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February News from Active Gourmet Holidays
 SPAIN: CATALONIA AND RIOJA -  FRANCE: THE LANGUEDOC February 2013


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

The New Year has begun! How far have you gotten in planning that culinary getaway? Check out some savory tours below in Spain and France along with a wonderful recipe from the Languedoc region of France.  

  

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For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at www.activegourmetholidays.com.

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Jan 2011 News Secret Spain Program PhotoSecret Spain
Barcelona/Penedés, Spain - 6 nights

Available year round

What better place to indulge in a culinary vacation than Catalonia, Spain? This private 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    


Feb 2013 News Gourmet LanguedocGourmet Languedoc
Languedoc, France - 5 nights  
Available year round 
 
 
Welcome to the Languedoc region of France! Here you will learn about this lesser known part of France and be surprised at all it has to offer. You will participate in hands-on cooking lessons with a professional chef who will take you to the famous local market to shop for your ingredients. You will be guided through ancient villages such as Minerve, you will visit a goat cheese farm, olive producer and of course, taste fine wines from the area, all the while staying in a beautifully renovated home.
 
 

May 2011 News La Rioja Wine FestivalLa Rioja Wine Festival
Rioja, Spain - 4 nights 
Available year round upon request

Welcome to La Rioja, an internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who would like to enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world. Choose the fixed departure date for the actual Rioja Wine Festival which takes place annually in September or choose any other dates year round.

 Client Testimonial 

"COOKING SORRENTO STYLE"  

  

"Jo-Ann, We had a wonderful time at the cooking program.  We learned some surprisingly easy recipes.  

 We would definitely recommend the program to any of our friends looking for a cooking experience."
   
Marykay D., Pennsylvania
 

 RECIPE OF THE MONTH

CASSOULET

("Gourmet Languedoc" Program) 

Cassoulet is a traditional peasant dish originating in the south of France (supposedly Castelnaudry, but some say Carcassonne or Toulouse). The dish is named after its traditional cooking vessel, the cassole, which is a large earthenware dish. There are many variations, but all contain beans and meat, most commonly duck or goose and sausages. Here is a modern take on the Cassoulet recipe.

Feb 2013 Recipe Photo  

Ingredients

500g (1 lb.) dried lingot beans

3 confit of duck legs 

200g (8 oz.) confit of Pork or smoked bacon, cut in to lardoons (small cubes)

50g duck/goose fat (2 oz.)

200 g (8 oz.) Gesiers of duck

300g (12 oz.) Toulouse sausage

2 onions sliced and chopped

2 cloves garlic, finely chopped

800g (2 lbs.) tomatoes, peeled, seeded and finely chopped (canned plum tomatoes are better than under ripe fresh ones)

1 tablespoon tomato purée

1 tablespoon Harisa

1 teaspoon fresh thyme (chopped)

60g (3 oz.) dried breadcrumbs

25g  (1 oz.) chopped parsley

100ml (1/2 cup) white wine 

100ml (1/2 cup) chicken stock 

Salt and pepper

Method

 

1)    Soak beans overnight in cold water.

2)    Put beans in to a saucepan and cover with cold water. Bring to the boil and simmer for 20 minutes. Add salt, and continue to cook for another hour until "al dente".

3)    Cut sausage into 20 mm (3/4 inch) pieces, place in a frying pan with the pork (or bacon) and the duck fat. Fry until nicely browned. Set aside the meat.

4)    In the same frying pan, sweat the garlic and onion in the residue fat.

5)    Gently heat the confit and the gesiers in the oven for 15 minutes. Poor off the fat and remove skin and bones. Set aside.

6)    Place tomatoes, onions, garlic, tomato purée, Harisa (chilli purée), thyme, stock and white wine in a large saucepan and bring to the boil. Simmer for 10 minutes.

7)    Drain the beans and place in a large dish. Add all other ingredients, except breadcrumbs and parsley and stir well. Adjust seasoning to taste. Place the mixture in a large earthenware dish, or smaller individual dishes.

8)    Mix breadcrumbs and parsley, and sprinkle over the top. Bake for 30 minutes until bubbling and crispy on top.

 
  
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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