I had a great time this week cooking at the farmer’s market. It’s fun for me to showcase the awesome products our vendors bring to the market and to talk food with the market goers. If you didn’t make it to the market, you missed out! Below is my recipe for areaps. An arepa is a griddle bread made from a special type of corn flour. The possibilities are endless of what you can do with the bread after it is made. In this recipe, I made sandwiches by stuffing the arepas with orange tomatoes from Nashville Farm, onions from Rice Family Harvest, Monty cheese from Ohio Farmers Direct, and salsa from Bad Mother Salsa. Give it a try!
- 2 1/2 cups arepa flour*
- 1 teaspoon salt
- 2 3/4 cups hot water
- 2 tablespoons melted butter
- Vegetable oil
- Tomatoes, sliced
- 1 onion, thinly sliced
- Grated Ohio Farm Direct Monty or Cheddar Cheese
- Bad Mother Salsa
- butter for sauteing the onions and arepas
- Mix in hot water and melted butter, cover and let rest for 15 minutes.
- Divide dough into golf ball sized pieces, flatten each ball until they are about 1 inch thick.
- Heat a cast iron skillet over medium–low heat. Add about a tablespoon of butter and saute onions until the start to caramelize, remove from pan. Add two teaspoons of butter to the pan. Once the butter melts add the arepas to the pan and cook them for about 3 minutes on each side. They should form a crust on the outside but still be soft in the middle.
- Slice arepas open and stack with tomato, cheese, onions and Bad Mother Salsa.
- *Masarepa cornmeal, produced by Goya, is available in most grocery stores.