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	<title> &#187; crepes</title>
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		<title>Pork Charcutière (and a giveaway!)</title>
		<link>http://fotocuisine.com/2010/02/20/pork-charcutiere-and-a-giveaway/</link>
		<comments>http://fotocuisine.com/2010/02/20/pork-charcutiere-and-a-giveaway/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 23:01:27 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[demi glace]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=246</guid>
		<description><![CDATA[
A few posts back, I documented the three day epic of demi glace.  The technique I used was adapted from one of my culinary idols, James Peterson, writing in Saveur magazine.  In the same article he provided a handful of sauce recipes using demi glace, including a derivation of the classic pork Sauce [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Shrimp Skewers with Red Curry Sauce and a Giveaway</title>
		<link>http://fotocuisine.com/2010/01/20/shrimp-skewers-with-red-curry-sauce-and-a-giveaway/</link>
		<comments>http://fotocuisine.com/2010/01/20/shrimp-skewers-with-red-curry-sauce-and-a-giveaway/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 01:41:17 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Contests]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[giveaways]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[supreme]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=245</guid>
		<description><![CDATA[
Congratulations to Jess at ]]></description>
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		<slash:comments>14</slash:comments>
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		<title>The Basics: Demi-Glace</title>
		<link>http://fotocuisine.com/2010/01/14/the-basics-demi-glace/</link>
		<comments>http://fotocuisine.com/2010/01/14/the-basics-demi-glace/#comments</comments>
		<pubDate>Thu, 14 Jan 2010 15:52:04 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bordelaise]]></category>
		<category><![CDATA[demi glace]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=213</guid>
		<description><![CDATA[
(Don&#8217;t forget to check out our giveaway at the bottom of our Christmas Dinner post!)
Sauces are my favorite part of cooking, from ketchup to béarnaise.  Since I love (and aspire to) French techniques, a good chunk of the sauces out there are based on some form of stock &#8212; vegetable stock, chicken, fish, beef, [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Cookies! Mexican Wedding Cookies and Peanut Butter Kiss Cookies</title>
		<link>http://fotocuisine.com/2009/12/23/cookies-mexican-wedding-cookies-and-peanut-butter-kiss-cookies/</link>
		<comments>http://fotocuisine.com/2009/12/23/cookies-mexican-wedding-cookies-and-peanut-butter-kiss-cookies/#comments</comments>
		<pubDate>Thu, 24 Dec 2009 01:37:00 +0000</pubDate>
		<dc:creator>Christey</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[sweet]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=210</guid>
		<description><![CDATA[

Things have been so crazy around here, that we haven&#8217;t had time to do our last two posts of the San Francisco trip, but they will be coming soon!
Until then, the holiday spirit suddenly whisked me away this morning, and I decided to make a run to the overcrowded grocery store to make my favorite [...]]]></description>
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		<slash:comments>1</slash:comments>
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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>
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		<slash:comments>3</slash:comments>
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		<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>Seared Buffalo with Fennel Béarnaise and Herb Crêpe</title>
		<link>http://fotocuisine.com/2008/09/26/seared-buffalo-with-fennel-bearnaise-and-herb-crepe/</link>
		<comments>http://fotocuisine.com/2008/09/26/seared-buffalo-with-fennel-bearnaise-and-herb-crepe/#comments</comments>
		<pubDate>Fri, 26 Sep 2008 18:58:55 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Royal Foodie Joust]]></category>
		<category><![CDATA[bearnaise]]></category>
		<category><![CDATA[buffalo]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[savory]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=126</guid>
		<description><![CDATA[Once again, it is Joust time!  Jenn, the Leftover Queen has a monthly Royal Foodie Joust where foodies from all over the world compete using three ingredients.  Last month&#8217;s winner was Peter from Souvlaki For the Soul who picked these ingredients for this month&#8217;s joust:
* Fennel (any part)
* Dairy (in any form)
* Parsley
Definitely [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/09/26/seared-buffalo-with-fennel-bearnaise-and-herb-crepe/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Duck breast crepes, with apples and feta</title>
		<link>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/</link>
		<comments>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/#comments</comments>
		<pubDate>Tue, 22 Apr 2008 22:04:41 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[orange duck]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=92</guid>
		<description><![CDATA[This is probably more of a fall or winter recipe, rather than a sunny spring one.  But, I was in the mood for duck breast, and duck goes well with fruit.  A lot of fruits like orange and cherry are a bit overdone, so I went with apples instead, but cooked them in [...]]]></description>
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		<slash:comments>8</slash:comments>
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