| August News from Active Gourmet Holidays |
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| MAKE YOUR FALL CULINARY TRAVEL PLANS NOW! |
August 2010 |
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Greetings from Active Gourmet Holidays!
In August we feature some wonderful escapes including a seven night "combination" tour in Spain, , "Cooking and Spanish Lessons in Secret Murcia", developed exclusively for our clients. We also highlight a very popular tour called "The Active Foodie in Provence", perfect for those wanting a real taste of authentic Provence.
The recipe of the month reflects Provence and is perfect for August, Tomates à la Provençale.
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 NEW! ![]() Spanish Lessons and Cooking in Secret Murcia
Murcia, Spain - 7 nights
Available April, May, June, September and October
Come to Murcia, the best kept secret destination in Spain, for authentic cooking classes and Spanish lessons. You will be taught by a local chef and by local women who have had recipes passed down through the generations. For your Spanish classes you will be taught by a native Spanish teacher who is also fluent in English. The classes will be supplemented by various excursions to enhance your experience in this beautiful region.
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 The Active Foodie in Provence
![]() (Options: Customized Tours, Day Excursions, Day Cooking Classes)Provence, France - 6 nightsAvailable September 19-25 ONLY 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.
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Client Testimonial
"COOKING AND TREKKING IN THE LUBERON"
"We had a wonderful time, as well as a great accommodation and learning some fabulous new recipes and cooking tips. Our hosts provided us with visits to many of the gorgeous villages in the area, on top of this we also did some trekking amidst stunning scenery!"
Brenda F., Singapore
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Recipe of the Month
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Tomates en Persillade - Tomates à la Provençale
("The Active Foodie in Provence")
A classic and wonderful side dish. The way we prepare it emphasizes flavor and can sacrifice aesthetics. However, once you taste it, you won't be able to go back to the classic restaurant garnish.
Serve 2-4 per person
Ingredients:
1-2 tomatoes per person - ideally the ripest tomatoes, ripened on the vine, in the hot sunshine of mid-summer
1/4 cup olive oil
for the persillade:
3 grated or minced garlic cloves
a touch of lemon juice
4 tablespoons of chopped fresh parsley
salt
In a large frying pan, pour in your olive oil, slice your tomatoes in half and put them cut side up in the frying pan over a medium heat.
Cook uncovered (but with a grease protector) till somewhat reduced (about 10 minutes).
Turn over the tomatoes very carefully with tongs or 2 spatulas to limit splatter, and cook till further reduced.
You will caramelize the cut side, but be careful not to burn. Simmer gently for at least 15 minutes this way.
Remove the tomatoes from the frying pan and transfer them cut side up with the oil to a baking dish. Put them in the oven at 300F and let
reduce and concentrate for another 20-30 minutes.
Meantime, prepare your Persillade.
Grate the garlic on the tips of the fork in lemon juice with a touch of salt. Mix together with the parsley.
5 minutes before serving, spoon a bit of the persillade on the tomatoes and put them back in the oven for the remaining 5 minutes.
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| Contact Information |
Active Gourmet Holidays
Jo-Ann Gaidosz
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