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	<title>Salty Seattle &#187; beets</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>Bronte Pistachio-Chevre Fondue with Beet &#8220;Noodles&#8221;</title>
		<link>http://www.saltyseattle.com/2011/06/bronte-pistachio-chevre-fondue-with-beet-noodles/</link>
		<comments>http://www.saltyseattle.com/2011/06/bronte-pistachio-chevre-fondue-with-beet-noodles/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 20:55:32 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[baby beets]]></category>
		<category><![CDATA[beet greens]]></category>
		<category><![CDATA[beet noodles]]></category>
		<category><![CDATA[beet stems]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[bronte pistachio]]></category>
		<category><![CDATA[bronte pistachio cream]]></category>
		<category><![CDATA[bronte pistachio creme]]></category>
		<category><![CDATA[capri]]></category>
		<category><![CDATA[corfu]]></category>
		<category><![CDATA[gelato al pistacchio di bronte]]></category>
		<category><![CDATA[goat cheese fondue recipe]]></category>
		<category><![CDATA[naples]]></category>
		<category><![CDATA[napoli]]></category>
		<category><![CDATA[ouzo]]></category>
		<category><![CDATA[pistacchi]]></category>
		<category><![CDATA[pistacchio]]></category>
		<category><![CDATA[pistachio]]></category>
		<category><![CDATA[pistachio cream recipe]]></category>
		<category><![CDATA[pistachio fondue recipe]]></category>
		<category><![CDATA[pistachio gelato]]></category>
		<category><![CDATA[pompeii]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sicilia]]></category>
		<category><![CDATA[sicily]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[spinello]]></category>
		<category><![CDATA[the pink palace]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4115</guid>
		<description><![CDATA[There are pistachios and then there are pistachios. The first time I had pistachios I was riding bitch in my dad’s Chevy Luv and he offered to let me “drive,” meaning he pulled me onto his lap and let me man the wheel. We hulled pistachios with our teeth and spit the shells out the [...]]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Sous Vide Souffle / Jamón Ibérico / Légumes Parisienne</title>
		<link>http://www.saltyseattle.com/2010/10/sous-vide-souffle-parisienne-vegetables-jamon-iberico/</link>
		<comments>http://www.saltyseattle.com/2010/10/sous-vide-souffle-parisienne-vegetables-jamon-iberico/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 15:56:14 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chicken egg]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[delicata]]></category>
		<category><![CDATA[duck egg]]></category>
		<category><![CDATA[egg yolk]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[foam]]></category>
		<category><![CDATA[froth]]></category>
		<category><![CDATA[golden]]></category>
		<category><![CDATA[immersion circulator]]></category>
		<category><![CDATA[jamon iberico]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[parisienne]]></category>
		<category><![CDATA[parisienne balls]]></category>
		<category><![CDATA[parisienne scoop]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[raphael pena]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[red beets]]></category>
		<category><![CDATA[round cutter]]></category>
		<category><![CDATA[souffle]]></category>
		<category><![CDATA[souffle recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous vide souffle]]></category>
		<category><![CDATA[sous vide supreme]]></category>
		<category><![CDATA[spain]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1818</guid>
		<description><![CDATA[*One more day to vote in Project Food Blog Challenge #4. If you like me, why not vote for me here, pretty please? If sustainable chicken butchering wasn’t Food Ninja enough for you (one week left to enter the Food Ninja contest-do it::), how about giving water-bathed soufflés a whirl? This is a “soufflé” in [...]]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Braised Breast of Veal with Polenta Cakes, Glazed Vegetables, and Sweet Garlic</title>
		<link>http://www.saltyseattle.com/2010/08/braised-breast-veal-polenta-cakes-glazed-vegetables-sweet-garlic/</link>
		<comments>http://www.saltyseattle.com/2010/08/braised-breast-veal-polenta-cakes-glazed-vegetables-sweet-garlic/#comments</comments>
		<pubDate>Sat, 14 Aug 2010 17:27:12 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[birthday]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[breast]]></category>
		<category><![CDATA[cakes]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[keller]]></category>
		<category><![CDATA[laundry]]></category>
		<category><![CDATA[party]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[thomas]]></category>
		<category><![CDATA[turnips]]></category>
		<category><![CDATA[veal]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1369</guid>
		<description><![CDATA[What the hell is a breast of veal? Breasts come from squab, ducks, chickens, and plastic surgeons, commonly. The average chap doesn’t often think of the breast of a baby cow, but Thomas Keller is no average person, I’m coming to find out. It turns out veal does have a breast, and it’s a pretty [...]]]></description>
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		<slash:comments>15</slash:comments>
		</item>
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		<title>Sous Vide Veal Chops with Roasted Beets and Braised Beet Greens</title>
		<link>http://www.saltyseattle.com/2010/01/sous-vide-veal-chops-with-roasted-beets-and-braised-beet-greens/</link>
		<comments>http://www.saltyseattle.com/2010/01/sous-vide-veal-chops-with-roasted-beets-and-braised-beet-greens/#comments</comments>
		<pubDate>Sat, 09 Jan 2010 02:24:53 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[beet greens]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[Eades]]></category>
		<category><![CDATA[foodsaver]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous vide supreme]]></category>
		<category><![CDATA[veal chop]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=721</guid>
		<description><![CDATA[Santa was good to me this year. Perhaps it has something to do with the fact that my birthday is three days before Christmas and I expressly forbid gifts for that occasion, so Santa was able to splurge a bit on Christmas. I know, I know, Santa wouldn’t have gotten me a birthday gift anyway [...]]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<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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