Archives for: May 2013, 22
I'm working with a client who wants to publish a three volume book on her family genealogy. She comes from a very interesting and historic family, which has made the project a lot of fun. I'm doing the layout and design, plus helping with the research.
She and her husband have a big garden, and one day while I was working he came in with several gigantic heads of cauliflower. Her eyes got big and she said, "What am I going to do with that much cauliflower?"
One of my facebook friends had posted a recipe for roasted cauliflower. It looked really good so I printed it out and took it to my client, who made it for dinner that very night. The next day she was raving about how good it was. Cauliflower is avoid for me, but I saved the recipe thinking that it would probably be good with other roasted vegetables.
Yesterday I decided to fix okra for lunch. My Honorable Husband said he would eat a little, but he wasn't a big fan of okra. It is beneficial for us both, so I wanted to prepare it in a way that might make him change his mind about okra. I was thumbing through cookbooks, when I remembered the roasted cauliflower recipe. I decided to make roasted okra.
Here is the original recipe.
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs,
1/3 cup freshly grated Parmesan
1/4 cup olive oil - make sure the florets are well coated
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. Roast 30-40 minutes, until nicely browned
I looked for gluten free bread crumbs at the grocery store. The first package I picked up was obscenely expensive. Irks me how food companies will take advantage of people with dietary concerns. Then lower on the shelf, I found gluten free bread crumbs by a company called Four Sisters and a Brother. There are NO avoids, and the price was reasonable - Hallelujah! If your grocer doesn't carry them, you can buy them on line.
Because Parmesan Cheese is already salty, I did not add any additional salt.
As okra cooks, it produces a slimy juice. While it roasted, I stirred it three times. The first two times made the bread crumbs absorb the juice so that the coating stuck to the okra almost like fried okra. The third time I stirred was too much. Some of the coating fell off. I can see there is an element of finesse to perfect this recipe with okra. I'm sure it's easier with other veggies.
The outcome - in a word was delicious. I liked it. HH liked it. The leftovers are not going to last for long.