, some like thicker. It’s adaptable to many ingredients that a person may have on hand in their kitchen. My favorite is Chicken and Sausage Gumbo.