Recipes
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Dordogne Hazelnut Cake
I, like most of you, find myself excited by local specialties while I’m traveling and I often come home with flavored oils, spices or syrups that then sit in my pantry or fridge for eternity. During our recent snow storms… Read full article
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Vlaamse Stoverij or Belgian Beef Stew
Tour leaders Michele Boglioni and Enrico Dal Monte were recently doing some reconnaissance for our Bicycling Belgium’s Best Brewery tours and stopped in for some authentic Belgian Beef Stew. They report that it is especially delicious when washed down with… Read full article
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Cotechino Sausage with Lentils
Cotechino Sausage with Lentils Though our recipe is a little late for your New Year’s celebration, we thought we’d go ahead and share this traditional New Year’s dish that combines two of Italy’s culinary symbols for good luck, the lentil… Read full article
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Panpepato or Pepper Bread
Though the origins of Panpepato aren’t certain one theory is that Sister Berta adapted a Panforte recipe when Siena was under siege and instead of using fresh fruit, she used more readily available dried fruits. Panpepato is rumored to have… Read full article
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Daube Provençale or Beef Stew with Wine
Daube Provençale or Beef Stew with Wine This month’s recipe comes to us from Josette Smyrl who coordinated hotels and meals for ExperiencePlus! trips in France for a number of years. Now retired and living near Aix-en-Provence with her gardening… Read full article
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Risotto with Pear, Gorgonzola, & Walnuts
This month’s recipe comes to us from tour leader Enrico Dal Monte who you may have met on tour in Belgium, Italy, France or Spain. Pears are in season so it’s the perfect time to make this delicious cheesy risotto.… Read full article
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Piadina or Flatbread
Piadina* or Flatbread Ingredients: 5 cups (500 grams) of unbleached flour, soft flour if you can find it 2 teaspoons (10 grams) salt 5/8 cup (70 grams) of rendered lard (or scant half cup of olive oil if you prefer)… Read full article
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Josette’s Cherry Clafoutis
Josette’s Cherry Clafoutis Preheat oven to 400F Ingredients: 1/2 pounds pitted Cherries 3/4 cup flour 2/3 cup sugar 3 eggs 1 cup milk or light cream 1/3 cup melted butter 1 teaspoon powdered or brown sugar In a bowl, mix… Read full article
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Strawberry Lasagna with Cream
Serves Four Sponge Cake: 3 egg yolks 1/3 cup sugar pinch of salt 3 egg whites 3/4 cup flour Zest from half an orange The Filling: 1 cup of fresh strawberries 2 tablespoons of lemon juice 2 tablespoons of powdered… Read full article
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Ramsons or Bear Garlic Soup
Philipp Alexander Schmitt, one of our Tour Leaders in Germany and Spain, recently shared his version of Bear Garlic Soup which some of our travelers will remember fondly from their adventure Bicycling Bavaria’s Back Roads. Bear garlic is also known… Read full article
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Interview with Chef Erick Vedel
A local Provençal chef tells us about his passion for food and how it has pervaded other areas of his life. Each year he opens his home to us on our 8-day Bicycling through the Best of Provence and 11-day… Read full article
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Camargue Red Rice with Ginger and Chickpeas
This recipe comes to us from Chef Erick Vedel and was served on the ExperiencePlus! Bicycling through the Best of Provence tour October 2010. Clinical studies have proven that red rice helps lower cholesterol and is also famous for its… Read full article
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Per la Cena or What’s for Dinner?
An interview with Bea Tassinari who coordinates meals on ExperiencePlus! Bicycle Tours in Italy. Bea can you tell us a little about the process of deciding what’s for dinner on a tour? The first step is to ask each restaurant… Read full article
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Soufflé of Parmesan Cheese
Sformato di Parmigiano or Soufflé of Parmesan Cheese We often receive requests from customers who have eaten something fabulous on tour and are hopeful that we can find or have a recipe for them. A recent example is a Parmesan… Read full article
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Ragú Pasta Sauce
Ragú is comfort food Italian style for the Malpezzi Price family. Simple ingredients combine to form a delicious sauce for your favorite pasta. The meat sauce is a Bolognese style meat sauce, preferably made with ground beef or a mixture of ground… Read full article
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Beet and Feta Salad with Honey-Oregano Vinaigrette
Beet and Feta Salad with Honey-Oregano Vinaigrette This month Paola invites her colleague, Ellen Brinks, to share her beet recipe. “Beet and Feta Salad works well as a side dish, but easily serves as a main-dish summer salad when accompanied… Read full article
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Potato Soup with a Mediterranean Twist
The common potato is a simple winter vegetable that makes an innovative, warm and creamy soup if paired with a tangy Mediterranean fruit like the olive. The best type of olive to use is one that is flavorful, dark and… Read full article
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From Paola’s Kitchen: Cold Borscht Soup
When Rick and I were in Poland about to begin our Krakow to Budapest bike tour in 2009 I tasted a delicious borscht soup. This recipe reminds me of that soup, although my memory may be faulty after a year!… Read full article