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Seasons’ Eatings: Rutabaga and Sweet Potato Soup

2012 December 20

By Sarah A. Maine

Rutabaga and Sweet PotatosSunnyside, NY – Wow. An entire year has gone whizzing by again, and I’m so thankful you all were here to share it with me. It’s been a rough week, so I thought it would be good to add another comforting and hearty soup to round out our Seasons Eatings 2012 line up.

After eggs, in all their glorious and various forms, soup is probably my favorite food. I especially love chunky soups, satisfying enough to be a one pot meal. We’ve had a great run of soups lately – Red French Onion, Turkey Pho, and a little while back Sopa de Ajo. We also received a great Clam Chowder video from a friend and fan of RecipeRelay. We posted it on our facebook page but I thought I would share it again here. The more soup the merrier!

At the end of November I received the last box of my CSA for the year. It was filled with enough root vegetables to feed a small army for several weeks. It was intimidating but I was actually relieved since I knew that my schedule was going to be pretty punishing through the end of the year. The less I have to worry about shopping the better!

I picked up some odds and ends of bacon and ham at the Heritage Meat Shop in the Essex street market. I ended up using the end of an Edwards Surry-ano ham for this recipe – a delicious cured ham from Edwards in Virginia. The onion and garlic came from the Rogowski Farm stand at the Sunnyside Greenmarket (only one market left this year!).

This is a soup to keep you warm and to fortify you for the onslaught of holiday party finger food. It will also help you figure out what to do with those rutabagas you might have hanging around.

Happy Holidays to all of you from the gang at RecipeRelay and best best best wishes for 2013!

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Seasons’ Eatings: Red French Onion Soup

2012 December 5

By Karleen Armstrong

Grated gruyere cheese

Denver, CO – Winter is upon us and if there is one prominent theme that has been relaying from recipe to recipe for the past several weeks, it’s comfort.  Risotto, soup, polenta, grits- all simple, humble dishes that warm you from the inside out and which one begins to crave this time of year.  My recipe this week is no exception.  After seeing Brianna’s recipe for Turkey Pho I knew I wanted to continue the use of star anise (pho is a bowl full of comfort I’ve tucked into at least three times this month already).  This very unique, licorice flavored spice can make a big impact on a recipe depending on what it is paired with.  A while ago I came across a recipe for French Onion Soup in which star anise provides a delicious sweet and peppery compliment to the sweetness in the onions.  Not only was this a fun way to experiment with anise, but this is a favorite soup of mine that I’ve been dying to try making at home.  These chilly weeks between Thanksgiving and big holiday meals just seem to call for it.

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Seasons’ Eatings: Turkey Pho

2012 November 30

By Brianna Bain

San Diego, CA – It started with my recent obsession with pho and ended with  an abundance of Turkey leftovers. Kara’s Cheddar Grits with Turkey and Collard Green Hash came as a pre-Thanksgiving warm up, a sort of greasing of the pipe line for the impending  flow of home cooked, soul filling, taste bud pleasing, super comfort food. Thanksgiving is among my  favorites for holiday gatherings but without fail I leave the table feeling like an over stuffed pillow for a few days.  Not to mention the continued feasting on left overs of turkey sandwiches smothered with mash potatoes and gravy and the unavoidable everliving bits of extra pie and cookies that find there way into your hands. So, to counteract my stuffed feeling belly I have decided to make a soup that still utilizes the goodness of Turkey leftovers while leaving you feeling light and satisfied. Ahhh…

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Seasons’ Eatings: Cheddar Grits with Turkey and Collard Green Hash

2012 November 15

by Kara Rota

New York, NY–Learning about Kiveve in Marc’s Relay post made me think immediately of grits, an extraordinarily comforting and easy-to-make breakfast for cold weather. I like my grits with sharp yellow New York cheddar, and can easily eat that alone for breakfast, but for this post I paired the grits with hash made of Applegate smoked turkey, Yukon Gold creamer potatoes (distributed by Uncle Vinny’s in the Bronx), local red onion, collard greens (also relayed from Marc’s recipe) and cilantro from Fairway. This would be an ideal breakfast for the day after Thanksgiving – just cook turkey leftovers with cold roasted or mashed potatoes and whatever greens you have on hand. Collards are hardier and tougher than spinach and kale, but boiling them first softens them so that they are tender by the sauteing stage. The sweetness of the red onion offsets the salty smoked turkey, and a sprinkle of fresh cilantro before serving brings the flavors together.

I appreciate meals like this that use meat as just another ingredient or even as a condiment rather than the center point, which is something I aim for in my cooking as often as I can. While I felt a pang of guilt for buying Applegate smoked turkey from Whole Foods rather than buying a turkey breast to roast at the farmers’ market, the time crunch won out. Applegate is an interesting company: huge and pervasive but determined to maintain a standard of ethical meat production we usually associate with local, small family farms. Applegate is also participating, as I am, in the upcoming New York Hack // Meat event, “bringing together technologists, entrepreneurs, creatives, policy experts, non-profit leaders and industry executives to develop technologies and tools that help democratize meat.” For me, a key solution in the future of meat is in moving it away from the center of the plate, where it takes up most of the space in our meal planning.

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Seasons’ Eatings: Kiveve (Pumpkin Polenta)

2012 November 8

by Marc Duquette

Pumpkin Shed

Pelham, NH – Over the last two weeks RecipeRelay has featured Mexican inspired dishes.  First there was Jessie’s Fall Harvest Chilaquiles then Lauren’s rich and flavorful Sopa de ajo (garlic soup).  This week, we are going to travel a bit further south to the South American country of Paraguay.  This is where my brother-in-law comes from and where his family still lives today (Nestor, say hello to everyone).  As an adventurous cook, I periodically attempt to re-create the dishes he remembers from home.  Over the years we’ve mastered one dish–creamy Kiveve (pronounced “key-vay-vay”), a sort of “pumpkin polenta” that is popular and traditional in Paraguay.  For this dish I will relay the queso fresco from Lauren’s recipe and I will continue the fall squash theme by using a sugar pumpkin.  In this post, I will show you how to enjoy Kiveve in three ways: as a vegetarian entrée, as a side dish, and as a dessert.

As a general rule, we don’t hear much about the country of Paraguay.  Although the country is making great strides in recent years, Paraguay remains the poorest and most underdeveloped country in South America; a landlocked country bordered by Brazil, Argentina, and Bolivia.  Nestor’s family lives in Asunción, the capital and largest city in Paraguay.  Growing up, Nestor’s mother would make Kiveve three to four times per month serving it exclusively as a mid-afternoon (post lunch) dessert.  Other published recipes of the region call for Kiveve to be served as a side dish to accompany grilled meats–a huge part of the Paraguayan diet.  If you’ve ever eaten at a Brazilian Churrascaria, then you have a fair sense of the food culture of Paraguay.

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