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 others 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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Beans Bistro

Monday, October 13, 2008. First I made the pumpkin truffles- my first venture into ganache and real candy making.

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The Apprentice Gourmet

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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 others 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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This web page theapprenticegourmet.blogspot.com states the following, "Culinary adventures of a blossoming foodie." We saw that the webpage said " Saturday, December 26, 2009." It also said " 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 others company. Tagliatelle with Bolognese Sauce serves 6-8. 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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