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	<title>Bricks of Wine &#187; cooking</title>
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	<link>http://bricksofwine.com</link>
	<description>Building a better blog on wine, winemaking and social media.</description>
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		<title>Carrot Cupcakes with Cream Cheese Frosting</title>
		<link>http://bricksofwine.com/2012/04/carrot-cupcakes-with-cream-cheese-frosting/</link>
		<comments>http://bricksofwine.com/2012/04/carrot-cupcakes-with-cream-cheese-frosting/#comments</comments>
		<pubDate>Thu, 12 Apr 2012 23:32:00 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/2012/04/carrot-cupcakes-with-cream-cheese-frosting/</guid>
		<description><![CDATA[The other day, I got inspired by a post I saw on Pinterest about frosting cupcakes. It didn&#8217;t look all that difficult so I thought I&#8217;d try my hand at some baking. Besides, who doesn&#8217;t like cupcakes. I ordered an inexpensive cupcake decorating kit on Amazon and received it the next day. I found a couple [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Tuscan White Bean Stew</title>
		<link>http://bricksofwine.com/2010/07/tuscan-white-bean-stew/</link>
		<comments>http://bricksofwine.com/2010/07/tuscan-white-bean-stew/#comments</comments>
		<pubDate>Tue, 27 Jul 2010 16:45:49 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[photo]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[stew]]></category>

		<guid isPermaLink="false">http://bricksofwine.wordpress.com/?p=114</guid>
		<description><![CDATA[by Eric Hwang I must have perused several cookbooks before I decided that I just had to come up with my own version of a ham and bean soup that had everything in it that I felt was needed.  After I finished making it, I decided it was a little too thick and hearty to be just [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Healdsburg Food &amp; Wine Club Video</title>
		<link>http://bricksofwine.com/2010/06/healdsburg-food-wine-club-video/</link>
		<comments>http://bricksofwine.com/2010/06/healdsburg-food-wine-club-video/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 01:25:39 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[California]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food pairing]]></category>
		<category><![CDATA[Sonoma]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Zinfandel]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=2995</guid>
		<description><![CDATA[This past Monday, I attended another Healdsburg Food &#38; Wine Club dinner hosted by Dan Lucia of DL Catering. If you live in the area and you&#8217;ve never been to one of these events, you really need to get yourself up here to the Tayman Park Golf Course. The venue is right next door to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cooking Lesson: Lattice Top Peach Pie</title>
		<link>http://bricksofwine.com/2009/08/video-cooking-lesson-lattice-top-peach-pie/</link>
		<comments>http://bricksofwine.com/2009/08/video-cooking-lesson-lattice-top-peach-pie/#comments</comments>
		<pubDate>Tue, 11 Aug 2009 05:43:07 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[crust]]></category>
		<category><![CDATA[education]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=2159</guid>
		<description><![CDATA[The other day I made a couple of pies for a little get together at my brother-in-law&#8217;s house. Since I always seem to get compliments and questions regarding the lattice top crust on my peach pie, I thought I&#8217;d show you how it&#8217;s made. In the video, I&#8217;m assuming you&#8217;re either familiar with making pie [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Cooking Lesson: Vegetable Tian</title>
		<link>http://bricksofwine.com/2009/08/video-cooking-lesson-vegetable-tian/</link>
		<comments>http://bricksofwine.com/2009/08/video-cooking-lesson-vegetable-tian/#comments</comments>
		<pubDate>Sat, 08 Aug 2009 14:12:54 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[education]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=2144</guid>
		<description><![CDATA[I bought a new video camera and needed to experiment with it. Yesterday, I made Vegetable Tian for lunch and in the process I thought it would be fun to record the process and post the video on my blog. After all, I did promise Shellie that I would get her the recipe for something [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Boy&#8217;s Night &#8211; Indian Themed</title>
		<link>http://bricksofwine.com/2009/05/boys-night-indian-themed/</link>
		<comments>http://bricksofwine.com/2009/05/boys-night-indian-themed/#comments</comments>
		<pubDate>Thu, 28 May 2009 20:10:12 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Tasting Notes]]></category>
		<category><![CDATA[Wines over $100]]></category>
		<category><![CDATA[Cabernet Sauvignon]]></category>
		<category><![CDATA[California]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Napa]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Rosé]]></category>
		<category><![CDATA[Viognier]]></category>
		<category><![CDATA[Walla Walla Valley]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=1712</guid>
		<description><![CDATA[How many times have you worked yourself into a frenzy preparing for a special dinner or large dinner party only to be let down by the whole affair? Last Thursday was Boy&#8217;s Night and despite all the careful preparation, it just didn&#8217;t measure up to my expectations, well, at least the food portion. A couple [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/05/boys-night-indian-themed/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Miso Marinaded Sea Bass with Brussel Sprouts Braised in Cream</title>
		<link>http://bricksofwine.com/2009/04/miso-marinaded-sea-bass-with-brussel-sprouts/</link>
		<comments>http://bricksofwine.com/2009/04/miso-marinaded-sea-bass-with-brussel-sprouts/#comments</comments>
		<pubDate>Sun, 12 Apr 2009 10:24:07 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Pinot Noir]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=1134</guid>
		<description><![CDATA[My brother-in-law caught his limit on Sea Bass on a recent fishing trip so I happily agreed to take some off his hands. This also meant that I needed to eat the fish almost immediately so we had a small dinner party. The fact that it occurred on Good Friday and we were eating fish [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/04/miso-marinaded-sea-bass-with-brussel-sprouts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Thin-Crust Pizza Recipe</title>
		<link>http://bricksofwine.com/2009/03/thin-crust-pizza-recipe/</link>
		<comments>http://bricksofwine.com/2009/03/thin-crust-pizza-recipe/#comments</comments>
		<pubDate>Wed, 04 Mar 2009 21:26:21 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chewy crust]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cracker crust]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[Pizza Hut]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[thin-crust]]></category>
		<category><![CDATA[toppings]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=537</guid>
		<description><![CDATA[You&#8217;ve Found What You&#8217;re Looking For. This is, by far, the most popular article that I have written for my blog—a wine blog no less. And for good reason. Most Pizza Huts no longer offer the Thin-n-Crispy crust and all those other pizza places charge you $25 for a pie (are they crazy?) People seem [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/03/thin-crust-pizza-recipe/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Salmon Benedict</title>
		<link>http://bricksofwine.com/2009/02/salmon-benedict/</link>
		<comments>http://bricksofwine.com/2009/02/salmon-benedict/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 20:00:57 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://bricksofwine.wordpress.com/?p=164</guid>
		<description><![CDATA[by Eric Hwang Serves 4 A classic eggs benedict with a Northwest flavor. One of my favorite breakfasts. 4 english muffin halves 4 large poached eggs 6 oz. fresh salmon fillet 1/2 t. fresh ground pepper 1/4 t. dill 1 T. butter melted 1 T. vinegar 1 cup hollandaise sauce Make the hollandaise sauce and set [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/02/salmon-benedict/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tangy Hollandaise Sauce</title>
		<link>http://bricksofwine.com/2009/02/hollandaise/</link>
		<comments>http://bricksofwine.com/2009/02/hollandaise/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 19:59:41 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://bricksofwine.wordpress.com/?p=162</guid>
		<description><![CDATA[by Eric Hwang Makes approx. 10 oz. This is a variation of the classic recipe because I like my hollandaise a little tangy. It&#8217;s not health or low-fat so you have been forewarned. 3 egg yolks 1 stick butter (1/4 lb.) melted 2 T. lemon juice 1/2 t. Tabasco sauce 1/4 t. salt Combine egg [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/02/hollandaise/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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