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	<title> &#187; techniques</title>
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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>
		<wfw:commentRss>http://fotocuisine.com/2008/08/13/flat-iron-steak-with-herb-butter-and-pomme-frites/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Happy Bastille Day!</title>
		<link>http://fotocuisine.com/2008/07/14/happy-bastille-day/</link>
		<comments>http://fotocuisine.com/2008/07/14/happy-bastille-day/#comments</comments>
		<pubDate>Tue, 15 Jul 2008 03:01:22 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mousse]]></category>
		<category><![CDATA[bastille day]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://fotocuisine.com/?p=95</guid>
		<description><![CDATA[For every modern nation, there is a line drawn in the sand at which historians believe it was impossible to reverse the course of events.  For the US, the birth of our country could have been acceptably marked at the passage of the Stamp Act of 1765, or the Boston Massacre in 1770, or [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/07/14/happy-bastille-day/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Sriracha Glazed Scallops with Bacon Mango Risotto</title>
		<link>http://fotocuisine.com/2008/06/16/sriracha-glazed-scallops-with-bacon-mango-risotto/</link>
		<comments>http://fotocuisine.com/2008/06/16/sriracha-glazed-scallops-with-bacon-mango-risotto/#comments</comments>
		<pubDate>Tue, 17 Jun 2008 01:59:19 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[oriental]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[sriracha]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=117</guid>
		<description><![CDATA[Grouper is not the only ingredient that&#8217;s seasonal in Florida right now.  You can&#8217;t walk the neighborhood without a mango hitting you on the head.  When I lived on the beach in the Tampa Bay area, my neighbor had a mango tree over the fence that divided our property.  In June, I&#8217;d [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/06/16/sriracha-glazed-scallops-with-bacon-mango-risotto/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Duck breast crepes, with apples and feta</title>
		<link>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/</link>
		<comments>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/#comments</comments>
		<pubDate>Tue, 22 Apr 2008 22:04:41 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[orange duck]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[techniques]]></category>

		<guid isPermaLink="false">http://behindtheviewfinder.wordpress.com/?p=92</guid>
		<description><![CDATA[This is probably more of a fall or winter recipe, rather than a sunny spring one.  But, I was in the mood for duck breast, and duck goes well with fruit.  A lot of fruits like orange and cherry are a bit overdone, so I went with apples instead, but cooked them in [...]]]></description>
		<wfw:commentRss>http://fotocuisine.com/2008/04/22/duck-breast-crepes-with-apples-and-feta/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://fotocuisine.com/2008/04/09/76/feed/</wfw:commentRss>
		<slash:comments>17</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>
		<wfw:commentRss>http://fotocuisine.com/2008/03/31/key-lime-shrimp-and-scallops-4/feed/</wfw:commentRss>
		<slash:comments>7</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>
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