theapprenticegourmet.blogspot.com

The Apprentice Gourmet

Culinary adventures of a blossoming foodie. Saturday, December 26, 2009. Twas the Night Before Christmas. The pretty red meat sauce (garnished with chopped parsley) made for a festive meal. We ate heartily, trading stories of Christmases past and enjoying each other's company. Tagliatelle with Bolognese Sauce (serves 6-8). 3 tbsp olive oil. 1 lb ground sirloin. 05 lb ground veal. 1 onion, finely chopped. 1 large carrot, grated on a box grater. 3 large garlic cloves, minced. Salt and pepper to taste.

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Culinary adventures of a blossoming foodie. Saturday, December 26, 2009. Twas the Night Before Christmas. The pretty red meat sauce (garnished with chopped parsley) made for a festive meal. We ate heartily, trading stories of Christmases past and enjoying each other's company. Tagliatelle with Bolognese Sauce (serves 6-8). 3 tbsp olive oil. 1 lb ground sirloin. 05 lb ground veal. 1 onion, finely chopped. 1 large carrot, grated on a box grater. 3 large garlic cloves, minced. Salt and pepper to taste.

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The Apprentice Gourmet | theapprenticegourmet.blogspot.com Reviews

https://theapprenticegourmet.blogspot.com

Culinary adventures of a blossoming foodie. Saturday, December 26, 2009. Twas the Night Before Christmas. The pretty red meat sauce (garnished with chopped parsley) made for a festive meal. We ate heartily, trading stories of Christmases past and enjoying each other's company. Tagliatelle with Bolognese Sauce (serves 6-8). 3 tbsp olive oil. 1 lb ground sirloin. 05 lb ground veal. 1 onion, finely chopped. 1 large carrot, grated on a box grater. 3 large garlic cloves, minced. Salt and pepper to taste.

INTERNAL PAGES

theapprenticegourmet.blogspot.com

1

The Apprentice Gourmet: February 2009

http://theapprenticegourmet.blogspot.com/2009_02_01_archive.html

Culinary adventures of a blossoming foodie. Saturday, February 21, 2009. WBUR Food Blogger Meet-up. I was cruising around Yelp events today and came across this little gem. WBUR. Is hosting a food blogger meet-up. Next week at its station on Comm Ave. From what I can gather, it seems like a way to assemble potential bloggers. For its Public Radio Kitchen. Project. Very interesting. Thursday, February 26, 2009, 7:00 PM. Boston, MA 02215. Monday, February 16, 2009. Playa del Carmen Roundup. Right on the ma...

2

The Apprentice Gourmet: May 2009

http://theapprenticegourmet.blogspot.com/2009_05_01_archive.html

Culinary adventures of a blossoming foodie. Sunday, May 24, 2009. Fresh From the Farm: Eggs. Last year, I moved from the city to the suburbs. While attending the Open House, we noticed that the neighbors next door had a chicken coop and several hens. Chickens? In this old suburb? Unexpected, but OK. I picked up a dozen fresh eggs from Owen's store (bargain! Thursday, May 14, 2009. Get ready for small plates and big flavors - Taste of Cambridge. Were being brought in to fill table spaces. Is not listed on...

3

The Apprentice Gourmet: Eten & Drinken

http://theapprenticegourmet.blogspot.com/2009/09/eten-drinken.html

Culinary adventures of a blossoming foodie. Tuesday, September 8, 2009. That's "Food and Drink" for you non- Nederlanders. Recently, I took an extended Labor Day vacation and jet-set off to Amsterdam for a long weekend. I had been to Amsterdam once before as part of a 24 hr layover traveling from Boston to Tanzania. Here are some Dutch tidbits I picked up on this trip:. Here in the US, the panini. Means a gourmet sandwich. Coffee is ubiquitous here and locals and tourists alike cram the outdoor cafes fro...

4

The Apprentice Gourmet: October 2009

http://theapprenticegourmet.blogspot.com/2009_10_01_archive.html

Culinary adventures of a blossoming foodie. Wednesday, October 21, 2009. This year, I won't go all-out with the candy. The reduced stash means I need to prioritize which kinds to get. Sure, there are the old standbys (3 Musketeers, Kit Kat), the old fashioned (Smartees, Charlestown Chews), and the new up and comers (last year's was the Reese's Crispy Crunch Bar), but which to get? Milky Way has already made the cut - I love to pop them in the freezer and gnaw on them frozen. Reese's Peanut Butter Cup.

5

The Apprentice Gourmet: April 2009

http://theapprenticegourmet.blogspot.com/2009_04_01_archive.html

Culinary adventures of a blossoming foodie. Monday, April 20, 2009. Imitation Is the Sincerest Form of Flattery. On Friday night, Glenn and I grabbed a quick bite at Hungry Mother. Which is fast becoming my favorite restaurant). The side dish for my entree was browned Brussels sprouts and parsnips. I thought they were good, but Glenn flat-out loved them and practically licked the plate clean. Braised Leeks and Parsnips. 3 parsnips, peeled and cut into 1-2" chunks. I get mine at Trader Joe's). Spread goat...

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beansbistro.blogspot.com

Bean's Bistro: Chicken Mole

http://beansbistro.blogspot.com/2008/10/chicken-mole.html

Monday, October 13, 2008. As I stated back then, this is not a dish made by grounding up small ground-dwelling mammals. This is a Moe-LAY- much different. And this time it was fairly traditional and oh so tasty! I served this over white rice with some sweet potatoes that I roasted with a little brown sugar and olive oil. It would have also been great in corn tortillas or just on its own! Based off various recipes at AllRecipes.com. 1 Onion, chopped. 1 Tomato, chopped. 1 tsp 1 tsp. Cumin. Add in the onion...

beansbistro.blogspot.com

Bean's Bistro: Eat to the Beat: Retro Coca-Cola Jello Mold

http://beansbistro.blogspot.com/2008/09/eat-to-beat-retro-coca-cola-jello-mold.html

Monday, September 29, 2008. Eat to the Beat: Retro Coca-Cola Jello Mold. AKA Not So Attractive Flesh Gelatin. AKA Very tasty, but very ugly dessert in my fridge we just can't get excited enough about to actually eat. Ok, so I really had such a great idea for this latest round of Elly's Eat to the Beat. There is a verse that spoke to me for this event:. I think you're slipping. Cooking with Coke, now that was something different. And what about the retro aspect of diving into old school dishes? All of tha...

beansbistro.blogspot.com

Bean's Bistro: July 2008

http://beansbistro.blogspot.com/2008_07_01_archive.html

Thursday, July 24, 2008. I probably first made it 7 or 8 years ago when I first got the stone and it is in fairly regular rotation in my kitchen. From Pampered Chef, 'Season's Best Recipe Collection 1999 Fall/ Winter'. 5-6 Large Burrito Sized Tortillas (I always buy flour and don’t know if corn would be good.). 2/3 Can Refried Beans (I use fat-free or vegetarian style.). 1/2 C to 3/4 C. Sour Cream (Again, I use fat free.). 1 Tbsp. Chili Powder. 2 tsp Cumin Powder. 1/2 tsp. Garlic Powder. Ok, so slather o...

beansbistro.blogspot.com

Bean's Bistro: September 2008

http://beansbistro.blogspot.com/2008_09_01_archive.html

Monday, September 29, 2008. Oh, pardon, I got a little excited there! Fall is my favorite season and nothing heralds in the season better than pumpkin foods. After my disastrous jell-o mold, I thought I'd get back up on the horse with the new silicone bundt pan. It didn't matter though- it was delicious! We've been munching it for both breakfast and for dessert. Sorry coworkers- I was going to bring it in to share, but I think we're going to gobble it down ourselves! Pumpkin Bundt Cake with Orange Glaze.

beansbistro.blogspot.com

Bean's Bistro: March 2008

http://beansbistro.blogspot.com/2008_03_01_archive.html

Monday, March 17, 2008. A Rich Treat- Guinness Ice Cream. Nothing says St. Paddy's Day. Like a pint of the black stuff, Guinness. Yessiree, I'll dance a little Irish jig for you to enjoy a nice cold black brew! Of course we were going to have Guinness with our meal on March 17th- but I wanted to do something special to cap the evening off right. After some searching, I found an interesting recipe for Guinness ice cream at Boston.com. This, certainly, was what I had been looking for! Overall, a triumph!

beansbistro.blogspot.com

Bean's Bistro: January 2008

http://beansbistro.blogspot.com/2008_01_01_archive.html

Sunday, January 27, 2008. To continue our Spanish feast for New Years Eve, we tried our hand at seafood paella. Wow, what a feast- we were SO stuffed! We spared no expense either- we had lots of meats and I bought the ever expensive saffron. It was a perfect team effort- lots of chopping and stirring and timing decisions to be made. Tons of fun! 2 Chicken Breasts, cut into bite sized pieces. 1 Spanish Churizo Sausage, cut into slices. 1 Onion, chopped. 1 Green Pepper, chopped. 1 Garlic Clove, minced.

beansbistro.blogspot.com

Bean's Bistro: Sweet & Sour Tofu

http://beansbistro.blogspot.com/2008/10/sweet-sour-tofu.html

Monday, October 13, 2008. Sweet and Sour Tofu. In a continuing effort to make more vegetarian dishes, I'm trying to incorporate more tofu into our diet. Adam just loves tofu. I'm not sure why. I mean it is very versatile and the texture is ok, but I don't see why it is so great. That's ok though- I am happy to prepare and eat it even I have no passion for it! Sweet and Sour Tofu. Based from AllRecipes.com. 1 Package Extra Firm Tofu. 1 Onion, chopped. 1 Clove of Garlic, minced. 1 Bell Pepper, chopped.

beansbistro.blogspot.com

Bean's Bistro: Pumpkin Bundt Cake

http://beansbistro.blogspot.com/2008/09/pumpkin-bundt-cake.html

Monday, September 29, 2008. Oh, pardon, I got a little excited there! Fall is my favorite season and nothing heralds in the season better than pumpkin foods. After my disastrous jell-o mold, I thought I'd get back up on the horse with the new silicone bundt pan. It didn't matter though- it was delicious! We've been munching it for both breakfast and for dessert. Sorry coworkers- I was going to bring it in to share, but I think we're going to gobble it down ourselves! Pumpkin Bundt Cake with Orange Glaze.

beansbistro.blogspot.com

Bean's Bistro: February 2008

http://beansbistro.blogspot.com/2008_02_01_archive.html

Thursday, February 28, 2008. Faithful blog readers, you might be wondering why my subject is so excited about something as commonplace as brownies. Brownies- a classic dessert, simple in its existence and a basic for any cook/ baker. Well, it was never basic for me, so leave me alone! This past weekend I looked that dessert horse in the eye again, got back in the saddle, and amazingly enough I made delicious brownies- hoorah indeed! 1/2 C (1 stick) Butter, melted. 1 tsp Vanilla Extract. 1/3 C Cocoa Powder.

beansbistro.blogspot.com

Bean's Bistro: June 2008

http://beansbistro.blogspot.com/2008_06_01_archive.html

Sunday, June 29, 2008. Homegrown Gourmet 9 - Celtics Win! My precious little blogging event, is celebrating round 9 with a delightful theme of PASTA! My friend Megan at Joy Through Cooking. Is hosting this round. I was really excited at the idea of basing a recipe on pasta- we eat lots of spaghetti and ziti and all that great stuff. But as I got thinking about it more, well, what the heck is a New England pasta recipe! And flavorful, and I thought it was tender and just the right amount of seafood. W...

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Culinary adventures of a blossoming foodie. Saturday, December 26, 2009. Twas the Night Before Christmas. The pretty red meat sauce (garnished with chopped parsley) made for a festive meal. We ate heartily, trading stories of Christmases past and enjoying each other's company. Tagliatelle with Bolognese Sauce (serves 6-8). 3 tbsp olive oil. 1 lb ground sirloin. 05 lb ground veal. 1 onion, finely chopped. 1 large carrot, grated on a box grater. 3 large garlic cloves, minced. Salt and pepper to taste.

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Tuesday, November 22, 2011. Pan Roasted Monkfish, Apple and Lime Puree, Fennel and Lemongrass Sauce. I love fish and I love this combination. The lime/apple puree is zingy with a little sweetness and cuts through the richness of the lemongrass sauce. The fennel has a nice aniseed flavour that always works with fish. This dish would also work really well with sea bass. Skip the salting step for the sea bass. Go on try something different and tickle your pallet. Difficulty Moderate - Hard. 3 tbsp rock salt.

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