Sesame Okra
Last week, Mary Moore of Cook’s Warehouse, demonstrated two okra recipes at the Morningside Farmers Market. So glad to share them with you here.
Last week, Mary Moore of Cook’s Warehouse, demonstrated two okra recipes at the Morningside Farmers Market. So glad to share them with you here.
This recipe comes from Andrew Scrivani by way of The New York Times in September 2011. It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.” Smoked paprika makes its first of three appearances today.
I hate it when I don’t remember a recipe’s provenance. But this one is too good not to share. Dust the cupcakes with a little powdered sugar, or gild the lily and mix up a maple buttercream frosting (2 sticks of butter, a few tablespoons of maple syrup and enough powdered sugar to make a spreadable frosting, all whirled up together in your food processor).
This Charleston recipe appeared in the May 2011 issue of Saveur. I could eat it by the gallon.
Are you game to try grilling a pizza? Seems like a great way to entertain as nights get just a little bit cooler. I’ve adapted this recipe from the August 2010 issue of Fine Cooking magazine. Substitute store-bought pizza dough (Trader Joe’s has balls of white and whole wheat pizza dough for about $1 each.) if you don’t want to make your own. No Riverview Italian sausage in your refrigerator? Run out to the Farm Mobile or one of their local markets this week.
I am so excited that we have all the makings of this recipe from our box this week. I was afraid I’d have to save this recipe for next year, but the tomatoes are back! This recipe is adapted from one demonstrated by Atlanta mixologist Lara Creasy at the Peachtree Road Farmers Market.
This idea for stuffing peppers would work well with delicata squash, larger eggplants or even your acorn squash. The filling incorporates a lot of ingredients from current boxes and past. Substitute with what you have on hand. And the filling also makes a tasty side dish all by itself. The recipe suggests cooking this on the grill but you can bake it in a 350 degree oven just as well.
Adapted from a recipe in yesterday’s New York Times.
Steam eggplants until tender, about 6 minutes. While eggplant is steaming, make miso dressing by stirring together miso, sake, wter, sugar and ginger in a small pot. Heat for about 2 minutes. Set aside. When eggplant is tender, remove from steamer and cut into 1/4-inch thick slices. Arrange on serving platter and cover with miso…
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The directions specify not shaking the can of coconut milk because you want the liquid to have separated so you can spoon off the creamy top portion to start this recipe. As with all curries, use the vegetables you have on hand. The combination of sweet potatoes with eggplant and peppers is particularly nice.