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	<title>Zen Can Cook &#187; Recipes</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Roast Chicken &#8220;stuffed under the skin&#8221;</title>
		<link>http://www.zencancook.com/2012/02/roast-chicken-stuffed-under-the-skin/</link>
		<comments>http://www.zencancook.com/2012/02/roast-chicken-stuffed-under-the-skin/#comments</comments>
		<pubDate>Sun, 05 Feb 2012 15:51:21 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8479</guid>
		<description><![CDATA[Like many chefs, what I crave on a day off is the comfort of a simple roast chicken. However, in this blog you probably noticed we aren&#8217;t in the business of keeping it that simple, are we? Stuffing it under the skin is a great way to infuse more flavor into a chicken while keeping [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/02/roast-chicken-stuffed-under-the-skin/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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		<item>
		<title>Green Tea Cream Puffs</title>
		<link>http://www.zencancook.com/2012/01/green-tea-cream-puffs/</link>
		<comments>http://www.zencancook.com/2012/01/green-tea-cream-puffs/#comments</comments>
		<pubDate>Sun, 29 Jan 2012 06:45:44 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Japanese]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8388</guid>
		<description><![CDATA[I had the nice surprise to be selected for the &#8216;Site we Love&#8217; feature of SAVEUR magazine this month. Amazing! You can read my interview here. Thank you all for all your good words. I was going to post a different recipe today but I figured we need to celebrate with something sweet that everybody [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/green-tea-cream-puffs/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<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>Nutella &#8211; Sour Cherry Tart</title>
		<link>http://www.zencancook.com/2012/01/nutella-sour-cherry-tart/</link>
		<comments>http://www.zencancook.com/2012/01/nutella-sour-cherry-tart/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 00:46:20 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Tart]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8092</guid>
		<description><![CDATA[When Pierre Hermé calls a recipe &#8220;Nutella tart&#8221; you can assume it&#8217;s a little bit more involved than just scooping Nutella out of a jar and into a tart crust.  His version consists of a layer of Nutella topped with a chocolate ganache and toasted hazelnuts in a rich tart shell. The tart is then [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/nutella-sour-cherry-tart/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
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		<title>72 hours Sous-Vide Short Ribs</title>
		<link>http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/</link>
		<comments>http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/#comments</comments>
		<pubDate>Thu, 12 Jan 2012 03:34:44 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8013</guid>
		<description><![CDATA[I wanted to take a &#8220;Modernist&#8221; approach to short ribs but while keeping the robust flavors of a traditional braisé. So this recipe is a mix of Nathan Myrhvold 72 hours sous-vide short ribs and my own concoction. I normally would soak the short ribs overnight in a mixture of aromatic vegetables, herbs and red [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Thai Curry Chicken Pot Pie</title>
		<link>http://www.zencancook.com/2012/01/thai-curry-chicken-pot-pie/</link>
		<comments>http://www.zencancook.com/2012/01/thai-curry-chicken-pot-pie/#comments</comments>
		<pubDate>Sun, 08 Jan 2012 15:39:19 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fusion]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8105</guid>
		<description><![CDATA[This is where Thai curry meets chicken pot pie to create one of my most favorite comfort food. I always thought of the flavor combination of lemongrass, galangal and Kaffir lime &#8211; the building blocks of Thai cooking &#8211; as a concoction made in heaven. It&#8217;s simply perfect. When you add chicken to it and [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/thai-curry-chicken-pot-pie/feed/</wfw:commentRss>
		<slash:comments>30</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>Passion Fruit Crêpes Soufflé</title>
		<link>http://www.zencancook.com/2012/01/passion-fruit-crepes-souffle/</link>
		<comments>http://www.zencancook.com/2012/01/passion-fruit-crepes-souffle/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 18:43:26 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Soufflé]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7964</guid>
		<description><![CDATA[You absolutely read the title of this post right. It’s not a crêpe, it’s not a soufflé – it’s a combination of the two. And this might be the best dessert you&#8217;ll have all year. This fantastic recipe came all the way from Claude Troisgros restaurant in Rio de Janeiro (the son of the famed [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/passion-fruit-crepes-souffle/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Cotechino with Beluga Lentils</title>
		<link>http://www.zencancook.com/2011/12/cotechino-with-beluga-lentils/</link>
		<comments>http://www.zencancook.com/2011/12/cotechino-with-beluga-lentils/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 15:13:23 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7975</guid>
		<description><![CDATA[Northern Italians traditionally eat this rich and delicious garlic sausage with lentils for New Year’s Eve dinner to bring prosperity and luck. The lentils represent the coins soon to befall all who consume the dish within an hour of midnight, so it&#8217;s with this in mind that I would like to wish you all a [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/cotechino-with-beluga-lentils/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Udon w/ 36-hours Pork Belly</title>
		<link>http://www.zencancook.com/2011/12/udon-w-36-hours-pork-belly/</link>
		<comments>http://www.zencancook.com/2011/12/udon-w-36-hours-pork-belly/#comments</comments>
		<pubDate>Thu, 29 Dec 2011 14:47:39 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7868</guid>
		<description><![CDATA[This is a little experiment I did at home the other day. There has been a lot of chatter among chefs on what temperature and how long to cook pork belly to get the ultimate texture. Heston Blumenthal recommends cooking it sous-vide for 36-hours at a temperature of 144&#8242;F (62&#8242;C) while Nathan Myrvhold in Modernist [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/udon-w-36-hours-pork-belly/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
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