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	<title>Salty Seattle &#187; creme brulee</title>
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	<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>Duck Confit Cappelletti with Deconstructed “Orange Cream Soda”</title>
		<link>http://www.saltyseattle.com/2011/02/duck-confit-cappelletti-with-deconstructed-orange-cream-soda/</link>
		<comments>http://www.saltyseattle.com/2011/02/duck-confit-cappelletti-with-deconstructed-orange-cream-soda/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 15:13:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[blood orange]]></category>
		<category><![CDATA[blood oranges]]></category>
		<category><![CDATA[cappelletti]]></category>
		<category><![CDATA[cappelletti in brodo]]></category>
		<category><![CDATA[cappelletti recipe]]></category>
		<category><![CDATA[consomme]]></category>
		<category><![CDATA[creamsicle]]></category>
		<category><![CDATA[creme brulee]]></category>
		<category><![CDATA[creme brulee spheres]]></category>
		<category><![CDATA[deconstructed duck l orange]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[duck confit cappelletti]]></category>
		<category><![CDATA[duck confit recipe]]></category>
		<category><![CDATA[duck l orange]]></category>
		<category><![CDATA[gelled blood orange consomme]]></category>
		<category><![CDATA[grapefruit peel]]></category>
		<category><![CDATA[handmade pasta]]></category>
		<category><![CDATA[hibiscus]]></category>
		<category><![CDATA[leaf gelatin]]></category>
		<category><![CDATA[lecithin]]></category>
		<category><![CDATA[lemon balm]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[moulard]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[orange bubbles]]></category>
		<category><![CDATA[orange cream soda]]></category>
		<category><![CDATA[orange foam]]></category>
		<category><![CDATA[orange froth]]></category>
		<category><![CDATA[orange peel]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seattle]]></category>
		<category><![CDATA[spherified creme brulee]]></category>
		<category><![CDATA[tortellini]]></category>
		<category><![CDATA[valentine's day]]></category>
		<category><![CDATA[valentines day recipe]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3052</guid>
		<description><![CDATA[I have been staring at the images of this dish for three days attempting to come up with a cohesive explanation for why my mind works the way it does. This is how it happened- I hope you enjoy your stroll through the moldy catacombs of my mental avenues.  Come, let&#8217;s take a journey through [...]]]></description>
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		<slash:comments>19</slash:comments>
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		<title>Roadtrip: Restaurant Matisse in Deliriously Gorgeous Victoria, BC</title>
		<link>http://www.saltyseattle.com/2009/11/roadtrip-restaurant-matisse-in-deliriously-gorgeous-victoria-bc/</link>
		<comments>http://www.saltyseattle.com/2009/11/roadtrip-restaurant-matisse-in-deliriously-gorgeous-victoria-bc/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 06:42:14 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Shop]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[British Columbia]]></category>
		<category><![CDATA[Canada]]></category>
		<category><![CDATA[chocolate mousse]]></category>
		<category><![CDATA[Clipper]]></category>
		<category><![CDATA[creme brulee]]></category>
		<category><![CDATA[escargot]]></category>
		<category><![CDATA[filet mignon]]></category>
		<category><![CDATA[le crueset]]></category>
		<category><![CDATA[marathon]]></category>
		<category><![CDATA[Matisse]]></category>
		<category><![CDATA[Victoria]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=420</guid>
		<description><![CDATA[  The title is erroneous right off the bat, but Clippertrip just doesn’t have the same ring to it as roadtrip.  The Clipper is the nautical vessel one takes from Seattle to Victoria. It is essentially a high-speed shrunken version of a ferry, though it feels eerily like an airplane inside.  In any case, the [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Artisanal Brasserie: from Paris to Bellevue via NYC</title>
		<link>http://www.saltyseattle.com/2009/09/artisanal-brasserie-from-paris-to-bellevue-via-nyc/</link>
		<comments>http://www.saltyseattle.com/2009/09/artisanal-brasserie-from-paris-to-bellevue-via-nyc/#comments</comments>
		<pubDate>Fri, 18 Sep 2009 05:30:17 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Artisanal Table]]></category>
		<category><![CDATA[Bellevue]]></category>
		<category><![CDATA[brasserie]]></category>
		<category><![CDATA[Bravern]]></category>
		<category><![CDATA[creme brulee]]></category>
		<category><![CDATA[enoteca]]></category>
		<category><![CDATA[French cuisine]]></category>
		<category><![CDATA[fromagerie]]></category>
		<category><![CDATA[steak frittes]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=163</guid>
		<description><![CDATA[I had the opportunity to dine at Artisanal Brasserie in the newly-minted Bravern in downtown Bellevue last night.  During this first two weeks, which they’re considering a “soft-opening,” there are obviously some kinks to work out.  Because it is early days still, I don’t think it’s entirely fair to judge based on infinitesimal details, but rather, [...]]]></description>
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		<slash:comments>4</slash:comments>
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