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	<title>RadioGastronomy &#187; French</title>
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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>
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		<title>Sautéed Skate with Grenobloise Sauce and Potato Vapeur</title>
		<link>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/</link>
		<comments>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/#comments</comments>
		<pubDate>Sat, 28 Nov 2009 16:36:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brown Butter]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Caper]]></category>
		<category><![CDATA[Crouton]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Skate]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=811</guid>
		<description><![CDATA["I think that fish is nice, but then I think that rain is wet, so who am I to judge?" -Douglas Adams, British satirist and mastermind of the incredible Hitchhiker's Guide to the Galaxy, which every human being should read at least once]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Puff Pastry Fruit Tart</title>
		<link>http://radiogastronomy.com/2009/09/14/puff-pastry-fruit-tart/</link>
		<comments>http://radiogastronomy.com/2009/09/14/puff-pastry-fruit-tart/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 02:09:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Blueberry]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Kiwi]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Pastry Cream]]></category>
		<category><![CDATA[Puff Pastry]]></category>
		<category><![CDATA[Strawberry]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Tart]]></category>
		<category><![CDATA[Vanilla]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=537</guid>
		<description><![CDATA["Let us learn to appreciate there will be times when the trees will be bare, and look forward to the time when we may pick the fruit." -Anton Chekhov, Russian writer and father of the modern short story]]></description>
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		<slash:comments>1</slash:comments>
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		<title>French Apple Tart</title>
		<link>http://radiogastronomy.com/2009/09/04/french-apple-tart/</link>
		<comments>http://radiogastronomy.com/2009/09/04/french-apple-tart/#comments</comments>
		<pubDate>Fri, 04 Sep 2009 21:41:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Compote]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Tart]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=529</guid>
		<description><![CDATA[&#8220;In Hollywood, the women are all peaches.  It makes one long for an apple occasionally.&#8221; -W. Somerset Maugham, English writer and author of one of my favorite books, The Razor&#8217;s Edge Growing up in Colorado Springs, we had this incredible French bakery down the road from our house in Old Colorado City called &#8220;La Baguette.&#8221; [...]]]></description>
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		<title>Ragoût of Lamb with Spring Vegetables</title>
		<link>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/</link>
		<comments>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/#comments</comments>
		<pubDate>Mon, 31 Aug 2009 16:48:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[String Bean]]></category>
		<category><![CDATA[Tomato Paste]]></category>
		<category><![CDATA[Turnip]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=459</guid>
		<description><![CDATA[&#8220;Ghostbusters. Yes, we&#8217;re back.&#8221; -American actress Annie Potts as quirky, bug-eyed secretary Janine Melnitz in &#8220;Ghostbusters 2&#8220; I&#8217;m proud to announce that we&#8217;re back online, coming to you live and direct from our new headquarters in a renovated firehouse in Prospect Heights, Brooklyn.  It&#8217;s just like Ghostbusters, sort of!  The new kitchen is amazing and I [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Pompano En Papillote</title>
		<link>http://radiogastronomy.com/2009/07/27/pompano-en-papillote/</link>
		<comments>http://radiogastronomy.com/2009/07/27/pompano-en-papillote/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 16:04:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Pompano]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=233</guid>
		<description><![CDATA[The prospect of directly referencing a recipe that I&#8217;ve learned at The French Culinary Institute is a bit of a daunting one.  I don&#8217;t want to anger the school I adore by violating copyright or anything like that, but at the same time, I want to document what I&#8217;m learning for my family, my friends, [...]]]></description>
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