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		<title>Twiced Baked Goat Cheese Souffle</title>
		<link>http://swfoodworks.com/2010/01/31/twiced-baked-goat-cheese-souffle/</link>
		<comments>http://swfoodworks.com/2010/01/31/twiced-baked-goat-cheese-souffle/#comments</comments>
		<pubDate>Sun, 31 Jan 2010 20:56:52 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Souffle]]></category>
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		<title>Striped Bass with Beet Green Ravioli and Citrus Beurre Blanc</title>
		<link>http://swfoodworks.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/</link>
		<comments>http://swfoodworks.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/#comments</comments>
		<pubDate>Mon, 18 Jan 2010 04:11:26 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Career]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[San Francisco]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1073</guid>
		<description><![CDATA[This post is a beast.  There&#8217;s a lot of information to chew on, but why not?    That&#8217;s how much I love you.  We&#8217;ll look at three major components, and break them into digestible literary servings.  Part one; the ravioli.  And away we go! Beet greens are sometimes discarded in the kitchen.  However, if you [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1073&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Cooking Notes and Vocabulary (Gnocchi)</title>
		<link>http://swfoodworks.com/2009/12/17/cooking-notes-and-vocabulary-gnocchi/</link>
		<comments>http://swfoodworks.com/2009/12/17/cooking-notes-and-vocabulary-gnocchi/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 06:17:37 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=774</guid>
		<description><![CDATA[I&#8217;ve been waiting to make these little treats for the last two days.  Actually, I&#8217;ve been looking all over San Francisco for a gnocchi paddle.  Two days, five wasted hours, and an indulgent trip to Kamei Restaurant Supply; still no paddle.  But, a new pasta roller, shinny martini shaker, bread knife, and crazy grooved rice [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=774&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Cooking Vocabulary and Notes (Whipped Potatoes)</title>
		<link>http://swfoodworks.com/2009/11/23/cooking-vocabulary-and-notes-whipped-potatoes/</link>
		<comments>http://swfoodworks.com/2009/11/23/cooking-vocabulary-and-notes-whipped-potatoes/#comments</comments>
		<pubDate>Mon, 23 Nov 2009 19:34:55 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Mashed Potatoes]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Whipped Potatoes]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=709</guid>
		<description><![CDATA[Our second chapter in the series that follows my last coaching session.  Mashed (or whipped) potatoes are filled with emotion.  It seems like every family gathering has someone who is &#8216;responsible&#8217; for the potatoes.  And that person, having assumed the &#8216;responsibility&#8217;, becomes very serious about the business of potatoes.  Zealous even.  The method, recipe, specific [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=709&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Cooking Vocabulary and Notes (Pan Roasted Filet of Beef)</title>
		<link>http://swfoodworks.com/2009/11/22/cooking-vocabulary-and-notes-pan-roasted-filet-of-beef/</link>
		<comments>http://swfoodworks.com/2009/11/22/cooking-vocabulary-and-notes-pan-roasted-filet-of-beef/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 18:10:10 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Roasting]]></category>
		<category><![CDATA[Steaks]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=671</guid>
		<description><![CDATA[I spent some time with a great client a few nights ago, and we worked on his steak cooking skills.  First, a trip to the market, followed by seasoning a cast iron skillet, leading us into a pan seared steak.  We also put together a mushroom sauce and some whipped potatoes.  As he concisely stated, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=671&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Let&#8217;s Make Soup</title>
		<link>http://swfoodworks.com/2009/11/18/lets-make-soup/</link>
		<comments>http://swfoodworks.com/2009/11/18/lets-make-soup/#comments</comments>
		<pubDate>Wed, 18 Nov 2009 16:13:26 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=644</guid>
		<description><![CDATA[I&#8217;ve been eating this really versatile curried carrot and lentil soup for the last couple of days, and I got inspired to chat about soups in general.  Good soup is a gentle indulgence.  Few plates of food can be as satisfying, and few spoken about with such reverence, passion, and gusto.  I don&#8217;t want to [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=644&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Cooking Vocabulary and Notes (Pan Sauces)</title>
		<link>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes-pan-sauces/</link>
		<comments>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes-pan-sauces/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 03:05:22 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Roasting Chicken]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=410</guid>
		<description><![CDATA[v  Chicken Bits (breast or leg) with Caramelized Onion Pan Sauce Season the chicken (salt and fresh pepper) and sauté (presentation side down) over high heat (remember the oil moving around -shimmering- in the pan is an indication of the right temperature.) Reserve the chicken to another container while you sauté the chopped onions, giving [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=410&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Cooking Vocabulary and Notes (Brussels Sprouts)</title>
		<link>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes-brussels-sprouts/</link>
		<comments>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes-brussels-sprouts/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 03:03:39 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Brussels Sprouts]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=408</guid>
		<description><![CDATA[Here’s how to build some charred- garlicy sprouts: v  Brussels Sprouts Start by cleaning the sprouts (removing the discolored core end) You could start the (boiling salted) blanching water at this time as well.  Remember to taste the water for salt level. Cut an ‘x’ into the core of each sprout so that the core [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=408&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Cooking Vocabulary and Notes (Risotto)-</title>
		<link>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes/</link>
		<comments>http://swfoodworks.com/2009/10/17/cooking-vocabulary-and-notes/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 02:00:58 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Brussels Sprouts]]></category>
		<category><![CDATA[Career]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Risotto]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=403</guid>
		<description><![CDATA[v  Risotto 101 – Risotto is a method for cooking rice (or other grains / starches) and  there are a few simple steps, with lots of possible variations. Step One:  Sweat the aromatics (onion, garlic, leeks, etc.) until translucent.  I use about half an onion for each cup of rice. Step Two:  Set the cooking [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=403&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Work your Pantry</title>
		<link>http://swfoodworks.com/2009/10/04/work-your-pantry/</link>
		<comments>http://swfoodworks.com/2009/10/04/work-your-pantry/#comments</comments>
		<pubDate>Sun, 04 Oct 2009 03:26:27 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Pantry]]></category>

		<guid isPermaLink="false">http://swfoodworks.wordpress.com/?p=365</guid>
		<description><![CDATA[Stocking the pantry or ‘larder’ as people used to call it, is an integral part of running a successful kitchen.  Basically, one gets into the habit of keeping a handful of staples around.  Those staples should be items that you find yourself using, or missing when they are absent.  Two example; I love olives, and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=365&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">The Art of Simple Food</media:title>
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