Recipes
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Sicilian Caponata
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
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An Easy, Fresh Pasta Recipe
An Easy, Fresh Pasta Recipe A former tour leader, photographer, bike mechanic, and web guru extraordinaire came up with a quick pasta recipe. Ingredients: use about 1 cup of flour, 1 egg, and 1 tablespoon of water per person eating 3… Read full article
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Creamy French Pumpkin Soup
Creamy French Pumpkin Soup (A note from Rick Price of ExperiencePlus!) This recipe comes to us from Josette Smyrl, coordinator of our France hotels and restaurants from 1995 through October of 2006. This submission, indeed, marks the end of a… Read full article
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Baked Lemon Almond Tart
The past several years, Rick and I have discovered the joys and benefits of almonds. We eat them as a snack, put them in our oatmeal or granola, and add them to salads. This new-found love reconnects me to my… Read full article