STEAMED WHOLE OKRA WITH TOMATO GRAVY
Time: 30 minutes
1 tablespoon bacon drippings, melted butter or olive oil
1 tablespoon minced shallots or onion
1 tablespoon flour
1/2 cup hot chicken broth
5 medium plum tomatoes, peeled, seeded and cut into 1/4-inch dice (2 cups)
1 to 2 tablespoons tomato juice
Coarse sea salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons minced fresh thyme
1 tablespoon heavy cream
1 pound tender young okra, washed
5 cups cooked white rice.
1. Heat drippings in medium skillet over medium heat. Add shallots, and saute, stirring constantly, until softened slightly, about 40 seconds. Remove skillet from heat, add flour, and stir with wooden spoon until incorporated. Return skillet to heat, and cook mixture, stirring constantly, about 30 seconds.
2. Pour hot broth into skillet, and whisk until smooth. Reduce heat to low, and simmer sauce, stirring frequently, until almost a glaze. Add tomatoes to skillet, increase heat to medium, and bring to a simmer, stirring frequently. Cook until tomatoes soften slightly, adding juice if sauce seems too thick, about 5 minutes. Add 1 teaspoon salt, along with cayenne, thyme and heavy cream, and continue to simmer, whisking to incorporate cream. Taste for seasoning, remove from heat, and keep warm.
3. Pour 1/3 cup water into large, deep skillet, and bring to simmer over high heat. Add okra and 1/2 teaspoon salt. Cover, and steam, shaking skillet frequently, until okra is bright green and tender, 3 to 4 minutes.
4. Serve okra hot with tomato gravy and white rice. (Gravy may also be served with pork chops or roast chicken.)
Yield: 4 to 6 servings.
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