Recipes

Ciorba As the days get shorter and cooler, it is time to think about soups and stews. Our Romanian friend and employee at the farm in Italy this last year, Felicia, gave us this heart-and-body-warming recipe from her home country.… Read full article

Tuscan-Style Baked Cannellini Beans with Rosemary and Garlic   Baking beans in a covered dish in slow oven heat allows them to soften without their skins puckering and separating. Another version of baked beans calls for onions, thyme and sage… Read full article

Tapenade   Olives have been an integral part of France’s Provence region since 600 B.C. when the Greeks first brought olive trees to the area. The universal symbol of peace, the olive also represents rebirth, purity and goodness. Ingredients:  … Read full article

Hungarian Stuffed Cabbage One of the dishes that Rick raved about from the ExpeditionPlus! trip from St. Petersburg to Istanbul was the stuffed cabbage that the group ate in Hungary. This is the closest we could come to replicating the… Read full article

Putting on the Pot – Pasta in Brodo Where I grew up in Italy broth was (and still is) such a tradition that at least one meal a week was built around a stock pot of broth. So this week’s… Read full article

Pastelitos (Small Pastries) from Argentina Ingredients: 2.2 pounds all-purpose flour 2 tablespoons salt 3 sticks melted butter  Lukewarm water Dulce de membrillo (Quince jam – you can get it in the Mexican section of most grocery stores.) Dough: Put the flour… Read full article

cellspacing=”0″ cellpadding=”0″ border=”0″ width=”100%” summary=””> Tiramisu As one of the major dessert fiends at the Fort Collins office (and that’s saying a lot!!) I was elected to make this month’s recipe for Tiramisu. This comes to us from Michele Boglioni,… Read full article

Italian Vegetable Soup à la Farm This soup was a favorite of the ExperiencePlus! travelers who stopped by our farm/headquarters in Forli, Italy for lunch. Use whatever is available or what you have in your refrigerator and/or freezer and you… Read full article

Aunt Angiolina’s Bean Soup This soup has been one of my favorites since I was a child. Although I spent several weeks at the farm every summer when I was growing up, this is a dish that is not made… Read full article

Dulce Argentino In this recipe, dulce de leche is made using sweetened condensed milk, but it can also be made from scratch or bought already prepared. A couple popular brands of dulce de leche available in Argentina are La Serenísima… Read full article

Nonno Bruno’s Vanilla Custard This quick and easy dessert comes straight from Italy My grandfather, Bruno (Paola Malpezzi Price’s father) owned and operated hotels and restaurants for most of his life.  Some of my most vivid childhood memories are of… Read full article

Ireland: Move Over, Guinness – When It’s Hot, Hard Cider Hits the Spot When I was in Ireland last summer for our Cycling the Emerald Isle tour, I noticed an interesting thing: as it got hotter, people were drinking less… Read full article