Betsy BeierSan Carlos, CA, US
Having traveled to almost 30 countries and 40 US states, I’m on a mission to illustrate experiences around the globe and inspire new adventures. Buying spices in the Souk Attarine in Fes, Morocco; attending an authentic Provençal cooking class the South of France; exploring the hip and trendy streets of Harajuku, Tokyo; and soaking up the culture in the Sacred Valley of Peru, these experiences have given me a unique view on travel that I’m eager to illustrate and share with you.
Recipes By Betsy Beier
Cajun cuisine originates from a group of French-speaking Canadians who were deported by the British from Canada to the Acadiana region of southern Louisiana. Cajun food is spicy, rich and really flavorful, often containing vegetables like bell peppers, onion and celery (called the "holy trinity" by Cajun chefs), rice, and plenty of seafood given the proximity to the Gulf of Mexico. Adding some Cajun Spice Mix to these one pot meals or seasoning your grilled meats will guarantee your foods will have the zest and lively tastes of a true Cajun classic dish.
This is one of the most versatile spice mixes around. Hailing from Chesapeake Bay, Maryland, this mix is best known for adding flavor to steamed lobster, crab, shrimp, and all sorts of seafood. It's added to crab boils and fish stews. But here's a little secret-- it's much more versatile than only a seafood seasoning-- dash into your bloody mary, stir into gazpacho, sprinkle a little on your popcorn, mash into your potatoes, rub some onto your chicken. The options are endless! Enjoy!
Add the taste of the wild, rugged Australian Outback to your grilled meats, fish and vegetables with this Bush Spice Blend. Native herbs and plants like bush tomato and lemon myrtle create a uniquely Australian flavor that will enhance your food.
The colors of this delicious Mexican soup are as vivid as the colors of the colonial city of San Miguel de Allende in Central Mexico! Once the weather starts getting colder, I love to make a big pot of Tortilla Soup for Sunday dinner and have the rich cumin aroma fill the air. As I sip the soup I'll dream of one day attending an artist retreat in San Miguel where I can paint the colorful doorways all day long!
Tempero Baiano spice mix originated in the Brazilian state of Bahia, but is now popular across the country. This versatile mix is a great rub on fish or chicken, adds wonderful flavor to roasted veggies and can even spice up a soup.
The South of France is known for it's fresh and bold Provencal cooking. A signature mixture of spices known as Herbes de Provence can be found on anything from roasted chicken to grilled vegetables. Smelling the combination of the herbal spices bring back memories of this gorgeous area, from the charming mas country homes to the rows of lavender bushes, from the hilltop villages to sunflower fields.
Created by Italian fisherman who lived in the North Beach area of San Francisco in the late 1800's, Cioppino is still a staple in many restaurants in San Francisco. Made from the fresh catch of the day surrounding the Bay Area, this herb infused tomato-wine broth is filled with dungeness crab, clams, shrimp, mussels and scallops. Cioppino is often served as a Christmas Eve feast when dungeness crab is in full season. Dip in some famous San Francisco sourdough bread and you are in for a real Italian-American treat.