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	<title>Zen Can Cook</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Mango Sago Soup w/ Pomelo &amp; Dragon Fruit</title>
		<link>http://www.zencancook.com/2012/05/mango-sago-soup-w-pomelo-dragon-fruit/</link>
		<comments>http://www.zencancook.com/2012/05/mango-sago-soup-w-pomelo-dragon-fruit/#comments</comments>
		<pubDate>Sun, 13 May 2012 20:15:16 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9325</guid>
		<description><![CDATA[This is a popular dessert in Hong-Kong that consists of a chilled mango-coconut soup filled with tapioca pearls and topped with shards of pomelo and chunks of fresh sweet mango. I added my own little twist by flavoring the mango-coconut soup with Kaffir lime leaves (mango plays well with lime) and added cubes of sweet [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/05/mango-sago-soup-w-pomelo-dragon-fruit/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Fresh Pea Pancakes with Smoked Salmon, Crème Fraiche &amp; Quail Eggs</title>
		<link>http://www.zencancook.com/2012/05/fresh-pea-pancakes-with-smoked-salmon-creme-fraiche-quail-eggs/</link>
		<comments>http://www.zencancook.com/2012/05/fresh-pea-pancakes-with-smoked-salmon-creme-fraiche-quail-eggs/#comments</comments>
		<pubDate>Wed, 09 May 2012 03:00:59 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9184</guid>
		<description><![CDATA[I blogged about pea pancakes in the past but this is a different recipe that I like even better. These little green giants are really delicious. You can top them with smoked salmon and sunny side-up eggs and you&#8217;ll have a fine brunch dish, a miniature version with quail egg makes an impressive amuse-bouche, or [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/05/fresh-pea-pancakes-with-smoked-salmon-creme-fraiche-quail-eggs/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Spinach Lasagna Bolognese</title>
		<link>http://www.zencancook.com/2012/05/spinach-lasagna-bolognese/</link>
		<comments>http://www.zencancook.com/2012/05/spinach-lasagna-bolognese/#comments</comments>
		<pubDate>Fri, 04 May 2012 04:30:54 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9211</guid>
		<description><![CDATA[In Emilia Romagna and Tuscany, lasagna is comfort food, made with layers upon layers of pasta, Ragù alla Bolognese and béchamel sauce, and an abundant dusting of grated cheese before it goes into the oven. So whenever there&#8217;s a desperate need for comfort food that calls for a drastic remedy, well, there you have it. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/05/spinach-lasagna-bolognese/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Warm White Asparagus with Sauce Gribiche</title>
		<link>http://www.zencancook.com/2012/04/warm-white-asparagus-with-sauce-gribiche/</link>
		<comments>http://www.zencancook.com/2012/04/warm-white-asparagus-with-sauce-gribiche/#comments</comments>
		<pubDate>Sun, 29 Apr 2012 22:50:31 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9245</guid>
		<description><![CDATA[White asparagus is simply good old green asparagus that has been covered with soil to keep sunlight (and green chlorophyll-producing photosynthesis) away from the ripening spears. It&#8217;s in the ground they develop their unique delicate flavor. The spears are then harvested before their tips break through the surface. The farmers must keep a close watch [...]]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Spring Pizza</title>
		<link>http://www.zencancook.com/2012/04/spring-pizza/</link>
		<comments>http://www.zencancook.com/2012/04/spring-pizza/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 03:43:03 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pizza]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9217</guid>
		<description><![CDATA[If this pizza looks familiar it&#8217;s because it was made from leftovers from my last post. My point? You can put anything on a pizza. Let me repeat that. You can put anything on a pizza. How dare he put anything on a pizza!? The pizza police might issue a warrant for my arrest but in [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/04/spring-pizza/feed/</wfw:commentRss>
		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Farm egg with Morels, Peas, Crème Fraiche and Basil Purée</title>
		<link>http://www.zencancook.com/2012/04/farm-egg-with-morels-peas-creme-fraiche-and-basil-puree/</link>
		<comments>http://www.zencancook.com/2012/04/farm-egg-with-morels-peas-creme-fraiche-and-basil-puree/#comments</comments>
		<pubDate>Sun, 22 Apr 2012 18:51:22 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9173</guid>
		<description><![CDATA[Last week I was at the Reading Terminal Market in Philadelphia and came across some beautiful farm eggs at an Amish farmer stand. Of course I couldn&#8217;t resist buying a dozen because common sense tells me to always trust a white-bearded farmer wearing a hat and suspenders. The thing is, with good eggs, there&#8217;s not [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/04/farm-egg-with-morels-peas-creme-fraiche-and-basil-puree/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Croissants</title>
		<link>http://www.zencancook.com/2012/04/croissants/</link>
		<comments>http://www.zencancook.com/2012/04/croissants/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 01:18:50 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Pastry]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9124</guid>
		<description><![CDATA[One word. Butter. And lots of it. One of the thing I miss the most about living in Paris is the smell of freshly baked breads and pastries coming out of bakeries early in the morning. For a long time the smell of toasted butter from the boulangerie downstairs was my alarm clock right around [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/04/croissants/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Sous-Vide Duck Confit with Pomegranate Poached Pear &amp; Mache Salad</title>
		<link>http://www.zencancook.com/2012/04/sous-vide-duck-confit-with-pomegranate-poached-pear-mache-salad/</link>
		<comments>http://www.zencancook.com/2012/04/sous-vide-duck-confit-with-pomegranate-poached-pear-mache-salad/#comments</comments>
		<pubDate>Mon, 02 Apr 2012 02:35:05 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Duck]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7559</guid>
		<description><![CDATA[Confit preparations originated as a means of preserving meats without the use of refrigeration. The centuries-old process of making duck confit hasn&#8217;t evolved much for the simple reason that our ancestors realized it would be dumb to try to improve upon something that&#8217;s already perfect. And dumb it would have been. The biggest improvement is [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/04/sous-vide-duck-confit-with-pomegranate-poached-pear-mache-salad/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Octopus a la plancha with Garlic Purée &amp; Miso-Squid Ink Sauce</title>
		<link>http://www.zencancook.com/2012/03/octopus-a-la-plancha-w-garlic-puree-miso-squid-ink-sauce/</link>
		<comments>http://www.zencancook.com/2012/03/octopus-a-la-plancha-w-garlic-puree-miso-squid-ink-sauce/#comments</comments>
		<pubDate>Wed, 21 Mar 2012 22:15:39 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8968</guid>
		<description><![CDATA[I&#8217;ve always been a big fan of octopus &#8220;a la plancha&#8221; that can be found in Tapas bar in Northern Spain. I also had my fair share of bad octopus experiences in the past but to be honest octopus can be a real pain in the [insert body part] to cook. I had good luck [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/03/octopus-a-la-plancha-w-garlic-puree-miso-squid-ink-sauce/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Mango Tart with Lime</title>
		<link>http://www.zencancook.com/2012/03/mango-tart-with-lime/</link>
		<comments>http://www.zencancook.com/2012/03/mango-tart-with-lime/#comments</comments>
		<pubDate>Sun, 18 Mar 2012 16:25:46 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Pies]]></category>
		<category><![CDATA[Tart]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8979</guid>
		<description><![CDATA[Mango is the perfect fruit but it rarely crosses my mind to enjoy it any other way than with my bare hands over the kitchen sink. I do like a good mango lassi on occasions but there are so many other possibilities from compote and chutneys to more savory preparations. Today I used them in [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/03/mango-tart-with-lime/feed/</wfw:commentRss>
		<slash:comments>48</slash:comments>
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