Friday, January 28, 2011

Apple and Anywhere Chef

So it has been sometime since I’ve posted on my blog but I am back, at least for now. Some exciting news to share to all regarding my website. I was chosen by apple to be posted on their “one to one” website since I built completely on my own with the help of the Apple team in downtown Boston! Thanks to them it has been a huge success and I have been getting emails from people across the country. It was such an honor to be given this opportunity and I could not have pulled it off without the help of the Apple store on Boylston.

The fine text in the photo reads as follows:
Personal Chef Charles Peed came into the Apple Store looking for ways he could promote himself and his business. He signed up for Personal Training, and with the help of the IWeb and his trainers, he created a website. The awe-inspiring site not only increased his business, it also prompted friends, coworkers, and family members to ask him to design their web pages. Charles feels like he has a second career and now spends a lot of time at the Apple Store working on various websites and projects. He truly feels like the trainers are his second family and the Apple Store is his second home. 

Thank you and look out for my future websites. I just finished my second one with Lush Gourmet Foods. 

Barefoot Contessa

So if you are ever in a quick fix for a recipe and need to get something done right away I must suggest Barefoot Contessa. The recipes are really quick and easy and extremely delicious. I think we can all agree that making things easier in life is great well the Barefoot Contessa masters that. Last week I cooked her lemon chicken, what a walk in a park that was. I took it out of the oven and thought, “who cooked this?” I then baked her Blueberry Coffee Cake Muffins and found them to be a perfect delight to the end of a light filling meal. I also had a bunch leftover so I was set for breakfast for a few days. I can not stress how easy and great she is.

Check her out on click on recipes and your set.. best bet go out and buy one of her books.

Wednesday, October 20, 2010



Monday, October 4, 2010

Mistral Bistro

In search for that perfect place to dine with a group of friends or a first date?? Mistral is the place to dine! I had the chance to eat there twice and both times blown away by amazing well-portioned food! To top all of that off the service was impeccable! Mistral is truly a place to go while in Boston. 

Be sure to order the grilled Tenderloin of Beef, Bordelaise Style, Roasted Asparagus & Horseradish Whipped Potato, everything melts in your mouth after the first bite. 


Thursday, September 30, 2010

Empty Wine

Empty Wine

Ever in a loss about what to do with all those empty wine bottles from the night before??? Hop down to a local hardware store or maybe a nice candle shop and buy a few candles to stick in the empty wine bottles. This is cheap and affordable and looks fantastic.

My apartment is full of them!!


Extra Virgin Olive Oil - 2(Tbsp) 
Onion, finely chopped - 1
Garlic Cloves, finely chopped - 2 
Ground Beef - 1-1/2 (IBS) 
Canned Tomatos - 16oz 
Sugar - pinch 
Parsley, Chopped - 2 (Tbsp) 
Marjoram - 1-1/2 (tsp) 
Cinnamon - 1 (tsp) 
Nutmeg, grated - 1/2 (tsp) 
Ground Cloves - 1/4 (tsp) 
Salt & Pepper - to taste 
Pasta - 9 (oz) 
Eggs, beaten - 3     
Plain Yogurt - 1-1/2 (cup)
Feta Cheese, crumbled - 2 (oz) 
Parmesan Cheese, grated           

1) Preheat oven to 375. Heat oil on a saucepan and add onion and garlic. Cook until softened. Add the beef and brown. Drain oil. 
2) Add the tomatoes, sugar, parsley, marjoram, cinnamon, nutmeg, clove, salt, and pepper. Bring to a boil, down to a simmer uncovered for 30 minutes. 
3) Drop pasta into salted boiling water and cook for 4 minutes. Drain. 
4) Assemble bottom with pasta then fill with meat mixture. Top with pasta and pour egg mixture over pasta dish. Sprinkle with parmesan cheese. Cover and bake for 30 minutes. Remove cover and bake for 10 minutes. 

Food of the world by S.Tee 

Thursday, March 18, 2010

Gourmet Mac & Cheese...

  • Juice of 1 large lemon, divided
  • 2 teaspoons cornstarch
  • 1 clove garlic, halved
  • 1/2 cup chicken broth
  • 1/4 cup vodka
  • 1/8 teaspoons freshly grated nutmeg
  • 3/4 cup grated lowfat Swiss cheese
  • 1/4 cup grated Gruy√®re
  • 8 ounces small pasta
  • 2 tablespoons  breadcrumbs
  • 1 cup arugula

Heat the oven to 400°F. Pour the lemon juice into a mug or bowl and stir in cornstarch. Rub inside of a saucepan with garlic; cut clove halves into pieces and add to pan. Add broth, kirsch and nutmeg. Bring to a slow boil over medium-high heat. Add cheeses. Reduce heat to medium, stirring until cheese melts, 2 to 3 minutes. (Mixture will separate.) Stir in juice-cornstarch mixture, cooking until sauce comes together, 30 seconds. Stir in pasta and spoon into 8 small ramekins or espresso cups. Top with breadcrumbs; transfer to a baking sheet. Bake, uncovered, until tops bubble, 8 to 10 minutes. Remove from oven; transfer ramekins to a wire rack to cool, 4 to 5 minutes. Toss arugula, remaining lemon juice and pepper in a bowl. Top each mac 'n' cheese with salad.

Chef Charles