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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