Andy to the Rescue.

Last night was a near failure. My eaters were dwindling. Hannah announced she would be eating at the Powder Puff game. I stopped into Hy-VEE to pick up milk and wine (yes, $3.99 bottles of Rex Goliath...the Zinfindel rocks for that price. Hurry, sale ends soon:). I then asked if they wanted Chinese take-out. Unanimous "yeah" from Elie and Katy. I guess I only asked them, knowing that they may not like what I was cooking from Venezuela.

With all kids fed, I wondered what I was doing, making a meal for Andy and I when there was other needed tasks to complete in the household. But then the voice that's been pushing me through this journey said, "you've purchased the corn flour"... so I set out to make my first ever Arepas. Arepas are considered a staple food in Venezuela and Columbia. They are corn cakes made from a special pre-cooked corn flour. I should have paid closer attention to the words, "special pre-cooked". There was no dough that had formed after mixing up my ingredients. Just a bowl full of liquid. I added a little more flour, threw in some corn starch and even tossed in a little corn meal. Still, nothing. I walked away from the bowl and turned to the other tasks in the house.

Meanwhile, Andy came into the kitchen and asked what we were doing with this bowl. He was here to help, most likely out of hunger. I explained my failed attempt. I thought we could perhaps just make pancakes out of them.  I told him these were meant to be thick flat cakes that we would add the egg, tomato and onion mixture to. Like eating an Egg Gyro. Then I walked out of the room again. He was here to save our meal.  He began to fry up the cakes and they really were pancakes, corn-style. After that he cracked a few eggs and fried up some canadian bacon. Added shredded cheese and fried tomatoes and voila... dinner was served, Andy-style.  He must have known that Hannah would be walking in the door at 8:30, hungry. He was right. Funny how life works. I will admit that Venezuela was a challenge during this busy Homecoming week but feel good that we did the minimum, three meals.

It was also nice to have another chef in the kitchen. The irony is, Andy used to be the head chef in our kitchen. It seems so long ago. He is so busy with house projects that I slowly became head chef and this year, especially with the mad game we're playing. I'm not complaining. I've learned so much and still have 14 weeks left to learn even more. I just hope I don't have to take a test at the end of this culinary study...

Basic Arepas
Ingredients:
2 1/2 cups masarepa cornmeal
1 teaspoon salt
2 3/4 cups hot water
2 tablespoons melted butter
Vegetable oil


Directions:

1. Stir salt into arepa flour. 
2. Pour hot water over flour and mix well with a wooden spoon. Stir in the melted butter. Cover dough with plastic wrap and let rest 15 minutes. 
3. If preparing the thicker, Venezuelan style arepas, separate dough into 12 pieces. Shape each piece into a smooth ball.
4. Place each ball in between 2 sheets of plastic wrap or two ziplock bags and flatten gently with the bottom of a pot. Arepas should be about 3 inches in diameter and almost an inch thick. Use your fingers to smooth out any cracks along the edges. Place shaped arepas on cookie sheet, covered with plastic wrap.
5. If making the thinner, Colombian-style arepas, divide the dough into 20 pieces, and form into balls. Place balls between 2 pieces of plastic and flatten with a heavy pot or skillet until they are about 3 1/2 inches in diameter and 1/4 inch thick, using your fingers to smooth out any cracks along the edges. Place arepas on a cookie sheet, covered with plastic wrap.
6. Heat a cast iron skillet on medium heat. Place 1/2 tablespoon butter or oil in the skillet. Place several arepas in the pan, leaving room so that you can turn them.
7. Cook arepas about 5 minutes on each side. The surface should dry and form a crust. They will brown slightly, but do not let them brown too much. They should look like an english muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.
8. The thinner arepas are done when they have formed a nice crust, but are still soft on the inside. Serve them hot. 
9. The thicker, Venezuelan-style arepas finish cooking in the oven. Place them on a cookie sheet and heat for 15 minutes at 350 degrees. Serve hot.