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	<title>Yankee Cook &#187; Artisanal Cheese</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Roasted Stuffed Figs</title>
		<link>http://www.yankeecook.com/roasted-stuffed-figs/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=roasted-stuffed-figs</link>
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		<pubDate>Thu, 23 Sep 2010 19:51:18 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Appetizers, Nibbles and Dips]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Artisanal Cheese]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>
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		<guid isPermaLink="false">http://www.yankeecook.com/?p=4506</guid>
		<description><![CDATA[There is a chill in the air as Summer hangs up its floppy sunhat, puts on a scarf and goes by the name of Autumn again. While it&#8217;s sad to say goodbye to summer&#8217;s warm weather and produce, the best has just begun. Fall&#8217;s harvest brings all kinds of goodies, as you know. Aside from [...]]]></description>
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		<title>French Onion Soup</title>
		<link>http://www.yankeecook.com/french-onion-soup-3/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=french-onion-soup-3</link>
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		<pubDate>Thu, 25 Feb 2010 21:59:27 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Artisanal Cheese]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2412</guid>
		<description><![CDATA[French onion soup can be either really great or really not so great and it all depends on the quality of ingredients. Imagine how hollow it could be if the stock was made from a bullion cube, the bread was a slice of HFCS laden supermarket &#8220;French bread&#8221; and the whole thing was topped with [...]]]></description>
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		<title>Blue Cheese and Salami Baked Penne</title>
		<link>http://www.yankeecook.com/blue-cheese-and-salami-baked-penne/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=blue-cheese-and-salami-baked-penne</link>
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		<pubDate>Fri, 23 Oct 2009 00:00:15 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Artisanal Cheese]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Nitrate/Nitrite Free]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

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I felt like having a hearty comfort-food type lunch today, and so I decided to make baked penne with salami in the sauce and pecorino romano and blue cheese (for a nice melty effect) on top.
The result was a satisfying combination of flavors. The sweetness of the tomato sauce combined with the occasional peppery cube [...]]]></description>
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