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	<title>Zen Can Cook &#187; Appetizer</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Scallop Crudo with Shiso &amp; Yuzu Oils and Pink Peppercorn</title>
		<link>http://www.zencancook.com/2012/01/scallop-crudo-with-shiso-yuzu-oils-and-pink-peppercorn/</link>
		<comments>http://www.zencancook.com/2012/01/scallop-crudo-with-shiso-yuzu-oils-and-pink-peppercorn/#comments</comments>
		<pubDate>Sat, 21 Jan 2012 20:56:03 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8234</guid>
		<description><![CDATA[I was cleaning up some old photos on my hard drive when I realized I posted this scallop crudo a while ago as part of project food blog but I never wrote a recipe for it. Crudo in general don&#8217;t need recipe since it consists of the freshest seafood money can buy with a squeeze [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/scallop-crudo-with-shiso-yuzu-oils-and-pink-peppercorn/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Pork Belly Sliders with Pickled Cabbage &amp; Maple Mustard</title>
		<link>http://www.zencancook.com/2012/01/pork-belly-sliders-with-pickled-cabbage-maple-mustard/</link>
		<comments>http://www.zencancook.com/2012/01/pork-belly-sliders-with-pickled-cabbage-maple-mustard/#comments</comments>
		<pubDate>Thu, 05 Jan 2012 01:06:20 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8048</guid>
		<description><![CDATA[Don&#8217;t you love to find leftovers in the refrigerator and turn them into tasty little bites? That&#8217;s what happened a few days after I made the sous-vide pork belly. There was a nice chunk of it I forgot all about hidden between a quart of milk, a head of lettuce, and some brioche dough from [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/pork-belly-sliders-with-pickled-cabbage-maple-mustard/feed/</wfw:commentRss>
		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche</title>
		<link>http://www.zencancook.com/2011/12/salmon-tartare-cornets-with-sweet-red-onion-creme-fraiche/</link>
		<comments>http://www.zencancook.com/2011/12/salmon-tartare-cornets-with-sweet-red-onion-creme-fraiche/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 22:20:26 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Canapés]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7835</guid>
		<description><![CDATA[I think I could live on bite-sized food alone. I don&#8217;t know if it&#8217;s because you get to enjoy a wide variety of food without the formality of a sit down dinner or the fact you can have your own portable feast while hiding in a corner, but something makes amuse-bouche really appealing to me. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/salmon-tartare-cornets-with-sweet-red-onion-creme-fraiche/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Morimoto Tuna Pizza</title>
		<link>http://www.zencancook.com/2011/12/morimoto-tuna-pizza/</link>
		<comments>http://www.zencancook.com/2011/12/morimoto-tuna-pizza/#comments</comments>
		<pubDate>Sun, 11 Dec 2011 00:05:18 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Pizza]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7687</guid>
		<description><![CDATA[I haven&#8217;t been to Morimoto in a while but I remember one of the best appetizers I tried was a &#8220;tuna pizza&#8221; with tuna sashimi, jalapeño, red onion, olives and an anchovy aioli atop a crisp, thin flour tortilla. Rather to go back and pay the hefty price I figured out how to make it [...]]]></description>
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		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Sea Urchin Spaghetti</title>
		<link>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/</link>
		<comments>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 19:20:45 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7531</guid>
		<description><![CDATA[After a feast of sea urchin crostini with lardo I still had half a tray of sea urchin left, and faced with the tough decision to either eat them with a spoon or whip up this easy and tasty pasta dish, I went with the latter. It’s simple, but the richness combined with the oceanic [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Sous-Vide Egg with Red Wine Sauce &amp; Wild Mushroom Panzanella</title>
		<link>http://www.zencancook.com/2011/11/sous-vide-egg-with-red-wine-sauce-wild-mushroom-panzanella/</link>
		<comments>http://www.zencancook.com/2011/11/sous-vide-egg-with-red-wine-sauce-wild-mushroom-panzanella/#comments</comments>
		<pubDate>Sun, 20 Nov 2011 14:28:09 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7520</guid>
		<description><![CDATA[Sous-Vide Supreme recruited me to develop a few recipes and sent over a water bath and a vacuum sealer to my home. If you&#8217;re thinking of experimenting with the cooking of the future, they have the perfect solutions for the home cook. They sent me the equipment for free but my opinions are my own [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/11/sous-vide-egg-with-red-wine-sauce-wild-mushroom-panzanella/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Sea Urchin Crostini with Lardo &amp; Sea Salt</title>
		<link>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/</link>
		<comments>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/#comments</comments>
		<pubDate>Sun, 13 Nov 2011 20:28:44 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Canapés]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7431</guid>
		<description><![CDATA[If sea urchin is going to be the next pork belly I have no objection, your Honor. I am guilty as charged for enjoying it so much. New York has been rolling in roe for a long time with top restaurants featuring uni on their menu in all its glory. I had dinner at Marea [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Grilled Sous-Vide Octopus w/ Corona Beans, Chorizo &amp; Sherry-Smoked Paprika Vinaigrette</title>
		<link>http://www.zencancook.com/2011/11/grilled-sous-vide-octopus-w-corona-beans-chorizo-sherry-smoked-paprika-vinaigrette/</link>
		<comments>http://www.zencancook.com/2011/11/grilled-sous-vide-octopus-w-corona-beans-chorizo-sherry-smoked-paprika-vinaigrette/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 00:15:35 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7331</guid>
		<description><![CDATA[Since a lot of people seem to be adopting sous-vide cooking at home I&#8217;m going to post some easy recipes for the kitchen Indiana Jones out there. Sous-vide cooking is a method that was developed in France in the 1970&#8242;s but that has gone mainstream only  in recent years. I think where sous-vide excels is [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/11/grilled-sous-vide-octopus-w-corona-beans-chorizo-sherry-smoked-paprika-vinaigrette/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Bacon &amp; Clams Pizza</title>
		<link>http://www.zencancook.com/2011/09/bacon-clams-pizza/</link>
		<comments>http://www.zencancook.com/2011/09/bacon-clams-pizza/#comments</comments>
		<pubDate>Sat, 24 Sep 2011 16:46:32 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7127</guid>
		<description><![CDATA[When you combine salty goodness from the land and sea on a pizza you know something good is bound to happen. Bacon and clams could be my favorite pizza topping of all time. This pizza takes its inspiration from the Alsatian tarte flambée also known as flammekueche, which is a pizza covered with crème fraîche, onions and lardons [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/09/bacon-clams-pizza/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Veal Ravioli w/ Culatello, Radicchio, Chanterelles &amp; Sage</title>
		<link>http://www.zencancook.com/2011/09/veal-ravioli-w-culatello-radicchio-chanterelles-sage/</link>
		<comments>http://www.zencancook.com/2011/09/veal-ravioli-w-culatello-radicchio-chanterelles-sage/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 02:17:36 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Veal]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7094</guid>
		<description><![CDATA[I was in a ravioli-making mood today, so I got my pasta machine out of the closet and made a filling using a combination of veal and fatty trimmings from a piece of Culatello I got at Eataly recently. If you&#8217;ve never tried Culatello, you haven&#8217;t lived. It&#8217;s awesome. Think of it as the Kobe of [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/09/veal-ravioli-w-culatello-radicchio-chanterelles-sage/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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