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><channel><title>LunaCafe &#187; Side Dishes</title> <atom:link href="http://thelunacafe.com/category/recipes/side-dishes/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>The Inestimable Vegetable Rice Tian</title><link>http://thelunacafe.com/the-inestimable-vegetable-rice-tian/</link> <comments>http://thelunacafe.com/the-inestimable-vegetable-rice-tian/#comments</comments> <pubDate>Mon, 24 Oct 2011 02:45:29 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Casseroles]]></category> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Side Dishes]]></category> <category><![CDATA[Vegetables]]></category> <category><![CDATA[bechamel sauce]]></category> <category><![CDATA[French]]></category> <category><![CDATA[main course]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[rice casserole]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[tian]]></category> <category><![CDATA[vegetable casserole]]></category> <category><![CDATA[vegetarian]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=13362</guid> <description><![CDATA[A "tian" refers to a large number of French layered vegetable dishes, some of which include rice and a binder of some sort (as typified by Julia Child’s Tian de Courgettes au Riz, featured in Mastering the Art of French Cooking, Volume 2).I enjoy both styles but admit a particular fondness for the rich creaminess of the latter. It’s simple home cooking at its delicious best, and it lends itself to endless seasonal variation.]]></description> <wfw:commentRss>http://thelunacafe.com/the-inestimable-vegetable-rice-tian/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Potato Gratin with Ricotta, Pancetta &amp; Melted Leeks</title><link>http://thelunacafe.com/potato-gratin-with-ricotta-pancetta-melted-leeks/</link> <comments>http://thelunacafe.com/potato-gratin-with-ricotta-pancetta-melted-leeks/#comments</comments> <pubDate>Tue, 31 May 2011 03:47:59 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Casseroles]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Side Dishes]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[Vegetables]]></category> <category><![CDATA[cheddar cheese]]></category> <category><![CDATA[gratin]]></category> <category><![CDATA[gruyere cheese]]></category> <category><![CDATA[melted leeks]]></category> <category><![CDATA[potato gratin]]></category> <category><![CDATA[Potatoes]]></category> <category><![CDATA[ricotta]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12335</guid> <description><![CDATA[There are few dishes in the world more deeply satisfying than a perfectly made Potato Gratin. And by perfectly made, I mean the potatoes are cooked just until tender (not falling apart), are enveloped in a creamy (not curdled) sauce, and are well-seasoned, (not bland). Of course, it goes without saying that you should use a copious quantity of cheese and it should be excellent quality and aged to boot. In a dish this simple, each ingredient counts.]]></description> <wfw:commentRss>http://thelunacafe.com/potato-gratin-with-ricotta-pancetta-melted-leeks/feed/</wfw:commentRss> <slash:comments>2</slash:comments> </item> <item><title>Lemon &amp; Thyme Marinated Artichokes with Garlic Bread Crumbs &amp; Toasted Hazelnuts</title><link>http://thelunacafe.com/lemon-thyme-marinated-artichokes-with-garlic-bread-crumbs-toasted-hazelnuts/</link> <comments>http://thelunacafe.com/lemon-thyme-marinated-artichokes-with-garlic-bread-crumbs-toasted-hazelnuts/#comments</comments> <pubDate>Sat, 14 May 2011 02:12:47 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Appetizers]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Side Dishes]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[Vegetables]]></category> <category><![CDATA[appetizer]]></category> <category><![CDATA[Artichoke Primer]]></category> <category><![CDATA[artichokes]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[Sorrel Chive Pesto]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=11952</guid> <description><![CDATA[Years ago in Sedona, Arizona, a dish titled Fire-Smoked Lemon and Herb Marinated Artichoke caught my attention. I asked the server how it was prepared, and she said the artichokes were marinated for days in a lemon, garlic, olive oil, and fresh herb vinaigrette, then grilled over mesquite. She said they were to die for. They weren’t. In fact, I could barely discern the marinade at all. ]]></description> <wfw:commentRss>http://thelunacafe.com/lemon-thyme-marinated-artichokes-with-garlic-bread-crumbs-toasted-hazelnuts/feed/</wfw:commentRss> <slash:comments>5</slash:comments> </item> <item><title>Polenta (AKA Cornmeal Grits)</title><link>http://thelunacafe.com/polenta-aka-cornmeal-grits/</link> <comments>http://thelunacafe.com/polenta-aka-cornmeal-grits/#comments</comments> <pubDate>Mon, 10 Jan 2011 06:41:21 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Let It Snow]]></category> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Side Dishes]]></category> <category><![CDATA[basics]]></category> <category><![CDATA[cornmeal grits]]></category> <category><![CDATA[polenta]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[variations]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=11392</guid> <description><![CDATA[Polenta is basically a thick cornmeal mush (although culinary goddess, Marcella Hazan, calls this description an  indelicate use of the English language), which is either served hot and creamy from the pot with a sauce of some type or shaped and left to cool, then later sliced and fried, baked, or grilled.]]></description> <wfw:commentRss>http://thelunacafe.com/polenta-aka-cornmeal-grits/feed/</wfw:commentRss> <slash:comments>8</slash:comments> </item> </channel> </rss>
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