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	<title>Good Food Matters &#187; Meats/Poultry</title>
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	<link>http://nancyvienneau.com/blog</link>
	<description>Fresh and simple tastes, recipes and stories from Chef Nancy Vienneau</description>
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		<title>Grits and Grillades</title>
		<link>http://nancyvienneau.com/blog/recipes/grits-and-grillades/</link>
		<comments>http://nancyvienneau.com/blog/recipes/grits-and-grillades/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 20:54:48 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Egg/Cheese Dishes]]></category>
		<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6530</guid>
		<description><![CDATA[
In early November, on one of those rare days when the skies roll out wide and blue and the sun shines with the strength of summer, Maggie and I took a day trip to Falls Mill. Located in Belvidere Tennessee, it&#8217;s about a hundred miles from home, and over a hundred years back in time.
There, [...]]]></description>
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		<slash:comments>31</slash:comments>
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		<title>Fancy Shepherd&#8217;s Pie</title>
		<link>http://nancyvienneau.com/blog/recipes/fancy-shepherds-pie/</link>
		<comments>http://nancyvienneau.com/blog/recipes/fancy-shepherds-pie/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 15:12:50 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6393</guid>
		<description><![CDATA[
Living with a vegetarian restricts my intake of red meat. This is not a complaint&#8211;trust me. I consider it a benefit. I&#8217;m an omnivore who is happy&#8211;and better off&#8211; not consuming the vast quantity of beef that many Americans do. And, with just two in our household, it doesn&#8217;t make sense for me to buy [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/fancy-shepherds-pie/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Braised Santa Fe-Style Rack of Pork, and Stew</title>
		<link>http://nancyvienneau.com/blog/recipes/braised-santa-fe-style-rack-of-pork-and-stew/</link>
		<comments>http://nancyvienneau.com/blog/recipes/braised-santa-fe-style-rack-of-pork-and-stew/#comments</comments>
		<pubDate>Sun, 20 Feb 2011 15:41:43 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4883</guid>
		<description><![CDATA[
Weather, this February, has been capricious. As I write from my 2nd story home office this morning, I hear birds in hearty song, as if in full knowledge of the promised 70º day. 
But last week saw a brash and frigid world. 
Then, I was preparing a dinner for my bookclub: a Santa Fe inspired [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/braised-santa-fe-style-rack-of-pork-and-stew/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>DC Spring Supper</title>
		<link>http://nancyvienneau.com/blog/recipes/dc-spring-supper/</link>
		<comments>http://nancyvienneau.com/blog/recipes/dc-spring-supper/#comments</comments>
		<pubDate>Wed, 07 Apr 2010 01:14:14 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2915</guid>
		<description><![CDATA[
This past weekend in Washington DC we experienced Full-Blown Spring: warm, almost hot sun, cloudless blue sky, trees outlined in new green emerging on drab hillsides, wide patches of daffodils, butter yellow, drinking in the light. 
And, the cherry blossoms.
Oh, my. Blooms in Peak. Gorgeous ruffles of pink surrounding the Tidal Basin, shimmered pink in [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Doufeu part deux: Brisket of Beef</title>
		<link>http://nancyvienneau.com/blog/recipes/doufeu-part-deux-brisket-of-beef/</link>
		<comments>http://nancyvienneau.com/blog/recipes/doufeu-part-deux-brisket-of-beef/#comments</comments>
		<pubDate>Mon, 01 Mar 2010 21:19:29 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2674</guid>
		<description><![CDATA[
Goodness, it&#8217;s been unusually Meaty around here of late at Good Food Matters, what with braised pork shoulder, the cauldron of Italian Meatballs, and now this vast platter of beef. 
I do promise to bring balance to the blog with postings that feature vegetables, fruits, grains, and the likes. But, in the interest of good [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/doufeu-part-deux-brisket-of-beef/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
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		<title>Doufeu Test 1: Cider Braised Pork Shoulder with Pears and Thyme</title>
		<link>http://nancyvienneau.com/blog/recipes/doufeu-test-1-cider-braised-pork-shoulder-with-pears-and-thyme/</link>
		<comments>http://nancyvienneau.com/blog/recipes/doufeu-test-1-cider-braised-pork-shoulder-with-pears-and-thyme/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 17:11:50 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2628</guid>
		<description><![CDATA[
I do enjoy a cooking challenge. So, when our local Le Creuset store manager Joseph asked if I would like to test my recipes in their signature Doufeu, I said SURE!&#8212;even before I knew what in the world a Doufeu is.
I did some hasty internet research.
In French, Doufeu translates loosely to Gentle Fire. This rather [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/doufeu-test-1-cider-braised-pork-shoulder-with-pears-and-thyme/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>High School Cooking Class: meatballs!</title>
		<link>http://nancyvienneau.com/blog/recipes/high-school-cooking-class-meatballs/</link>
		<comments>http://nancyvienneau.com/blog/recipes/high-school-cooking-class-meatballs/#comments</comments>
		<pubDate>Tue, 16 Feb 2010 15:56:06 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauces]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2576</guid>
		<description><![CDATA[
That&#8217;s Kara, intent on carefully stirring this big batch of Italian meatballs in hearty red sauce, the centerpiece of a meal made by her and fellow Brentwood Academy students attending our cooking seminar at Second Harvest.
For Winterim, she and eight others  chose to come to our Culinary Arts Center to learn some kitchen skills [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/high-school-cooking-class-meatballs/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Chicken in a Pot</title>
		<link>http://nancyvienneau.com/blog/recipes/chicken-in-a-pot/</link>
		<comments>http://nancyvienneau.com/blog/recipes/chicken-in-a-pot/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 20:05:13 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2420</guid>
		<description><![CDATA[
Yes, but no ordinary chicken, no ordinary pot. 
Seasoned with a pesto made of coarse grain mustard, garlic, sage, and rosemary, this free-range bird from Au Naturel Farms furthered the range of its Smiths Grove, Kentucky home with the tastes of Provence. With a savory paste both tucked under the skin and spread over the [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/chicken-in-a-pot/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>And The Winner Is&#8230;</title>
		<link>http://nancyvienneau.com/blog/recipes/and-the-winner-is/</link>
		<comments>http://nancyvienneau.com/blog/recipes/and-the-winner-is/#comments</comments>
		<pubDate>Tue, 24 Nov 2009 15:55:35 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2038</guid>
		<description><![CDATA[
Recently, Whole Foods and Le Creuset co-sponsored a pre-Thanksgiving fundraiser at our Second Harvest Food Bank. For a mere $5.00 donation to Second Harvest,  you got to sample quite the array of T-Day mainstays and sides, as cooked up by the Whole Foods catering department. 
Tasty stuff, too&#8211;including free-range heritage bird and gravy, green [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/and-the-winner-is/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Paprikash!</title>
		<link>http://nancyvienneau.com/blog/recipes/paprikash/</link>
		<comments>http://nancyvienneau.com/blog/recipes/paprikash/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 16:35:51 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=1944</guid>
		<description><![CDATA[
We have a good friend, Roger,  who was born in South Africa of Hungarian parents, and therefore grew up immersed in an amalgam of food heritages.
He speaks&#8211;rhapsodically&#8211;of Peri-Peri Prawns, jumbo crustaceans caught in the Indian Ocean, spiced and grilled in a sweet-hot Portuguese-Mozambique meld&#8230;
&#8230; and, in turn, of traditional Eastern European dishes: hearty gulyas, [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/paprikash/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
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