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	<title>LunaCafe &#187; Side Dishes</title>
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	<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>
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		<title>Cauliflower Gratin with Tillamook Aged Cheddar, Caramelized Onions &amp; Applewood-Smoked Bacon</title>
		<link>http://thelunacafe.com/cauliflower-gratin-with-tillamook-aged-cheddar-caramelized-onions-applewood-smoked-bacon/</link>
		<comments>http://thelunacafe.com/cauliflower-gratin-with-tillamook-aged-cheddar-caramelized-onions-applewood-smoked-bacon/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 23:45:02 +0000</pubDate>
		<dc:creator>Susan S. Bradley</dc:creator>
				<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[French country cooking]]></category>
		<category><![CDATA[gratin]]></category>
		<category><![CDATA[Julia Child]]></category>
		<category><![CDATA[lunacafe]]></category>
		<category><![CDATA[SMS Bradley]]></category>
		<category><![CDATA[tillamook cheddar cheese]]></category>

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		<description><![CDATA[The combination of tender cauliflower, creamy sauce, crisp bacon, smoky flavor, melted cheese, and crunchy topping make this dish especially appealing, as well as comforting at some deep level. It is the kind of dish I can imagine Julia and Paul Child eating half a century ago in their Paris apartment. And yes, I just saw Julie and Julia. ?]]></description>
			<content:encoded><![CDATA[
			
				
			
		

 I spied a cauliflower gratin on a restaurant menu recently and was filled with nostalgia. It has been some time since such lovely, old-fashioned country French dishes were in vogue, and I miss them.
 I wasn&#8217;t able to order the gratin that night and am compensating by creating what I imagine the quintessential dish [...]]]></content:encoded>
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		<title>Quintessential Potato Gratin</title>
		<link>http://thelunacafe.com/quintessential-potato-gratin/</link>
		<comments>http://thelunacafe.com/quintessential-potato-gratin/#comments</comments>
		<pubDate>Sat, 11 Apr 2009 04:30:01 +0000</pubDate>
		<dc:creator>Susan S. Bradley</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[lunacafe]]></category>
		<category><![CDATA[potato gratin]]></category>
		<category><![CDATA[SMS Bradley]]></category>
		<category><![CDATA[variations]]></category>

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		<description><![CDATA[Is there anything finer in the world of vegetable cookery than a properly made Potato Gratin? Not in my book. However, there is a complicating factor that needs consideration. Potatoes are surprisingly acidic and have a definite tendency to curdle milk, half-and-half, and even, but to a lesser degree, heavy cream. What's the cook to do?]]></description>
			<content:encoded><![CDATA[
			
				
			
		

Is there anything finer in the world of vegetable cookery than a properly made Potato Gratin? Not in my book.
Actually, there are three basic types: one is made with heavy cream (Gratin Jurassien), one with half-and-half or milk (Gratin Dauphinois), and one with chicken or beef stock (Gratin Savoyard).

Although the methodology for all three is [...]]]></content:encoded>
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		<slash:comments>6</slash:comments>
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		<item>
		<title>Who&#8217;s Afraid of Mashed Potatoes?</title>
		<link>http://thelunacafe.com/whos-afraid-of-mashed-potatoes/</link>
		<comments>http://thelunacafe.com/whos-afraid-of-mashed-potatoes/#comments</comments>
		<pubDate>Wed, 07 Jan 2009 08:18:43 +0000</pubDate>
		<dc:creator>Susan S. Bradley</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[lunacafe]]></category>
		<category><![CDATA[mashed potato secrets]]></category>
		<category><![CDATA[mashed potatoes]]></category>
		<category><![CDATA[perfect mashed potatoes]]></category>
		<category><![CDATA[potato and yam gratin]]></category>
		<category><![CDATA[potato and yam mashers]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[SMS Bradley]]></category>

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		<description><![CDATA[Although it’s easy to make perfect mashed potatoes every time, many cooks face this particular culinary technique with trepidation. There is nothing like gluey, runny mashed potatoes to ruin your confidence as a cook. And if this happens to you during the preparation of an important meal, well the damage to your confidence may be even more [...]]]></description>
			<content:encoded><![CDATA[
			
				
			
		
Although it’s easy to make perfect mashed potatoes every time, many cooks face this particular culinary technique with trepidation. There is nothing like gluey, runny mashed potatoes to ruin your confidence as a cook. And if this happens to you during the preparation of an important meal, well the damage to your confidence may be even more [...]]]></content:encoded>
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		<slash:comments>8</slash:comments>
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