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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.
 
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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.
 
 
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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.
 
 
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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. 

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  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.