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	<title>Salty Seattle &#187; ricotta</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>Nettle Gnudi with Crisped Sous Vide Duck and Rhubarb Reduction</title>
		<link>http://www.saltyseattle.com/2010/05/nettle-gnudi-with-crisped-sous-vide-duck-and-rhubarb-reduction/</link>
		<comments>http://www.saltyseattle.com/2010/05/nettle-gnudi-with-crisped-sous-vide-duck-and-rhubarb-reduction/#comments</comments>
		<pubDate>Sun, 09 May 2010 17:00:44 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crisped]]></category>
		<category><![CDATA[deep-fried]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[duck egg]]></category>
		<category><![CDATA[fabricate]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[gnudi]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[malfatti]]></category>
		<category><![CDATA[moscato]]></category>
		<category><![CDATA[nettle]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[reduction]]></category>
		<category><![CDATA[rhubarb]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[seattle]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[stinging]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1049</guid>
		<description><![CDATA[It’s springtime in Seattle and the land is engorged with possibility.  You don’t need to go farther than your own neighborhood to make a meal fit for royalty, let me show you.  I cook by feel rather than by rote more often than not, and it’s a good habit to be in if you want [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<item>
		<title>Truffled Edamame Rotoli in Sauternes Broth</title>
		<link>http://www.saltyseattle.com/2010/04/truffled-edamame-involtini-sauternes/</link>
		<comments>http://www.saltyseattle.com/2010/04/truffled-edamame-involtini-sauternes/#comments</comments>
		<pubDate>Sat, 17 Apr 2010 23:45:33 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[buddakan]]></category>
		<category><![CDATA[edamame]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[involtini]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[japan]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[meatpacking]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[sauternes]]></category>
		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1000</guid>
		<description><![CDATA[  This is one of the most attractive pastas I have ever made, on the inside and out.  As the dutiful author of a Seattle food blog, I owe it to you to share, but it’s so dang good I was this close to keeping this little gem in my secret bag of tricks.  The [...]]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Quail Egg Raviolone aka Inverted Carbonara</title>
		<link>http://www.saltyseattle.com/2010/01/quail-egg-raviolone-aka-inverted-carbonara/</link>
		<comments>http://www.saltyseattle.com/2010/01/quail-egg-raviolone-aka-inverted-carbonara/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 18:08:19 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[carbonara]]></category>
		<category><![CDATA[duck egg]]></category>
		<category><![CDATA[guanciale]]></category>
		<category><![CDATA[lemon cream]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[pancetta]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[quail egg]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[Raviolo]]></category>
		<category><![CDATA[raviolone]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[stuffed pasta]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=737</guid>
		<description><![CDATA[  I’m on a bit of a pasta kick these days that involves putting the egg on the inside.  A few months back I made a duck egg raviolo appetizer that complemented the fresh white Alba truffle I shaved over it perfectly.  Now that the Alba truffle season is passed and my inner foodie snob [...]]]></description>
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		<slash:comments>18</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>
		<wfw:commentRss>http://www.saltyseattle.com/2009/11/beets-one-meal-three-ways-insalata-gnocchi-then-gelato/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Sacchetti D’ Oro: Acorn Squash Caramelle with Hazelnut Beurre Noisette</title>
		<link>http://www.saltyseattle.com/2009/10/sacchetti-d-oro-acorn-squash-caramelle-with-hazelnut-beurre-noisette/</link>
		<comments>http://www.saltyseattle.com/2009/10/sacchetti-d-oro-acorn-squash-caramelle-with-hazelnut-beurre-noisette/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 05:52:07 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[acorn squash]]></category>
		<category><![CDATA[autumn]]></category>
		<category><![CDATA[buerre blanc]]></category>
		<category><![CDATA[buerre noisette]]></category>
		<category><![CDATA[caramelle]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[smoked salt]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=238</guid>
		<description><![CDATA[I have the greatest neighbors in the world who are always performing thoughtful little gestures that mean the world to me.  The most recent came in the form of a “just because” package left on the front mat- a cardboard box wrapped with a length of my favorite chartreuse ribbon.  The box contained five beautifully [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2009/10/sacchetti-d-oro-acorn-squash-caramelle-with-hazelnut-beurre-noisette/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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