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	<title> &#187; cuisine</title>
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		<title>Florida Grouper with Peri Peri Beurre Blanc</title>
		<link>http://fotocuisine.com/2008/04/14/florida-grouper-with-peri-peri-beurre-blanc/</link>
		<comments>http://fotocuisine.com/2008/04/14/florida-grouper-with-peri-peri-beurre-blanc/#comments</comments>
		<pubDate>Tue, 15 Apr 2008 02:43:57 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beurre blanc]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[grouper]]></category>
		<category><![CDATA[peri peri]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[south african]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=84</guid>
		<description><![CDATA[I am distantly South African on my father&#8217;s side, through Capetown great-grandparents.  It&#8217;s never been much more than an entry on my family tree, which is an opalescent moving target.  Depending on wars, shifting European borders, bloodlines, religion, and territorial disputes, I can be considered 100% Polish in one perspective, or as splintered [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Blue Crab Bisque, with Shrimp Stir Fry</title>
		<link>http://fotocuisine.com/2008/04/09/76/</link>
		<comments>http://fotocuisine.com/2008/04/09/76/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 01:57:37 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[bisque]]></category>
		<category><![CDATA[blue crab]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[stir fry]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=76</guid>
		<description><![CDATA[
We live on a canal, which in turn feeds into the mouth of a river, which then feeds into a lagoon, which makes its way to the Atlantic.  Which is a roundabout way of saying I could sail around the world from my backyard and return, except I don&#8217;t think our canal is deep [...]]]></description>
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		<slash:comments>17</slash:comments>
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		<item>
		<title>Crab Legs</title>
		<link>http://fotocuisine.com/2008/04/04/crab-legs/</link>
		<comments>http://fotocuisine.com/2008/04/04/crab-legs/#comments</comments>
		<pubDate>Sat, 05 Apr 2008 00:31:44 +0000</pubDate>
		<dc:creator>Christey</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[crab legs]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=72</guid>
		<description><![CDATA[
]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/04/04/crab-legs/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Key Lime Shrimp and Scallops</title>
		<link>http://fotocuisine.com/2008/03/31/key-lime-shrimp-and-scallops-4/</link>
		<comments>http://fotocuisine.com/2008/03/31/key-lime-shrimp-and-scallops-4/#comments</comments>
		<pubDate>Mon, 31 Mar 2008 15:22:08 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[key lime]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/2008/03/31/key-lime-shrimp-and-scallops-4/</guid>
		<description><![CDATA[

One of my seafood stores had nice big scallops for sale, 8 to a pound, and I knew I already had key limes and cilantro at home, so I kinda went with a Latin/Caribbean feel.


After peeling and deveining/gutting the shrimp, and checking the scallops for leftover bits, I patted all dry-ish with paper towels and [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<item>
		<title>Spices and garlic</title>
		<link>http://fotocuisine.com/2008/02/29/red-pepper/</link>
		<comments>http://fotocuisine.com/2008/02/29/red-pepper/#comments</comments>
		<pubDate>Fri, 29 Feb 2008 15:31:59 +0000</pubDate>
		<dc:creator>Christey</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[studio]]></category>
		<category><![CDATA[tabletop]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[red pepper]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/2008/02/29/red-pepper/</guid>
		<description><![CDATA[










]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/02/29/red-pepper/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cajun Chicken with Risotto</title>
		<link>http://fotocuisine.com/2008/02/26/cajun-chicken-with-risotto/</link>
		<comments>http://fotocuisine.com/2008/02/26/cajun-chicken-with-risotto/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 01:46:47 +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[art]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/2008/02/26/cajun-chicken-with-risotto/</guid>
		<description><![CDATA[
Last night, I finished work late and didn&#8217;t want to go to the store, so I kinda whipped something up based on what ingredients I just happened to have in the house.  It worked out in the end, but there were a few back-and-forth ideas, and one side that just didn&#8217;t work out.
I had: [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/02/26/cajun-chicken-with-risotto/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Braised Beef Shortribs</title>
		<link>http://fotocuisine.com/2008/02/24/braised-beef-shortribs-4/</link>
		<comments>http://fotocuisine.com/2008/02/24/braised-beef-shortribs-4/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 02:26:15 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[shortribs]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/2008/02/24/braised-beef-shortribs-4/</guid>
		<description><![CDATA[
So.  Braising.I&#8217;ve hit a lot of classical cooking in the last few months or so, trying to add some knowledge to my cooking improv.  However, most of my experimentation has been in sauces, from mother- to derivative-, with just a bit of French technique.
I recently bought Tom Colicchio&#8217;s Think Like a Chef (he [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/02/24/braised-beef-shortribs-4/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Salt Crust Pompano</title>
		<link>http://fotocuisine.com/2008/02/23/salt-crust-pompano-2/</link>
		<comments>http://fotocuisine.com/2008/02/23/salt-crust-pompano-2/#comments</comments>
		<pubDate>Sun, 24 Feb 2008 02:11:27 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pompano]]></category>
		<category><![CDATA[salt crust]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[salt-crust]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/2008/02/23/salt-crust-pompano-2/</guid>
		<description><![CDATA[
I&#8217;ve been wanting to try a salt-crust meal for a few years now.  Iron Chef (the original Japanese version) used the technique often, and several of my latest cookbooks mentioned the technique, but at 9am this morning as I was keeping my 14 month old daughter from banging a toy into my 4 month [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/02/23/salt-crust-pompano-2/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Hair of the Dog</title>
		<link>http://fotocuisine.com/2008/01/30/hair-of-the-dog-2/</link>
		<comments>http://fotocuisine.com/2008/01/30/hair-of-the-dog-2/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 17:22:04 +0000</pubDate>
		<dc:creator>Christey</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[drinks]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[bloody mary]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/2008/01/30/hair-of-the-dog-2/</guid>
		<description><![CDATA[
I prefer this first one, but most people seem to like the second one.

]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/01/30/hair-of-the-dog-2/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lobster Roll</title>
		<link>http://fotocuisine.com/2008/01/17/lobster-roll/</link>
		<comments>http://fotocuisine.com/2008/01/17/lobster-roll/#comments</comments>
		<pubDate>Fri, 18 Jan 2008 02:54:05 +0000</pubDate>
		<dc:creator>Christey</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[tabletop]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[bisque]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[photos]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/2008/01/17/lobster-roll/</guid>
		<description><![CDATA[
and lobster bisque
]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/01/17/lobster-roll/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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