Active Gourmet Holidays
Active Gourmet Holidays
May News from Active Gourmet Holidays
SPAIN -  CATALONIA, RIOJA AND ASTURIAS! May 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In May we are featuring Catalonia, Spain and a wonderful program called "The Cuisine of Catalonia". Stay in a medieval hotel and take cooking classes from a talented local chef. Our recipe of the month is also from Catalonia and is "Emporda Rice".  We also highlight some other wonderful Spain tours in the Rioja and Asturias regions of the country. 

 

For more information on specific tours or pricing, please email us or visit our website at www.activegourmetholidays.com.

 

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May 2011 News La Rioja Wine FestivalLa Rioja Wine Festival
Rioja, Spain - 4 nights
Available May and September (and year round custom departures) 

 

 

Welcome to La Rioja, internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who enjoy excellent wine and amazing food.

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 Read more: La Rioja Wine Festival 

    

 

May 2011 News Active Gourmet The Active Gourmet in Green Spain

Asturias, Spain - 6 nights

Available April to October

 

Join us for a 6-night walking and culinary journey in Asturias, the heart of Green Spain. Still largely "undiscovered" as a tourist destination, this magical corner of the world offers breath-taking landscapes, deeply rooted tradition and tasty regional gastronomy. It's a paradise for walking: rolling hills, limestone spires, sandy shores and quiet coves. It's a temptation for the gourmet: fresh seafood, artisan cheeses, apple cider and free-range beef. Our 7-day itinerary in Asturias is designed to make the most of the region's incredible diversity, with a variety of activities included.

 

 Read more: The Active Gourmet in Green Spain

 
 
 

May 2011 News Cuisine of CataloniaThe Cuisine of Catalonia

Catalonia, Spain - 4 nights

Available March to June and September to October - Monday to Friday

 

 

 

 

 Enjoy professional hands-on cooking classes with a renowned Catalan chef in an ancient village in Spain. You will learn traditional Catalan cooking techniques and will stay in a beautiful four star hotel. This program focuses on fun and informative cooking lessons with a chef who is not just a professional, but who is friendly and who will make you feel right at home from the beginning discovering this wonderful cuisine.


Read more: The Cuisine of Catalonia  

 

 

 

 

 Client Testimonial

 

"CLASSICO COOKING CLASSES"

 

May 2011 News - Client Testimonial

 

 "Hi Jo-Ann

 

Here is a picture from the cooking school. The experience was fantastic! We all loved it! Thanks again for a very memorable experience while in Italy".

 

 Susan B., Wenonah, NJ   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month


 Emporda Rice (North Catalonia Rice)

("The Cuisine of Catalonia" Program)


 
INGREDIENTS:
4 persons
400 g. rice  
200 g. squid rings 
150 g. pork  
4 sausages   
¼  chicken
4 prawns
4 onions
2 tomatoes
1 green pepper
2 artichokes
60 g. peas
2 litres fish stock
Oil
Salt
Parley
Garlic 

  

May 2011 News - Cuisine of Catalonia Group
 

PREPARATION:

 

Place an iron casserole dish on the stove, add oil and fry the chicken, pork and sausages until golden brown then remove from the casserole dish.

Cook the onion until it is dark brown. Add a small amount of water every now and again to help the onion caramelise and create a jam texture. Stir constantly.

Once the onion is the right colour, add the previously diced green peppers and a few cloves of garlic (whole). Once all this is dark in colour, add a small amount of fresh grated tomato.

 

Add the diced squid and artichokes and stir constantly for 15 minutes. Add a few drops of water to make sure the mixture doesn't burn.

 

Add the rice to the casserole dish and stir in with the onion and squid, then add the fish stock and previously cooked meat. Leave to cook for 12 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the casserole dish. Add salt and leave for 16 minutes. Then remove from stove and let the rice cook using the residual heat of the iron casserole dish (this will ensure the rice doesn't overcook).

 

 

 

 

 

 

 

 

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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 
 

 

COOKING IN THE DORDOGNE

"It was an absolutely marvelous week. The accommodations were superb. I loved the course, the host, and the Chambre d'Hote which is a lovely country house equipped with everything one could possibly need. I was incredibly pleased to when dealing with AGH. All in all, a fantastic experience that I hope to be able to repeat, perhaps in Italy next time." Anita D., Encinitas, California

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