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To Tuscany, Italy in 2005
The 2005 Cook's Tour sponsored by the University of Idaho's Alumni Association and the School of Family and Consumer Sciences (FCS) will be to the Tuscany regions of Emilia Romagna and Veneto in Italy June 19 to 28, 2005. All inclusive cost from Seattle will be $3,525. If you meet the tour in Italy, cost is $2,835.
The tour will be limited to 20 alumni and friends of the University of Idaho. If you are interested, contact Lynette Brown at lbrown@uidaho.edu for details.
Ten Days in Provence, 2004
By RoseAnna Boyle Holiday '93
"The best experience for me was being with great people and wonderful chefs. We learned to cook alongside three different and very personable chefs. We were active, usually toured in the morning, lunched outdoors in the early afternoon, swam in the pool or relaxed, played petanque, and then by late afternoon, we were ready to learn. Together, we prepared exquisite meals and dined alfresco in the early evening. Good friends, good conversation, good food. It doesn't get any better."
-Sherri Ely Ritter '63
"We've found a way to have fun and earn some extra revenue at the same time."
-Nancy Wanamaker
Imagine picturesque scenery that changes daily: lavender fields, sloping vineyards, chateaus, cultivated lands surrounding ancient villages, aromas of bread fresh from the oven, cheese, garlic, basil, oregano, and rosemary filling the air. Scenes that charmed Cezanne, Van Gogh, and Chagall appear little changed today. Local chefs anxiously await your arrival; crisp air cleanses your skin; and beautiful rose and herb gardens await your leisurely meandering.
From Seattle to Copenhagen, and from Paris to Avignon, 11 faculty, alumni, and friends of the UI School of Family and Consumer Sciences (FCS) traveled to Provence during May 2004. The second in a series of summer food-oriented European tours took them through France's hills that bind the sea to the alps.
Nancy Wanamaker, FCS director, sees the tours as a way to strengthen ties within the FCS community. "The boundless opportunity for learning, traveling in a foreign country, and spending time with friends is definitely something that our students, faculty, and alumni should consider for next year, when we make a similar tour to Italy," adds Wanamaker, who plans to use revenue generated from the Cook's Tour ($1,300 this summer) toward a new foods lab.
Each day, the group met with a different chef to learn about French cooking with a unique twist. On a beautiful spring morning in Cavaillon, they met Chef Jean-Jacques Prevot, a local restaurant owner and melon connoisseur. He invited "his Americans" to the market for the task of selecting fresh ingredients for lunch. Tasting of cheeses, donkey sausage, olives, and melon liqueur ensued as they strolled through the market. Back at the restaurant, they each donned aprons in Chef Jean-Jacques' kitchen and began preparing their lunch-fresh vegetable soup, braised lamb shanks served on polenta with a fresh (Provençal-style) tomato sauce, and flan with ripe local cherries.
Throughout the ten days, the group visited a variety of places, arriving by train, automobile, or leisurely walk. They toured wine caves, a chocolate shop (chocolatier), and a small family-owned olive oil processing operation. They snapped photographs of churches, colorful doors, and beautiful scenery, amid time for walking, swimming, or reading. They played a friendly game of petanque ("pay-tonk"), one of Europe's most popular outdoor games: players roll steel balls closest to the aim ball to win.
The favorite memory for Shirley Dickstein is, "Our dinners every night in that beautiful setting, plus the wonderful company, was like being in a French movie or on the cover of a gourmet food magazine."
"This salad demonstrates all the classic French techniques. The success of a green salad is 90 percent about the freshness and treatment of the greens. Older, bruised, or mishandled greens are on their way to becoming compost! Dressing a salad is an art in itself."
-Chef Sally McArthur
Salade Verte with Roasted Grapes, Walnuts, and Roquefort
from Chef Sally McArthur, , Chinon, France
Ingredients
1/4 pound Mixed salad greens, heavy on the arugula
(see Preparing Salad Greens)
1/2 pound Table grapes,
sliced in half on a lengthwise diagonal
1/4 pound Roquefort wedge,
frozen and chopped roughly
1/2 cup Toasted walnuts
1/3 cup (approx.) Vinaigrette
(see Adding Vinaigrette)
Preparation-Salad
Prepare basic salad greens (be sure to include lettuce with crunch or a firm body such as frisee or romaine). Place grapes on a baking sheet and roast at 350° for 15
minutes. Halfway through the roasting,
add walnuts to toast.
Preparing Salad Greens
Choose several kinds of sweet lettuce (mache, roquette, trevise, frisee, escarole, cresson, romaine). Tear or cut into
bite-sized pieces without bruising. Discard any imperfect leaves. Carefully place in a 75° to 80° water bath and gently drain. Carefully place in a 35° water bath. Gently drain and spin dry. Store in an open plastic bag with a paper towel for up to one day.
Adding Vinaigrette
Place dry prepared salad greens in large salad bowl. Slowly drizzle extra virgin olive oil over greens, then vinegar (use 3 parts olive oil to 1 part vinegar). Sprinkle with salt and pepper. Toss greens with Roquefort pieces to mix. Mound greens
on individual plates. Drizzle a dash of
walnut or hazelnut oil for flavor.
Garnish greens with roasted grapes and toasted walnuts.
Recipe serves 8
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