<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Thyme Out &#187; Beef</title>
	<atom:link href="http://www.smithandtruslow.com/ThymeOut/category/recipes/food-group/beef/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.smithandtruslow.com/ThymeOut</link>
	<description>Food for Thought from Smith &#38; Truslow</description>
	<lastBuildDate>Thu, 26 Jan 2012 19:35:44 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.6</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Tips for using Flavored Sea Salts</title>
		<link>http://www.smithandtruslow.com/ThymeOut/tips-for-using-flavored-sea-salt/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/tips-for-using-flavored-sea-salt/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 22:05:37 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=758</guid>
		<description><![CDATA[At the farmers&#8217; markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time&#8230; this one is back in our test kitchen and we hope to re-introduce it [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/tips-for-using-flavored-sea-salt/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tarra·Cardamom Encrusted Standing Rib Roast</title>
		<link>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:30:38 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[christmas entree]]></category>
		<category><![CDATA[Organic Tarra Cardamom Rub]]></category>
		<category><![CDATA[red wine reduction sauce]]></category>
		<category><![CDATA[rib roast recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=641</guid>
		<description><![CDATA[An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely  infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Steak with Black Currant and Red Wine Reduction Sauce</title>
		<link>http://www.smithandtruslow.com/ThymeOut/steak-red-wine-reduction-sauce/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/steak-red-wine-reduction-sauce/#comments</comments>
		<pubDate>Thu, 02 Jul 2009 16:39:04 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fourth of July Recipes]]></category>
		<category><![CDATA[8100 Mountainside Bar and Grill]]></category>
		<category><![CDATA[Black Currant Vinegar]]></category>
		<category><![CDATA[Cristom]]></category>
		<category><![CDATA[Organic Tarra Cardamom Rub]]></category>
		<category><![CDATA[red wine reduction sauce recipe]]></category>
		<category><![CDATA[stead with red wine recipe]]></category>
		<category><![CDATA[steak and cardamom]]></category>
		<category><![CDATA[steak and tarragon]]></category>
		<category><![CDATA[steak recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=606</guid>
		<description><![CDATA[The chaos from our most recent renovation project finally ruffled John&#8217;s feathers. Everything we own—from wine and bread crumbs to bike pumps and ski helmets—was strewn throughout the living/dining room in our new loft. Clutter from our once organized pantry occupied every surface in the kitchen. Paint cans, rollers and brushes were piled in the sink to dry. We had just finished priming the  shelves in the soon [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/steak-red-wine-reduction-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Gourmet Beef Burger</title>
		<link>http://www.smithandtruslow.com/ThymeOut/the-gourmet-beef-burger/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/the-gourmet-beef-burger/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:06:19 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[beef recipe]]></category>
		<category><![CDATA[Cardamom]]></category>
		<category><![CDATA[grilled beef recipe]]></category>
		<category><![CDATA[grilled meats]]></category>
		<category><![CDATA[hamburger]]></category>
		<category><![CDATA[hamburger recipe]]></category>
		<category><![CDATA[Organic Tarra Cardamom Rub]]></category>
		<category><![CDATA[Tarragon]]></category>
		<category><![CDATA[Tarra·Cardamom Rub]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=583</guid>
		<description><![CDATA[We custom blend our Organic Tarra·Cardamom Rub for the chef de cuisine of the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. He rubs the blend on elk and cooks it over a wood fired grill. It is absolutely fabulous. When I can beg some elk off a hunting friend, I do. Otherwise [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/the-gourmet-beef-burger/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Tenderloin with Tarra·Cardamom Rub</title>
		<link>http://www.smithandtruslow.com/ThymeOut/beef-tenderloin-with-tarra%c2%b7cardamom-rub/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/beef-tenderloin-with-tarra%c2%b7cardamom-rub/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:03:53 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Cardamom Rub]]></category>
		<category><![CDATA[Elk Rub]]></category>
		<category><![CDATA[grilled beef tenderloin recipe]]></category>
		<category><![CDATA[Organic Beef Rub]]></category>
		<category><![CDATA[Organic Tarra·Cardamom Rub]]></category>
		<category><![CDATA[recipes for steak]]></category>
		<category><![CDATA[steak recipe]]></category>
		<category><![CDATA[Tarragon Rub]]></category>
		<category><![CDATA[Venison Rub]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=587</guid>
		<description><![CDATA[
My mother spends the summer in a small cabin on Wolf Lake, in the Catskill Mountains. Though only two hours from New York City, it is truly &#8220;peace on earth&#8221;&#8230; that is until company arrives.
And company comes all summer long. My brothers and I, with families in tow, make an annual sojourn back to the [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/beef-tenderloin-with-tarra%c2%b7cardamom-rub/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Painting the Pantry</title>
		<link>http://www.smithandtruslow.com/ThymeOut/painting-the-pantry/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/painting-the-pantry/#comments</comments>
		<pubDate>Sat, 02 May 2009 20:11:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Food Memories]]></category>
		<category><![CDATA[8100 mountainside bar and grille]]></category>
		<category><![CDATA[Cristom]]></category>
		<category><![CDATA[Organic Tarra·Cardamom Rub]]></category>
		<category><![CDATA[red wine reduction sauce recipe]]></category>
		<category><![CDATA[steak and cardamom recipe]]></category>
		<category><![CDATA[steak and tarragon recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/painting-the-pantry/</guid>
		<description><![CDATA[The chaos from our most recent renovation project finally ruffled John&#8217;s feathers. Everything we own—from wine and bread crumbs to bike pumps and ski helmets—was strewn throughout the living/dining room in our new loft. Clutter from our once organized pantry occupied every surface in the kitchen. Paint cans, rollers and brushes were piled in the sink to dry. We had just [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/painting-the-pantry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apres Ski Lasagna</title>
		<link>http://www.smithandtruslow.com/ThymeOut/apres-ski-lasagna/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/apres-ski-lasagna/#comments</comments>
		<pubDate>Fri, 19 Sep 2008 20:38:10 +0000</pubDate>
		<dc:creator>Jenny Ross</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[lasagna recipe]]></category>
		<category><![CDATA[Organic Basil]]></category>
		<category><![CDATA[Organic Black Pepper]]></category>
		<category><![CDATA[Organic Fennel Seed]]></category>
		<category><![CDATA[Organic Red Pepper Flakes]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[tomato sauce recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=525</guid>
		<description><![CDATA[Coming in from the slopes rosy-cheeked and hungry,  wouldn&#8217;t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.
Ingredients
For Sauce:

1 lb hot Italian sausage (about 5 links)
½ lb – ¾ lb ground beef
½ cup finely chopped [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/apres-ski-lasagna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spaghetti with Southwestern-style meatballs</title>
		<link>http://www.smithandtruslow.com/ThymeOut/spaghetti-with-meatballs/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/spaghetti-with-meatballs/#comments</comments>
		<pubDate>Sat, 13 Sep 2008 20:53:00 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[meatball recipe]]></category>
		<category><![CDATA[meatballs]]></category>
		<category><![CDATA[organic chili powder]]></category>
		<category><![CDATA[organic cumin]]></category>
		<category><![CDATA[Organic Red Pepper Flakes]]></category>
		<category><![CDATA[pasta recipe]]></category>
		<category><![CDATA[spaghetti]]></category>
		<category><![CDATA[spaghetti recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=506</guid>
		<description><![CDATA[This is adapted from Pierre Franey&#8217;s recipe in Cooking with the 60-Minute Gourmet.  As usual, I up the red pepper flakes, and make mandatory the optional jalepeno. As Madonna says, “if you can’t stand the heat, get off of my street”. (From her song I Love New York). To echo the festive Santa Fe feeling [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spaghetti-with-meatballs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

