July 20, 2010

Summer Plate Model

While YJDKIY was busy fixing dinner, I assigned the other YJDKIY diner cooking of the farmer's market okra. There are not many vegetables I don't love, but okra is one of them. I just can't get over the bitter gelly taste of the innards, stirfried/panfried/deepfried/broiled/boiled/stewed it doesn't matter.

He chose to stir fry these in a little olive oil, with some of my squashes, and then add pepper and feta!

I enjoyed a summer plate just like the one this fabulous arm model is displaying, but with just plain squash and onions!

Some OKRA facts:
  • a flowering plant in the mallow family (with cotton, hibiscus, and cocoa)
  • often known as ladys fingers outside the US
  • the species apparently originated in the Ethiopian Highlands
  • The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber.
  • It is called bhindi (hello Rajbhog, I did like it there!!!) in Hindi; it is popular in Indian and Pakistan, where chopped pieces and stir fried with spices, pickled, salted or added to gravy-based preparations like Bhindi Ghosht or sambar.
  • Okra seeds may be roasted and ground to form a caffeinate-free substitute for coffee.

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