<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>My Menu Blog &#187; bay leaves</title>
	<atom:link href="http://www.house-of-wonder.com/menublog/category/bay-leaves/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.house-of-wonder.com/menublog</link>
	<description>Breakfast &#124; Lunch &#124; Dinner * More</description>
	<lastBuildDate>Sun, 16 Jan 2011 20:33:49 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.4</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Coq au Vin</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 15:43:17 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[peppercorns]]></category>
		<category><![CDATA[red wine]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/?p=171</guid>
		<description><![CDATA[

1 bottle (1 liter) plus 1 cup (225 ml) of red wine
1 onion, cut into a 1-inch (2.5-cm) dice
1 carrot, cut into ¼-inch (6-mm) slices
1 celery rib, cut into ½-inch (1-cm) slices
4 whole cloves
1 tbsp (14 g) whole black peppercorns
1 bouquet garni
1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Corned Beef &amp; Cabbage</title>
		<link>http://www.house-of-wonder.com/menublog/2008/12/07/corned-beef-cabbage/</link>
		<comments>http://www.house-of-wonder.com/menublog/2008/12/07/corned-beef-cabbage/#comments</comments>
		<pubDate>Sun, 07 Dec 2008 20:29:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[corned beef]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[mustard seed]]></category>
		<category><![CDATA[onion]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/2008/12/07/corned-beef-cabbage/</guid>
		<description><![CDATA[1 (3 1/2 lb.) flat-cut and well trimmed corned beef brisket
1 onion, studded with 10 whole cloves
3 large cloves garlic
3 large sprigs each of fresh thyme, and flat-leaf parsley, tied together
1 large bay leaf
1 tsp. mustard seed
1/4 tsp. black peppercorns
12 small (2 oz.) white onions, peeled
12 small red potatoes, well scrubbed
6 peeled carrots, cut crosswise [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2008/12/07/corned-beef-cabbage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Saffron Rice</title>
		<link>http://www.house-of-wonder.com/menublog/2008/04/14/saffron-rice/</link>
		<comments>http://www.house-of-wonder.com/menublog/2008/04/14/saffron-rice/#comments</comments>
		<pubDate>Mon, 14 Apr 2008 18:21:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[SIDE DISH]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[cinnamon stick]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[peppercorns]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/2008/04/14/saffron-rice/</guid>
		<description><![CDATA[2 tbs. butter
1 tsp. cumin seeds
1 (1&#8243;) cinnamon stick
2 brown cardamom pods
3 whole cloves
½ tsp. black peppercorns
2 bay leaves
1 cup Jasmine Rice
12 oz. chicken broth
A pinch of Saffron Thread
Parmesan Cheese

Heat butter in medium-heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 min.
Add rice and fry for about [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2008/04/14/saffron-rice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sunday Pot Roast</title>
		<link>http://www.house-of-wonder.com/menublog/2008/02/20/sunday/</link>
		<comments>http://www.house-of-wonder.com/menublog/2008/02/20/sunday/#comments</comments>
		<pubDate>Wed, 20 Feb 2008 22:09:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[beef broth]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[new potatoes]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[rump roast]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://www.house-of-wonder.com/menublog/2008/02/20/sunday/</guid>
		<description><![CDATA[3 tbs. canola oil
1 (4 lb.) boneless rump roast
3 onions, sliced
2 tbs. Hungarian sweet paprika
2 bay leaves
1 sprig rosemary
1 sprig thyme
4 cloves garlic, crushed
2 cups reduced-fat, low-sodium beef broth
1 cup water
1 cup dry red wine
Coarse salt and freshly ground black pepper
2 lbs. new potatoes, scrubbed
8 carrots, cut into 1½&#8221; thick pieces

Preheat oven to 300°.
Heat oil [...]]]></description>
		<wfw:commentRss>http://www.house-of-wonder.com/menublog/2008/02/20/sunday/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

