Most of these are standard in most US cookbooks.
t = teaspoon
T = tablespoon
c = cup
temp = temperature, °F
s and p = Kosher or sea salt, plus ground black pepper, to taste.
Tips and Recipes - Sample Menus
REFRESHING CHILLED OKRA
(care of Brett Grohsgal, Even’ Star Organic Farm, Lexington Park, MD)
An excellent light appetizer to serve guests or yourself, especially when the heat of summer makes heavier foods less appealing.
one heaping pint fresh tender okra
ice water bath in a medium bowl
2 or 3 t of any good vinaigrette
Briefly steam or boil the okra until the color just changes from bright green to darker green, being sure to start the cooking with either fully steaming vapor or fully boiling salted water. Immediately drain the okra and as fast shock them, by dumping into the ice water bath. Swirl okra in bath until cold, then drain again. Place onto a serving platter or into a pretty bowl. Chill. Drizzle vinaigrette onto the okra about 5 to 20 minutes before serving.