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	<title>Thyme Out &#187; French</title>
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	<link>http://www.smithandtruslow.com/ThymeOut</link>
	<description>Food for Thought from Smith &#38; Truslow</description>
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		<title>Grilled Chicken with Herbes Provencal</title>
		<link>http://www.smithandtruslow.com/ThymeOut/grilled-chicken-with-herbes-provencal/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/grilled-chicken-with-herbes-provencal/#comments</comments>
		<pubDate>Mon, 22 Mar 2010 19:21:52 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fourth of July Recipes]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Grilled Chicken Recipe]]></category>
		<category><![CDATA[organic herbes provencal]]></category>
		<category><![CDATA[Organic Herbs De Provence]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=669</guid>
		<description><![CDATA[While the contractors continued to rip apart our condo, we escaped the dust and rubble and spent three days in the mountains. Thursday was sunny and hot (I got a sunburn). The weather turned manic on Friday, dropped 30 degrees, and pummeled us with a spectacular spring storm, dropping more than a foot of snow in [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Rockin Tuna Fish Salad</title>
		<link>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 16:50:04 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[organic herbes provencal]]></category>
		<category><![CDATA[Organic Herbs De Provence]]></category>
		<category><![CDATA[tuna salad]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=662</guid>
		<description><![CDATA[Hold the mayo for this tuna salad. You won&#8217;t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.
Ingredients

1 teaspoon Dijon mustard
juice of 1/2 lemon
1 teaspoon olive oil
1 teaspoon organic herbes provencal
1 [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Poached Pear Tart</title>
		<link>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:32:33 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[basic cooking class]]></category>
		<category><![CDATA[culinary school of the rockies]]></category>
		<category><![CDATA[Organic Black Peppercorns]]></category>
		<category><![CDATA[Organic Cinnamon Sticks]]></category>
		<category><![CDATA[Organic Cloves]]></category>
		<category><![CDATA[Organic Vanilla Bean]]></category>
		<category><![CDATA[pear tart recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=646</guid>
		<description><![CDATA[This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Truffled Snow Pea Salad with Parmesan</title>
		<link>http://www.smithandtruslow.com/ThymeOut/truffled-snow-pea-salad-with-parmesan/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/truffled-snow-pea-salad-with-parmesan/#comments</comments>
		<pubDate>Wed, 26 Aug 2009 19:09:10 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Kelly Liken]]></category>
		<category><![CDATA[snow pea salad recipe]]></category>
		<category><![CDATA[truffle oil vinaigrette]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=630</guid>
		<description><![CDATA[By 6:00am last Saturday we were en route to the Edwards&#8217; Farmers Market, where we sell our freshly ground organic  spices from a booth.  I much prefer driving in Saturday&#8217;s spectacular morning light to fighting the Friday evening traffic. As we left the foothills, a thunderstorm loomed to the north.  The sky above Boulder was black, as [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Trout en Papillote</title>
		<link>http://www.smithandtruslow.com/ThymeOut/trout-en-papillote/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/trout-en-papillote/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 14:15:37 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[8100 Mountainside Bar and Grill]]></category>
		<category><![CDATA[trout]]></category>
		<category><![CDATA[trout en papillote recipe]]></category>
		<category><![CDATA[trout recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=621</guid>
		<description><![CDATA[I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it&#8217;s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The &#8220;Papillote&#8221; keeps the fish moist and flavorful. Not only is it [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/trout-en-papillote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bernaise Sauce</title>
		<link>http://www.smithandtruslow.com/ThymeOut/bernaise-sauce/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/bernaise-sauce/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 14:15:04 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Bernaise Sauce Recipe]]></category>
		<category><![CDATA[fish sauce recipe]]></category>
		<category><![CDATA[Park Hyatt in Beaver Creek]]></category>
		<category><![CDATA[sauce for fish recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=622</guid>
		<description><![CDATA[Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO.  Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce. Béarnaise is one of my favorite sauces, and this one did not disappoint.
They will be holding 3 more grilling [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/bernaise-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beurre Blanc Sauce</title>
		<link>http://www.smithandtruslow.com/ThymeOut/beurre-blanc-sauce/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/beurre-blanc-sauce/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 14:14:10 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[beurre blanc sauce recipe]]></category>
		<category><![CDATA[butter sauce recipe]]></category>
		<category><![CDATA[sauce for fish recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=625</guid>
		<description><![CDATA[Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled halibut. What a nice complement to fish.
They will be holding 3 more grilling exhibitions throughout [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/beurre-blanc-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gribiche Sauce</title>
		<link>http://www.smithandtruslow.com/ThymeOut/gribiche-sauce/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/gribiche-sauce/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 14:13:09 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[French]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[gribiche sauce recipe]]></category>
		<category><![CDATA[organic parsley]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=624</guid>
		<description><![CDATA[Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled salmon.
They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/gribiche-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Brie with Honey, Spiced Nuts and Baby Apricots</title>
		<link>http://www.smithandtruslow.com/ThymeOut/brie-with-honey-spiced-nuts-and-baby-apricots/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/brie-with-honey-spiced-nuts-and-baby-apricots/#comments</comments>
		<pubDate>Wed, 08 Jul 2009 18:34:46 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[By Food Group]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[apricots]]></category>
		<category><![CDATA[baby apricots]]></category>
		<category><![CDATA[Baked Brie Recipe]]></category>
		<category><![CDATA[brie]]></category>
		<category><![CDATA[plumcots]]></category>
		<category><![CDATA[spiced nuts]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=611</guid>
		<description><![CDATA[Have you noticed the tiny baby apricots, or plumcots, at farmer&#8217;s markets lately? They look so pretty and taste delicious with creamy brie and toasty nuts. This  appetizer is quick and easy to assemble, with a great balance of flavors and textures.
Ingredients:

wedge of brie
honey
baby apricots or plumcots, washed and halved
Granny Smith apples, sliced thin
Spiced toasted walnuts
fig leaves [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/brie-with-honey-spiced-nuts-and-baby-apricots/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Chicken with Savory Mushroom Duxelle</title>
		<link>http://www.smithandtruslow.com/ThymeOut/roasted-chicken-with-savory-mushroom-duxelle/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/roasted-chicken-with-savory-mushroom-duxelle/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:05:42 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Mushroom Duxelle recipe]]></category>
		<category><![CDATA[Organic Ginger-Mustard Rub]]></category>
		<category><![CDATA[Roasted Chicken recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=593</guid>
		<description><![CDATA[I know chicken breasts are simple and easy. But, roasting a whole chicken is definitely worth the extra effort. The roasted bird has a better texture, is more tender, and definately tastes better&#8230; and its cheaper! I made this last week for friends who were passing through Denver. The four of us devoured the whole bird. The only [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/roasted-chicken-with-savory-mushroom-duxelle/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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