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	<title>Yankee Cook &#187; Cooking with wine</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>Marinated Goat Tenderloin</title>
		<link>http://www.yankeecook.com/marinated-goat-tenderloin/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=marinated-goat-tenderloin</link>
		<comments>http://www.yankeecook.com/marinated-goat-tenderloin/#comments</comments>
		<pubDate>Thu, 14 Oct 2010 02:15:05 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Lamb and Goat]]></category>
		<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Goat]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4629</guid>
		<description><![CDATA[Goat meat is a great option for New Englanders who are interested in locally raised hormone-free, grass-fed sources of animal protein. Many small-scale local farms are now raising goat, which makes it not too difficult to find at farmers markets and natural food stores. I buy my goat meat from Riverslea Farm in Epping, New [...]]]></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>
		<comments>http://www.yankeecook.com/french-onion-soup-3/#comments</comments>
		<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>Northern Shrimp Newburg</title>
		<link>http://www.yankeecook.com/northern-shrimp-newburg/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=northern-shrimp-newburg</link>
		<comments>http://www.yankeecook.com/northern-shrimp-newburg/#comments</comments>
		<pubDate>Sat, 30 Jan 2010 03:14:14 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1771</guid>
		<description><![CDATA[Madeira loves Crustaceans. Oh yes. They go way back. Madeira is what brings that aromatic sweetness to Lobster bisque and Lobster Newburg.
This dish is inspired by Lobster Newburg. We used 5 lbs of freshly caught Northern Shrimp from our fish share. Feel free to substitute the shrimp for lobster, but the little red guys work [...]]]></description>
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		<title>Easy Rustic Northern Shrimp</title>
		<link>http://www.yankeecook.com/easy-rustic-north-atlantic-shrimp/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=easy-rustic-north-atlantic-shrimp</link>
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		<pubDate>Sat, 16 Jan 2010 04:01:30 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Locavore]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1470</guid>
		<description><![CDATA[We had our first pick-up of shrimp from our fish share this week. A five pound bag of these little fellas, freshly plucked from the ocean only hours before. Very exciting!
This recipe is basic but delicious. The shrimp are cooked whole and peeled at the table. It&#8217;s not necessary to devein because of their small [...]]]></description>
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		<title>Slow Cooked Short Rib</title>
		<link>http://www.yankeecook.com/slow-cooked-short-rib/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=slow-cooked-short-rib</link>
		<comments>http://www.yankeecook.com/slow-cooked-short-rib/#comments</comments>
		<pubDate>Wed, 13 Jan 2010 16:18:30 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Short rib]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1402</guid>
		<description><![CDATA[This holiday season, I was given the greatest gift of all. A slow cooker! Yay! I decided to christen it with short ribs.
The meat melts down over the course of hours, turning into rich, tender bits of falling-off-the-bone loveliness. I like to use vegetables that hold their shape well, like mushrooms and onions for dishes [...]]]></description>
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