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	<title>French Basket</title>
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	<description>French Food &#38; all about French Cuisine</description>
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		<title>Petit Salé Aux Lentilles (Salted Pork with Lentils)</title>
		<link>http://learningfrenchcuisine.com/petit-sale-aux-lentilles/</link>
		<comments>http://learningfrenchcuisine.com/petit-sale-aux-lentilles/#comments</comments>
		<pubDate>Wed, 14 Apr 2010 06:13:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brown lentils]]></category>
		<category><![CDATA[green lentils]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[Petit Salé]]></category>
		<category><![CDATA[pork lentils]]></category>
		<category><![CDATA[puy lentils]]></category>
		<category><![CDATA[salted pork]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=670</guid>
		<description><![CDATA[Petit Salé Aux Lentilles is traditional French cooking. This hearty dish is a specialty in the Auvergne region of France. It&#8217;s a farm or rustic type dish, sometimes called French pork and beans.
A simple way to celebrate home-made bacon is what is called the petit salé. Petit salé, most commonly is a part of a [...]]]></description>
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		<title>Rôti de Porc aux Herbes (Pork Roast with French Herbs)</title>
		<link>http://learningfrenchcuisine.com/pork-roast-with-herbs/</link>
		<comments>http://learningfrenchcuisine.com/pork-roast-with-herbs/#comments</comments>
		<pubDate>Wed, 31 Mar 2010 16:51:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[herbes de provence]]></category>
		<category><![CDATA[pork roast]]></category>
		<category><![CDATA[pork roast with herbs]]></category>
		<category><![CDATA[pork with herbs]]></category>
		<category><![CDATA[roast pork]]></category>
		<category><![CDATA[roti de porc]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=552</guid>
		<description><![CDATA[Rôti de Porc aux Herbes is a straightforward dish that is basically pork roast, rubbed with aromatic herbs and slow-roasted. Pork roast, called Roti de Porc, is a very popular cut of meat in France. It is a deliciously decadent piece of meat that is cooked to perfection.
Rôti de Porc aux Herbes is great for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Gratin Dauphinois (Potatoes Gratin)</title>
		<link>http://learningfrenchcuisine.com/potatoes-gratin/</link>
		<comments>http://learningfrenchcuisine.com/potatoes-gratin/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 16:13:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked potatoes]]></category>
		<category><![CDATA[gratin]]></category>
		<category><![CDATA[gratin dauphinois]]></category>
		<category><![CDATA[gratine]]></category>
		<category><![CDATA[gratinee]]></category>
		<category><![CDATA[potato dish]]></category>
		<category><![CDATA[potatoes gratinee]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=447</guid>
		<description><![CDATA[The name Gratin Dauphinois refers to the Dauphiné region of France, where a culinary method of preparing potatoes is a specialty. Gratin, from the transitive verb form of the word for “crust”, is a widely used culinary technique in which ingredients are topped with breadcrumbs, butter, or grated cheese, then baked or broiled until a [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Ratatouille Niçoise</title>
		<link>http://learningfrenchcuisine.com/ratatouille/</link>
		<comments>http://learningfrenchcuisine.com/ratatouille/#comments</comments>
		<pubDate>Fri, 19 Mar 2010 02:10:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[nicoise]]></category>
		<category><![CDATA[Provencal]]></category>
		<category><![CDATA[Ratatouille]]></category>
		<category><![CDATA[ratatouille nicoise]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[vegetable stew]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=402</guid>
		<description><![CDATA[Ratatouille Niçoise  is a traditional French Provençal stewed vegetable dish, originated in the area around Nice, Provence. It is really a summer vegetable dish, when the eggplant and the tomatoes are at their best. It is usually served as a side dish, but also may be served as a meal on its own alongside [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Croque-Monsieur (Ham &amp; Cheese Sandwich)</title>
		<link>http://learningfrenchcuisine.com/croque-monsieur/</link>
		<comments>http://learningfrenchcuisine.com/croque-monsieur/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 02:09:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[croque]]></category>
		<category><![CDATA[croque monsieur]]></category>
		<category><![CDATA[ham and cheese sandwich]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[snack]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=285</guid>
		<description><![CDATA[Croque-Monsieur means “to crunch” from Croquer and “mister” from Monsieur. It is a favourite fast-food snack, nearly a comfort meal and as much as staple of school children lunches in France. 
The original Croque-Monsieur was simply a good ham and gruyère or emmental cheese sandwich, fried in butter, first appeared in Parisian bars and café [...]]]></description>
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		<title>Soupe à l&#8217;Oignon (Onion Soup)</title>
		<link>http://learningfrenchcuisine.com/french-onion-soup/</link>
		<comments>http://learningfrenchcuisine.com/french-onion-soup/#comments</comments>
		<pubDate>Sat, 06 Mar 2010 14:16:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caramelized onions]]></category>
		<category><![CDATA[French Onion soup]]></category>
		<category><![CDATA[onion soup]]></category>
		<category><![CDATA[Soupe à l'Oignon]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=234</guid>
		<description><![CDATA[Soupe à l&#8217;Oignon is a richly flavoured soup that is hearty enough for a full meal. A classic French favourite, served in a bowl of incredible goodness. It can be more satisfying if paired with a simple green salad and a carafe of Beaujolais  Nouveau.
See Recipe.
The key to Soupe à l&#8217;Oignon, better known as [...]]]></description>
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		<title>Boeuf Bourguignon (Beef Burgundy)</title>
		<link>http://learningfrenchcuisine.com/beef-bourguignon/</link>
		<comments>http://learningfrenchcuisine.com/beef-bourguignon/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 05:59:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef burgundy]]></category>
		<category><![CDATA[beef in red wine]]></category>
		<category><![CDATA[beef stew]]></category>
		<category><![CDATA[boeuf bourguignon]]></category>
		<category><![CDATA[braised beef]]></category>
		<category><![CDATA[french stew]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=184</guid>
		<description><![CDATA[Boeuf Bourguignon is a great classic French dish known for its deep rich sauce. It was a staple in earlier years in regular households, as a peasant dish. In the 60’s, it was slowly refined and popularized into haute cuisine, a favorite menu in bistros and a main course in dinner buffets. Carefully done and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Fricassée De Poulet (Chicken Fricassée)</title>
		<link>http://learningfrenchcuisine.com/chicken-fricassee/</link>
		<comments>http://learningfrenchcuisine.com/chicken-fricassee/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 08:02:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken casserole]]></category>
		<category><![CDATA[chicken fricassee]]></category>
		<category><![CDATA[chicken in white wine]]></category>
		<category><![CDATA[Fricassée]]></category>
		<category><![CDATA[Fricassée De Poulet]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=104</guid>
		<description><![CDATA[Fricassée De Poulet is a great old-fashioned dish, the essence of chicken in a creamy sauce. Fricassée is a method of French cooking where chicken meat and vegetables are browned lightly in butter, sprinkled with flour and then stewed in chicken broth or wine. As the meat and vegetables finish cooking, the flour thickens the [...]]]></description>
		<wfw:commentRss>http://learningfrenchcuisine.com/chicken-fricassee/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Tomates Farçies (Stuffed Tomatoes)</title>
		<link>http://learningfrenchcuisine.com/stuffed-tomatoes/</link>
		<comments>http://learningfrenchcuisine.com/stuffed-tomatoes/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 05:19:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Challenges]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[stuffed tomatoes]]></category>
		<category><![CDATA[tomates farçies]]></category>
		<category><![CDATA[tomato side dish]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://learningfrenchcuisine.com/?p=1</guid>
		<description><![CDATA[Tomates Farçies is a rustic and classic French side dish. It pairs perfectly with steamed or grilled fish, light creamy pasta, or risotto rice although it is yummy and healthy served on its own.
See Recipe.
Fresh red tomatoes are cut, cored and stuffed with bread crumbs, herbs, shallots, garlic and olive oil. In this recipe, I [...]]]></description>
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