Basic Recipes

Arepas

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 8 Yield: 8 arepas

Ingredients
• 2 ½ cups lukewarm water
• 1 teaspoon salt
• 2 cups pre-cooked white cornmeal
• ¼ cup vegetable oil, or as needed
  

Step by Step
1. Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
2. Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
3. Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
4. Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.

Gourmet Mushroom Risotto

Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 6

Ingredients
• Broth
• Olive Oil
• Mushrooms
• Shallots
• Carnaroli or Arborio Rice
• Wine
• Butter
• Parmesean Cheese
• Chives

Step by Step
1. The stock is your first base of flavor. Heat it up in a saucepan, as a warm stock will cook into the risotto more quickly and evenly. While that's heating up, sauté onions or shallots in a heavy bottomed pan. After those aromatics have softened, add the rice and "toast" it in the pan. You'll know it's ready when the rice turns translucent at the edges. If the recipe calls for any wine, add it now to continue building the flavor. The slight acidity of a Sauvignon Blanc blends wonderfully in a risotto.
2. you stir risotto as it simmers. That's what helps release the starch from the grains of rice to make that creamy texture you want. Do you have to stir constantly? No. Stir after each half cup of broth you add to make sure the broth is distributed evenly, then stir again every 30 seconds or so until almost all the broth is absorbed. Add another half cup of broth and repeat.
3. Risotto is done when the rice is al dente: firm but not crunchy when you bite into it. It should not be as dry as steamed rice, but should have enough liquid to make it loose. Add just a touch more broth if needed before stirring in the butter and Parmesan cheese.

Challah Bread

Prep Time: 30 mins Cook Time: 40 mins Total Time: 3h and 40 mins Servings: 2

Ingredients
• flour,
• eggs,
• oil,
• yeast, and
• honey

Step by Step
1. Activate the yeast.
2. Make the dough.
3. Turn out and knead the dough.
4. Let the dough rise.
5. Once your dough has risen, divide into three equal pieces and gently roll into 11/2-inch-thick ropes with the palms of your hands (the ropes should be about the same length). Pinch the ropes together at one end and braid fairly tightly. Pinch the opposite ends together. Tuck the ends underneath the loaf.
6. Once your dough has risen, divide into three equal pieces and gently roll into 11/2-inch-thick ropes with the palms of your hands (the ropes should be about the same length). Pinch the ropes together at one end and braid fairly tightly. Pinch the opposite ends together. Tuck the ends underneath the loaf.
7. Add an egg wash and sprinkle with poppy seeds.
8. Bake the challah bread until golden brown.