Guest guest Posted February 4, 2001 Report Share Posted February 4, 2001 The Epicurious review also rated these white corn arepas as " required " . Berley provides two recipes, one from hominy and one from masa harina. Since Epicurious didn't specify which ones, I'm posting both. Ellen * Exported from MasterCook Mac * White Corn Arepas from Hominy Recipe By : The Modern Vegetarian Kitchen, Peter Berley p308 Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole dried hominy fine sea salt 3 tablespoons canola oil 1/2 teaspoon freshly milled white pepper Since 1998, the Collective Heritage Institute has been reviving ancient strains of corn, which are organically grown on Native American reservations. I have had the honor of learning from leading historians of North American white corn, including John Mohawk, processor of Native American studies in Buffalo, New York. These traditional unleavened corn breads from South America can be made either from cooked whole hominy or from tamale flour, also known as masa harina. I much prefer the true corn flavor of organic hominy. In a medium bowl, combine the hominy and 4 cups water. Soak overnight in the refrigerator. Drain and rinse the hominy and transfer it to a pressure cooker. Add 3 cups water and a pinch of salt. Pressure-cook at full pressure (15 pounds) for 1 hour. Drain the hominy, reserving 1/4 cup of the cooking liquid. Preheat the oven to 375F. Lightly oil a baking sheet. In a food processor, combine the hominy, 3/4 teaspoon salt, oil, pepper, and enough of the reserved cooking water to make a smooth dough. The hominy is now in the form of masa. With wet hands, form the masa into 2-inch balls. Place them on the baking sheet about 2 inches apart. With the palm of your hand, gently flatten the balls to form 1/2-inch-thick patties. Bake for 20 minutes. Serve hot or at room temperature. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 90 Calories; 10g Fat (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 2 Fat _____ * Exported from MasterCook Mac * White Corn Arepas from Masa Harina Recipe By : The Modern Vegetarian Kitchen, Peter Berley p309 Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil - or corn oil or unsalted butter 1 teaspoon fine sea salt 2 cups white masa harina In a saucepan over high heat, bring 2 cups plus 2 tablespoons water, oil, and salt to a boil. In a heavy glass or ceramic mixing bowl, add the masa harina. Pour the liquid over them masa harina and stir with a wooden spoon until well combined. Cover the bowl with a plate or plastic wrap and set aside for 15 minutes. Divide the dough into 8 equal pieces. With moist hands, form the pieces into 2-inch balls. Shape the balls into patties about 1/2 inch thick and 3 inches across. Heat a dry, well-seasoned cast-iron skillet or griddle over medium heat until hot.Cook the patties until speckled and lightly browned, about 6 minutes per side. Do not crowd the pan -- you may need to do this in batches. Serve warm. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 60 Calories; 7g Fat (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 1 1/2 Fat _____ Quote Link to comment Share on other sites More sharing options...
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