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	<title> &#187; Informational</title>
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		<title>POM Cheesecake Minis</title>
		<link>http://fotocuisine.com/2009/12/03/pom-cheesecake-minis/</link>
		<comments>http://fotocuisine.com/2009/12/03/pom-cheesecake-minis/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 16:05:27 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Contests]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[sweet]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=207</guid>
		<description><![CDATA[
I tend more toward the savory than the sweet when I cook, but you can&#8217;t beat these two words: POM cheesecake.
I wanted to do little mini-bites, and I also wanted to experiment to see if I could incorporate POM pomegranate juice into the cheesecakes themselves instead of just in the sauce.  One of the [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/12/03/pom-cheesecake-minis/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Shrimp Tempura with POM Wasabi Sauce</title>
		<link>http://fotocuisine.com/2009/11/22/shrimp-tempura-with-pom-wasabi-sauce/</link>
		<comments>http://fotocuisine.com/2009/11/22/shrimp-tempura-with-pom-wasabi-sauce/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 20:09:54 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=205</guid>
		<description><![CDATA[
For November&#8217;s POM Wonderful Blog Post, I made shrimp tempura with a POM pomegranate juice wasabi sauce.  I wanted to fuse a little Japanese techniques with Floridian and even a little French and see how everything turned out.  I knew the pomegrante base for the sauce would work well with ginger and garlic [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/11/22/shrimp-tempura-with-pom-wasabi-sauce/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>POM Pomegranate Crème Brûlée</title>
		<link>http://fotocuisine.com/2009/10/20/pom-pomegranate-creme-brulee/</link>
		<comments>http://fotocuisine.com/2009/10/20/pom-pomegranate-creme-brulee/#comments</comments>
		<pubDate>Tue, 20 Oct 2009 15:18:00 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[pomegranate]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=188</guid>
		<description><![CDATA[
Most of what I like to cook is savory.  I do have a couple favorite desserts, however.  One is mousse, and last February, I made a  POM pomegranate and white chocolate mousse for Valentine&#8217;s Day.  For this month&#8217;s POM Guest Blogger entry, I decided to try incorporating pomegranate into one of [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/10/20/pom-pomegranate-creme-brulee/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Lamb Loin Chops with a POM Pomegranate Bordelaise</title>
		<link>http://fotocuisine.com/2009/09/25/lamb-loin-chops-with-a-pom-pomegranate-bordelaise/</link>
		<comments>http://fotocuisine.com/2009/09/25/lamb-loin-chops-with-a-pom-pomegranate-bordelaise/#comments</comments>
		<pubDate>Sat, 26 Sep 2009 02:08:47 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bordelaise]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=186</guid>
		<description><![CDATA[
This month&#8217;s POM recipe had an interesting twist from the start.  Our local Space Coast newspaper, Florida Today is doing a feature on food blogging and had contacted Christey and me, asking if they could &#8220;ride along&#8221; on one of our blog posts.  The day they called, I had just figured out what [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/09/25/lamb-loin-chops-with-a-pom-pomegranate-bordelaise/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>POM Pomegranate Gnocchi with Pomegranate Chocolate Ganache</title>
		<link>http://fotocuisine.com/2009/06/29/pom-pomegranate-gnocchi-with-pomegranate-chocolate-ganache/</link>
		<comments>http://fotocuisine.com/2009/06/29/pom-pomegranate-gnocchi-with-pomegranate-chocolate-ganache/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 12:53:31 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate chip]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[parisienne]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[sweet]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=175</guid>
		<description><![CDATA[A couple years ago, Christey and I ate at Thomas Keller&#8217;s Bouchon restaurant at the Venetian in Las Vegas.  It was the first (and so far only) Keller restaurant we have visited.  I had Keller&#8217;s gnocchi parisienne, which is a different way of making them from the more common potato or semolina versions. [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/06/29/pom-pomegranate-gnocchi-with-pomegranate-chocolate-ganache/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>POM Pomegranate Barbecue Ribs</title>
		<link>http://fotocuisine.com/2009/05/09/pom-pomegranate-barbecue-ribs/</link>
		<comments>http://fotocuisine.com/2009/05/09/pom-pomegranate-barbecue-ribs/#comments</comments>
		<pubDate>Sat, 09 May 2009 20:42:56 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baby back ribs]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=167</guid>
		<description><![CDATA[To some, May means the Kentucky Derby.  To others, the start of the summer growing season.  To many backyard chefs, May is the start of barbecue.
Barbecue used to be a very regional thing.  One area might mean pork while another means beef.  Some barbecue chefs prefer to smoke, some to grill, [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/05/09/pom-pomegranate-barbecue-ribs/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>POM Pomegranate Lamb Shank</title>
		<link>http://fotocuisine.com/2009/04/14/pom-pomegranate-lamb-shank/</link>
		<comments>http://fotocuisine.com/2009/04/14/pom-pomegranate-lamb-shank/#comments</comments>
		<pubDate>Tue, 14 Apr 2009 21:38:34 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[braised lamb]]></category>
		<category><![CDATA[braised vegetables]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=163</guid>
		<description><![CDATA[Lamb is one of those traditional ingredients of spring.  These days, world-wide distribution and modern farming methods allow lamb to be available year round (for better or worse), but for many years, lamb was only available in the springtime.  
Lamb is a great meat to use with pomegranate juice &#8212; it&#8217;s often paired [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/04/14/pom-pomegranate-lamb-shank/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>POM Pomegranate Mousse with White Chocolate Mousse Layer</title>
		<link>http://fotocuisine.com/2009/02/11/pom-pomegranate-mousse-with-white-chocolate-mousse-layer/</link>
		<comments>http://fotocuisine.com/2009/02/11/pom-pomegranate-mousse-with-white-chocolate-mousse-layer/#comments</comments>
		<pubDate>Thu, 12 Feb 2009 02:37:54 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Informational]]></category>
		<category><![CDATA[POM Wonderful]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mousse]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[white chocolate]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=152</guid>
		<description><![CDATA[Pomegranates have a wide and varied history in mythology.  Since pomegranates may be one of the first cultivated fruits, this shouldn&#8217;t be too surprising.  Ancient Greeks believed that Aphrodite (the original Greek incarnation of the Roman goddess Venus) planted the first pomegranate, on Cyprus.  The rest is history&#8230; or at least mythology.
February, [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/02/11/pom-pomegranate-mousse-with-white-chocolate-mousse-layer/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Pomegranate Contest Update &#8212; Thank you!</title>
		<link>http://fotocuisine.com/2009/01/30/pomegranate-contest-update-thank-you/</link>
		<comments>http://fotocuisine.com/2009/01/30/pomegranate-contest-update-thank-you/#comments</comments>
		<pubDate>Fri, 30 Jan 2009 23:04:11 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Contests]]></category>
		<category><![CDATA[Informational]]></category>
		<category><![CDATA[POM Wonderful]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=148</guid>
		<description><![CDATA[The POM Wonderful people have selected FotoCuisine&#8217;s Seared Duck Breast with Pomegranate Reduction as the winner of the 2008 POM Blog Recipe Contest!
Details, and the runners-up can be found on the POM Wonderful Blog.

You&#8217;ll notice the contest is in my name; there was only a spot for one name on the entry form.  If [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/01/30/pomegranate-contest-update-thank-you/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Cowgirl Chocolates</title>
		<link>http://fotocuisine.com/2008/12/14/cowgirl-chocolates/</link>
		<comments>http://fotocuisine.com/2008/12/14/cowgirl-chocolates/#comments</comments>
		<pubDate>Mon, 15 Dec 2008 02:34:25 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Informational]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[product tasting]]></category>
		<category><![CDATA[studio]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=142</guid>
		<description><![CDATA[Foodbuzz has a Tastemaker Program, which occassionally offers ingredients or products to featured publishers, to sample and enjoy.  Recently, Foodbuzz offered us the chance to try a sampling of Cowgirl Chocolates, and Christey and I couldn&#8217;t exactly turn down samples of handmade chocolate.


Cowgirl is out of Idaho, and hand crafts chocolate truffles and other [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/12/14/cowgirl-chocolates/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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