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	<title>Bricks of Wine &#187; recipe</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>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 a [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2010/07/tuscan-white-bean-stew/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Pulled Pork Sandwiches</title>
		<link>http://bricksofwine.com/2010/07/pulled-pork-sandwiches/</link>
		<comments>http://bricksofwine.com/2010/07/pulled-pork-sandwiches/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 05:11:27 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[coleslaw]]></category>
		<category><![CDATA[pulled pork]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[wasabi]]></category>
		<category><![CDATA[white zinfandel]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=3034</guid>
		<description><![CDATA[Here&#8217;s a recipe for Pulled Pork that I just tried and it was quite delicious. It was given to me by Ruby Lang at work. She based her recipe from Nancy Walker&#8217;s recipe on the Stephen &#38; Walker Trust Winery site. The wasabi slaw recipe is my own creation that I came up with after [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2010/07/pulled-pork-sandwiches/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Spicy Albacore Tuna Poke</title>
		<link>http://bricksofwine.com/2009/08/spicy-albacore-tuna-poke/</link>
		<comments>http://bricksofwine.com/2009/08/spicy-albacore-tuna-poke/#comments</comments>
		<pubDate>Fri, 28 Aug 2009 06:38:12 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[ahi palaha]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Hawaiian]]></category>
		<category><![CDATA[poke]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shiro maguro]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=2254</guid>
		<description><![CDATA[My brother-in-law went fishing last weekend and brought home nearly 30 lbs. of Albacore tuna. He gave me two large 2 lb. filets and we cut the ends off one of the filets to make tuna poke. Here&#8217;s my recipe for spicy Albacore tuna poke:
Spicy Albacore Tuna Poke
8 to 12 oz. fresh Albacore Tuna (no [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/08/spicy-albacore-tuna-poke/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://bricksofwine.com/2009/08/video-cooking-lesson-lattice-top-peach-pie/feed/</wfw:commentRss>
		<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>
		<wfw:commentRss>http://bricksofwine.com/2009/08/video-cooking-lesson-vegetable-tian/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Indian Themed Dinner &#8211; Eric&#8217;s Lamb Curry</title>
		<link>http://bricksofwine.com/2009/05/indian-themed-dinner-my-lamb-curry/</link>
		<comments>http://bricksofwine.com/2009/05/indian-themed-dinner-my-lamb-curry/#comments</comments>
		<pubDate>Thu, 21 May 2009 23:45:56 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Food & Wine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=1687</guid>
		<description><![CDATA[
Except for the wine I add to this recipe, it&#8217;s a fairly traditional curry. I was trying to duplicate the lamb curry of a little restaurant in Bellevue that I used to frequent. After a bit of experimentation, the spice combination and proportions seem very close but not exact. I like to concoct my own [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/05/indian-themed-dinner-my-lamb-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Indian Themed Dinner &#8211; Saag Paneer</title>
		<link>http://bricksofwine.com/2009/05/indian-themed-dinner-saag-paneer/</link>
		<comments>http://bricksofwine.com/2009/05/indian-themed-dinner-saag-paneer/#comments</comments>
		<pubDate>Thu, 21 May 2009 23:22:41 +0000</pubDate>
		<dc:creator>Eric Hwang</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://bricksofwine.com/?p=1664</guid>
		<description><![CDATA[
For some strange reason, I picked Indian food for the theme of tonight&#8217;s Boys Night In. It has made selecting wines to pair with the food very difficult. It also made a lot of extra work for me since Sheri won&#8217;t be home until late tonight to help me with the prep work. This recipe [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/05/indian-themed-dinner-saag-paneer/feed/</wfw:commentRss>
		<slash:comments>1</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 to [...]]]></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 it aside. Remove the skin from the salmon fillet and slice [...]]]></description>
		<wfw:commentRss>http://bricksofwine.com/2009/02/salmon-benedict/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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