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><channel><title>LunaCafe &#187; Meat &amp; Poultry</title> <atom:link href="http://thelunacafe.com/category/recipes/meat-poultry/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>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> <item><title>Liquid Gold: Brown Poultry Stock</title><link>http://thelunacafe.com/liquid-gold-brown-poultry-stock/</link> <comments>http://thelunacafe.com/liquid-gold-brown-poultry-stock/#comments</comments> <pubDate>Mon, 21 Nov 2011 04:16:15 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Autumn Leaves]]></category> <category><![CDATA[Basics]]></category> <category><![CDATA[Meat & Poultry]]></category> <category><![CDATA[brown poultry stock]]></category> <category><![CDATA[Thanksksgiving]]></category> <category><![CDATA[turkey gravy]]></category> <category><![CDATA[turkey stock]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=13768</guid> <description><![CDATA[The most important element of Thanksgiving preparation in the OtherWorldly Kitchen is Brown Poultry Stock. I say this unequivocally, because it is essential to my Thanksgiving 24-Hour Gravy. Without this luscious, silky gravy, it’s just not Thanksgiving.]]></description> <wfw:commentRss>http://thelunacafe.com/liquid-gold-brown-poultry-stock/feed/</wfw:commentRss> <slash:comments>13</slash:comments> </item> <item><title>Chicken Tagine with Baby Artichokes, Green Olives, Apricots &amp; Preserved Lemon</title><link>http://thelunacafe.com/chicken-tagine-with-baby-artichokes-green-olives-apricots-preserved-lemon/</link> <comments>http://thelunacafe.com/chicken-tagine-with-baby-artichokes-green-olives-apricots-preserved-lemon/#comments</comments> <pubDate>Sun, 22 May 2011 00:04:17 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Meat & Poultry]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[artichokes]]></category> <category><![CDATA[chicken braise]]></category> <category><![CDATA[Morrocan cuisine]]></category> <category><![CDATA[ras el hanout]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[tagine]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12070</guid> <description><![CDATA[On the LunaCafe Facebook page recently, I bemoaned the fact that this is an atypically chilly and dreadfully dreary May in the Northwest. By chilly, I mean most days are in the 50’s, which forces me to put on three layers of everything just to step out the door. This is not the kind of weather that makes me all dreamy-eyed about eating cold, composed salads, no matter how much I will crave them once summer finally kicks in.Instead, I find myself jotting down ideas for Moroccan tagines. Why? Because they are hot, spicy, succulent, and so damn delicious that not even the weather can bring me down when I’m eating one.]]></description> <wfw:commentRss>http://thelunacafe.com/chicken-tagine-with-baby-artichokes-green-olives-apricots-preserved-lemon/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Lime-Marinated Steak Gyros with Tzatziki Sauce, Tomatoes, Onions, Feta &amp; Mint</title><link>http://thelunacafe.com/lime-marinated-steak-gyros-with-tzatziki-sauce-tomatoes-onions-feta-mint/</link> <comments>http://thelunacafe.com/lime-marinated-steak-gyros-with-tzatziki-sauce-tomatoes-onions-feta-mint/#comments</comments> <pubDate>Tue, 12 Apr 2011 06:34:56 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Meat & Poultry]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Sandwiches]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[Summer Sizzle]]></category> <category><![CDATA[flat bread]]></category> <category><![CDATA[gyro]]></category> <category><![CDATA[naan bread]]></category> <category><![CDATA[New York steak]]></category> <category><![CDATA[pita bread]]></category> <category><![CDATA[tzatziki sauce]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=11845</guid> <description><![CDATA[Can you say Tzatziki (za-ZEE-kee)? Honestly, it’s more difficult to say it than to make it. Which is a good thing, because it’s the magic potion that sends this Greek-inspired sandwich into the flavor stratosphere. And I promise, after one bite, no one will care if you bungle the pronunciation.]]></description> <wfw:commentRss>http://thelunacafe.com/lime-marinated-steak-gyros-with-tzatziki-sauce-tomatoes-onions-feta-mint/feed/</wfw:commentRss> <slash:comments>10</slash:comments> </item> </channel> </rss>
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