Recipes
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Interview with Chef Erick Vedel
A local Provençal chef tells us about his passion for food and how it has pervaded other areas of his life. Each year he opens his home to us on our 8-day Bicycling through the Best of Provence and 11-day… Read full article
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Camargue Red Rice with Ginger and Chickpeas
This recipe comes to us from Chef Erick Vedel and was served on the ExperiencePlus! Bicycling through the Best of Provence tour October 2010. Clinical studies have proven that red rice helps lower cholesterol and is also famous for its… Read full article
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Per la Cena or What’s for Dinner?
An interview with Bea Tassinari who coordinates meals on ExperiencePlus! Bicycle Tours in Italy. Bea can you tell us a little about the process of deciding what’s for dinner on a tour? The first step is to ask each restaurant… Read full article
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Soufflé of Parmesan Cheese
Sformato di Parmigiano or Soufflé of Parmesan Cheese We often receive requests from customers who have eaten something fabulous on tour and are hopeful that we can find or have a recipe for them. A recent example is a Parmesan… Read full article
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Ragú Pasta Sauce
Ragú is comfort food Italian style for the Malpezzi Price family. Simple ingredients combine to form a delicious sauce for your favorite pasta. The meat sauce is a Bolognese style meat sauce, preferably made with ground beef or a mixture of ground… Read full article
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Beet and Feta Salad with Honey-Oregano Vinaigrette
Beet and Feta Salad with Honey-Oregano Vinaigrette This month Paola invites her colleague, Ellen Brinks, to share her beet recipe. “Beet and Feta Salad works well as a side dish, but easily serves as a main-dish summer salad when accompanied… Read full article
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Potato Soup with a Mediterranean Twist
The common potato is a simple winter vegetable that makes an innovative, warm and creamy soup if paired with a tangy Mediterranean fruit like the olive. The best type of olive to use is one that is flavorful, dark and… Read full article
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From Paola’s Kitchen: Cold Borscht Soup
When Rick and I were in Poland about to begin our Krakow to Budapest bike tour in 2009 I tasted a delicious borscht soup. This recipe reminds me of that soup, although my memory may be faulty after a year!… Read full article
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Summer Couscous with Seafood
This recipe comes from the kitchen of Paola’s nephew, Claudio Malpezzi and the staff at the Titon Restaurant in Cesenatico, Emilia-Romagna, Italy. Some of you may be interested in the Malpezzi family background to this recipe. Claudio is the youngest… Read full article
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Chocolate Mousse, Perfected by Tour Leader Michele Boglioni
Chocolate Mousse, Perfected by Tour Leader Michele Boglioni A delicious and easy to make Chocolate Mousse to help sweeten any day! 8 ounces dark chocolate 2 tablespoons of butter 2 tablespoons of strong freshly brewed coffee 5 eggs separated 2… Read full article
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Rick’s Famous Sardinian Pork Chops
Rick’s Famous Sardinian Pork Chops My pork chop recipe dates back to a trip I took to Sardinia in the fall of 1984. I had completed my doctoral dissertation on issues related to coastal zone management in Sardinia in 1980. … Read full article
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Fava Bean Salad with Fresh Sage and Lemon
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
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Pasta with Kale
Pasta with Kale I have found that the I prefer using the sun-dried tomato pesto, rather than the soaked sun-dried tomatoes themselves, as the original recipe calls for. Your choice. 1/2 cup sun-dried tomatoes or two-three tbsp. sun-dried tomatoes pesto… 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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“Cacciucco alla Livornese” or Fish Soup, Livorno Style
“Cacciucco alla Livornese” or Fish Soup, Livorno Style Here is a recipe that tastes like the Mediterranean and speaks Tuscan, the mother language of Italian, thanks to Dante’s influence. This soup, originally from the coastal town of Livorno (or Leighorn,… Read full article
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Keftethakia (Greek Meatballs)
Keftethakia (Greek Meatballs) Meatballs are popular in all of Greece: the small ones are used as appetizers and the bigger ones as main dish. They can be made of beef (preferably) or lamb, as long as the meat is lean… Read full article
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Baba Ganoush (Eggplant & Tahini Dip)
Baba Ganoush (Eggplant & Tahini Dip) 1 Medium to Large Eggplant 1 to Four Cloves of Garlic (chopped) 2 Tbsp. Tahini (Sesame Paste) 2 – 4 Tbsp. Plain Yogurt 1 – 4… 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