<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Gourmet Senses Blog &#187; Recipes</title>
	<atom:link href="http://gourmetsenses.net/blog/index.php/category/recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://gourmetsenses.net/blog</link>
	<description>The Complete Food Experience - Sights, Textures, Sounds, Smells, and Tastes</description>
	<lastBuildDate>Mon, 31 May 2010 14:07:48 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.4</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Moroccan Sensations &#8211; Part 3&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/</link>
		<comments>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 03:37:35 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chaariya]]></category>
		<category><![CDATA[Moroccan food]]></category>
		<category><![CDATA[Moroccan pasta]]></category>
		<category><![CDATA[vermicelli]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=969</guid>
		<description><![CDATA[
It&#8217;s hard to believe almost three weeks have gone by since I left Morocco. This summer, my mother-in-law added a new Moroccan dish to my culinary repertoire. This new dish is called Chaariya Medfouna &#8211; it literally means &#8220;vermicelli stuffed&#8221; or stuffed vermicelli. It&#8217;s a pasta dish. In America, unlike couscous or tagine, it&#8217;s a [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Cooking with Four Seasons&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/07/25/cooking-with-four-seasons/</link>
		<comments>http://gourmetsenses.net/blog/2009/07/25/cooking-with-four-seasons/#comments</comments>
		<pubDate>Sat, 25 Jul 2009 17:59:28 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cherry balsamic vinegar]]></category>
		<category><![CDATA[chocolate crème brulée]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[fresh pasta]]></category>
		<category><![CDATA[granita]]></category>
		<category><![CDATA[melon salad]]></category>
		<category><![CDATA[panzanella]]></category>
		<category><![CDATA[peaches]]></category>
		<category><![CDATA[pistachio cream]]></category>
		<category><![CDATA[squash blossoms]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=870</guid>
		<description><![CDATA[
Here is the full menu with recipes from this week&#8217;s cooking demo by Chef Alessandro Cartumini of Quattro in the Four Seasons Hotel in Palo Alto, California. I can say I thoroughly tasted all the ingredients in each dish. And it&#8217;s absolutely noteworthy on the Gourmet Senses blog. Enjoy!


Pecorino and Seasonal Melon Salad, Mint and [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/07/25/cooking-with-four-seasons/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>One Night in Toscana&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/21/one-night-in-toscana/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/21/one-night-in-toscana/#comments</comments>
		<pubDate>Thu, 21 May 2009 23:47:47 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fungi]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking lesson]]></category>
		<category><![CDATA[Tuscany]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=440</guid>
		<description><![CDATA[Cooking classes are a great place to get recipe ideas, learn new techniques, and make foodie friends. My good friend Carol and I couldn&#8217;t resist the menu at the culinary center of a local Whole Foods. So we joined Chef Lesa Atkins in her class and cooked up a storm. Lesa is a classically-trained French [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/05/21/one-night-in-toscana/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Chocolate Moment&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/17/a-chocolate-moment/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/17/a-chocolate-moment/#comments</comments>
		<pubDate>Sun, 17 May 2009 18:37:32 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Lavender]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[lavender]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[pots de crème]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=426</guid>
		<description><![CDATA[Pots de crème is a classic French custard baked in small pots. Chefs around the world have been wildly inventive with flavoring this silky dessert.
Yesterday, I got some dried organic lavender flowers from Rainbow Grocery in San Francisco.  This store to me is like a candy store to kids. No matter how many times I&#8217;ve [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/05/17/a-chocolate-moment/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tourists in Their Own Town&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/17/tourists-in-their-own-town/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/17/tourists-in-their-own-town/#comments</comments>
		<pubDate>Sun, 17 May 2009 07:10:57 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Moonside]]></category>
		<category><![CDATA[Noe Valley]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[San Francisco]]></category>
		<category><![CDATA[Half Moon Bay]]></category>
		<category><![CDATA[Le Zinc]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[Moonside Bakery]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=405</guid>
		<description><![CDATA[Summer is giving us a preview in the San Francisco area this weekend. I live on the coast so I&#8217;m more used to the fog and the cool ocean breeze year round. 70ºF plus weather is considered a heat wave around here. With this beautiful blessing, my husband Mo and I decided to play tourists [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/05/17/tourists-in-their-own-town/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Moroccan Sensations &#8211; Part 1&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/13/moroccan-sensations-part-1/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/13/moroccan-sensations-part-1/#comments</comments>
		<pubDate>Thu, 14 May 2009 04:16:19 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lemons]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Tagine]]></category>
		<category><![CDATA[Morocco]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[preserved lemon]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=367</guid>
		<description><![CDATA[
The aroma that fills the house while I cook this dish always brings me back to the spice shops in the middle of a Moroccan souk* (سوق), and the cozy breakfast nook in my mother-in-law&#8217;s kitchen in a small peaceful Moroccan town called Kenitra. To most people, Moroccan food is as exotic as a cobra [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/05/13/moroccan-sensations-part-1/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Romesco Fresco&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/08/romesco-fresco/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/08/romesco-fresco/#comments</comments>
		<pubDate>Sat, 09 May 2009 01:48:45 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Romesco Sauce]]></category>
		<category><![CDATA[Sauces]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=311</guid>
		<description><![CDATA[I&#8217;ve been getting a number of requests to share more recipes here. So when I was making more Romesco sauce last night, I remembered to take a few pictures and document the process. As I mentioned in a previous blog Spring Onions&#8230; (April 26, 2009), my friend Rachel Zemser the Intrepid Culinologist got me hooked [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/05/08/romesco-fresco/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>¡Feliz Cinco de Mayo!&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/05/feliz-cinco-de-mayo/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/05/feliz-cinco-de-mayo/#comments</comments>
		<pubDate>Tue, 05 May 2009 18:38:31 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Mole Sauce]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken mole]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cinco de mayo]]></category>
		<category><![CDATA[nachos]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=270</guid>
		<description><![CDATA[I can always use any excuse to pull out some chocolate from my pantry. Yes, my house is always stocked with the dark stuff. If you are looking for a recipe for a Cinco de Mayo dinner or a potluck party that you&#8217;ve been invited to, here is an entrée and a dessert suggestion (adapted [...]]]></description>
		<wfw:commentRss>http://gourmetsenses.net/blog/2009/05/05/feliz-cinco-de-mayo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

<!-- Dynamic Page Served (once) in 0.706 seconds -->

