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	<title>LunaCafe &#187; tillamook cheddar cheese</title>
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	<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>
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 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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