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	<title>Cooking in Southern California</title>
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	<description>Southern California Seasonal Recipes</description>
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		<title>Cooking in Southern California</title>
		<link>http://socalcooking.wordpress.com</link>
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		<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 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=705&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<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 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=316&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<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, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=676&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<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 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=685&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<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&amp;blog=4734179&amp;post=682&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="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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		<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 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=678&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="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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		<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&amp;blog=4734179&amp;post=564&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="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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		<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 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=546&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<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 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=532&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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		<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 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=socalcooking.wordpress.com&amp;blog=4734179&amp;post=522&amp;subd=socalcooking&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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