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	<title>Island Chef &#187; sauces</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>nettle pistou</title>
		<link>http://www.islandchef.ca/2011/04/nettle-pistou/</link>
		<comments>http://www.islandchef.ca/2011/04/nettle-pistou/#comments</comments>
		<pubDate>Mon, 25 Apr 2011 18:37:07 +0000</pubDate>
		<dc:creator>Matt Rissling</dc:creator>
				<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Chef Matt Rissling]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food security]]></category>
		<category><![CDATA[local food]]></category>
		<category><![CDATA[The Marina Restaurant]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4826</guid>
		<description><![CDATA[1/2 cup blanched nettles, well drained 1 cup olive oil (or more depening on desired consistency) 2 lemons, juice and zest 2 cloves garlic 1/4 tsp chili flakes (or to taste) salt and pepper, to taste Place nettles and garlic in to food processor or blender, and mix while slowly adding olive oil. Add lemon [...]]]></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>
		<category><![CDATA[recipes]]></category>
		<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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		<slash:comments>3</slash:comments>
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		<title>tomato ragu</title>
		<link>http://www.islandchef.ca/2011/02/tomato-ragu/</link>
		<comments>http://www.islandchef.ca/2011/02/tomato-ragu/#comments</comments>
		<pubDate>Thu, 10 Feb 2011 18:56:56 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Chef Matt Rissling]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipe tomato ragu]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[The Marina Restaurant]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4365</guid>
		<description><![CDATA[I submitted this recipe to be used as a sauce with pan fried fresh sturgeon but it will work very well served with any white fish. 1/2 cup olive oil 2 cups pearl onion 1 fennel bulb &#8211; shaved 1/2 cup crushed garlic 1 teaspoon chili flake 4 anchovy filet 1 can tomatoes (good quality) [...]]]></description>
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		<title>sweet chili sauce</title>
		<link>http://www.islandchef.ca/2011/01/sweet-chili-sauce/</link>
		<comments>http://www.islandchef.ca/2011/01/sweet-chili-sauce/#comments</comments>
		<pubDate>Sat, 22 Jan 2011 19:38:25 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Jill Thomas]]></category>
		<category><![CDATA[pensacola beach]]></category>
		<category><![CDATA[recipe sweet chili sauce]]></category>
		<category><![CDATA[rock salt restaurant]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4272</guid>
		<description><![CDATA[This is Rock Salt Restaurant&#8217;s recipe for sweet chili sauce.  It is easy to make, cheap and tastes just as good as the stuff in the bottle -maybe better.  It was requested by one of our readers.  It tastes great on everything.  We use it on rice on our sweet chili chicken wrap and on [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>cranberry, mint lemon sauce</title>
		<link>http://www.islandchef.ca/2010/12/cranberry-mint-lemon-sauce/</link>
		<comments>http://www.islandchef.ca/2010/12/cranberry-mint-lemon-sauce/#comments</comments>
		<pubDate>Sat, 11 Dec 2010 21:47:15 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[celebrations]]></category>
		<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[cranberry mint sauce]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4039</guid>
		<description><![CDATA[Although there may be many uses for this sauce it is especially good with pan fried duck breast. 1 cup cranberry sauce 1 lemon, juice and zest 1 Tbsp chopped fresh mint salt and pepper In a small bowl, combine the cranberry sauce, lemon juice, zest and mint. Season with salt and pepper to taste. [...]]]></description>
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		<title>beef stock</title>
		<link>http://www.islandchef.ca/2010/12/beef-stock/</link>
		<comments>http://www.islandchef.ca/2010/12/beef-stock/#comments</comments>
		<pubDate>Tue, 07 Dec 2010 00:53:39 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3937</guid>
		<description><![CDATA[4 lbs (about 2 kg) beef bones (shank is best) Salt and pepper 2 cup (500 mL) onion, peeled and chopped 1 cup (250 mL) carrot, peeled and chopped 1 cup (250 mL) celery, chopped 4 Tbsp (60 mL) mixed fresh herbs (rosemary, sage, marjoram) Cold water to cover bones Rinse bones under cold water [...]]]></description>
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		<title>chicken stock</title>
		<link>http://www.islandchef.ca/2010/12/chicken-stock/</link>
		<comments>http://www.islandchef.ca/2010/12/chicken-stock/#comments</comments>
		<pubDate>Tue, 07 Dec 2010 00:52:02 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3944</guid>
		<description><![CDATA[4 lbs (about 2 kg) back and neck bones 2 cups (500 mL) yellow onions (peeled) 1 cup (250 mL) medium carrots (peeled) 1 cup (250 mL) celery handful fresh herbs (sage, rosemary, marjoram, etc.) 2 cloves garlic, peeled 1 tsp. (5 mL) salt Place bones in a pot or large bowl, cover with water [...]]]></description>
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