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		<title>With Thanksgiving but a Week Away…</title>
		<link>http://theliteratechef.com/2012/11/15/with-thanksgiving-but-a-week-away/</link>
		<comments>http://theliteratechef.com/2012/11/15/with-thanksgiving-but-a-week-away/#comments</comments>
		<pubDate>Thu, 15 Nov 2012 15:01:38 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[Bourbon Sweet Potatoes]]></category>
		<category><![CDATA[brussel sprouts]]></category>
		<category><![CDATA[Cranberry Sauce]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[happy thanksgiving]]></category>
		<category><![CDATA[Italian sausage]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Roast Turkey]]></category>
		<category><![CDATA[Roasted Hazelnuts]]></category>
		<category><![CDATA[Stuffing]]></category>
		<category><![CDATA[Sweet Potatoes]]></category>
		<category><![CDATA[thanksgiving menu]]></category>
		<category><![CDATA[thanksgiving recipes]]></category>
		<category><![CDATA[Turkey soup]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2418</guid>
		<description><![CDATA[…if, you are still planning your Thanksgiving menu, perhaps we can be of assistance. Last year we posted our traditional family Thanksgiving recipes; here we link them in this update, which we hope that you will find helpful. This year, as our long-time close friends, Marge &#38; Dan, as well as their 3 children and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2418&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Roasted Brussel sprouts with Hazelnuts</media:title>
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			<media:title type="html">Turkey Soup with Cheese Tortelloni</media:title>
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		<title>What to Do with a Piece of Cod</title>
		<link>http://theliteratechef.com/2012/11/10/what-to-do-with-a-piece-of-cod/</link>
		<comments>http://theliteratechef.com/2012/11/10/what-to-do-with-a-piece-of-cod/#comments</comments>
		<pubDate>Sat, 10 Nov 2012 22:47:13 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[Cape Cod]]></category>
		<category><![CDATA[cod]]></category>
		<category><![CDATA[Fish & Chips]]></category>
		<category><![CDATA[New England]]></category>
		<category><![CDATA[Rochester]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2407</guid>
		<description><![CDATA[Living in New England and particularly on Cape Cod, Cod is plentiful all year long. It is healthful, not particularly expensive and, as noted, ubiquitous in the Northeast USA. So then why haven’t I previously posted any Cod recipes; because Cod, despite its many positive virtues, is basically a bland fish; and due to its [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2407&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<title>Pan Seared Cod Served on a Bed of Spinach &#8211; Ginger, Lime, Cilantro, Jalapeño Broth</title>
		<link>http://theliteratechef.com/2012/11/10/pan-seared-cod-served-on-a-bed-of-spinach-ginger-lime-cilantro-jalapeno-broth/</link>
		<comments>http://theliteratechef.com/2012/11/10/pan-seared-cod-served-on-a-bed-of-spinach-ginger-lime-cilantro-jalapeno-broth/#comments</comments>
		<pubDate>Sat, 10 Nov 2012 22:46:16 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[baguette]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Clam Juice]]></category>
		<category><![CDATA[cod]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[ginger-lime broth]]></category>
		<category><![CDATA[Jalapeno]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[Sauvignon Blanc]]></category>
		<category><![CDATA[Spinach]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2393</guid>
		<description><![CDATA[(Serves two: Active preparation &#8211; 20 minutes, cooking time 20 minutes) Ingredients: 1 lb. Cod fillets 1 lb. Baby Spinach Salt &#38; pepper 1 8oz. bottle of Clam Juice ¼ cup fresh squeezed lime juice, about 3 small limes 1 tbsp. minced fresh ginger, 1 piece peeled, about 1 inch square 1 jalapeño pepper, seeds [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2393&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<title>Linguine with Shrimp, Fra Diavolo</title>
		<link>http://theliteratechef.com/2012/11/06/2392/</link>
		<comments>http://theliteratechef.com/2012/11/06/2392/#comments</comments>
		<pubDate>Tue, 06 Nov 2012 22:30:10 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/2012/11/06/2392/</guid>
		<description><![CDATA[Reblogged from The Literate Chef: (Serves four) Ingredients: 3/4 cup + 6 tbsps. of extra virgin olive oil 8 large cloves of garlic, sliced thin + 5 large cloves garlic, chopped fine 1 tbsp. + 1 tsp. of hot red pepper flakes (omit the tablespoon if  not all are seafood lovers, see below) 2 cans [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2392&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<title>Where Have All the Germans Gone?</title>
		<link>http://theliteratechef.com/2012/11/02/where-have-all-the-germans-gone/</link>
		<comments>http://theliteratechef.com/2012/11/02/where-have-all-the-germans-gone/#comments</comments>
		<pubDate>Fri, 02 Nov 2012 19:31:14 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[East 86th St.]]></category>
		<category><![CDATA[Ehring's]]></category>
		<category><![CDATA[Elk Candy]]></category>
		<category><![CDATA[Germantown]]></category>
		<category><![CDATA[Glendale]]></category>
		<category><![CDATA[Hasenpfeffer]]></category>
		<category><![CDATA[Kasseler Ripchen]]></category>
		<category><![CDATA[Kingsbridge]]></category>
		<category><![CDATA[Kleine Konditorei]]></category>
		<category><![CDATA[Lüchow’s]]></category>
		<category><![CDATA[Lorelei]]></category>
		<category><![CDATA[Lorely Biergarten]]></category>
		<category><![CDATA[Queens]]></category>
		<category><![CDATA[Sauerbraten]]></category>
		<category><![CDATA[Schaller & Weber]]></category>
		<category><![CDATA[The Bronx]]></category>
		<category><![CDATA[U.S. Immigration Laws]]></category>
		<category><![CDATA[W. 231st Street]]></category>
		<category><![CDATA[Wurst Platters]]></category>
		<category><![CDATA[Yorkville]]></category>
		<category><![CDATA[Zum Stammtisch]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2368</guid>
		<description><![CDATA[Once upon a time German restaurants were abundant in New York City. On East 14th Street &#38; Irving Place, there was the famous Lüchow’s, and in the Yorkville neighborhood, once known as Germantown, along East 86th Street one could find Kleine Konditorei, the Lorelei (a new Lorely Biergarten has popped up on the Lower Eastside), [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2368&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>6</slash:comments>
	
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		<title>Sauerbraten</title>
		<link>http://theliteratechef.com/2012/11/02/sauerbraten/</link>
		<comments>http://theliteratechef.com/2012/11/02/sauerbraten/#comments</comments>
		<pubDate>Fri, 02 Nov 2012 19:29:28 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bottom round roast]]></category>
		<category><![CDATA[Dutch Oven]]></category>
		<category><![CDATA[ginger snap cookies]]></category>
		<category><![CDATA[juniper berries]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[Sauerbraten]]></category>
		<category><![CDATA[slow-cooking]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2364</guid>
		<description><![CDATA[(Active preparation-45 minutes; inactive preparation-4 days; cooking time 5 hours) Ingredients 4 tbsp. unsalted butter 1 6.5 lb. Bottom Round Roast 1 tsp. ground black pepper 2 tbsp. Kosher salt For the marinade: 2 cups of water 2 cups dry red wine 2 cups red wine vinegar 2 cups cider vinegar 2 large carrots peeled [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2364&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<title>My Cousin Vinny to the Rescue</title>
		<link>http://theliteratechef.com/2012/10/15/my-cousin-vinny-to-the-rescue/</link>
		<comments>http://theliteratechef.com/2012/10/15/my-cousin-vinny-to-the-rescue/#comments</comments>
		<pubDate>Mon, 15 Oct 2012 23:42:04 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[autumn chill]]></category>
		<category><![CDATA[autumn leaves]]></category>
		<category><![CDATA[Cape Cod]]></category>
		<category><![CDATA[chopped kale]]></category>
		<category><![CDATA[Falmouth]]></category>
		<category><![CDATA[Kale Soup]]></category>
		<category><![CDATA[New England Winters]]></category>
		<category><![CDATA[Portuguese]]></category>
		<category><![CDATA[portuguese sausage]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2322</guid>
		<description><![CDATA[As the daylight hours grow shorter here on Cape Cod and the autumn chill creeps in, my thoughts turn to soup; and when I think of soup, I naturally think of Uncle Fred. Fred always made big batches of soup, broke them down into 1 and 2 quart containers and froze them for quick, nutritious [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2322&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
<enclosure url="http://theliteratechef.files.wordpress.com/2012/10/07-autumn-leaves-1999-digital-remaster1.mp3" length="5340614" type="audio/mpeg" />
	
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		<title>Portuguese Kale Soup</title>
		<link>http://theliteratechef.com/2012/10/15/portuguese-kale-soup/</link>
		<comments>http://theliteratechef.com/2012/10/15/portuguese-kale-soup/#comments</comments>
		<pubDate>Mon, 15 Oct 2012 23:40:12 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[autumn leaves]]></category>
		<category><![CDATA[Cannellini Beans]]></category>
		<category><![CDATA[chouriço]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[linguiça]]></category>
		<category><![CDATA[long cold winter]]></category>
		<category><![CDATA[Portuguese Kale Soup]]></category>
		<category><![CDATA[warm crusty bread]]></category>
		<category><![CDATA[yukon gold potatoes]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2328</guid>
		<description><![CDATA[(Yield &#8211; about 5 quarts. Active preparation time 1 hour, unattended cooking time 2 hours) Ingredients: 1/3 cup Extra Virgin Olive Oil 1 medium onion coarsely chopped 7 cloves garlic, minced 6 15oz. cans Cannellini Beans, rinsed and drained 3 lbs. Chouriço, or Linguiça sliced about ¼ inch, or less, thick 4 qts. water 1 [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2328&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Portuguese Kale Soup</media:title>
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		<title>Discoveries at The Shore</title>
		<link>http://theliteratechef.com/2012/10/14/discoveries-at-the-shore/</link>
		<comments>http://theliteratechef.com/2012/10/14/discoveries-at-the-shore/#comments</comments>
		<pubDate>Sun, 14 Oct 2012 14:37:27 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[Cape May]]></category>
		<category><![CDATA[Marinated Tomatoes]]></category>
		<category><![CDATA[Mason Jars]]></category>
		<category><![CDATA[Parchment Paper]]></category>
		<category><![CDATA[Plum Tomatoes]]></category>
		<category><![CDATA[Roasted Tomatoes]]></category>
		<category><![CDATA[Spring Lake]]></category>
		<category><![CDATA[The Jersey Shore]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2296</guid>
		<description><![CDATA[On a visit to friends in Cape May on The Jersey Shore last month, I learned something new about the use of Parchment Paper. I had used Parchment Paper before, and was familiar with its non-stick properties, as well as how it allows for an easy cleanup after baking. I also knew of its use [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2296&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Marinated Roasted Tomatoes</title>
		<link>http://theliteratechef.com/2012/10/14/marinated-roasted-tomatoes/</link>
		<comments>http://theliteratechef.com/2012/10/14/marinated-roasted-tomatoes/#comments</comments>
		<pubDate>Sun, 14 Oct 2012 14:35:40 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Marinated Tomatoes]]></category>
		<category><![CDATA[Mason Jars]]></category>
		<category><![CDATA[Parchment Paper]]></category>
		<category><![CDATA[Plum Tomatoes]]></category>
		<category><![CDATA[Roasted Tomatoes]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2302</guid>
		<description><![CDATA[                                                                   (Makes about 1 quart: 15 minutes preparation, 1 hour roasting, 2 weeks marinating) Ingredients: 12 ripe plum tomatoes, about 3 lbs. Extra [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2302&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>&quot;You can go to heaven if you want. I&#039;d rather stay in Bermuda.”</title>
		<link>http://theliteratechef.com/2012/09/28/2286/</link>
		<comments>http://theliteratechef.com/2012/09/28/2286/#comments</comments>
		<pubDate>Fri, 28 Sep 2012 13:57:59 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[Bermuda]]></category>
		<category><![CDATA[Hamilton]]></category>
		<category><![CDATA[Mark Twain]]></category>
		<category><![CDATA[Photography]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/2012/09/28/2286/</guid>
		<description><![CDATA[Reblogged from Canadian Hiking Photography: Background My brother worked in Bermuda teaching sailing for a few summers and we used to go visit him. Ever since then, we have made it an annual trip and Bermuda has become one of my favourite places in the world to visit. Mark Twain once said, "You can go to heaven [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2286&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>An Experiment in Stuffing a Roast</title>
		<link>http://theliteratechef.com/2012/09/16/an-experiment-in-stuffing-a-roast/</link>
		<comments>http://theliteratechef.com/2012/09/16/an-experiment-in-stuffing-a-roast/#comments</comments>
		<pubDate>Sun, 16 Sep 2012 23:10:06 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[flag of italy]]></category>
		<category><![CDATA[fond]]></category>
		<category><![CDATA[italian tri-color]]></category>
		<category><![CDATA[pork medallions]]></category>
		<category><![CDATA[Pork Tenderloin]]></category>
		<category><![CDATA[roasted stuffed pork tenderloin]]></category>

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		<description><![CDATA[Pork Tenderloins are a great boon to home chefs. They are pre-packaged, usually as a pair of 1 to 1.5 lb. pieces in the pack, easy to find in supermarkets and ready to cook. Sold either seasoned, with a variety of spices or marinades, or plain, i.e., unseasoned, they are tender, relatively low in fat [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2264&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Roasted Stuffed Pork Tenderloin</title>
		<link>http://theliteratechef.com/2012/09/16/roasted-stuffed-pork-tenderloin/</link>
		<comments>http://theliteratechef.com/2012/09/16/roasted-stuffed-pork-tenderloin/#comments</comments>
		<pubDate>Sun, 16 Sep 2012 23:08:44 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[butcher's twine]]></category>
		<category><![CDATA[meat mallet]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[Pork Tenderloin]]></category>
		<category><![CDATA[rolled stuffed pork]]></category>
		<category><![CDATA[sun-dried tomatoes]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2260</guid>
		<description><![CDATA[(Serves 4: preparation time 1 hour, cooking time 30 minutes) Ingredients: 2 Pork Tenderloins (they usually come two in a package) about 2.5 to 3 lbs. 1 medium sized fresh mozzarella, diced into small pieces 1 small jar (7 or 8 oz.) sun-dried tomatoes packed in olive oil 1 cup tightly packed fresh basil leaves [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2260&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>You Can Take it With You</title>
		<link>http://theliteratechef.com/2012/08/05/you-can-take-it-with-you/</link>
		<comments>http://theliteratechef.com/2012/08/05/you-can-take-it-with-you/#comments</comments>
		<pubDate>Sun, 05 Aug 2012 16:32:57 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[Baked Eggplant Parmesan]]></category>
		<category><![CDATA[Del Monte Tomato Sauce]]></category>
		<category><![CDATA[Eggplant Parm]]></category>
		<category><![CDATA[Italian Eggplants]]></category>
		<category><![CDATA[Locatelli Romano]]></category>
		<category><![CDATA[Melanzane Parmigiana alla Dorothea]]></category>
		<category><![CDATA[Parmigiano-Reggiano]]></category>
		<category><![CDATA[Silver Palate’s San Marzano Marinara Sauce]]></category>

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		<description><![CDATA[When my mother died six years ago, she took her recipe for Baked Eggplant Parmesan with her. As has been noted earlier, Dorothea believed in the oral tradition and hardly ever wrote down her recipes; this was one of them. It was a special Melanzane Parmigiana, in that it was neither breaded, nor floured and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2232&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Melanzane Parmigiana alla Dorothea (Grandma’s Baked Eggplant Parmesan)</title>
		<link>http://theliteratechef.com/2012/08/05/melanzane-parmigiana-alla-dorothea-grandmas-baked-eggplant-parmesan/</link>
		<comments>http://theliteratechef.com/2012/08/05/melanzane-parmigiana-alla-dorothea-grandmas-baked-eggplant-parmesan/#comments</comments>
		<pubDate>Sun, 05 Aug 2012 16:30:56 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Baked Eggplant]]></category>
		<category><![CDATA[Eggplant Parm]]></category>
		<category><![CDATA[Eggplant Parmesan]]></category>
		<category><![CDATA[Melanzane Parmigiana]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2218</guid>
		<description><![CDATA[Ingredients: 2 &#38; ½ lbs. small Italian Eggplants, about 4 1 &#38; ¾ lbs. fresh unsalted Mozzarella, sliced 6 hard-boiled eggs, sliced 2 25oz. (wt.) jars of Silver Palate San Marzano Marinara Sauce Extra Virgin Olive Oil Kosher Salt 6 cloves garlic, sliced 1 tbsp. chopped fresh oregano 2 tbsp. chopped fresh basil ¼ cup [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2218&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Pork Medallions with Prunes and Calvados</title>
		<link>http://theliteratechef.com/2012/07/26/2212/</link>
		<comments>http://theliteratechef.com/2012/07/26/2212/#comments</comments>
		<pubDate>Thu, 26 Jul 2012 13:45:37 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/2012/07/26/2212/</guid>
		<description><![CDATA[Reblogged from The Literate Chef: (Preparation time 15 minutes; serves 4.) Ingredients: 2 Tbsp. unsalted butter Pork Tenderloin, (plain, i.e. unseasoned) about 2 lbs., sliced into 1 inch medallions - You should have about 16-18 pieces 24-30 Ready-to-Serve Prunes, drained and pitted (between 1 and 2 for each medallion). As an alternative, soak dried, pitted [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2212&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>On Flickr-Thanksgiving Dinner 1947-East Harlem</title>
		<link>http://theliteratechef.com/2012/07/26/2202/</link>
		<comments>http://theliteratechef.com/2012/07/26/2202/#comments</comments>
		<pubDate>Thu, 26 Jul 2012 09:49:13 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>

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		<description><![CDATA[Reblogged from Italian Harlem: Family Reunion 1947, a photo by See El Photo on Flickr. Read more&#8230; 4 more words I love this picture, it could have been taken at my Grandma’s and Grandpa’s, although it was not. That could even have been me on my father’s lap, 4th in on the right! I wish [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2202&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Cedar Plank-Grilled Glazed Wild Salmon </title>
		<link>http://theliteratechef.com/2012/07/23/2201/</link>
		<comments>http://theliteratechef.com/2012/07/23/2201/#comments</comments>
		<pubDate>Tue, 24 Jul 2012 01:16:54 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/2012/07/23/2201/</guid>
		<description><![CDATA[Reblogged from The Literate Chef: (serves 4) Ingredients: 2.5 to 3 lbs. of wild salmon fillets ¼ cup of Extra Virgin Olive Oil 1/3 cup of low sodium soy sauce 1/2 cup honey 3 tbsp. coarsely chopped fresh ginger; about 2 peeled pieces one- inch in length 2 tbsp. coarsely chopped garlic, about 5 cloves [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2201&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Memories of NOLA</title>
		<link>http://theliteratechef.com/2012/07/23/memories-of-nola/</link>
		<comments>http://theliteratechef.com/2012/07/23/memories-of-nola/#comments</comments>
		<pubDate>Mon, 23 Jul 2012 18:03:17 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[General Articles]]></category>
		<category><![CDATA[Antoine's]]></category>
		<category><![CDATA[Beignets]]></category>
		<category><![CDATA[Biloxi]]></category>
		<category><![CDATA[Brennan's]]></category>
		<category><![CDATA[Cafe du Monde]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[Costco]]></category>
		<category><![CDATA[Crab Cakes]]></category>
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		<category><![CDATA[Keesler Air Force Base]]></category>
		<category><![CDATA[Lump Crab Meat]]></category>
		<category><![CDATA[Mary Mahoney's Old French House]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[Phillips]]></category>
		<category><![CDATA[Remoulade]]></category>
		<category><![CDATA[Royal Orleans Hotel]]></category>
		<category><![CDATA[Tabasco]]></category>
		<category><![CDATA[Zeppole]]></category>

		<guid isPermaLink="false">http://theliteratechef.com/?p=2158</guid>
		<description><![CDATA[Whenever I think of New Orleans, where I spent many a weekend pass while defending the Southern Coast of the United States from an invasion by the Viet Cong, I think of food. Of course, I also think of music, drinking and having fun with my Air Force buddies, but mostly I recall the exquisite [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2158&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Crab Cakes Creole with Sauce Rémoulade</title>
		<link>http://theliteratechef.com/2012/07/23/crab-cakes-creole-with-sauce-remoulade/</link>
		<comments>http://theliteratechef.com/2012/07/23/crab-cakes-creole-with-sauce-remoulade/#comments</comments>
		<pubDate>Mon, 23 Jul 2012 18:02:21 +0000</pubDate>
		<dc:creator>The Literate Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Cayenne Pepper]]></category>
		<category><![CDATA[Crab Cakes]]></category>
		<category><![CDATA[hors d'oeuvre]]></category>
		<category><![CDATA[Hot Hungarian Paprika]]></category>
		<category><![CDATA[Lump Crab Meat]]></category>
		<category><![CDATA[sauce remoulade]]></category>

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		<description><![CDATA[(active preparation &#38; cooking time 40 minutes makes 6 to 8 crab cakes) Ingredients: For The Crab Cakes 1 lb. lump crab meat 1 cup thinly sliced scallions, about 7 scallions, both green and white parts 1 cup of chopped, roasted, red peppers, about one 8 oz. jar, drained 1 and ½ cups plain breadcrumbs [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=theliteratechef.com&#038;blog=22004197&#038;post=2169&#038;subd=theliteratechef&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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