Tag: appetizer

Nasaump, 2 Ways

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.
Prep Time5 minutes
Cook Time15 minutes
Course: Appetizer, Breakfast, Main Course
Cuisine: Indigenous
Keyword: appetizer, breakfast, Indigenous, main course, USA
Author: Alex Gorgos

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.
    Indigenous, main course, breakfast
  • Reduce the heat to medium. Continue stirring and cook for 10 more minutes until a porridge is formed.
    Indigenous, main course, breakfast
  • Serve in a bowl with more maple syrup.
    Indigenous, main course, breakfast

Nasaump, Second Way

  • Take any remaining nasaump and place in a greased pie plate. Let cool. Place in the refrigerator to solidify.
    Indigenous, main course, breakfast
  • Cut out a few triangular pieces.
    Indigenous, main course, breakfast
  • Melt a couple tbsps of butter in a nonstick pan over medium high heat. Add the nasaump into the pan.
    Indigenous, main course, breakfast
  • Brown for 4-5 minutes a side until the edges are nice and crispy.
    Indigenous, main course, breakfast
Indigenous, main course, breakfast
Drizzle maple syrup over.
Bessara

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.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer, Main Course
Cuisine: Moroccan
Keyword: appetizer, main course, Moroccan, north african, soup, vegan
Author: Alex Gorgos

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.
    Moroccan, appetizer, main course, soup
  • Turn off the heat. Purée with an immersion blender.
    Moroccan, appetizer, main course, soup
Moroccan, appetizer, main course, soup
Serve the bessara with olive oil, harissa, and crushed cumin seeds.
Bollos Pelones

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.
Prep Time30 minutes
Cook Time10 minutes
Course: Appetizer, Main Course
Cuisine: Venezuelan
Keyword: appetizer, Beef, Latin American, main course, Venezuelan
Author: Alex Gorgos

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.
    Venezuelan, appetizer, main course, beef
  • Heat up olive oil in a small pot over medium high heat. Sauté the onions and garlic for 5 minutes.
    Venezuelan, appetizer, main course, beef
  • Addin the tomatoes. Season with salt. Reduce heat to medium and simmer for 10 minutes.
    Venezuelan, appetizer, main course, beef
  • Using an immersion blender, purée the sauce. Set aside.
    Venezuelan, appetizer, main course, beef
  • Mix together all of the dough ingredients.
    Venezuelan, appetizer, main course, beef
  • Form into a dozen balls.
    Venezuelan, appetizer, main course, beef
  • Make a hole in the center of the ball with your thumb. Fill it with 3 tbsp of the filling.
    Venezuelan, appetizer, main course, beef
  • Close up and re-roll the balls.
    Venezuelan, appetizer, main course, beef
  • Bring a pot of salted water to a boil. Drop in the balls.
    Venezuelan, appetizer, main course, beef
  • Boil for 10 minutes. The balls are ready when they float to the surface. Drain the balls. Hehe.
    Venezuelan, appetizer, main course, beef
Venezuelan, appetizer, main course, beef
Top the dumplings with the sauce.
Venezuelan, appetizer, main course, beef
Crumble over a little cotija cheese.