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	<title> &#187; french</title>
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		<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>
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		<slash:comments>4</slash:comments>
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		<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>
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		<slash:comments>4</slash:comments>
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		<title>Seared Duck Breast with Pomegranate Juice Reduction</title>
		<link>http://fotocuisine.com/2008/11/20/seared-duck-breast-with-pomegranate-juice-reduction/</link>
		<comments>http://fotocuisine.com/2008/11/20/seared-duck-breast-with-pomegranate-juice-reduction/#comments</comments>
		<pubDate>Fri, 21 Nov 2008 03:37:14 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[frites]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=138</guid>
		<description><![CDATA[The cooler months are upon us, and one of the most colorful and healthiest ingredients for this time of year is the pomegranate.  Fall and winter seasonal foods might sometimes seem a little bland &#8212; parsnips, cabbage, potatoes, squash.  Pomegranates, in season from roughly September to January, offer a striking contrast with their [...]]]></description>
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		<slash:comments>19</slash:comments>
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		<title>Flat Iron Steak with Herb Butter and Pomme Frites</title>
		<link>http://fotocuisine.com/2008/08/13/flat-iron-steak-with-herb-butter-and-pomme-frites/</link>
		<comments>http://fotocuisine.com/2008/08/13/flat-iron-steak-with-herb-butter-and-pomme-frites/#comments</comments>
		<pubDate>Wed, 13 Aug 2008 23:56:13 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[flat iron steak]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[frites]]></category>
		<category><![CDATA[herb butter]]></category>
		<category><![CDATA[pomme frites]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=101</guid>
		<description><![CDATA[We&#8217;ve done a couple steak dishes, a flat iron done mojo style, and a more classic filet mignon with béarnaise and fried matchstick potatoes.
I sorta played with both a little more this time and made a simple grilled flat iron steak, with an herb butter inspired by Thomas Keller&#8217;s recipe from his Bouchon cookbook, and [...]]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Filet Bearnaise with Matchstick Frites</title>
		<link>http://fotocuisine.com/2008/05/12/filet-bearnaise-with-matchstick-frites/</link>
		<comments>http://fotocuisine.com/2008/05/12/filet-bearnaise-with-matchstick-frites/#comments</comments>
		<pubDate>Tue, 13 May 2008 04:06:59 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bearnaise]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[dinners]]></category>
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		<category><![CDATA[food]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[frites]]></category>
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		<category><![CDATA[gourmet]]></category>
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		<category><![CDATA[steak]]></category>
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		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=98</guid>
		<description><![CDATA[The March issue of Gourmet had a little recipe for steak béarnaise, with fried matchstick potatoes.  It was kinda tucked in the middle, among all the other interesting French rustic meals hither and yon.  How classic can you get?  Meat and béarnaise, with fried potatoes.  Steak frites with a twist.
Since March, [...]]]></description>
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		<slash:comments>20</slash:comments>
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