Active Gourmet Holidays
Active Gourmet Holidays

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August News from Active Gourmet Holidays
THERE'S STILL TIME TO PLAN A SUMMER HOLIDAY! August 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

Summer is still here and in this month's issue we have featured a recipe from one of our chefs in Dordogne, France as well as offering savings in Spain, Portugal, France and Mexico! There is still time to plan that culinary getaway. Can't find anyone to go with? We can make sure to recommend a tour where you can join a group!  
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
Slow Food LogoCulinary Delights of Andalusia
(Options: Options: Custom Tours and Four Night Program, Six Night Gourmet Program)
Lake Iznájar, Andalusia, Spain - 4 or 6 nights
Available year round
 
Iznájar is a small hilltop Moorish village overlooking a romantic turquoise-coloured lake which lies in Parque Natural de las Sierras Subbéticas in the southern part of Córdoba province.

Save 10% or 15% per person
Save 10% off "Culinary Delights of Andalusia" for travel the weeks of August 23-30 and September 13-20 OR 15% off  (for groups of 4 or more). For details on this tour see the description above.   
Offer Expires: August 15, 2009
Slow Food LogoCooking with Port Wine
Lousada, Portugal - 6 nights

Available year round
 
Portugal is an amazing country with so much to offer: wonderful wines, including the famous Ports, a vast selection of cheeses, the very best in cuisine, ancient villages with cobblestone streets and best of all, the people. Portugal was by far one of my best European experiences. .
 
Read more...
Save 10% or 15%
Save 10% or 15% off "Cooking with Port Wine" in Lousada, Portugal. For details on this tour see the description above.   
(10% for groups of 4; 15% for groups of 6)
 
Offer Expires: September 30, 2009
July 2009 Newsletter Chef Ana MexicoMexican Cooking with Chef Ana
Cuernavaca, Mexico  - 4 or 7 nights
Available year round
 
Chef Ana Garcia is your host and chief instructor throughout the week. Chef Garcia,  a native of Cuernavaca, learned the art of Mexican cuisine from traditional family methods passed down from generation to generation. With her traditional experience Chef Ana likes to expand upon that base by using traditional Mexican ingredients in new and interesting gourmet combinations. She is currently the head chef and owner of "La Mesa de Ana", a restaurant located on the grounds of La Villa Bonita which showcases Chef Garcia's incredible cuisine. Chef Ana is also starred in her first national television series in 2008.
Save $1000 per couple
Save $1000 per couple on "Mexican Cooking with Chef Ana" in Cuernavaca, Mexico for the week of August 16-23, 2009. For details on this tour see the description above. (available for 7 night double occupany only - not valid with other offers)  
Offer Expires: August 10, 2009
In This Issue
"Culinary Delights of Andalusia"
"Cooking with Port Wine"
"Mexico Cooking with Chef Ana"
Client Testimonial
"Cooking in the Dordogne"
Client Testimonial

 
Slow Food Logo 

"COOKING WITH PORT WINE "

 "Hi Jo-Ann, 
We had a great time. Portugal has got to be the most underrated country in Europe. So many surprises: not just great scenery and very friendly people, but wonderful breads, cheeses, food and wine. Although Portugal is known for desserts, we found the rest of the food to be outstanding..." 
Regards, Andrew and Elena, A.,Carmel, California

 
.



 
IN THE NEWS
 
Active Gourmet Holidays was recently featured in the spring issue of "Traveler Overseas" magazine. The article highlighted our "Cooking in Umbria" tour as well as our Moroccan tour with popular New Zealand chef/personality Peta Mathias.
July Newsletter DordogneCooking in the Dordogne 
Dordogne, France - 7 nights
Available April to October - Monday to Monday
 
 Join us in Southwest France for a week of total immersion in the French lifestyle. Pick-up a straw basket and each morning we will visit a different traditional market and learn how to select the best produce. In France gastronomy and life rhyme with markets which are a a vital event held on the main square of the town. 


Read more...
Save 20% per person
Save 20% off "Cooking in the Dordogne" in Dordogne, France for the weeks September 28-October 5 and October 5-12. For details on this tour see the description above. (for groups of 4 or more)  
 
Offer Expires: October 1, 2009

Recipe of the Month

 
 
MINESTRONE OF SUMMER FRUIT IN LEMON-VERBENA SYRUP
("Cooking in the Dordogne" Program)
 

Ingredients:
 
2 cups water
1 cup sugar
Small handful of verbena sprigs and some verbena leaves 
Your choice of summer fruits
 
August 2009 Newsletter - Sylvie Pragout
 
 
Directions:
 
Start by making the syrup a few hours in advance :
 
 
Combine 2 cups of water with 1 cup of sugar into a saucepan. Bring slowly to a boil, stirring to dissolve the sugar. Simmer 1 minute, remove from heat and toss in a small handfull of verbena sprigs.(at least a dozen). Let it steep and when cooled down place in the fridge to chill.
 

 
Choose a selection of summer fruit to have a colourful array in the glass. In this recipe we used white peaches, yellow nectarines, cherries, apricots and raspberries. Stone the fruit and cut into fairly small pieces.
 

Place the fruit into a pretty glass so that they are evenly distributed. Pour over the cooled syrup (you have discarded the verbena used for the maceration). Add 2 or 3 fresh verbena leaves into each glass.
 

You can prepare the fruit a couple of hours in advance (2 or 3 hours max otherwise they will start bruising.)
 
Serve with some almond petit-fours and enjoy.
 
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

September News from Active Gourmet Holidays
SEPTEMBER IS THE PERFECT TIME TO VISIT EUROPE! September 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter we are featuring a recipe from Sorrento, Italy. Why not plan an autumn getaway to Italy for wine or olive harvest? You can choose from a day cooking class in Sorrento, to a short break in Tuscany in an Italian home, or a week long holiday in a gorgeous villa in Puglia where two sisters will teach you to cook and take you on "foodie" excursions. How about staying at a Spanish finca (farmhouse) and taking cooking lessons in an authentic Spanish kitchen or going on a tapas tour in Sevilla? Whatever you prefer, we can make the best recommendations.
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
NEW!  Villa Cooking in Sorrento
Umbria, Italy  - 3 or 7 nights
Available year round
 
September Villa Cooking in Sorrento ThumbnailChoose from a day cooking class or a 3 or 7 night culinary program in spectacular Sorrento, Italy. Your hands-on cooking lessons from Chef Zia Angela will take place in an amazing, private and manicured garden. You will be surrounded by an impressive array of old palms, English meadow, colorful flowers and fountains with lemon and orange trees, a swimming-pool, typical "Pergolato" and ceramic decorations. The property guarantees you complete privacy during your cooking class.  


Slow Food LogoCooking with Port Wine
Lousada, Portugal - 6 nights

Available year round
 
Portugal is an amazing country with so much to offer: wonderful wines, including the famous Ports, a vast selection of cheeses, the very best in cuisine, ancient villages with cobblestone streets and best of all, the people. Portugal was by far one of my best European experiences. .
 
Read more...
July 2009 Newsletter Chef Ana MexicoMexican Cooking with Chef Ana
Cuernavaca, Mexico  - 4 or 7 nights
Available year round
 
Chef Ana Garcia is your host and chief instructor throughout the week. Chef Garcia,  a native of Cuernavaca, learned the art of Mexican cuisine from traditional family methods passed down from generation to generation. With her traditional experience Chef Ana likes to expand upon that base by using traditional Mexican ingredients in new and interesting gourmet combinations. She is currently the head chef and owner of "La Mesa de Ana", a restaurant located on the grounds of La Villa Bonita which showcases Chef Garcia's incredible cuisine. Chef Ana is also starred in her first national television series in 2008.
In This Issue
"Villa Cooking in Umbria"
"Cooking with Port Wine"
"Mexico Cooking with Chef Ana"
Client Testimonial
"Cooking in the Dordogne"
Slow Food Logo
 
Client Testimonial

  "REFUGIO DA VILA COOKING SCHOOL "
 "Dear Jo-Ann - We had a truly magical time with Sofia in Portugal. What a wonderful place with such interesting people! She took such very good care of us.Thanks again for a great trip and we will be in touch." 
Regards, Jessie G. and Viren S.   
July Newsletter DordogneCooking in the Dordogne 
Dordogne, France - 7 nights
Available April to October - Monday to Monday
 
 Join us in Southwest France for a week of total immersion in the French lifestyle. Pick-up a straw basket and each morning we will visit a different traditional market and learn how to select the best produce. In France gastronomy and life rhyme with markets which are a a vital event held on the main square of the town. 


Read more...
Save 20% per person
Save 20% off "Cooking in the Dordogne" in Dordogne, France for the weeks September 28-October 5 and October 5-12. For details on this tour see the description above. (for groups of 4 or more)  
 
Offer Expires: October 1, 2009

Recipe of the Month

 

SCALOPPINA AL LIMONE CON PATATE ALLA NAPLETANA
 
(VEAL LEMON SCALLPINI WITH NEAPOLITAN STYLE POTATOES)

("Villa Cooking in Sorrento" Program)
 
 
 Slow Food Logo

Ingredients:
 
600 gr - 1lb.1/2oz  Veal meat (slices)
White flour
 (extra virgin) Olive oil
Lemon
500 gr - 1lb.1/4oz potatoes
10 cherry tomatoes
2 onions
Oregano
 
Directions:
 
Flour each slice of veal and put aside.
Peel and wash potatoes and then slice them thinly.
In a baking tray put some oil, the potatoes, some cherry tomatoes cut into pieces, oil, onions cut into pieces and oregano on the top. Bake for about 30 minutes.
While potatoes are baking, fry veal in boiling oil. Turn the slices and let them cook until done. Squeeze some lemon juice on the meat to get lemon flavour. 
 
Affiliations
 
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IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

October News from Active Gourmet Holidays
IT'S OLIVE HARVEST SEASON! October 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter we are featuring a recipe from Umbria, Italy. Autumn is a beautiful time in Europe. Why not consider a fall trip to Italy during OLIVE HARVEST SEASON where you can join the locals in picking olives? (See details below). Whatever kind of culinary or active holiday you prefer, whether it be alone or with a group, we can make the best recommendations.
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
NEW!  Umbrian Cooking with Tiziana and Zoila
Umbria, Italy  - Day Cooking Class
Available year round
 
October 2009 Newsletter Photo Whether you are an experienced cook or just passionate about good Italian food, learn to cook authentic Italian dishes in a fun and friendly atmosphere with Chefs Tiziana and Zoila. They offer hands-on cooking courses in English that range from one-day classes to longer courses. Chef Zoila is bilingual having lived and worked in the United States for many years. A love for good food and cooking, and the desire to encourage people to visit and appreciate the beauties of Umbria is what led to the creation of Zoila's and Tiziana's cooking lessons. They both come from a long tradition of hospitality in the travel industry as well as in the restaurant field.
 
 
 
 
 
 
 
 
Cooking with Cristina
 
October 2009 Newsletter PhotoLearn to cook with an Italian family who will show you the secrets of Umbrian cuisine. Cristina, your hostess, has been conducting cooking courses since 1999 at a nearby villa but has restored her eighteenth century country house and is now inviting guests to her home for day cooking classes or residential cooking programs. 
 

 
(Option: Day Cooking Class)
Umbria, Italy - 3 nights
Available year round
Cooking and Olive Harvest in Chianti
Tuscany, Italy  - 3 nights
Available November 2-5, 2009
*Limited Availability 

 
Have you always wanted to experience Tuscany's olive harvest just like local people do - picking the olives in olive groves in the hills and taking a bottle of your own "Olio Nuovo" (new olive oil) home? We will make this dream a 
reality for you this November in a tiny hamlet in the Chianti hills. 
 
PLEASE EMAIL FOR MORE DETAILS!!
The Umbrian Kitchen
(Options: Day Cooking Classes, Christmas Cooking and Olive Harvest Programs)
Umbria, Italy  - 1 day, 4 or 7 nights
Available year round
 
October 2009 Newsletter PhotoSpend time at a beautiful country home in the heart of Umbria (Perugia). The farm dates back to the 17th century and is surrounded by rolling hills, 10 hectares of olive groves, vineyards, fruit trees and Etruscan and medieval history. Six independent apartments have been restored around the ancient stone house and all are beautifully decorated.
In This Issue
"Umbrian Cooking with Tiziana and Zoila"
"Cooking with Cristina"
"Cooking and Olive Harvest in Chianti"
"The Umbrian Kitchen"
Client Testimonial
  Client Testimonial

  "UMBRIAN COOKING CLASSES "
 
October 2009 Newsletter Testimonial Photo 
 
 "We attended two different cooking classes in Umbria. Thanks to Active Gourmet, the instructors had coordinated their menus so that we learned completely different dishes in each course. The food was fantastic; the instructors informative, patient and great fun; and, recipes will pay dividends for many years. My family and friends insist the Tiramisu I learned to make is the best they\'ve ever tasted! " 

Regards, Jackie L., Austin, Texas   

Recipe of the Month

 

LASAGNA WITH MUSHROOMS AND SAUSAGES
 

("Umbrian Cooking with Tiziana and Zoila" Program) 

Ingredients (Serves 4):
 
 
October Newsletter - Umbria Recipe
 
6 mild sausages
600 gr mixed mushrooms
Besciamella sauce
100 gr grated parmesan cheese
250 gr fresh lasagna pasta
Olive oil  
 
Directions:
  
Clean and cut the mushrooms in small pieces and put them in a frying pan with a little olive oil. Cook at medium to low heat with a dash of salt. Take the sausages out of their casings and add to the mushrooms, breaking them with a wooden spoon. Once the mushrooms and the sausages are cooked, add the besciamella sauce. Now place a first spoonful of this sauce on a lasagna pan. Put on top a layer of fresh pasta and cover with abundant sauce and sprinkle with a spoonful of grated parmesan cheese. Now continue the same procedure to add layers. Bake in a pre-heated over at 375° F for approx. 20 minutes. 
Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

November News from Active Gourmet Holidays
TIME TO PLAN THAT DREAM CULINARY HOLIDAY! November 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter we are featuring a recipe from the lovely, funny and talented New Zealand chef, author and TV personality and broadcaster, Peta Mathias. Peta offers culinary escapes to France, Morocco and Rajashthan in India.
 
Whatever kind of culinary or active holiday you prefer, whether it be alone or with a group, we can make the best recommendations.
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
November Newsletter Peta MathiasCulinary Escapes in the South of France
(Options: Inquire about our Moroccan Progam in Marrakesh and our Indian program in Rajasthan)
Uzès, France - 7 nights
Available June
 
Join Peta Mathias for a memorable week-long journey into the culinary world of the Languedoc. Peta Mathias is a respected and prolific New Zealand chef, author and broadcaster, who now builds on the culinary travel experience with her authentic culinary and cultural tours in the South of France.   
 
 
 
 
 
 
Peta - November NewsletterCulinary Adventures in Marrakesh
Marrakesh, Morocco - 7 nights
Available June
 

Join Peta Mathias for a memorable week-long journey into the culinary world of Marrakesh. Peta Mathias is a respected and prolific New Zealand chef, author and broadcaster, who now on the culinary travel experience with her culinary adventures in the South of France and Rajasthan. 
 
November 2009 newsletter - FranceThe Cycling and Gastronomy in Burgundy
(Option: Guided Version)
Burgundy, France - 6 nights
Available year round
 
This self-guided cycling tour is the perfect combination of Burgundy's most important treasured assets: wine and cuisine - or more artfully referred to as gastronomy! Starting in Dijon, a beautiful city with sites, history, and the gateway to the wine country, you will make your way across the most famous vineyards. 
 
Read more...
November Newsletter 2009 - Active FoodieNEW! The Active Foodie in Provence
(Options: Customized Tours, Day Excursions, Day Cooking Classes)
Provence, France - 6 nights
Available April and September
 
This program combines wandering about the glorious and varied countryside of Provence, and cooking together with friends (new and old!). You will learn authentic Provençal cuisine, naturally rich in vegetables, olive oil, and with minimal fats, but after a week of feasting, coupled with hiking, you will not worry about facing the scales when you get home. 
 
Read more...
In This Issue
"Culinary Escapes in the South of France"
"Culinary Adventures in Marrakesh"
"Cycling and Gastronomy in Burgundy"
"The Active Foodie in Provence"
Client Testimonial
  Client Testimonial

  "PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON "
 
November Newsletter Testimonial Photo 
 
 
 
"Fabulous!  A++. Patrick is a terrific instructor chef and Babeth completes all tasks with her finesse. Bravo!!! " 


Regards, Marsha P. and Melanie B., Texas   

Recipe of the Month

 

ROASTED LEG OF LAMB WITH PRESERVED LEMONS
 

("Peta Mathias' Culinary Escapes" - France, Morocco and India
 
 
 
Ingredients: 

 a leg of lamb
4 cloves of garlic
fresh rosemary or thyme
extra virgin olive oil
2 preserved lemons, washed and sliced
baking paper and string
 
November Newsletter - Peta 
 
Directions: 
 
1. Preheat the oven to 150˚C. Insert cloves of garlic into meat and coat top of joint with herbs. Pour a little olive oil over the meat.
2. Cover top and bottom with sliced preserved lemonss.
3. Wrap lamb well in baking paper so it forms a closed parcel and tie with string all over to secure.
4. Roast for at least three hours so that the meat falls off the bone.

Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

December News from Active Gourmet Holidays
GIFTS FOR THE GOURMET IN YOUR LIFE! December 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter we are featuring tours in Lazio and Tuscany as well as a recipe for Creamy Porcini and Farro Soup. It's the perfect hearty dish for this time of year.
 
The 2010 program dates are currently being updated on our website as well as some exciting new tours that are being added. Why not surprise your loved one for the holidays with a gourmet tour?
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
December Newsletter Feature TourCOMING SOON! Cook Like a Roman
Rome, Italy - Day Cooking Classes and Market Tours
Available year round 
 
Learn the true techniques of Italian cooking with a chef from Rome. She learned to cook from her "nonna' at the tender age of fourteen. You will visit the Roman market, enjoy a hands-on cooking class in a beautiful home in the center of Rome and enjoy the fruits of your labor while savoring delicious Italian wines.
 
NEW!  December Newsletter Feature TourThe Treasures of Tuscan Cuisine
(Options: Customized Tours, Cycling, Villa or Yacht Tours, Wine Tours)
Tuscany, Italy - 5 nights
Available year round
 
Where better to learn the art of preparing Tuscan cuisine than Tuscany? This tour will provide you with the skills and knowledge to prepare authentic Tuscan menus using the jewels of the Italian kitchen. Take cooking classes with talented chefs, stay in beautiful accommodations and experience all that is Tuscan in this very special "foodie" tour developed exclusively for Active Gourmet Holidays' clients.
 
Read more...
 
Dec 2009 News Program HighlightCooking and Italian Lessons in Tuscany
(Options: Day Cooking Classes)
Tuscany, Italy - 5 nights
Available year round (except week before Christmas)
 
Italian cooking and wine classes, organized in a private Tuscan home in Tuscany with  sisters Simonetta and Paola, are fun, lively and friendly. You will learn cooking secrets from their 20 years experience in cooking and teaching. Traditional Italian family recipes, taught in English, will allow you to get the flavor of living in an Italian country home and being with an Italian family.
 
Read more...
 
Dec 2009 News Progam HighlightMagical Montalcino
Montalcino, Italy - 1 to 3 days

Available year round
 
Take hands-on cooking lessons in Montalcino from Teresa. Born in Rome, Teresa speaks fluent English and French and will share her knowledge of food preparation with you as well as giving you the tools you need to create simple dishes that are easily replicated once you get home. 
 
Read more...
 
 
 
dec 2009 newsFlorentine Escape
Florence, Italy - 3 or 4 nights
Available year round
 
Recommended by Karen Brown Guides "Most Romantic Inn 2009"
Conde Naste Johansen 2005 Recipient

 
Treat yourself to a relaxing three or four night getaway with a cooking lesson in a small and elegant Relais, located just 20 minutes outside of Florence.

Read more...
In This Issue
"Cook Like a Roman"
"The Treasures of Tuscan Cuisine"
"Cooking and Italian Lessons in Tuscany"
"Magical Montalcino"
"Florentine Escape"
  Client Testimonial

  "COOKING SORRENTO STYLE "
 
 
Slow Food Logo 
 
 
"Thank you, JoAnn!  Everything was great! The driver was right on time to take us to the class and the class was wonderful!!  It was really the highlight of my trip! I attached some pictures of the class.
 
Thanks again for your help!" 

Allison Z., Colts Neck, New Jersey    

Recipe of the Month

 
 
CREAMY PORCINI AND FARRO SOUP
 

("Exquisite Wine Tours in Italy, Spain and Portugal" - please inquire) 
 
 
  
Here is a wonderful recipe from my partners who run incredible wine tours in Italy, Spain and Portugal!
 
 
Every fall, you'll find my piemontese husband out in the woods, poking under piles of leaves for fresh porcini. In his village, mushroom hunting is serious sport. Grown men's spirits rise or fall depending on whether they've outdone their neighbors in the pounds of mushrooms bagged in the wild.
      Here in Brooklyn, I can find fresh porcini at my local farmers' market. But no matter where you are, fall is the ideal season for mushroom soup. The following recipe is a sophisticated version of the classic mushroom and barley combo: It's creamy, with a dash of sherry to add depth. I use Italian farro (an ancient grain similar to spelt), but barley works fine.
       If time allows, I prefer to make my own mushroom stock, which offers a much deeper, earthier result than canned chicken or veggie stock.
 
Dec 2009 Recipe Newsletter
 
Ingredients

1/2 cup farro (or pearl barley)
4-1/2 cups mushroom broth (see below) or reduced-sodium chicken broth divided
1 oz dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tbsp extra-virgin olive oil
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery, finely chopped
1 tablespoon minced fresh sage, or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry sherry (do not use cooking sherry)
1/2 cup reduced-fat sour cream
1/4 cup minced fresh chives

 Bring barley and 1-1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes.
    Meanwhile, combine porcini and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.

 December 2009 Newsletter Recipe Photo
Heat butter and oil in a Dutch oven over medium-high heat.
Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.



   
Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes.

Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives.
Recipe & photo from Eating Well magazine.
 
Mushroom Stock
(Makes 7-8 cups)

1 yellow onion, thinly sliced
1 leek top, chopped and washed
4 garlic cloves, in their skin, crushed with the side of a knife
1 oz dried porcini (or shiitake) mushrooms
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound white mushrooms, sliced
2 small carrots, chopped
6 parsley springs, coarsely chopped
3 fresh thyme sprigs
2 fresh marjoram or oregano springs
2 fresh sage leaves
2 bay leaves
9 cups cold water
 
Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, dried mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.
Stock recipe from Field of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (Bantam Books 1993) 
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IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
January News from Active Gourmet Holidays
CULINARY DELIGHTS OF GREECE AND SPAIN! January 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

We have received so many requests for Greek culinary vacations and have listened to our loyal clientele. Active Gourmet Holidays is now offering exciting new culinary adventures to Greece. Please look below for a delicous recipe from one of the most popular chefs in Greece, along with some offerings in Catalonia and Rioja, Spain. 
  
Are there any other tours that you are interested in? Please let us know as we are commmitted to continually providing you with the most exciting foodie and active vacations! 
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
Jan 2010 Newsletter - program photoNEW! Cretan Cuisine
Crete, Greece
Available May to November - Monday to Sunday
 
Learn to cook Cretan specialties from one of Greece's most talented chefs whose cuisine features native Cretan ingredients and whose recipes are regularly featured in the media. Your chef is also a culinary instructor whose travels abroad have deepened his culinary knowledge but his experiences have ultimately brought him back to his homeland of Greece.

 
Jan 2010 News Catalan Secrets PhotoNEW!  The Secrets of Catalan Cooking
Catalonia, Spain - 4 nights
Available March to June and September to October - Monday to Friday  
 

Ancient Spain invites you to enjoy hands-on cooking classes with a popular local chef, food related excursions including a visit to a chocolate factory, cheese producer and winery, along with wonderful accommodations in a small village in Catalonia. This tour will enable you to soak up authentic Catalonia and its gastronomy and beauty.   

Read more...

 
 
 
Slow Food LogoGourmet Rioja
(Options: Customized Group or Individual Wine Tours)
Rioja, Spain - 4 nights
Available May and October/Year round custom departures


Welcome to La Rioja, internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world.
 

Read more...
 
Slow Food LogoLa Rioja Wine Festival  
(Options: Customized Group/Individual Wine Tours)
Rioja, Spain - 4 nights
Available May and September (and year round custom departures)  
 

Welcome to La Rioja, internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who enjoy excellent wine and amazing food.

 
Read more...
 
 
 
Jan 2010 News Rioja Wine Lovers ImageNEW!  Rioja for Wine Lovers
Rioja, Spain - 5 nights
Available May and August/September  
 

This wine tour spotlights Spain's most famous and historic wine, Rioja. It also features the newer prestige wine zone of Ribera del Duero. Along with in-depth private tastings of top wineries, you'll visit the Guggenheim Bilbao, the Gothic cathedral of Burgos, and enjoy gourmet wine dinners every night.
 

Read more...
 
 
 
 
In This Issue
"Cretan Cuisine"
"The Secrets of Catalan Cooking"
"Gourmet Rioja"
"La Rioja Wine Festival"
"Rioja for Wine Lovers"
Client Testimonial
  Client Testimonial

  "COOKING WITH CRISTINA"
 
January Newsletter 2010 Client Testimonial 
 
 
Hi Jo-Ann:  We had the best day and all went perfectly--thanks to our GPS system, otherwise, we would be in Romania---the wine tasting was delightful, and the ceramic visit was awesome and then to Christina's and a really wonderful evening. The food we made was delicious and we enjoyed dining with the family. Thank you for all the arrangements, as the day was perfect--- Many thanks again. Bobbi 
    

Recipe of the Month

 

 
Stuffed Rolled Leg of Spring Lamb with Anthotiro
and Wild Cretan Greens
("Cretan Cuisine")  
 
This recipe is an excellent example of the simplicity and imagination characteristic of the traditional Cretan diet. It features Anthotiro (literally "blossom cheese" in Greek), a medium-fat soft Cretan cheese made from goats milk and the local wild green known as Stamnagathi (spiny chicory), which enjoys the status of a delicacy because it only grows wild on rocky cliffs.
 

 
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 2

 
13oz/380g leg of lamb boned and butterflied
 
6oz/150g Anthotiro
 
1.5oz/40g Stamnagathi
 
0.8 oz/20g/4 teasp Breadcrumbs
 
1 egg yolk
 
0.2/5g/1 teaspMint, finely chopped
 
White wine
 
With boned side up, gently pound the meat with a mallet to spread the meat to an even thickness. Sprinkle lightly with salt and pepper.
 
In a bowl, mix the Anthotiro, breadcrumbs, egg yolk and mint. Addsaltandpeppertotaste.
 
Clean and wash the Stamnagathi.
 
Spread the Stamnagathi over the meat and then spread the Anthotiro mixture over the Stamnagathi.  
 
Roll up the meat, starting with a narrow end. Tie securely with string.
 
Place the roll in a shallow roasting pan with olive oil and white wine. Sprinkle the meat lightly with salt and pepper.
 
Roast at 160-170 degrees (325F) for about 40 minutes. 
Affiliations
 
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IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
February News from Active Gourmet Holidays
A CULINARY VACATION FOR YOUR VALENTINE! February 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

Still haven't figured out what to get your Valentine this year? How about a cooking class or culinary vacation in Europe? Simply purchase a gift certificate and present it to your sweetheart on Valentine's Day and he/she can choose from our extensive list of over 100 getaways.  
  
Active Gourmet Holidays would like to thank all of our clients and especially those who continue to return to us time and time again for their culinary adventures. There is no better compliment!
 
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
Feb News Program PhotoNEW! The Tuscan Gourmand
Tuscany, Italy - 6 nights
Available April to July
 
Welcome to Versilia, the Blue Riviera of northern Tuscany. Enjoy seven days in the fashionable beach resort town of Viareggio, or the charming mountain village of Monteggiori. You will get a true taste of the local cuisine through hands-on cooking courses, a visit of the local vineyards where you will sample the area's distinguished wines and a stop at a state-of-the-art olive-oil mill. You will even forage for wild mushrooms, herbs and berries. Enoy dinner in the most authentic, traditional restaurants and trattorie, hand chosen by your knowledgeable hosts. Meet people who share your interests and enjoy a unique, culturally enriching experience.  
 
Read more...
Feb News Program Photo 2NEW!  Hiking and Wine in Cinque Terre
Piedmont/Cinque Terre, Italy - 6 nights
Available May/June and September - Sunday to Saturday
 
This hiking and wine tour spotlights two diverse regions: the Barolo wine zone of Piedmont and the Italian Riviera seacliffs of the Cinque Terre. Enjoy the best of both worlds: vineyards and seascapes, woodland cuisine and seafood, majestic red wines and white wines as light as a sea breeze.
 
Read more...
Feb News Program Photo 3A Taste of Peru for Foodies
Lima and Cusco, Peru - 7 nights
Available year round


Peru has become a new and popular culinary destination as featured in Newsweek, NY Times, Travel & Leisure, Condé Nast, etc.  This tour mixes a taste of native, "criolla" and traditional food with the trendy fusion through hands-on cooking classes, demonstrations and tasting menus. All of this is wrapped up within a framework of history and culture that explains every part of the tour and helps our guests understand the origin of all these great tastes. Taste of Peru for foodies has the best balance for someone with some experience or just the love for food.
Feb News Program Photo 4All That Is Provence
(Options: Customized Programs, Day Cooking Classes, Artisan Visits)
Provence, France

Available year round
 
Provence is a land of warm-hearted people, delicious cuisine, and spectacular structures built over its 2500-year history as one of the major centers of trade on the Mediterranean. It has been the home of your guide, Madeleine, for over 15 years now, and she will share the special corners and treasures she has discovered. As you wander through Provence, you will pass through orchards of olive trees and fruit, vine-covered hill sides and plateaus, and rows of vegetables that will show up at the plentiful market stalls.
 
Read more...
In This Issue
"The Tuscan Gourmand"
"Hiking and Wine in Cinque Terre"
"A Taste of Peru for Foodies"
"All That Is Provence"
Client Testimonial
  Client Testimonial

  "CULINARY DELIGHTS OF ANDALUSIA"

 
Feb News 2010 client remark
 
"This was the experience of a lifetime. It was more than a culinary excursion, it was an unforgettable life experience from learning new cuisine to finding serenity in olive country. Clive and Maki introduced me to a wonderful world of Spanish cuisine and the down-to-earth lifestyle that defines Iznajar.  I cannot wait to go back!" - Opal H., Northport, Alabama 
 
 
 
 
    

Recipe of the Month

 

 Cacciucco
("The Tuscan Gourmand")  
 
(Serves 6) 

1 ¼ lbs variety of bony fish (gurnard, goatfish)
1 ¾ lbs variety of firm white-fleshed fish (monkfish, sea bass)
1/2 lb cuttlefish
2/3 lb octopus
6 jumbo-sized prawns
2/3 lb mussels
1 onion
1 carrot
1 celery stalk
2 cloves of garlic + 1 extra clove
1 loose handful of flat-leaf parsley
1-2 red-hot chili peppers
½ cup red wine
6 slices of crusty Tuscan bread
12 Tbs extra-virgin olive oil
3-4 cups fish stock
Salt
 

Feb 2010 Newsletter Recipe Photo


 Scale, gut, and remove all the fins from fish. Slice the white-fleshed fish into steaks (the steaks should be about 3 in. in diameter).  Leave the bony fish whole. Remove eyes and beaks from the cuttlefish and octopus and the skin and bone from the cuttlefish (leave the skin on the octopus). Cut into bite-sized chunks. Scrub clean and remove the beards from mussels. Mince the carrot, onion, 2 cloves of garlic and the parsley and sauté in the oil on medium-low heat for about 10 minutes. Raise heat and add the cuttlefish and octopus. Mix in well and let cook for a few minutes. Add the wine. After 10 minutes scoop the mollusks out of the pot with a slotted spoon and set aside. If the Cacciucco has become to dense, ladle in some fish stock. Add the peeled tomatoes, break them up as you stir them in the pot. After a further 10 minutes have gone by, add the bony fish and cover pot. Again if the soup is too dense thin it with some fish stock. Let the fish stew, after about 10-15 minutes the fish should be cooked through. Remove from pot and set aside to cool. Return the cuttlefish and octopus to pot and cover and cook until just tender (15-20 min. more). Skin and flake the flesh off the bony fish you let cool. When the cuttlefish and octopus are tender add all the fish steaks, thinning your soup all the while with fish stock if it has become too dense. Salt to taste and cook for about 10 minutes. In the meantime toast the slices of Tuscan bread and rub each with garlic. After the fish steaks have cooked for 10 minutes (they should not be fully cooked yet) add the prawns and after a few minutes all the mussels. Again if the soup is too dense add some fish stock. Let cook until the mussels have just opened and gently stir in the flesh of the bony fish. To serve place a slice of the toasted garlic-scented bread in a bowl. Ladle in the soup making sure each person gets a bit of everything. Garnish with a sprinkling of minced flat-leaf parsley and your cacciucco is ready to be eaten!
 

Affiliations
 
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IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
March News from Active Gourmet Holidays
ATTENTION ALL FOODIES - CHECK OUT OUR NEW TOURS! March 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

March is the time to start planning that next vacation. We have added some wonderful new tours to Greece, Rome and the Basque area of Spain - but Provence is still a favorite so we are highlighting one of our best programs below, "Provence Cooking Classes". Active Gourmet Holidays now has over 100 tempting escapes so take a look and let us know what you think.
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
March News 2010 program photoProvence Cooking Classes
Provence, France - 6 nights
Available June and September - Tuesday to Monday
 
Twenty minutes east of Nyons, the olive capital of France, lies an 18th century 3 story stone "mas" (Provençal farmhouse) nestled in the hills outside the village of Condorcet. Enjoy a breath-taking view and a climate said to be among the most agreeable in all of France. Savor blue skies, sunlight in all its shades and shadows, old farm-houses of yellowed stone and mottled clay-tiled roofs, and its holy trinity of lamb, goat and olive.
 
Read more...
March news 2010 program photoNEW! The Bounty of Greece
(Options: Day Cooking Classes)
Crete, Greece - 7 nights
Available year round  
 
This week long culinary escape is perfect for those wanting to discover the authentic Cretan people and their diets. Learn about the traditions and habits of the Cretan people while combining healthy and nutritional cooking classes with a native Greek who is not only an author and self taught cook, but a very knowledgeable person whose passion is to share knowledge of the culture, foods and traditions of Crete. You will stay at a beautiful four star hotel which is within a short walking distance to your cooking classes.
 
Read more...
march news 2010 program photoNEW! The San Sebastián Gourmand
(Options:  Optional Activities, Longer Stays, Custom Itineraries, Cycling Holidays)
Basque, Spain - 3 nights
Available March to December
 
San Sebastián (known as Donostia, in Basque language) has become a virtual Mecca for the modern gastronaut. World-class gourmands flock to this lovely seaside city, in search of exquisite restaurants, fashionable pintxos bars and renowned culinary societies. The elegant cultural atmosphere on display here is not unfounded: no other city in the world has as many Michelin stars per capita. Our gastronomy extravaganza provides a few truly astonishing culinary experiences and the chance for some hands-on practice at the art of la buena cocina. This 4-day tour may be easily combined with a visit to the Guggenheim Museum in Bilbao or any other tour in Northern Spain.  
march news 2010 program photoNEW! Roma!
Rome, Italy
Available year round
  
 
Welcome to Roma! During your stay why not delve into the culinary traditions of this very special place? Take a hands-on cooking class in a beautiful home near the Spanish steps with a walking tour along cobblestones streets in this enchanting city of Rome. You will have a wonderful chef/guide with a big personality who will share with you the knowledge of authentic Italian cuisine. You can also choose a special sausage making class or a more traditional Italian cooking class both taking place in a medieval village about 30 minutes outside of Rome.
 
Read more...
In This Issue
"Provence Cooking Classes"
"The Bounty of Greece"
"The San Sebastian Gourmand"
"All That Is Provence"
Client Testimonial
  Client Testimonial

  "COOKING WITH PORT WINE"


Slow Food Logo 

 "We so enjoyed the cooking classes - Susanna was an awesome instructor! We learned new tricks and shared some good tips with each other. One thing we really liked about Susanna was her varied experience in what was available here in the States versus what we were using in Portugal. The villa was simply beautiful with spectacular views right outside our door. The staff there was warm and accommodating to my more special situation. While it would have been great for some of our friends to have joined us it was extremely wonderful to have these two weeks to ourselves on so very many levels."  - Frank H. and Mary C. - Champaign, Ilinois  
 
 
    

Recipe of the Month

 

 Casserole Greens Pie
("The Bounty of Greece")  
 

INGREDIENTS
Filling:1 1/2 casserole greens (washed and chopped)
2 spring onions (chopped)
1 cup olive oil (for frying)
salt, pepper,cumin
Pastry sheet
olive oil (the equivalent of 1 cup)
juice from one lemon
a little lukewarm water
50 gr. raki (a Greek liqueur made from grapes)
flour (as much as it takes to form hard dough)
Note:The casserole greens used for pies are: leeks, fennel, kaukalithres (can be found in the US), wild carrots 
 
 
Students sorting through the greens they have gathered 
 
March 2010 News Recipe Photo 
 
Process:

Boil all casserole greens for half an hour in a casserole dish with the olive oil and the salt. Strain and add the pepper and cumin. Roll out a thin pastry sheet (phyllo dough) 6 inches to about 24 inches long. Place the filling,1 tablespoon from the one side and cover with the other.
Heat the olive oil and fry them from both sides.

 

Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
April News from Active Gourmet Holidays
START PLANNING  YOUR SUMMER CULINARY TRIP NOW! April 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

We have just returned from Mexico scouting out some wonderful venues and will shortly be adding a unique "Cooking and Yoga" tour - stay tuned!
 
Check out our new "Cooking with Madeira Wine" tour, exclusively created for Active Gourmet Holidays' clients. We have had such success with our "Cooking with  Port Wine" tour that it only made sense to continue the theme in Portugal's lovely Island of Madeira.
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!

 NEW! AGH April 2010 News Program photoSorrento's Kitchen
(Options: Day Cooking Classes, Longer or Shorter Stays)
Sorrento, Italy - 4 or 6 nights
Available year round
 
Learn to cook authentic dishes from southern Italy and Sorrento by participating in hands-on cooking classes in a professional kitchen. Your passionate and imaginative chef will share with you the secrets of this cuisine leaving you ready to return home to impress your family and friends. You will stay in a luxurious boutique hotel located in the beautiful Sorrento peninsula. The hotel was once an ancient home which has been carefully and tastefully restored offering you incomparable comfort.
 

Read more...
April News Madeira Program PhotoNEW! Cooking with Madeira Wine
Madeira, Portugal - 6 nights
Available year round
 
Discover how Madeira's unique climate and soil contribute to the unrivalled distinctiveness of Madeira Wine. You will be pleasantly surprised by the beauty of the hand-grown vines, planted in small plots of land on terraces supported by stone walls along the slopes of the mountains. Spend 6 nights on a beautiful island learning how to cook with this precious wine, take guided walks and excursions and immerse yourself in this magical place!
 
Read more...
 
April News Puglia Program PhotoAuthentic Mediterranean Cooking in Puglia
(Options: Day Cooking Classes, Italian Lessons, Custom Tours)
Puglia, Italy - 3 or 5 nights
Available year round

 
Puglia, the heel of Italy's boot, is an ideal location for a gourmet holiday. Puglia is home to the true Mediterranean Cuisine with an emphasis on seafood, vegetables, legumes, hand-made pasta.  Puglia's cuisine is delicious, yet simple at the same time. It is in essence a home-based cuisine. Puglia produces the largest amount of extra virgin olive oil in Italy and is one of Italy's largest wine producers. When travelling through Puglia, you will notice long rows of grape vines that stretch off into the distance.
April News Provence Cooking Program PhotoProvence Cooking Classes
Provence, France - 6 nights
Available June and September - Tuesday to Monday

 
Twenty minutes east of Nyons, the olive capital of France, lies an 18th century 3 story stone "mas" (Provençal farmhouse) nestled in the hills outside the village of Condorcet. Enjoy a breath-taking view and a climate said to be among the most agreeable in all of France. Savor blue skies, sunlight in all its shades and shadows, old farm-houses of yellowed stone and mottled clay-tiled roofs, and its holy trinity of lamb, goat and olive
.
 
Read more...

In This Issue
"Sorrento's Kitchen"
"Cooking with Madeira Wine"
"Authentic Mediterranean Cooking in Puglia"
"Provence Cooking Classes"
Client Testimonial
  Client Testimonial

  "COOKING WITH PORT WINE"


Slow Food Logo 

 "We so enjoyed the cooking classes - Susanna was an awesome instructor! We learned new tricks and shared some good tips with each other. One thing we really liked about Susanna was her varied experience in what was available here in the States versus what we were using in Portugal. The villa was simply beautiful with spectacular views right outside our door. The staff there was warm and accommodating to my more special situation. While it would have been great for some of our friends to have joined us it was extremely wonderful to have these two weeks to ourselves on so very many levels."  - Frank H. and Mary C. - Champaign, Ilinois  
 
 
    

Recipe of the Month

 

Caprese Style Ravioli
 
 ("Sorrento's Kitchen")

Filling : Ingredients
1/3 cup of ricotta cheese;
1 slice of mozzarella cheese;
1 table spoon of grated parmesan;
Basil.

Preparation
To obtain the filling for our exquisite ravioli mix together through a food processor, ricotta cheese, mozzarella, basil, a handful of grated parmesan minimum 1 hour in advance, and leave the mixture in the refrigerator.
In the meantime prepare the dough.
Notes: It is advisable to buy all the cheeses the previous day and keep them in the refrigerator. 

 
AGH April 2010 News Recipe Photo
 
Pasta: Ingredients

1 cup of flour;
1/4 cup of water;
1 egg;
1 table spoon of olive oil;
Italian pinch of sea salt.
Place the flour on the work top and add 1 table spoon of olive oil, the egg and a pinch of salt.
Use a fork to incorporate the flour, adding the water a little at a time Cover with flour and pat down with hand. Knead until a smooth dough is obtained. Divide the dough into two parts.
Take one half of the dough and roll out until a "thin" base is obtained.
Add flour to keep from sticking to surface and rolling pin, but no not over-work this dough.
Brush off excess flour from both sides of base. Brush the top of base with beaten egg. Place teaspoonfuls of the filling at regular intervals on the base (you can also do little balls). Filling should be 2 finger-widths apart.
Roll out the other half of the dough and place over the base. Cut out the ravioli using a ravioli cutters - smaller one to press, larger one to cut.

 
To cook
Place the ravioli in a pan of boiling salted water.
After a few minutes the ravioli will rise to the surface.
Using a skimming ladle, remove the ravioli and add to the previously prepared tomato sauce.
Sprinkle generously with grated parmesan and fresh basil and the dish is ready. 

 
Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
May News from Active Gourmet Holidays
MAY IS THE PERFECT TIME TO GET AWAY FROM IT ALL! May 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter we feature a wonderful new tour that enables our clients to take cooking classes in a beautiful oceanfront home as well as exploring the beautiful "pueblos blancos" in southern Spain.  Check out "Los Pueblos Blancos in Andalusia" below for more details. We also feature a delicous recipe from this very talented and colorful hostess.
 
Look out next month for several new tours in the Barcelona area including an incredible and luxurious six night "Wine & Chocolate Lovers Tour", developed exclusively for our clients!  
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!

 Slow Food LogoNEW! Los Pueblos Blancos in Andalusia
(Options: Full Day Market Visit, Cooking Classes, Gibralter and Tangiers Excursions)
Estepona/Marbella, Spain - 5 nights
Available year round
 
Explore the beautiful and impressive white washed villages (los pueblos blancos) of Andalusia while also partaking in healthy, hands-on organic cooking classes at a beach villa in an open kitchen facing the beautiful blue Mediterranean Sea. Your hostess not only speaks Arabic, French, English and Spanish, but is a passionate cook and advocate of healthy, organic food. 
 
 
Read more...
NEW!  Culinary Student Tours 
 

May news Program Photo SpainActive Gourmet Holidays designs custom tours for annual or bi-annual student cooking school vacations. Whether the school vacation is a week, ten days or longer, we can tailor-make a culinary tour to include hands-on cooking classes with talented chefs, market visits, foodie tours, excursions to points of interest and historical landmarks and anything else the students may require for a student certification. In addition to custom tours, many of the programs listed on our website are also perfect choices for student tours. Learn more by clicking the link below!  

Read more...
 
May news Le Marche Secret Le Marche
Le Marche, Italy - 7 nights
Available January to February, May to September, November - Saturday to Saturday
 
Discover Italy's secret unspoiled region of Le Marche where you will find the beautiful Adriatic sea, olive groves and vineyards, the finest pecorino cheeses and local specialties and charming people who appreciate the beauty and tranquility of their homeland. 
 
May News Morocco RSMagical Morocco
Marrakech, Morocco - 7 nights
Available February/March, October 

Our Moroccan cooking school at Dar Liqama is located just outside the ancient imperial city of Marrakech, a walled garden city of tall graceful palms set beneath the snow-capped Atlas Mountain range. About ten minutes from the medina, you will find the Palmeraie, a grove of over 150,000 towering palm trees. It is here you will find the luxury villa Dar Liqama, aptly named the 'house of green mint.' 

Read more...

In This Issue
"Los Pueblos Blancos in Andalusia""
"Culinary Student Tours"
"Secret Le Marche"
"Magical Morocco"
Client Testimonial
  Client Testimonial

  "CULINARY TRIP TO SPAIN"


May News Spain Cul Group Photo 

 Recently a group of 16 culinary students from the US traveled to Spain for a 9 night immersion into Seville and Barcelona, taking cooking classes with talented chefs and going on "foodie" visits to learn about the culinary jewels of Spain. Here is what the group leader had to say.
 
 "It was GREAT - done very well. We all had a wonderful experience. The tour guides were awesome in both Barcelona and Seville. All 3 cooking classes were done well and the meals were perfect. I don't think I would change a thing. I can't say enough good about our tours and our tour guides. Great job and we will be doing the same trip in 2012!"
 
Chef Jim S., Elizabethtown, Pennysylvania
 
 
    

Recipe of the Month

 

STUFFED COURGETTES WITH FISH IN A TOMATO SAFFRON SAUCE  
 ("Los Pueblos Blancos in Andalusia")

Serves 6
 

Ingredients
 6 courgettes (zucchini)
500 white fish (cod or any white filet fish)  
    fresh onions (use also the green part)
2 tbspoon of sun flower oil or (other soft oil instead of olive oil)
cream
    salt
 ground black or colored pepper
100g of toasted pine-seeds to garnish
 
Tomato sauce
 
          1kg chopped fresh tomato or good quality canned already chopped
 2  cloves garlic
  2 tbspoon olive oil (non extra virgin)
    1 or 2 guindilla chopped (hot red pepper) as desired
     2 bay leaves
        ½  lemon zest
       a little bit of saffron  
     fresh cilantro, extra virgin olive oil
 

May 2010 News Andalusia Recipe Photo 
 
Preparing the
 tomato sauce:
 
  In a casserole with olive oil fry the garlic cut in two (without its heart) pressing the flavor out of the garlic in the hot oil and then putting the cloves aside. 

 Add all the ingredients, cover, let it cook until it starts to thicken up on low heat. Stir occasionally.
The longer you cook this sauce, the thicker, richer it will be

When the sauce is cooked, add salt, fresh chopped coriander, extra virgin olive oil and 2 pressed cloves garlic.
 
Preparing the courgettes
:

Cut off the two ends of the courgettes. Cut the courgette in half length ways, scoop out the flesh without breaking the skin. Boil for 5 min in water (without salt) drain.

In a pan with a little bit of oil, sauté the fresh onions, the courgette flesh, salt and pepper. Put this preparation aside.
In the same pan, sauté the shallot add the fish in small pieces. Do not cover, let it cook a little bit. Take off the heat and add the preparation of the courgette flesh, salt, ground pepper, a little bit of Soya- cream or normal cream mix well.

 Stuff the courgettes, put them in a greased oven dish (200C until it gets gratiné). The courgettes should not be over cooked.

Serve the stuffed courgette on the tomato sauce coulis and toasted pine nuts on the top of the courgette.
 
 
 
Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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June News from Active Gourmet Holidays
PLAN YOUR AUTUMN CULINARY GETAWAY! June 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter, as promised, we feature an incredible and luxurious six night "Wine & Chocolate Lovers Tour" in Catalonia, developed exclusively for our clients, as well as a wonderful day tour "Tasty Barcelona".
 
We are also offering a unique opportunity to join the famed Peta Mathias for a special filming during the September culinary week in the Languedoc, "Culinary Escapes in the South of France". See below for more details! 
  
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!

 June 2010 News program photoNEW!  Wine & Chocolate Lovers Tour
Barcelona/Emporada, Spain - 6 nights
Available year round
 
Designed exclusively for Active Gourmet Holidays' clients, this Wine & Chocolate Lovers tour is for those who wish to indulge in all the delicious delights of what Spain has to offer. Your six night adventure includes a stay at luxury four star accommodations, private guided visits to wineries, walking tours of  cultural places of interest, a cooking class with a local Catalan chef, and divine chocolate tastings that will leave your palate feeling very happy it found its way to this treasured part of Spain!  
 
 
Read more...
Slow Food LogoNEW!  Tasty Barcelona
Barcelona, Spain
Available year round - Tuesday to Saturday
 
Take a culinary journey into Barcelona for a memorable day-long tour that includes a guided visit to the city's most talked about marketplace, a private gourmet cooking class with a Spanish chef followed by a superb 4-course meal. After your cooking class, you will discover the beautiful architecture and history of the Gothic Quarter. Then onto a guided gourmet walking tour, where you will sample fresh local cheeses, wines, dried fruits, nuts and a regional favorite called chocolate con churros. This tour offers any foodie the incredible tastes, aromas and colors which are the essence of Barcelona! 
 

Read more...  
June 2010 News Program Photo 3Provence Cooking Classes
Provence, France - 6 nights
Available September - Tuesday to Monday
 
 *Only a few more remaining spaces for September
 
Twenty minutes east of Nyons, the olive capital of France, lies an 18th century 3 story stone "mas" (Provençal farmhouse) nestled in the hills outside the village of Condorcet. Enjoy a breath-taking view and a climate said to be among the most agreeable in all of France. Savor blue skies, sunlight in all its shades and shadows, old farm-houses of yellowed stone and mottled clay-tiled roofs, and its holy trinity of lamb, goat and olive. 
 
 
June 2010 Peta PhotoCulinary Escapes in the South of France
(Option: Inquire about our Moroccan Progam in Marrakesh)
Uzès, France - 7 nights
Available September 11-18 
 
 
 ***SPECIAL FILMING WEEK IN UZES!!
 
Join the colorful Peta Mathias for a memorable week-long journey into the culinary world of the Languedoc. Peta Mathias is a respected and prolific New Zealand chef, author and broadcaster, who now builds on the culinary travel experience with her authentic culinary and cultural tours in the South of France.

 
This is an exceptional, unscheduled addition to Peta's culinary trips this year. She has decided, with her production company Red Head Media Group, to film a six part television series on Uzès. It's the same culinary except there will also be a television camera. The style of filming is non-invasive - and the students will not be asked to do anything except what you would normally do i.e. 
 
 
Eat in refined restaurants
Drink good wine which is practically the same thing as drinking water in the South of France
Visit my friends vineyards
Learn from French guest chefs
Find out how to make the local Pelardon goat cheese
Participate in cooking classes
Enjoy rustic farm lunches
Discover the secret lifestyle and sex secrets of snails at a snail farm
Take a trip down to the gypsy town of Sts-Maries-de-la-Mer in the Camargue
Tour the famous Uzès Saturday market
Stare in awe as David gives his colourful French lesson
Burst into tears when you have to leave us
In This Issue
"Wine & Chocolate Lovers Tour""
"Tasty Barcelona"
"Provence Cooking Classes"
"Culinary Escapes in the South of France"
Client Testimonial
  Client Testimonial

  "THE FLAVOURS OF TUSCANY" 


June News 2010 Testimonial Photo 

   "Greetings JoAnn,
"We had a wonderful time.  Food, weather, everything great. Fortunately, made all our connections in spite of delays, flight changes etc. Definitely a positive experience! ..Thanks so much for the excellent customer service you provided.  We have told our friends and acquaintances about your business and hope you continue to prosper." - Christine and Glen R., 
 Lander, Wyoming
 
 
    

Recipe of the Month

 

CHOCOLATE TRUFFLES  
 ("Wine & Chocolate Lovers Tour")
 
Chocolate Truffles are a rich, bite-sized petit four made with a creamy mixture of chocolatecream, and butter to which various flavorings may be added (liqueurs, nuts, coffee, spices, candied or dried fruits). This mixture is really a ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in Catalunya, Northern Spain. Once the truffles are formed they are then rolled in cocoa powder to simulate the soil in which the real truffles grow. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, or even shaved chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. A chocolate with a velvety smooth texture will produce a truffle that is velvety smooth. However, the most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your truffles is whether you like the chocolate when eaten out of hand.  
 
 
June 2010 News Recipe Photo
 
Once you have decided on your chocolate, you then need to select your choice of alcohol to flavor your truffles and also the coating you will use. The choice is yours but there are a few things to consider. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 - 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture. Truffles store very well. They can be refrigerated for a couple of weeks or frozen for several months. Truffles are best when served at room temperature. 
 
Ingredients for 30 small truffles
:
 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
¾ cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Torres Brandy, Carlos I Brandy, Grand Marnier, Rum)
 
 
Different Coatings for Truffles:
 Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and chopped nuts (walnuts, almonds, hazelnuts)
Grated Chocolate
 
 
Method: 
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
 
 
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. 

 
 
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
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July News from Active Gourmet Holidays
THE DOLLAR IS STRONG!  VISIT EUROPE NOW! July 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter we feature some exciting new programs including a seven night tour of Mazatlan, Mexico, "Cooking and Yoga in Mazatlan", developed exclusively for our clients. Learn to prepare Mexican specialities, take a salsa lesson (and learn how to make great salsas!) and stay fit with fitness walks and yoga classes. We also feature a couple of great new culinary tours in Italy and one in Murcia, Spain, a hidden gem.
 
The recipe of the month gives you a small taste of what you will learn to prepare in Mazatlan. See below for more details! 
  
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!

 Slow Food LogoNEW!  Cooking & Yoga in Mazatlan
(Options: Additional Yoga or Personal Fitness Classes) 
Mazatlan, Mexico - 7 nights
Available May, November, December - Friday to Friday
 

Enjoy a seven night adventure in colorful Mazatlan, Mexico. Exclusively designed for Active Gourmet Holidays' clients, this immersion into the flavors and scents of this special destination includes hands-on cooking lessons, yoga classes, fitness walks, incredible food and oceanfront accommodations in a beautiful bed and breakfast. 
Juny 2010 News Program Photo RivieraNEW!  Italian Riviera Cooking
Cinque Terre, Italy - 4 nights
Available February to October  - Monday to Friday or Tuesday to Saturday

 
Learn about Ligurian cooking in your own private cooking classes while you stay in one of the loveliest and most picturesque regions of Italy, Santa Margherita Ligure. You will have guided tours of some of the area's captivating seaside villages in the Cinque Terre, enjoy fabulous dinners and marvel at the breathtaking coastline and beautiful views.  
 
NEW!  July 2010 News Program Photo AmalfiAmazing Amalfi!
Amalfi Coast, Italy - 5 nights
Available April, May, September, October - Monday to Saturday

 
The Amalfi coast is one of the most romantic spots in the world. Spend five fabulous nights at a beautiful relais while enjoying hands-on cooking classes from a talented one star Michelin chef, excursions to the area's finest spots, all with some time for relaxing and shopping for the treasures that this magical area has to offer.
 
Read more...
July News 2010 Program Murcia Spaiin PhotoNEW!  The Spanish Cuisine of Murcia
Murcia, Spain - 4 nights
Available April, May, June, September, October - Monday to Saturday

 

 Come and join us for cooking classes and excursions at a beautiful old "cortijo" near Caravaca de la Cruz in Murcia. Located in the market garden of Spain, this region is still relatively unexplored. The unique 300 year old 'cortijo' (farmhouse), set in 20,000m² of almond groves, was once owned by the famous bullfighter Pedro Barrera Elbal and has been lovingly renovated.
In This Issue
"Cooking & Yoga in Mazatlan""
"Italian Riviera Cooking"
"Amazing Amalfi!"
"The Spanish Cuisine of Murcia"
Client Testimonial
  Client Testimonial

  "THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON" 
July 2010 News Nora C Client Remark 
"Our cooking experiences were both  informative and entertaining. The daily trips to different local markets were such unique experiences - mingling with the locals, admiring fresh fruits and vegetables, discovering new items like lavender honey (this was one of my great buys!), tasting cheeses and cured meats. The cultural excursions were another amazing part of this trip! 
Our dinner nights we sat and savored our recipe for the day and were  special in many ways. J'aime la Provence!" -   
Nora C., San Jose, CA

Recipe of the Month

 

SALSA ROJA AND SALSA VERDE  
 ("Cooking & Yoga in Mazatlan")
 
Salsa Roja - Traditional Mexican Salsa
 
2-6 cloves of roasted* garlic
2 - 4 roasted jalapeno (hot) or Serrano (hotter) peppers (remove seeds or use poblano (mild) peppers for a milder salsa)
1/2 white onion roasted and chopped into small pieces
4 roasted Roma tomatoes
1/8 cup of chopped cilantro

 
Grind the garlic in the molcajete. Add each additional item (pepper, onion, tomato, cilantro) grinding until you have a nice smooth sauce. Add lime, salt and pepper to taste. (If you do not have a molcajete blend all ingredients together.)

To roast vegetables for cooked salsas: roast peppers whole, cut tomatoes in half and lay face down on a tray (flip in 10 mins). Slice onions and spread on tray, cover with all veggies with olive oil and bake (400 degrees 15-20 minutes) until veggies become soft and begin to brown. (roast peeled garlic cloves in separate pan as they will cook more quickly - 10 mins or so)

July 2010 News Recipe 
 
Salsa Verde
 

2-6 cloves of roasted garlic
½ white onion roasted and chopped into small pieces
2 -4 roasted jalapeño of serrano peppers (remove seeds and membrane for a milder salsa)
6-8 roasted tomatillos
1/8 cup of cilantro
 
Grind the garlic in the molcajete.  Add each additional item, grinding until you have a nice smooth sauce. Add lime, salt and pepper to taste. 


 
 
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
October News from Active Gourmet Holidays
IT'S NOT TOO LATE FOR AN AUTUMN FOODIE GETAWAY! October 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

Active Gourmet Holidays features some great new tours including "Traditional Cuisine of the Amalfi Coast" and "Peruvian Cooking and Trekking Adventure".
 
Start making plans now for your getaway to Europe for a dream cooking vacation. With over 100 choices, Active Gourmet Holidays can make the best recommendation!  . 
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it.
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it.  to your Address Book or "Known Senders" list!
Traditional Cuisine of the Amalfi Coast
(Option: Day Cooking Classes)
Minori (Amalfi Coast), Italy - 4 or 6 nights
Available year round

 
Become part of the culinary traditions of this special gem on the Amalfi Coast. Learn authentic Mediterranean recipes passed down from generations when you partake in hands-on cooking classes from an experienced chef. You will stay in a beautiful four star hotel with views of lemon groves and whose location is perfectly situated to explore the coastal towns and sites of the area. Your host is an active participant in organizing events based solely on the area's food and wine so  if you want to immerse yourself in the flavors of this pristine spot, this is the perfect choice.
 
 
Read more...

 
Oct 2010 New Chef Ana MexicoMexican Cooking with Chef Ana
Tepoztlan, Mexico - 4 or 7 nights
Available year round
 
Chef Ana Garcia is your host and chief instructor throughout the week. Chef Garcia,  a native of Cuernavaca, learned the art of Mexican cuisine from traditional family methods passed down from generation to generation. With her traditional experience Chef Ana likes to expand upon that base by using traditional Mexican ingredients in new and interesting gourmet combinations. She is currently the head chef and owner of "La Mesa de Ana", a restaurant located on the grounds of La Villa Bonita which showcases Chef Garcia's incredible cuisine. Chef Ana is also starring in her first national television series in 2008.
 
 
Read More...
 
October 2010 News Program Photo Peru Cook/TrekPeruvian Cooking and Trekking Adventure
Lima and Cusco, Peru - 7 nights
Available year round


Experience and learn how to cook the most important dishes of a culture that has more than 1000 years of legacy from mixing many techniques and ingredients from many parts of the world. Discover one of the New World's Seven Wonders: Machu Picchu; and get there walking through the same path once used by the Incas. You will also horseback ride around Inca streets of Cusco and walk around the Colonial buildings of Lima; this will be mixed with a touch of adventure biking along the Sacred Valley of the Incas through their ancient paths and rafting their golden rivers. A millenary culture, majestic geography and friendly people are the framework of one of the trendiest cuisines in the world. 

Read More...
  Client Testimonial

  "COOKING SORRENTO STYLE" 
 
October 2010 News Client Remark 
"Thank you so much for organizing this class for our family on such short notice. We had a great time. The whole family had a lot of fun and it was a perfect way to learn about the food we were enjoying on our Italian vacation. I have even recommended Active Gourmet Holidays to friends of ours who are going to Italy this month!!"  
Heather M., Needham, MA

Recipe of the Month

 

 
CAUSA CON PULPA DE CANGREJO 
(Potato based dish filled with Crab Meat) 
 ("The Peruvian Cooking and Trekking Adventure")

Notes: Preparation time: 20 min
Cooking time: 30 min
6-10 servings


INGREDIENTS:
1.65 lb Yellow potatoes
4 Peruvian Yellow aji chillies
½ tablespoon ground pepper
3 key limes
2 cloves garlic
2 tablespoons olive oil
1 ¼ cups vegetable oil
 1 tablespoon mustard
3 eggs
0.88 lb Crab meat
1 Avocado
parsley to garnish
Salt
1 roll plastic wrap


Oct 2010 Recipe Photo - Peru
 
PREPARATION:
In a large saucepan, cook the potatoes with salt. Meanwhile, make the aji sauce; clean the ajies taking out all the seeds and stir fry them with a clove of garlic and olive oil and blend with a blender or food processor, reserve. Once they potatoes are ready and while still warm, peel and mash them using a potato ricer. Add the aji mixture, salt pepper and the limejuice. Knead until the potatoes do not stick in your hands, reserve. In a small saucepan, cook the crabmeat in little water with salt and limejuice. To assemble, place the plastic wrap on top the table, and place the potato preparation trying to get a thin rectangular shape. Spread with mayonnaise and top with avocado slices and crabmeat. To fold, hold both ends of the rectangle and start folding it in a roll form, removing the plastic wrap as you roll.Garnish with mayonnaise and shredded boiled egg and parsley. Serve in slices.


 
  
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
November News from Active Gourmet Holidays
A HOLIDAY GIFT FOR THAT "FOODIE" LOVED ONE???? November 2010


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

Active Gourmet Holidays features some of our most popular tours below. It's not too early to shop for the holidays for a special gift for that "foodie" or adventurous person in your life. Browse our website for some exciting culinary destinations. We are in the process of posting our 2011 dates so please email us with any questions.

 

For more information on specific tours or pricing, please email us or visit our website at www.activegourmetholidays.com.

 

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

                                                                                                                    

Yoga and Cooking in Le Marche
Le Marche, Italy - 7 nights
Available April to June, October to November

 

Join Anna, a certified Kundalini yoga instructor and your hostess, for a week of hands-on cooking classes and yoga in the hidden region of Le Marche, Italy. Le Marche is a province in east-central Italy with rolling vineyards surrounded by walled cities, castles, history and breathtaking scenery. Your accommodations will be in a totally renovated traditional country home, with five en-suite double rooms and three self catering apartments. The atmosphere is peaceful, tranquil and ideal for yoga.

 

Read More...

                                                                                                                    

 

Cooking with Cristina
(Options: Day Cooking Classes)
Umbria, Italy - 3 nights

Available year round

  

 

Learn to cook with an Italian family who will show you the secrets of Umbrian cuisine. Cristina, your hostess, has been conducting cooking courses since 1999 at a nearby villa but has restored her eighteenth century country house and is now inviting guests to her home for day cooking classes or residential cooking progams.

 


Read More...

 

 

 

Authentic Tuscan Cooking
(Options: Day Cooking Classes, Wine Tours)
Tuscany, Italy - 7 nights
Available year round

 

Nov 2011 News Program Photo 2

 

This culinary program is perfect for those who are lovers of all that is Tuscan - the charming medieval towns, the centuries old traditions, the people and their culture, the art and of course, the great food and wine!! You will enjoy hands-on cooking courses learning the art of Tuscan cuisine from our wonderful chefs in an original kitchen of a 14th century villa.

 

Read More...

 Client Testimonial

 

"CULINARY DELIGHTS OF ANDALUSIA" and "A TASTE OF SEVILLE"

Nov 2011 News Testimonial Photo 

"Hello Jo-Ann,

We are back safe and sound and I wanted to give you some feedback on our trip.  It was unanimous that Clive provided us with some of the best food we have ever tasted.  We were all extremely pleased with the program.  As seasoned culinary tour participants, our expectations are quite high in regards to what we expect to receive from the program we participate in and we were not disappointed... 

All in all, this trip was definitely a favorite for all of us. We would highly recommend it to anyone interested...We would be very interested in working with you again when we go on our next culinary adventure in 2012 and would also be pleased to recommend your company."

 

Thank you.

  
Jeanette P., Livonia, MI

Recipe of the Month


PASTA CON BROCCOLI E FORMAGGIO AFFUMICATO 
(Broccoli and Smoked Cheese Pasta)

The Flavours of the Amalfi Coast

Serves 4

300 gr or 10 ½ oz short pasta (Orecchiette works best with this dish)

1 kg or 1 head fresh broccoli (cut into separate florets)

1 clove garlic

2 anchovy filets

10 cherry tomatoes (quartered)

1 Tablespoon fresh parsley

4 Tablespoon extra virgin olive oil

50 gr or 1 ¾ oz smoked Provolone or Gouda Cheese (cubed)

50 gr or 1 ¾ oz Parmigiano cheese (grated) 

 Nov 2011 News Recipe of Month

Clean and wash the broccoli florets and discard the main stem (1).

Boil  the broccoli  in  salted water  for five minutes. Remove  and drain  the  broccoli,  saving  the water  to  cook  the  pasta.  Set  the broccoli aside.

Mamma Agata's Secret

Mamma Agata uses  the broccoli water  to  cook  the  pasta noodles. This infuses flavor into the pasta and may add additional essential vitamins.

The Sauce

Add the extra virgin olive oil and garlic to a non-stick pan (2) and cook until lightly browned. Do not let the garlic burn, or it will become bitter.

NOTE: As with all dishes, add the ingredients to the room-temperature extra virgin olive oil and cook together.

Add the anchovy filets and cook lightly until they are dissolved. Add the quartered cherry tomatoes and  fresh parsley (3). Cover and  cook  the  combined  ingredients  over medium  heat  for  five minutes.

Add the broccoli to the pan (4) and cook for an additional five minutes (5).

Cook the pasta in the salted broccoli water until it is al dente (6).

Drain the pasta and add it to the pan with the sauce (7).

Add the cubes of smoked Provolone (or Gouda) to the pan and cook for two additional minutes.

Place the pasta on a serving platter and garnish with a sprinkle of Parmigiano cheese.

Serve hot!

 

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
December News from Active Gourmet Holidays
A CULINARY TRIP FOR THAT "FOODIE" LOVED ONE???? December 2010


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

Active Gourmet Holidays features "Sorrento's Kitchen" with a wonderful "Ravioli with Sage Butter Sauce" recipe. The holiday season is here so why not surprise your loved one with a culinary vacation for 2011? Browse our website for exciting culinary destinations. We are still in the process of posting our 2011 dates so please email us with any questions.

 

For more information on specific tours or pricing, please email us or visit our website at www.activegourmetholidays.com.

 

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

Burgundy ImageCulinary and Wine Adventures in Hidden Burgundy

Burgundy, France - 6 nights

Available April to October

 

 

Experience the delights of hidden Burgundy. You will be introduced to its gastronomic secrets and will join in on 'hands on culinary and wine adventures'. Discover the 1er and Grand Cru Vineyards with our renowned wine expert with exclusive access to some of the most famous Domaine's in the Cote de Nuits and Cote de Beaune. Create dishes from our seasonal cook book, be inspired by the vibrant market of Dijon, take a Master class with 1* Michelin Chef Laurent Peugeot at 'La Charlemagne' , get creative with our traditional baker and dine out at 3* Michelin Restaurant 'Bernard Loiseau'.

 

Read more: Culinary and Wine Adventures in Hidden Burgundy    

 

 

Dec 2010 News Wines of Sicily PhotoThe Wines of Sicily

Sicily, Italy - 5 nights

Available May - Monday to Saturday

 

Come see why the ancient land of Sicily is now Italy's hottest new wine zone. On this 6-day gourmet wine tour, you'll visit the new top wineries, see Greek temples and Byzantine cathedrals, lunch at an olive oil producer, take a boat ride on the Mediterranean, and feast on Sicily's multicultural cuisine.

 

 

Read more: The Wines of Sicily

AGH April 2010 News Program photoSorrento's Kitchen
Sorrento, Italy
Available year round

 

 

Learn to cook authentic dishes from southern Italy and Sorrento by participating in hands-on cooking classes in a professional kitchen. Your passionate and imaginative chef will share with you the secrets of this cuisine leaving you ready to return home to impress your family and friends. You will stay in a luxurious boutique hotel located in the beautiful Sorrento peninsula. The hotel was once an ancient home which has been carefully and tastefully restored offering you incomparable comfort.

 

Read more: Sorrento's Kitchen 

 

 

 

 

 Client Testimonial

 

"THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"

 

Dec 2011 News Client Remark Photo 

  .

We were very impressed with the experience as a whole. Everyone had a great time. Patrick and Babeth were great hosts. The house was beautiful and the view was amazing. We all had a wonderful time! Patrick has a great sense of humor so we had a lot of fun. We especially enjoyed our excursions everyday and enjoyed our cooking classes each evening. I celebrated my birthday while I was there and also my friend Greg had a birthday. Patrick and Babeth made sure that we had a celebration which was very special to the both of us. Thank you!

  
Theresa F., Alameda, CA

Recipe of the Month

 

Pumpkin Ravioli with a Butter Sage Sauce

(Sorrento's Kitchen)

Filling Ingredients:

 

Preparation: Cut the pumpkin in very thin slices and cook it for 20 minutes in a big frying pan with olive oil, garlic, salt and pepper. When it gets cold puree the pumpkin with lots of parmesan cheese and when the mixture sticks it is ready. Place teaspoonfuls of the filling at regular intervals on the base (you can also do little balls).

 

 

Nov 2010 News - Pumpkin Ravioli

Pasta Ingredients: 1 cup of flour, 1/3 cup of water, 1 egg, 1 tablespoon of olive oil, pinch of salt.

 

Preparation: Place the flour on the work top and add 1 tablespoon of olive oil, the egg and a pinch of salt, add the water a little at a time. Knead until a smooth dough is obtained. Divide the dough into two parts. Take one half of the dough and roll out until a thin base is obtained. Brush the base with beaten egg. Place teaspoonfuls of the filling at a regular intervals on the base (you can also do little balls). Roll out the other half of the dough and place over the base. Cut out the ravioli using a ravioli cutter.

To cook: Place the ravioli in a pan of boiling salted water. After a few minutes the ravioli will rise to the surface. Using a skimming ladle remove the ravioli and add to the prepared butter and sage sauce (see below). Sprinkle generously with grated parmesan and the dish is ready.

 

Butter Sage Sauce: Melt 1/2 cup butter in a pan over a low flame. Add about 8-10 halved sage leaves to pan and warm slowly.

 

 
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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
January News from Active Gourmet Holidays
HAPPY NEW YEAR! PLAN YOUR DREAM GOURMET ESCAPE! January 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

Happy New Year from Active Gourmet Holidays! In January we feature a wonderful new tour "Secret Spain" designed just for our clients! This is an amazing foodie journey into Catalonia, Spain.

 

In the kitchen we highlight a cooking experience in Bordeaux, "Active Gourmets in Bordeaux" with the recipe "Blanquette de Veau". I have made this myself with Stephane, the chef, and it is a delicious dish!

 

Lastly we feature the amazing Peta Mathias and her Moroccan experience in Marrakesh! This is a once in a lifetime trip with a true talent - chef, writer, broadcaster and big personality!

 

For more information on specific tours or pricing, please email us or visit our website at www.activegourmetholidays.com.

 

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Jan 2011 News Secret Spain Program PhotoNEW! - Secret Spain
Barcelona/Penedés, France - 6 nights

Available year round

 

 

What better place to indulge in a culinary vacation than Catalonia, Spain? This tour exclusively designed for Active Gourmet Holidays, combines lovely 4 star accommodations, inside "foodie" visits including cheese tastings and vineyard visits, fun cooking classes with talented chefs and of course, incredible meals and superb wine, all the while enjoying the architecture of Barcelona and the countryside of the Penedés region. For those looking for a true gourmand experience this tour is for you!

 

Read more: Secret Spain 

    

 

Jan 2011 News Active Gourmets in Bordeaux Program PhotoThe Active Gourmets in Bordeaux

Bordeaux, France - 3 nights

Available year round (excluding July 14-August 15)

 

 

Savor the wines, foods and landscapes that define this southwestern corner of France between Bordeaux and St. Emilion. Your stay in the "Entre Deux Mers" AOC region is a unique way to get to know French people and to share their culinary passions. Your hosts are a French-American couple who invite you into their home, a comfortable renovated 18th century forge, and their nearby vineyard farm.

 

Read more: Active Gourmets in Bordeaux

 
June 2010 Peta PhotoCulinary Adventures in Marrakesh
Marrakesh, Morocco - 7 nights

Available May and June

 

Join Peta Mathias for a memorable week-long journey into the culinary world of Marrakesh. Peta Mathias is a respected and prolific New Zealand chef, author and broadcaster, who is now on the culinary travel experience with her culinary adventures in the South of France and Rajasthan.

Read more: Culinary Adventures in Marrakesh

 

 

 

 

 Client Testimonial

 

"THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"

 

Jan 2011 - Client Testimonial - Provence

 

 

 "Through a week in Provence, we cooked some amazing dishes and visited a lot of interesting places. The excursions at the beginning of the day were active indeed! I may have even lost a pound, despite eating quite heartily." 

Conrad Y., Madison, WI

Recipe of the Month

 

Blanquette de Veau (Veal Blanquette)

 ("Active Gourmets in Bordeaux" Tour)

 

 For 6/8 persons:

 

 

500g of tendron of veal and 800g of breast or shoulder, 1 onion stuck with 4 cloves, 1 clove of garlic, bouquet garni (thyme, laurel & parsley), 1 carrot, 2 tablespoons flour, 2 cups dry white wine to cover the meat, 50g butter or olive oil, salt and pepper.

 

 

For the roux: 50g butter, 40g flour, 1 yolk, 2 tablespoons of cream, mushrooms, lemon juice. 

 

Jan 2011 News Recipe Photo - Blanquette

Melt butter or olive oil, add the pieces of veal. Sweat the veal, sprinkle the flour and add garlic, onion, carrot, the bouquet garni, white wine, salt and pepper. About 5/10 mn, add more white wine (or water) until recover the meat. Cook gradually for about 1 hour or cook in a pressure cooker for 30 minutes.

 

 

Make the roux: melt 50g butter with 40g of flour, thicken with 2 cups of the blanquette bouillon and ½ lemon juice. Out of the fire, mix the yolk with cream and add it to the roux.

 

 

Clean, slice the mushrooms and cook them with the butter. You will sprinkle them completely at the end on the blanquette in a service dish.

 

 

You can serve the blanquette with steamed potatoes or boiled rice and can make the same recipe with lamb or chicken.

 

 
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 

 CULINARY DELIGHTS OF ANDALUSIA

“This was the experience of a lifetime.  It was more than a culinary excursion, it was an unforgettable life experience from learning new cuisine to finding serenity in olive country.  I was introduced to a wonderful world of Spanish cuisine and the down-to-earth lifestyle that defines Andalusia.  I cannot wait to go back!” - Opal H., Northport, Alabama

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