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	<title>Cook Fearless</title>
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	<link>http://cookfearless.com</link>
	<description>Inspiring Kitchen Confidence</description>
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		<title>Cooking in Parchment (video lesson)</title>
		<link>http://cookfearless.com/parchment/</link>
		<comments>http://cookfearless.com/parchment/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 05:00:08 +0000</pubDate>
		<dc:creator>katflinn</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1795</guid>
		<description><![CDATA[Cooking en papillote (French for “parchment”) is a wildly overlooked method of cooking in America. It’s an easy method for a quick weeknight dinner that’s also elegant enough for guests. The smell that escapes when the package is reason enough to try it. This works well for salmon and mild-flavored white fish such as snapper, cod and so [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>How to Make an Omelet (video lesson)</title>
		<link>http://cookfearless.com/how-to-make-an-omelet-video-lesson/</link>
		<comments>http://cookfearless.com/how-to-make-an-omelet-video-lesson/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 00:56:03 +0000</pubDate>
		<dc:creator>katflinn</dc:creator>
				<category><![CDATA[Budget Cooking]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Year of Cooking Fearlessly]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1519</guid>
		<description><![CDATA[One of my chefs at Le Cordon Bleu once said, &#8220;If you can make an omelet, you&#8217;ll never be hungry.&#8221; So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it&#8217;s typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an omelet with a glass of wine [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<item>
		<title>Chicken Piccata or How to Pan-Fry Chicken Breasts</title>
		<link>http://cookfearless.com/chicken-piccata-or-how-to-pan-fry-chicken-breasts/</link>
		<comments>http://cookfearless.com/chicken-piccata-or-how-to-pan-fry-chicken-breasts/#comments</comments>
		<pubDate>Sat, 30 Mar 2013 01:08:45 +0000</pubDate>
		<dc:creator>katflinn</dc:creator>
				<category><![CDATA[Budget Cooking]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Year of Cooking Fearlessly]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1527</guid>
		<description><![CDATA[This is a great, basic recipe that will teach you a terrific fundamental &#8211; how to pan-fry breaded chicken breast cutlets. My friend Chef John demonstrates the technique in the video above. If you&#8217;re using smaller breasts, you don&#8217;t necessarily need to pound them thin. You can also slice the chicken breast in half horizontally [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe: Chicken Cordon Bleu</title>
		<link>http://cookfearless.com/recipe-chicken-cordon-bleu/</link>
		<comments>http://cookfearless.com/recipe-chicken-cordon-bleu/#comments</comments>
		<pubDate>Thu, 28 Mar 2013 17:55:04 +0000</pubDate>
		<dc:creator>mhale</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Featured Recipes]]></category>
		<category><![CDATA[Year of Cooking Fearlessly]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1714</guid>
		<description><![CDATA[Let’s set the record straight: The Paris-based cooking school has nothing to do with this dish. The specific origins remain a bit of a mystery, but the original (with veal) is likely a cousin in Germany’s schnitzel family, and may have originated in Austria. Taste the ham and cheese before you start; overly salty or [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to Roast a Chicken</title>
		<link>http://cookfearless.com/how-to-roast-a-chicken/</link>
		<comments>http://cookfearless.com/how-to-roast-a-chicken/#comments</comments>
		<pubDate>Wed, 20 Mar 2013 15:21:38 +0000</pubDate>
		<dc:creator>katflinn</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Featured Recipes]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1556</guid>
		<description><![CDATA[ You don’t need a fancy roasting pan, just any kind of oven-proof pan, skillet or sauté pan with sides one inch or higher in which the chicken fits comfortably will work. A rack is nice, but you can just roughly chop up carrots, onion and potatoes to spread them across the bottom and balance the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Recipe: Chicken braised in mustard</title>
		<link>http://cookfearless.com/recipe-chicken-braised-in-mustard/</link>
		<comments>http://cookfearless.com/recipe-chicken-braised-in-mustard/#comments</comments>
		<pubDate>Sat, 16 Mar 2013 17:47:49 +0000</pubDate>
		<dc:creator>mhale</dc:creator>
				<category><![CDATA[Budget Cooking]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Year of Cooking Fearlessly]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1705</guid>
		<description><![CDATA[Inexpensive and easy, this is arguably the most popular recipe from The Sharper Your Knife, the Less You Cry. You can make this dish with a whole cut-up chicken, but it’s well suited to bone-in chicken thighs.  This dish pairs nicely with simple green beans. In cold weather, I add in cream for a richer [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe: Coq au vin (chicken braised in wine)</title>
		<link>http://cookfearless.com/recipe-chichen-in-wine-and-thyme/</link>
		<comments>http://cookfearless.com/recipe-chichen-in-wine-and-thyme/#comments</comments>
		<pubDate>Sun, 10 Mar 2013 17:52:41 +0000</pubDate>
		<dc:creator>mhale</dc:creator>
				<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1710</guid>
		<description><![CDATA[Although it sounds fancy, Coq au vin is simply a basic braise. The main change? You cook the chicken in wine. Chicken thighs and legs – or the full hind quarter piece with leg and thigh attached – braise wonderfully as they can take the long simmering process where breast meat tends to dry out. [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How Make Salt-Free Poultry Seasoning</title>
		<link>http://cookfearless.com/how-make-salt-free-poultry-seasoning/</link>
		<comments>http://cookfearless.com/how-make-salt-free-poultry-seasoning/#comments</comments>
		<pubDate>Thu, 07 Mar 2013 01:10:05 +0000</pubDate>
		<dc:creator>katflinn</dc:creator>
				<category><![CDATA[Featured Basics]]></category>
		<category><![CDATA[Pantry tips]]></category>
		<category><![CDATA[Year of Cooking Fearlessly]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1743</guid>
		<description><![CDATA[Simply combine the ingredients and grind together with a mortar or pestle or a small food grinder. I set aside a coffee grinder for milling whole spices or mixes. If you want to use a coffee grinder that’s been employed for beans, you can clean it by adding in rice and salt and grinding thoroughly [...]]]></description>
		<wfw:commentRss>http://cookfearless.com/how-make-salt-free-poultry-seasoning/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to Cut Up a Whole Chicken</title>
		<link>http://cookfearless.com/how-to-cut-up-a-whole-chicken/</link>
		<comments>http://cookfearless.com/how-to-cut-up-a-whole-chicken/#comments</comments>
		<pubDate>Wed, 06 Mar 2013 17:53:40 +0000</pubDate>
		<dc:creator>katflinn</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Featured Recipes]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1532</guid>
		<description><![CDATA[&#160; After reviewing dozens of videos on this subject, we decided to include this one from Gourmet to demonstrate what&#8217;s arguably one of the most valuable lessons a home cook can master. Why is it so important? Here’s an excerpt from The Kitchen Counter Cooking School: &#160;            “If there’s one skill that [...]]]></description>
		<wfw:commentRss>http://cookfearless.com/how-to-cut-up-a-whole-chicken/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>CookFearless Recommends: Soup Books</title>
		<link>http://cookfearless.com/cookfearless-recommends-soup-books/</link>
		<comments>http://cookfearless.com/cookfearless-recommends-soup-books/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 02:09:31 +0000</pubDate>
		<dc:creator>mhale</dc:creator>
				<category><![CDATA[Cooking Fundamentals]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Year of Cooking Fearlessly]]></category>

		<guid isPermaLink="false">http://cookfearless.com/?p=1612</guid>
		<description><![CDATA[So you’ve made it through “Soup School,” but you – and that trusty stockpot – are just getting started. If you’re craving more creamy, hearty, vegetable-y happiness by the bowlful, our series, “CookFearless Recommends,” is here to help. Up first: Soup cookbooks. Splendid Soups Talk about hearty. James Peterson’s robust 600-plus-pager is a soup lit [...]]]></description>
		<wfw:commentRss>http://cookfearless.com/cookfearless-recommends-soup-books/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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