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	<title>RadioGastronomy &#187; Entrée</title>
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	<link>http://radiogastronomy.com</link>
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		<title>Pissaladiére</title>
		<link>http://radiogastronomy.com/2010/07/25/pissaladiere/</link>
		<comments>http://radiogastronomy.com/2010/07/25/pissaladiere/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 20:08:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Anchovy]]></category>
		<category><![CDATA[Black Olive]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Dough]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Oil-Cured Olive]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Provence]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2711</guid>
		<description><![CDATA["It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each." -Peter Mayle, British writer and ex-advertising industry drone, in his famous book A Year in Provence]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/07/25/pissaladiere/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ragoût of Rabbit with Hand-Rolled Sweet Potato Gnocchi, Shiitake Mushrooms, &amp; Pan Jus</title>
		<link>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/</link>
		<comments>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/#comments</comments>
		<pubDate>Sat, 15 May 2010 02:47:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Rabbit]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shiitake]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2144</guid>
		<description><![CDATA["Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen." -John Steinbeck, American novelist and writer of one of my most all-time most favoritest books (I have a lot of those), East of Eden]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Braised Lamb Shank with CousCous</title>
		<link>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/</link>
		<comments>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 01:32:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Clove]]></category>
		<category><![CDATA[CousCous]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pignoli]]></category>
		<category><![CDATA[Pine Nut]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1579</guid>
		<description><![CDATA["On my fifth trip to France I limited myself to the words and phrases that people actually use....Things began to come together, and I went from speaking like an evil baby to speaking like a hillbilly. "Is thems the thoughts of cows?" I'd ask the butcher, pointing to the calves' brains displayed in the front window. "I want me some lamb chop with handles on 'em." -David Sedaris, American story-teller and frequent NPR contributor, in his year 2000 essay collection Me Talk Pretty One Day]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Baked Mac &amp; Cheese with Herbed Panko Topping &amp; Fresh Tomato</title>
		<link>http://radiogastronomy.com/2010/03/16/baked-mac-cheese-with-herbed-panko-topping-fresh-tomato/</link>
		<comments>http://radiogastronomy.com/2010/03/16/baked-mac-cheese-with-herbed-panko-topping-fresh-tomato/#comments</comments>
		<pubDate>Tue, 16 Mar 2010 05:44:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Bechamel]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cavatappi]]></category>
		<category><![CDATA[Cheddar]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Gruyere]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Roux]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1039</guid>
		<description><![CDATA["He puts some MacAttack Mac &#038; Cheese in the microwave and dons headphones and takes out a video game so he won't be bored during the forty seconds it takes his lunch to cook." -George Saunders, awesome American writer/satirist, from his 2006 short story collection In Persuasion Nation]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/03/16/baked-mac-cheese-with-herbed-panko-topping-fresh-tomato/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bacon-Wrapped Roulade of Veal stuffed with Caramelized Onions, Dried Cherries, Brioche Breadcrumbs, &amp; Herbs, Laird&#8217;s Applejack Jus</title>
		<link>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/</link>
		<comments>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 19:07:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Applejack]]></category>
		<category><![CDATA[Austrian]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Brioche]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cherry]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dad]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Laird's Applejack]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Roulade]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1406</guid>
		<description><![CDATA["Mmmmm.....unexplained bacon." -Homer Simpson, Renaissance (Every)Man, beer guzzler, patriarch of The Simpsons family, and die-hard bacon fanatic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classic Beef Stew</title>
		<link>http://radiogastronomy.com/2010/01/11/classic-beef-stew/</link>
		<comments>http://radiogastronomy.com/2010/01/11/classic-beef-stew/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 04:43:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Beef Stock]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1250</guid>
		<description><![CDATA["If things start happening, don't worry, don't stew, just go right along and you'll start happening too." -Dr. Seuss, pseudonym of American writer/illustrator Theodor Seuss Geisel, writer of (hands, like, totally down) my most beloved and revered children's books ever in the history of.....ever]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/01/11/classic-beef-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classic Beef Stroganoff with Buttered Egg Noodles</title>
		<link>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/</link>
		<comments>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 20:54:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Noodle]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Russian]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=721</guid>
		<description><![CDATA["All normal people love meat.  If I went to a barbecue and there was no meat, I would say "Yo Goober!  Where's the meat?"  I'm trying to impress people, here, Lisa.  You don't win friends with salad." -Homer Simpson, lovable carnivore and patriarch of The Simpsons family]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Classic Swedish Meatballs with Lingonberry Sauce and Dill-Coated Egg Noodles</title>
		<link>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/</link>
		<comments>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 06:08:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Caraway Seed]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Ground Beef]]></category>
		<category><![CDATA[Ground Pork]]></category>
		<category><![CDATA[Ground Veal]]></category>
		<category><![CDATA[Lingonberry]]></category>
		<category><![CDATA[Meatball]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Retro]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Swedish]]></category>
		<category><![CDATA[Veal Stock]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1058</guid>
		<description><![CDATA["Miracles are like meatballs, because nobody can exactly agree on what they're made of, where they come from, or how often they should appear." -Lemony Snicket, pseudonym of Daniel Handler, the wonderful author of perfectly un-PC, slightly topsy-turvy children's stories]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Arroz Con Pollo</title>
		<link>http://radiogastronomy.com/2009/11/22/arroz-con-pollo/</link>
		<comments>http://radiogastronomy.com/2009/11/22/arroz-con-pollo/#comments</comments>
		<pubDate>Mon, 23 Nov 2009 01:59:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Achiote]]></category>
		<category><![CDATA[Annatto]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cuban]]></category>
		<category><![CDATA[Cubanelle Pepper]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pimiento]]></category>
		<category><![CDATA[Plum Tomato]]></category>
		<category><![CDATA[Puerto Rican]]></category>
		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sofrito]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1005</guid>
		<description><![CDATA["Nobody calls me chicken, Needles.  Nobody." -The magically non-aging Michael J. Fox as the excitable time-traveller Marty McFly in Back to the Future, Part II]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/22/arroz-con-pollo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pozole</title>
		<link>http://radiogastronomy.com/2009/11/10/pozole/</link>
		<comments>http://radiogastronomy.com/2009/11/10/pozole/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 16:44:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cotija]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Hominy]]></category>
		<category><![CDATA[Jalapeño]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Radish]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Southwestern]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Tequila]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=715</guid>
		<description><![CDATA["Bib and napkin, knife and fork, is the only way that I'll touch pork." -Kermit the Frog to Miss Piggy, as he rejects her constant advances yet again]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/10/pozole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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