LibreRecipes

Chive Shortcakes with Smoky Corn and Okra Stew

Info

Rating

Calories

550.0

Protein

22.0

Sodium

497.0

Fat

27.0

Description

Comfort food, August-style: A creamed-vegetable stew tastes mighty fine ladled over pillowy biscuits dotted with chives. A store-bought smoked turkey leg deepens the stew's flavor almost effortlessly—its bone and skin go into making the broth (along with the corn cobs and silk), and its meat is stirred into the stew.

Ingredients

4 ears corn, shucked, discarding husks but reserving silk

1 pound smoked turkey leg

5 cups water

1 large onion, quartered, divided

1/2 stick unsalted butter

1 pound small okra

3 1/2 tablespoons all-purpose flour

1 cup whole milk

3 cups all-purpose flour

1 tablespoon baking powder

1 1/4 teaspoons baking soda

1/4 cup finely chopped chives

1 1/4 sticks cold unsalted butter, cut into bits

1 1/2 cups well-shaken buttermilk

Garnish: finely chopped chives

Directions

Heat a 12-inch heavy skillet (not nonstick; preferably cast-iron) over medium heat until hot, then brown ears of corn, in batches if necessary. Cut kernels from cobs and set aside. Put cobs and silk into a medium pot. Remove skin, bone, and tendons from turkey (reserve meat) and add to cobs along with water, 1 onion quarter, and 1 teaspoon salt, then simmer briskly until liquid is reduced to about 3 cups, 30 to 40 minutes. Strain broth through a sieve into a bowl, discarding solids.
Cut turkey meat into 1/2-inch pieces.
Coarsely chop remaining onion, then cook in butter with 1/4 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in okra and cook, stirring occasionally, until tender, 5 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in corn broth and milk. Bring to a boil, stirring, then boil over medium heat, stirring occasionally, until slightly thickened, about 2 minutes.
Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.
Preheat oven to 450°F with rack in middle.
Sift together flour, baking powder, baking soda, and 1 teaspoon each of salt and pepper into a bowl. Stir in chives. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Turn out dough onto a well-floured surface, lightly dust dough with flour, and knead gently 6 to 8 times. Roll out dough on a floured surface with a floured rolling pin into a 12- by 6-inch rectangle (1 inch thick), reflouring surface if necessary. Cut into 8 (3-inch) squares with a floured knife. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging 2 inches apart.
Bake until golden, 12 to 15 minutes, then transfer to a rack to cool to warm. Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon stew over biscuit bottoms and cover with tops.

Chive Shortcakes with Smoky Corn and Okra Stew

Info

Description

Ingredients

Directions

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