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	<title>Special Magic Kitchen &#187; Recipes</title>
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		<title>What I am Cooking</title>
		<link>http://specialmagickitchen.com/archives/3096</link>
		<comments>http://specialmagickitchen.com/archives/3096#comments</comments>
		<pubDate>Sat, 27 Mar 2010 22:19:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grilling]]></category>
		<category><![CDATA[Outdoor]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cedar plank]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=3096</guid>
		<description><![CDATA[In central Minnesota it finally got warm enough to grill out, so I decided to make a cedar-plank grilled salmon. It was nothing too adventurous, so I wanted to find a recipe with a twist to it.
Eventually I found this recipe for a pinot noir infused cedar-plank salmon with some fresh herbs on top. The recipe [...]]]></description>
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		</item>
		<item>
		<title>Cooking With Dog Videos</title>
		<link>http://specialmagickitchen.com/archives/3051</link>
		<comments>http://specialmagickitchen.com/archives/3051#comments</comments>
		<pubDate>Tue, 23 Mar 2010 13:58:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Food Media]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking instruction]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=3051</guid>
		<description><![CDATA[After browsing the eGullet forums, I found a post entitled &#8220;Cooking with Dog&#8221; and that simply demanded checking into. Of course, it doesn&#8217;t involve cooking dog meat, but instead features a Japanese woman cooking next to a grey poodle named Francis. The cooking instruction videos are for traditional Japanese dishes and there is narration in [...]]]></description>
		<wfw:commentRss>http://specialmagickitchen.com/archives/3051/feed</wfw:commentRss>
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		</item>
		<item>
		<title>Making Kimchi</title>
		<link>http://specialmagickitchen.com/archives/2945</link>
		<comments>http://specialmagickitchen.com/archives/2945#comments</comments>
		<pubDate>Thu, 11 Mar 2010 04:15:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[kimchi]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2945</guid>
		<description><![CDATA[I am finally working on another one of my cooking goals for 2010. I have already made cheese and butter which were on my to-do list, and now I am making the pickled Korean cabbage called kimchi.
So far I have tried a recipe for quick kimchi that was in the late-great Gourmet magazine and featured in March [...]]]></description>
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		</item>
		<item>
		<title>What I am Cooking</title>
		<link>http://specialmagickitchen.com/archives/2958</link>
		<comments>http://specialmagickitchen.com/archives/2958#comments</comments>
		<pubDate>Tue, 09 Mar 2010 19:38:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[Food Media]]></category>
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		<category><![CDATA[Websites]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[la tartine gourmande]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[roasted pears]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2958</guid>
		<description><![CDATA[I found this recipe for roasted pears on the popular blog La Tartine Gourmande. I fell in love with roasted pears while living in France, but it took this French blogger to give the dessert some flair and really make it amazing. Just look at those pears. The photo is great, and the pears taste [...]]]></description>
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		</item>
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		<title>Bing Recipe Search</title>
		<link>http://specialmagickitchen.com/archives/2687</link>
		<comments>http://specialmagickitchen.com/archives/2687#comments</comments>
		<pubDate>Tue, 26 Jan 2010 19:01:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Websites]]></category>
		<category><![CDATA[bing]]></category>
		<category><![CDATA[search engine]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2687</guid>
		<description><![CDATA[ Via Lifehacker comes this post about Microsoft&#8217;s advanced recipe search on Bing. I&#8217;ve never used Bing before and only tried it out yesterday to see how the recipe search function worked, but here are my initial impressions of the recipe feature.
First of all, I must say that it is pretty impressive at first glance [...]]]></description>
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		</item>
		<item>
		<title>What I Am Cooking</title>
		<link>http://specialmagickitchen.com/archives/2439</link>
		<comments>http://specialmagickitchen.com/archives/2439#comments</comments>
		<pubDate>Fri, 01 Jan 2010 17:37:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[holidays]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[rice pudding]]></category>
		<category><![CDATA[risengrynsgrøt]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2439</guid>
		<description><![CDATA[It has been a holiday tradition in my family for years to serve the Norwegian rice porridge called risengrynsgrøt during the holidays. It is a simple rice dinner pudding that my grandmother made using a double boiler and some long-grain white rice, water, milk, and salt. It is normally served during the winter months and [...]]]></description>
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		<item>
		<title>Cooking Temperature for Pork</title>
		<link>http://specialmagickitchen.com/archives/2392</link>
		<comments>http://specialmagickitchen.com/archives/2392#comments</comments>
		<pubDate>Wed, 30 Dec 2009 02:50:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Prep]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[brining]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[trichinosis]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2392</guid>
		<description><![CDATA[The USDA has longadvocated cooking pork to an internal temperature of 160 degrees, which cooks the meat to medium doneness, but now many chefs are cooking it only to 140-145 degrees, which is medium-rare. The concern for a long time has come from a parasitic disease called trichinosis that is caused when trichinae (a type [...]]]></description>
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		</item>
		<item>
		<title>What I am Cooking</title>
		<link>http://specialmagickitchen.com/archives/2360</link>
		<comments>http://specialmagickitchen.com/archives/2360#comments</comments>
		<pubDate>Sun, 13 Dec 2009 23:34:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[fine cooking]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[orecchiette]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[roast]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2360</guid>
		<description><![CDATA[I tried a couple of different dishes this week. The first was from Fine Cooking and it was an orecchiette pasta with Brussels sprouts, Gorgonzola, and brown-butter pecans. It was very good, and a nice hearty, rich pasta for a cold evening. Here is the recipe.
In the future, though, I might make some adjustments to [...]]]></description>
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		</item>
		<item>
		<title>Buying and Cutting Avocados</title>
		<link>http://specialmagickitchen.com/archives/2340</link>
		<comments>http://specialmagickitchen.com/archives/2340#comments</comments>
		<pubDate>Sat, 12 Dec 2009 18:48:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tips & Techniques]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[frontera grill]]></category>
		<category><![CDATA[guacamole]]></category>
		<category><![CDATA[Prep]]></category>
		<category><![CDATA[rick bayless]]></category>
		<category><![CDATA[techniques]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2340</guid>
		<description><![CDATA[The other day I was at the grocery store and avocados were on sale. After picking out five for $5, a lady asked me how to tell if they are good or not. I told her that unfortunately most of them were too ripe. They were squishy to the touch, and not worth buying.
So how [...]]]></description>
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		</item>
		<item>
		<title>How to Roast a Lamb</title>
		<link>http://specialmagickitchen.com/archives/2278</link>
		<comments>http://specialmagickitchen.com/archives/2278#comments</comments>
		<pubDate>Tue, 08 Dec 2009 01:53:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[greek]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[psilakas]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2278</guid>
		<description><![CDATA[Fine Cooking featured the cookbook How to Roast a Lamb by Michael Psilakis in the Dec/Jan issue. Psilakis is an American chef of Greek heritage out of New York City, and his contemporary takes on Greek food have made him a rising star in New American cuisine. He has operated several restaurants in New York [...]]]></description>
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