Edna Lewiss Roasted Okra With Field Peas Tomatoes Mint Recipe 45

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EDNA LEWIS'S BISCUITS



Edna Lewis's Biscuits image

Edna Lewis mastered dozens of bread and biscuit recipes over the years, and in "The Taste of Country Cooking," she offers two for biscuits; this is the flannel-soft version. Be sure to use homemade baking powder, which you can make easily by sifting together 2 parts cream of tartar with 1 part baking soda. It leaves no chemical or metallic taste.

Provided by Francis Lam

Categories     side dish

Yield About 1 dozen

Number Of Ingredients 6

3 cups sifted all-purpose flour
1 scant teaspoon salt
1/2 teaspoon baking soda
4 teaspoons Royal Baking Powder, or make your own (see Tip)
2/3 cup lard
1 cup plus 2 tablespoons buttermilk (If sweet milk is being used, omit the baking soda and the 2 tablespoons of milk; sweet milk is more liquid than sour and therefore these are not needed.)

Steps:

  • Take a large bowl, sift into it the measured flour, salt, soda and baking powder. Add the lard, and blend together with a pastry blender or your fingertips until the mixture has the texture of cornmeal.
  • Add the milk all at once by scattering it over the dough. Stir vigorously with a stout wooden spoon. The dough will be very soft in the beginning but will stiffen in 2 or 3 minutes. Continue to stir a few minutes longer.
  • After the dough has stiffened, scrape from sides of bowl into a ball, and spoon onto a lightly floured surface for rolling. Dust over lightly with about a tablespoon of flour as the dough will be a bit sticky. Flatten the dough out gently with your hands into a thick, round cake, and knead for a minute by folding the outer edge of the dough into the center of the circle, giving a light knead as you fold the sides in overlapping each other.
  • Turn the folded side face down and dust lightly if needed, being careful not to use too much flour and cause the dough to become too stiff. Dust the rolling pin and the rolling surface well. Roll the dough out evenly to a 1/2-inch thickness or a bit less. Pierce the surface of the dough with a table fork. (It was said piercing the dough released the air while baking.)
  • Dust the biscuit cutter in flour first; this will prevent the dough sticking to the cutter and ruining the shape of the biscuit. Dust the cutter as often as needed. An added feature to your light, tender biscuits will be their straight sides. This can be achieved by not wiggling the cutter. Press the cutter into the dough and lift up with a sharp quickness without a wiggle. Cut the biscuits very close together to avoid having big pieces of dough left in between each biscuit. Trying to piece together and rerolling leftover dough will change the texture of the biscuits.
  • Place the biscuits 1/2 inch or more apart on a heavy cookie sheet or baking pan, preferably one with a bright surface. The biscuits brown more beautifully on a bright, shining pan than on a dull one, and a thick bottom helps to keep them from browning too much on the bottom. Set to bake in a preheated 450-degree oven for 13 minutes. Remove from the oven, and let them rest for 3 to 4 minutes. Serve hot.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 218 milligrams, Sugar 1 gram

EDNA LEWIS'S ROASTED OKRA WITH FIELD PEAS, TOMATOES & MINT RECIPE - (4/5)



Edna Lewis's Roasted Okra With Field Peas, Tomatoes & Mint Recipe - (4/5) image

Provided by bargemun

Number Of Ingredients 10

1 1/2 cups mixed shelled fresh field peas such as black- eyed peas, crowder peas, and butter beans or Lima beans
1 lb fresh okra, trimmed & cut into 1/2 inch thick rounds
1 med onion, cut into 1/2 inch wedges
1/2 lb green beans, trimmed & halved lengthwise
2 tomatoes cut into wedges
3 lg garlic cloves, thinly sliced
1/4 cup fresh mint leaves
1/4 cup extra virgin olive oil
1 1/2 tsp. salt
1/2 tsp. pepper

Steps:

  • If using fresh peas, blanch 2 min. In boiling water & immediately plunge into an ice bath to cool. Drain & spread on towels to dry. If using frozen veggies, let them thaw in a colander & dry. Preheat oven to 425 F. In a lg. bowl, combine all ingredients. Toss to mix well. Turn out into a well-oiled jelly-roll pan & roast 8 min. Turn veggies with a spatula. Return to the oven & roast until tender, about 4 min. longer. Taste for seasoning & serve hot. Serves 6.

OKRA AND BLACK-EYE PEA SAUTE



Okra and Black-Eye Pea Saute image

Provided by Food Network

Categories     side-dish

Time 8h7m

Yield 4 to 6 servings

Number Of Ingredients 21

1/4 pound strip bacon, cut into 1/4-inch pieces
1 cup yellow onion, diced
1 1/2 tablespoon garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 cups cooked black-eyed peas, recipe follows
1 cup green onion, diced
Oven dried cherry tomatoes, recipe follows
Salt
Pepper
Freshly chopped parsley and Italian parsley leaves, for garnish
2 cups black-eye peas
Water, to cover
1 onion, quartered, with a bay leaf attached with a clove
1/2 teaspoon ground black pepper
Salt
2 cups cherry tomatoes, halved
Salt and freshly ground black pepper
Sprinkle brown sugar
6 or 7 thyme sprigs

Steps:

  • In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
  • Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
  • Preheat oven to 250 degrees F.
  • Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.

OKRA CASSEROLE RECIPE - (4/5)



Okra Casserole Recipe - (4/5) image

Provided by Stina

Number Of Ingredients 8

1 Medium Onion chopped
1/2 cup Veg oil
1 tbsp of flour
Salt and pepper to taste
1 cup of water
1 3/4 cups of Okra
1- 14oz can of chopped tomatoes
1 cup of shredded cheddar cheese

Steps:

  • Saute onion in skillet. Stir in flour salt and pepper. Add water cook until thickened stirring constantly. Layer okra white sauce tomatoes and cheese in greased baking dish. Bake 350 for 35minutes.

SAUTEED OKRA WITH HEIRLOOM TOMATOES AND BACON



Sauteed Okra with Heirloom Tomatoes and Bacon image

Scott Peacock and Edna Lewis, authors of "The Gift of Southern Cooking," share their wonderful sauteed okra recipe paired with heriloom tomatoes and bacon, which is a great dish to serve during any get-together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

5 slices bacon
1 pound okra, washed, trimmed, and sliced about 1/2 inch thick
1 large sweet onion (preferably Vidalia), cut into 1/3-inch wedges
Coarse salt
Freshly ground black pepper
4 medium heirloom tomatoes, cut into 1/2-inch wedges

Steps:

  • In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside.
  • Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes.
  • Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.

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