Recipes

This traditional dish is served, with different variations, in all Latin American countries with coast on the Pacific (Mexico, Central America, Colombia, Peru, Ecuador and Chile).   It was popular in ancient Peru 2000 years ago, where the fish was marinated… Read full article

Eggplant Mediterranean Style During a recent visit to Greece and its islands on our Bike, Walk and Cruise our, I rediscovered, among other things, the great flavor of eggplant with Mediterranean spices. Back in Italy I tried to reproduce the dishes… Read full article

Rødgrød med Fløde (Danish Red Berry Pudding with Cream)   Danes love to ask foreigners to say "Rødgrød" because it is nearly unpronounceable to those not familiar with this guttural language. The Erslevs coached their children to say it correctly… Read full article

Mussels in ‘Sauce Poulette’ Josette Smyrl, our French Hotel Coordinator, has sent me this recipe from her home in Provence. She had just prepared this dish for some friends, so she gladly passed it on to me to share with… Read full article

Beets are root vegetables with edible, leafy green tops. The most common beets are deep red, but there are gold, white and candy-cane striped varieties. I really enjoy the flavor of the green tops, which remind me of Swiss chard.… Read full article

Arugula Salad with Lemon Dressing and Pine Nuts   It’s starting to get hot in Colorado as summer comes along.  Rick and Paola are in Italy for a couple of months, but before leaving they planted some arugula seeds and then… Read full article

Pâte à crêpes salée – Savory Crêpes     Recipe provided by John Giebler   This month Paola invites John Giebler to share his crêpe recipe. John is our Country Coordinator and Head Tour Leader in France. He came to… Read full article

Sicilian Caponata Rick and I enjoyed this dish in Sicily last summer, while we were doing the research for the Sicily bicycle tour that we will first offer in 2004. The following recipe is taken, with some editing, from the… Read full article

Bagna Cauda ("Hot Bath") – A Garlic and Anchovy Sauce Bagna Cauda, which literally translates as "hot bath", is a unique specialty of the Piedmont region often eaten with white truffles. According to Matt Kramer in A Passion for Piedmont,… Read full article

Caffé Sciaccherato means “shaken coffee” and is the Italian equivalent of an iced coffee or “blended latte.” Even when it gets hot outside, Italians still have their espresso – but they simply cool it down with some ice! Like many… Read full article

Finocchio al Forno (Baked Fennel) I grew up eating fennel, raw in salads or cooked. When I moved to the States I was surprised to realize that many people did not know about fennel, had never eaten it or did… Read full article

Latin American Caramel Flan Flan is a traditional desert from Mexico and is popular all over South and Central America. It is an excellent finish for a spicy dinner. Emma Wells and Corey Odell made this recipe for the ExperiencePlus!… Read full article

Monica’s Ricotta Mousse If you tried last month’s homemade ricotta recipe and have been looking for something to make with your fresh ricotta recipe, you might enjoy this light and versatile dessert from Monica Malpezzi Price: This is an excellent… Read full article

Parmigiano-Reggiano Cocktail Wafers Our recipe this month comes from Nancy Radke, President of Ciao, Ltd. Nancy has the enviable job of promoting Italy’s Parmesan cheese throughout the U.S. for the cheese makers’ consortium – il Consorzio del Formaggio Parmigiano-Reggiano. Nancy… Read full article

Zucchini e melanzane sott’olio’ or "eggplant and zucchini marinated in olive oil" Eggplant: Use the fatter or rounder eggplants, and cut into slices about 1 inch thick. Salt them and drain them for at least half an hour. Wash the… Read full article