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Beef Bourguignon
Entrees

Beef Bourguignon

Beef Bourguignon (or Boeuf Bourguignon) is a thick, rich French beef stew made with lots of red wine, aromatics like carrots, onions and garlic and garnished with small pearl onions and mushrooms. Traditionally it is cooked in a large Dutch oven, but in this post, I will show you how to cook it long and slow in a multi-cooker, crock pot or instant pot.

Keshi Yena
Entrees

Keshi Yená

The island of Aruba remains part of the Dutch Kingdom, so the Dutch influence is prevalent in everything from architecture to cooking. Keshi Yená is a dish that was originally made by filling an empty shell of a scooped out Edam or Gouda cheese with a spiced chicken or beef mixture and baking it.

Macelleria Belli
Travel

Macelleria Belli

Our favorite butcher shop in Tuscany is Macelleria Belli, located in Torrita di Sienna. During our foodie trips to Tuscany and Umbria, we purchase all of our fresh and cured meats from their shop located on a small side street in the village. We first met Roberta Belli in 2010 during our first organized trip to Tuscany and have gotten to be good friends over the years. She gave me a tour of their facility that I would like to share with you.

Grill-Smoked Hanger Steak
Entrees

Grill-Smoked Hanger Steak

Hanger steak is a very flavorful and tender cut of beef and is very reasonably priced. It comes from the belly of the cow and is similar in texture and flavor to a flank steak. Rub the steak with ground rosemary steak rub and smoke with hickory or mesquite chips for about 15 minutes. I like to finish my hanger steak on a hot grill to sear the outside with a little charred texture and flavor.

Spicy Beef Toast
Hors d’Oeuvres

Spicy Beef Toast

The Cajun-spiced beef on these Hors d’Oeuvres pairs well with the rich and smoky-tomato confit. Cajun spice mixes can be purchased at most supermarkets, I have included a recipe here if you would like to make your own. The term “Confit” refers to an item cooked in it’s own “fat”, slowly for a long period. In this case, the tomatoes are cooked slowly in their own juice. The confit is great on many things from fish to chicken. I also make a compound butter with it and keep it in the freezer for a last minute sauce.