<?xml version="1.0" encoding="UTF-8"?> <rss
version="2.0"
xmlns:content="http://purl.org/rss/1.0/modules/content/"
xmlns:wfw="http://wellformedweb.org/CommentAPI/"
xmlns:dc="http://purl.org/dc/elements/1.1/"
xmlns:atom="http://www.w3.org/2005/Atom"
xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
><channel><title>LunaCafe &#187; Autumn Leaves</title> <atom:link href="http://thelunacafe.com/category/autumn-leaves/feed/" rel="self" type="application/rss+xml" /><link>http://thelunacafe.com</link> <description>... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley</description> <lastBuildDate>Thu, 09 Feb 2012 02:12:16 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item><title>Golden Raisin Mostarda with a Kick</title><link>http://thelunacafe.com/golden-raisin-mostarda-with-a-kick/</link> <comments>http://thelunacafe.com/golden-raisin-mostarda-with-a-kick/#comments</comments> <pubDate>Tue, 31 Jan 2012 04:12:16 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Appetizers]]></category> <category><![CDATA[Autumn Leaves]]></category> <category><![CDATA[Condiments]]></category> <category><![CDATA[Let It Snow]]></category> <category><![CDATA[Sandwiches]]></category> <category><![CDATA[appetizer]]></category> <category><![CDATA[chutney]]></category> <category><![CDATA[condiment]]></category> <category><![CDATA[conserve]]></category> <category><![CDATA[mostarda]]></category> <category><![CDATA[mustard]]></category> <category><![CDATA[raisins]]></category> <category><![CDATA[Recipes]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=14290</guid> <description><![CDATA[Mostarda has been showing up with some frequency on restaurant menus of late and after tasting it for the first time with a succulent grilled pork chop at Nel Centro a couple of years ago, I was smitten. It was LOVE at first bite.Imagine fresh or dried fruit glazed in a sweet, spicy syrup with a subtle or not so subtle mustard kick. As good as that pork chop was, I could have eaten an entire plate of the mostarda.
]]></description> <wfw:commentRss>http://thelunacafe.com/golden-raisin-mostarda-with-a-kick/feed/</wfw:commentRss> <slash:comments>1</slash:comments> </item> <item><title>Mexican Tortilla Soup with Frizzled Tortillas</title><link>http://thelunacafe.com/mexican-tortilla-soup-with-frizzled-tortillas/</link> <comments>http://thelunacafe.com/mexican-tortilla-soup-with-frizzled-tortillas/#comments</comments> <pubDate>Fri, 20 Jan 2012 02:33:20 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Autumn Leaves]]></category> <category><![CDATA[Let It Snow]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Soups | Bisques | Chilis]]></category> <category><![CDATA[Summer Sizzle]]></category> <category><![CDATA[all season]]></category> <category><![CDATA[Mexican]]></category> <category><![CDATA[Soup]]></category> <category><![CDATA[tortilla soup]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=14222</guid> <description><![CDATA[Over the years, I have eaten this much-lauded soup in every restaurant and café I could find it. I love the concept—toasted chiles, tomatoes, garlic, corn tortillas, and cumin soup base with fried tortillas, avocado, and sour cream embellishments—but not always the execution. Restaurant renditions vary considerably, as do recipes in American Southwest and Mexican cookbooks.]]></description> <wfw:commentRss>http://thelunacafe.com/mexican-tortilla-soup-with-frizzled-tortillas/feed/</wfw:commentRss> <slash:comments>3</slash:comments> </item> <item><title>Kamut, Kale &amp; Cabbage Soup with Winter Pistou</title><link>http://thelunacafe.com/kamut-kale-cabbage-soup-with-winter-pistou/</link> <comments>http://thelunacafe.com/kamut-kale-cabbage-soup-with-winter-pistou/#comments</comments> <pubDate>Mon, 09 Jan 2012 05:19:16 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Autumn Leaves]]></category> <category><![CDATA[Let It Snow]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Soups | Bisques | Chilis]]></category> <category><![CDATA[Uncategorized]]></category> <category><![CDATA[pistou]]></category> <category><![CDATA[Soup]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=14080</guid> <description><![CDATA[Wet, bone-chilling Northwest winters demand a repertoire of inspired, nourishing, soul-lifting soups. So this January, LunaCafe OtherWorldly Kitchen is all about soup. I’m challenging myself to create four new meal-in-a-bowl soups by the end of the month.]]></description> <wfw:commentRss>http://thelunacafe.com/kamut-kale-cabbage-soup-with-winter-pistou/feed/</wfw:commentRss> <slash:comments>7</slash:comments> </item> <item><title>Dry-Cured Breast of Turkey Roulade with Autumn Herbs</title><link>http://thelunacafe.com/dry-cured-breast-of-turkey-roulade-with-autumn-herbs/</link> <comments>http://thelunacafe.com/dry-cured-breast-of-turkey-roulade-with-autumn-herbs/#comments</comments> <pubDate>Wed, 23 Nov 2011 04:24:04 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Autumn Leaves]]></category> <category><![CDATA[Meat & Poultry]]></category> <category><![CDATA[dry curing]]></category> <category><![CDATA[poultry]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Thanksgiving]]></category> <category><![CDATA[turkey breast roast]]></category> <category><![CDATA[turkey roulade]]></category> <category><![CDATA[wet brining; Autumn herb paste]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=13840</guid> <description><![CDATA[This Thanksgiving, I give thanks to Zuni Café culinary goddess, Judy Rodgers, for turning me on to dry salt curing. had wet brined poultry and pork for years before trying the salt curing process Chef Rodgers describes in The Zuni Café Cookbook. To compare the two methods, I conducted several tests, and to my palate, salt-curing wins. Although both methods have advantages, you just can’t beat salt-curing for ease and juiciness of the cooked meat.]]></description> <wfw:commentRss>http://thelunacafe.com/dry-cured-breast-of-turkey-roulade-with-autumn-herbs/feed/</wfw:commentRss> <slash:comments>6</slash:comments> </item> </channel> </rss>
<!-- Performance optimized by W3 Total Cache. Learn more: http://www.w3-edge.com/wordpress-plugins/

Minified using disk: basic
Page Caching using disk: enhanced (User agent is rejected)
Database Caching 1/22 queries in 0.018 seconds using disk: basic
Object Caching 594/633 objects using disk: basic

Served from: thelunacafe.com @ 2012-02-10 16:17:39 -->
