Posts Tagged ‘recipes’
Tiramisu: Heaven on a Dessert Plate
Posted on: March 1, 2010
Check out this divine tiramisu made by Joy of Gourmeted.com. Looks just as good as restaurant-quality, but it’s homemade! Read more about Joy and her love of cooking, and follow her on Twitter @Gourmeted.
Homemade Tiramisu by Joy of http://www.Gourmeted.com
Click on the photo above to view Joy’s recipe.
If you love Italian food and want to enjoy an authentic Italian culinary experience, check out Celebrations International Travel’s Tuscany culinary tour. The itinerary posted is only an example of the types of tours we can custom create for your family, group, or organization. Let us help you plan an ideal tour to savor the tastes of Tuscany!
View sample itineraries for other featured culinary destinations. In case you’re interested in a destination that’s not featured, contact us. We can customize culinary tours throughout most of the world.
Chinese Holiday Foods
Posted on: December 15, 2009
Almost all Chinese people I know (myself included) love to celebrate the holidays (make that any holiday) with an abundance of good food. Considering my own background, I think the Chinese have some of the most discerning palates and tastes in the world. By “discerning,” I don’t mean that all food has to be 5-star restaurant-looking, but it has to be good. Good by the Chinese cook’s own discerning standards, that is!
While some foods are symbolic during various festivals and occasions, many dishes can be served and enjoyed throughout the year. Here are a few traditional dishes:
Ming Tsai’s Red-Roast Duck with Baby Bok Choy
Sticky Rice with Chinese Sausage
Try your hand at making these and other Chinese specialties on a culinary tour to China! The sample itinerary is posted on our Web site to give you an idea of the types of things you can see and do on one of our culinary tours. However, we encourage you to take that inspiration (and your love of Chinese cooking) and run with it! We will customize your culinary tour to suit your interests, preferences, dates, and budget. Don’t just eat your way through China, this is your chance to truly experience the cuisine and culture!
Celebrations International Travel…Celebrating Life Through Travel SM
The Asian Grandmothers Cookbook
Posted on: December 10, 2009
Rasamalaysia.com is offering a chance to win a copy of this unique new cookbook. Here’s the link to enter by leaving a comment: http://tinyurl.com/yjhfog6
Subtitled “Home Cooking from Asian American Kitchens”, the cookbook offers a collection of recipes from various cuisines across Asia.
I must confess that I wasn’t always a fan of Asian foods while growing up. I’m an American-born southern girl of Chinese heritage; many times I preferred to stick to good old macaroni and cheese! But now that my husband and I have combined two distinct Asian cultures in our household, we are both ardent connoisseurs of all Asian cuisines. (We’ll still join you any day for some scrumptious BBQ, NY Strip, or hearty American breakfast any day!)
I think this cookbook is a great way to not only celebrate our Asian origins, but to acknowledge and embrace our way of life in our American homeland as well.
Celebrations International Travel currently has sample itineraries for culinary tours in China, India, Japan, Thailand, and Vietnam. We customize all itineraries to suit your family or group’s preferences, budget, and travel timeframe.
Interested in visiting another country in Asia or elsewhere in the world? Let us know and we will create the tour just for you! Contact us to start planning your culinary tour today!
Adrienne’s Travels in Alsace
Posted on: August 14, 2009
Dove-tailing on my last post about the Northern France Culinary Tour, I thought I’d share with you some of my own travel experiences in France.
My junior year in high school, I was a Rotary Exchange Student in Mulhouse, France (in the Alsace region, near the French-German-Swiss border). I attended a French “lycee,” or high school, and lived with a number of host families. These experiences are the origin of the Alsatian Baekenoffe recipe I posted a few days ago. I remember watching my host mothers make it, most often for family dinners on Sundays.
Alsace is also home to “La Route du Vin,” or the “Wine Route”. Crement d’Alsace is the Alsatian version of a sparkling white wine, which pairs excellently with Baekenoffe or Choucroute Garni, another Alsatian specialty of sauerkraut, pork, and different types of sausage.
While the Northern France Culinary Tour does not feature Alsace, since all of our tours are fully customized, we would be more than happy to design a tour for you that includes Alsace and/or any other regions or cities you would like. Just ask us!
I have to go now, but stay tuned for my next entry, where I’ll tell you about my two visits to Paris.
Alsatian Baekeoffe Recipe
Posted on: August 10, 2009
Here is the baekeoffe recipe that I made recently. It is a very rich, traditional recipe, perfect for a nice Sunday dinner! I learned about it from my various Alsatian host families. Try this, and let me know how yours turns out! Maybe it will inspire you to join us on a future culinary tour to Europe!
Alsatian Baekeoffe
24 hours of marinating
30 minutes of preparation
3 hours of cooking
Ingredients
500 g (1 lb) boneless beef topside, brisket or chuck – 500 g (1 lb) boneless pork shoulder or loin – 500 g (1 lb) boneless shoulder of sheep or lamb – 1 pork tail and 1 pork trotter (optional) – 250 g (½ lb) onions – 1 large carrot – 2 cloves garlic – 1.5 kg (3 lb) potatoes – 2 leek whites – ½ litre (2 cups) Riesling or Sylvaner – 1 bouquet garni of thyme, bay leaves, and sage, tied with a string – ground cloves – salt and pepper – flour
Preparation
• Make a marinade by mixing the wine, the leek whites, a few onions, the carrot sliced in rounds, the bouquet garni and the spices.
• Chop the meat and marinate it in the above mixture for 24 hours in the refrigerator.
• Preheat the oven to 210 °C (thermostat 7 – 410°F).
• Peel and slice the potatoes, cover the bottom of a terrine with them and add salt and pepper.
• Slice the remaining onions, place them on top of the first layer and add salt and pepper.
• Place the meat on top of the onions and add salt and pepper.
• Remove the herbs and vegetables from the marinade liquid.
• Pour the marinade liquid, the rest of the white wine and a little water over the three layers until the level reaches the middle of the terrine.
• Add the marinade herbs, plus salt and pepper.
• Make dough with the flour and water and use it to seal the terrine’s lid.
• Put in the oven and bake for at least 3 hours (the longer it cooks, the better the Baeckeoffe will be).
Most suitable wine
Crémant d’Alsace, Riesling or Gewurztraminer
