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	<title>Saltpepperlime &#187; curcuma</title>
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		<title>Saltpepperlime &#187; curcuma</title>
		<link>http://saltpepperlime.com</link>
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		<item>
		<title>Recipes for Port: Tuna steak with black Italian rice, spices and cherry/beetroot sauce</title>
		<link>http://saltpepperlime.com/2008/09/01/recipes-for-port-tuna-steak-with-black-italian-rice-spices-and-cherrybeetroot-sauce/</link>
		<comments>http://saltpepperlime.com/2008/09/01/recipes-for-port-tuna-steak-with-black-italian-rice-spices-and-cherrybeetroot-sauce/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 11:26:52 +0000</pubDate>
		<dc:creator>saltpepperlime</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[what am I drinking with this dish?]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[curcuma]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[Port]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://saltpepperlime.wordpress.com/?p=363</guid>
		<description><![CDATA[    We cooked the black rice* with salt and pepper and then incorporated curcuma, cinnamon and mild curry.  Into the rice we also added some cherry/beetroot purée that we had made (just pitted cherries, cooked beetroot and a little &#8230; <a href="http://saltpepperlime.com/2008/09/01/recipes-for-port-tuna-steak-with-black-italian-rice-spices-and-cherrybeetroot-sauce/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=saltpepperlime.com&#038;blog=3879643&#038;post=363&#038;subd=saltpepperlime&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Tuna, black rice, cherry/beetroot sauce with spice</media:title>
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	</item>
		<item>
		<title>Recipes for Port: Boudin Noir with apples and beetroot sautéed with cinnamon and curcuma</title>
		<link>http://saltpepperlime.com/2008/09/01/recipes-for-port-boudin-noir-with-apples-and-beetroot-sauteed-with-cinnamon-and-curcuma/</link>
		<comments>http://saltpepperlime.com/2008/09/01/recipes-for-port-boudin-noir-with-apples-and-beetroot-sauteed-with-cinnamon-and-curcuma/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 11:13:23 +0000</pubDate>
		<dc:creator>saltpepperlime</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[what am I drinking with this dish?]]></category>
		<category><![CDATA[apples]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[boudin noir]]></category>
		<category><![CDATA[curcuma]]></category>
		<category><![CDATA[Port]]></category>

		<guid isPermaLink="false">http://saltpepperlime.wordpress.com/?p=354</guid>
		<description><![CDATA[  Boudin Noir (also known as black pudding or blood sausage) is very easy to find in any butcher shop in France. We tried it on its own with the port and the combination was already close to perfect. The &#8230; <a href="http://saltpepperlime.com/2008/09/01/recipes-for-port-boudin-noir-with-apples-and-beetroot-sauteed-with-cinnamon-and-curcuma/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=saltpepperlime.com&#038;blog=3879643&#038;post=354&#038;subd=saltpepperlime&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://saltpepperlime.com/2008/09/01/recipes-for-port-boudin-noir-with-apples-and-beetroot-sauteed-with-cinnamon-and-curcuma/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Black pudding, beets and apples</media:title>
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		<item>
		<title>Recipes for Port: Pan fried Calves liver with cherry and beetroot sauce</title>
		<link>http://saltpepperlime.com/2008/09/01/recipes-for-port-pan-fried-calves-liver-with-cherry-and-beetroot-sauce/</link>
		<comments>http://saltpepperlime.com/2008/09/01/recipes-for-port-pan-fried-calves-liver-with-cherry-and-beetroot-sauce/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 11:08:47 +0000</pubDate>
		<dc:creator>saltpepperlime</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[what am I drinking with this dish?]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[curcuma]]></category>
		<category><![CDATA[liver]]></category>
		<category><![CDATA[Port]]></category>

		<guid isPermaLink="false">http://saltpepperlime.wordpress.com/?p=347</guid>
		<description><![CDATA[    We pan fried small portions of calves’ liver with salt, pepper and olive oil. We kept the heat high enough to get the outside of the liver crispy (bitterness) on the outside and keep a soft rare center &#8230; <a href="http://saltpepperlime.com/2008/09/01/recipes-for-port-pan-fried-calves-liver-with-cherry-and-beetroot-sauce/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=saltpepperlime.com&#038;blog=3879643&#038;post=347&#038;subd=saltpepperlime&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Calves liver and cherry/beet sauce</media:title>
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		<item>
		<title>Recipes for Port: Salad on a spoon: Sardines, melon and cherries</title>
		<link>http://saltpepperlime.com/2008/09/01/recipes-for-port-salad-on-a-spoon-sardines-melon-and-cherries/</link>
		<comments>http://saltpepperlime.com/2008/09/01/recipes-for-port-salad-on-a-spoon-sardines-melon-and-cherries/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 11:07:21 +0000</pubDate>
		<dc:creator>saltpepperlime</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[what am I drinking with this dish?]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[curcuma]]></category>
		<category><![CDATA[melon]]></category>
		<category><![CDATA[Port]]></category>
		<category><![CDATA[sardines]]></category>
		<category><![CDATA[spoon]]></category>

		<guid isPermaLink="false">http://saltpepperlime.wordpress.com/?p=344</guid>
		<description><![CDATA[    Sounds wild, I know. But it works like a charm. The sardines are a tribute to Portuguese tradition. (And they do grow a lot of cherries in Portugal, I don’t know about melons…) Fresh sardine fillets cut into &#8230; <a href="http://saltpepperlime.com/2008/09/01/recipes-for-port-salad-on-a-spoon-sardines-melon-and-cherries/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=saltpepperlime.com&#038;blog=3879643&#038;post=344&#038;subd=saltpepperlime&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://saltpepperlime.com/2008/09/01/recipes-for-port-salad-on-a-spoon-sardines-melon-and-cherries/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">Sardines, melon and cherry</media:title>
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		<item>
		<title>Recipes for Port:Sautéed chicken gizzards with baby spring potatoes and boiled beets</title>
		<link>http://saltpepperlime.com/2008/09/01/spoon-tapas-recipese-for-port/</link>
		<comments>http://saltpepperlime.com/2008/09/01/spoon-tapas-recipese-for-port/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 11:03:53 +0000</pubDate>
		<dc:creator>saltpepperlime</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[What is in my glass?]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[curcuma]]></category>
		<category><![CDATA[Port]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[spice]]></category>

		<guid isPermaLink="false">http://saltpepperlime.wordpress.com/?p=288</guid>
		<description><![CDATA[            Gésiers with potato and beet Use either confit gizzards or  gizzards that have been cooked for a long time. The gizzards must be really soft and really cooked so that their sweetness comes out. The spices we used were: &#8230; <a href="http://saltpepperlime.com/2008/09/01/spoon-tapas-recipese-for-port/">Continue reading <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=saltpepperlime.com&#038;blog=3879643&#038;post=288&#038;subd=saltpepperlime&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://saltpepperlime.com/2008/09/01/spoon-tapas-recipese-for-port/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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