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Seasons’ Eatings: Sopa de ajo

2012 November 1

We would like to take a moment, on behalf of all of us here at RecipeRelay, to wish everyone who found themselves in the path of Hurricane Sandy this week a swift and safe recovery.  Recipes will be coming at you on schedule every Thursday for the rest of the year, hopefully they will help to warm your hearts and bellies.

By Lauren Wilson

Chayote

Brooklyn, NY – For my last turn with the relay baton at the beginning of September, I had a taco fiesta to say goodbye to summer.  Since then, the relay has taken quite a worldly trip: from whole wheat peach muffins with a kiss of pineapple tropical goodness from Karleen, to Malaysian spicy crab curry from Amri, to a New Hampshire backcountry inspired stew from Stephanie, to a Greek influenced meatball and squash rice pilaf from Allison, and butternut squash risotto from Valeria.

And now, with Jessie’s Fall Harvest Chilaquilles I was happy to see we have come full circle. At first I was tempted to jump off into another totally different direction but with chilly temperatures finally making an appearance and the remnants of a cold still being pesky, it seemed there was only one thing to do: a hearty and satisfying Mexican soup!

I wanted three things from my soup: simplicity, ease of preparation and (most importantly) comfort.  Which is why I decided to make a big old batch of Sopa de ajo, or garlic soup.

CLICK HERE for the full post and recipe.

 

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Seasons’ Eatings: Fall Harvest Chilaquiles

2012 October 25

by Jessie Chien Bryson

Ingredients for chilaquiles

Washington, D.C. - Valeria always provides such great recipes with equally stunning photos, as she did last week with her Butternut Cider Risotto. I adore her new twists on authentic Italian recipes, her use of bright and fresh ingredients, all wrapped up in the homey recipes she’s prone to create. With her apple cider risotto, I knew I wanted to play off her starch-base as well as her incorporation of oniony, garlicky, squashy fall flavors. And so, after receiving her recipe, I spent my weekend mulling over the perfect recipe that I could put my own spin on.

The following week, with Valeria’s inspiration fresh in my mind, I received an email from my friend Josefine, inviting me to help as her sous-chef at her underground supper club.

Let’s just call it happenstance that her supper club, which she holds sporadically every 4-6 weeks, coincided with my turn at the Relay. Josefine often employs ‘sous-chefs’; friends-turned-helpers in the kitchen that walk away with free food and some quality time in the kitchen. It was my turn at bat as sous-chef, and Josefine emailed me her plans for the upcoming weekend. As soon as I saw the menu, I found it fit perfectly with the inspiration I was given by Valeria. Josefine was going to make chilaquiles, a very tradtional Mexican breakfast dish, comprised of fried corn tortillas, shredded chicken, and red or green salsa, covered with cheese and baked. Just the type of dish and recipe I was seeking.

CLICK HERE for the full post and recipe.

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Seasons’ Eating: Butternut Cider Risotto with Lancashire Cheese

2012 October 18

by Valeria Necchio

Ingredients for Butternut Cider RisottoLondon, UK – Back from ten days of sunbathing and summer food eating in the Spanish Basque Countries, London welcomed me with chilly days and a good dose of rain. Confused by the leaves crowding on the sidewalks, the brisk wind and the little daylight, I wandered if I missed something –where did summer go? I am not the biggest fan of fall, I have to say. I happen to be born in October and as far as I remember, I always hated it: no pool parties, no open-air games, no water-balloon wars, no strawberry cake. Colorful leaves excite me for five minutes, I start missing tomatoes a week after they go out of season, and no broccoli would ever make up for their loss.

Yet, I don’t dislike every part of fall, as I deeply love fall food, especially squash and pumpkin. Maybe because it is such a key-element of my Venetian food heritage, maybe because of the sweet, comforting flavors and its versatility in both sweet and savory dishes, or maybe because there are so many types, and all look so beautiful…  Winter squash can uplift my spirit on gloomy days. The way I have always eaten squash since I was a kid was with rice in a sort of soup called risisuca or risi sucawhich in my dialect simply means rice and squash. Let’s say that it was a soupier version of a very runny risotto, where the starting element was a very watery squash puree, to which rice and other optional ingredients such as pork sausage or herbs where added. A truly fall-ish comfort food, nourishing and warming. Rice and squash-based, I thought it was a good starting point for a recipe relaying off Allison’s Lamb and Feta Meatballs with Pattypan Squash Pilaf. However, having already published a squash soup on these pages, I thought to go for the drier version of risisuca, i.e. risotto.

CLICK HERE for the full post and recipe.

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Seasons’ Eatings: Lamb and Feta Meatballs with Pattypan Squash Pilaf

2012 October 11

By Allison Goodings

London, UKThe sandals are packed, the sundresses are gone and our big warm quilt has been put on the bed – no matter how much I try to deny it, autumn is officially here.  Rather than dwell on the chilly temperatures and those pesky falling leaves, I am immersing myself in the glorious autumn harvest that has arrived at our greengrocer.  We’ve been indulging over the last few weeks in delicious English sweetcorn, leeks and runner beans, but last week it was the beautiful local pattypan squashes that caught my eye.  Similar to zucchini in taste and texture, but with scalloped edges and shaped amusingly like a flying saucer, they come in green, yellow and white and are sometimes called granny squash, scallop squash or custard marrow.  Thick slices, tossed in olive oil, salt and pepper, are delicious cooked quickly on a grill at the end of summer.  But these rainy, cooler London days have me thinking that the pattypan squashes should be used in a recipe that is more warm and comforting.

I decided to relay from Stephanie’s Late Summer Vegetable Stew with Jalapeno Cheddar Dumplings by continuing with the one-pot meal theme.  One-pot dinners are very popular in our house, mostly because we have a tiny kitchen, and also because there is nothing I like less than doing a lot of dishes!  My favourite piece of kitchen equipment is a non-stick ovenproof sauté pan with a lid and I’m pretty sure I use it almost everyday.  It’s great for browning meat, for making risotto, and stewing casseroles and curries, and it’s perfect for this one-pot meal of lamb and feta meatballs with pattypan pilaf.

CLICK HERE for the full article and recipe.

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Seasons’ Eatings: Late Summer Vegetable Stew with Jalapeño Cheddar Dumplings

2012 October 4

By Stephanie Tickner

Slow cooking over the campfire

Washington, NH – Early fall in New Hampshire….cool, foggy mornings, colors emerging from the trees, apples, potatoes, cravings for comforting food….and for our family, a canoe camping weekend to nearby Pillsbury State Park in Washington, NH. It can be hard to get a remote canoe camping site at Pillsbury. The sites fill up fast. We were grateful to be able to reserve a site back in the spring for the autumnal equinox weekend. The timing was so perfect because we all needed an escape after a few weeks with the kids back at school. Plus, the bugs were mostly gone.

Adding to the fun was my realization that my fall turn on RecipeRelay would coincide with our backcountry camping weekend. After hearing from Amri that she would be creating a slow cooked, one pot Malaysian curry called Gulai Ketam dan Nenas (Crabs and Pineapple in Spicy Gravy) that included shallots, onions and garlic sautéed in oil, with green chilies for the final garnish, I decided to relay from those ideas and cook a late summer, early fall vegetable stew with jalapeño cheddar dumplings.

CLICK HERE for the full post and recipe.

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