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	<title>Day Recipe &#187; Chardonnay</title>
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		<title>Crab Cakes with Chardonnay Cream Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/03/04/crab-cakes-with-chardonnay-cream-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/03/04/crab-cakes-with-chardonnay-cream-sauce-Recipe/#comments</comments>
		<pubDate>Tue, 04 Mar 2008 10:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[Sauce]]></category>

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		<description><![CDATA[The secret to the crisp coating in this recipe? Crushed potato chips. Serves 8 as a first-course. INGREDIENTS 1 3/4cups chardonnay or other dry white wine 1/3cup chopped shallots 1cup whipping cream1 1/2 pounds crabmeat, drained (about 4 cups) 2 1/2cups finely crushed potato chips 1 1/4cups fresh breadcrumbs made from french bread 17.25-ounce jar [...]]]></description>
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		<title>Sauteed Langoustine with Chardonnay Reduction Recipe</title>
		<link>http://dayrecipe.com/2008/02/05/sauteed-langoustine-with-chardonnay-reduction-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/05/sauteed-langoustine-with-chardonnay-reduction-Recipe/#comments</comments>
		<pubDate>Tue, 05 Feb 2008 17:40:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Langoustine]]></category>
		<category><![CDATA[Reduction]]></category>
		<category><![CDATA[Sauteed]]></category>

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		<description><![CDATA[Laurent Gras, the chef at New York City&#8217;s Peacock Alley restaurant, says the mild flavor of the langoustine meat and the crunchy texture of the broccoli sprouts make a wonderful combination. Note: this recipe requires advanced skills, but if you&#8217;re feeling adventurous, give it a shot. Serves 4. INGREDIENTS for langoustines 20 langoustines (about 4 [...]]]></description>
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		<title>Turkey with Chardonnay and Herbs Recipe</title>
		<link>http://dayrecipe.com/2007/11/01/turkey-with-chardonnay-and-herbs-Recipe/</link>
		<comments>http://dayrecipe.com/2007/11/01/turkey-with-chardonnay-and-herbs-Recipe/#comments</comments>
		<pubDate>Thu, 01 Nov 2007 16:40:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Turkey]]></category>

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		<description><![CDATA[Have the butcher bone the turkey, providing two boned breasts and two boned leg-thigh pieces. Each should weigh about 1 1/2 pounds. Save the bones for turkey stock. Serves 8 to 10. INGREDIENTS 1/2 cup olive oil 2 tablespoons dried thyme 2 tablespoons dried sage 2 tablespoons dried rosemary 2 tablespoons chopped garlic 1 cup [...]]]></description>
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