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RECIPE: Dry-Fried Okra
Posted By admin On November 13, 2013 @ 8:00 am In Food & Drink,Transition, Homesteading & Community Resilience | Comments Disabled
Wood-fired oven are not just for baking bread and pizza! If you utilize the full heat-cycle, as Richard Miscovich details in From the Wood-Fired Oven, you can make a wide range of tasty eats during just one firing—from roasting meats and vegetables to drying herbs.
With live-fire roasting, this recipe for Dry-Fried Okra comes out nice and crispy—an alternative to the more gooey okra you’d find in gumbo or stew. Warm up your kitchen this fall and winter with Dry-Fried Okra from Miscovich’s From the Wood-Fired Oven .
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URLs in this post:
 From the Wood-Fired Oven: http://www.chelseagreen.com/bookstore/item/from_the_woodfired_oven