<?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> &#187; bordelaise</title>
	<atom:link href="http://fotocuisine.com/category/recipes/sauces/bordelaise/feed/" rel="self" type="application/rss+xml" />
	<link>http://fotocuisine.com</link>
	<description></description>
	<lastBuildDate>Fri, 02 Jul 2010 01:51:04 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.5</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<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>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>Flat Iron Bordelaise with Braised Roots</title>
		<link>http://fotocuisine.com/2008/12/07/flat-iron-bordelaise-with-braised-roots/</link>
		<comments>http://fotocuisine.com/2008/12/07/flat-iron-bordelaise-with-braised-roots/#comments</comments>
		<pubDate>Mon, 08 Dec 2008 03:16:23 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[bordelaise]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[braised vegetables]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[flat iron steak]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=141</guid>
		<description><![CDATA[I got my December Saveur magazine in the mail the other day, and the cover trumpeted both filet mignon, and &#8220;The Secrets of French Sauces&#8221;.  Sauces are my favorite culinary field.  I thought to myself: &#8220;Self: check out the sauces article.  Maybe it&#8217;ll add some info to that book by Peterson you [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/12/07/flat-iron-bordelaise-with-braised-roots/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
	</channel>
</rss>
