<?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>Plating Up &#187; Brooke Dojny</title>
	<atom:link href="http://blog.mainefoodandlifestyle.com/author/brooke-dojny/feed" rel="self" type="application/rss+xml" />
	<link>http://blog.mainefoodandlifestyle.com</link>
	<description></description>
	<lastBuildDate>Tue, 07 Feb 2012 01:37:41 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.4</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Fore Street Chef Sam Hayward: Pan Roast of Fish and Shellfish</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/pan-roast-fish-shellfish.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/pan-roast-fish-shellfish.html#comments</comments>
		<pubDate>Tue, 24 Jan 2012 18:24:03 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Chefs and Restaurants]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Maine Restaurants]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brooke Dojny]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Pan Roast of Fish and Shellfish]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14807</guid>
		<description><![CDATA[At Fore Street, entrée choices change daily and with the seasons, as would be expected from a chef as well-regarded as Sam Hayward. This pan roast of fish and shellfish is another example of why he's earned such praise.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2012/01/pan-roast-fish-shellfish.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Maple-Painted Baked Winter Squash</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/maple-baked-winter-squash.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/maple-baked-winter-squash.html#comments</comments>
		<pubDate>Tue, 22 Nov 2011 18:29:05 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[acorn]]></category>
		<category><![CDATA[Brooke Dojny]]></category>
		<category><![CDATA[Butternut]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[delicata]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Hubbard]]></category>
		<category><![CDATA[Maine maple syrup]]></category>
		<category><![CDATA[maple ginger glaze]]></category>
		<category><![CDATA[Maple-Painted Baked Winter Squash]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[winter squash]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13908</guid>
		<description><![CDATA[All kinds of winter squash grow beautifully in northern climes. They all take well to this kind of simple glaze of butter, maple syrup, and ginger.

]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/11/maple-baked-winter-squash.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Spice-Brined Pork Tenderloin with Heirloom Tomato Salad</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/09/pork-tenderloin-heirloom-tomato.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/09/pork-tenderloin-heirloom-tomato.html#comments</comments>
		<pubDate>Mon, 12 Sep 2011 19:49:51 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brooke Dojny]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Grilled Spice-Brined Pork Tenderloin with Heirloom Tomato Salad]]></category>
		<category><![CDATA[heirloom tomatoes]]></category>
		<category><![CDATA[pork tenderloin]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=12919</guid>
		<description><![CDATA[If they are not overcooked, pork tenderloins will be buttery-tender, and the smoky grilled meat is beautifully complemented by this end-of-summer salad made with juicy, right-from-the-vine heirloom (or otherwise) tomatoes.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/09/pork-tenderloin-heirloom-tomato.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gratin of Berries with Sweet Cheese Topping</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/08/gratin-of-berries-sweet-cheese.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/08/gratin-of-berries-sweet-cheese.html#comments</comments>
		<pubDate>Fri, 19 Aug 2011 15:33:07 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Gratin of Berries with Sweet Cheese Topping]]></category>
		<category><![CDATA[Maine summer berries]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=12494</guid>
		<description><![CDATA[Ripe summer berries are topped with dollops of sweetened goat cheese and briefly baked in a hot oven. What could possibly be simpler? Or more delicious?]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/08/gratin-of-berries-sweet-cheese.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Maine Potato Salad with Egg and Pickles</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/07/maine-potato-salad.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/07/maine-potato-salad.html#comments</comments>
		<pubDate>Wed, 06 Jul 2011 18:26:59 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[potato salad]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=11760</guid>
		<description><![CDATA[This deliciously eggy, slightly sweet (from the pickle juice) potato salad is my rendition of a good, old-fashioned New England potato salad.

]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/07/maine-potato-salad.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pastry-Wrapped Brie with Sage and Blueberry Vinegar</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/06/pastry-wrapped-brie.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/06/pastry-wrapped-brie.html#comments</comments>
		<pubDate>Wed, 08 Jun 2011 19:52:22 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Artisans]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brie]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Hahn's End]]></category>
		<category><![CDATA[Maine cheesemakers]]></category>
		<category><![CDATA[Pastry-Wrapped Brie with Sage and Blueberry Vinegar]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=11355</guid>
		<description><![CDATA[Elegant and impressive, this pastry-wrapped cheese hors d'oeuvre is actually a breeze to put together.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/06/pastry-wrapped-brie.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Portland Quahog Chowder</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/05/portland-quahog-chowder.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/05/portland-quahog-chowder.html#comments</comments>
		<pubDate>Sun, 22 May 2011 20:01:24 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brooke Dojny]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Portland Quahog Chowder]]></category>
		<category><![CDATA[quahogs]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=11103</guid>
		<description><![CDATA[Mainers traditionally preferred chowders made with soft-shell steamer clams. In fact, if they built a chowder made with hard-shell clams, they would specifically call it quahog chowder as a differentiation. However, the further south you got---especially from Portland on down to the state line---the more likely you'd be to encounter the Boston-style brew: lightly flour-thickened and made with chopped hard-shell clams.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/05/portland-quahog-chowder.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spice-Trade Chicken Curry</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/04/spice-trade-chicken-curry.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/04/spice-trade-chicken-curry.html#comments</comments>
		<pubDate>Mon, 18 Apr 2011 01:20:53 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Brooke Dojny]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[curried chicken]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Spice-Trade Chicken Curry]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=10463</guid>
		<description><![CDATA[This curried chicken recipe is sharp with spice, but mellowed and enriched by the coconut milk in the sauce.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/04/spice-trade-chicken-curry.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Linda Greenlaw&#8217;s Ginger-Almond Wafers</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/02/linda-greenlaws-ginger-almond-wafers.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/02/linda-greenlaws-ginger-almond-wafers.html#comments</comments>
		<pubDate>Thu, 24 Feb 2011 20:47:18 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Island Living]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Ginger-Almond Wafers]]></category>
		<category><![CDATA[Linda Greenlaw]]></category>
		<category><![CDATA[Martha Greenlaw]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=9696</guid>
		<description><![CDATA[This is a deliciously crunchy, not-too-sweet wafer cookie that comes via Linda Greenlaw and her mother, Martha. Since ginger is a natural sea-sickness remedy, Linda touts these cookies as the ideal mid-morning snack aboard a fishing boat. ]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/02/linda-greenlaws-ginger-almond-wafers.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Blueberry Oatmeal Scones</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/02/dried-blueberry-oatmeal-scones.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/02/dried-blueberry-oatmeal-scones.html#comments</comments>
		<pubDate>Sat, 12 Feb 2011 18:58:03 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[blueberry oatmeal scones]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Maine blueberries]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=9513</guid>
		<description><![CDATA[Use dried or frozen Maine blueberries and enjoy these scones year round.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/02/dried-blueberry-oatmeal-scones.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

