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><channel><title>LunaCafe &#187; Condiments</title> <atom:link href="http://thelunacafe.com/category/recipes/condiments/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>Umami Potion #9</title><link>http://thelunacafe.com/umami-potion-9/</link> <comments>http://thelunacafe.com/umami-potion-9/#comments</comments> <pubDate>Fri, 29 Jul 2011 03:30:43 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Condiments]]></category> <category><![CDATA[fifth taste]]></category> <category><![CDATA[paste]]></category> <category><![CDATA[pesto]]></category> <category><![CDATA[potion]]></category> <category><![CDATA[umami]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12813</guid> <description><![CDATA[We explored the umami (oo-MA-mee) phenomenon in the previous post, Umami: The Fifth Taste. Now it’s time to make a little umami magic of our own. But, as I mentioned in the earlier post, an umami paste with the predominant taste of anchovies (Taste #5 Umami Paste) is not as useful as it might otherwise be. You can always add a squeeze of anchovy paste if the need arises.]]></description> <wfw:commentRss>http://thelunacafe.com/umami-potion-9/feed/</wfw:commentRss> <slash:comments>10</slash:comments> </item> <item><title>Spiced Rhubarb Chutney</title><link>http://thelunacafe.com/spiced-rhubarb-chutney/</link> <comments>http://thelunacafe.com/spiced-rhubarb-chutney/#comments</comments> <pubDate>Tue, 28 Jun 2011 04:51:12 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Appetizers]]></category> <category><![CDATA[Condiments]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Rhubarb]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[Summer Sizzle]]></category> <category><![CDATA[appetizer]]></category> <category><![CDATA[chutney]]></category> <category><![CDATA[compote]]></category> <category><![CDATA[condiment]]></category> <category><![CDATA[pickles]]></category> <category><![CDATA[recipe]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12581</guid> <description><![CDATA[My Grandma Mary would have loved homemade chutney, but alas, I doubt she ever tasted true chutney, even though her cellar walls were lined yearly with row upon row of pickled and candied veggies and fruits.
She preserved everything she could get her hands on. Her large yard boasted mature peach, pear, plum, sweet cherry, pie cherry, and crab apple trees, which we loved to climb and pilfer.
]]></description> <wfw:commentRss>http://thelunacafe.com/spiced-rhubarb-chutney/feed/</wfw:commentRss> <slash:comments>8</slash:comments> </item> <item><title>Harissa: North African Hot Chile Sauce</title><link>http://thelunacafe.com/harissa-north-african-hot-chile-sauce/</link> <comments>http://thelunacafe.com/harissa-north-african-hot-chile-sauce/#comments</comments> <pubDate>Wed, 10 Nov 2010 01:55:04 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Autumn Leaves]]></category> <category><![CDATA[Condiments]]></category> <category><![CDATA[chile paste]]></category> <category><![CDATA[chile sauce]]></category> <category><![CDATA[condiment]]></category> <category><![CDATA[harissa]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=10233</guid> <description><![CDATA[Have you ever found yourself standing in front of the exotic condiments section of an upscale grocery store pondering whether to shell out $8 for a tiny jar of glistening something-or-other? The jars have names such as Sriracha, Chimichurri, and Harissa. You covet them ALL.That’s exactly what happened to me recently at City Market in Northwest Portland. I walked out of the store with a tiny, expensive jar of Mustapha’s Moroccan Harissa and although it turned out to be quite delicious, barely an hour had gone by before I began to make my own. I had visions of Red Kuri Squash &#038; Orange Soup with Cinnamon Harissa, and in order to follow that vision, I needed Harissa with more body and warmer spicing than the store-bought version. ]]></description> <wfw:commentRss>http://thelunacafe.com/harissa-north-african-hot-chile-sauce/feed/</wfw:commentRss> <slash:comments>10</slash:comments> </item> </channel> </rss>
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