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	<title> &#187; Morels</title>
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		<title>Creamy Morel Sauce</title>
		<link>http://the-flying-chef.com/2009/08/creamy-morel-sauce/</link>
		<comments>http://the-flying-chef.com/2009/08/creamy-morel-sauce/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 16:49:33 +0000</pubDate>
		<dc:creator>TheFlyingChef</dc:creator>
				<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Morels]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Steak]]></category>

		<guid isPermaLink="false">http://the-flying-chef.com/?p=3836</guid>
		<description><![CDATA[I tagged this one to make for a game I am involved in as I love morels and especially when they are used in sauces. I served this over 2 very large fillet steaks topped with some prawns. You could serve this over veal, lamb or chicken but I much prefer it with a good [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Individual Lamb Wellington Parcels With a Madeira Sauce</title>
		<link>http://the-flying-chef.com/2008/08/individual-lamb-wellington-parcels-with-a-madeira-sauce/</link>
		<comments>http://the-flying-chef.com/2008/08/individual-lamb-wellington-parcels-with-a-madeira-sauce/#comments</comments>
		<pubDate>Fri, 29 Aug 2008 05:18:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[lamb fillets]]></category>
		<category><![CDATA[Madeira Sauce]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Morels]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[Parcels]]></category>
		<category><![CDATA[Pate]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Puff Pastry]]></category>
		<category><![CDATA[Wellington]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/08/29/individual-lamb-wellington-parcels-with-a-madeira-sauce/</guid>
		<description><![CDATA[This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Juicy Thick Steaks with a Morel sauce and Potatoes Au Gratin Dauphinois</title>
		<link>http://the-flying-chef.com/2008/02/juicy-thick-steaks-with-a-morel-sauce-and-potatoes-au-gratin-dauphinois/</link>
		<comments>http://the-flying-chef.com/2008/02/juicy-thick-steaks-with-a-morel-sauce-and-potatoes-au-gratin-dauphinois/#comments</comments>
		<pubDate>Fri, 08 Feb 2008 09:00:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Dauphinois]]></category>
		<category><![CDATA[fillets]]></category>
		<category><![CDATA[Fois Gras Pate]]></category>
		<category><![CDATA[Morel Sauce]]></category>
		<category><![CDATA[Morels]]></category>
		<category><![CDATA[Potatoes  Au Gratin]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/02/08/juicy-thick-steaks-with-a-morel-sauce-and-potatoes-au-gratin-dauphinois/</guid>
		<description><![CDATA[I made this the other night as an experiment it was so good, very rich and full of flavour, I am sure it is not to everyones taste, but my self and my husband loved it. You will see from the photo we were rather piggy and our steaks were huge, I think they were [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Filet Mignon With Goat Cheese and Balsamic Reduction and Asparagus With Morels</title>
		<link>http://the-flying-chef.com/2008/02/filet-mignon-with-goat-cheese-and-balsamic-reduction-and-asparagus-with-morels/</link>
		<comments>http://the-flying-chef.com/2008/02/filet-mignon-with-goat-cheese-and-balsamic-reduction-and-asparagus-with-morels/#comments</comments>
		<pubDate>Fri, 01 Feb 2008 20:40:00 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Goats Cheese]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[Morels]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/2008/02/01/filet-mignon-with-goat-cheese-and-balsamic-reduction-and-asparagus-with-morels/</guid>
		<description><![CDATA[I made two recipes from the same zaar member and they were awesome I was a little concerned with the amount of vinegar but if you leave it to simmer as stated it worked out great (I did just a little bit longer and it was perfect.) I am only going to do one link [...]]]></description>
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		<slash:comments>1</slash:comments>
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