Four Warm Recipes to Make in the Fall
Few things warm you up like a delicious stew, a soup or any recipe served hot. That is why today we want to show you four dishes to eat with a spoon that are delightful and perfect to enjoy on an autumn day. Which one is your favorite?
This is one of the most traditional recipes (and one of the oldest) since its content is based on typical, affordable foods, to which all social classes in Spain had access to. There are many varieties according to the Spanish community, in order to transform this traditional warm recipe with the inclusion of new foods. Take for example the Andalusian garlic soup, which includes cauliflower. The Aragonese, another one, includes eggs and croutons. To enjoy this traditional recipe, it is best to go to Castile La Mancha where the bread is cooked in the broth, along with the oil, garlic and a little parsley.
This is the least caloric dried fruit, and it is one of the essential foods of autumn and winter. A typical recipe, especially in Galician cuisine, is the caldo de maias or chestnut soup. This is made by cooking the chestnuts in water with garlic, which can turn it into a delicious sauté full of onions, pimentos and vinegar. Nowadays there are many people who put this warm soup in a mixer to get a result that is more creamy than a traditional warm broth.
Olla podrida could be considered the king of stews, because it is from this dish that they have made variations. Thanks to this dish, we can try the Madrid Stew, the Maragato and more. Its origin dates back to the Middle Ages, and they are traditional in Extremadura, Castile and León.
Many think that they know how this warm dish got its name; but the truth is that there are several stories that might explain it. Some say it comes from the word poderida i.e. the pot of the powerful. Another story is that the name comes from ‘powerful’ ingredients, because not everyone could make this dish since the ingredients were only available to the wealthiest people. Finally, others say that it has always been called podrida because, when cooking so slowly, the ingredients are ‘undone’ as if decomposing. It is an ironic name for a dish that is so delicious. It is made with red beans and several meats (sausage, chorizo, marinated meats, cured and smoked meats, among others).
