Believe it or not, the San Francisco Chronicle earlier this month had a story on okra. A sure sign that this vegetable is going national. And why not? It's a really pretty plant in the garden, with hibiscus-like flowers and produces well in hot weather.
How to use: To avoid okra's potential gumminess, cook it over a high, dry heat or coat it lightly with cornmeal or tempura batter and flash-fry it. Or you could just embrace okra's gelatinous qualities, which will transform slow-cooked dishes like gumbo and sauces.
On menus: At Picán in Oakland, fried okra graces the top of the Southern Caesar salad. At Mingalaba in Burlingame, okra stars in two dishes: pan-fried with prawns, and center stage in a Burmese-style curry with hard-cooked eggs. In San Francisco, Cav serves okra as a side in a simple tomato sauce with garlic and olive oil; Baby Blues BBQ offers a simple side of sauteed okra.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/08/14/FDOO1912F1.DTL&feed=rss.food
On menus: At Picán in Oakland, fried okra graces the top of the Southern Caesar salad. At Mingalaba in Burlingame, okra stars in two dishes: pan-fried with prawns, and center stage in a Burmese-style curry with hard-cooked eggs. In San Francisco, Cav serves okra as a side in a simple tomato sauce with garlic and olive oil; Baby Blues BBQ offers a simple side of sauteed okra.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/08/14/FDOO1912F1.DTL&feed=rss.food
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