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	<title>Wine Inquirer &#187; Recipes</title>
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		<item>
		<title>Chicken, Pork and Fish&#8230;&#8230;&#8230;&#8230;Oh My</title>
		<link>http://www.wineinquirer.com/2011/03/chicken-pork-and-fish-oh-my/</link>
		<comments>http://www.wineinquirer.com/2011/03/chicken-pork-and-fish-oh-my/#comments</comments>
		<pubDate>Thu, 31 Mar 2011 15:52:26 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=5045</guid>
		<description><![CDATA[Here are four new recipes, all of which should satisfy your palate
Pistachio Encrusted Chicken:
This is a very tasty dish with an outstanding fresh avocado based sauce/dressing.
Ingredients:
½ cup shelled and finely ground pistachio nuts
2 portions of salt: a ½  tsp and ¼ tsp
Fresh black pepper
4 boneless, skinless chicken breasts, well washed and dried
2-3 Tbsp extra virgin [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2011/03/chicken-pork-and-fish-oh-my/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Stuffed Sole with Shrimp Sauce</title>
		<link>http://www.wineinquirer.com/2010/12/baked-stuffed-sole-with-shrimp-sauce/</link>
		<comments>http://www.wineinquirer.com/2010/12/baked-stuffed-sole-with-shrimp-sauce/#comments</comments>
		<pubDate>Fri, 17 Dec 2010 23:10:06 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Grigio]]></category>
		<category><![CDATA[Pinot Bianco]]></category>
		<category><![CDATA[Pouilly-Fume]]></category>
		<category><![CDATA[Sancerre]]></category>
		<category><![CDATA[Sole]]></category>
		<category><![CDATA[white Burgundy]]></category>
		<category><![CDATA[Williams Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4374</guid>
		<description><![CDATA[The sauce in this recipe calls for a roux, a mixture of melted butter or oil and flour that is stirred over medium-low heat and used to thicken mixtures. Liquid is gradually whisked into the roux, and the mixture is cooked until thickened. A roux is a building block of such classic French sauces as [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/12/baked-stuffed-sole-with-shrimp-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Lamb Shanks With Rosemary</title>
		<link>http://www.wineinquirer.com/2010/12/braised-lamb-shanks-with-rosemary/</link>
		<comments>http://www.wineinquirer.com/2010/12/braised-lamb-shanks-with-rosemary/#comments</comments>
		<pubDate>Fri, 17 Dec 2010 23:03:02 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Rioja]]></category>
		<category><![CDATA[Williams Sonoma]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4371</guid>
		<description><![CDATA[Another hearty Italian winter dish to warm the heart.  Pair this with a Barolo, Rioja or Zinfandel
(From the Williams Sonoma kitchen)
From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are first [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/12/braised-lamb-shanks-with-rosemary/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Pork With Apricots</title>
		<link>http://www.wineinquirer.com/2010/12/roast-pork-with-apricots-2/</link>
		<comments>http://www.wineinquirer.com/2010/12/roast-pork-with-apricots-2/#comments</comments>
		<pubDate>Fri, 17 Dec 2010 22:52:15 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Roast Pork]]></category>
		<category><![CDATA[Williams Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4369</guid>
		<description><![CDATA[From Williams Sonoma Essentials of Slow Cooking
We cooked this tender and memorable dish in the slow cooker, the aromas filling our kitchen over the ensuing hours.  The wait was worth it&#8230;&#8230;and so were the leftovers.
Ingredients
1/4 cup all purpose flour
Salt and freshly ground pepper
2 and 1/2 pound boneless pork loin roast
2 Tbsp Canola oil
1 yellow onion, [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/12/roast-pork-with-apricots-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Barolo-Braised Pot Roast</title>
		<link>http://www.wineinquirer.com/2010/12/barolo-braised-pot-roast/</link>
		<comments>http://www.wineinquirer.com/2010/12/barolo-braised-pot-roast/#comments</comments>
		<pubDate>Fri, 17 Dec 2010 22:49:07 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Piedmont]]></category>
		<category><![CDATA[Pot roast]]></category>
		<category><![CDATA[Williams Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4365</guid>
		<description><![CDATA[Barolo-Braised Pot Roast
This is a classic winter weather dish from Piedmont, Italy courtesy of Williams Sonoma Essentials of Italian recipe book (www.williamsonoma.com).  Not only is the dish tender enough to cut with fork, but the savory onion based gravy infused with the Barolo makes for a scrumptious and aromatic sauce for mashed potatoes or polenta.  Can you ever [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/12/barolo-braised-pot-roast/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Roast Pork Loin with Apricots</title>
		<link>http://www.wineinquirer.com/2010/11/roast-pork-loin-with-apricots/</link>
		<comments>http://www.wineinquirer.com/2010/11/roast-pork-loin-with-apricots/#comments</comments>
		<pubDate>Tue, 30 Nov 2010 22:12:34 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Gewurztraminer]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Roast Pork]]></category>
		<category><![CDATA[William Sonoma]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4155</guid>
		<description><![CDATA[Williams Sonoma Roast Pork with Apricots
Courtesy of Williams Sonoma Essentials of Slow Cooking
Ingredients:
¼ cup all-purpose flour
Salt and freshly ground pepper
2 ½ lb pork loin roast with some fat left on
2 Tbsp canola oil
1 yellow onion, thinly sliced
1 clove garlic, minced
1 cup chicken broth
3 cups (18 oz) dried apricots
½ cup (4 fl oz) fresh orange juice
2 [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/11/roast-pork-loin-with-apricots/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Thyme Marinated Pork Roast</title>
		<link>http://www.wineinquirer.com/2010/11/thyme-marinated-pork-roast/</link>
		<comments>http://www.wineinquirer.com/2010/11/thyme-marinated-pork-roast/#comments</comments>
		<pubDate>Thu, 18 Nov 2010 19:20:19 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Callaghan Vineyards]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=4104</guid>
		<description><![CDATA[I recently cornered Kent Callaghan (www.callaghanvineyards.com) and asked him for a home grown recipe to pair with one of his wines.  After all, why not pair local dish with a local wine?  You can read more about this very useful strategy when it comes to pairing wine and food.
Kent turned to an earthy recipe, courtesy [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/11/thyme-marinated-pork-roast/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lotus Garden Beef with Noodles and Broccoli in Black Bean Sauce</title>
		<link>http://www.wineinquirer.com/2010/11/lotus-garden-beef-with-noodles-and-broccoli-in-black-bean-sauce/</link>
		<comments>http://www.wineinquirer.com/2010/11/lotus-garden-beef-with-noodles-and-broccoli-in-black-bean-sauce/#comments</comments>
		<pubDate>Thu, 04 Nov 2010 23:19:39 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lotus Garden]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3888</guid>
		<description><![CDATA[Serves 2
Style: Cantonese
Suggested Wine Pairing: Shiraz
Ingredients:
12 oz of sliced beef flank steak
12 oz large egg noodles
pinch of salt and a little vegetable oil for the noodle water
2 tablespoons of vegetable oil
5 oz fresh cut broccoli crown
2 teaspoons of ground black bean paste *
2 cloves of garlic, minced
1 tablespoon of soy sauce or Mushroom Soy *
2 [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/11/lotus-garden-beef-with-noodles-and-broccoli-in-black-bean-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Penne With Le Guyere, Walnuts and Sage</title>
		<link>http://www.wineinquirer.com/2010/10/penne-with-le-guyere-walnuts-and-sage/</link>
		<comments>http://www.wineinquirer.com/2010/10/penne-with-le-guyere-walnuts-and-sage/#comments</comments>
		<pubDate>Wed, 20 Oct 2010 21:37:15 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3823</guid>
		<description><![CDATA[(Courtesy of Whole Foods)
Serves 8
This simple but sophisticated pasta makes the most of Le Gruyère&#8217;s superb melting qualities.
Ingredients
1 pound whole wheat penne 
1 1/2 tablespoons extra-virgin olive oil 
5 cloves garlic, sliced 
2/3 cup walnuts, toasted and chopped 
3/4 cup sliced fresh sage leaves 
1/2 pound Le Gruyère, diced 
Freshly ground black pepper
Method
Cook penne in [...]]]></description>
		<wfw:commentRss>http://www.wineinquirer.com/2010/10/penne-with-le-guyere-walnuts-and-sage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Portabellini Sliders</title>
		<link>http://www.wineinquirer.com/2010/10/portabella-sliders/</link>
		<comments>http://www.wineinquirer.com/2010/10/portabella-sliders/#comments</comments>
		<pubDate>Wed, 20 Oct 2010 21:35:45 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=3821</guid>
		<description><![CDATA[Here’s an easy and fun vegetable appetizer courtesy of AJ’s Fine Foods.
Ingredients
6 Portabellinis®, stem removed 
½ red onion, thinly sliced 
1 tomato, sliced 
Romaine Lettuce 
Olive oil 
Sweet and Spicy Mustard 
Salt and pepper
Directions
Brush the mushrooms with olive oil and season with salt and pepper. Place the mushrooms cap side up on the grill for [...]]]></description>
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		<slash:comments>0</slash:comments>
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