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	<title>Epicurean Esteem &#187; cheese</title>
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	<description>Exploring the world of food and wine</description>
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		<title>Vache de Chalais</title>
		<link>http://sara.novocin.com/daily/vache-de-chalais</link>
		<comments>http://sara.novocin.com/daily/vache-de-chalais#comments</comments>
		<pubDate>Tue, 27 Apr 2010 11:04:58 +0000</pubDate>
		<dc:creator>Sara</dc:creator>
				<category><![CDATA[Daily Eats]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[fromage]]></category>
		<category><![CDATA[vache]]></category>

		<guid isPermaLink="false">http://sara.novocin.com/?p=418</guid>
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This fabulous cheese is made from cow&#8217;s milk.  It comes wrapped in chestnut leaves that have been soaked in white wine.
The rind has a slight blueish-yellow mold and is a little chewy. When the cheese is young, it is chalky and crumbly, with a sweet-tart tang, but when it ripens,  the leaves become [...]]]></description>
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		<item>
		<title>Tarte aux courgettes et feta</title>
		<link>http://sara.novocin.com/daily/zucchini-tart</link>
		<comments>http://sara.novocin.com/daily/zucchini-tart#comments</comments>
		<pubDate>Sat, 04 Apr 2009 12:50:22 +0000</pubDate>
		<dc:creator>Sara</dc:creator>
				<category><![CDATA[Daily Eats]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[herbes de Provence]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[tarte]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://sara.novocin.com/?p=383</guid>
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I love tarts, and this one is super easy!  Luckily, in France, they have a pastry dough called pate brisee for savory dishes, so I don&#8217;t have to worry about making my own.   
Tarte aux courgettes et feta
Ingredients:

1 pate brisee / pie crust
2 zucchinis
100g feta
salt, pepper, &#38; basil


Preheat the oven to 180C/375F. [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>FCC5: Moroccan Themed</title>
		<link>http://sara.novocin.com/french-recipes/gougeres</link>
		<comments>http://sara.novocin.com/french-recipes/gougeres#comments</comments>
		<pubDate>Sat, 04 Apr 2009 12:26:11 +0000</pubDate>
		<dc:creator>Sara</dc:creator>
				<category><![CDATA[French Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[endive]]></category>
		<category><![CDATA[gougeres]]></category>
		<category><![CDATA[gruyere]]></category>

		<guid isPermaLink="false">http://sara.novocin.com/?p=379</guid>
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Gougeres au fromage
For my cooking class in March, we made some Moroccan dishes.  Our menu consisted of:

Apertif: Dip au parmesan, capres, et basilic (Parmesan, caper, and basil dip with endive)
Entree: Gougeres au fromage; a specialty of the Bourguignonne (Burgundy) region in France
Plat: Poulet aux olives et citrons beldi confits (Chicken with olives and lemon [...]]]></description>
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