Ingredients with Measurements:
- 1 cup of blue cornmeal
- 1 cup of water
- 1/4 teaspoon of salt
- 1/2 cup of sliced mushrooms
- 1/2 cup of shredded cheese
- 2 tablespoons of olive oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the blue cornmeal, water, and salt. Whisk until smooth.
2. Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil.
3. Pour 1/4 cup of the blue cornmeal mixture into the skillet. Use a spatula to spread the mixture into a thin, even layer.
4. Cook for 1-2 minutes, or until the edges start to curl up and the bottom is golden brown.
5. Carefully flip the piki over and cook for another 1-2 minutes.
6. Repeat with the remaining blue cornmeal mixture, adding more olive oil to the skillet as needed.
7. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes, or until tender.
8. Sprinkle the shredded cheese over the cooked piki. Top with the sautéed mushrooms.
9. Fold the piki in half and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Skillet: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 190mg
Total carbohydrates: 20g
Dietary fiber: 3g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Blue cornmeal can be substituted with regular cornmeal or masa harina.
- Mushrooms can be substituted with any other vegetables of your choice.
- Cheese can be substituted with vegan cheese or omitted for a dairy-free option.
Variations:
- Add cooked bacon or sausage for a meaty version.
- Top with salsa or guacamole for a Mexican twist.
- Use different types of cheese, such as cheddar or pepper jack, for a different flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the blue cornmeal mixture to prevent sticking.
- Use a non-stick skillet to make flipping the piki easier.
- Serve immediately to prevent the piki from getting soggy.
Storage instructions:
Leftover piki can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the piki in a skillet over medium heat for 1-2 minutes on each side, or until heated through.
Presentation ideas:
Serve the piki on a plate with a side salad or roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side of roasted sweet potatoes or grilled asparagus.
Troubleshooting advice:
If the piki is sticking to the skillet, add more oil to the skillet before adding the blue cornmeal mixture.
Food safety advice:
Make sure to cook the piki to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Piki is a traditional Hopi food made from blue cornmeal. It is typically served with savory or sweet toppings.
Flavor profiles:
The blue cornmeal has a nutty, slightly sweet flavor that pairs well with the earthy mushrooms and creamy cheese.
Serving suggestions:
Serve the piki as an appetizer or main dish for a unique and flavorful meal.
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