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	<title>Salty Seattle &#187; balsamic</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>Foie Gras Chantilly Croquembouche with Maple Balsamic Sauce</title>
		<link>http://www.saltyseattle.com/2010/07/foie-gras-chantilly-croquembouche-maple-balsamic-sauce/</link>
		<comments>http://www.saltyseattle.com/2010/07/foie-gras-chantilly-croquembouche-maple-balsamic-sauce/#comments</comments>
		<pubDate>Mon, 19 Jul 2010 05:17:01 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[au]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[chantilly]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[choux]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[creme]]></category>
		<category><![CDATA[croquembouche]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[foie]]></category>
		<category><![CDATA[goose]]></category>
		<category><![CDATA[gras]]></category>
		<category><![CDATA[liver]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[pate]]></category>
		<category><![CDATA[profiterole]]></category>
		<category><![CDATA[reduction]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[spun]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1283</guid>
		<description><![CDATA[Never one to jump on the latest baking trend, you can imagine my surprise when I found myself unable to shake the concept of engineering a croquembouche.  Let’s start by answering the question, what is a croquembouche.  It’s essentially a tower of profiteroles glued together with caramel, often drizzled in chocolate, spun sugar, or all [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Beets: One Ingredient Three Courses- Insalata, Gnocchi then Gelato</title>
		<link>http://www.saltyseattle.com/2009/11/beets-one-meal-three-ways-insalata-gnocchi-then-gelato/</link>
		<comments>http://www.saltyseattle.com/2009/11/beets-one-meal-three-ways-insalata-gnocchi-then-gelato/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 07:22:42 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[balsamic syrup]]></category>
		<category><![CDATA[beet gelato]]></category>
		<category><![CDATA[beet gnoccho]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[chevre]]></category>
		<category><![CDATA[chiogga beets]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[gnudi]]></category>
		<category><![CDATA[mache]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[ts eliot]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=531</guid>
		<description><![CDATA[  We have lingered in the chambers of the sea By sea-girls wreathed with seaweed red and brown Till human voices wake us, and we drown.                                                                                 -TS Eliot I don’t know what it is about the last stanza of The Love Song of J. Alfred Prufrock that has always made me think of beets.  [...]]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Rack of Lamb with Sun-Dried Tomato Balsamic Jus and Mozzarella Risotto Cakes</title>
		<link>http://www.saltyseattle.com/2009/09/rack-of-lamb-with-sun-dried-tomato-balsamic-jus-and-mozzarella-risotto-cakes/</link>
		<comments>http://www.saltyseattle.com/2009/09/rack-of-lamb-with-sun-dried-tomato-balsamic-jus-and-mozzarella-risotto-cakes/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 19:23:52 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[glamping]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[rack of lamb]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[sun-dried tomatoes]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=161</guid>
		<description><![CDATA[Whew, that title is a bit of a mouthful!  Almost as big a bite as you’ll want to take of the lamb and risotto cakes once they’re in front of you on the plate.  I knew I wanted to create something really special to nosh on during our “glamping” trip since all the apple-wood we [...]]]></description>
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		<slash:comments>2</slash:comments>
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