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><channel><title>LunaCafe &#187; Northwest</title> <atom:link href="http://thelunacafe.com/tag/northwest/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>Sweet Carrot Bisque with Umami Pesto</title><link>http://thelunacafe.com/sweet-carrot-bisque-with-umami-pesto/</link> <comments>http://thelunacafe.com/sweet-carrot-bisque-with-umami-pesto/#comments</comments> <pubDate>Mon, 08 Aug 2011 02:42:59 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Soups | Bisques | Chilis]]></category> <category><![CDATA[Summer Sizzle]]></category> <category><![CDATA[bisque]]></category> <category><![CDATA[carrot soup]]></category> <category><![CDATA[carrots]]></category> <category><![CDATA[Northwest]]></category> <category><![CDATA[Soup]]></category> <category><![CDATA[Umami Pesto]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12829</guid> <description><![CDATA[When I was a wee bonnie lass, I tolerated raw carrots, but cooked carrots were the kiss of death to my usually robust appetite. In fact, since MauiJim shares my aversion, I began to experiment tenuously with cooked carrots only recently. I usually saute them quickly or add them at the last minute to preserve their crunchy texture.However, carrot bisque is an exception. The carrots need to be fully tender in order to liquefy them in a blender. And because they are quite sweet by nature, especially when they are young and freshly dug, I treat them in a similar fashion to yams, sweet potatoes, and butternut squash.
]]></description> <wfw:commentRss>http://thelunacafe.com/sweet-carrot-bisque-with-umami-pesto/feed/</wfw:commentRss> <slash:comments>4</slash:comments> </item> <item><title>Sweet Cherry &amp; Pea Vine Salad with Basil &amp; Mint</title><link>http://thelunacafe.com/sweet-cherry-pea-vine-salad-with-basil-mint/</link> <comments>http://thelunacafe.com/sweet-cherry-pea-vine-salad-with-basil-mint/#comments</comments> <pubDate>Wed, 06 Jul 2011 04:21:42 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Cherries]]></category> <category><![CDATA[Salads]]></category> <category><![CDATA[Summer Sizzle]]></category> <category><![CDATA[Bing cherries]]></category> <category><![CDATA[Chelan cherries]]></category> <category><![CDATA[montmorency cherries]]></category> <category><![CDATA[Northwest]]></category> <category><![CDATA[pea vines]]></category> <category><![CDATA[pie cherries]]></category> <category><![CDATA[Rainier cherries]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[salad]]></category> <category><![CDATA[sweet cherries]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12697</guid> <description><![CDATA[This past Saturday, I walked through the Seattle University District Farmers Market with--gasp--no goal. I let the season’s bounty and the culinary muses set the agenda. The muses, aroused by my atypical lack of planning, whispered sweet nothings in my ear: “cherries, cherries, cherries.”Luckily, several growers’ tables were piled high with sweet cherries (Bings, Rainiers, and Chelans) and one grower had oh-so-hard-to-find Montmorency pie cherries as well. But at $10 a pound, I will plan what to make with these, perhaps next week. ]]></description> <wfw:commentRss>http://thelunacafe.com/sweet-cherry-pea-vine-salad-with-basil-mint/feed/</wfw:commentRss> <slash:comments>4</slash:comments> </item> <item><title>Fresh Strawberry Roundup</title><link>http://thelunacafe.com/fresh-strawberry-roundup/</link> <comments>http://thelunacafe.com/fresh-strawberry-roundup/#comments</comments> <pubDate>Thu, 16 Jun 2011 04:49:37 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Roundup]]></category> <category><![CDATA[Strawberries]]></category> <category><![CDATA[Summer Sizzle]]></category> <category><![CDATA[Northwest]]></category> <category><![CDATA[Recipes]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12426</guid> <description><![CDATA[To kick off Northwest strawberry season, here are the tried-and-true recipes from past seasons. Check out the Strawberry Primer first for a wide range of other flavors that partner beautifully with the inestimable Northwest strawberry.]]></description> <wfw:commentRss>http://thelunacafe.com/fresh-strawberry-roundup/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Eat. Seattle. Mistral Kitchen.</title><link>http://thelunacafe.com/eat-seattle-mistral-kitchen/</link> <comments>http://thelunacafe.com/eat-seattle-mistral-kitchen/#comments</comments> <pubDate>Sun, 25 Apr 2010 02:36:39 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Dining]]></category> <category><![CDATA[Seattle]]></category> <category><![CDATA[Chef William Belickis]]></category> <category><![CDATA[dining out]]></category> <category><![CDATA[Mistral Kitchen]]></category> <category><![CDATA[Northwest]]></category> <category><![CDATA[Pastry Chef Neil Robertson]]></category> <category><![CDATA[Seattle Restaurants]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=8675</guid> <description><![CDATA[You are looking at perhaps the most delectable pork belly in the world. No, the universe. According to one of the amiable chefs behind the kitchen bar from which MauiJim and I were watching the action, it was cooked sous-vide at 145 degrees--for TWO DAYS.You won’t, however, find this mentioned on the menu. I only suspected it after the fatty portion of the pork belly melted on my palate like warm butter. Then I asked. If I had been paying better attention, the plastic pouch from which the chef removed the portion of pork belly would have been an immediate give-away.
]]></description> <wfw:commentRss>http://thelunacafe.com/eat-seattle-mistral-kitchen/feed/</wfw:commentRss> <slash:comments>1</slash:comments> </item> </channel> </rss>
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