Georgia Magazine - August 2019 - 31

In 2008, Les Dames d'Escoffier published a book,
"Cooking with Les Dames d'Escoffier: At Home with
the Women Who Shape the Way We Eat and Drink"
(Sasquatch Books). Georgia contributors to the
project included Shirley Corriher, Virginia Willis,
Edna Lewis (1916-2006) and Gloria Smiley, who
shared this recipe.

PHOTOGRAPHY BY TRACEY MAURER / FOOD STYLING BY JULIE HETTIGER / TMAURERPHOTO.COM

GLORIA SMILEY'S FRESH OKRA CAKES
1/2 pound fresh okra, tips and stems removed, cut into
1/4-inch slices (about 2 cups)
1 cup minced onion
1 clove garlic, minced
1 jalapeño or serrano chili pepper, seeded, minced
1/4 cup cooked medium-grain rice, seasoned with
1 teaspoon salt or 1 teaspoon salt plus 1/4 teaspoon
cumin and 1/4 cup chopped cilantro leaves
3 tablespoons all-purpose flour
2 large eggs, lightly beaten
1/2 teaspoon Tabasco
6 tablespoons vegetable oil

Gloria Smiley's Fresh Okra Cakes can be
made as appetizers or a side dish. Select
small pods of fresh okra with no dark or
shriveled spots for this recipe.

Each chapter of Les Dames d'Escoffier International
is community-focused and provides support,
scholarships and guidance to women eager to
acquire or hone their skills in the culinary fields.

Tiffanie Barriere has won numerous awards for her inventive cocktails. Make this refreshing libation with or without
alcohol. "Pour over a short [cocktail] glass with fresh ice and be
proud of yourself," Barriere says.

SEVERELY SUNNY!
Cucumber simple syrup
Water
Sugar
1/2 cucumber

Make cucumber simple syrup by combining two parts
water to one part sugar in a small pot. Slice half a cucumber,
unpeeled, and add it to the water/sugar mixture. Bring to a

Combine the okra, onion, garlic, jalapeño
(or serrano chili pepper), seasoned rice, flour, eggs
and Tabasco in a large bowl.
Just before serving, preheat oven to 200 degrees.
Heat a 12-inch nonstick skillet over medium-high
heat. Add the oil, and when it shimmers and sizzles
when a bit of batter hits it, drop spoonfuls of the
okra-rice mixture into the pan. Note: Do not crowd the
pan. You can make the cakes any size, from 1 tablespoon to 1/2 cup, depending on how you plan to serve
them. Sauté for 2 minutes or until the cake is nicely
browned. Turn and cook the other side for 2 minutes.
Remove the cakes as they are done to absorbent
paper towels and keep them warm in the preheated
oven until all are cooked. The cakes are best served
piping hot. Consume them within 30 minutes of frying. Yields 25 appetizer cakes or 10 side-dish cakes.
Reprinted with permission of Gloria Smiley.

simmer over low heat, stirring until sugar dissolves and syrup is
slightly thickened. Strain syrup and discard cucumber. Let cool
and store syrup in fridge.
Drink
1 ounce cucumber simple syrup
1/2 grapefruit, squeezed
1 whole lemon, squeezed
2 ounces gin or vodka, optional
Shaved ice

In a cocktail shaker, combine 1 ounce prepared cucumber
syrup with the juice of 1/2 grapefruit and juice of 1 whole lemon.
Add gin or vodka, if desired. Shake cold with ice. Pour over fresh
shaved ice to serve. Makes 1 drink.
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Georgia Magazine - August 2019

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