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<channel>
	<title>Cooking in Southern California</title>
	<atom:link href="http://socalcooking.wordpress.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://socalcooking.wordpress.com</link>
	<description>Southern California Seasonal Recipes</description>
	<lastBuildDate>Wed, 12 Nov 2008 16:23:36 +0000</lastBuildDate>
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		<title>Cooking in Southern California</title>
		<link>http://socalcooking.wordpress.com</link>
	</image>
			<item>
		<title>Metric Conversion Tables</title>
		<link>http://socalcooking.wordpress.com/2008/10/16/conversion-tables/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/16/conversion-tables/#comments</comments>
		<pubDate>Thu, 16 Oct 2008 02:52:07 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[Metric Conversion Table]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=705</guid>
		<description><![CDATA[



Metric Conversion Table









Volume




U.S. Units


Metric




1/4 teaspoon


1 ml




1/2 teaspoon


2 ml




1 teaspoon


5 ml




1 tablespoon


15 ml




1/4 cup


50 ml




1/3 cup


75 ml




1/2 cup


125 ml




2/3 cup


150 ml




3/4 cup


175 ml




1 cup


250 ml




1 quart


1 liter




1 1/2 quarts


1.5 liters




2 quarts


2 liters




2 1/2 quarts


2.5 liters




3 quarts


3 liters




4 quarts


4 liters








Temperatures




Fahrenheit


Celsius




32°


0°




212°


100°




250°


120°




275°


140°




300°


150°




325°


160°




350°


180°




375°


190°




400°


200°




425°


220°




450°


230°




475°


240°




500°


260°










Weight




U.S. Units


Metric




1 ounce


30 grams




2 ounces


55 grams




3 ounces


85 grams




4 ounces


115 grams




8 ounces


225 grams




16 ounces


455 grams




1 pound


455 grams








Measurements




Inches


Centimeters




1


2.5




2


5.0




3


7.5




4


10.0




5


12.5




6


15.0




7


17.5




8


20.5




9


23.0




10


25.5




11


28.0




12


30.5




13


33.0




14


35.5




15


38.0








Equivalent Weights and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=705&subd=socalcooking&ref=&feed=1" />]]></description>
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			<media:title type="html">alettlewis</media:title>
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	</item>
		<item>
		<title>Apricot Glazed Chicken with Dried Figs and Sage</title>
		<link>http://socalcooking.wordpress.com/2008/10/15/chicken-risotto-vegetables-torte-vienna/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/15/chicken-risotto-vegetables-torte-vienna/#comments</comments>
		<pubDate>Wed, 15 Oct 2008 22:23:31 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[Apricot Chicken, Figs and Sage]]></category>
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=316</guid>
		<description><![CDATA[
Apricot Glazed Chicken with Dried Figs and Sage
Cook Time40 min
8 servings
Ingredients:

2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried figs
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
25 to 35 sage leaves

Directions:
Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=316&subd=socalcooking&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://socalcooking.wordpress.com/2008/10/15/chicken-risotto-vegetables-torte-vienna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
		</media:content>

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			<media:title type="html">line1</media:title>
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	</item>
		<item>
		<title>Roasted Vegetables</title>
		<link>http://socalcooking.wordpress.com/2008/10/15/roasted-vegetables/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/15/roasted-vegetables/#comments</comments>
		<pubDate>Wed, 15 Oct 2008 22:23:19 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[Roasted Vegetables]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=676</guid>
		<description><![CDATA[Roasted Vegetables
Ingredients

2 medium parsnips, peeled and quartered or 3 large parsnips,
peeled and cut into quarters
2 medium carrots, peeled and quartered
8 small red potatoes, halved if large
2 small white turnips, quartered
3 tablespoons olive oil
4 white pearl onions, peeled
4 cloves garlic, trimmed but unpeeled
1 large portobello mushroom, stemmed and cut into 8 wedges
8 Brussels sprouts, trimmed and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=676&subd=socalcooking&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://socalcooking.wordpress.com/2008/10/15/roasted-vegetables/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
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			<media:title type="html">line1</media:title>
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	</item>
		<item>
		<title>Viennese Coffee</title>
		<link>http://socalcooking.wordpress.com/2008/10/15/viennese-coffee/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/15/viennese-coffee/#comments</comments>
		<pubDate>Wed, 15 Oct 2008 22:22:30 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[Viennese Coffee]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=685</guid>
		<description><![CDATA[Viennese Coffee
Makes about 8 servings
Ingredients:

2 cups whipping cream, divided
2 teaspoons powdered sugar
2 bars (6 ounces) bittersweet or semisweet chocolate
6 cups strong freshly brewed hot coffee
1/2 cup crème de cacao or Irish cream (optional)

Preparations:
Chill bowl, beaters and cream before whipping. Place 11/3 cup cream and sugar into chilled bowl. Beat with electric mixer at high speed [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=685&subd=socalcooking&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
		</media:content>
	</item>
		<item>
		<title>Torte Vienna with Apricot and Chocolate</title>
		<link>http://socalcooking.wordpress.com/2008/10/15/torte-vienna-with-apricot-and-chocolate/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/15/torte-vienna-with-apricot-and-chocolate/#comments</comments>
		<pubDate>Wed, 15 Oct 2008 22:19:38 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[Torte Vienna with Apricot and Chocolate]]></category>
		<category><![CDATA[Torte]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=682</guid>
		<description><![CDATA[Easy Torte Vienna with Apricot and Chocolate. The whole process, including the grinding of the nuts, can be prepared in one step.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=682&subd=socalcooking&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://socalcooking.wordpress.com/2008/10/15/torte-vienna-with-apricot-and-chocolate/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
		</media:content>
	</item>
		<item>
		<title>Nutty Citrus Salad &amp; Sesame Ginger Dressing</title>
		<link>http://socalcooking.wordpress.com/2008/10/15/nutty-citrus-salad/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/15/nutty-citrus-salad/#comments</comments>
		<pubDate>Wed, 15 Oct 2008 22:17:07 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[Nutty Citrus Salad]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Salad Dressing]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=678</guid>
		<description><![CDATA[Nutty Citrus Salad
Ingredients:


3/4 cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup vegetable oil
2/3 cup orange juice
1/4 cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup crumbled Gorgonzola cheese

Directions:
Place the walnuts in a [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=678&subd=socalcooking&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
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	</item>
		<item>
		<title>menu: Brazilian Sopa de Marisco, Crusty Bread &amp; Coconut Cake</title>
		<link>http://socalcooking.wordpress.com/2008/10/14/menu-brazilian-shellfish-soup-crusty-bread/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/14/menu-brazilian-shellfish-soup-crusty-bread/#comments</comments>
		<pubDate>Tue, 14 Oct 2008 17:45:03 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[menu: Brazilian Sopa de Marisco, Crusty Bread & Coconut Cake]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Fish Stock]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=564</guid>
		<description><![CDATA[Why not try sopa de marisco a soup of shellfish cooked in wine?

The history of Brazilian cooking has its roots in Africa, Portugal and the native peoples of Brazil. From the Portuguese, the introduction of cod, cinnamon, sugar, eggs and wine led to the creation of sweet desserts, stews and fish dishes that complemented the already abundant supply of local fish. The native peoples of this country had long ago learned how to cultivate and use the meals, plants,and flours native to their country. The African influence brought the use of dende oil and coconut milk; spices and condiments that make Brazilian cooking now a culinary art of its own.

 

As with many other large countries, Brazilian cuisine has its regional differences, although staple ingredients throughout Brazil today include beans,  rice and manioc meal. To the North (includes Amazonas, RondUnia and Paras),  the diet is mainly fish, root vegetables and fruit as opposed to the  Southeast where the use of corn, pork and beans is traditional.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=564&subd=socalcooking&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
		</media:content>

		<media:content url="http://socalcooking.files.wordpress.com/2008/10/brazil_fish_soup1.jpg" medium="image">
			<media:title type="html">brazil_fish_soup1</media:title>
		</media:content>

		<media:content url="http://socalcooking.files.wordpress.com/2008/10/crusty_bread1.jpg" medium="image">
			<media:title type="html">crusty_bread1</media:title>
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	</item>
		<item>
		<title>menu: Veal Marsala, Risotto &amp; Salad</title>
		<link>http://socalcooking.wordpress.com/2008/10/14/menu-veal-marsala-risotto-salad/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/14/menu-veal-marsala-risotto-salad/#comments</comments>
		<pubDate>Tue, 14 Oct 2008 03:09:22 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[menu: Veal Marsala, Risotto with Wild Mushrooms & Peas Strawberry Salad]]></category>
		<category><![CDATA[Risotto]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Strawberry]]></category>
		<category><![CDATA[Veal]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=546</guid>
		<description><![CDATA[
Veal Marsala
 
Ingredients:
 


8 slices Veal Cutlets


1/2 cube Butter


1/2 cup Olive Oil


1 cup Dry Marsala Wine


1/2 lb. fresh Mushrooms, cleaned &#38; sliced


1 small onion chopped


2-3 cloves garlic minced


Flour for dredging Veal


Salt &#38; Pepper to taste


 
Directions:
In a large frying pan heat butter and oil to medium hot. Dredge veal cutlets in flour shaking off excess. Fry cutlets until [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=546&subd=socalcooking&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
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		<media:content url="http://socalcooking.files.wordpress.com/2008/10/veal_marsala1.jpg" medium="image">
			<media:title type="html">veal_marsala1</media:title>
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	</item>
		<item>
		<title>Pizza Buns</title>
		<link>http://socalcooking.wordpress.com/2008/10/13/pizza-buns/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/13/pizza-buns/#comments</comments>
		<pubDate>Mon, 13 Oct 2008 22:43:38 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[Pizza Buns]]></category>
		<category><![CDATA[buns]]></category>
		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=532</guid>
		<description><![CDATA[
Pizza Buns
Serves approx. 8


1 bag Pizza dough


½ cup olive oil


6 cloves garlic crushed


4 spring onions


1 small can crushed tomatoes


1 cup Romano cheese


Fresh oregano 


Black pepper


8 (or more) slices of fresh tomatoes


8 (or more) slices of good quality Prosciutto


Cut pizza dough into 8 pieces. Roll into little balls. In a baking dish put garlic and olive [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=532&subd=socalcooking&ref=&feed=1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">alettlewis</media:title>
		</media:content>

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			<media:title type="html">pizza_buns2</media:title>
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	</item>
		<item>
		<title>menu: Apricot Glazed Chicken with Dried Figs and Sage, Roasted Vegetables and Torte Vienna</title>
		<link>http://socalcooking.wordpress.com/2008/10/11/menu-apricot-glazed-chicken-with-dried-figs-and-sage/</link>
		<comments>http://socalcooking.wordpress.com/2008/10/11/menu-apricot-glazed-chicken-with-dried-figs-and-sage/#comments</comments>
		<pubDate>Sat, 11 Oct 2008 16:18:50 +0000</pubDate>
		<dc:creator>alettlewis</dc:creator>
				<category><![CDATA[menu: Apricot Glazed Chicken with Dried Figs & Sage]]></category>
		<category><![CDATA[Apricot]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Figs]]></category>
		<category><![CDATA[Sage]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Torte]]></category>
		<category><![CDATA[Viennese Coffee]]></category>

		<guid isPermaLink="false">http://socalcooking.wordpress.com/?p=522</guid>
		<description><![CDATA[Nutty Citrus Salad
with Sesame Ginger Dressing
~
Apricot Glazed Chicken
with Dried Figs &#38; Sage
~
Roasted Mixed Vegetables
~
Torte Vienna Glazed
with Apricot &#38; Dark Chocolate
~
Viennese Coffee
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Nutty Citrus Salad
Ingredients:


3/4 cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup vegetable oil
2/3 cup orange juice
1/4 cup white sugar
2 tablespoons [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&blog=4734179&post=522&subd=socalcooking&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<media:content url="http://socalcooking.files.wordpress.com/2008/10/menu_chicken1.jpg" medium="image">
			<media:title type="html">menu_chicken1</media:title>
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