Recipes
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Hungarian Stuffed Cabbage
Hungarian Stuffed Cabbage One of the dishes that Rick raved about from the ExpeditionPlus! trip from St. Petersburg to Istanbul was the stuffed cabbage that the group ate in Hungary. This is the closest we could come to replicating the… Read full article
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Dulce Argentino
Dulce Argentino In this recipe, dulce de leche is made using sweetened condensed milk, but it can also be made from scratch or bought already prepared. A couple popular brands of dulce de leche available in Argentina are La Serenísima… Read full article
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Renaissance Cuisine in France and Italy
Renaissance Cuisine in France and Italy Italy’s Tuscany and France’s Loire Valley don’t have much in common as far as geography or climate are concerned, but they share a special place in the history of the European Renaissance. From Florence,… Read full article
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Mushroom Soup or Zuppa di Funghi or Soupe aux Champignons
Mushroom Soup or Zuppa di Funghi or Soupe aux Champignons As Paola says in her accompanying article on the tenuous connections between Tuscany and the Loire Valley, the two regions are quite different. But one thing they do have in… Read full article
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Mussels in ‘Sauce Poulette’
Mussels in ‘Sauce Poulette’ Josette Smyrl, our French Hotel Coordinator, has sent me this recipe from her home in Provence. She had just prepared this dish for some friends, so she gladly passed it on to me to share with… Read full article
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Bagna Cauda (“Hot Bath”) – A Garlic and Anchovy Sauce
Bagna Cauda ("Hot Bath") – A Garlic and Anchovy Sauce Bagna Cauda, which literally translates as "hot bath", is a unique specialty of the Piedmont region often eaten with white truffles. According to Matt Kramer in A Passion for Piedmont,… Read full article
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Latin American Caramel Flan
Latin American Caramel Flan Flan is a traditional desert from Mexico and is popular all over South and Central America. It is an excellent finish for a spicy dinner. Emma Wells and Corey Odell made this recipe for the ExperiencePlus!… Read full article
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Roast Pork, Porchetta Style
Roast Pork, Porchetta Style Joeann Gutowski of the Fort Collins office shares a recipe for roast pork, porchetta style. In Italy, porchetta (por-KET-ta) is prepared as a whole pig stuffed with garlic and herbs and roasted over a wood fire.… Read full article
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Skordalia (Garlic Spread)
Skordalia (Garlic Spread) Greek tour leader Patricia Hajifotiou shared her recipe for Skordalia with Paola a while back, and now she’s passing it on to the rest of us. Paola says that the Greeks traditionally serve this tasty and… Read full article
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Lentil salad with bell peppers and vinaigrette
Lentil salad with bell peppers and vinaigrette Experienced hiker Julie Horton, Operations Manager at ExperiencePlus!, finally shares her recipe for one of her favorite trail lunches. Lentil salad with bell peppers and vinaigrette is both simple and delicious. Served on… Read full article
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Angela’s Ciambella or “the Farm Dessert”
Angela’s Ciambella or "the Farm Dessert" A group of cyclists who stopped for lunch at our Italian headquarters on their way from Venice to Florence in mid-May so enjoyed this cake that my cousin Angela makes for all the groups… Read full article
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Risotto alla Primavera, from Northern Italy
Risotto alla Primavera, from Northern Italy This is a favorite spring recipe, especially in the Northern regions of Italy, where rice is on an almost equal standing with pasta. While this recipe calls for asparagus and peas only, you may… 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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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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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
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Putting on the Pot – Pasta in Brodo
Putting on the Pot – Pasta in Brodo Where I grew up in Italy broth was (and still is) such a tradition that at least one meal a week was built around a stock pot of broth. So this week’s… Read full article
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Walnut Bread Recipe – Pane di Noci / Pain aux Noix /
Pane di Noci / Pain aux Noix / Walnut Bread You are sure to find this kind of bread wherever there is an abundance of walnuts, like in some parts of the Piemonte region in Northern Italy and in the… Read full article