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	<title>Michael Schlow&#039;s Recipes</title>
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	<link>http://michaelschlow.com/recipes</link>
	<description>Some of Michael&#039;s favorite recipes</description>
	<lastBuildDate>Fri, 29 Oct 2010 01:26:58 +0000</lastBuildDate>
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			<item>
		<title>&#8220;Creamy&#8221; Carrot Soup with Shrimp, Ginger and Edamame</title>
		<link>http://michaelschlow.com/recipes/2010/10/creamy-carrot-soup-with-shrimp-ginger-and-edamame/</link>
		<comments>http://michaelschlow.com/recipes/2010/10/creamy-carrot-soup-with-shrimp-ginger-and-edamame/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 01:26:58 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[First Course]]></category>
		<category><![CDATA[Fall]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=218</guid>
		<description><![CDATA[Makes 3.5 quarts of soup
For soup:

2 ozs of extra-virgin olive oil
1/2 clove of garlic
1 white onion, peeled and roughly chopped
6 large carrots, peeled and cut into 1-2&#8243; pieces
2 celery stalks, cut into 1-2&#8243; pieces
3 1-inch pieces of ginger, 1/8&#8243; thick
3 quarts of carrot juice
large pinch of curry powder
Kosher salt to taste

Place a soup pot over [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/10/creamy-carrot-soup-with-shrimp-ginger-and-edamame/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Calamari with Lima Beans, Tomato, Black Olives, and Capers</title>
		<link>http://michaelschlow.com/recipes/2010/10/spicy-calamari-with-lima-beans-tomato-black-olives-and-capers/</link>
		<comments>http://michaelschlow.com/recipes/2010/10/spicy-calamari-with-lima-beans-tomato-black-olives-and-capers/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 01:26:30 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[First Course]]></category>
		<category><![CDATA[Fall]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=222</guid>
		<description><![CDATA[Makes 2 first courses

3 oz of extra virgin olive oil
6-7 thin slices of garlic
large pinch of kosher salt
large pinch of fresh cracked black pepper
large pinch of crushed red pepper
pinch of fresh thyme
6 ozs of fresh squid, cut into rings
1/2 cup of fresh lima beans, blanched (canned can be substituted)
1/2 cup of fresh, ripe tomato, cut into [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/10/spicy-calamari-with-lima-beans-tomato-black-olives-and-capers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seared Tuna with Lentils, Oyster Mushrooms and Pomegranate</title>
		<link>http://michaelschlow.com/recipes/2010/10/seared-tuna-with-lentils-oyster-mushrooms-and-pomegranate/</link>
		<comments>http://michaelschlow.com/recipes/2010/10/seared-tuna-with-lentils-oyster-mushrooms-and-pomegranate/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 01:26:01 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[First Course]]></category>
		<category><![CDATA[Fall]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=215</guid>
		<description><![CDATA[Makes 2 first courses
For tuna:

1 6-oz piece of sushi-grade tuna, cut into sashimi log 1.5&#8243; square by 5&#8243; long
1 tsp of cracked fennel seed
1 tsp of fresh cracked black pepper
1/4 tsp of ginger powder
1/4 tsp of tumeric
1 tsp of cracked mustard seed
1 tsp of kosher salt
2 ozs canola oil

(mix all but the canola oil together and roll [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/10/seared-tuna-with-lentils-oyster-mushrooms-and-pomegranate/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cauliflower with Basmati Rice, Almonds and Curry</title>
		<link>http://michaelschlow.com/recipes/2010/10/cauliflower-with-basmati-rice-almonds-and-curry/</link>
		<comments>http://michaelschlow.com/recipes/2010/10/cauliflower-with-basmati-rice-almonds-and-curry/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 01:25:14 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[Sides]]></category>
		<category><![CDATA[Fall]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=224</guid>
		<description><![CDATA[Makes 2-3 portions

1 cup of basmati rice
3 1/2 cups of water
2 ozs of extra-virgin olive oil
1/2 white onion, diced small
large pinch of curry
pinch of kosher salt
3 tablespoons of dried currants
2 cups of spicy cauliflower (see below)
1/4 cup of slivered almonds

Place a soup pot over high heat, add oil and onion, saute for 2 minutes.
Add salt, curry, [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/10/cauliflower-with-basmati-rice-almonds-and-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Perfect Spaghetti with Spicy Tomato and Basil Sauce</title>
		<link>http://michaelschlow.com/recipes/2010/10/perfect-spaghetti-with-spicy-tomato-and-basil-sauce/</link>
		<comments>http://michaelschlow.com/recipes/2010/10/perfect-spaghetti-with-spicy-tomato-and-basil-sauce/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 01:24:21 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Fall]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=212</guid>
		<description><![CDATA[Makes 2 orders

8 oz of dried spaghetti
3 oz of extra virgin olive oil
10-12 fresh, whole basil leaves
2 large pinches of Kosher Salt
1 large pinch of fresh cracked black pepper
1 large pinch of crushed red pepper
18 ozs of milled San Marzano tomatoes
1/2 cup of grated parmigiano reggiano

Bring a large pot of salted water to a boil.
Drop [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/10/perfect-spaghetti-with-spicy-tomato-and-basil-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fresh Berries with Basil-Ginger Sabayon</title>
		<link>http://michaelschlow.com/recipes/2010/10/fresh-berries-with-basil-ginger-sabayon/</link>
		<comments>http://michaelschlow.com/recipes/2010/10/fresh-berries-with-basil-ginger-sabayon/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 01:22:46 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fall]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=209</guid>
		<description><![CDATA[Makes 2 decadent desserts

3 cups of a mixture of fresh blueberries, blackberries, raspberries, and strawberries

Divide berries into 2 decorative bowls and top each with a few heaping spoonfuls of the sabayon, see recipe below.
For the chilled Sabayon:

2 egg yolks
1/2 cup of sugar
3 tablespoons of white wine
juice of half an orange
2 tablespoons of finely chopped basil
1/2 [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/10/fresh-berries-with-basil-ginger-sabayon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Blackberry Sage Italian Soda</title>
		<link>http://michaelschlow.com/recipes/2010/07/blackberry-sage-italian-soda/</link>
		<comments>http://michaelschlow.com/recipes/2010/07/blackberry-sage-italian-soda/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 14:02:57 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=187</guid>
		<description><![CDATA[• 20 fresh blackberries
• 15 fresh sage leaves
• 2 oz simple syrup
• 2 c. Citron Vodka
• 1/4 c. Amaretto
• 1/4 c. Cassis
• 1/4 c. Orange Juice
• 3/4 c. Soda Water
Note: The drink should be a beautiful, deep purple color. Depending on how sweet or dry you like this, alter the soda ratio.
• Muddle the blackberries, [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/07/blackberry-sage-italian-soda/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tuna Sashimi with Pickled Watermelon</title>
		<link>http://michaelschlow.com/recipes/2010/07/tuna-sashimi-with-pickled-watermelon/</link>
		<comments>http://michaelschlow.com/recipes/2010/07/tuna-sashimi-with-pickled-watermelon/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 14:02:17 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[First Course]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=184</guid>
		<description><![CDATA[Makes 2 portions
•6 ounces of sushi grade tuna, cut into 1-inch squares
•2 tsp. ponzu sauce
•6 ounces of ripe, seedless watermelon, cut into 1-inch squares
•1 cup rice vinegar
•2 tbsp kohlrabi, peeled and grated
pinch of chopped basil
•½ tsp of yuzu juice (lime juice can be substituted)
•½ tsp extra-virgin olive oil
•1 tsp of pine nuts
•pinch of togarashi (cayenne [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/07/tuna-sashimi-with-pickled-watermelon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Summer Corn</title>
		<link>http://michaelschlow.com/recipes/2010/07/summer-corn/</link>
		<comments>http://michaelschlow.com/recipes/2010/07/summer-corn/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 14:01:50 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[Sides]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=190</guid>
		<description><![CDATA[with bacon, green chilis and thai basil
Makes 4 side dishes
• 4 ears of fresh corn, kernels removed from the cob
• 6 slices of smoked bacon, cut into 1-inch pieces
• 1 thinly sliced jalapeno
• 6 leaves of thai basil, chopped (regular basil can be substituted)
• ½ red onion, cut into small dice
• 2 tbsp butter
• Juice [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/07/summer-corn/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Zucchini with Curry and Cayenne</title>
		<link>http://michaelschlow.com/recipes/2010/07/grilled-zucchini-with-curry-and-cayenne/</link>
		<comments>http://michaelschlow.com/recipes/2010/07/grilled-zucchini-with-curry-and-cayenne/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 14:00:40 +0000</pubDate>
		<dc:creator>michaelschlow</dc:creator>
				<category><![CDATA[Sides]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://michaelschlow.com/recipes/?p=193</guid>
		<description><![CDATA[Makes 2 side dishes
• 2 small zucchini, 6-8” in length, split in half lengthwise, with the cut side gently scored with a pairing knife.
• 4-6 large mint leaves, chopped
• Juice of 1 lime
• Salt, pepper, curry powder and cayenne
PREPARATION
• Rub the cut side of the zucchini with a pinch each of salt, pepper, curry and [...]]]></description>
		<wfw:commentRss>http://michaelschlow.com/recipes/2010/07/grilled-zucchini-with-curry-and-cayenne/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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