![]() ![]() For more information on this new approach, read my post here. ![]() Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. Serve warm or at room temperature, drizzled with more olive oil. Fish out the parsley stems and discard, then season with salt and pepper to taste. Stir in the okra, tomatoes, parsley stems, salt, pepper, cumin, coriander, allspice, and cloves and bring to a simmer, then cover and reduce heat to medium-low and simmer until the okra is tender, about 30 minutes, stirring occasionally. Add the onion and saute until softened, about 6 minutes, then stir in the garlic and saute until aromatic, about 1 minute. Warm the oil in a dutch oven or deep skillet over medium heat. Then add tomatoes and crushed red peppers. Add the okra to the pan along with the minced garlic. Let it sit for 15 minutes then run it under cold water for about a minute. This step is said to reduce the sliminess of the okra, and helps accent the okra’s earthy flavor.Ģ. Slice okra and toss it in with salt and vinegar. In a mixing bowl, combine the okra, vinegar, and salt toss to combine, then soak for 30 minutes, tossing the okra every 10 minutes, then drain in a colander and pay dry with paper towels. This dish works well as a hearty side, but really shines during Lent or other fasts, since it is remarkably filling thanks to its generous helping of olive oil.ġ medium onion, diced (about 1 cup diced)ģ ripe tomatoes, grated (about 2 cups grated), or 1 (15oz) can crushed tomatoesġ small handful parsley stems, tied togetherġ. These okra fall into the lathera (λαδερά), or oil-based, dishes commonly found among Greek home chefs – simple to prepare, but packed with flavor. So in celebration of moving on to the next (and arguably the most complicated) stage of the process, let’s enjoy this simple Greek stewed okra recipe. To be honest, editing is my favorite part of writing books I like making small, incremental tweaks to refine my voice, and perfectly lining up every little element of the narrative. Add olive oil to a large skillet over medium heat, then add the Andouille sausage slices (you may want to slice the sausage while the olive oil is heating up). I’m looking forward to moving to the next stage of the book-writing process, as I organize the contents, design the layout, and edit the manuscript. As we enter into November, I have exciting news – I’m just about done with developing and photographing recipes for my next cookbook! I’ve been at it for nearly two years straight – researching, testing, and retesting. ![]()
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