Corn Arepa. Recipe from COLORS, New york restaurant



	Issue: July 2008

By Barbara Penny Angelakis

During the delightful brunch we had at COLORS (see Brunch in the City section) the Colombian Eggs Benedict were resting on a tasty cornmeal cake, called an Arepa. We asked Chef Pierre for the recipe.

CORN AREPA

Ingredients
1 qt white masarepa flour
1 lb unsalted butter, melted in microwave with 5 seeded vanilla beans
1/8 cup sugar
1 tsp salt
1 quart hot water

Method:
Combine ingredients. Mix well and mold into desired shape. Add some butter to a pan and pan sear the arepas. Cover with foil and finish off in the oven for a good 10 minutes at 350 degrees.

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