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	<title>Cooking With Cantillon &#187; The Recipes</title>
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	<link>http://cookingwithcantillon.com</link>
	<description>The online home of Chef and Wine Consultant Curtis Coughlin</description>
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		<title>Spanakopita, Avec Roasted Beets and Goat Cheese.</title>
		<link>http://cookingwithcantillon.com/2010/03/22/spanakopita-avec-roasted-beets-and-goat-cheese/</link>
		<comments>http://cookingwithcantillon.com/2010/03/22/spanakopita-avec-roasted-beets-and-goat-cheese/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 01:09:42 +0000</pubDate>
		<dc:creator>Curt</dc:creator>
				<category><![CDATA[The Recipes]]></category>

		<guid isPermaLink="false">http://cookingwithcantillon.com/?p=1309</guid>
		<description><![CDATA[I love me some Spanakopita.  The basic idea is to create a filling of sauteed spinach, feta, fresh dill, and a squeeze of lemon. You then wrap it in filo dough and bake it until golden brown.  I like to make little triangle shaped Spanakopitas.  There is a lot of effort involved, but the end [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Twice Baked Potatoes-Belgian Style.</title>
		<link>http://cookingwithcantillon.com/2010/02/10/twice-baked-potatoes-belgian-style/</link>
		<comments>http://cookingwithcantillon.com/2010/02/10/twice-baked-potatoes-belgian-style/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 07:27:35 +0000</pubDate>
		<dc:creator>Curt</dc:creator>
				<category><![CDATA[The Recipes]]></category>

		<guid isPermaLink="false">http://cookingwithcantillon.com/?p=1261</guid>
		<description><![CDATA[Came across a great recipe this weekend for Belgian Sausages and mashed potatoes. (Belgo Cookbook by Denis Blais and Andre Plisnier)  This book Rocks!  Anyone into Beer, and Cusine MUST get this book.  I figured they&#8217;d (the veg. portion of this recipe)  make a stellar twice baked product.  I was right.  These twice baked potatoes [...]]]></description>
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		<title>Golden Beet, and Carrot Puree with Fresh Dill. (Unibroue Ephemere Optional)</title>
		<link>http://cookingwithcantillon.com/2010/01/31/golden-beet-and-carrot-puree-with-fresh-dill-unibroue-ephemere-optional/</link>
		<comments>http://cookingwithcantillon.com/2010/01/31/golden-beet-and-carrot-puree-with-fresh-dill-unibroue-ephemere-optional/#comments</comments>
		<pubDate>Sun, 31 Jan 2010 07:25:19 +0000</pubDate>
		<dc:creator>Curt</dc:creator>
				<category><![CDATA[The Recipes]]></category>

		<guid isPermaLink="false">http://cookingwithcantillon.com/?p=1248</guid>
		<description><![CDATA[Here is an easy, earthy, naturally sweet puree that will warm your heart.  The affinity of the three components, Beet, carrot, and dill are a given.  Add a spoon of Greek yoghurt as a garnish, and serve with baked whole wheat lavash crackers. Healthy, delicious, and elegant, this soup can be prepared with [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Belgian Inspired Steak Au Poivre, and White Asparagus.</title>
		<link>http://cookingwithcantillon.com/2010/01/22/belgian-inspired-steak-au-poivre-and-white-asparagus/</link>
		<comments>http://cookingwithcantillon.com/2010/01/22/belgian-inspired-steak-au-poivre-and-white-asparagus/#comments</comments>
		<pubDate>Sat, 23 Jan 2010 06:46:03 +0000</pubDate>
		<dc:creator>Curt</dc:creator>
				<category><![CDATA[The Recipes]]></category>

		<guid isPermaLink="false">http://cookingwithcantillon.com/?p=1237</guid>
		<description><![CDATA[Here is one of my favorite dishes of all time, Steak au Poivre.  It is classic French.  Beef seared, finished in the oven, and topped with a pan sauce of perhaps shallots,  flambed Cognac, wine, stock, and cream.  This time I decided to try it with beer instead of wine, specifically the Belgian Quad. Rumor [...]]]></description>
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		<title>Easy Mushroom Soup with a Tripel Affinity.</title>
		<link>http://cookingwithcantillon.com/2010/01/12/easy-mushroom-soup-with-a-tripel-affinity/</link>
		<comments>http://cookingwithcantillon.com/2010/01/12/easy-mushroom-soup-with-a-tripel-affinity/#comments</comments>
		<pubDate>Wed, 13 Jan 2010 06:51:43 +0000</pubDate>
		<dc:creator>Curt</dc:creator>
				<category><![CDATA[The Recipes]]></category>

		<guid isPermaLink="false">http://cookingwithcantillon.com/?p=1200</guid>
		<description><![CDATA[I have been cooking, as one obsessed , with  the  Belgium Tripel, and  Tripel styled ales  found domestically lately. The style  opens up worlds of possibilities  for the culinary minded. The Tripel works  wonders with all things poultry, and I&#8217;m beginning to see all kinds of seafood possibilities as well.  Perhaps the most interesting thing [...]]]></description>
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