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	<title>Day Recipe &#187; Braised</title>
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	<link>http://dayrecipe.com</link>
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		<item>
		<title>Take One Chicken</title>
		<link>http://dayrecipe.com/2009/07/06/take-one-chicken/</link>
		<comments>http://dayrecipe.com/2009/07/06/take-one-chicken/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 21:20:16 +0000</pubDate>
		<dc:creator>nightfire ascendant</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Simple]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/?p=36636</guid>
		<description><![CDATA[I made this dish for a birthday over the past weekend and everyone at the table raved about it. There were no leftovers I can tell you. The flavor is rich and full and the chicken turns out very moist and tender, even the breast. It was great with a lemony rice pilaf, asparagus and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Celery Hearts Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/braised-celery-hearts-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/braised-celery-hearts-Recipe/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 03:26:34 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Hearts]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-celery-hearts-Recipe</guid>
		<description><![CDATA[Active time: 10 min Start to finish: 30 min Makes 4 side-dish servings. INGREDIENTS 1(1-lb) bag celery hearts (about 2) 2tablespoons unsalted butter 1cup low-sodium chicken broth 1/8teaspoon salt 1/8teaspoon black pepper DIRECTIONS Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler, then trim ends and halve hearts [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Lentils Recipe</title>
		<link>http://dayrecipe.com/2009/06/29/braised-lentils-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/29/braised-lentils-Recipe/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 18:14:22 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-lentils-Recipe</guid>
		<description><![CDATA[Makes 4 servings. INGREDIENTS 3tablespoons extra-virgin olive oil 1cup finely chopped red onion 2/3cup finely chopped carrot 1/2cup finely chopped celery 1 1/4cups dried green lentils 4cups chicken stock or canned low-salt chicken broth DIRECTIONS Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and saut&#233; until slightly softened, about [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sea Bass and Spicy Tomato Sauce Over Braised Fennel Recipe</title>
		<link>http://dayrecipe.com/2009/06/22/sea-bass-and-spicy-tomato-sauce-over-braised-fennel-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/22/sea-bass-and-spicy-tomato-sauce-over-braised-fennel-Recipe/#comments</comments>
		<pubDate>Tue, 23 Jun 2009 04:06:41 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bass]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[Over]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Sea]]></category>
		<category><![CDATA[Spicy]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/sea-bass-and-spicy-tomato-sauce-over-braised-fennel-Recipe</guid>
		<description><![CDATA[Active time: 30 min Start to finish: 1 1/4 hr Makes 4 servings. INGREDIENTS 2large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded 1large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped 1/2teaspoon anchovy paste 2 1/2teaspoons extra-virgin olive [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Lamb Shanks with Ginger and Five-Spice Recipe</title>
		<link>http://dayrecipe.com/2009/06/21/braised-lamb-shanks-with-ginger-and-five-spice-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/21/braised-lamb-shanks-with-ginger-and-five-spice-Recipe/#comments</comments>
		<pubDate>Sun, 21 Jun 2009 16:39:50 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Five]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shanks]]></category>
		<category><![CDATA[Spice]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-lamb-shanks-with-ginger-and-five-spice-Recipe</guid>
		<description><![CDATA[These Asian-inspired lamb shanks are wrapped and baked in individual foil packets, then placed atop bowls of steamed rice. Serve with stir-fried bok choy or other Chinese greens. What to drink: Asian lager beer or a fruity red Zinfandel. Makes 6 servings. INGREDIENTS 12dried shiitake mushrooms 2 1/2cups boiling water13-inch-long piece fresh ginger, peeled, thickly [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Chicken with Tomatoes and Olives Recipe</title>
		<link>http://dayrecipe.com/2009/06/17/braised-chicken-with-tomatoes-and-olives-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/17/braised-chicken-with-tomatoes-and-olives-Recipe/#comments</comments>
		<pubDate>Wed, 17 Jun 2009 11:20:55 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Olives]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-chicken-with-tomatoes-and-olives-Recipe</guid>
		<description><![CDATA[Active time: 45 min Start to finish: 45 min Makes 4 to 6 servings. INGREDIENTS 8chicken thighs with skin and bones (2 1/2 lb) 1tablespoon olive oil 1medium onion, finely chopped 2large garlic cloves, minced 1teaspoon chopped fresh thyme 1(14- to 15-oz) can crushed tomatoes in pur&#233;e 1/2cup kalamata or other brine-cured black olives, pitted [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Red Wine-Braised Short Ribs with Vegetables Recipe</title>
		<link>http://dayrecipe.com/2009/06/11/red-wine-braised-short-ribs-with-vegetables-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/11/red-wine-braised-short-ribs-with-vegetables-Recipe/#comments</comments>
		<pubDate>Thu, 11 Jun 2009 13:31:33 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red]]></category>
		<category><![CDATA[Ribs]]></category>
		<category><![CDATA[Short]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/red-wine-braised-short-ribs-with-vegetables-Recipe</guid>
		<description><![CDATA[Active time: 45 min Start to finish: 3 1/2 hr Makes 6 servings. INGREDIENTS 1(750-ml) bottle dry red wine 5cups beef stock or broth 2fresh thyme sprigs 12small shallots (1 lb), peeled and trimmed 1 1/2tablespoons vegetable oil 5large garlic cloves, peeled 4lb beef short ribs, cut into 1-rib pieces if necessary 1tablespoon red currant [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Slow-Braised Short Ribs, Lardons, and Baby Vegetables Recipe</title>
		<link>http://dayrecipe.com/2009/06/09/slow-braised-short-ribs-lardons-and-baby-vegetables-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/09/slow-braised-short-ribs-lardons-and-baby-vegetables-Recipe/#comments</comments>
		<pubDate>Tue, 09 Jun 2009 21:31:42 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baby]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Lardons]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Ribs]]></category>
		<category><![CDATA[Short]]></category>
		<category><![CDATA[Slow]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/slow-braised-short-ribs-lardons-and-baby-vegetables-Recipe</guid>
		<description><![CDATA[Though Lynch uses flanken for this dish, we prefer the look of regular short ribs.You can often find flanken as well as short ribs at your local supermarket. Both are from the flavorful chuck, or shoulder, portion of a steer; the former are a three-rib portion of short ribs cut through the bone and the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Chicken Breasts on Creamy Leeks Recipe</title>
		<link>http://dayrecipe.com/2009/06/09/braised-chicken-breasts-on-creamy-leeks-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/09/braised-chicken-breasts-on-creamy-leeks-Recipe/#comments</comments>
		<pubDate>Tue, 09 Jun 2009 21:19:20 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Breasts]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Crealeeks]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-chicken-breasts-on-creamy-leeks-Recipe</guid>
		<description><![CDATA[We adapted this dish from a recipe in La Cuisine Spontan&#233;e by Swiss chef Fr&#233;dy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment. Active time: 25 min Start to finish: 35 min Makes 4 servings. INGREDIENTS 2lb medium leeks (white and pale green [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Daniel Boulud&#8217;s Short Ribs Braised in Red Wine with Celery Duo Recipe</title>
		<link>http://dayrecipe.com/2009/06/07/daniel-bouluds-short-ribs-braised-in-red-wine-with-celery-duo-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/07/daniel-bouluds-short-ribs-braised-in-red-wine-with-celery-duo-Recipe/#comments</comments>
		<pubDate>Sun, 07 Jun 2009 16:23:18 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bouluds]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Daniel]]></category>
		<category><![CDATA[Duo]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red]]></category>
		<category><![CDATA[Ribs]]></category>
		<category><![CDATA[Short]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/daniel-bouluds-short-ribs-braised-in-red-wine-with-celery-duo-Recipe</guid>
		<description><![CDATA[Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Braised Baby Artichokes with Red Peppers and Garlic Recipe</title>
		<link>http://dayrecipe.com/2009/06/03/braised-baby-artichokes-with-red-peppers-and-garlic-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/03/braised-baby-artichokes-with-red-peppers-and-garlic-Recipe/#comments</comments>
		<pubDate>Wed, 03 Jun 2009 23:40:15 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Babyrtichokes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Peppers]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-baby-artichokes-with-red-peppers-and-garlic-Recipe</guid>
		<description><![CDATA[Makes 8 servings. INGREDIENTS 2whole lemons 2 1/2pounds baby artichokes2tablespoons olive oil 8green onions, chopped 2large red bell peppers, diced 4large garlic cloves, minced 1cup (or more) water 2tablespoons fresh lemon juice 1tablespoon chopped fresh thyme 1large bay leaf 2teaspoons finely grated lemon peel 2tablespoons chopped fresh parsley DIRECTIONS Cut 1 lemon in half. Squeeze [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wine-Braised Ham with Shallots and Carrots Recipe</title>
		<link>http://dayrecipe.com/2009/05/23/wine-braised-ham-with-shallots-and-carrots-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/23/wine-braised-ham-with-shallots-and-carrots-Recipe/#comments</comments>
		<pubDate>Sat, 23 May 2009 15:08:19 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shallots]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/wine-braised-ham-with-shallots-and-carrots-Recipe</guid>
		<description><![CDATA[This recipe makes the Easter favorite new again with a creamy Dijon-white wine sauce. Serve with: Bandol Ros&#233; &#8226; haricots verts with sea salt &#8226; mashed potatoes with fresh tarragon &#8226; pound cake with rhubarb compote Makes 8 servings. INGREDIENTS 4 1/2tablespoons unsalted butter, room temperature, divided 1tablespoon vegetable oil 1pound baby carrots with 1/2 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cola-Braised Pork Stew Recipe</title>
		<link>http://dayrecipe.com/2009/05/22/cola-braised-pork-stew-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/22/cola-braised-pork-stew-Recipe/#comments</comments>
		<pubDate>Fri, 22 May 2009 12:38:59 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Cola]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Stew]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/cola-braised-pork-stew-Recipe</guid>
		<description><![CDATA[Juli Tsuchiya-Waldron of Tokyo, Japan, writes: &#8220;I was born in California but moved to Tokyo with my family when I was 6 years old. Now I&#8217;m 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Greek-Style Braised Lamb Shanks Recipe</title>
		<link>http://dayrecipe.com/2009/05/10/greek-style-braised-lamb-shanks-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/10/greek-style-braised-lamb-shanks-Recipe/#comments</comments>
		<pubDate>Mon, 11 May 2009 03:07:56 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shanks]]></category>
		<category><![CDATA[Style]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/greek-style-braised-lamb-shanks-Recipe</guid>
		<description><![CDATA[At the restaurant, orzo (rice-shaped pasta) is served alongside the gravy-rich lamb. Makes 6 servings. INGREDIENTS 3tablespoons olive oil 612- to 14-ounce lamb shanks 2celery stalks, chopped 1large onion, chopped 1large carrot, chopped 6large garlic cloves, chopped 3drained canned anchovies 2cinnamon sticks 2small bay leaves 2fresh thyme sprigs 5juniper berries or 2 tablespoons gin 1/4teaspoon [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Braised Baby Bok Choy Recipe</title>
		<link>http://dayrecipe.com/2009/05/07/braised-baby-bok-choy-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/07/braised-baby-bok-choy-Recipe/#comments</comments>
		<pubDate>Thu, 07 May 2009 23:18:43 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baby]]></category>
		<category><![CDATA[Bok]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Choy]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-baby-bok-choy-Recipe</guid>
		<description><![CDATA[While at The Boathouse restaurant in Sydney, we sampled a dish of baby bok choy so good that it led us to create our own version. It would be delicious with pan-seared shellfish and Asian eggplant. Makes 2 servings. INGREDIENTS 1cup chicken broth 3tablespoons unsalted butter 3/4lb baby bok choy, trimmed 1/2teaspoon asian sesame oil [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Chicken with Leeks and Morels Recipe</title>
		<link>http://dayrecipe.com/2009/05/06/braised-chicken-with-leeks-and-morels-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/06/braised-chicken-with-leeks-and-morels-Recipe/#comments</comments>
		<pubDate>Wed, 06 May 2009 16:30:53 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Leeks]]></category>
		<category><![CDATA[Morels]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-chicken-with-leeks-and-morels-Recipe</guid>
		<description><![CDATA[Serve this rustic dish with French bread or rice to savor every last drop. Makes 4 servings. INGREDIENTS 1/2ounce dried morel mushrooms* 1cup hot water4chicken leg-thigh pieces 1tablespoon olive oil 3/4cup dry white wine 4leeks (white and pale green parts only), sliced (about 4 cups) 1cup low-salt chicken broth 1tablespoon chopped fresh thyme DIRECTIONS Place [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Riesling-Braised Sauerkraut and Apples Recipe</title>
		<link>http://dayrecipe.com/2009/05/03/riesling-braised-sauerkraut-and-apples-Recipe/</link>
		<comments>http://dayrecipe.com/2009/05/03/riesling-braised-sauerkraut-and-apples-Recipe/#comments</comments>
		<pubDate>Sun, 03 May 2009 17:58:49 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[Sauerkrautpples]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/riesling-braised-sauerkraut-and-apples-Recipe</guid>
		<description><![CDATA[Weinkraut Mit &#196;pfeln Active time: 30 min Start to finish: 3 hr Makes 6 side-dish servings. INGREDIENTS 4cups drained sauerkraut from 2 lb packaged sauerkraut (not canned) 1granny smith apple 1mcintosh apple 3tablespoons unsalted butter 1cup finely chopped shallot (3 large) 1cup finely chopped onion (1 medium) 1(1/2-oz) piece slab bacon, rind discarded 1cup dry [...]]]></description>
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		<title>Braised Veal Breast with Bulb Vegetables Recipe</title>
		<link>http://dayrecipe.com/2009/04/30/braised-veal-breast-with-bulb-vegetables-Recipe/</link>
		<comments>http://dayrecipe.com/2009/04/30/braised-veal-breast-with-bulb-vegetables-Recipe/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 23:34:04 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Bulb]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-veal-breast-with-bulb-vegetables-Recipe</guid>
		<description><![CDATA[This recipe is a yummy one-pot entr&#233;e from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat. Makes 4 servings. INGREDIENTS 3-pound veal breast coarse salt and white pepper, to taste 2 tablespoons corn oil 2 large shallots, peeled 1 onion, quartered 1 leek, split and cleaned [...]]]></description>
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		<title>Braised Escarole with Currants and Pine Nuts Recipe</title>
		<link>http://dayrecipe.com/2009/04/30/braised-escarole-with-currants-and-pine-nuts-Recipe/</link>
		<comments>http://dayrecipe.com/2009/04/30/braised-escarole-with-currants-and-pine-nuts-Recipe/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 17:27:50 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Currants]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Pine]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-escarole-with-currants-and-pine-nuts-Recipe</guid>
		<description><![CDATA[This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish. Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers&#8217; markets) is mellower and makes a wonderful salad green. Makes 6 servings. INGREDIENTS 3tablespoons dried currants 2tablespoons [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Braised Beef Cheeks Recipe</title>
		<link>http://dayrecipe.com/2009/04/15/braised-beef-cheeks-Recipe/</link>
		<comments>http://dayrecipe.com/2009/04/15/braised-beef-cheeks-Recipe/#comments</comments>
		<pubDate>Wed, 15 Apr 2009 09:46:07 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Cheeks]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-beef-cheeks-Recipe</guid>
		<description><![CDATA[Guancette di Manzo When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it&#8217;s often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it&#8217;s difficult to [...]]]></description>
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		<slash:comments>1</slash:comments>
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