ExperiencePlus!

Whole Wheat Irish Soda Bread       With the coming of Fall and cooler temperatures, I start making my own bread in order to warm my soul (and stomach) with freshly-baked bread and the house with heat from more… Read full article

Fava Bean Salad with Fresh Sage and Lemon This month Ellen Brinks, a colleague of Paola’s, shares her fava bean recipe. Here’s a recipe that features the wonderful taste of fresh sage and makes a delicious picnic or potluck offering,… Read full article

Mamma Elena’s Recipe for Eggs with Tomatoes My mother loved eggs. She liked them fried, soft or hard-boiled. I never knew whether she invented this recipe with tomatoes, but it has become one of my favorites as well as my… Read full article

Mediterranean Fennel Salad Orange Slices, and Walnuts   How many of you regularly eat fennel? Here is your chance to prepare and eat it with familiar tastes. Besides, it takes only ten or fifteen minutes to prepare!   Ingredients for… Read full article

Tuscan-Style Baked Cannellini Beans with Rosemary and Garlic   Baking beans in a covered dish in slow oven heat allows them to soften without their skins puckering and separating. Another version of baked beans calls for onions, thyme and sage… Read full article

Italian Vegetable Soup à la Farm This soup was a favorite of the ExperiencePlus! travelers who stopped by our farm/headquarters in Forli, Italy for lunch. Use whatever is available or what you have in your refrigerator and/or freezer and you… Read full article

Greek Christopsomo (Christmas bread)   THE RECIPE: Ingredients: 1/2 c.milk 1 c. butter  2/3 c. sugar  1 tsp. salt  2 tsp. crushed anise seed  2 pkg. active dry yeast  1/2 c. lukewarm water  1 tsp. sugar  4 eggs  5 1/2-6… Read full article

Cordero con ajo: Lamb with garlic I found this Spanish recipe in a French cookbook on Mediterranean cuisine. The chunks of lamb shanks got a bit tough with the cooking. So, careful on what kind of cut you choose! THE… 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

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