The idea, which I still believe is a good one, is to make a corn cake that is fried until brown, and then baked briefly (10 minutes) until they "sound hollow when tapped on the bottom." Once done, supposedly you can split them like an English muffin and stuff them with filling. This did not work out for me.
I claim full responsibility for the corn cake failure. The recipe calls for Masarepa Blanca. The book breaks down a number of corn products and defines them. Masarepa Blanca is a "pre-cooked corn flour." I could not find this in the supermarket. I expected to be able to, because I live in south Texas. There's a huge Mexican population here, so H-E-B is extraordinarily well stocked with relevant foodstuffs. I already had Maseca (masa harina) at home for making tortillas, so I decided to just use that and forge ahead with the recipe. Lesson learned.
|Hockey puck, anyone?|
Conclusion: Disliked. I respect the concept, and if I were in Venezuela, I would certainly try one. I have no interest in pursuing this recipe further.
For dessert, I made Baked Bananas (pg 56), which is served with vanilla ice cream. This couldn't be easier to make. Just sprinkle brown sugar and dots of butter on bananas, cover with foil, and bake for 30 minutes. Remove the foil and bake another half hour.
|Nasty to look at, delicious to eat.|
Conclusion: Liked it very much.