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	<title>Fotocuisine</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>7</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://fotocuisine.com/2010/01/20/shrimp-skewers-with-red-curry-sauce-and-a-giveaway/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>San Francisco: The Last Day</title>
		<link>http://fotocuisine.com/2010/01/15/san-francisco-the-last-day/</link>
		<comments>http://fotocuisine.com/2010/01/15/san-francisco-the-last-day/#comments</comments>
		<pubDate>Fri, 15 Jan 2010 16:42:13 +0000</pubDate>
		<dc:creator>Christey</dc:creator>
				<category><![CDATA[Friends]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[tabletop]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[vodka]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=214</guid>
		<description><![CDATA[
This post is mostly pictures, as the last day of the Foodbuzz Blogger Festival consisted of a brunch and then we were left to explore the beautiful city on our own.

Farewell Brunch at Restaurant LuLu, including a Bloody Mary bar by Skyy

Ryan from Foodbuzz and Peter from Souvlaki for the Soul

Quiche, French Toast, and awesome [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2010/01/15/san-francisco-the-last-day/feed/</wfw:commentRss>
		<slash:comments>5</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>15</slash:comments>
		</item>
		<item>
		<title>Christmas 2009 and a Giveaway!</title>
		<link>http://fotocuisine.com/2010/01/10/christmas-2009-and-a-giveaway/</link>
		<comments>http://fotocuisine.com/2010/01/10/christmas-2009-and-a-giveaway/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 03:25:09 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Contests]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[braised oxtail]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[mousse]]></category>
		<category><![CDATA[peppadew]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sweet potato]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=212</guid>
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(Read to the end for a FotoCuisine Giveaway!)
Every year, I do a four-course Christmas dinner for family.  The number of guests range from 10 to 20 depending on the year, and to which cities family members are traveling over the holidays.  
Each year, I do a theme.  One year it was &#8220;wrapped&#8221; [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2010/01/10/christmas-2009-and-a-giveaway/feed/</wfw:commentRss>
		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>San Francisco Part 2</title>
		<link>http://fotocuisine.com/2010/01/09/san-francisco-part-2/</link>
		<comments>http://fotocuisine.com/2010/01/09/san-francisco-part-2/#comments</comments>
		<pubDate>Sat, 09 Jan 2010 04:24:24 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=211</guid>
		<description><![CDATA[
I guess that&#8217;s the problem with heading to San Francisco right before the holiday season.  There&#8217;s no time to update with family and holidays and all the food!
Hopefully, things will go back to a regular updating schedule soon.  We&#8217;re going to catch up with the Saturday events at the Foodbuzz First Annual Blogger [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2010/01/09/san-francisco-part-2/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://fotocuisine.com/2009/12/23/cookies-mexican-wedding-cookies-and-peanut-butter-kiss-cookies/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<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>POM Blogger Interview</title>
		<link>http://fotocuisine.com/2009/11/30/pom-blogger-interview/</link>
		<comments>http://fotocuisine.com/2009/11/30/pom-blogger-interview/#comments</comments>
		<pubDate>Tue, 01 Dec 2009 02:18:22 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=206</guid>
		<description><![CDATA[
December will be the last entry for us as the 2009 POM Blogger winner.  Jenn, from The Leftover Queen and hostess of The Foodie Blogroll interviewed me about my experiences coming up with POM recipes over the last year.
Check it out here: http://www.foodieblogroll.com/contests/new-contest-pom-wonderful-comment-to-win-giveaway-and-recipe-contest and leave a comment, because Jenn and POM Wonderful will be [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2009/11/30/pom-blogger-interview/feed/</wfw:commentRss>
		<slash:comments>0</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>
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