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	<title>Anyone Can Cook!</title>
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	<link>http://barrythecook.wordpress.com</link>
	<description>Homecooking that tastes like it was made in a restaurant</description>
	<lastBuildDate>Mon, 16 Jan 2012 22:36:50 +0000</lastBuildDate>
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		<title>Anyone Can Cook!</title>
		<link>http://barrythecook.wordpress.com</link>
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		<item>
		<title>Chocolate Sour Cherry French Toast</title>
		<link>http://barrythecook.wordpress.com/2012/01/15/chocolate-sour-cherry-french-toast/</link>
		<comments>http://barrythecook.wordpress.com/2012/01/15/chocolate-sour-cherry-french-toast/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 06:14:47 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[chocolate_sour_cherry_bread]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[half_and_half]]></category>
		<category><![CDATA[heavy_cream]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[kosher_salt]]></category>
		<category><![CDATA[la brea bakery]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[powdered_sugar]]></category>
		<category><![CDATA[recipe for french toast]]></category>
		<category><![CDATA[unsalted_butter]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=315</guid>
		<description><![CDATA[My wife, Karen, asked me to try making French Toast using La Brea Bakery&#8217;s Chocolate Sour Cherry bread. She had a great idea. If you are looking for something sweet on a Sunday morning, look no further.  This recipe is based on Alton Brown&#8217;s recipe &#8230; <a href="http://barrythecook.wordpress.com/2012/01/15/chocolate-sour-cherry-french-toast/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=315&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<media:content url="http://barrythecook.files.wordpress.com/2012/01/img-2012-01-15-13-16-49.jpg?w=300" medium="image">
			<media:title type="html">La Brea Bakery Chocolate Sour Cherry French Toast</media:title>
		</media:content>
	</item>
		<item>
		<title>Cream of Roasted Tomato Basil Soup</title>
		<link>http://barrythecook.wordpress.com/2012/01/01/cream-of-roasted-tomato-basil-soup/</link>
		<comments>http://barrythecook.wordpress.com/2012/01/01/cream-of-roasted-tomato-basil-soup/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 04:50:40 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[bay_leaf]]></category>
		<category><![CDATA[chicken_stock]]></category>
		<category><![CDATA[extra_virgin_olive_oil]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[heavy_cream]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[unsalted_butter]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=309</guid>
		<description><![CDATA[This soup can be made as thick or as think as you like. I used an immersion blender but you can use a standard blender instead if you remember to take the stopper out and hold a towel over the &#8230; <a href="http://barrythecook.wordpress.com/2012/01/01/cream-of-roasted-tomato-basil-soup/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=309&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<item>
		<title>Ham and Cheese Scones</title>
		<link>http://barrythecook.wordpress.com/2012/01/01/ham-and-cheese-scones/</link>
		<comments>http://barrythecook.wordpress.com/2012/01/01/ham-and-cheese-scones/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 04:08:48 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[baking_powder]]></category>
		<category><![CDATA[cheddar_cheese]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[heavy_cream]]></category>
		<category><![CDATA[kosher_salt]]></category>
		<category><![CDATA[sour_cream]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[unsalted_butter]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=303</guid>
		<description><![CDATA[I found this Associated Press recipe in my local newspaper. You can make it in advance and cook it when you want to eat it. My wife thought it reminded her of quiche (although it has no eggs). I think it &#8230; <a href="http://barrythecook.wordpress.com/2012/01/01/ham-and-cheese-scones/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=303&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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	</item>
		<item>
		<title>Skillingsboller (Norwegian Cinnamon Buns)</title>
		<link>http://barrythecook.wordpress.com/2011/06/19/skillingsboller-norwegian-cinnamon-buns/</link>
		<comments>http://barrythecook.wordpress.com/2011/06/19/skillingsboller-norwegian-cinnamon-buns/#comments</comments>
		<pubDate>Mon, 20 Jun 2011 01:32:16 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[san diego county fair]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[cinnamon_buns]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[norwegian]]></category>
		<category><![CDATA[raisins]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[skillingsboller]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=296</guid>
		<description><![CDATA[Be careful. These Norwegian cousins of the American cinnamon roll are very addictive (and not low calorie). This recipe received a first place ribbon at the San Diego County Fair. It is adapted from a recipe in Serious Eats. Makes approximately &#8230; <a href="http://barrythecook.wordpress.com/2011/06/19/skillingsboller-norwegian-cinnamon-buns/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=296&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<item>
		<title>Caramel Sauce</title>
		<link>http://barrythecook.wordpress.com/2011/06/04/caramel-sauce/</link>
		<comments>http://barrythecook.wordpress.com/2011/06/04/caramel-sauce/#comments</comments>
		<pubDate>Sun, 05 Jun 2011 01:37:33 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[heavy_cream]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[unsalted_butter]]></category>
		<category><![CDATA[vanilla_extract]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=287</guid>
		<description><![CDATA[There is a fine line between caramel and burnt sugar. Don&#8217;t cross it. This recipe was adapted from a Martha Stewart recipe. Makes approximately 2 cups. Ingredients 1 cup sugar 6 tablespoons (3/4 stick) cold unsalted butter, cubed 1/2 teaspoon &#8230; <a href="http://barrythecook.wordpress.com/2011/06/04/caramel-sauce/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=287&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<item>
		<title>Chocolate-Caramel Sandwich Cookies</title>
		<link>http://barrythecook.wordpress.com/2011/06/04/chocolate-caramel-sandwich-cookies/</link>
		<comments>http://barrythecook.wordpress.com/2011/06/04/chocolate-caramel-sandwich-cookies/#comments</comments>
		<pubDate>Sun, 05 Jun 2011 01:24:19 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[cookies]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[baking_powder]]></category>
		<category><![CDATA[baking_soda]]></category>
		<category><![CDATA[cocoa_powder]]></category>
		<category><![CDATA[confectioners_sugar]]></category>
		<category><![CDATA[egg_yolk]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[unsalted_butter]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=280</guid>
		<description><![CDATA[Of course, you can make these as unfilled cookies and get twice as many. If you do that you may want to cut back a bit on the salt (the salt balances out the sweetness of the caramel filling). I &#8230; <a href="http://barrythecook.wordpress.com/2011/06/04/chocolate-caramel-sandwich-cookies/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=280&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<item>
		<title>Orange-Almond Shortbread Cookies</title>
		<link>http://barrythecook.wordpress.com/2011/03/27/orange-almond-shortbread-cookies/</link>
		<comments>http://barrythecook.wordpress.com/2011/03/27/orange-almond-shortbread-cookies/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 00:06:28 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[almond_extract]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[confectioners_sugar]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[orange_zest]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=270</guid>
		<description><![CDATA[Orange zest gives these cookies their subtle orange flavor. Make sure you have lots of milk available when you serve them. This recipe is adapted from a Martha Stewart recipe. It received a second place ribbon at the San Diego &#8230; <a href="http://barrythecook.wordpress.com/2011/03/27/orange-almond-shortbread-cookies/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=270&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<item>
		<title>Root Vegetable Gratin</title>
		<link>http://barrythecook.wordpress.com/2010/12/02/root-vegetable-gratin/</link>
		<comments>http://barrythecook.wordpress.com/2010/12/02/root-vegetable-gratin/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 06:25:35 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[celery_root]]></category>
		<category><![CDATA[fontina_cheese]]></category>
		<category><![CDATA[gratin]]></category>
		<category><![CDATA[heavy_cream]]></category>
		<category><![CDATA[kosher_salt]]></category>
		<category><![CDATA[mandoline]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[parsnip]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[root_vegetable]]></category>
		<category><![CDATA[shallot]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=260</guid>
		<description><![CDATA[I found this recipe in the December 2010 Sunset magazine. I had never cooked with parsnips or celery root before this. They bring an earthiness and sweetness that is great on a cold winter evening. To reheat this dish put &#8230; <a href="http://barrythecook.wordpress.com/2010/12/02/root-vegetable-gratin/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=260&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Portabella Mushroom Soup</title>
		<link>http://barrythecook.wordpress.com/2010/11/25/portabella-mushroom-soup/</link>
		<comments>http://barrythecook.wordpress.com/2010/11/25/portabella-mushroom-soup/#comments</comments>
		<pubDate>Fri, 26 Nov 2010 05:33:46 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[bay_leaf]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[heavy_cream]]></category>
		<category><![CDATA[portabella_mushroom]]></category>
		<category><![CDATA[sherry]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[veal_demi_glace]]></category>
		<category><![CDATA[white_button_mushroom]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=252</guid>
		<description><![CDATA[This recipe is based on a Napa Rose recipe that was taught at the Napa Rose Cooking School. Notes This recipe requires demi-glace. Don&#8217;t use stock as you will be disappointed. I used Wilson Creek Angelica Cream Sherry and found &#8230; <a href="http://barrythecook.wordpress.com/2010/11/25/portabella-mushroom-soup/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=252&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Orange Seared Salmon with Almonds</title>
		<link>http://barrythecook.wordpress.com/2010/10/09/orange-seared-salmon-with-almonds/</link>
		<comments>http://barrythecook.wordpress.com/2010/10/09/orange-seared-salmon-with-almonds/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 03:26:01 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[white_wine]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=245</guid>
		<description><![CDATA[Are you looking for a dinner idea that is both healthy and flavorful? This recipe based on a recipe from Sunset magazine may be just what you need. Even though there is no butter in the sauce, it is rich &#8230; <a href="http://barrythecook.wordpress.com/2010/10/09/orange-seared-salmon-with-almonds/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=245&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://barrythecook.wordpress.com/2010/10/09/orange-seared-salmon-with-almonds/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<item>
		<title>Macadamia Crusted Mahi Mahi</title>
		<link>http://barrythecook.wordpress.com/2010/10/02/macadamia-crusted-mahi-mahi/</link>
		<comments>http://barrythecook.wordpress.com/2010/10/02/macadamia-crusted-mahi-mahi/#comments</comments>
		<pubDate>Sat, 02 Oct 2010 17:52:35 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[half_and_half]]></category>
		<category><![CDATA[macadamia_nuts]]></category>
		<category><![CDATA[mahi_mahi]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[panko_bread_crumbs]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=240</guid>
		<description><![CDATA[My wife and I are always disappointed when we order Macadamia Crusted Mahi Mahi (the fish so nice they named it twice). It just never seems to taste like macadamia nuts. We even tried it at Sam Choy&#8217;s restaurant on &#8230; <a href="http://barrythecook.wordpress.com/2010/10/02/macadamia-crusted-mahi-mahi/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=240&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Egg Pasta</title>
		<link>http://barrythecook.wordpress.com/2010/08/04/egg-pasta/</link>
		<comments>http://barrythecook.wordpress.com/2010/08/04/egg-pasta/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 05:37:45 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=233</guid>
		<description><![CDATA[I love making my own noodles for lasagna. I can cut them to the exact length of the pan and because they are thin and fresh, you don&#8217;t need to boil them. However, you do need a pasta machine for &#8230; <a href="http://barrythecook.wordpress.com/2010/08/04/egg-pasta/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=233&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://barrythecook.wordpress.com/2010/08/04/egg-pasta/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Blueberry Buttermilk Sherbet</title>
		<link>http://barrythecook.wordpress.com/2010/06/11/blueberry-sherbet/</link>
		<comments>http://barrythecook.wordpress.com/2010/06/11/blueberry-sherbet/#comments</comments>
		<pubDate>Sat, 12 Jun 2010 05:11:24 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[lemon_juice]]></category>
		<category><![CDATA[sugar]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=224</guid>
		<description><![CDATA[At the height of blueberry season, when blueberries are at their lowest cost, I buy as much as I can. I individually quick freeze them on a cookie sheet and vacuum seal in 24 ounce bags with my Food Saver. &#8230; <a href="http://barrythecook.wordpress.com/2010/06/11/blueberry-sherbet/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=224&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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			<media:title type="html">Blueberry Buttermilk Sherbet Recipe Analysis</media:title>
		</media:content>
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		<title>Strawberry / English Muffin French Toast</title>
		<link>http://barrythecook.wordpress.com/2010/04/10/strawberry-english-muffin-french-toast/</link>
		<comments>http://barrythecook.wordpress.com/2010/04/10/strawberry-english-muffin-french-toast/#comments</comments>
		<pubDate>Sat, 10 Apr 2010 23:27:52 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[english_muffin]]></category>
		<category><![CDATA[food_network]]></category>
		<category><![CDATA[french_toast]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[orange_zest]]></category>
		<category><![CDATA[ralphs]]></category>
		<category><![CDATA[strawberry]]></category>
		<category><![CDATA[strawberry_shortcake_french_toast]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[vanilla_extract]]></category>
		<category><![CDATA[whipped_cream]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=212</guid>
		<description><![CDATA[Thanks to this year&#8217;s El Niño effect there is currently an abundance of strawberries on the market (I can get them for 88 cents a pound at Ralph&#8217;s supermarkets in southern California). So I was ecstatic when I received a &#8230; <a href="http://barrythecook.wordpress.com/2010/04/10/strawberry-english-muffin-french-toast/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=212&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://barrythecook.wordpress.com/2010/04/10/strawberry-english-muffin-french-toast/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Dark Chococolate Mocha Cookies</title>
		<link>http://barrythecook.wordpress.com/2010/03/21/dark-chococolate-mocha-cookies/</link>
		<comments>http://barrythecook.wordpress.com/2010/03/21/dark-chococolate-mocha-cookies/#comments</comments>
		<pubDate>Sun, 21 Mar 2010 23:11:26 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[baking_powder]]></category>
		<category><![CDATA[chocolate_chips]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[dark_chocolate]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[espresso_powder]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[kosher_salt]]></category>
		<category><![CDATA[mocha]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[unsalted_butter]]></category>
		<category><![CDATA[unsweetened_cocoa_powder]]></category>
		<category><![CDATA[vanilla_extract]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=205</guid>
		<description><![CDATA[These cookies are based on the Marta Stewart recipe for Dark-Chocolate Espresso Cookies. They are crunchy on top and soft on the bottom and middle.  The salt along with the espresso powder adds a bit of complexity to the recipe. &#8230; <a href="http://barrythecook.wordpress.com/2010/03/21/dark-chococolate-mocha-cookies/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=205&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://barrythecook.wordpress.com/2010/03/21/dark-chococolate-mocha-cookies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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			<media:title type="html">Dark Chocolate Mocha Cookies</media:title>
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		<title>Mocha Cinnamon Chocolate Chip Cookies</title>
		<link>http://barrythecook.wordpress.com/2010/02/21/mocha-cinnamon-chocolate-chip-cookies/</link>
		<comments>http://barrythecook.wordpress.com/2010/02/21/mocha-cinnamon-chocolate-chip-cookies/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 20:33:19 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=197</guid>
		<description><![CDATA[These cookies are thinner than you would expect and crisp to the point of being fragile. They have a more complex taste than other chocolate chip cookies due to the addition of espresso powder and cinnamon. I found this recipe &#8230; <a href="http://barrythecook.wordpress.com/2010/02/21/mocha-cinnamon-chocolate-chip-cookies/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=197&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://barrythecook.wordpress.com/2010/02/21/mocha-cinnamon-chocolate-chip-cookies/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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			<media:title type="html">Mocha Cinnamon Chocolate Chip Cookies</media:title>
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		<title>Chocolate Orange Espresso Thin Cookies</title>
		<link>http://barrythecook.wordpress.com/2010/02/13/chocolate-orange-espresso-thin-cookies/</link>
		<comments>http://barrythecook.wordpress.com/2010/02/13/chocolate-orange-espresso-thin-cookies/#comments</comments>
		<pubDate>Sun, 14 Feb 2010 04:57:24 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[chocolate_orange_espresso_thins]]></category>
		<category><![CDATA[confectioners_sugar]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[instant_espresso_powder]]></category>
		<category><![CDATA[kosher_salt]]></category>
		<category><![CDATA[martha_stewart]]></category>
		<category><![CDATA[orange_zest]]></category>
		<category><![CDATA[parchment_paper]]></category>
		<category><![CDATA[sanding sugar]]></category>
		<category><![CDATA[unsalted_butter]]></category>
		<category><![CDATA[unsweetened_cocoa_powder]]></category>
		<category><![CDATA[vanilla_extract]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=193</guid>
		<description><![CDATA[Another recipe from Martha Stewart. The secret to these cookies is to cut the dough to the same consistently thin size. Also,I sift the dry ingredients onto a flexible cutting mat. This makes it easier to add to the other &#8230; <a href="http://barrythecook.wordpress.com/2010/02/13/chocolate-orange-espresso-thin-cookies/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=193&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://barrythecook.wordpress.com/2010/02/13/chocolate-orange-espresso-thin-cookies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Mocha Morsel Meringues</title>
		<link>http://barrythecook.wordpress.com/2010/01/28/mocha-morsel-meringues/</link>
		<comments>http://barrythecook.wordpress.com/2010/01/28/mocha-morsel-meringues/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 05:42:38 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[cornstarch]]></category>
		<category><![CDATA[egg_whites]]></category>
		<category><![CDATA[gluten_free]]></category>
		<category><![CDATA[instant_espresso_powder]]></category>
		<category><![CDATA[kosher_for_passover]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[mocha]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[semisweet_chocolate_chips]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[unsweetened_cocoa_powder]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=185</guid>
		<description><![CDATA[These little cookies are taken from a Martha Stewart recipe. If you like contrasting textures in a cookie you will love these. They are light brown and crunchy outside, dark brown soft and gooey inside. They are also gluten-free and &#8230; <a href="http://barrythecook.wordpress.com/2010/01/28/mocha-morsel-meringues/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=185&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Chocolate Blackout Cookies</title>
		<link>http://barrythecook.wordpress.com/2009/12/19/chocolate-blackout-cookies/</link>
		<comments>http://barrythecook.wordpress.com/2009/12/19/chocolate-blackout-cookies/#comments</comments>
		<pubDate>Sat, 19 Dec 2009 19:57:09 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[baking_soda]]></category>
		<category><![CDATA[bittersweet_chocolate]]></category>
		<category><![CDATA[chocolate_blackout_cookie]]></category>
		<category><![CDATA[chocolate_chip_cookie]]></category>
		<category><![CDATA[cocoa_powder]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[unsalted_butter]]></category>
		<category><![CDATA[vanilla_extract]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=180</guid>
		<description><![CDATA[This recipe is based on Martha Stewart&#8217;s Double Chocolate Cookies using Ghirardelli bittersweet chocolate chips (60% cacao). You can sometimes get a large bag at Costco for a good price.I tripled the recipe and used a convection oven to cook &#8230; <a href="http://barrythecook.wordpress.com/2009/12/19/chocolate-blackout-cookies/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=180&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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		<title>Napa Rose Blackberry Zinfandel Braised Short Ribs</title>
		<link>http://barrythecook.wordpress.com/2009/11/15/napa-rose-blackberry-zinfandel-braised-short-ribs/</link>
		<comments>http://barrythecook.wordpress.com/2009/11/15/napa-rose-blackberry-zinfandel-braised-short-ribs/#comments</comments>
		<pubDate>Sun, 15 Nov 2009 18:56:06 +0000</pubDate>
		<dc:creator>Barry Wallis</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[andrew_sutton]]></category>
		<category><![CDATA[blackberries]]></category>
		<category><![CDATA[braise]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[chicken_stock]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[napa_rose]]></category>
		<category><![CDATA[olive_oil]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[red_zinfandel]]></category>
		<category><![CDATA[sage]]></category>
		<category><![CDATA[short_ribs]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[veal_demi_glace]]></category>

		<guid isPermaLink="false">http://barrythecook.wordpress.com/?p=159</guid>
		<description><![CDATA[This is a dish you would pay for in a restaurant (and I have) but can make at home. I learned the techniques in the Napa Rose Cooking School to make this dish. It takes a long time to prep &#8230; <a href="http://barrythecook.wordpress.com/2009/11/15/napa-rose-blackberry-zinfandel-braised-short-ribs/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=barrythecook.wordpress.com&amp;blog=7332736&amp;post=159&amp;subd=barrythecook&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://barrythecook.wordpress.com/2009/11/15/napa-rose-blackberry-zinfandel-braised-short-ribs/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Barry Wallis</media:title>
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