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	<title>The Gourmet Senses Blog</title>
	<link>http://gourmetsenses.net/blog</link>
	<description>The Complete Food Experience - Sights, Textures, Sounds, Smells, and Tastes</description>
	<lastBuildDate>Mon, 31 May 2010 14:07:48 +0000</lastBuildDate>
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		<title>Cooking with Love&#8230;</title>
		<description><![CDATA[
Tonight&#8217;s dinner serves two purposes. My friend L and I haven&#8217;t seen each other for a while. And I missed her birthday celebration a few weeks ago. To me, friends connect best around food. Cooking up a tasty meal is my classic way to treat a good friend; dinner is frequently the best canvas for [...]]]></description>
		<link>http://gourmetsenses.net/blog/2010/02/08/cooking-with-love/</link>
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		<title>Winter White Truffle Dinner 2010</title>
		<description><![CDATA[
Life has been passing by like the view outside of a Japanese Shinkansen train. After having been tending everyday&#8217;s work demands, a little traveling, and a whole lot of holiday celebrations, the year 2010 arrived with a vengeance. After weeks and weeks of hectic daily agenda, I&#8217;m glad to say I finally reunited with a [...]]]></description>
		<link>http://gourmetsenses.net/blog/2010/01/16/whitetruffles/</link>
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		<title>Cooking Fish the Easy Way&#8230;</title>
		<description><![CDATA[
I grew up near the ocean. And I&#8217;ve always felt this connection with the Neptune world. As an adult, I&#8217;m almost ashamed to admit that I didn&#8217;t used to like eating fish. Why? The best excuse that I could come up with is that perhaps I was simply spoiled by the abundance of meat dishes [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/09/13/cooking-fish-the-easy-way/</link>
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		<title>Moroccan Sensations &#8211; Part 3&#8230;</title>
		<description><![CDATA[
It&#8217;s hard to believe almost three weeks have gone by since I left Morocco. This summer, my mother-in-law added a new Moroccan dish to my culinary repertoire. This new dish is called Chaariya Medfouna &#8211; it literally means &#8220;vermicelli stuffed&#8221; or stuffed vermicelli. It&#8217;s a pasta dish. In America, unlike couscous or tagine, it&#8217;s a [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/</link>
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		<title>A Barcelona Culinary Review&#8230;</title>
		<description><![CDATA[
Barcelona is everything we expected from a city and more &#8211; culture, architecture (Gaudí), art (Picasso, Dalí, Miró), history, sun, beaches, convenient public transit, people-watching (Las Ramblas), shops, vibrant and youthful energy&#8230;the list goes on. Would you be surprised if I told you that my heart was absolutely captivated by the food scene in Barcelona? [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/08/15/a-barcelona-culinary-review/</link>
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		<title>Catalan Flavors&#8230;</title>
		<description><![CDATA[
In Spain, leisure time with friends and family is very much an essential part of the daily life. Even in a big city like Barcelona, if you wander off the beaten path and look around the local streets and neighborhoods, you will see that all the shopkeepers would close their shops in the early afternoon. [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/08/10/catalan-flavors/</link>
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		<title>A New Approach to a Tradition&#8230;</title>
		<description><![CDATA[
I was wandering around a specialty food store the other day and noticed some hazelnut flour on the shelf. What can I do with it? I wonder.
The first thought that came to mind was the 60-year-old hazelnut &#8220;Supercrema&#8221;, later renamed by the Ferrero family to Nutella. The combination of hazelnut and chocolate makes my knees [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/07/26/hazelnut-scones/</link>
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		<title>Cooking with Four Seasons&#8230;</title>
		<description><![CDATA[
Here is the full menu with recipes from this week&#8217;s cooking demo by Chef Alessandro Cartumini of Quattro in the Four Seasons Hotel in Palo Alto, California. I can say I thoroughly tasted all the ingredients in each dish. And it&#8217;s absolutely noteworthy on the Gourmet Senses blog. Enjoy!


Pecorino and Seasonal Melon Salad, Mint and [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/07/25/cooking-with-four-seasons/</link>
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		<title>The Maize Craze&#8230;</title>
		<description><![CDATA[
I was a teenager when I decided to flee my Chinese upbringing and move to the midwest United States. Knowing me, my late father was absolutely convinced that I based my decision on my love for corn. It was understandable. After all, I thought I could survive only on corn if there was no other [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/07/21/the-maize-craze/</link>
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		<title>The Green Russian Roulette..</title>
		<description><![CDATA[
Sometimes culinary pleasure lies in the simplest of things. I think I&#8217;m now officially a Padrón pepper addict. These little green peppers, originally from Galicia, Spain, have intrigued many over the years as a popular tapa dish. They even have festivals in honor of these nutty and sweet, yet occasionally hot peppers. And because one [...]]]></description>
		<link>http://gourmetsenses.net/blog/2009/07/07/the-green-russian-roulette/</link>
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