Active Gourmet Holidays
Active Gourmet Holidays

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August News from Active Gourmet Holidays
ABRUZZO, CRETE AND PROVENCE  August 2015
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Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


 

August highlights Abruzzo, Crete and Provence - all major foodie destinations!


 
Visit this lesser known part of Italy, Abruzzo! Our recipe hails from here as well, Stuffed Artichokes. "Charming Abruzzo". 

  
Looking for an active foodie tour in France? Look at our "A Small Taste of Provence" culinary vacation.

We feature our "Savoring Crete" tour in Greece. Despite the media, Greece remains a very popular tourist destination. Check out our special offer for November and Christmas and New Year's below. 


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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 ww.activegourmetholidays.com.

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August 2015 AGH News - AbruzzoCharming Abruzzo 
Abruzzo, Italy - 6 nights

Available June, July, September - Sunday to Saturday

Southern Italy is one of the most beautiful areas of Italy. During this six night culinary and exploration tour you will get to known this incredible region through its cuisine, its people, its landscapes and its traditions. During the week you will have the unique opportunity to visit the local "fishing houses" located on the Adriatic Sea. You will meet a native fisherman and his family and enjoy a delicious meal with them. Although a moutainious region, you will have the chance to discover the mountains and ocean, returning home with memories that last a lifetime.

 

Client Mike T. - Savoring Crete June 2015Savoring Crete
Crete, Greece - 6 nights
Available year round
 
This is a unique opportunity to experience first hand authentic Cretan regional cooking techniques and recipes that have been developed and handed down over generations. Your cooking trip takes place in a beautiful wonderfully tranquil location in the mountain of Asteroussia about 40 miles south of Heraklion city. The cooking classes allow you to immerse yourself in the culture and lifestyle of Crete and learn to cook authentic Cretan dishes in an informal and friendly environment. All of the ingredients you will use are bought each morning from the local open market or direct from the fields so you will be working with fresh fruits and vegetables in season. You will learn the tradtions and passion of the Cretan kitchen and, most importantly, will have a lot of fun!
**INQUIRE ABOUT OUR VERY SPECIAL PRICE FOR A VEGAN VERSION OF THIS COOKING VACATION, RUNNING NOVEMBER 1-7, 2015! WE ARE ALSO RUNNING A SPECIAL FOR OCTOBER AND NOVEMBER AS WELL AS A CHRISTMAS AND NEW YEAR'S SPECIAL IF YOU WANT TO SPEND THE HOLIDAYS IN CRETE!!
 
 


Aug 2015 News Small Taste ProvenceA Small Taste of Provence

Provence, France - 2 or more nights  
Available March to June, September to December


Welcome to Provence! You will be greeted by your hosts in their beautiful 19th century "mas". The village where you will be staying is famous for its rosé wine, being the first in France. It is located within 15 minutes from Avignon in the middle of the vineyards and is the perfect escape for a short break. 

Read more: A Small Taste of Provence

 

 Client Testimonial 

"SAVORING CRETE"  

 

August AGH 2015 News - Client Remark Savoring Crete   

  

 "While our trip is not over we want to make sure you know that everything about it has been extraordinary!!"

Mike, Judy and Erica., Los Angeles, California 

 RECIPE OF THE MONTH
 
 

 

CARCIOFI RIPIENI - STUFFED ARTICHOKES 

("Charming AbruzzoProgram
 
Prep time - 30 mins
Cook time - 60 mins
Total time - 1 hour 30 mins 
Serves: This recipe is for 10 artichokes which would serve up to 4 people for a main dish (2 each) or as an entree (1 per person)
 
Ingredients
  • 10 medium artichokes
  • 3 cloves
  • ¾ cup parsley
  • 2 cups fresh breadcrumbs (rather than overly dried bought ones)
  • ⅔ cup of Romano or Parmesan cheese
  • 3 eggs
  • Pepper/salt
August 2015 News - Stuffed Artichokes Abruzzo 

Instructions
To prepare the artichokes
  1. Cut off the leaves and stalk close to the base of the artichoke bulb.
  2. Remove a few outer petals which may be woodier.
  3. Cut through the tips of the artichoke to form a flat top.
  4. Turn the artichoke over and bang down onto a cutting board, this will loosen the petals. With your fingers, gently further spread the petals (without breaking them off). This makes room for the stuffing.
  5. Place the artichokes into a large bowl with the juice of 1 lemon in cold water. This will remove any bitterness.
To make the stuffing mixture
  1. Place the garlic, chopped parsley, fresh breadcrumbs, grated cheese and eggs into a bowl. Season to taste.
  2. Mix until a smooth texture is reached (soft but not too wet).
  3. To stuff the artichokes:
  4. Begin by placing mixture into the centre petals and then working outwards.
  5. Place the mixture into the gaps in the petals.
  6. You can stuff as many petals as you like (or have mixture for).
  7. You may have to split the mixture into enough portions for the number of artichokes you are cooking.
  8. The stuffing does swell so do not go overboard with the amount you use. A little in each petal is enough.
To cook
  1. Place enough olive oil into the bottom of a large oven proof pot or dish, add salt, place the stuffed artichokes gently into the base so that they all touch the bottom.
  2. Cook on a medium heat for 45 minutes (or when a fork easily pierces the petals).
  3. Then place them into a medium preheated over for a further 15-20 minutes (this can be done immediately or just before serving).
  4. Serve with salad and crusty bread.
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
 

THE FLAVOURS OF TUSCANY

"Dear Jo-Ann - We just had the most amazing week. It was everything we could have hoped for and more. We are already planning a "make your own pasta party" at our house to introduce friends to the very unique flavours we tried and made! Jo-Ann, the others who came through Active Gourmet - Ed, Cathy and Kelly were all very complimentary about the service they had received from you, as were we. I was hugely impressed with your immediate attention to every detail and I will certainly recommend friends to your website if they are considering similar trips to ours." - Joneen and Ray S., Auckland, New Zealand

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