Tag: appetizer
Nasaump, 2 Ways
Nasaump, 2 ways
Nasaump was introduced to the pilgrims over 400 years ago by the Wampanoag indigenous tribes in what is now Plymouth, MA. Flint corn was milled and turned into something similar to grits. The cornmeal was boiled with berries, nuts, seeds, and syrup, becoming similar to a porridge.In addition to this porridge, you can pour any leftovers into a greased baking dish and allow it to cool. Once the mixture solidifies, pieces are cut out and fried in butter until crispy on the sides. Then syrup is drizzled over.
Ingredients
- 1 cup cornmeal
- 2/3 cup mixed berries blueberries, strawberries, raspberries, black berries
- 2 tbsp walnuts crushed
- 2 tbsp pecans crushed
- 2 tbsp pumpkin seeds
- 3 cups water
- 1/4 cup maple syrup
Instructions
Nasaump, First Way
- Add all of the ingredients into a pot. Bring to a boil. Simmer for 5 minutes, consistently stirring.
- Reduce the heat to medium. Continue stirring and cook for 10 more minutes until a porridge is formed.
- Serve in a bowl with more maple syrup.
Nasaump, Second Way
- Take any remaining nasaump and place in a greased pie plate. Let cool. Place in the refrigerator to solidify.
- Cut out a few triangular pieces.
- Melt a couple tbsps of butter in a nonstick pan over medium high heat. Add the nasaump into the pan.
- Brown for 4-5 minutes a side until the edges are nice and crispy.
Bessara
Bessara
Bessara is Moroccan puréed fava beans served 2 ways: as a soup or as a dip. If the puréed fava beans are going to be thin using all of the bean stock, it will then be a soup. If you want the purée to be thick, use only half of the reserved bean stock. Then it will be a dip served with crusty bread. Both deserve to be drizzled with olive oil, a dollop of harissa, and lightly crushed cumin seeds as condiments.
Equipment
- immersion blender
Ingredients
- 28 oz canned fava beans peeled; bean broth saved
- 1/3 cup olive oil
- 8 garlic cloves minced
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp salt
- 2 tbsp lemon juice
Condiments and Garnishes
- olive oil
- harissa
- crushed cumin seeds
Instructions
- Add all of the ingredients to a pot over medium heat. Simmer for 10 minutes.
- Turn off the heat. Purée with an immersion blender.
Bollos Pelones
Bollos Pelones
Bollos pelones are a great example of Venezuelan home cooking. The dumplings consists of corn flour dough balls filled with seasoned ground beef. They’re boiled, then covered with a tomato sauce. They remind me if you crossed a tamale and a matzah ball. These meat dumplings can be eaten for breakfast, lunch, or dinner as an appetizer or as your main course.
Equipment
- immersion blender
Ingredients
Dough
- 1 1/4 cup warm water
- 1 1/4 cup masa harina
- 2 tbsp butter melted
- 1/2 tsp salt
Filling
- 2 tbsp olive oil
- 1 lb ground beef
- 1 tsp oregano
- salt and pepper to taste
Sauce
- 2 tbsp olive oil
- 1/2 medium white onion finely chopped
- 4 garlic cloves minced
- 2 roma tomatoes finely chopped
- 1 pinch sugar
- salt to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Brown the ground beef. Season with oregano, salt and pepper. Set aside.
- Heat up olive oil in a small pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Addin the tomatoes. Season with salt. Reduce heat to medium and simmer for 10 minutes.
- Using an immersion blender, purée the sauce. Set aside.
- Mix together all of the dough ingredients.
- Form into a dozen balls.
- Make a hole in the center of the ball with your thumb. Fill it with 3 tbsp of the filling.
- Close up and re-roll the balls.
- Bring a pot of salted water to a boil. Drop in the balls.
- Boil for 10 minutes. The balls are ready when they float to the surface. Drain the balls. Hehe.