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	<title>Kitchen Porch Culinary Experiences &#187; saffron</title>
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	<link>http://kitchenporch.com/livinglocal</link>
	<description>Living Local on Martha&#039;s Vineyard and Beyond</description>
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		<title>White Beans and Saffron with Sausage</title>
		<link>http://kitchenporch.com/livinglocal/index.php/2013/04/white-beans-and-saffron-with-sausage/</link>
		<comments>http://kitchenporch.com/livinglocal/index.php/2013/04/white-beans-and-saffron-with-sausage/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 14:04:42 +0000</pubDate>
		<dc:creator>Jan Buhrman</dc:creator>
				<category><![CDATA[Our Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[Harissa]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[smoked paprika]]></category>
		<category><![CDATA[tomato paste]]></category>
		<category><![CDATA[white beans]]></category>

		<guid isPermaLink="false">http://kitchenporch.com/livinglocal/?p=3625</guid>
		<description><![CDATA[2 cups white beans 2 medium onions chopped 2 red peppers 1 teaspoon saffron 1 lb. sausage extra virgin olive oil 1 tablespoons tomato paste 1 tablespoon Harissa 1 teaspoon smoked paprika Soak the beans the day before, drain and reserve water. Saute onions and peppers in oil. As soon as they are cooked, add [...]]]></description>
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		<title>Bouillabaisse</title>
		<link>http://kitchenporch.com/livinglocal/index.php/2013/02/bouillabaisse/</link>
		<comments>http://kitchenporch.com/livinglocal/index.php/2013/02/bouillabaisse/#comments</comments>
		<pubDate>Mon, 04 Feb 2013 14:45:18 +0000</pubDate>
		<dc:creator>Jan Buhrman</dc:creator>
				<category><![CDATA[Our Recipes]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[bouillabaisse]]></category>
		<category><![CDATA[cayenne]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[fish bodies]]></category>
		<category><![CDATA[fish stew]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[garlic almonds]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[hot red chile pepper]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[mussel shells]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[orange zest]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[Pernod]]></category>
		<category><![CDATA[red bell pepper]]></category>
		<category><![CDATA[Rouille]]></category>
		<category><![CDATA[rustic bread]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[shrimp shells]]></category>
		<category><![CDATA[sole]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[wild cod]]></category>

		<guid isPermaLink="false">http://kitchenporch.com/livinglocal/?p=3487</guid>
		<description><![CDATA[Inspired by Julia Child For the fumet* or stock: 1 cup olive oil 3 cups onion and leek diced 6 cloves mashed garlic 5 large, ripe tomatoes or my favorite Muir Glen Fire Roasted Diced canned tomatoes 1 gallon water Fresh herb sprigs: thyme, parsley, fennel fronds and basil &#8211; use half for the stock [...]]]></description>
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		<title>Chicken Tagine with Olives &amp; Preserved Lemon</title>
		<link>http://kitchenporch.com/livinglocal/index.php/2012/01/chicken-tagine-with-olives-preserved-lemon/</link>
		<comments>http://kitchenporch.com/livinglocal/index.php/2012/01/chicken-tagine-with-olives-preserved-lemon/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 19:33:03 +0000</pubDate>
		<dc:creator>Jan Buhrman</dc:creator>
				<category><![CDATA[Our Recipes]]></category>
		<category><![CDATA[allspice]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[cloves]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[dried apricots]]></category>
		<category><![CDATA[extra virgin olive oil]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[green olives]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[preserved lemons]]></category>
		<category><![CDATA[Ras el Hanout]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[tagine]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[turmeric]]></category>

		<guid isPermaLink="false">http://kitchenporch.com/livinglocal/?p=2271</guid>
		<description><![CDATA[1 whole pastured chicken cut into 10 pieces (cut 2 breasts in half for 4 pieces) 2 large onions, chopped very fine 1 handful chopped fresh cilantro 1 handful chopped fresh parsley 10 cloves garlic, chopped fine 4 heaping teaspoons of Ras el Hanout* 2 pinches saffron threads 1 whole preserved lemon (chopped fine) 2 [...]]]></description>
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		<title>Jeweled Rice</title>
		<link>http://kitchenporch.com/livinglocal/index.php/2011/08/jeweled-rice/</link>
		<comments>http://kitchenporch.com/livinglocal/index.php/2011/08/jeweled-rice/#comments</comments>
		<pubDate>Wed, 31 Aug 2011 15:33:54 +0000</pubDate>
		<dc:creator>Jan Buhrman</dc:creator>
				<category><![CDATA[Our Recipes]]></category>
		<category><![CDATA[basmati rice]]></category>
		<category><![CDATA[cardamon]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[dried apricots]]></category>
		<category><![CDATA[English breakfast tea]]></category>
		<category><![CDATA[orange zest]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[raisins]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[sea salt]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[sultanas]]></category>

		<guid isPermaLink="false">http://kitchenporch.com/livinglocal/?p=1966</guid>
		<description><![CDATA[10 strands saffron 4 1/4 cups chicken or vegetable stock 1 cup Basmati rice Zest of on orange 1 large carrot diced small 1 cup raisins or sultanas English breakfast tea-for soaking 1 cup dried chopped apricots small bunch cilantro chopped sea salt to taste freshly ground pepper 1 cup chopped pistachios 3 tablespoons spice [...]]]></description>
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