The French have a long tradition of preparing slow-cooked stews, dishes that require a little extra time, but reward with their fork-tender meat and vegetables. Ragouts, as they are often called, are meals in themselves, and can be served alone or ladled over pasta, potatoes, polenta, or other grains of choice. Oh, and did I mention that these all-in-one dishes can be prepared ahead, and actually improve in flavor after resting in the fridge for a couple of days? Slow Cooked Lamb Ragout with Fennell, Tomatoes, and Garlic has all these qualities, and is perfect to stave off the cold of winter, especially here in New England where I live.
I’ve made this ragout several times this month for cooking classes and for friends. On each occasion people have commented on the tenderness of the braised lamb and vegetables and appreciated the lightness yet hearty accent of the sauce. To prepare it, lamb stew meat is Continue reading →
Okra at the Amherst Farmers’ Market
If you’re one of those who cringe when you hear the word “okra,” then you should have a look at Virginia Willis’ Okra. Published this spring just in time for cooks to take advantage of this summer crop, this slim volume is filled with recipes that will convince “okra doubters” that when cooked properly, okra is not “slimy or gummy” but rather a delicious vegetable.
In Okra, the author addresses the fact that people either love or hate okra. “It’s a contentious vegetable,” she proclaims. But to all those who think they don’t like this versatile ingredient, she says, “They just haven’t met the right okra!” To make her point she follows up with a sampling of recipes with both Southern and international accents.
Like Virginia, I grew up in the South in Tennessee, right next to her native Georgia, and have fond memories of delicious okra dishes that my mother prepared during warm weather months. Sliced okra, coated in cornmeal, then fried in bacon drippings until crisp and golden, was a favorite as was shrimp and okra gumbo served over rice.
Anxious to cook from this book, I’ve prepared Oven-Fried Okra several times—it’s easy Continue reading →