ExperiencePlus! Blog


Recipes

  • Recipes

    Aunt Angiolina’s Bean Soup

    Aunt Angiolina’s Bean Soup This soup has been one of my favorites since I was a child. Although I spent several weeks at the farm every summer when I was growing up, this is a dish that is not made… Read full article

  • Recipes

    Torta Negra Galesa (Black Welsh Cake)

    Torta Negra Galesa (Black Welsh Cake) Rick and I recently returned from our ExpeditionPlus! tour in South America from Coast to Coast across Patagonia. It was a great experience, and a great way to get to know in depth several… Read full article

  • Recipes

    Leche Asada or Chilean Style Custard

      Our Leche Asada or Chilean Style Custard comes to us from our Chilean Tour Leader Juan Pablo Mansilla. Juan Pablo tells us that one great thing about most Chilean recipes is that they can be expanded depending on how… Read full article

  • Recipes

    Fichi Caramellati or Caramelized Figs

    Fichi Caramellati or Caramelized Figs ExperiencePlus! cyclists on tour in the Emilia Romagna region of Italy are treated to an extraordinary lunch featuring  traditional local cuisine at “The Farm”, our European Headquarters. It is an afternoon shared with our Italian staff,… Read full article

  • Recipes

    Italy: Polenta

    Italy: Polenta – The Italian Way Polenta is a simple, even modest dish, yet it occupies an important place in the cuisine of Venice and the Veneto region. It can be eaten hot or cold, broiled, grilled or cooked in… Read full article

  • Recipes

    Cordero con ajo: Lamb with garlic

    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

  • Recipes

    Super Easy Bruschetta

    Super Easy Bruschetta This is a quick and easy appetizer that is consistently pronounced wrong by wait staff in restaurants in the US. Say “brew-sket’-ta” not “brewsheta.” Note that the “ch” is a hard “k” sound in Italian, not a… Read full article

  • Recipes

    Sicilian-Style Pizza with Focaccia

    Sicilian-Style Pizza with Focaccia This is the most basic way to make a Sicilian-style pizza, but we recommend adding any sort of toppings you find tasty. Also, this recipe is even better when served with salad or fresh vegetables! Serves… Read full article

  • Recipes

    Acquacotta or Tuscan Soup

    Acquacotta or Tuscan Soup Literally, ‘acquacotta’ means ‘cooked water’. This is the Tuscan version of ‘Stone soup’. This was once a very humble soup made out of a little tomato, onion and celery boiled in water and poured over old… Read full article

  • Recipes

    Ceviche a la Tica

    This traditional dish is served, with different variations, in all Latin American countries with coast on the Pacific (Mexico, Central America, Colombia, Peru, Ecuador and Chile).   It was popular in ancient Peru 2000 years ago, where the fish was marinated… Read full article

  • Recipes

    Eggplant Mediterranean Style

    Eggplant Mediterranean Style During a recent visit to Greece and its islands on our Bike, Walk and Cruise our, I rediscovered, among other things, the great flavor of eggplant with Mediterranean spices. Back in Italy I tried to reproduce the dishes… Read full article

  • Recipes

    Rødgrød med Fløde (Danish Red Berry Pudding with Cream)

    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

  • Recipes

    French Béchamel Sauce

    Ingredients: 3 tbsp butter or margarine 1/3 cup flour 2 cups milk 1/2 cup grated cheese or more salt and pepper to taste la technique Melt the butter or margarine in sauce pan. Add flour and stir with wisk, or… Read full article

  • Recipes

    Dios Kalacs (Walnut Roll)

    Dios Kalacs (Walnut Roll) Our good friend Donna Bathory, whose family hails from Hungary, has suggested this recipe for December. (I have increased the amount of sugar in both the dough and the filling from two tbsp. to ½ cup.… Read full article

  • Recipes

    Lebanese Hummus

    ExperiencePlus! hosted an Open House at our new office last month and our guests  requested recipe copies. We thought with the Superbowl this week it’s a perfect time to share Paola’s hummus, and Rick’s bruschetta recipes with you all. Although… Read full article

  • Recipes

    Beets with Garlic and Walnut Sauce

    Beets are root vegetables with edible, leafy green tops. The most common beets are deep red, but there are gold, white and candy-cane striped varieties. I really enjoy the flavor of the green tops, which remind me of Swiss chard.… Read full article

  • Recipes

    Arugula Salad with Lemon Dressing and Pine Nuts

    Arugula Salad with Lemon Dressing and Pine Nuts   It’s starting to get hot in Colorado as summer comes along.  Rick and Paola are in Italy for a couple of months, but before leaving they planted some arugula seeds and then… Read full article

  • Recipes

    Pâte à crêpes salée – Savory Crêpes

    Pâte à crêpes salée – Savory Crêpes     Recipe provided by John Giebler   This month Paola invites John Giebler to share his crêpe recipe. John is our Country Coordinator and Head Tour Leader in France. He came to… Read full article