Eggplant okra stew4/24/2024 ![]() ![]() Bring to a boil, reduce the heat, cover and cook for an hour on medium-low heat or until the meat is tender.Īdd the lime juice to the stew, stir and gently place the fried eggplants and okra in the pot. Stir well, add the minced garlic and saute for another few minutes.Īdd the meat, salt, pepper and brown the meat on all sides.Īdd the chopped tomatoes, tomato paste and add enough water to cover the meat by a couple of inches. In a large stew pot saute the chopped onions on medium-high heat until golden brown. In the same skillet fry okra in 2-3 tablespoons of oil on medium heat until lightly brown. Remove and place fried eggplants on a paper towel. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown. Place peeled eggplants in a colander, sprinkle with salt and let them drain for a couple of hours before cooking. I think I prefer mine, but when I want a change of pace, I will definitely come back to this approach.ġ 1/2 pound meat (lamb or beef), washed, trimmed and cubedĨ small size eggplants, peeled, leave whole or cut in halfġ-2 large tomatoes, skin removed and finely diced (from the garden)Ģ-3 garlic cloves, minced (from the garden) This is more like the Khoresh Bademjun my sister-in-law makes. But the approach and texture is different. Taste-wise, this is very similar to my Khoresh Bademjun – Eggplant Stew. Finally, I decided to supplement both the okra and the eggplant with ones local farmers had better luck with than I did. I was so looking forward to trying this recipe, but kept waiting to see if I would get enough okra. It totally destroyed my eggplants, I did not even get one. To make this meal ahead, reheat the stew over medium-low heat, adding beef broth and a splash of red wine.The cool summer wreaked havoc on my tomatoes and okra I had a harvest, but it was very small. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.ĭegrease the stew, if necessary. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Stir the tomatoes and tomato paste into the vegetables. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. (Don’t cook them all in one batch or they won’t brown!) Transfer the second batch to the bowl and set aside. Transfer the meat to a bowl and brown the second batch. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside. Add the pancetta and cook for 4 to 5 minutes, until browned. ![]() ![]() Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. It’s a classic recipe, just done in a more modern way.” “A nice red wine, short ribs instead of chuck. “Over the years I learned a lot about what makes beef stew really delicious,” she says. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don’t ever remember.” Many of the recipes are the culmination of years of experimentation and taste memories. “It was the easiest one I’ve ever written. “Right now I think we just want really simple comforting foods that make us feel good.” In many ways, the book seems meant to be. “Little did I know that 2020 would bring so much more,” she says. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. Ina Garten couldn’t possibly have known when she started working on her latest cookbook how much we’d all need comfort food right now. ![]()
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