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    <title>Pinboard (mlednor)</title>
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    <description>recent bookmarks from mlednor</description>
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      <rdf:Seq>	<rdf:li rdf:resource="http://www.cranks.co.uk/gb/recipes/homity-pie"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/06/how-to-cook-perfect-macaroni-cheese"/>
	<rdf:li rdf:resource="http://www.spicechronicles.com/mathura-shimla-paneer/"/>
	<rdf:li rdf:resource="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/british-croque-monsieur.html"/>
	<rdf:li rdf:resource="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2015/jul/31/barbecue-recipes-outdoors-indoors-yotam-ottolenghi"/>
	<rdf:li rdf:resource="http://food52.com/recipes/28666-cheez-its"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2015/jul/07/20-best-italian-recipes-part-2-ofm-risotto-gnochetti-elizabeth-david-claudia-roden"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2015/05/savory-bacon-cheddar-jalapeno-corn-pancake-recipe.html"/>
	<rdf:li rdf:resource="https://notes.pinboard.in/u:mlednor/c7964520916c98239ffd"/>
	<rdf:li rdf:resource="http://food52.com/recipes/34069-richard-olney-s-chicken-gratin"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2014/oct/30/20-best-fast-food-recipes-ofm-pancakes-tacos"/>
	<rdf:li rdf:resource="http://food52.com/recipes/31216-autumn-root-vegetable-gratin-with-herbs-and-cheese"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/15/how-to-make-perfect-cheese-onion-pie-recipe"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2014/nov/05/how-to-make-the-perfect-grilled-cheese-sandwich"/>
	<rdf:li rdf:resource="http://www.manjulaskitchen.com/2014/07/30/paneer-makhani/"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/26/how-make-perfect-saag-paneer-vegetarian-indian"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2014/05/easy-butter-paneer-spinach-recipe.html"/>
	<rdf:li rdf:resource="https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/15/how-to-make-perfect-glamorgan-sausages"/>
	<rdf:li rdf:resource="http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie"/>
	<rdf:li rdf:resource="http://food52.com/recipes/26127-mashed-potato-cakes-with-broccoli-and-cheese"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2014/02/slow-cooker-penang-curry-soup-with-chicken-and-kale.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2014/02/baked-eggs-in-cream-with-mushrooms-cheddar-and-ham-recipe.html?ref=search"/>
	<rdf:li rdf:resource="http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2014/01/breakfast-sausage-mushroom-cheddar-roll-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/12/cheesy-onion-potato-gratin-food-lab.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html"/>
	<rdf:li rdf:resource="http://blogs.independent.co.uk/2013/09/11/dish-of-the-day-the-reluctant-vegetarians-recipe-for-gruyere-corn-gratin/"/>
	<rdf:li rdf:resource="http://www.kenwoodworld.com/uk/cooking-with-kenwood/recipes/bread-maker-recipes/bm260-and-bm366-recipes/chilli--cheddar-cheese-bread/"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/03/macaroni-and-cheese-black-beans-chipotle-recipe.html"/>
	<rdf:li rdf:resource="http://www.independent.co.uk/life-style/food-and-drink/recipes/macaroni-pie-8914019.html"/>
	<rdf:li rdf:resource="http://food52.com/recipes/3012-mashed-potatoes-with-caramelized-onions-and-goat-cheese"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html"/>
	<rdf:li rdf:resource="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/a/anjum_anand_s_paneerandpepperkarahi.html"/>
	<rdf:li rdf:resource="http://theveganmouse.blogspot.co.uk/2013/09/not-again.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/09/caramelized-onion-bayley-hazen-blue-galette-recipe-from-vermont-farm-table-cookbook.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2011/11/melopita-honey-cake-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/08/savory-french-toast-recipe.html"/>
	<rdf:li rdf:resource="http://www.bbc.co.uk/food/recipes/deep-filled_homity_pie_48616"/>
	<rdf:li rdf:resource="http://www.bbc.co.uk/food/recipes/paneer_and_potato_curry_63584"/>
	<rdf:li rdf:resource="http://www.bbc.co.uk/food/recipes/vegetarian_curry_with_66421"/>
	<rdf:li rdf:resource="http://www.bbc.co.uk/food/recipes/paneerstuffedpeppers_90032"/>
	<rdf:li rdf:resource="http://www.bbc.co.uk/food/recipes/tartiflette_59096"/>
	<rdf:li rdf:resource="http://cookinginwestchester.com/2011/10/kadai-paneer-trying-to-balance.html"/>
	<rdf:li rdf:resource="http://www.guardian.co.uk/lifeandstyle/2013/apr/12/dan-lepard-sausage-sage-pasty-recipe"/>
	<rdf:li rdf:resource="http://www.manjulaskitchen.com/2013/04/03/paneer-pakoras/"/>
	<rdf:li rdf:resource="http://www.manjulaskitchen.com/2010/12/19/shahi-paneer/"/>
	<rdf:li rdf:resource="http://www.manjulaskitchen.com/2010/05/23/paneer-tikka-masala/"/>
	<rdf:li rdf:resource="http://www.manjulaskitchen.com/2008/11/30/kadhai-paneer/"/>
	<rdf:li rdf:resource="http://www.manjulaskitchen.com/2007/06/16/butter-paneer-masala/"/>
	<rdf:li rdf:resource="http://www.manjulaskitchen.com/2010/10/20/achari-paneer/"/>
	<rdf:li rdf:resource="http://www.guardian.co.uk/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi"/>
	<rdf:li rdf:resource="http://food52.com/recipes/21628-cavatelli-with-asiago-oat-crumbs"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2534-baking-sheet-macaroni-and-cheese"/>
	<rdf:li rdf:resource="http://www.sailusfood.com/2013/04/28/paneer-jalfrezi-recipe/"/>
	<rdf:li rdf:resource="http://www.sailusfood.com/2013/03/24/paneer-pakora-indian-snacks-recipes/"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/03/green-chilie-chicken-macaroni-and-cheese-chile-recipe.html"/>
	<rdf:li rdf:resource="http://food52.com/blog/5966-the-best-french-onion-soup-for-late-winter"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2012-cheesy-fried-polenta-wedges-with-spicy-eggplant-stew"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2028-parmesan-polenta-steaks-with-tomato-basil-salad-and-crispy-prosciutto"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2054-polenta-chips-with-gorgonzola-sauce"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2068-three-cheese-baked-polenta"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/02/overstuffed-burrito-mushrooms-cheddar-tomato-rice-recipe.html"/>
	<rdf:li rdf:resource="http://www.nigella.com/recipes/view/double-potato-and-halloumi-bake-184"/>
	<rdf:li rdf:resource="http://www.bbcgoodfood.com/recipes/1331/halloumi-stuffed-peppers"/>
	<rdf:li rdf:resource="http://www.bbcgoodfood.com/recipes/1816/grilled-halloumi-with-spiced-couscous"/>
	<rdf:li rdf:resource="http://www.bbcgoodfood.com/recipes/2196638/halloumi-aubergine-burgers-with-harissa-relish"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/10/la-laiteries-herbed-mac-and-cheese.html"/>
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  </channel><item rdf:about="http://www.cranks.co.uk/gb/recipes/homity-pie">
    <title>Homity Pie - Cranks Proper Food Since 1961</title>
    <dc:date>2015-11-28T14:41:01+00:00</dc:date>
    <link>http://www.cranks.co.uk/gb/recipes/homity-pie</link>
    <dc:creator>mlednor</dc:creator><dc:subject>recipes vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9bcaf96ec4b0/</dc:identifier>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/06/how-to-cook-perfect-macaroni-cheese">
    <title>How to cook perfect macaroni cheese | Life and style | The Guardian</title>
    <dc:date>2015-11-25T09:15:58+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/06/how-to-cook-perfect-macaroni-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[With the autumn mists come thoughts of comfort food. What's your take on mac and cheese?]]></description>
<dc:subject>recipes cheese pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:909a7e29c316/</dc:identifier>
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<item rdf:about="http://www.spicechronicles.com/mathura-shimla-paneer/">
    <title>Mathura Shimla Paneer</title>
    <dc:date>2015-11-17T13:12:22+00:00</dc:date>
    <link>http://www.spicechronicles.com/mathura-shimla-paneer/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have to confess that at most times, I have a bunch of recipes waiting to be considered for blogging. The supply is usually more than the pace that I can write them at. The past two days have been different, I have not really been able to function properly at the kitchen, unable to eat much. The semblance of trying to stay together and manage the loss is on the surface working, but it is less than skin deep.  I am not really able to do much, I fuss and fidget, I stare at the pictures and thoughts I want to organize but it does not work well. It is however, in the solitude of my car, that the sense of loss takes over, in that quiet space where I cannot pretend to be busy anymore.  It will get there, maybe it will pass and not feel so raw, it is however too soon to even begin to really conceptualize the loss, understand the pain.

I had made this recipe a couple of weeks back, to celebrate the infusion of pepers we still have in the garden, purple, green, yellow, white and red onion. I love their smell and colors. This recipe is actually a very simple recipe mostly about stir fried bell peppers and a simple and thick sauce and the creamy richness of paneer. This recipe was made on a peaceful sunny early fall morning. I want to believe that these mornings will come again. We shall learn to appreciate the simple beauty of life again.]]></description>
<dc:subject>recipes curry vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/british-croque-monsieur.html">
    <title>British Croque Monsieur</title>
    <dc:date>2015-11-13T08:35:13+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/british-croque-monsieur.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[British Croque Monsieur]]></description>
<dc:subject>recipes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cf40b7782d9f/</dc:identifier>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes">
    <title>Spaghetti alla carbonara</title>
    <dc:date>2015-08-29T08:12:57+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe first appeared in Waitrose Kitchen magazine.]]></description>
<dc:subject>recipes pasta bacon cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c46f4363c550/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html">
    <title>Quick and Easy Homemade Ricotta Gnocchi | Serious Eats</title>
    <dc:date>2015-08-09T08:07:08+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love gnocchi. At least, I love the gnocchi in my mind. Light, pillowy, flavor-packed, they're the perfect vessel for a good red sauce. The big problem? Potato gnocchi take a long time and are far from foolproof.

What if I told you that there was another gnocchi? A gnocchi that promises to be light, tender, and flavor-packed on your very first try? A gnocchi that you can have from the pantry to the table in under fifteen minutes? Imagine that! With this recipe and technique under your belt, you might never make potato gnocchi again (and you'll certainly be spoiled enough that no restaurant-made gnocchi will ever be good enough for you).]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1d534c8e0e5c/</dc:identifier>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jul/31/barbecue-recipes-outdoors-indoors-yotam-ottolenghi">
    <title>Outside chance: Yotam Ottolenghi’s barbecue recipes (for indoors or outdoors) | Life and style | The Guardian</title>
    <dc:date>2015-08-01T11:04:54+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jul/31/barbecue-recipes-outdoors-indoors-yotam-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For me, summer picnics and barbecues are terms that should be used very loosely, focusing more on the pleasures of eating outside than the need continually to stoke the flames or to set up in the middle of an overgrown field with a checked rug and hamper. Not only that, but the unpredictability of British summers means that any barbecue recipe needs to come with an inbuilt, last-minute-decamp-inside option. These recipes for both indoor and outdoor cooking work – and I will leave you to take a rain check on the day.]]></description>
<dc:subject>recipes cheese lamb</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:30ba86e60060/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/28666-cheez-its">
    <title>Cheez-Its Recipe on Food52</title>
    <dc:date>2015-07-11T18:33:33+00:00</dc:date>
    <link>http://food52.com/recipes/28666-cheez-its</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I directly associate this snack with tomato soup, the perfect pairing throughout junior high, when consumed post-soccer practice in front of reruns of "The Rockford Files." 
The dough for our recipe is prepared in a food processor because, as gail the baker explains, "the sharp blade and its fast rotation cuts the cheese into tiny bits quickly, dispersing them through the dough to promote a flakier texture." If you spooned these out into little balls, people would think they were a high-end cocktail snack. Cut into squares, with a neatness level that will depend on how compulsive you are, they are a bagged lunch treat completely loyal to the original. The paprika is responsible for the tang; the better the cheese you use, the sharper and more elegant the taste, yet they will still remain distinctly Cheez-It-esque.]]></description>
<dc:subject>recipes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d5cdcfb44992/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jul/07/20-best-italian-recipes-part-2-ofm-risotto-gnochetti-elizabeth-david-claudia-roden">
    <title>The 20 best Italian recipes: part 2 | Life and style | The Guardian</title>
    <dc:date>2015-07-07T09:59:56+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jul/07/20-best-italian-recipes-part-2-ofm-risotto-gnochetti-elizabeth-david-claudia-roden</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One of the most warming dishes you can get high up in the mountains, especially of the Aosta Valley, is polenta concia, which sustains even the strongest worker. It is usually accompanied by a stew of chicken or venison. With pork sausages, however, it blends to a perfect marriage.

I like to use traditional polenta but if you use quick-cook polenta the cooking time is only 5 minutes. The Bramata polenta is by far the tastiest.]]></description>
<dc:subject>recipes cheese polenta sausages</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b9e5a233e176/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:polenta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:sausages"/>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2015/05/savory-bacon-cheddar-jalapeno-corn-pancake-recipe.html">
    <title>Savory Bacon-Cheddar Pancakes With Corn and Jalapeño | Serious Eats : Recipes</title>
    <dc:date>2015-05-22T09:45:42+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/05/savory-bacon-cheddar-jalapeno-corn-pancake-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? These start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar cheese.]]></description>
<dc:subject>recipes pancakes breakfast cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fbf34c7ae8e9/</dc:identifier>
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<item rdf:about="https://notes.pinboard.in/u:mlednor/c7964520916c98239ffd">
    <title>Cumberland sausage, shallot and cheddar roast potato mash</title>
    <dc:date>2015-04-19T07:58:40+00:00</dc:date>
    <link>https://notes.pinboard.in/u:mlednor/c7964520916c98239ffd</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[![Cumberland sausage, shallot and cheddar roast potato mash][1]

Serves 3

floury potatoes 900g
banana shallots 2, large
olive or groundnut oil 50ml
Cumberland sausage 500g, held together by skewers
cheddar, such as Montgomery’s or Keen’s 75g
parsley a s...]]></description>
<dc:subject>recipes sausages potatoes cheese</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:22940c4772d1/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:sausages"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:potatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/34069-richard-olney-s-chicken-gratin">
    <title>Richard Olney's Chicken Gratin recipe on Food52.com</title>
    <dc:date>2015-02-27T10:56:15+00:00</dc:date>
    <link>http://food52.com/recipes/34069-richard-olney-s-chicken-gratin</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The foolproof chicken recipe to get you through winter is anything but bland, boring, and sensible.]]></description>
<dc:subject>recipes chicken cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6cee36729b90/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chicken"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/oct/30/20-best-fast-food-recipes-ofm-pancakes-tacos">
    <title>20 best fast food recipes: part 4 | Life and style | The Guardian</title>
    <dc:date>2015-02-25T09:26:35+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/oct/30/20-best-fast-food-recipes-ofm-pancakes-tacos</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Delicious recipes that can be ready in minutes including black bean tacos and honey and ricotta pancakes]]></description>
<dc:subject>recipes beans sweets cheese rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:868010273387/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beans"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/31216-autumn-root-vegetable-gratin-with-herbs-and-cheese">
    <title>Autumn Root Vegetable Gratin with Herbs and Cheese recipe on Food52.com</title>
    <dc:date>2015-02-06T09:24:35+00:00</dc:date>
    <link>http://food52.com/recipes/31216-autumn-root-vegetable-gratin-with-herbs-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I don't know many people who would turn down a potato gratin, do you? What I love about this classic dish, other than its near universal appeal, is that it is deceptively simple to make relative to its beauty. Plus, you can probably make it with what you have in your fridge and pantry right now. 

My go-to gratin is the one I learned in cooking school; it relies on garlic-infused milk instead of cream, and the potatoes are thinly sliced and added to the baking dish raw. (I find par-boiled gratins are often grainy and/or mushy, and you can't layer the potatoes into the dish in as pretty and precise a pattern if you've already cooked them.) Other than the garlic, for flavor all you add is salt, pepper, and some Gruyère cheese -- that's it. You bake the gratin in a hot oven until the potatoes are tender and the milk thickens into a sauce, and you've got a gorgeous, versatile side dish. 

After having relied on my old standard for over 15 years (yikes!), I decided to shake things up a bit. With all the lovely roots and tubers appearing in the markets, why not apply the same technique to a mix of vegetables? And maybe I could even throw in some herbs and switch up the cheese while I was at it.]]></description>
<dc:subject>recipes cheese potatoes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:705dbf0b4e16/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/15/how-to-make-perfect-cheese-onion-pie-recipe">
    <title>How to make the perfect cheese and onion pie | Life and style | The Guardian</title>
    <dc:date>2015-01-15T15:46:22+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/15/how-to-make-perfect-cheese-onion-pie-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shortcrust, cheesy or plain pastry, crumbly or creamy cheese, how do you cook the onions – and does it need spuds and sauce?]]></description>
<dc:subject>recipes pies vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:58c6825bbef2/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/nov/05/how-to-make-the-perfect-grilled-cheese-sandwich">
    <title>How to make the perfect grilled cheese sandwich | Life and style | The Guardian</title>
    <dc:date>2014-11-05T13:55:56+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/nov/05/how-to-make-the-perfect-grilled-cheese-sandwich</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?]]></description>
<dc:subject>recipes cheese bread</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f59d2c5eb3ff/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bread"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.manjulaskitchen.com/2014/07/30/paneer-makhani/">
    <title>Paneer Makhani | Manjula's Kitchen | Indian Vegetarian Recipes</title>
    <dc:date>2014-07-31T11:13:56+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2014/07/30/paneer-makhani/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.]]></description>
<dc:subject>recipes curry cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:35979f5c4d5f/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/26/how-make-perfect-saag-paneer-vegetarian-indian">
    <title>How to make the perfect saag paneer | Life and style | The Guardian</title>
    <dc:date>2014-06-25T14:19:06+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/26/how-make-perfect-saag-paneer-vegetarian-indian</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It's a classic vegetarian Indian restaurant dish that's quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable?]]></description>
<dc:subject>recipes cheese vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6b074154bcae/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/05/easy-butter-paneer-spinach-recipe.html">
    <title>Easy Butter Paneer With Spinach | Serious Eats : Recipes</title>
    <dc:date>2014-05-22T18:46:52+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/05/easy-butter-paneer-spinach-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you looked at some recipes, you'd assume no Indian dish is complete without a laundry list of spices that you have to assemble first. That's what I like most about this weeknight-ready dish: it uses all of one dried spice, and it's cinnamon.

Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home. Once you buy some paneer, virtually all your active work goes into making a gravy that's a lot like pasta sauce. Add in some chopped spinach (frozen is fine in a pinch) and you have the makings of a one-dish meal with some rice or poofy flatbread on the side.

This recipe is based on a carniverous version by Floyd Cardoz, one of the country's top Indian chefs. His tomato sauce—which goes just as well with chicken as paneer—is lighter and fresher than the restaurant standards, with more spice and less cream.

I've made a few changes along the way to streamline the recipe, but the general principle is the same: cook onions, ginger, and a little chili in butter just until the onions start to sweeten, then add in canned tomatoes and simmer the sauce down (Cardoz vouches for roasted tomatoes, and I'd agree). Once it's smooth and puréed, you can add as much or little cream as you'd like.

Okay, about the spices. If you can find them, dried fenugreek leaves make a wonderful addition to the sauce, adding a subtle bitter-herbal flavor to balance out all the sweet tomato and cream. But you can skip 'em if you have to; this recipe is plenty satisfying as-is.]]></description>
<dc:subject>recipes curry cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f0beef641bf9/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese">
    <title>Martha Stewart's Macaroni and Cheese</title>
    <dc:date>2014-05-18T18:48:15+00:00</dc:date>
    <link>https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart.]]></description>
<dc:subject>recipes cheese pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5a09e7908a94/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/15/how-to-make-perfect-glamorgan-sausages">
    <title>How to make the perfect glamorgan sausages | Life and style | The Guardian</title>
    <dc:date>2014-05-15T08:01:51+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/15/how-to-make-perfect-glamorgan-sausages</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Are vegetarian sausages ever as good as their meaty counterparts, and is there a better veggie variety than the cheese- and leek-filled glamorgan?]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:61a678d11e2a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie">
    <title>Jim Lahey's No-Knead Pizza Dough + Margherita Pie recipe on Food52.com</title>
    <dc:date>2014-02-22T18:51:17+00:00</dc:date>
    <link>http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Jim Lahey has refined his revolutionary no-knead bread technique for pizza and, astonishingly, it's even easier. Though Lahey loves smart, unusual toppings like charred thai eggplant with bonito flakes, shiitake with walnut onion puree, and cheese piled with spinach leaves, here we went with his version of the classic Margherita Pie. Lahey would want you to feel free to tinker, and to feel free to freeze the dough.]]></description>
<dc:subject>recipes pizza vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8abf2d03a302/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/26127-mashed-potato-cakes-with-broccoli-and-cheese">
    <title>Mashed Potato Cakes with Broccoli and Cheese recipe on Food52.com</title>
    <dc:date>2014-02-21T20:36:15+00:00</dc:date>
    <link>http://food52.com/recipes/26127-mashed-potato-cakes-with-broccoli-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The mashed potato cake is the best way, second only to shepherd's pie, to breathe new life into leftover mashed potatoes. With a crunchy panko crust, garlicky broccoli and sharp cheddar cheese, these won over even my spud-snubbing two-year-old.]]></description>
<dc:subject>recipes cheese potatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:48592c2f1615/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/slow-cooker-penang-curry-soup-with-chicken-and-kale.html">
    <title>Slow Cooker Penang Curry Soup With Chicken and Kale | Serious Eats : Recipes</title>
    <dc:date>2014-02-13T20:24:18+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/slow-cooker-penang-curry-soup-with-chicken-and-kale.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This simple and sustaining Thai red curry soup is cooked slowly with a hearty mix of chicken thighs, kale, mushrooms, and potatoes, and finished with lime and fish sauce to give it oomph and depth. It can easily be made vegetarian by replacing the chicken broth with vegetable stock and omitting the chicken thighs. In that case, using fish sauce is at your discretion.

You may substitute chicken breasts in place of thighs, but shorten the cooking time to no more than six hours since they're prone to drying out.

As for the lime wedge that's added during cooking, it's a quick fix when you can't get your hands on fresh or dried kaffir lime leaves. If you have them, by all means use two instead.]]></description>
<dc:subject>recipes cheese curry soup</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5c77ad4837e0/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/baked-eggs-in-cream-with-mushrooms-cheddar-and-ham-recipe.html?ref=search">
    <title>Baked Eggs With Mushrooms, Cheddar, and Ham | Serious Eats : Recipes</title>
    <dc:date>2014-02-08T21:51:36+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/baked-eggs-in-cream-with-mushrooms-cheddar-and-ham-recipe.html?ref=search</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These savory eggs bake in the oven in a water bath, ensuring even cooking and a perfect result every time.]]></description>
<dc:subject>recipes eggs mushrooms cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9f0f59cf27e7/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses">
    <title>Al Forno's Penne with Tomato, Cream &amp; Five Cheeses recipe on Food52.com</title>
    <dc:date>2014-01-22T20:32:51+00:00</dc:date>
    <link>http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You won't meet a speedier baked pasta, not one that's this good. The recipe as written is genius, but even more genius is the fact that the technique can be reapplied in countless ways. Al Forno is always cycling in seasonal variations: thinly sliced asparagus and lemon zest, radicchio and shiitake, pumpkin and pancetta (the last of which Merrill reverse engineered and posted on FOOD52 back in 2010 -- go save her recipe now to try next fall). You also don't need to go out and buy five different hunks of cheese. This technique can work with whatever forgotten ends you have lying in the cheese drawer.]]></description>
<dc:subject>recipes pasta vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:56f70ef8fe3c/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/01/breakfast-sausage-mushroom-cheddar-roll-recipe.html">
    <title>Breakfast Sausage, Mushroom, and Cheddar Rolls | Serious Eats : Recipes</title>
    <dc:date>2014-01-12T16:34:47+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/01/breakfast-sausage-mushroom-cheddar-roll-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Classic sausage roll meets beef Wellington, these easy to assemble bites will be well-received at any breakfast table. Finely minced mushrooms are cooked in the leftover sausage fat, adding both sausage flavor and earthiness to dish. The rest of the sausage roll keeps with the classic, with just a little bit of sharp Cheddar for creaminess. Paired with a big pot of coffee and lots of tart mustard for dipping, these brunch rolls will be gone before you know it.]]></description>
<dc:subject>recipes mushrooms cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2f70045a7961/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/12/cheesy-onion-potato-gratin-food-lab.html">
    <title>Cheesy Onion and Potato Gratin | Serious Eats : Recipes</title>
    <dc:date>2013-12-19T16:24:07+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/12/cheesy-onion-potato-gratin-food-lab.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Wanna know the real secret to a successful, happy marriage? Plenty of melted cheese and crisp crusts. Communication and mutual understanding come in a distant second and third.

My wife is the kind of woman who likes to gift a doting husband with really pretty ceramic casserole dishes. Serendipitously, I'm the kind of kind who likes being gifted with these dishes. Even luckier still, it is almost sheer coincidence that I enjoy cooking in these dishes and that she enjoys eating what is cooked in them.

As such, I'm constantly trying to figure out new delicious things to cook in them. Here's a recent favorite: tiny new potatoes and pearl onions baked together with crisp bacon lardons, melted Comté cheese, and a crisp, garlicky bread crumb crust on top. The tender potatoes pop in your mouth in flavorful bursts, while the onions become sweet and tender. The whole thing is vaguely reminiscent of a traditional raclette, but with a crisp crust and cleaner presentation to bump things up a bit.

Start by cooking the potatoes. Tiny new potatoes are my favorite because they can be baked with their skins intact, softening up until they pop almost like little balloons (or giant beads of caviar), though chunks of larger potatoes will also work. Start the potatoes in cold salted water for the most even cooking.

I tried par-cooking pearl onions to various degrees and found that the dish worked best when the onions were almost raw going into the dish. Just a moment in boiling water to loosen the skins and begin the cooking process is enough.

If you trim off the top and bottom of the onions and score a very faint X into one of the cut sides, the skins should be really easy to peel off after blanching and cooling.

Next element: the bacon. I use slab bacon cut into thick lardons so that you get a nice contrast between crisp crust and juicy, meaty center when you bite into one. To cook them, the best way is to place them in a saucepan and cover them with a little water before heating. That way, the water gets the rendering process going a bit and softens up the pork.

Eventually, the water evaporates, leaving you with a slick of rendered bacon fat to cook your lardons in.

Crisp and golden brown is what we're after.

Everything gets tossed together with just a drop of cream to bind the drippings into a sauce, along with some chopped parsley to freshen things up.

I told you my casserole dishes are pretty, didn't I?

I pile all the onions and potatoes into the dish, then top it off with a good amount of grated Comté cheese. Gruyère or any aged Swiss alpen-style cheese will work here. You want something with a nice nutty flavor and good melting characteristics.

It gets a brief par-bake in the oven. Why? To help some of the fat in the cheese and cream separate out. It looks greasy and, frankly, a little gross coming out of the oven after its first trip, but that fat all serves a purpose: to coat the seasoned bread crumbs you're going to add.

Once the bread crumbs soak up some of that fat, they brown and crisp in the oven, producing a nice crunchy crust that's a great contrast to the gooiness underneath.

What's that dear? You don't eat bacon? Ah well, I suppose I'll have to finish this one all by myself then.]]></description>
<dc:subject>recipes cheese potatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:41d373a56e9b/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html">
    <title>Hasselback Potato Gratin | Serious Eats : Recipes</title>
    <dc:date>2013-12-08T17:45:17+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Every online food recipe trend has its watershed moment, the point at which it goes from being a fun project to going full-on viral. It's usually when bacon gets added to it. It's the moment when every blog and Instagram feed is so saturated with it that even mainstream media will pick it up. For Hasselback potatoes, that moment was in early 2011.

You've probably seen them before. According to some un-cited online references, the dish was created at the Hasselback restaurant in Stockholm some time in the 18th century (this was way before the internet started bacon-ing everything).]]></description>
<dc:subject>recipes potatoes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:682a039af227/</dc:identifier>
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</item>
<item rdf:about="http://blogs.independent.co.uk/2013/09/11/dish-of-the-day-the-reluctant-vegetarians-recipe-for-gruyere-corn-gratin/">
    <title>Dish of the Day: The Reluctant Vegetarian’s recipe for Gruyere Corn Gratin | Anna Barnett | Independent Dish of the Day Blogs</title>
    <dc:date>2013-11-23T12:37:04+00:00</dc:date>
    <link>http://blogs.independent.co.uk/2013/09/11/dish-of-the-day-the-reluctant-vegetarians-recipe-for-gruyere-corn-gratin/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It’s hard to think of a better side dish that goes with pretty much everything. Fresh crunchy salad, roast potatoes or Yorkshire puddings are all contenders but they all fall just short of this delicious accompaniment.

The rich cheese combined with the sweetness of the corn is perfect already and that’s before you’ve even added a crunchy bread topping and yet more crispy cheese. Rich, hearty and full of flavour with not half as many carbs as the macaroni cheese version.

Serve this up alongside guacamole, salsa, crispy veg and French stick. It’s really good as a sharing dish too and of course works alongside any meats.]]></description>
<dc:subject>recipes cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:84f138f76ac1/</dc:identifier>
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</item>
<item rdf:about="http://www.kenwoodworld.com/uk/cooking-with-kenwood/recipes/bread-maker-recipes/bm260-and-bm366-recipes/chilli--cheddar-cheese-bread/">
    <title>Kenwood UK | Chilli &amp; Cheddar Cheese Bread | Bread Maker</title>
    <dc:date>2013-11-22T21:32:59+00:00</dc:date>
    <link>http://www.kenwoodworld.com/uk/cooking-with-kenwood/recipes/bread-maker-recipes/bm260-and-bm366-recipes/chilli--cheddar-cheese-bread/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chilli & Cheddar Cheese Bread]]></description>
<dc:subject>recipes bread cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1c8a3bc1ada8/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bread"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/03/macaroni-and-cheese-black-beans-chipotle-recipe.html">
    <title>Macaroni and Cheese with Black Beans and Chipotle | Serious Eats : Recipes</title>
    <dc:date>2013-11-05T14:18:33+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/macaroni-and-cheese-black-beans-chipotle-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Macaroni and Cheese with Black Beans and Chipotle]]></description>
<dc:subject>recipes cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8f5b80c5aa35/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/macaroni-pie-8914019.html">
    <title>Macaroni pie - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2013-11-03T17:51:25+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/macaroni-pie-8914019.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I had something like this in Barbados a couple of years ago. It was delicious and lingered long in the memory.]]></description>
<dc:subject>recipes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:340cd60f0147/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/3012-mashed-potatoes-with-caramelized-onions-and-goat-cheese">
    <title>Mashed Potatoes with Caramelized Onions and Goat Cheese recipe on Food52.com</title>
    <dc:date>2013-10-30T16:36:35+00:00</dc:date>
    <link>http://food52.com/recipes/3012-mashed-potatoes-with-caramelized-onions-and-goat-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I’ve experimented with many different versions of mashed potatoes, but my favorite recipe uses traditional Russet potatoes. Their high starch content and low moisture make them ideal for creating fluffy, creamy mashed potatoes. And although I’ve used everything from a food processor to a fork, my tool of choice when making mashed potatoes is a potato ricer- it ensures a light, smooth texture without any lumps. I like to dress up the classic dish by infusing half and half with garlic and a bay leaf and stirring caramelized onions and goat cheese into the potatoes. The sweet onions add richness and texture to the dish and the tangy goat cheese is a delicious complement.]]></description>
<dc:subject>recipes potatoes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2d6261f6d2fc/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html">
    <title>Sunday Dinner: No-Holds-Barred Lasagna Bolognese | Serious Eats : Recipes</title>
    <dc:date>2013-10-25T19:12:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said.

Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago.

I mean, how can it not? It all starts with ragú Bolognese, the king of meat sauces. My version uses ground lamb (for flavor), ground pork (for fat), and ground veal (for that luscious gelatin) in equal proportions along with a good amount of chicken livers (believe me, they're worth it, whether you're normally a liver-lover or not) and aromatics. It gets slowly simmered in a combination of milk, wine, and stock, before being finished with cream, herbs, and—here's the secret—fish sauce, which adds an incredibly rich, meaty depth to its flavor.

Ricotta isn't exactly a traditional ingredient in a lasagna Bolognese, and you can leave it out if you'd like, but I personally like to combine both ricotta and the more standard besciamella in my lasagna, just to make sure I've got all my bases covered.

The process is long, but it's not super involved. Aside from making the sauces, the rest comes down to a bit of construction and a lot of slow simmering and baking, which still leaves you plenty of time to find 7 hungry friends to help you polish it off.]]></description>
<dc:subject>recipes pasta beef pork cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6602f47612dd/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/a/anjum_anand_s_paneerandpepperkarahi.html">
    <title>Anjum Anand's Paneer and pepper karahi</title>
    <dc:date>2013-10-08T07:37:36+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/a/anjum_anand_s_paneerandpepperkarahi.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Served with naan or paratha, this dish makes a fantastic vegetarian main course.]]></description>
<dc:subject>recipes curry vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d2bb19c1ed53/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://theveganmouse.blogspot.co.uk/2013/09/not-again.html">
    <title>The Vegan Mouse: Not again!</title>
    <dc:date>2013-09-17T08:36:29+00:00</dc:date>
    <link>http://theveganmouse.blogspot.co.uk/2013/09/not-again.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[YES! Again! I make this when I want something easy and super satisfying. This dish never disappoints. This time I added Daiya vegan cheese.]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9c4981ef4856/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/09/caramelized-onion-bayley-hazen-blue-galette-recipe-from-vermont-farm-table-cookbook.html">
    <title>Caramelized Onion and Bayley Hazen Blue Galette from 'The Vermont Farm Table Cookbook' | Serious Eats : Recipes</title>
    <dc:date>2013-09-11T15:26:17+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/09/caramelized-onion-bayley-hazen-blue-galette-recipe-from-vermont-farm-table-cookbook.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If there's one thing that Vermont is known for (other than maple syrup), it's cheese. And one of the biggest names in the Green Mountain cheese game is Jasper Hill Farm. Known both for creating a shared aging cellar program and making their own fabulous cheeses, Jasper Hill is featured prominently in Tracey Medeiros's new Vermont Farm Table Cookbook. Their famously fudgy Bayley Hazen Blue gets a starring role in this caramelized onion galette—its complex grassy and peppery notes truly shine atop buttery pastry and sweet, soft caramelized onions.]]></description>
<dc:subject>recipes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d6e6b64f193f/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/11/melopita-honey-cake-recipe.html">
    <title>Melopita (Honey Cake) | Serious Eats : Recipes</title>
    <dc:date>2013-09-07T16:59:44+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/11/melopita-honey-cake-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a simple, light cake with a texture somewhere between a cheesecake and a baked custard, making it a good choice for nights that are still warm and summery.

The filling is traditionally made with a fresh Greek cheese called mizithra, though if you can't find that, ricotta can be substituted. The flavor comes almost entirely from honey, so choose one with a strong flavor that you like.]]></description>
<dc:subject>recipes sweets cheese cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3d8fd5c82f43/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cakes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/08/savory-french-toast-recipe.html">
    <title>Savory Cheese-Crusted French Toast with Garlic and Parmesan | Serious Eats : Recipes</title>
    <dc:date>2013-08-30T17:40:52+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/08/savory-french-toast-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A couple weeks ago when we were driving through Austin, we stayed with a friend who said that his go-to weekday breakfast is savory French toast. Wait, what? I asked him. Am I the only person in the world who's never had savory French toast? Apparently so.

That was a situation that would be quickly remedied. I've always loved the process of making french toast, but I'm not much of a sweets-eater, particularly at breakfast time. Thus, I can now say that I've officially got a new easy breakfast for those days when I just don't feel like putting in the effort to make hollandaise (even if it only takes two minutes).]]></description>
<dc:subject>recipes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e18b8aec8784/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/deep-filled_homity_pie_48616">
    <title>BBC - Food - Recipes : Deep-filled homity pie</title>
    <dc:date>2013-08-28T12:26:25+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/deep-filled_homity_pie_48616</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Rich wholemeal pastry packed with a potato, onion and cheese filling. We’ve added spinach and a hint of nutmeg for a Biker twist.]]></description>
<dc:subject>recipes potatoes cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:38b96a841b41/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:potatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/paneer_and_potato_curry_63584">
    <title>BBC - Food - Recipes : Paneer and potato curry</title>
    <dc:date>2013-08-28T12:21:57+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/paneer_and_potato_curry_63584</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Vegetarian curries are much better for your health and your wallet, plus they’re quick and simple to make – perfect for a midweek meal. This is designed to be a low cost recipe.]]></description>
<dc:subject>recipes vegetarian cheese curry potatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ac8f0a6dac31/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/vegetarian_curry_with_66421">
    <title>BBC - Food - Recipes : Vegetarian curry with Indian cheese, tomatoes and peppers (paneer jalfrezi)</title>
    <dc:date>2013-08-28T12:21:39+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/vegetarian_curry_with_66421</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[According to a poll featured in the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian restaurants. In many Indian restaurants, however, they list ‘jalfrezi’, ‘rogan josh’, ‘dopiaza’, and then simply change the main ingredient from mutton to chicken to vegetable, so you get the impression it’s always the same sauce. This jalfrezi is specifically for paneer, the Indian cheese, and is little more than a stir-fry, which is perfect for the main ingredient.]]></description>
<dc:subject>recipes cheese curry vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2092d65131d6/</dc:identifier>
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</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/paneerstuffedpeppers_90032">
    <title>BBC - Food - Recipes : Paneer-stuffed peppers</title>
    <dc:date>2013-08-28T12:20:30+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/paneerstuffedpeppers_90032</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These delicately spiced stuffed peppers are perfect for veggies and can be served as part of an Indian feast.
]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:51fbb777fd9a/</dc:identifier>
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</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/tartiflette_59096">
    <title>BBC - Food - Recipes : Tartiflette</title>
    <dc:date>2013-08-28T11:18:22+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/tartiflette_59096</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.]]></description>
<dc:subject>recipes potatoes bacon cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fc8cb3e74728/</dc:identifier>
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</item>
<item rdf:about="http://cookinginwestchester.com/2011/10/kadai-paneer-trying-to-balance.html">
    <title>Kadai Paneer - Creamy Paneer and Bell Peppers in a Cashew Nut Sauce</title>
    <dc:date>2013-07-29T14:58:42+00:00</dc:date>
    <link>http://cookinginwestchester.com/2011/10/kadai-paneer-trying-to-balance.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[When do you say goodbye and really feel the loss? It is difficult, for someone who is prone to keeping herself busy to the point of no return to camouflage emotion, it still creeps through.
I have to confess that at most times, I have a bunch of recipes waiting to be considered for blogging. The supply is usually more than the pace that I can write them at. The past two days have been different, I have not really been able to function properly at the kitchen, unable to eat much. The semblance of trying to stay together and manage the loss is on the surface working, but it is less than skin deep.  I am not really able to do much, I fuss and fidget, I stare at the pictures and thoughts I want to organize but it does not work well. It is however, in the solitude of my car, that the sense of loss takes over, in that quiet space where I cannot pretend to be busy anymore.  It will get there, maybe it will pass and not feel so raw, it is however too soon to even begin to really conceptualize the loss, understand the pain.

 I had made this recipe a couple of weeks back, to celebrate the infusion of pepers we still have in the garden, purple, green, yellow, white and red onion. I love their smell and colors. This recipe is actually a very simple recipe mostly about stir fried bell peppers and a simple and thick sauce and the creamy richness of paneer. This recipe was made on a peaceful sunny early fall morning. I want to believe that these mornings will come again. We shall learn to appreciate the simple beauty of life again.]]></description>
<dc:subject>recipes curry cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f65912a5aca5/</dc:identifier>
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</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2013/apr/12/dan-lepard-sausage-sage-pasty-recipe">
    <title>Sausage, sage and onion pasty with cheese crust recipe | Dan Lepard | Life and style | The Guardian</title>
    <dc:date>2013-07-13T06:22:31+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2013/apr/12/dan-lepard-sausage-sage-pasty-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Combining a soft, full-fat cream cheese with a grated hard cheese gives you a semi-flaky pastry that's a cinch to make and packed with flavour. What I wanted to achieve with this pastry is a crust you could whip up quickly, yet keeping some of the texture you'd get from a rough puff and without the effort. The cream cheese gives it richness and makes it very easy to roll. During baking, the fat in the cheese melts, releasing steam to give the crust extra lightness.]]></description>
<dc:subject>recipes cheese pasty</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a6318a13e3ee/</dc:identifier>
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</item>
<item rdf:about="http://www.manjulaskitchen.com/2013/04/03/paneer-pakoras/">
    <title>Paneer Pakoras | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2013-07-05T07:23:06+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2013/04/03/paneer-pakoras/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Paneer Pakora is a tasty appetizer or a perfect tea time snack. These Pakoras are marinated paneer cubes dipped in batter and then deep fried. They make a crispy mouth watering snack.]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:902d21b77e6f/</dc:identifier>
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</item>
<item rdf:about="http://www.manjulaskitchen.com/2010/12/19/shahi-paneer/">
    <title>Shahi Paneer | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2013-07-05T07:20:21+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2010/12/19/shahi-paneer/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.]]></description>
<dc:subject>recipes vegetarian curry cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c296aea7145e/</dc:identifier>
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</item>
<item rdf:about="http://www.manjulaskitchen.com/2010/05/23/paneer-tikka-masala/">
    <title>Paneer Tikka Masala | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2013-07-05T07:20:04+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2010/05/23/paneer-tikka-masala/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.]]></description>
<dc:subject>recipes vegetarian curry cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9168bfb1bed1/</dc:identifier>
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</item>
<item rdf:about="http://www.manjulaskitchen.com/2008/11/30/kadhai-paneer/">
    <title>Kadhai (Kadai) Paneer | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2013-07-05T07:19:01+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2008/11/30/kadhai-paneer/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.]]></description>
<dc:subject>recipes vegetarian curry cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b76e9941fc7f/</dc:identifier>
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</item>
<item rdf:about="http://www.manjulaskitchen.com/2007/06/16/butter-paneer-masala/">
    <title>Butter Paneer Masala | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2013-07-05T07:18:44+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2007/06/16/butter-paneer-masala/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.]]></description>
<dc:subject>recipes vegetarian curry cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c6518037295e/</dc:identifier>
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</item>
<item rdf:about="http://www.manjulaskitchen.com/2010/10/20/achari-paneer/">
    <title>Achari Paneer | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2013-07-05T07:18:26+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2010/10/20/achari-paneer/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Achari Paneer is flavorful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.]]></description>
<dc:subject>recipes vegetarian cheese curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:68419ed6e913/</dc:identifier>
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</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi">
    <title>Where there's a will, there's a whey: Yotam Ottolenghi's ricotta recipes | Life and style | The Guardian</title>
    <dc:date>2013-06-29T10:38:02+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One man's trash is another man's treasure; and the by-product from one food can be perfect for making another. Ricotta is not so much a cheese as the leftovers after the curds have been strained to make other cheeses. The whey is cooked again – ricotta means, literally, "recooked" – with sour whey or another coagulant. Not only is this an ingenious way of using up something that would otherwise go to waste, it is also incredibly delicate and delicious. Ricotta is light and low in fat – a bit like cottage cheese, but far sexier.

Ricotta is curdled primarily by means of acid, rather than rennet – much as paneer, queso blanco and most fresh goat's cheeses are. While rennet creates a protein structure that is dissolved by heat, acid causes the proteins to stick together. This means ricotta doesn't melt, making it perfect for cooking and baking. I've enjoyed many happy cheesecake moments when uniting ricotta, mascarpone and cream cheese with caster sugar and grated lemon zest. In a savoury context, ricotta is at its best in gnudi – soft, delicate dumplings made only with ricotta, parmesan and nutmeg, and traditionally served in a sage butter.

My love for ricotta was recently rekindled in America, of all places, when I came across Maplebrook Farm's hand-dipped ricotta. I'm not sure what they do right in Vermont – I don't know what hand-dipped even means – but Maplebrook's cheese was really something else. It had a tremendous flavour, mild yet pronounced, and that familiar light, slightly rough, creamy texture. I couldn't put it down. I had it on toast and in omelettes; on pasta and spooned over fruit salad.

I have a suspicion that this was no ordinary ricotta, but rather a made-to-measure princess of a cheese with a fat content closer to mascarpone than to cottage cheese (ie very high) and a flavour to match. Still, even among the ricottas available in the UK, the quality varies wildly: what you get from an Italian deli or cheese shop will be very different from what you can find at a supermarket. The latter is fine for cooking, as in today's recipes, but generally, the younger and fresher your ricotta, the better.]]></description>
<dc:subject>recipes meatballs beef cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e11a65f6caba/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/21628-cavatelli-with-asiago-oat-crumbs">
    <title>Cavatelli with Asiago Oat Crumbs recipe from Food52</title>
    <dc:date>2013-06-14T14:22:10+00:00</dc:date>
    <link>http://food52.com/recipes/21628-cavatelli-with-asiago-oat-crumbs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Sometimes great kitchen disasters lead to most surprising dishes. I have a wonderful recipe for cookies with flour, cheese and butter, and was trying to adapt it to work with oats. The first batch of cookies went nowhere. The cookies fell apart and literally turned into crumbs. Correction: they turned into the most delicious crumbs imaginable. I had a great deal of dough left, and plenty of room to experiment. And that is how a lovely pasta was born.]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6b1984bf239b/</dc:identifier>
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<item rdf:about="http://food52.com/recipes/2534-baking-sheet-macaroni-and-cheese">
    <title>Baking Sheet Macaroni and Cheese recipe from Food52</title>
    <dc:date>2013-06-14T14:21:15+00:00</dc:date>
    <link>http://food52.com/recipes/2534-baking-sheet-macaroni-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I've always thought macaroni and cheese's 20% crunch to 80% soft ratio was all wrong. The ratio should be more like 50:50. The soft part, delicious though it may be, wears you out. You need lots of crisp bits to stay interested in the dish. In an effort to realign macaroni and cheese, I brought together three concepts: a baked pasta technique from Cucina Simpatica, a potato gratin method from Jeffrey Steingarten, Vogue's food columnist, and a similar method used by Melissa Clark for kugel. In Cucina Simpatica, pasta is par-cooked, then combined with cream, cheese and other seasonings and baked at 500 degrees. The high temperature finishes the pasta quickly and toasts the tips on the top layer -- a memorable detail. Steingarten's gratin involves roasting thinly sliced potatoes and cream on a baking sheet so that the entire gratin is crisp and handsomely browned. And Melissa Clark spreads her kugel in a baking sheet achieving a predominantly crunchy texture. Back in the macaroni and cheese lab, I combined these three ideas by par-cooking the pasta, folding it together with a few cheeses, spreading it on a baking sheet, and finishing it in a 475-degree oven. The result was total success -- the muffin top of mac 'n cheese! Major world issue solved, at last. Here I've used Julia Moskin's recipe for Crusty Macaroni and Cheese and applied my cooking method to it.]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4f6f976618ad/</dc:identifier>
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<item rdf:about="http://www.sailusfood.com/2013/04/28/paneer-jalfrezi-recipe/">
    <title>Paneer Jalfrezi - Paneer Recipes - Indian Vegetarian Dish » All Recipes Indian Curry Recipes Indian Paneer Recipes Indian Vegetarian Recipes North Indian Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2013-04-28T14:52:07+00:00</dc:date>
    <link>http://www.sailusfood.com/2013/04/28/paneer-jalfrezi-recipe/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Paneer Jalfrezi is a colorful, healthy Indian Vegetarian dish and a classic among paneer recipes. A low calorie paneer dish that has contrasting textures with melt in the mouth soft paneer and the bell peppers provide a flavorful crunch. It makes for a wonderful filling with wraps and a good side dish with rotis. There are a few variations to Paneer Jafrezi recipe but the one I am posting today is the one I like to hang on to and make pretty often.

You could saute the paneer in oil or ghee till golden brown before adding to the vegetables or use paneer that has been dunked in warm water for 15 minutes. And please do not omit roasted fenugreek powder aka kasuri methi when making this easy vegetarian dish.]]></description>
<dc:subject>recipes cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:636ae01e854d/</dc:identifier>
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</item>
<item rdf:about="http://www.sailusfood.com/2013/03/24/paneer-pakora-indian-snacks-recipes/">
    <title>Paneer Pakora -Indian snacks recipes that are easy to make with paneer » All Recipes Indian Paneer Recipes Indian Snacks and Starter Recipes Indian Vegetarian Recipes North Indian Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sai</title>
    <dc:date>2013-03-24T15:07:06+00:00</dc:date>
    <link>http://www.sailusfood.com/2013/03/24/paneer-pakora-indian-snacks-recipes/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Paneer is a versatile ingredient and does well in both savory and sweet avatars. There are numerous Indian snacks recipes that can be prepared using paneer and one such classic appetizing tea time snack or a rainy day treat is Paneer Pakora. Just a handful of ingredients go into its making with minimal work. Soft, melt in the mouth cottage cheese is dipped in spiced chick pea batter and deep fried to a golden brown shade. Its a good idea to blanch paneer pieces for a few minutes so that they soften and then prepare paneer pakora.

A popular variation of paneer pakora is to sandwich two pieces of paneer with green chutney before dipping them in the pakora batter.]]></description>
<dc:subject>recipes cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e50410ee9501/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/03/green-chilie-chicken-macaroni-and-cheese-chile-recipe.html">
    <title>Green Chile Chicken Macaroni and Cheese | Serious Eats : Recipes</title>
    <dc:date>2013-03-08T08:12:03+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/green-chilie-chicken-macaroni-and-cheese-chile-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Another week, another variation on macaroni and cheese. This time we head south of the border. Or at the very least, into the canned Mexican goods section of our supermarket for a few staple. First, we add a can of chopped green chilies to our basic creamy stovetop mac and cheese (if you want to get extra fancy, you can roast your own fresh chilies to stir in), followed by a cup of our salsa verde (you do keep some with you at all times, right?).

You can use store-bought rotisserie cihcken if you'd like, shredding the meat up before adding it to the pot, but it's better and only slightly more difficult to poach your own chicken. Heck, you can just do it in the very same pot you're about to cook your pasta in. Finally, swapping out some of the American or cheddar cheese with spicy pepper Jack brings the flavors full circle. Gooey, tangy, a little bit hot, this is perfect comfort food for getting over the remnants of that fiesta borrachada last night.]]></description>
<dc:subject>recipes pasta cheese chicken</dc:subject>
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<item rdf:about="http://food52.com/blog/5966-the-best-french-onion-soup-for-late-winter">
    <title>The Best French Onion Soup for Late Winter</title>
    <dc:date>2013-03-03T17:23:11+00:00</dc:date>
    <link>http://food52.com/blog/5966-the-best-french-onion-soup-for-late-winter</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[French onion soup should not be a guilty pleasure: it is nothing more than a field of onions, stock, bread, some cheese, some open flame. It is, at its humble core, a peasant soup: a cheap staple—onions—improved with a minimum of heat and a maximum of time, stretched with bones and water. Peasant soups should not feel like a guilty pleasure. They should feel like longing.  

So why does French onion soup seem like something you should feel vaguely ashamed to be eating, let alone feeding to your children? Let us bracket the broiled cheese. Even the broth of a good French onion soup always tastes like decadence. It tastes so close to the bliss point that you begin to suspect nefarious methods.

All of which is a way of saying: this column will not be about kale. It will not have any words that begin with super and end with food. It is about meaningful exhalations and poor postpartum posture. It is a slushy, end-of-February sort of column. Think of it as slumped up against the screen. ]]></description>
<dc:subject>recipes cheese vegetarian soup</dc:subject>
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<item rdf:about="http://food52.com/recipes/2012-cheesy-fried-polenta-wedges-with-spicy-eggplant-stew">
    <title>Cheesy fried Polenta Wedges with Spicy Eggplant Stew recipe from Food52</title>
    <dc:date>2013-02-10T12:00:33+00:00</dc:date>
    <link>http://food52.com/recipes/2012-cheesy-fried-polenta-wedges-with-spicy-eggplant-stew</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I once dated a guy who said he didn't eat vegetables. Being vegetarian it was a little hard for me to think of something to make him for a dinner date. I went with one of the heartiest dishes I could think of and he loved it! The combination of spice, cheese, veggies and carbs are perfect for chilly date nights :P Note: The polenta does need a few hours to cool so you can do this a few hours to a day before making the stew.]]></description>
<dc:subject>recipes pasta cheese vegetarian</dc:subject>
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<item rdf:about="http://food52.com/recipes/2028-parmesan-polenta-steaks-with-tomato-basil-salad-and-crispy-prosciutto">
    <title>Parmesan Polenta Steaks with Tomato-Basil Salad and Crispy Prosciutto recipe from Food52</title>
    <dc:date>2013-02-10T11:59:34+00:00</dc:date>
    <link>http://food52.com/recipes/2028-parmesan-polenta-steaks-with-tomato-basil-salad-and-crispy-prosciutto</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This dish is modeled after one I enjoyed during a leisurely three-hour lunch at 'inoteca in New York City: an elegant, beautifully fried polenta steak piled high with delicately shaved summer squash, fresh corn kernels, and julienned basil. Normally I’m not a huge fan of combining a piping hot protein straight out of the oven with a cold, raw topping. But the quality of the summer vegetables made them perfectly crunchy and vibrant, and they complimented the creamy, sharpness of the Parmesan polenta and the salty, smokiness of the crumbled speck on top. I've made the corn and squash optional here since they are out of season, and the salad is just as delicious with juicy tomatoes, mozzarella, and basil. ]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
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<item rdf:about="http://food52.com/recipes/2054-polenta-chips-with-gorgonzola-sauce">
    <title>Polenta Chips with Gorgonzola Sauce recipe from Food52</title>
    <dc:date>2013-02-10T11:58:47+00:00</dc:date>
    <link>http://food52.com/recipes/2054-polenta-chips-with-gorgonzola-sauce</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a great finger food for a party. Use cooked hard polenta to make the chips, fry them until very crispy and serve with a Gorgonzola sauce. And just see them disappear!]]></description>
<dc:subject>recipes pasta vegetarian cheese</dc:subject>
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<item rdf:about="http://food52.com/recipes/2068-three-cheese-baked-polenta">
    <title>Three Cheese Baked Polenta recipe from Food52</title>
    <dc:date>2013-02-10T11:57:19+00:00</dc:date>
    <link>http://food52.com/recipes/2068-three-cheese-baked-polenta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The three cheeses in this baked polenta make it rich and decadent. It's a great way to use leftover polenta too, if there is such a thing.]]></description>
<dc:subject>recipes cheese pasta</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/02/overstuffed-burrito-mushrooms-cheddar-tomato-rice-recipe.html">
    <title>Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice | Serious Eats : Recipes</title>
    <dc:date>2013-02-07T08:09:33+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/overstuffed-burrito-mushrooms-cheddar-tomato-rice-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Eating a burrito for lunch is great; wiping guacamole and steak drippings off your keyboard is not.

This make-ahead burrito is designed to be condiment-free; each filling component is precooked and individually seasoned so the flavor is already there when everything gets wrapped up and cozy in the tortilla. Thick, tomato rice serves as the base for crispy sauteed mushrooms and roasted peppers and onions sprinkled with chili powder. The cheese is only just melted when you heat in the microwave, so there's no risk of anything getting soggy overnight.

You can also modify this to your personal burrito preferences; I omitted beans because they can sog out but go ahead and add them in if you have a moral objection to a bean-less burrito. If you want to skip the wrap, the filling works great on its own as Mexican-style rice bowl.]]></description>
<dc:subject>recipes cheese mushrooms vegetarian</dc:subject>
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<item rdf:about="http://www.nigella.com/recipes/view/double-potato-and-halloumi-bake-184">
    <title>DOUBLE POTATO AND HALLOUMI BAKE | Recipes | Nigella Lawson</title>
    <dc:date>2013-02-06T11:34:45+00:00</dc:date>
    <link>http://www.nigella.com/recipes/view/double-potato-and-halloumi-bake-184</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I first made this for a piece I was writing for Vogue on the mood-enhancing properties of carbohydrates, as promoted by such books as - and how's this for a title? - Potatoes Not Prozac. The fact that shortly after filing the article I went on a low-carbohydrate diet should not worry us too much here, for I should say that no one has eaten this without being mad for it. It's a simple idea, and as simple to execute. What's more, there's a balance between the components - bland and sweet potatoes, almost-caramelised onion and garlic, more juicy sweetness with the peppers and then the uncompromising plain saltiness of the halloumi (which you should be able to get easily in a supermarket) - that seems to add to the eater's equilibrium in turn. You could substitute feta, or do without the cheese altogether if you wanted to serve this as a side dish to roast chicken, say, but in which case be generous with the Maldon salt once the bake comes out of the oven.
And forgetting about pseudo-scientific and other optimistic theories for a while; this is so upliftingly beautiful to look at: real good-mood colours.]]></description>
<dc:subject>recipes vegetarian cheese potatoes</dc:subject>
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<item rdf:about="http://www.bbcgoodfood.com/recipes/1331/halloumi-stuffed-peppers">
    <title>Halloumi stuffed peppers recipe - Recipes - BBC Good Food</title>
    <dc:date>2013-02-06T11:34:12+00:00</dc:date>
    <link>http://www.bbcgoodfood.com/recipes/1331/halloumi-stuffed-peppers</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
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<item rdf:about="http://www.bbcgoodfood.com/recipes/1816/grilled-halloumi-with-spiced-couscous">
    <title>Grilled halloumi with spiced couscous recipe - Recipes - BBC Good Food</title>
    <dc:date>2013-02-06T11:33:02+00:00</dc:date>
    <link>http://www.bbcgoodfood.com/recipes/1816/grilled-halloumi-with-spiced-couscous</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
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<item rdf:about="http://www.bbcgoodfood.com/recipes/2196638/halloumi-aubergine-burgers-with-harissa-relish">
    <title>Halloumi aubergine burgers with harissa relish recipe - Recipes - BBC Good Food</title>
    <dc:date>2013-02-06T11:32:44+00:00</dc:date>
    <link>http://www.bbcgoodfood.com/recipes/2196638/halloumi-aubergine-burgers-with-harissa-relish</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A veggie stack with a difference - flavour your fried cheese with Moroccan harissa paste and creamy houmous]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/10/la-laiteries-herbed-mac-and-cheese.html">
    <title>La Laiterie's Herbed Mac and Cheese | Serious Eats : Recipes</title>
    <dc:date>2012-10-09T11:59:14+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/10/la-laiteries-herbed-mac-and-cheese.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In my mind, homemade mac and cheese is a baked affair, covered with a distinct layer of crunchy, cheesy breadcrumbs. Sure, you can make equally good saucy macs (and we will, later this week), but a recipe like Herbed Mac and Cheese is what I crave when the temperature dips below 60 degrees. Ellen Brown's adaptation of La Laiterie's casserole in her Mac & Cheese is classic mac and cheese at its best: rich and soothing, but with a deeper complexity from the woody herbs and funky brie. It's not exactly fast to make, but each step is simple and intuitive. As with all of the baked recipes in the book, this Herbed Mac can be assembled (minus the topping) up to a couple days in advance, so you won't need to schelp for hours right before dinner.

Why I picked this recipe: For my first mac and cheese, I wanted to stick with the basics: bechamel, cheese, pasta, and breadcrumbs. A little extra herbs never hurt, either.

What worked: Everything came together without a hitch.

What didn't: I'm nitpicking here, but I would have liked a little more sage and thyme (perhaps a teaspoon of each) and a little more breadcrumbs (next time I'd them up to a whole cup).

Suggested tweaks: This mac and cheese is practically a blank canvas for tweaking, but it'd be best to keep things simple. Changing the balance of cheese (more melty Gruyere and Brie would make the whole thing creamier) or stirring in smaller vegetables like peas would work well here.]]></description>
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