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		<title>Braised Duck with Tagliatelle</title>
		<link>http://swfoodworks.com/2010/02/11/braised-duck-with-tagliatelle/</link>
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		<pubDate>Thu, 11 Feb 2010 03:42:52 +0000</pubDate>
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		<description><![CDATA[I can&#8217;t stop braising.  It may be an illness.  I&#8217;m not really looking for the cure right now, I&#8217;ve gotta tell you.  Freakin&#8217; loving it.  And here&#8217;s another set in the braising parade; duck legs.  If you don&#8217;t or can&#8217;t find duck legs, chicken (heck, even turkey) legs are fine substitutions.  Another point of interest [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1009&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Merguez and Olive Braised Lamb</title>
		<link>http://swfoodworks.com/2009/12/17/merguez-and-olive-braised-lamb/</link>
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		<pubDate>Thu, 17 Dec 2009 07:33:05 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
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		<description><![CDATA[When the season gets cold enough, I love to serve braised beasts.  There is no easier (or tastier) way to turn a tougher cut of meat into a juicy, yielding morsel.  And it&#8217;s pretty easy.  If you follow the steps for braising, you can apply the technique to any protein and even some vegetables.  It [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=777&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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