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	<title>Rare Forms by Amy Goldman &#187; Recipes</title>
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	<link>http://www.rareforms.com</link>
	<description>Amy Goldman is preserving the agricultural heritage and genetic diversity of heirloom fruits and vegetables.</description>
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		<title>SPICY TOMATO SALSA</title>
		<link>http://www.rareforms.com/food/spicy-tomato-salsa/</link>
		<comments>http://www.rareforms.com/food/spicy-tomato-salsa/#comments</comments>
		<pubDate>Tue, 29 Jul 2008 16:38:35 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks & Sandwiches]]></category>

		<guid isPermaLink="false">http://www.rareforms.com/?p=606</guid>
		<description><![CDATA[
The key to a well-balanced salsa—apart from picking the right tomatoes—is pickling the onions in lime juice. This recipe can be combined with mashed avocados to make an outstanding guacamole. Serve as a dip for chips or spoon as salsa over grilled fish or fowl.
Yield: 1 quart
1 cup small-diced red onions
2 tablespoons fresh lime juice
2 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>GREEN TOMATO AND CURRANT CHUTNEY</title>
		<link>http://www.rareforms.com/food/green-tomato-and-currant-chutney/</link>
		<comments>http://www.rareforms.com/food/green-tomato-and-currant-chutney/#comments</comments>
		<pubDate>Tue, 29 Jul 2008 16:29:24 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Accompaniments]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.rareforms.com/?p=599</guid>
		<description><![CDATA[
If, according to tomato guru Jan Blum, “paste tomatoes specialize in sauces,” then green tomatoes specialize in chutneys, chow chows, and pickles. This sweet and spicy chutney is an appetizing aside.

Yield: 4 quarts.
6 pounds green (unripe) tomatoes, cut into small dice
2 cups small-diced onions
3 tablespoons slivered garlic
3 tablespoons peeled and slivered fresh ginger
2 cups dried [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>BAKED BLACK COD WITH TOMATO BUTTER</title>
		<link>http://www.rareforms.com/food/baked-black-cod-with-tomato-butter/</link>
		<comments>http://www.rareforms.com/food/baked-black-cod-with-tomato-butter/#comments</comments>
		<pubDate>Tue, 22 Jul 2008 14:05:33 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.rareforms.com/?p=438</guid>
		<description><![CDATA[
A gorgeous meal, especially when the black cod is paired with black tomatoes, such as Black Krim or Russian Black.
Yield: 8 portions
Boiled Potatoes
3 pounds small potatoes
Water to cover potatoes
2 tablespoons salt
6 tablespoons (¾ stick) butter, sliced
Tomato Butter
½ cup minced shallots
2 cups dry white wine
1 tablespoon white wine vinegar
½ cup tomato juice
1 cup heavy cream
2 cups [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>GALETTE OF WHITE PEACHES AND TOMATOES</title>
		<link>http://www.rareforms.com/food/galette-of-white-peaches-and-tomatoes/</link>
		<comments>http://www.rareforms.com/food/galette-of-white-peaches-and-tomatoes/#comments</comments>
		<pubDate>Tue, 22 Jul 2008 13:29:11 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.rareforms.com/?p=409</guid>
		<description><![CDATA[
When newly introduced in sixteenth-century Europe, the tomato was mistaken for the “wolf peach” or Lycopersicon that Galen had identified more than a thousand years earlier. The name stuck in one form or another (now Solanum lycopersicum) even after botanists realized the tomato was strictly New World in origin; and I can’t help equating the [...]]]></description>
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		<title>CHERRY TOMATO SALAD AND BAKED RICOTTA CHEESE WITH TAPENADE CROUTONS</title>
		<link>http://www.rareforms.com/food/cherry-tomato-salad-and-baked-ricotta-cheese-with-tapenade-croutons/</link>
		<comments>http://www.rareforms.com/food/cherry-tomato-salad-and-baked-ricotta-cheese-with-tapenade-croutons/#comments</comments>
		<pubDate>Mon, 21 Jul 2008 20:58:58 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipe of the Month]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks & Sandwiches]]></category>

		<guid isPermaLink="false">http://www.rareforms.com/?p=384</guid>
		<description><![CDATA[
An eating experience that verges on perfection. This partnership of Italian and French cuisines combines rich, succulent ricotta, powerful tomato salad (full of sour, sweet, and salty tastes), bitter tapenade, and crisp bread.

Yield: 10 portions
Baked Ricott a Cheese
1½ pounds whole-milk ricotta cheese
¼ cup extra-virgin olive oil
Coarse-ground black pepper as needed
Sherry Shallot Vinaigrette
1 tablespoon sherry vinegar
2 [...]]]></description>
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		</item>
		<item>
		<title>COLORFUL GAZPACHO</title>
		<link>http://www.rareforms.com/food/colorful-gazpacho/</link>
		<comments>http://www.rareforms.com/food/colorful-gazpacho/#comments</comments>
		<pubDate>Mon, 21 Jul 2008 20:14:45 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.rareforms.com/?p=368</guid>
		<description><![CDATA[
Gazpacho is even more delightful when tricolored with green, red, and yellow tomatoes. Serve the soup in glass goblets and allow guests to choose from an array of garnishes on the banquet table. Place a pitcher of olive oil on the table to accentuate the positives.
Yield: 12 portions
Gazpacho
2½ pounds tomatoes, red and pink
2½ pounds tomatoes, [...]]]></description>
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