Active Gourmet Holidays
Active Gourmet Holidays

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September News from Active Gourmet Holidays

IS A CULINARY VACATION ON YOUR BUCKET LIST???
September 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

What a perfect time to visit Europe!! This month we feature a

couple of other new wonderful programs called "Trekking the Pilgrim's Trail" and "Florentine Table". Check out the details below along with a simple and delicious recipe by our chef in Florence, Italy. 

  

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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 www.activegourmetholidays.com.

 

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Sept 2012 News Trekking Pilgrims Trail NEW! - Trekking the Pilgrim's Trail

Asturias, Spain - 8 nights
Available May to October 

Experience history as you walk "The Pilgrims' Trail to Santiago de Compostela" which is one of the great historical 'long distance foot paths' through Europe. This nine day tour takes you through the legendary pilgrimage with easy to moderate walks along beautiful settings, farmland and quaint villages in Northern Spain. Stay in a selection of different accommodations, ranging from traditional village hotels (2 nights), charming and comfortable rural hotels (2 nights) to 3- and 4-star city hotels (4 nights), all rooms with en-suite bathrooms. 

Read More: Trekking the Pilgrim's Trail

 

Sept 2012 News Florentine Table NEW! - The Florentine Table
 
Florence, Italy - Day Cooking Classes 
 
Available year round 

This is an opportunity of a lifetime! Step into a private Florentine home located in a quiet residential area and enjoy a unique dining experience. Or you can choose to take a cooking class with a woman who has lived in Italy for over three decades, and who is an author of several books on Tuscany and is an expert on the area. She will not only share simple and delicious Tuscan recipes but will also talk with you about what everyday life is like in this enchanting part of Italy. 

Read more: The Florentine Table 

 

  

 

 Client Testimonial

 

"POSITANO COOKING"

 

AGH News Sept 2012 - Positano Ckg Clients 

 

"Dear Jo-Ann - I  want you to know that you did a really terrific job in the planning of this trip.  As I mentioned, the timing and variety of activities were perfect. The guides and drivers were also excellent. So thanks once again for rescuing our trip and providing us a very memorable week in Positano."

 

 

 

 

Recipe of the Month

                             

    CIPOLLINE IN FORNO (BAKED ITALIAN PEARL ONIONS)
("The Florentine Table" Tour)

Serves 4 to 6 people

Prep time: 10 min. Cooking time: 40 min.

1 1/4 lbs. cipolline (Italian pearl onion*)

3 tbsps. butter (unsalted)

1 tbsp. extra virgin olive oil

A pinch of salt & pepper

1 tsp. fresh thyme leaves & a couple of bay leaves

Sept 2012 News  Recipe Photo  

Clean onions by cutting away any roots or soft outer skins. Rinse. Pat dry. Place onions in baking dish. Add butter, salt, pepper, thyme and bay leaves.

Preheat oven to 350°F (180°C). Once warm, pop baking dish inside. Allow onions to bake for 15 minutes before mixing them around and adding ¼ cup of liquid (vegetable broth if you have it, otherwise warm water will do). Allow onions to continue to bake for another 15 minutes or so. They should be getting soft and taking on a golden color. At this point, cover the baking dish with foil and allow the onions to bake for another 10 minutes before turning oven off. Onions should be golden brown on the outside while tender and pearly white inside. If they need a bit more baking time to become golden, allow them to bake without foil covering for a few more minutes OR stick them under the grill for a minute or so. Remove onions from oven, stir them around in their savory, herb and butter drippings and serve.

Note: you can bake cipollini ahead of time and then re-heat them on the stovetop in their baking dish before serving. Just add a drop of vegetable broth or warm water when re-heating to revive the tasty buttery drippings. Remember to pour this herb/butter sauce atop the savory onions before serving.

*A small round onion with a flat top, cipolline are normally baked or grilled and served alongside Tuscan beef stew or mouth-watering Arista (pork roast).

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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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