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	<title>Fisto2 &#187; wine</title>
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	<link>http://ghassandeeb.com</link>
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		<title>Steak con Arroz Negro y Pesto</title>
		<link>http://ghassandeeb.com/lunch/steak-con-arroz-negro-y-pesto/</link>
		<comments>http://ghassandeeb.com/lunch/steak-con-arroz-negro-y-pesto/#comments</comments>
		<pubDate>Sat, 20 Mar 2010 12:40:00 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[lunch]]></category>
		<category><![CDATA[black]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[cloth]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[crisp]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[emperor]]></category>
		<category><![CDATA[extra]]></category>
		<category><![CDATA[forbidden]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lid]]></category>
		<category><![CDATA[mature]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[pan]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[pot]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[red]]></category>
		<category><![CDATA[revisited]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sirloin]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[supper]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[valencian]]></category>
		<category><![CDATA[virgin]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=185</guid>
		<description><![CDATA[Summary: Emperor&#8217;s forbidden taste revisited Steak Ingredients 4 beef sirloins 3 tbsp fresh black pepper Rice Ingredients 2 cups black rice 5 cups water 2 tbsp extra virgin olive oil 1 tbsp salt Pesto Ingredients 3 cloves garlic 2 cups fresh basil leaves 3 tbsp pine nuts 1/2 cup extra virgin olive oil 1/2 cup [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Grinchy Delight Steak Sauce</title>
		<link>http://ghassandeeb.com/sauce/grinchy-delight-steak-sauce/</link>
		<comments>http://ghassandeeb.com/sauce/grinchy-delight-steak-sauce/#comments</comments>
		<pubDate>Sun, 14 Feb 2010 21:47:34 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[sauce]]></category>
		<category><![CDATA[anchovy]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[brown]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chervil]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[glaze]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[liver]]></category>
		<category><![CDATA[pan]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[simmer]]></category>
		<category><![CDATA[skillet]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[white]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=155</guid>
		<description><![CDATA[Recipe: Green and Tasty! Ingredients 1/4 cup dry white wine 2 tbsp shallots (minced) 1 anchovy fillets (finely chopped) 50 grams chicken liver 1/4 cup broth (chicken or beef) 3 tbsp butter (unsalted) 1 tbsp fresh parsley (finely chopped) 1 tablespoon fresh chervil (finely chopped) 1 tablespoon fresh thyme (finely chopped) Instructions In a pan [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Roasted Gigot</title>
		<link>http://ghassandeeb.com/feast/roasted-gigot/</link>
		<comments>http://ghassandeeb.com/feast/roasted-gigot/#comments</comments>
		<pubDate>Fri, 12 Feb 2010 17:28:43 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Feast]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[fruits]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gigot]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[leg]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[red]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=153</guid>
		<description><![CDATA[You don&#8217;t want to miss that! Ingredients ~5 kg Gigot (bone removed) 6 garlic cloves 1 medium sized onion 500 grams carrots 1 kg potatoes (preferably small bites) 4 tbsp mustard 2 leaves fresh rosemary 1/4 cup extra-virgin olive oil 2 tbsp salt 2 tbsp freshly-ground black pepper Instructions Marinate and smear your &#8220;baby&#8221; Gigot [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Pizza con Prosciutto e Fichi</title>
		<link>http://ghassandeeb.com/italian/pizza-con-prosciutto-e-fichi/</link>
		<comments>http://ghassandeeb.com/italian/pizza-con-prosciutto-e-fichi/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 13:15:40 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[black]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[extra]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[fresh]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[roll]]></category>
		<category><![CDATA[rose]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[seeds]]></category>
		<category><![CDATA[virgin]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=147</guid>
		<description><![CDATA[Pizza with ham and figs Ingredients 500 grams of pizza dough 250 grams ham often cut into strips 250 grams fresh mozzarella cheese 2 tablespoons fennel seeds extra virgin olive oil 14 fresh figs salt and fresh black pepper. Instructions Roll out the dough into a thin sheet with a rolling pin or your hands. [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/italian/pizza-con-prosciutto-e-fichi/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Ashta (Atemoya) Sauce</title>
		<link>http://ghassandeeb.com/sauce/ashta-atemoya-sauce/</link>
		<comments>http://ghassandeeb.com/sauce/ashta-atemoya-sauce/#comments</comments>
		<pubDate>Thu, 31 Dec 2009 09:55:52 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[sauce]]></category>
		<category><![CDATA[ashta]]></category>
		<category><![CDATA[atemoya]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[pour]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[stir]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[sugar-apple]]></category>
		<category><![CDATA[thick]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=117</guid>
		<description><![CDATA[Summary: an exquisite taste for BBQ lovers Ingredients 500 grams Ashta (also knows as Atemoya , sugar-apple) pureed 1/2 cup wine (white preferred) 1/2 cup broth 2 shallots (thinly minced) 4 cloves garlic (mashed) 1/4 cup butter salt and black fresh pepper to taste Instructions Sauté shallots and garlic in butter. Add wine until glazed. [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/sauce/ashta-atemoya-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cannoli del Mio Moroso</title>
		<link>http://ghassandeeb.com/dessert/cannoli-del-mio-moroso/</link>
		<comments>http://ghassandeeb.com/dessert/cannoli-del-mio-moroso/#comments</comments>
		<pubDate>Sat, 07 Nov 2009 18:18:17 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[cannoli]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[corn starch]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[crisco]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[filling]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[shells]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[vanilla]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=38</guid>
		<description><![CDATA[Ingredients Shells: 2 cups all-purpose flour 30 grams Crisco 50 grams sugar 1 egg 10 tbsp. of water (or white wine preferred) 1/2 tsp. cinnamon Filling: 2.5 cups of milk 1 cinnamon stick 2 cups of sugar 0.5 cup of cornstarch 1 tsp. vanilla Instructions Shell making: Mix all the ingredients together except the egg [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Garlic Butter Escargot</title>
		<link>http://ghassandeeb.com/amuse-bouche/garlic-butter-escargot/</link>
		<comments>http://ghassandeeb.com/amuse-bouche/garlic-butter-escargot/#comments</comments>
		<pubDate>Sat, 07 Nov 2009 17:28:37 +0000</pubDate>
		<dc:creator>GhD</dc:creator>
				<category><![CDATA[Amuse-Bouche/Hors-D’œuvre]]></category>
		<category><![CDATA[baguette]]></category>
		<category><![CDATA[boil]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[escargot]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[snail]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ghassandeeb.com/?p=36</guid>
		<description><![CDATA[Ingredients 12 escargots, fresh ( you can buy them in pack) 250 grams soft butter 1/4 cup parsley, chopped 2 tbsp. onions, chopped 2 tbsp. garlic, minced 1 tbsp. red wine 1 tbsp. lemon juice salt to taste white pepper to taste Instructions Combine all ingredients and mix well. Keep the butter in a plastic [...]]]></description>
		<wfw:commentRss>http://ghassandeeb.com/amuse-bouche/garlic-butter-escargot/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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