This Week on
Americas Dining and Travel Guide
Americas Dining and Travel Guide
Sunday, July 6, 2008
Live on Business Talk Radio Network
3 PM ET
Pierre and Jacques Haeringer on Alsace, cooking classes, summer dishes and of course wine. This poem says it all:
Know you the land where the vines and the vineyards
Mingle together with wavering hops
Know you a place where the elegant foie gras
is eaten along with peasant pork chops?
Where savoury kraut and tart of the onion
Is heaped on your plate with quiche of Lorraine
And you drink and you eat till your belly is bursting
And then in the evening you do it again?
--T.A. Layton
Mingle together with wavering hops
Know you a place where the elegant foie gras
is eaten along with peasant pork chops?
Where savoury kraut and tart of the onion
Is heaped on your plate with quiche of Lorraine
And you drink and you eat till your belly is bursting
And then in the evening you do it again?
--T.A. Layton
3:40 PM ET
Roy Lowey, Host of Talking Travel. Roy and I met last year in Jordan and rode a one-eyed horse and buggy together to Petra. Roy Lowey is a well-known, experienced veteran of the travel and tourism industry.
4:00 PM ET
Tim Leffel is author of The World's Cheapest Destinations, Make Your Travel Dollars Worth a Fortune, and co-author along with Rob Sangster of Traveler's Tool Kit: Mexico and Central America. Tim is editor of Perceptive Travel, an online narrative travel magazine with articles from book authors, and he also reviews travel gadgets, clothing, and bags at the Practical Travel Gear blog.
4:40 PM ET
Sherie Fenn with Maupintour Extraordinary Vacations. We will discuss customized private tours, a 5 day city stay, exotic villas and a lot more.
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This week on
The World A La Carte
A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com
Episode #58: Pack up everything and move to New Zealand. Join Americans Mary and Phil Van Zale in discussing their couple years spent working on the South Island of New Zealand.
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Recipe of the Week
Eggland's Best Egg salad for a crowd
Serving Size: 1/3 cup, Preparation Time 0:30, Yield: 50 servings
3 dozen Eggland's Best eggs -- hard cooked, chopped
6 celery ribs -- chopped
3 large carrots -- chopped
3 red and green bell peppers -- finely chopped
1 bunch scallions -- finely chopped
3 cans ripe olives (2 ¼ ounces each) -- sliced and drained
2 cups light mayonnaise
1 cup plain low-fat yogurt
3/4 cup milk, 1% lowfat
1 tablespoon Dijon-style mustard
1 teaspoon salt
1 teaspoon pepper
Serving Size: 1/3 cup, Preparation Time 0:30, Yield: 50 servings
3 dozen Eggland's Best eggs -- hard cooked, chopped
6 celery ribs -- chopped
3 large carrots -- chopped
3 red and green bell peppers -- finely chopped
1 bunch scallions -- finely chopped
3 cans ripe olives (2 ¼ ounces each) -- sliced and drained
2 cups light mayonnaise
1 cup plain low-fat yogurt
3/4 cup milk, 1% lowfat
1 tablespoon Dijon-style mustard
1 teaspoon salt
1 teaspoon pepper
In a large bowl, combine eggs, vegetables and olives. Whisk mayonnaise, yogurt, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Time saver- use EB Hard Cooked eggs. Serving Ideas : Picnic, holiday parties. Serve as a salad or make egg salad sandwiches using whole wheat bread.
Per Serving (excluding unknown items): 70 Calories; 4g Fat (49.2% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Until Next Time,
Pierre
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