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	<title> &#187; poultry</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>
		<wfw:commentRss>http://fotocuisine.com/2010/02/20/pork-charcutiere-and-a-giveaway/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://fotocuisine.com/2010/01/14/the-basics-demi-glace/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Chicken and Shrimp Gumbo</title>
		<link>http://fotocuisine.com/2009/04/02/chicken-and-shrimp-gumbo/</link>
		<comments>http://fotocuisine.com/2009/04/02/chicken-and-shrimp-gumbo/#comments</comments>
		<pubDate>Fri, 03 Apr 2009 02:39:05 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cajun]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[stew]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=162</guid>
		<description><![CDATA[Christey and I started blogging about food on LiveJournal, just as a fun way to shoot what we would occassionally have for dinner.  When I decided to step up my cooking, and Christey decided to step up her food photography, we realized we needed something a little more robust than LJ.  We moved [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/04/02/chicken-and-shrimp-gumbo/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Chicken Marengo</title>
		<link>http://fotocuisine.com/2009/03/05/chicken-marengo/</link>
		<comments>http://fotocuisine.com/2009/03/05/chicken-marengo/#comments</comments>
		<pubDate>Thu, 05 Mar 2009 18:03:09 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[mediterranean]]></category>
		<category><![CDATA[poultry]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=156</guid>
		<description><![CDATA[On the 14th of June, 1800, in the Northern Italian town of Marengo, Napoleon&#8217;s troops were hit with a surprise attack from the Austrian forces, commanded by General Michael von Melas.  Napoleon figured the Austrians were retreating from Italy, and spread his army widely to try to cut them off.  Instead, von Melas [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/03/05/chicken-marengo/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Christmas Eve 2008</title>
		<link>http://fotocuisine.com/2008/12/31/christmas-eve-2008/</link>
		<comments>http://fotocuisine.com/2008/12/31/christmas-eve-2008/#comments</comments>
		<pubDate>Thu, 01 Jan 2009 03:28:48 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[braised buffalo]]></category>
		<category><![CDATA[buffalo]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coffee glaze]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hollandaise]]></category>
		<category><![CDATA[king clip]]></category>
		<category><![CDATA[mousse]]></category>
		<category><![CDATA[mushroom soup]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[quail eggs]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[slaw]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[tortelloni]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=144</guid>
		<description><![CDATA[Christmas Eve dinner is a special event for me.  Every year, I cook a four-course themed dinner for my family.  One year the theme was &#8220;wrapped&#8221; foods, one year the theme was red and green, that sort of thing.  Since I only go to this extreme once a year, I like to [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/12/31/christmas-eve-2008/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://fotocuisine.com/2008/11/20/seared-duck-breast-with-pomegranate-juice-reduction/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Chicken Curry with Fresh Coconut Milk</title>
		<link>http://fotocuisine.com/2008/11/10/chicken-curry-with-fresh-coconut-milk/</link>
		<comments>http://fotocuisine.com/2008/11/10/chicken-curry-with-fresh-coconut-milk/#comments</comments>
		<pubDate>Tue, 11 Nov 2008 02:08:24 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pad thai]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=136</guid>
		<description><![CDATA[When I was a kid living in Ft Lauderdale and Miami, we had graceful, sweeping coconut palms on the beach.  They were the palms of South Pacific and Gilligan&#8217;s Island &#8212; exotic, beautiful, and always ready to brain someone walking underneath.
Unfortunately, the coconut palms in South Florida and the Keys got hit with a [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/11/10/chicken-curry-with-fresh-coconut-milk/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Sour Cream Jalapeno Chicken</title>
		<link>http://fotocuisine.com/2008/11/04/sour-cream-jalapeno-chicken/</link>
		<comments>http://fotocuisine.com/2008/11/04/sour-cream-jalapeno-chicken/#comments</comments>
		<pubDate>Wed, 05 Nov 2008 03:14:21 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[sour cream jalepeno]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=135</guid>
		<description><![CDATA[I like to keep my jalapenos on the bush until they turn red.  There&#8217;s much more of a complex flavor, sweet, rich, earthy, compared to the more bitter and grassy green peppers.  It&#8217;s similar to red and green bell peppers, as is the cost of the final product &#8212; the red peppers take [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/11/04/sour-cream-jalapeno-chicken/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Buffalo Style Rock Cornish Hens</title>
		<link>http://fotocuisine.com/2008/08/29/buffalo-style-rock-cornish-hens/</link>
		<comments>http://fotocuisine.com/2008/08/29/buffalo-style-rock-cornish-hens/#comments</comments>
		<pubDate>Sat, 30 Aug 2008 02:08:39 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[buffalo sauce]]></category>
		<category><![CDATA[cornish hen]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=116</guid>
		<description><![CDATA[I went to college in upstate New York (RPI), which meant lots of buffalo wings.  There were many local hole-in-the-wall places that would deliver them to your door, just like pizza or Chinese.  My spice tolerance back then was through the roof, though it&#8217;s mellowed a bit since I moved to the tropics.
Still, [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/08/29/buffalo-style-rock-cornish-hens/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Apricot and Ginger Duck Breast with Duck Fat Potato Crisps</title>
		<link>http://fotocuisine.com/2008/06/22/apricot-and-ginger-duck-breast-with-duck-fat-potato-crisps/</link>
		<comments>http://fotocuisine.com/2008/06/22/apricot-and-ginger-duck-breast-with-duck-fat-potato-crisps/#comments</comments>
		<pubDate>Sun, 22 Jun 2008 16:02:05 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Royal Foodie Joust]]></category>
		<category><![CDATA[apricot]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=90</guid>
		<description><![CDATA[Jenn, The Leftover Queen, has a monthly Royal Foodie Joust.  This month, the ingredients are: apricots, ginger, butter.

I made a pan seared duck breast, served it over stewed apricot slices, and made a ginger and apricot sauce with shallots and chives.  When the duck breast had finished cooking, I fried long potato crisps [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/06/22/apricot-and-ginger-duck-breast-with-duck-fat-potato-crisps/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
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