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	<title>The Persnickety Palate</title>
	<link>http://persnicketypalate.com</link>
	<description>A fussy foodie's adventures beyond comfort food</description>
	<lastBuildDate>Mon, 08 Mar 2010 22:21:00 +0000</lastBuildDate>
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		<title>Chicken Stir Fry, Three Ways</title>
		<description><![CDATA[I&#8217;m always looking for new ways to cook chicken, especially recipes that are quick to make. Nolan loves chicken stir fry, so I make that pretty frequently with a basic recipe, adding or subtracting depending on what veggies and flavorings I&#8217;ve got on hand. But variety is the spice of life, so here are three [...]]]></description>
		<link>http://persnicketypalate.com/2010/03/08/chicken-stir-fry-three-ways/</link>
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		<title>Tea-ramisu</title>
		<description><![CDATA[The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

When I heard that this month&#8217;s challenge was tiramisu, [...]]]></description>
		<link>http://persnicketypalate.com/2010/02/27/tea-ramisu/</link>
			</item>
	<item>
		<title>From Vienna to Dal</title>
		<description><![CDATA[
One of my goals this year is to use my pantry more creatively. Thanks to Penzey&#8217;s and my little grinder, I&#8217;m getting to be pretty well stocked up in the spice drawer, so I hope to work on my tolerance in that department by making more ethnic cuisine. Combine those with the big tub of [...]]]></description>
		<link>http://persnicketypalate.com/2010/02/09/from-vienna-to-dal/</link>
			</item>
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		<title>Seeing Red</title>
		<description><![CDATA[
This was a good use for boneless chicken and some basic pantry ingredients. It is a riff off of traditional Chinese red cooking, which takes its name&#8212;and its color&#8212;from gentle braising in soy sauce and brown sugar; afterwards, the braising liquid is reduced almost to a syrup that gets tossed back together with the meat. [...]]]></description>
		<link>http://persnicketypalate.com/2010/02/08/seeing-red/</link>
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		<title>Salmon Glue</title>
		<description><![CDATA[
When we buy a salmon fillet from Costco, I can usually spread it out for about 4 meals. I cook two-thirds of it fairly simply like that above, roasted in foil packet at 500F with some caper-anchovy butter for about 15 minutes, or just until cooked through. The inevitable leftovers from these simple recipes then [...]]]></description>
		<link>http://persnicketypalate.com/2010/02/05/salmon-glue/</link>
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		<title>Pork Carnitas</title>
		<description><![CDATA[
You know, I&#8217;ve never been able to buy pork shoulder from my regular grocery store, which is such a shame because there is such a proliferation of braising recipes I want to try that call for it. Costco carries whole ones, but I&#8217;ve never been able to bring myself to purchase quite such a large [...]]]></description>
		<link>http://persnicketypalate.com/2010/02/04/pork-carnitas/</link>
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		<title>Fried Fish Makeover</title>
		<description><![CDATA[
In case anyone wants to know, leftover fried fish can be acceptable, and even pretty tasty, fishcakes. When we were on our way to the airport with my folks after Christmas, we stopped at a McCormick and Schmick&#8217;s for lunch, where my mother and I both ended up ordering the cod fish and chips. Nolan [...]]]></description>
		<link>http://persnicketypalate.com/2010/02/03/fried-fish-makeover/</link>
			</item>
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		<title>Nanaimo Bars</title>
		<description><![CDATA[The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. I&#8217;d never actually eaten a nanaimo bar before, but I was familiar with them from the [...]]]></description>
		<link>http://persnicketypalate.com/2010/01/27/nanaimo-bars/</link>
			</item>
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		<title>Filling in the Gaps</title>
		<description><![CDATA[It&#8217;s been a few months since I&#8217;ve managed to post anything on the blog. I wish I could use the busy holiday season as my excuse, but that really isn&#8217;t the case. In truth, I&#8217;ve been faithfully cataloging our meals by date, complete with edited photos and recipe notations. However, when it comes time to [...]]]></description>
		<link>http://persnicketypalate.com/2010/01/24/filling-in-the-gaps/</link>
			</item>
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		<title>Cannelloni and Cannoli</title>
		<description><![CDATA[The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She [...]]]></description>
		<link>http://persnicketypalate.com/2009/11/27/cannelloni-and-cannoli/</link>
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