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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>Langoustine Ravioli with Citrus-Coconut Sauce, Thai &#8220;Bird&#8217;s Eye&#8221; Chili &amp; Fava Beans</title>
		<link>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/</link>
		<comments>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/#comments</comments>
		<pubDate>Sun, 03 Apr 2011 16:20:10 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6667</guid>
		<description><![CDATA[I&#8217;ve been in a Thai food mood lately so when I got my hands on a few langoustines I didn&#8217;t think twice about the direction I wanted to take. After a little visit to my favorite Thai market on Mosco street in Chinatown and stocking up on Thai bird chili, lemongrass, kaffir lime leaves I [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
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		<item>
		<title>Sea urchin, cauliflower mousseline, lobster gelée &amp; trout roe</title>
		<link>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/</link>
		<comments>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/#comments</comments>
		<pubDate>Sun, 27 Feb 2011 23:16:21 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6353</guid>
		<description><![CDATA[I had a dish a few years ago at Pierre Gagnaire&#8217;s restaurant in Hong Kong which consisted of a layer of smooth cauliflower mousseline with a jellified beet consommé and thinly sliced marinaded scallop, not only the contrasting colors were visually striking but I still remember vividly the perfect harmony of the dish. It had [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Flaky Empanadas</title>
		<link>http://www.zencancook.com/2011/02/flaky-empanadas/</link>
		<comments>http://www.zencancook.com/2011/02/flaky-empanadas/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 02:27:17 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6253</guid>
		<description><![CDATA[There&#8217;s a bottle of rendered lard in my refrigerator and every time i open the door I&#8217;m reminded that I have a world of delicious flaky pastries right there at my fingertips. Empanadas are the first thing that came to mind but I knew I didn&#8217;t want the doughy, insipid kind that leaves you feeling [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/flaky-empanadas/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Fuyu Persimmon Carpaccio with San Daniele Ham, Manchego, Pecans &amp; Aged Balsamic</title>
		<link>http://www.zencancook.com/2010/12/fuyu-persimmon-carpaccio-with-san-daniele-ham-manchego-pecans-aged-balsamic/</link>
		<comments>http://www.zencancook.com/2010/12/fuyu-persimmon-carpaccio-with-san-daniele-ham-manchego-pecans-aged-balsamic/#comments</comments>
		<pubDate>Sun, 26 Dec 2010 22:31:18 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5781</guid>
		<description><![CDATA[I was walking in Chinatown the other day and came across a street vendor with a giant stall of Fuyu persimmons. I haven&#8217;t cooked much with persimmons before which is a shame because i just recently discovered what a versatile, delicious and beautiful ingredient it can be. After buying a bagful for a bargain i [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/12/fuyu-persimmon-carpaccio-with-san-daniele-ham-manchego-pecans-aged-balsamic/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Artichoke Heart, Salmon Cream, Poached Egg, Smoked Scottish Salmon, Osetra caviar</title>
		<link>http://www.zencancook.com/2010/12/artichoke-heart-salmon-cream-poached-egg-smoked-scottish-salmon-osetra-caviar/</link>
		<comments>http://www.zencancook.com/2010/12/artichoke-heart-salmon-cream-poached-egg-smoked-scottish-salmon-osetra-caviar/#comments</comments>
		<pubDate>Wed, 22 Dec 2010 00:02:21 +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=5738</guid>
		<description><![CDATA[It&#8217;s Christmas morning, a snow blanket covers the city and nothing, and i mean nothing in the world could make you leave the coziness of the house. Yet, a little bit of luxury on Christmas morning would seem appropriate. A brunch item for the Gods like these artichoke hearts filled with a salmon crème fraiche, and [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/12/artichoke-heart-salmon-cream-poached-egg-smoked-scottish-salmon-osetra-caviar/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Truffled &#8220;Raclette&#8221; Pizza: the Swiss Invasion</title>
		<link>http://www.zencancook.com/2010/10/truffled-raclette-pizza-the-swiss-invasion/</link>
		<comments>http://www.zencancook.com/2010/10/truffled-raclette-pizza-the-swiss-invasion/#comments</comments>
		<pubDate>Sun, 17 Oct 2010 04:15:23 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5606</guid>
		<description><![CDATA[In this Foodbuzz challenge we were asked to re-envision a traditional Italian pizza from a different perspective. As i was thinking about this project there was a bloody war in the far confines of my imagination &#8211; Switzerland invaded Italy. I know the chances of this tiny pacifist nation invading anyone are [giggles] pretty slim but [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/10/truffled-raclette-pizza-the-swiss-invasion/feed/</wfw:commentRss>
		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Five-Herb Ravioli with Chanterelles, Roasted Tomato Coulis and Basil Oil</title>
		<link>http://www.zencancook.com/2010/09/five-herb-ravioli-with-chanterelles-roasted-tomato-coulis-and-basil-oil/</link>
		<comments>http://www.zencancook.com/2010/09/five-herb-ravioli-with-chanterelles-roasted-tomato-coulis-and-basil-oil/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 02:06:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Ravioli]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5106</guid>
		<description><![CDATA[With summer fleeting away rapidly i&#8217;m rushing to use the last of the summer harvest. The overripe tomatoes were turned into a roasted tomato coulis, the herbs from the garden which don&#8217;t do well in colder temperatures were used to make a stuffing for ravioli along with ricotta, mascarpone and spinach. The overgrown basil was [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/09/five-herb-ravioli-with-chanterelles-roasted-tomato-coulis-and-basil-oil/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Pizza with Chorizo, Piquillo Peppers, Caramelized Sweet Onions &amp; Aged Manchego</title>
		<link>http://www.zencancook.com/2010/07/pizza-with-chorizo-piquillo-peppers-caramelized-sweet-onions-aged-manchego/</link>
		<comments>http://www.zencancook.com/2010/07/pizza-with-chorizo-piquillo-peppers-caramelized-sweet-onions-aged-manchego/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 04:11:06 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4814</guid>
		<description><![CDATA[A quick little post before I head to France for a little break before the Hamptons season. Sorry for the lack of posting this past few weeks but a combination of work and not feeling too shabby have kept my blogging mojo on the low side. Hopefully this little vacation will recharge the batteries and [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/07/pizza-with-chorizo-piquillo-peppers-caramelized-sweet-onions-aged-manchego/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Socca with Duck Confit, Peppery Greens &amp; Plum Sauce (aka Peking Duck Redux)</title>
		<link>http://www.zencancook.com/2010/06/socca-with-duck-confit-peppery-greens-plum-sauce-aka-peking-duck-redux/</link>
		<comments>http://www.zencancook.com/2010/06/socca-with-duck-confit-peppery-greens-plum-sauce-aka-peking-duck-redux/#comments</comments>
		<pubDate>Sun, 27 Jun 2010 21:53:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Duck]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4785</guid>
		<description><![CDATA[﻿ I&#8217;m pretty sure you&#8217;re already familiar with Peking duck, the famous roast duck from Beijing that has been prepared since the imperial era. The meat, or rather the crispy skin is served with steamed pancakes, scallions and plum sauce. The diners spread sauce over the pancake and it&#8217;s wrapped around the crispy skin with scallions [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/06/socca-with-duck-confit-peppery-greens-plum-sauce-aka-peking-duck-redux/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Tuna Tartare &amp; Scallop Crudo with Pink Peppercorn &amp; Spring &#8220;Salad&#8221;</title>
		<link>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/</link>
		<comments>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 02:22:22 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4655</guid>
		<description><![CDATA[If you can&#8217;t decide between a tartare, a crudo or a salad to start your meal, i&#8217;ve got the perfect dish for you. It starts with a layer of finely chopped tuna tartare, if you have access to o-toro or any fatty cut of tuna by all cost use it, you won&#8217;t be disappointed. Thinly [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
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