{"id":808,"date":"2014-10-18T05:29:37","date_gmt":"2014-10-18T11:29:37","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=808"},"modified":"2016-03-02T06:55:47","modified_gmt":"2016-03-02T13:55:47","slug":"okra-cornmeal-cakes-with-chevre-and-roasted-tomatoes","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/okra-cornmeal-cakes-with-chevre-and-roasted-tomatoes.html","title":{"rendered":"Okra Cornmeal Cakes with Chevre and Roasted Tomatoes"},"content":{"rendered":"<p style=\"text-align: left\" align=\"LEFT\"><em>Here is an okra you can eat! \u00a0These look really pretty and you can make the corn cakes ahead of time and reheat in the oven.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>1 pint cherry or grape tomatoes, halved<\/li>\n<li>3 Tab Olive oil<\/li>\n<li>Kosher salt<\/li>\n<li>2 c cornmeal<\/li>\n<li>2 tsp baking powder<\/li>\n<li>1 tsp salt<\/li>\n<li>1 large egg, beaten<\/li>\n<li>8 oz okra,\u00a01\/4&#8243; slices<\/li>\n<li>1 jalape\u00f1o, cored, seeded, finely chopped<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>1\/4 c vegetable oil (more if needed)<\/li>\n<li>4 oz chevre (goat cheese)<\/li>\n<li>2 Tab mild Parsley sprigs<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Combine tomatoes, olive oil and kosher salt to taste in a bowl.<\/li>\n<li>Toss.<\/li>\n<li>Place on a rimmed baking sheet and bake at 350\u00b0 for about 40 minutes, stirring once or twice.<\/li>\n<li>Let cool.<\/li>\n<li>Combine cornmeal, baking powder, and salt in a medium bowl.<\/li>\n<li>Combine egg and water. Whisk lightly.<\/li>\n<li>Stir egg mixture into cornmeal mixture.<\/li>\n<li>Fold in okra, jalape\u00f1o and garlic.<\/li>\n<li>Let sit 5 minutes to absorb some of the water.<\/li>\n<li>Heat oil in a large skillet until warm.<\/li>\n<li>Drop heaping tablespoons of batter into oil.<\/li>\n<li>Cook until browned, flipping once, about 3-4 minutes per side.<\/li>\n<li>Transfer to paper towel on a rack.<\/li>\n<li>Mash chevre with milk in a small bowl.<\/li>\n<li>To serve, place a dollop of chevre on each cake.<\/li>\n<li>Top with a couple of roasted tomatoes.<\/li>\n<li>Garnish with small sprig of parsley.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>3 dozen<\/p>\n<p align=\"LEFT\"><b>Source: <\/b>annies-eats.com, Adapted from Basic to Brilliant, y&#8217;all, Virginia Willis<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>Here is an okra you can eat! \u00a0These look really pretty and you can make the corn cakes ahead of time and reheat in the oven. Ingredients: 1 pint cherry or grape tomatoes, halved 3 Tab Olive oil Kosher salt 2 c cornmeal 2 tsp baking powder 1 tsp salt 1 large egg, beaten 8 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/okra-cornmeal-cakes-with-chevre-and-roasted-tomatoes.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Okra Cornmeal Cakes with Chevre and Roasted Tomatoes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,28],"tags":[65],"class_list":["post-808","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-breads-rolls-muffins","tag-vpwl-feb-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=808"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/808\/revisions"}],"predecessor-version":[{"id":2101,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/808\/revisions\/2101"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}