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	<title>Island Chef &#187; appetizers</title>
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	<link>http://www.islandchef.ca</link>
	<description>stories, recipes &#38; advice from celebrated vancouver island &#38; gulf island chefs</description>
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		<title>basic salsa</title>
		<link>http://www.islandchef.ca/2011/04/basic-salsa/</link>
		<comments>http://www.islandchef.ca/2011/04/basic-salsa/#comments</comments>
		<pubDate>Sun, 17 Apr 2011 01:53:31 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[dips & party snacks]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Jill Thomas]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipe salsa]]></category>
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		<category><![CDATA[Rock Salt Restaurant and Cafe]]></category>
		<category><![CDATA[Salsa]]></category>
		<category><![CDATA[Salt Spring Island]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4729</guid>
		<description><![CDATA[In a bowl blend until very smooth: 1/2 large can diced tomatoes 3 cloves garlic Then add: 1 1/2 large can diced tomato 1 purple onion- peeled &#38; coarse chopped 1 Tablepsoon fresh jalapeno &#8211; minced 1/2 cup fresh coriander 1 Tablespoon fresh lime juice Blend with hand blender (turning it off and on) until [...]]]></description>
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		<title>mussels in beer, garlic &amp; chilies</title>
		<link>http://www.islandchef.ca/2011/02/mussels-in-beer-garlic-chilies/</link>
		<comments>http://www.islandchef.ca/2011/02/mussels-in-beer-garlic-chilies/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 04:43:35 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[chef Bill Jones]]></category>
		<category><![CDATA[cooking mussels]]></category>
		<category><![CDATA[Deerholme Farm]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[Salt Spring Island]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4457</guid>
		<description><![CDATA[First buy mussels that are fresh from a store that knows good seafood. Just before cooking, look over the mussels and discard any that are opened and appear to be drying out. Clean any woolly beards that are attached to the shell. Don’t do this too much in advance as it will kill the mussels. [...]]]></description>
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		<title>saffron risotto</title>
		<link>http://www.islandchef.ca/2011/01/saffron-risotto/</link>
		<comments>http://www.islandchef.ca/2011/01/saffron-risotto/#comments</comments>
		<pubDate>Fri, 07 Jan 2011 23:05:35 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[celebrations]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[pasta & rice]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[recipe saffron risotto]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4142</guid>
		<description><![CDATA[Serves 4 1 cup white wine 1 pinch saffron (about 10 strands) 1 Tbsp olive oil 1 medium onion, finely minced 1 clove garlic, finely minced 2 cups Arborio rice 4 cups chicken or vegetable stock 1 Tbsp butter 1/4 cup grated parmesan cheese salt and pepper to taste In a small sauce pan, add [...]]]></description>
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		<title>beetroot dip</title>
		<link>http://www.islandchef.ca/2010/12/beetroot-dip/</link>
		<comments>http://www.islandchef.ca/2010/12/beetroot-dip/#comments</comments>
		<pubDate>Wed, 01 Dec 2010 15:00:26 +0000</pubDate>
		<dc:creator>Garrett Schack</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[celebrations]]></category>
		<category><![CDATA[dips & party snacks]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[vegetables & legumes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3793</guid>
		<description><![CDATA[Note beets stain everything but the end result is worth it. 2 pounds cooked bulls blood beets (or your favorite variety, you can try yellow beets to keep your guests guessing) 1 cup plain yogurt 2 Tablespoons ground cumin 1/2 Tablespoon of ground coriander juice of one lemon salt and pepper Boil beets until soft [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>goat cheese gnocchi</title>
		<link>http://www.islandchef.ca/2010/11/goat-cheese-gnocchi/</link>
		<comments>http://www.islandchef.ca/2010/11/goat-cheese-gnocchi/#comments</comments>
		<pubDate>Sat, 27 Nov 2010 15:00:51 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[pasta & rice]]></category>
		<category><![CDATA[chef Bill Jones]]></category>
		<category><![CDATA[homemade gnocchi]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3810</guid>
		<description><![CDATA[Serves 4-6 Fresh gnocchi are light and fluffy and make a unique and elegant appetizer. We like local goat&#8217;s cheese from Hillary’s Cheese or David Wood and Salt Spring Cheese. The gnocchi freeze very well, simply toss the frozen gnocchi in a pot of boiling water and go from there.  If using fresh, they can [...]]]></description>
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		<title>thai mushroom crab cakes</title>
		<link>http://www.islandchef.ca/2010/11/thai-mushroom-crab-cakes/</link>
		<comments>http://www.islandchef.ca/2010/11/thai-mushroom-crab-cakes/#comments</comments>
		<pubDate>Wed, 24 Nov 2010 19:34:50 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[recipe crab cakes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3822</guid>
		<description><![CDATA[Makes 8 cakes 1 lb. white fish (cod, halibut, sole) 1/4 cup coconut milk 2 cups crab meat (from about a 1.5 lb crab) 1 cup mushroom (shiitake, button, enoki, pine. etc) , diced fine 1 tsp. garlic, minced 1 tsp. ginger, minced 1 stalk green onion, thinly sliced 2 Tbsp. basil, minced 2 Tbsp [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>pickled cucumber</title>
		<link>http://www.islandchef.ca/2010/11/pickled-cucumber/</link>
		<comments>http://www.islandchef.ca/2010/11/pickled-cucumber/#comments</comments>
		<pubDate>Tue, 23 Nov 2010 21:10:00 +0000</pubDate>
		<dc:creator>Travis Hansen</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[dips & party snacks]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[vegetables & legumes]]></category>
		<category><![CDATA[agurke salat]]></category>
		<category><![CDATA[Chef Travis Hansen]]></category>
		<category><![CDATA[Pickled Herring]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3769</guid>
		<description><![CDATA[In Denmark this is known as Agurke Salat. In a small pot bring to a boil: 1 cup of white wine vinegar 3 Table spoons of white sugar 1 Tablespoon of salt Pour over paper thin slices of cucumber and let sit for at least 1 hour. Drain of the liquid and enjoy with pickled [...]]]></description>
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