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	<title>Salty Seattle &#187; artichoke</title>
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	<link>http://www.saltyseattle.com</link>
	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>Potato Artichoke Bisque Sous Vide with Carrot Caviar Spheres</title>
		<link>http://www.saltyseattle.com/2010/09/potato-artichoke-bisque-sous-vide-with-carrot-caviar-spheres/</link>
		<comments>http://www.saltyseattle.com/2010/09/potato-artichoke-bisque-sous-vide-with-carrot-caviar-spheres/#comments</comments>
		<pubDate>Sun, 12 Sep 2010 19:45:07 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[bisque]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[spheres]]></category>
		<category><![CDATA[spherification]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1476</guid>
		<description><![CDATA[There is just no mistaking this alligator sweater and legwarmers feeling in the air. It’s autumn through and through, and for those of us who missed out on summer proper, it isn’t exactly a welcome shift. Nonetheless, it’s important to make limoncello when life gives you lemons, so I’m going to plunge Hunter Wellies-first into [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Sunchoke Dumplings with Smoky Asparagus Puree and Bacon Matchsticks</title>
		<link>http://www.saltyseattle.com/2010/05/sunchoke-dumplings-asparagus-puree-bacon-matchsticks/</link>
		<comments>http://www.saltyseattle.com/2010/05/sunchoke-dumplings-asparagus-puree-bacon-matchsticks/#comments</comments>
		<pubDate>Wed, 26 May 2010 06:12:27 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[girasole]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[jerusalem artichoke]]></category>
		<category><![CDATA[matchsticks]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[smoky]]></category>
		<category><![CDATA[sunchoke]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1123</guid>
		<description><![CDATA[  A great dish is more often than not comprised of three elements. This is no exception.  You have a healthy yet creamy vegetable in the asparagus puree. Mix in a staple starch but do it with a seasonal, unique base a la sunchokes. Finish the whole thing with a perfect protein (homemade bacon fits [...]]]></description>
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		<slash:comments>15</slash:comments>
		</item>
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		<title>Mango Moscato Deep-Fried Sous Vide Short Ribs with Sunchoke Gnocchetti</title>
		<link>http://www.saltyseattle.com/2010/05/mango-moscato-fried-sous-vide-short-ribs-sunchoke-gnocchetti/</link>
		<comments>http://www.saltyseattle.com/2010/05/mango-moscato-fried-sous-vide-short-ribs-sunchoke-gnocchetti/#comments</comments>
		<pubDate>Tue, 11 May 2010 05:48:13 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[@saltyseattle]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[deep fryer]]></category>
		<category><![CDATA[deep-fried]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gnocchetti]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[green garlic]]></category>
		<category><![CDATA[jerusalem]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[moscato]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[short ribs]]></category>
		<category><![CDATA[smoked]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sunchoke]]></category>
		<category><![CDATA[twitter]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1034</guid>
		<description><![CDATA[  Best. Dinner. Ever.  When you challenge yourself to the limits of personal creativity, more often than not the result is an epic failure. I have had my fair share of those: popovers that didn’t “pop”, mousse that was more like sludge, pasta fit to line the rubbish bin, not the inside of a happy [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Home-Cured Sous Vide Corned Beef and Salt-Pickled Vegetables</title>
		<link>http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/</link>
		<comments>http://www.saltyseattle.com/2010/03/home-cured-sous-vide-corned-beef-and-salt-pickled-vegetables/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 21:16:00 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[bresaola]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[corned beef]]></category>
		<category><![CDATA[cured]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[home-cured]]></category>
		<category><![CDATA[lobe]]></category>
		<category><![CDATA[mache]]></category>
		<category><![CDATA[pickled vegetables]]></category>
		<category><![CDATA[radish]]></category>
		<category><![CDATA[ruhlman]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[stracchino]]></category>
		<category><![CDATA[thomas keller]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=923</guid>
		<description><![CDATA[  Corned beef doesn’t exactly conjure images of glamour and sophistication; nevertheless it’s one of those things I get a craving for it roughly once a year. How convenient that my craving happened a short while before St. Patrick’s Day so I can share my results with you lot (I’m told that’s a right Irish [...]]]></description>
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		<slash:comments>19</slash:comments>
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