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Chive Shortcakes with Smoky Corn and Okra Stew

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Chive Shortcakes with Smoky Corn and Okra Stew

Chive Shortcakes with Smoky Corn and Okra Stew

amanda

Equipment

  • Stand Mixer - A kitchen appliance used for mixing ingredited bowl

  • Kitchen Knife - A cutting tool typically used in food preparation

  • Cutting Board - A durable surface used to support ingredients during cutting or chopping

  • Measuring Cups - Utensils used to measure volume of liquids and bulk solid cooking ingredients

  • Spoons (Teaspoon & Tablespoon) - Common kitchen utensils used for stirring, serving, and measuring food ingredients

  • Whisk - A tool designed to quickly combine, beat, or whip ingredients smoothly

  • Baking Sheet - A flat pan with a lip on the sides, used for baking cookies, pastries, and other goods in the oven

  • Parchment Paper - Non-stick paper used to line pans and prevent sticking during cooking

  • Corn Cob Grinder - Equipment used for grinding corn cobs into coarse meal or flour

  • Cheese Cloth - A permeable cloth used in cheesemaking, draining liquids from dairy products

  • Large Pot - A deep cooking vessel with a lid, typically used for boiling and stewing

  • Colander - A kitchen utensil consisting of a bowl-shaped container with holes or slots, used for straining foods like pasta or washing vegetables

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

Instructions

1

Instruction 1

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.
2

Instruction 2

Cut turkey meat into 1/2-inch pieces.
3

Instruction 3

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.
4

Instruction 4

Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.
5

Instruction 5

Preheat oven to 450°F with rack in middle.
6

Instruction 6

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).
7

Instruction 7

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.
8

Instruction 8

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.
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