Turkey Arepas, Cooking Light November 2010
Cauliflower filet, Food & Wine November 2010
This arepas recipe specifically says not to use masa harnia or cornmeal for the arepa flour, but we couldn't find either of those. We made arepas once before with just normal corn meal, so we figured it might be ok. But when I mixed the specified amount of water with the specified amount of flour, it was totally soupy. I ended up adding extra corn meal until it was finally a texture that could ever hope to be shaped into a ball. But then, they're supposed to puff up and get a pocket in the middle, but these were pretty solid, so maybe this wasn't the correct thing to do. Instead of making sandwiches, we just piled the turkey-onion-pepper-cheese mix on top. They were pretty good!
The side recipe is an unusual way of eating cauliflower-- instead of florets, you cut it through the center to make "steaks" which are browned and then baked along with a zesty mix of red chile, corn, scallions, and capers. I'm not sure if the intact fillet shape added anything, but this was certainly a more interesting side than some plain steamed cauliflower.
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