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    <title>Oven Roasted Sweet Plantains (Maduros) - Food By Mars</title>
    <dc:date>2019-01-15T23:40:57+00:00</dc:date>
    <link>https://foodbymars.com/home/2018/oven-roasted-sweet-plantains/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Roasted Maduros (Sweet Plantains)
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
These sweet and salty roasted plantains will be your new favorite side dish!

Course: Side Dish, Snack
Cuisine: Latino
Keyword: maduros, sweet plantains
Servings: 2
Author: Alison Marras
Ingredients
2 Ripe plantains
1 Tbsp Coconut oil
Sea salt to taste
Instructions
Cut plantains in half lengthwise, remove skin and then cut into oblong chunks.
Lightly toss slices of very ripe plantain with coconut oil with a little sea salt and cover in a roasting pan with tin foil.
Cook low on 320f degrees for approx. 20 minutes.
Then, remove the cover (the plantains will be a little puffy and very soft), crank up the heat to 420f degrees for 15 minutes or so, watch them and they're done when you're happy with the color! I like mine dark!]]></description>
<dc:subject>recipe plantain maduros</dc:subject>
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    <title>Untitled (http://www.chowhound.com/post/cudighi-aka-yooper-sausage-702837)</title>
    <dc:date>2016-08-28T04:21:03+00:00</dc:date>
    <link>http://www.chowhound.com/post/cudighi-aka-yooper-sausage-702837</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Cudighi (aka Yooper Sausage) - via @CHOW  #906life]]></description>
<dc:subject>906life cudighi yooper recipe</dc:subject>
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    <title>Taimeiken, Nihonbashi, Tokyo - home of Tampopo Omuraisu (rice omelette) | JustHungry</title>
    <dc:date>2016-05-18T04:32:25+00:00</dc:date>
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    <dc:creator>vielmetti</dc:creator><dc:subject>tampopo omuraisu food recipe</dc:subject>
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    <title>Chicken and Onion Curry (Chicken Dopiaza) Recipe | SAVEUR</title>
    <dc:date>2016-02-15T01:53:14+00:00</dc:date>
    <link>http://www.saveur.com/article/Recipes/Chicken-and-Onion-Curry</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Chicken and onion curry recipe "Chicken Dopiaza" from @SAVEURMAG of January 27, 2010 was delicious.  #whatsfordinner]]></description>
<dc:subject>whatsfordinner nom recipe</dc:subject>
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    <title>Cauliflower and Chickpea Curry Recipe | Epicurious.com</title>
    <dc:date>2015-09-21T22:21:10+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/cauliflower-and-chickpea-curry-51174400</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Cauliflower and chickpea curry  via @epicurious #recipe]]></description>
<dc:subject>recipe</dc:subject>
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    <title>Taco Seasoning I Recipe - Allrecipes.com</title>
    <dc:date>2015-09-04T22:30:35+00:00</dc:date>
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    <dc:creator>vielmetti</dc:creator><description><![CDATA[Taco seasoning, according to @tallervielmetti . Omit garlic and onion powder from this: ]]></description>
<dc:subject>recipe taco seasoning</dc:subject>
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    <title>Nana's Beer Stew recipe - Vacuum - Edward Vielmetti in Ann Arbor, MI 48104</title>
    <dc:date>2014-09-07T22:08:45+00:00</dc:date>
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    <link>http://www.maangchi.com/recipe/gogumabap</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[a recipe to try: goguma bap  (sweet potato rice) cc @a2b3 #recipe #korean]]></description>
<dc:subject>korean recipe</dc:subject>
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    <title>White Bean and Roasted Mushroom Soup</title>
    <dc:date>2014-02-17T18:38:42+00:00</dc:date>
    <link>http://shewearsmanyhats.com/2011/10/roasted-mushroom-soup/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[What's for dinner tonight: roasted mushroom soup  #recipe #soup]]></description>
<dc:subject>soup recipe</dc:subject>
<dc:source>https://twitter.com/</dc:source>
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    <title>Lentil, feta, and olive pasta salad - Vacuum</title>
    <dc:date>2013-12-29T05:43:38+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2013/12/lentil-feta-and-olive-pasta-salad.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Lentil, feta, and olive pasta salad #recipe #nom ]]></description>
<dc:subject>nom recipe lentil feta olive pasta</dc:subject>
<dc:source>https://twitter.com/</dc:source>
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<item rdf:about="http://www.greatbritishchefs.com/recipes/gooseberry-crumble-recipe">
    <title>Gooseberry Crumble Recipe - Great British Chefs</title>
    <dc:date>2013-07-13T16:42:40+00:00</dc:date>
    <link>http://www.greatbritishchefs.com/recipes/gooseberry-crumble-recipe</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Gooseberry crumble recipe  #allgooseberriesallthetime #gooseberryseason #randomhashtag #recipe]]></description>
<dc:subject>gooseberryseason allgooseberriesallthetime randomhashtag recipe</dc:subject>
<dc:source>https://twitter.com/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:bb194c7528f0/</dc:identifier>
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<item rdf:about="http://www.nytimes.com/recipes/1014679/Chopped-Salad.html">
    <title>Chopped Salad - Recipes - The New York Times</title>
    <dc:date>2013-05-26T02:07:39+00:00</dc:date>
    <link>http://www.nytimes.com/recipes/1014679/Chopped-Salad.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Mark Bittman's chopped salad #recipe ]]></description>
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<item rdf:about="http://allrecipes.com/recipe/oven-roasted-potatoes/">
    <title>Oven Roasted Potatoes Recipe - Allrecipes.com</title>
    <dc:date>2013-03-21T02:38:08+00:00</dc:date>
    <link>http://allrecipes.com/recipe/oven-roasted-potatoes/</link>
    <dc:creator>vielmetti</dc:creator><dc:subject>potatoes recipe 475-degrees</dc:subject>
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<item rdf:about="http://motherskitchen.blogspot.com/2012/08/ann-arbor-old-german-restaurant-potato.html">
    <title>Mother's Kitchen: Ann Arbor Old German Restaurant Potato Salad</title>
    <dc:date>2013-01-29T22:34:21+00:00</dc:date>
    <link>http://motherskitchen.blogspot.com/2012/08/ann-arbor-old-german-restaurant-potato.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[via @momskitchen a recreation of the Old German's potato salad  #annarbor #recipe]]></description>
<dc:subject>annarbor recipe food recipes old-german german potato-salad kartoffelsalat</dc:subject>
<dc:source>https://twitter.com/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:28b078af6486/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:annarbor"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:old-german"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:german"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potato-salad"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:kartoffelsalat"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.cs.indiana.edu/~connelly/marshmallows.html">
    <title>Vegetarian Marshmallows</title>
    <dc:date>2013-01-16T05:26:52+00:00</dc:date>
    <link>http://www.cs.indiana.edu/~connelly/marshmallows.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Vegetarian Marshmallows

This recipe uses agar agar, which is vegetarian, instead of gelatin. If you want to use gelatin, use 4t of gelatin for every 1 t of agar agar (2T for this recipe). ]]></description>
<dc:subject>marshmallow recipe vegetarian agar-agar nom-nom</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:9646c551e03a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:marshmallow"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:agar-agar"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nom-nom"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://learni.st/learnings/54799-toasted-coconut-marshmallows">
    <title>Holiday Food Gifts | Toasted Coconut Marshmallows | Learnist</title>
    <dc:date>2013-01-16T05:25:02+00:00</dc:date>
    <link>http://learni.st/learnings/54799-toasted-coconut-marshmallows</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[this is a fancy recipe but the basics are pretty basic. secret ingredient is gelatin. i wonder if there's an agar-agar version]]></description>
<dc:subject>marshmallow recipe via:chickenmeatball</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:da6e648a7ce2/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:marshmallow"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:chickenmeatball"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2012/07/green-beans-with-walnuts.html">
    <title>Green beans with walnuts - Vacuum</title>
    <dc:date>2012-07-23T04:59:03+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2012/07/green-beans-with-walnuts.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Green beans with walnuts ]]></description>
<dc:subject>nom recipe</dc:subject>
<dc:source>https://twitter.com/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:d4bbec63e90f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nom"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2011/05/recipe-coconut-potato-curry.html">
    <title>Recipe: Coconut-potato curry - Vacuum</title>
    <dc:date>2012-06-25T22:20:13+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2011/05/recipe-coconut-potato-curry.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Cooking coconut-potato curry  #hungry #dinner #recipe #nom]]></description>
<dc:subject>nom recipe dinner hungry</dc:subject>
<dc:source>https://twitter.com/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:7c6148011cc8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nom"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:dinner"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:hungry"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://thym-thym.blogspot.com/2010/05/sauteed-kale-with-cumin-and-smoked.html">
    <title>64 sq ft kitchen: Sautéed Kale with Cumin and Smoked Paprika / Chou frisé sauté au cumin et paprika fumée</title>
    <dc:date>2011-01-06T16:17:57+00:00</dc:date>
    <link>http://thym-thym.blogspot.com/2010/05/sauteed-kale-with-cumin-and-smoked.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Last weekend, while little angels were napping and tiny tomato plants were being planted, I gave kales a makeover, a Mediterranean meets Algerian makeover, and it was good, surprisingly good. Besides chopping the kale and rinsing it multiple times, the recipe doesn’t take long to put together. Onions are sautéed until happy and translucent, to which you add an herb, garlic and spices mixture. Finely chopped kale are added to mingle with the other ingredients and cooked until silky and tender. Plain yogurt is added at the end to add tanginess and freshness to these greens known for being fairly dry, but bitter and boring they were no more.
]]></description>
<dc:subject>kale cumin paprika recipe #recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:c91feed614da/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:kale"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cumin"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:paprika"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:#recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.chicagoreader.com/chicago/mince-pie-the-real-american-pie/Content?oid=1267308">
    <title>The Real American Pie [longform.org]</title>
    <dc:date>2010-12-26T00:38:33+00:00</dc:date>
    <link>http://www.chicagoreader.com/chicago/mince-pie-the-real-american-pie/Content?oid=1267308</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[God help me if I like this stuff, I thought while building my two mince pies. But now I just say God help me, because, man, those mince pies were pretty awesome if I do say so myself. The family resemblance of old-fashioned mince to modern mincemeat is unmistakable, but the real deal is stronger and yet more subtle, miles deeper, and yields an infinitely more complex concert of flavors. The crazy taste is accompanied by a hot, fatty mouth feel that's almost obscenely pleasing. It takes some getting used to, I will allow, but by my third slice I was pretty much hooked. That was the one I tried with ice cream on top, per the fashion pioneered in New York in 1904. (I ran out of pie before I could try it under a layer of hot melted cheese, another Gothamite innovation of the same era.) Yes, it was hard to digest, and yes, I had very weird, intense dreams every night I ate it. Don't ask.
]]></description>
<dc:subject>via:bkerr recipe mince-pie</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:ef273f2d24b6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:bkerr"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mince-pie"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://ilforno.typepad.com/il_forno/2004/07/drink_your_waln.html">
    <title>Il Forno: Drink your walnuts, drink them green: Nocino</title>
    <dc:date>2010-12-18T03:28:12+00:00</dc:date>
    <link>http://ilforno.typepad.com/il_forno/2004/07/drink_your_waln.html</link>
    <dc:creator>vielmetti</dc:creator><dc:subject>recipe nocino liqueur</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:039e82f9724c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nocino"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:liqueur"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://crystalbyblog.blogspot.com/2007/04/stir-fried-mock-eel.html">
    <title>The Modern VEGETARIAN - Recipes: Stir-Fried Mock Eel</title>
    <dc:date>2010-02-12T03:40:23+00:00</dc:date>
    <link>http://crystalbyblog.blogspot.com/2007/04/stir-fried-mock-eel.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Stir-Fried Mock Eel
This mock eel recipe makes use of the dangly strips of shiitake mushrooms which is deep-fried and then stir-fry in a sweet–sour ginger sauce. This dish can be served as an appetizer.]]></description>
<dc:subject>recipe vegan shiitake eel my-hovercraft-is-full-of-shiitake</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:vielmetti/b:d7965267dd12/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:shiitake"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:eel"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:my-hovercraft-is-full-of-shiitake"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://pghtasted.blogspot.com/2009/04/rhubarb-upside-down-cake.html">
    <title>Pittsburgh Needs Eated.: Rhubarb Upside-Down Cake</title>
    <dc:date>2009-06-28T21:37:58+00:00</dc:date>
    <link>http://pghtasted.blogspot.com/2009/04/rhubarb-upside-down-cake.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I tried the "Rhubarb upside-down cake" on a whim, and was pleasantly surprised when the cake turned out perfectly. If other recipes turn out this well, I might buy the book. The content is well balanced and conveniently organized by season and ingredient.
]]></description>
<dc:subject>cake rhubarb recipe</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2737ddbbb605/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cake"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rhubarb"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2008/10/seven-random-food-facts.html">
    <title>seven random (food) facts</title>
    <dc:date>2009-06-03T19:55:03+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2008/10/seven-random-food-facts.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[1.   From an early age I was taught what was good to eat in the north woods and how to find it.  If you're walking with me and suddenly I dive into the bushes and come up with a handful of berries, you'll understand.  Locally this means that the first day of blueberry, raspberry, juneberry, and strawberry season are holidays, and I employ a small army of berry-picking advance scouts to keep me informed of when opening day is and how conditions are.
]]></description>
<dc:subject>food recipe berrypicking berries</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:ecad9d6d4c9d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:berrypicking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:berries"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://everything2.com/title/How%2520to%2520eat%2520acorns">
    <title>How to eat acorns@Everything2.com</title>
    <dc:date>2009-06-03T19:52:24+00:00</dc:date>
    <link>http://everything2.com/title/How%2520to%2520eat%2520acorns</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[To get the tannic acid out of acorns, you need to leech them, that is stick them in boiling water for a few minutes, pour the water out, then repeat repeat repeat perhaps 25 times. Leeching is facilitated if you shell (obviously) the acorns and also chop them into fine pieces. Make sure to cut out any discolored or rotten portions of the nuts, and any grubs (unless you want to eat those too- I can vouch that they aren't poisonous but I don't know about the little cells that they build around themselves).
]]></description>
<dc:subject>acorn recipe howto</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:5d0c7dcece01/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:acorn"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:howto"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://plantanswers.tamu.edu/recipes/squirrel.html">
    <title>Harvesting the Acorns</title>
    <dc:date>2009-06-03T19:51:24+00:00</dc:date>
    <link>http://plantanswers.tamu.edu/recipes/squirrel.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[The reason I ask this: When I was a child, my grandfather had me pick up a small bucketful of acorns from under our pin oak tree. A day or two later, he asked me to come over to his house and he fed me acorns. The only problem I have is he never told anyone how in the world he prepared them.

Here is some information about eating acorns or rather acorn meal. The tannins have to be removed to avoid the bitterness. I don't know what your grandfather might have done to remove the tannins in whole acorns unless the type of acorn had less tannins to begin with and could have been removed by soaking the whole acorn.
]]></description>
<dc:subject>food recipe squirrel acorn</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2a3748f0d391/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squirrel"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:acorn"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.mypapercrane.com/blog/?p=953">
    <title>My Paper Crane</title>
    <dc:date>2009-06-03T19:48:00+00:00</dc:date>
    <link>http://www.mypapercrane.com/blog/?p=953</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[My friend Katie told me about a recipe she found for making acorn cookies. I’ve been excited to try them and found a recipe and changed it a little last night. The kids and I shaped the acorns, dipped the tops in chocolate, and then rolled them in ground walnuts. I added some finely ground coffee beans in with the walnuts for a coffee/walnut sort of flavor. The kids preferred their cookies just dipped in chocolate. If you have a nut allergy or just don’t like nuts you could try crushed cookies or something similar.
]]></description>
<dc:subject>recipes recipe cookies acorn</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:ac480a5cc2d7/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cookies"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:acorn"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.britishlarder.co.uk/vanilla-sous-vide-rhubarb/">
    <title>Vanilla Sous-Vide Rhubarb recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder - The British Larder</title>
    <dc:date>2009-06-02T06:59:14+00:00</dc:date>
    <link>http://www.britishlarder.co.uk/vanilla-sous-vide-rhubarb/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Use this delicious vanilla sous-vide rhubarb on individual rhubarb tarts or serve with Fabien’s delicious buttermilk pudding. Keep the rhubarb and vanilla flavoured syrup and use to  glaze the rhubarb tarts or  as a base to make a delicious rhubarb and stem ginger sorbet. I also like to serve the vanilla sous-vide rhubarb cut in pieces for breakfast along with natural yoghurt, drizzle the vanilla rhubarb syrup over for that extra yumminess.
]]></description>
<dc:subject>rhubarb vacuum sous-vide recipe</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:3344fd8e0876/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rhubarb"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vacuum"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sous-vide"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://nicolepeyrafitte.com/blog/2009/05/24/french-toast-with-duck-bacon-rhubarb-compote/">
    <title>French Toast with Duck Bacon &amp; Rhubarb Compote</title>
    <dc:date>2009-06-01T02:00:05+00:00</dc:date>
    <link>http://nicolepeyrafitte.com/blog/2009/05/24/french-toast-with-duck-bacon-rhubarb-compote/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[This is a delicious, unusual and quick brunch that I made for my friend Pat Smith visiting from Ann Arbor, MI. I like the balance between sweet, salt and tart tastes, as did Pat. French toast is something I knew in France as pain perdu or lost bread, I never had it for breakfast until I came to this country. There, it is always served as a dessert and mostly to use  up stale bread. My batter is pretty simple and the secret is in the bread: I use good french sourdough country bread. The duck bacon is of course from d’Artagnan, it’s slight gaminess reveals itself only after the pleasant tartness of the fresh rhubarb. There is no need for extra maple syrup as I sweeten the rhubarb compote with it.
]]></description>
<dc:subject>recipe rhubarb bacon duck-bacon</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:e1f18af6c10c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rhubarb"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bacon"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:duck-bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://motherskitchen.blogspot.com/2009/05/rhubarb-pie.html">
    <title>Mother's Kitchen: Rhubarb Pie</title>
    <dc:date>2009-06-01T01:49:18+00:00</dc:date>
    <link>http://motherskitchen.blogspot.com/2009/05/rhubarb-pie.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Here's my recipe for rhubarb pie. Make it with a lattice top, because for some reason, that is what rhubarb pies always have. If you are pie crust phobic, a lattice top is very forgiving. All you need to do is cut your top crust into slices, and lay a row of slices on top of your pie. My favorite trick is to lay the center cross lattice first, weaving over and under. Then place the outboard cross lattices from that center stripe, weaving them opposite of the one next to it.
]]></description>
<dc:subject>rhubarb pie recipe</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:5ffa59cf9405/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rhubarb"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pie"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.earthenjar.com/menu.html">
    <title>Earthen Jar (Ann Arbor, MI) - Menu</title>
    <dc:date>2008-12-30T21:25:18+00:00</dc:date>
    <link>http://www.earthenjar.com/menu.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[earthen jar menu, with names and descriptions of dishes; if you want to make something at home this would be a good place to start.  tnx @jhritz
]]></description>
<dc:subject>recipe vegan vegetarian yum annarbor michigan restaurant via:jhritz earthen-jar</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:d63658c2a0c1/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:yum"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:annarbor"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:michigan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:restaurant"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:jhritz"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:earthen-jar"/>
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</item>
<item rdf:about="http://vegandad.blogspot.com/">
    <title>V e g a n D a d</title>
    <dc:date>2008-12-28T06:39:46+00:00</dc:date>
    <link>http://vegandad.blogspot.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly.
]]></description>
<dc:subject>blog food recipes recipe vegetarian vegan daily dad parenting</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:3a2165319d82/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:blog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:daily"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:dad"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:parenting"/>
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</item>
<item rdf:about="http://ideasinfood.typepad.com/ideas_in_food/2007/03/pressured_cooke.html">
    <title>IDEAS IN FOOD: Pressured Cooked Citrus</title>
    <dc:date>2008-12-19T17:07:46+00:00</dc:date>
    <link>http://ideasinfood.typepad.com/ideas_in_food/2007/03/pressured_cooke.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[What if we could utilize an entire citrus fruit without any bitter pithy qualities?  I also wondered if we could then serve whole cooked tender citrus fruits?  Well, you can.  I started with a batch of clementines cooked in elderflower water.  I cooked them for fifteen minutes and the fruit and rind was tender and firm, like eating a yogurt.  Pretty wild.  Actually, fifteen minutes was a bit long for the clementines, the peels split a bit, though as a puree this pure essence of clementine is remarkable
]]></description>
<dc:subject>food recipe citrus clementine pressure-cooker great-weird-ideas</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:ba352a87188f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:citrus"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:clementine"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pressure-cooker"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:great-weird-ideas"/>
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</item>
<item rdf:about="http://bookweb.kinokuniya.co.jp/htmy/1882792963.html">
    <title>Recipes of the Old German Restaurant : And Other Traditional German Recipes: 紀伊國屋書店BookWeb</title>
    <dc:date>2008-12-11T20:19:28+00:00</dc:date>
    <link>http://bookweb.kinokuniya.co.jp/htmy/1882792963.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Gekochte Kartoffelklosse                       44(1)
    Kaese Spatzen                                  44(5)
    Kaesespaetzle                                  49
    Kartoffelpfannkuchen
]]></description>
<dc:subject>annarbor michigan food recipes old-german german recipe oldgerman</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:db04dd0bf550/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:michigan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:old-german"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:german"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:oldgerman"/>
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</item>
<item rdf:about="http://www.fourmilab.ch/fourmilog/archives/2007-11/000923.html">
    <title>Recipes: Spiced Cranberries (Fourmilog: None Dare Call It Reason)</title>
    <dc:date>2008-12-09T06:45:02+00:00</dc:date>
    <link>http://www.fourmilab.ch/fourmilog/archives/2007-11/000923.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[So, what are you supposed to do with all this stuff? Couldn't be simpler—just pick through the cranberries and throw out all of the spoilt ones, plonk of all the ingredients into a pot, bring it to a boil, simmer until all of the cranberries have popped, stir well and frequently throughout this process, then keep the crombobulating glozmo at a simmer for 45 minutes and then let it cool overnight. Ladle into conserve jars and, ideally, store a while before serving (but it's yummy even if you make it in a panic the day before Thanksgiving).
]]></description>
<dc:subject>food recipe cranberries simmer thanksgiving</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:7336d4c2d476/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cranberries"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:simmer"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:thanksgiving"/>
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</item>
<item rdf:about="http://blog.vegcooking.com/2008/09/spiced_potatoes.php">
    <title>VegCooking Blog : Archives : Spanish Style Home Fries</title>
    <dc:date>2008-12-09T06:38:41+00:00</dc:date>
    <link>http://blog.vegcooking.com/2008/09/spiced_potatoes.php</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Most home fries recipes I've seen contain just a few basic ingredients, like salt, pepper, oil, garlic, and onions, but this one uses other ingredients that are more common to Spanish cuisine—paprika, parsley, and turmeric. OK, saffron is technically the ingredient common to Spanish cuisine, and turmeric is just an inexpensive way to cheat.
]]></description>
<dc:subject>food recipes recipe baking culture cooking vegan vegetarian technique vegetables potatoes spain paprika potato fries mmm-fries would-you-like-fries-with-that</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f89ec45cdec6/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:baking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:culture"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:technique"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegetables"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:spain"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:paprika"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potato"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:fries"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mmm-fries"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:would-you-like-fries-with-that"/>
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</item>
<item rdf:about="http://scripturetext.com/mark/1-6.htm">
    <title>Mark 1:6 And John was clothed with camel's hair, and with a girdle of a skin about his loins; and he did eat locusts and wild honey;</title>
    <dc:date>2008-12-07T22:17:36+00:00</dc:date>
    <link>http://scripturetext.com/mark/1-6.htm</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[so if you were to make a recipe from locusts and wild honey, what would it look like, and would it be good nourishing food or something that would be desperation survival food?
]]></description>
<dc:subject>mark:1:6 grasshopper recipe recipe-needed food insects honey matthew:3:4</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f1f96db6121b/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:grasshopper"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe-needed"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:insects"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:honey"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:matthew:3:4"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.survivaltopics.com/survival/grasshopper-recipes/">
    <title>Grasshopper Recipes</title>
    <dc:date>2008-12-07T22:14:20+00:00</dc:date>
    <link>http://www.survivaltopics.com/survival/grasshopper-recipes/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Known as an easily acquired and tasty snack, people have developed a number of tasty grasshopper recipes that satisfy the most discriminating of palates. I highly recommend you try your hand at catching wild grasshoppers and make a practice survival meal centered around them.
]]></description>
<dc:subject>grasshopper insects food recipe recipe-needed locusts-and-wild-honey mark:1:6 matthew:3:4</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:1b9f2d60616a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe-needed"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:locusts-and-wild-honey"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mark:1:6"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:matthew:3:4"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.culinate.com/articles/our_table/the_ultimate_budget_meal">
    <title>Rice and bean favorites — The ultimate budget meal :: by Kim Carlson :: Culinate</title>
    <dc:date>2008-11-18T01:06:16+00:00</dc:date>
    <link>http://www.culinate.com/articles/our_table/the_ultimate_budget_meal</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[a bunch of rice and beans recipes
]]></description>
<dc:subject>food rice recipes recipe cooking frugal beans</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:288c552b389b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rice"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:frugal"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:beans"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://mennonitegirlscancook.blogspot.com/">
    <title>Mennonite girls can cook</title>
    <dc:date>2008-11-13T20:12:05+00:00</dc:date>
    <link>http://mennonitegirlscancook.blogspot.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Welcome to our Mennonite recipe cooking blog. We hope you enjoy the pictures and the recipes as much as we have enjoyed sharing them with you. Our hospitality has extended to this forum of sharing what we have learned in our own kitchens.
]]></description>
<dc:subject>food recipes recipe cooking mennonite baking cookies</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2188803f75a8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mennonite"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:baking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cookies"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.recipezaar.com/Korean-Pumpkin-Soup-75538">
    <title>Korean Pumpkin Soup Recipe | Recipezaar</title>
    <dc:date>2008-11-13T03:04:16+00:00</dc:date>
    <link>http://www.recipezaar.com/Korean-Pumpkin-Soup-75538</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[This is one of my favorite Korean dishes, with a lovely sweet flavor and creamy texture, and this version is absolutely divine! It's exactly like the "hobakjuk" at the local porridge shop, and the proprietress is going to be missing me now that I know how easy this is to make!
]]></description>
<dc:subject>korean food recipe recipes pumpkin hobakjuk juk soup</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2cb37535c62d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:korean"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pumpkin"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:hobakjuk"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:juk"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:soup"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://siukwankitchen.blogspot.com/2008/09/blog-post_05.html">
    <title>Siukwan's Kitchen 一家之煮: 椒鹽豆腐</title>
    <dc:date>2008-11-09T00:19:57+00:00</dc:date>
    <link>http://siukwankitchen.blogspot.com/2008/09/blog-post_05.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Crispy Bean Curd with Salt and Pepper
]]></description>
<dc:subject>tofu recipe pepper-salt-tofu 椒鹽豆腐</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:7dd2996aeaba/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tofu"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pepper-salt-tofu"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:椒鹽豆腐"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://thefarmersmarketer.com/squash_101_-_enchiladas.html">
    <title>Squash 101 - Enchiladas | The Farmer's Marketer</title>
    <dc:date>2008-11-08T22:22:34+00:00</dc:date>
    <link>http://thefarmersmarketer.com/squash_101_-_enchiladas.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[So those six squashes in the cupboard? I baked them all at once (saving energy), and with the fillings made squash enchiladas, added some squash to thicken a red lentil soup and put the rest in the freezer for the dark days of January. The other best quality of winter squash? Its warm golden color - a reminder that summer may one day come again. 


Once again, the inspiration for this dish was everything in the farm share box.  Martha suggested the tomatillo sauce to go with the squash enchilada, but said a red enchilada sauce could also work. The tomatillo sauce was delicious!
]]></description>
<dc:subject>food recipe recipes squash delicata fall october november ubifarm via:kimbayer</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:aac5e7a6726a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squash"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:delicata"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:fall"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:october"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:november"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:ubifarm"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:kimbayer"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://bitten.blogs.nytimes.com/2008/11/05/broccoli-rabe-without-sausage/">
    <title>Broccoli Rabe Without Sausage - Bitten Blog - NYTimes.com</title>
    <dc:date>2008-11-05T21:26:29+00:00</dc:date>
    <link>http://bitten.blogs.nytimes.com/2008/11/05/broccoli-rabe-without-sausage/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[But even through the mind-fog, one thing pierced my brain the next morning: orchiette with broccoli rabe and croutons.

Now, I grew up in New York, and I lived most of my adult life in New Haven, and this dish came as a surprise to me, because orchiette and broccoli rabe are almost always cooked, in restaurants at least, with sausage. It’s a fabulous combination, and it never occurred to me to mess with it.
]]></description>
<dc:subject>food ideas recipe rapini broccoli-rabe orrichetti croutons croutons-not-futons</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:6f9d4f64074e/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:ideas"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rapini"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:broccoli-rabe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:orrichetti"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:croutons"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:croutons-not-futons"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://query.nytimes.com/gst/fullpage.html?sec=travel&amp;res=9A0DE4DB1031F93AA25752C0A960948260">
    <title>FARE OF THE COUNTRY; ITALY'S POLENTA: MORE THAN MUSH - New York Times</title>
    <dc:date>2008-11-03T15:54:30+00:00</dc:date>
    <link>http://query.nytimes.com/gst/fullpage.html?sec=travel&amp;res=9A0DE4DB1031F93AA25752C0A960948260</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Polenta has long conquered the Venetian plain that stretches from the Alpine foothills to the Adriatic Sea and has made inroads into other areas in northern Italy, Lombardy and Piedmont. It is popular also in the Slovenia region of Yugoslavia and in Austria's Tyrol. A polenta-like cornmeal dish, mamaliga, is fancied by the peasants in Rumania. The Italian nickname for polenta eaters, polentoni, not an ethnic slur, applies above all to the inhabitants of the Friuli region northeast of Venice, where the city of Udine is the administrative and cultural center.
]]></description>
<dc:subject>polenta food polentoni recipe recipes italy</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:acd0a8edb510/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:polentoni"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.post-gazette.com/food/20000622polenta1.asp">
    <title>Polenta: Centuries-old Italian dish a proud link to a pleasant past</title>
    <dc:date>2008-11-03T15:51:06+00:00</dc:date>
    <link>http://www.post-gazette.com/food/20000622polenta1.asp</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Since the early 1700s, polenta and beans had nourished peasants and laborers. Not simply a food, polenta consoled the family, soothed it, filled it up. For many Italians, it took post-World War II affluence to finally banish polenta as the mainstay of the diet. Even so, the Italians of the north still are often called polentoni,  or "polenta eaters."
]]></description>
<dc:subject>polenta polentoni food italian italy recipe recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:4c7c3b01f48f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:polentoni"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:italian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:italy"/>
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</item>
<item rdf:about="http://eggsonsunday.wordpress.com/2008/10/15/roasted-delicata-squash-stuffed-with-white-beans-greens-sage/">
    <title>Roasted Delicata Squash Stuffed with White Beans, Greens &amp; Sage « eggs on sunday</title>
    <dc:date>2008-11-01T19:28:07+00:00</dc:date>
    <link>http://eggsonsunday.wordpress.com/2008/10/15/roasted-delicata-squash-stuffed-with-white-beans-greens-sage/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I couldn’t resist sharing some pictures from the event with you here, as well as a recipe that I was inspired to create after the dinner: roasted delicata squash filled with a garlicky mixture of creamy white beans and sauteed greens, accented with autumn-y sage, dusted with a crispy topping of breadcrumbs and parmesan cheese.It was so, so delicious!
]]></description>
<dc:subject>food recipe recipes delicata sweet-dumping white-beans beans greens sage cheese stuffed-squash october november</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:25c3dc31c17f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:delicata"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sweet-dumping"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:white-beans"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:beans"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:greens"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sage"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:october"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:november"/>
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</item>
<item rdf:about="http://eggsonsunday.wordpress.com/2008/09/18/maple-roasted-apples-plums/">
    <title>Maple-Roasted Apples &amp; Plums « eggs on sunday</title>
    <dc:date>2008-11-01T19:25:45+00:00</dc:date>
    <link>http://eggsonsunday.wordpress.com/2008/09/18/maple-roasted-apples-plums/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[apples and plums roasted with maple syrup; or use this as a start for ideas of other things to go into apple-based desserts.
]]></description>
<dc:subject>apple plum food recipes recipe dessert maple-syrup september</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:efdccd482c27/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:apple"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:plum"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:dessert"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:maple-syrup"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:september"/>
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</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2007/12/potato-pancakes.html">
    <title>Potato pancakes (Latkes) and apple sauce recipe</title>
    <dc:date>2008-11-01T19:24:21+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2007/12/potato-pancakes.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[apples are here in abundance in early november, which means it's time to make up an extra batch to freeze so that there's some for december
]]></description>
<dc:subject>apple applesauce recipe recipes food latkes potato-pancakes potatoes oil hanukah</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:d4ea5484e23c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:apple"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:applesauce"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:latkes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potato-pancakes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:oil"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:hanukah"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2008/11/baked-polenta-no-stir-polenta-sounds-like-no-water-soup---possible-but-unlikely.html">
    <title>Baked Polenta: &quot;no-stir polenta sounds like no-water soup - possible but unlikely&quot;</title>
    <dc:date>2008-11-01T04:21:05+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2008/11/baked-polenta-no-stir-polenta-sounds-like-no-water-soup---possible-but-unlikely.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[pour 4c boiling water over 1c polenta in an 8x8 pan, bake in 425 degree oven, stirring once or twice but not more than that until done.  season w/salt, pepper, and anything else you might want to add.
]]></description>
<dc:subject>polenta food recipe recipes italian baked-polenta no-stir-polenta</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:6d760dca4a0f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:italian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:baked-polenta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:no-stir-polenta"/>
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</item>
<item rdf:about="http://hungrycravings.blogspot.com/2008/10/cheater-method.html">
    <title>Hungry Cravings: Cheater Method</title>
    <dc:date>2008-10-31T22:06:49+00:00</dc:date>
    <link>http://hungrycravings.blogspot.com/2008/10/cheater-method.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I love warm, comforting polenta, but I don’t like making it the traditional way. I don’t know about you, but I have better things to do than whisk the lava-like mixture constantly for 15 minutes or more. So I’ve devised an easy cheater method, which involves the oven and only an occasional stir.
]]></description>
<dc:subject>polenta recipe recipes not-like-the-family-made lets-hope-it-works</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:59b0df0fe0e5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:polenta"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:not-like-the-family-made"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:lets-hope-it-works"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.recipegoldmine.com/bbqgurusausage/cudighi.html">
    <title>cudighi recipe | BBQ Guru recipes | sausage recipes</title>
    <dc:date>2008-10-31T13:47:45+00:00</dc:date>
    <link>http://www.recipegoldmine.com/bbqgurusausage/cudighi.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[This is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!
]]></description>
<dc:subject>sausage recipe food cudighi</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:8c11522854d7/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sausage"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cudighi"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2008/10/swiss-pumpkin-and-various-baked-whole-stuffed-pumpkin-variants.html">
    <title>Swiss pumpkin (and various baked whole stuffed pumpkin variants)</title>
    <dc:date>2008-10-30T18:01:21+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2008/10/swiss-pumpkin-and-various-baked-whole-stuffed-pumpkin-variants.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Notes on a family of recipes that start with a whole pumpkin and that involve stuffing it with something sweet or savory (a pudding, a stew, a soup).
]]></description>
<dc:subject>pumpkin recipe metarecipe trick-or-treat-money-or-eats</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:3ceadba10072/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pumpkin"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:metarecipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:trick-or-treat-money-or-eats"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://orangette.blogspot.com/2008/10/pleasantly-sogged.html">
    <title>Orangette: Pleasantly sogged</title>
    <dc:date>2008-10-29T20:23:35+00:00</dc:date>
    <link>http://orangette.blogspot.com/2008/10/pleasantly-sogged.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[In fact, what the waiter set down in front of me a few minutes later was the closest I have ever come, in a restaurant, to my ideal lunch. It was a wide soup bowl - the type my mother calls a cream soup bowl - and in it was a beautifully sloppy pile of kale, stewed into tenderness in a clear, fragrant broth. Beneath the kale was a generous slice of country bread, happily soaking up the aforementioned broth, and atop it all sat a fried egg, waiting to loose its yolk onto the greens below. It wasn’t rocket science, but it was everything I love about Zuni Café: unpretentious, perfectly pitched, and utterly ballsy in its plainness. The best part was, of course, that it was delicious. The kale was sweet and earthy, the egg mellow and rich, and the bread soft, comforting, pleasantly sogged.
]]></description>
<dc:subject>food kale recipes recipe egg toast food-and-toast-in-a-dish via:kateremenwait</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:0dff8a1de7d9/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:kale"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:egg"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:toast"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food-and-toast-in-a-dish"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:kateremenwait"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.doriegreenspan.com/dorie_greenspan/2008/09/pumpkin-packed-with-bread-and-cheese-a-recipe-in-progress.html">
    <title>DORIE GREENSPAN: Pumpkin, Packed with Bread and Cheese: A Recipe in Progress</title>
    <dc:date>2008-10-25T21:08:58+00:00</dc:date>
    <link>http://www.doriegreenspan.com/dorie_greenspan/2008/09/pumpkin-packed-with-bread-and-cheese-a-recipe-in-progress.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[As I mentioned, I bought my first pumpkin of the season last week and this is what Idid with it: I hollowed it out and stuffed it with bread cubes, cheese, garlic and cream, slid it into the oven to bake until everything under the cap bubbled away merrily and then served it for lunch.
]]></description>
<dc:subject>food recipes recipe pumpkin squash bread cheese</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:e6e3b49c52e7/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pumpkin"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squash"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bread"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://everybodylikessandwiches.blogspot.com/2008/09/mac-daddy-apple-onion-and-cheddar-pizza.html">
    <title>everybody likes sandwiches: the mac daddy: apple, onion and cheddar pizza</title>
    <dc:date>2008-10-25T17:27:41+00:00</dc:date>
    <link>http://everybodylikessandwiches.blogspot.com/2008/09/mac-daddy-apple-onion-and-cheddar-pizza.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I kept the cheddar and apples, but did away with everything else and worked with what I had available. I caramelized a whack load of onions, threw on some salty capers along with some chewy sun dried tomatoes and a few dabs of pesto for good measure. The Johnny who?? This pizza was delicious.
]]></description>
<dc:subject>food recipes recipe apples pizza cheddar onion capers pesto</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:a2c7b848bb12/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:apples"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cheddar"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:onion"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:capers"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pesto"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.thepauperedchef.com/2006/06/braised_short_r.html">
    <title>The Paupered Chef: Braised Short Ribs in Barolo</title>
    <dc:date>2008-10-14T19:18:02+00:00</dc:date>
    <link>http://www.thepauperedchef.com/2006/06/braised_short_r.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[drink enough cheap wine, apparently, and you'll enjoy the cheaper cuts of meat more - if by "cheaper" you mean "only $6/pound for what is mostly bones"
]]></description>
<dc:subject>recipe</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:c2ac3da22a7f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.cottagesmallholder.com/?p=845">
    <title>The Cottage Smallholder » Quick and delicious spelt soda bread recipe</title>
    <dc:date>2008-10-13T13:50:33+00:00</dc:date>
    <link>http://www.cottagesmallholder.com/?p=845</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[So here’s my recipe for Spelt soda bread. Much lighter than the no knead spelt loaf. Delicious sampled warm from the oven, spread with Guernsey butter. Hopefully, a tasty companion for breakfast and lunch over the next few days. It keeps best wrapped in a tea towel in a cool part of the kitchen.
]]></description>
<dc:subject>spelt recipe bread</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f7e0e10a8ddb/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:spelt"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bread"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.prodigalgardens.info/september%20weblog.htm#Acorns">
    <title>September Weblog - Acorns</title>
    <dc:date>2008-10-10T04:20:01+00:00</dc:date>
    <link>http://www.prodigalgardens.info/september%20weblog.htm#Acorns</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Acorn flour is very much like cornmeal in texture, rather than a fine flour.  Therefore, when I bake with it I like to use my favorite cornmeal recipes and substitute Acorn flour.  It makes wonderful Acorn cornbread, muffins, and pancakes.  I have also made Boston brown bread with Acorn flour, a very special treat.  I use the coarser particles that I sifted out of the flour to make a coffee substitute beverage, much like chicory or roasted dandelion root.
]]></description>
<dc:subject>acorn food recipe september autumn make-sure-you-leach-out-the-tannins-first</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:55c8bba682a4/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:acorn"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:september"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:autumn"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:make-sure-you-leach-out-the-tannins-first"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://siouxme.com/acorn.html">
    <title>Cooking With Acorns</title>
    <dc:date>2008-10-10T04:16:56+00:00</dc:date>
    <link>http://siouxme.com/acorn.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[There is first and foremost, the original recipe: AFTER THE ACORNS ARE **COMPLETELY DRY** & REMOVED FROM THEIR SHELLS, the Acorns are ground until the meal is so fine that "it will stick to the basket sifter" when it is turned upside down. When you have determined that you have ground the acorns to "primo" consistency, you must then leach it. This was traditionally accomplished (before we had woven cloth to work with) by building a mound of fine sand, near a spring or the river, and then scooping out the center. The meal you wished to leach was placed in the center of this mound and water poured over a clean cedar bough which was placed or held above the acorn meal. The tannin would leach out of the acorn meal and harmlessly down into the sand. When tasting it showed the tannin had been removed, the meal was carefully removed from its sand "colander" and put into a cooking basket.
]]></description>
<dc:subject>food recipes recipe cooking acorn</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f21e6410c874/</dc:identifier>
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</item>
<item rdf:about="http://www.jamieoliver.com/recipes/risotto/roast-squash-sage-chestnut-and-pancetta">
    <title>Jamie Oliver - Recipes - roast squash, sage, chestnut and pancetta risotto</title>
    <dc:date>2008-10-03T06:04:30+00:00</dc:date>
    <link>http://www.jamieoliver.com/recipes/risotto/roast-squash-sage-chestnut-and-pancetta</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
]]></description>
<dc:subject>food recipe recipes squash risotto via:osborn katie</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:c4cfa35d3cc1/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squash"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:risotto"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:osborn"/>
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</item>
<item rdf:about="http://tummytreasure.blogspot.com/2007/06/in-search-of-cudighi.html">
    <title>Tummy Treasure: In Search of Cudighi</title>
    <dc:date>2008-09-25T14:10:53+00:00</dc:date>
    <link>http://tummytreasure.blogspot.com/2007/06/in-search-of-cudighi.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Cudighi is a sausage found only in two parts of the world- one small part of Italy, and one small part of Michigan's Upper Peninsula. And finding a recipe is just as difficult as finding the sausage. I found two recipes that are very different, but I think by using both recipes as a guide, I could recreate the cudighi we had. Here is the first one, which looks close, but doesn't have the fennel seeds or crushed red pepper flakes that our sausage had. It also has more cinnamon than ours did- as the cinnamon was not noticeable at all.
]]></description>
<dc:subject>cudighi recipe italy yooper food</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:fa342f8f331a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:italy"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:yooper"/>
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</item>
<item rdf:about="http://thym-thym.blogspot.com/2007/03/rien-ne-se-jete-nothing-goes-to-waste.html">
    <title>64 sq ft kitchen: Rien ne se jete / Nothing goes to waste</title>
    <dc:date>2008-09-23T14:22:22+00:00</dc:date>
    <link>http://thym-thym.blogspot.com/2007/03/rien-ne-se-jete-nothing-goes-to-waste.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Lately, I learned how to make Candied Orange Peels which I am excited to share with you. I used to hate candied fruits peels; I found them too sweet, sometimes too gooey or too dry. But with this recipe I know that I will never go to back to buy candied fruits again. Because mine are so much better, with all modesty of course, and so easy to make.
]]></description>
<dc:subject>food recipe recipes candy mmm-candy candied-orange-peels candied-fruit</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:64dce9c1b83c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:candy"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:candied-orange-peels"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:candied-fruit"/>
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</item>
<item rdf:about="http://holybasil.wordpress.com/2008/06/30/weekly-salad-20-fresh-peas-with-lettuce/">
    <title>Weekly Salad 20: Fresh Peas with Lettuce « Hot.Sour.Salty.Sweet. And Umami</title>
    <dc:date>2008-09-23T14:21:07+00:00</dc:date>
    <link>http://holybasil.wordpress.com/2008/06/30/weekly-salad-20-fresh-peas-with-lettuce/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[With the green shells, I made a quick soup by cooking them with some chicken broth, one small peeled potato (to add body to the soup), one garlic clove, some onion, and S&P until soft. I blended the whole thing and strained it through a sieve. You can add a little milk or cream to the mix before serving. Nothing to waste - rien ne se jete.
]]></description>
<dc:subject>soup peas pea-shells nothing-to-waste rien-ne-se-jete food recipe recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2f5d77af521f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:soup"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pea-shells"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nothing-to-waste"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rien-ne-se-jete"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
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</item>
<item rdf:about="http://thefarmersmarketer.com/homemade_sauerkraut.html">
    <title>Homemade: Sauerkraut | The Farmer's Marketer</title>
    <dc:date>2008-09-18T20:27:33+00:00</dc:date>
    <link>http://thefarmersmarketer.com/homemade_sauerkraut.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Gargantuan government bailouts this week and economic crises notwithstanding, I'm not in survivalist mode yet.  But this era of ubiquitous convenience and concomitant de-skilling makes it seem like a good idea to know how to preserve food with few or no energy inputs and to have at least some of the kitchen mojo my Grandma had.  So a few weeks ago, when my friend Vivienne offered her hands-on sauerkraut-making tutorial and a generous donation of her own cabbage, it was an offer too good to refuse.
]]></description>
<dc:subject>sauerkraut homemade diy recipe that-was-easy</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:d744981f7323/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sauerkraut"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:diy"/>
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</item>
<item rdf:about="http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-156-slow-roasted-tomatoes.html">
    <title>Day 156: Slow-Roasted Tomatoes ♥ | A Veggie Venture</title>
    <dc:date>2008-09-18T02:53:09+00:00</dc:date>
    <link>http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-156-slow-roasted-tomatoes.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[From mid-September through early October, the house was aromatic with a gentle tomato scent from 15 batches of Slow-Roasted Tomatoes.

Each batch was a little different. I played with oven temperature, oven time, a little oil and a lot of oil, fresh herbs and dried herbs. I even experimented with Fast-Roasted Tomatoes but quickly returned to these.
]]></description>
<dc:subject>recipes recipe vegan tomato tomatoes slow-food</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:4428aab9b341/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomato"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:slow-food"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://mattbites.typepad.com/mattbites/2008/09/down-the-hatch.html">
    <title>MattBites: Down The Hatch</title>
    <dc:date>2008-09-12T19:19:40+00:00</dc:date>
    <link>http://mattbites.typepad.com/mattbites/2008/09/down-the-hatch.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[During that trip one of my co-workers suggested we drive out and experience a Green Chile Cheeseburger. All you have to say is burger and I'm down for a food adventure, but little did I know this burger would remain in my memory for over 10 years.  She took us to the Bobcat Bite, a small outpost on Old Las Vegas Highway that's been open since 1953.  It was so utterly fantastic and perfect and I felt like I stumbled onto a movie or music video set. My co-worker Polly commanded us to order the green chile burger and of course the entire table obliged.
]]></description>
<dc:subject>food recipe recipes green-chile hatch-chile cheeseburger i-can-haz-cheezburger eats newmexico party-like-its-1953</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:476b7bdba489/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:green-chile"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:hatch-chile"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cheeseburger"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:i-can-haz-cheezburger"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:eats"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:newmexico"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:party-like-its-1953"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.hungryinhogtown.com/hungry_in_hogtown/2006/07/wild_blueberrie.html">
    <title>Hungry In Hogtown: Berried alive: a wild blueberry bonanza</title>
    <dc:date>2008-09-11T20:28:07+00:00</dc:date>
    <link>http://www.hungryinhogtown.com/hungry_in_hogtown/2006/07/wild_blueberrie.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[The first dish I prepared with wild blueberries strikes me as a flavour combination straight out of molecular gastronomy: wild blueberry and mushroom risotto.  I found the recipe not in an El Bulli cookbook, but in an Italian cookbook sitting on our shelf, Regional Foods of Northern Italy: Recipes and Remembrances.  The recipe comes from a chef near Courmayeur in Val d'Aosta, who was inspired by the wild mushrooms and blueberries he discovered growing side by side one day on his way to work.
]]></description>
<dc:subject>blueberries blueberry mushroom risotto recipe food cooking</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2d36c56d0974/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:blueberry"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mushroom"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:risotto"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://bitsyskitchen.com/desserts53.html">
    <title>Balsamic Peaches | Dessert Recipes</title>
    <dc:date>2008-09-10T03:04:36+00:00</dc:date>
    <link>http://bitsyskitchen.com/desserts53.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Balsamic Peaches  6 peaches, peeled, pitted, and sliced into thick wedges 3 Tbsp (45 ml) balsamic vinegar 3 Tbsp (45 ml) brown sugar 1/2 tsp (2 ml) freshly ground pepper, or to taste  Combine all the ingredients in a non-metallic bowl and toss to combine. Chill in the refrigerator for 2 hours before serving. Serve with whipped cream or vanilla ice cream if desired.
]]></description>
<dc:subject>peaches balsamic recipes recipe thats-it-thats-the-whole-recipe sounds-delicious</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:b4cf61e8f7ae/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:balsamic"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:thats-it-thats-the-whole-recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sounds-delicious"/>
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</item>
<item rdf:about="http://www.deliciousdays.com/archives/2008/06/03/strawberry-ice-cream-with-balsamic-vinegar/">
    <title>Strawberry ice cream with balsamic vinegar » delicious:days</title>
    <dc:date>2008-09-10T03:02:46+00:00</dc:date>
    <link>http://www.deliciousdays.com/archives/2008/06/03/strawberry-ice-cream-with-balsamic-vinegar/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[The million dollar question: Should I opt for a quick cream version or stick with a classic custard ice cream? I chose the latter. And quite rightly so! The custard version adds a complexity to the strawberry-balsamic flavor, that I'm not sure a simple cream version can live up to. Just make sure to use the best balsamic vinegar you can afford and not to add too much of it. The vinegar should accentuate the strawberry flavor nicely, but not suffocate it. Highly recommended for ice cream afficinados!
]]></description>
<dc:subject>food recipes recipe strawberry icecream vinegar balsamic inspired-by-stellae</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:9104b3f1e54b/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:icecream"/>
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