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	<title>Plating Up &#187; Michael Salmon</title>
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		<title>Blackberry Mojito</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/08/blackberry-mojito.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/08/blackberry-mojito.html#comments</comments>
		<pubDate>Sun, 29 Aug 2010 01:18:41 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Chefs and Restaurants]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[blackberries]]></category>
		<category><![CDATA[Camden]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[Hartstone Inn]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[mixed drink]]></category>
		<category><![CDATA[mojito]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=7180</guid>
		<description><![CDATA[As one of our most popular drink specials, the mojito is delicious on its own or with the addition of berries or other fruit. The blackberries make for a dramatic presentation.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Summer Sorbets</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/07/summer-sorbets.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/07/summer-sorbets.html#comments</comments>
		<pubDate>Thu, 01 Jul 2010 22:59:57 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Chefs and Restaurants]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[berry sorbet]]></category>
		<category><![CDATA[Hartstone Inn]]></category>
		<category><![CDATA[Hartstone sorbet]]></category>
		<category><![CDATA[lemon sorbet]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[Michael Salmon]]></category>
		<category><![CDATA[papaya sorbet]]></category>
		<category><![CDATA[peach]]></category>
		<category><![CDATA[sorbet]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6231</guid>
		<description><![CDATA[These recipes from Michael Salmon of Camden's Hartstone Inn are sure to cool you off deliciously this summer! ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Seared Sea Scallops with Spring Pea Cream and Smoked Salmon</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/04/seared-sea-scallops.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/04/seared-sea-scallops.html#comments</comments>
		<pubDate>Sun, 18 Apr 2010 21:23:21 +0000</pubDate>
		<dc:creator>Michael Salmon</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 Chefs]]></category>
		<category><![CDATA[Maine Chefs and Restaurants]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Maine sea scallops]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sea scallops]]></category>
		<category><![CDATA[Seared Sea Scallops with Spring Pea Cream and Smoked Salmon]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4849</guid>
		<description><![CDATA[Diver scallops in Maine are some of the best you will find anywhere in the world. The term "diver scallops" refers to a scallop that was harvested by an actual person doing the diving to the bottom of the ocean and hand harvesting usually only the larger specimens.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Pistachio and Chocolate Ganache Tart</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/04/pistachio-and-chocolate.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/04/pistachio-and-chocolate.html#comments</comments>
		<pubDate>Wed, 07 Apr 2010 17:21:48 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></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[caramel-rum sauce]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[Hartstone Inn]]></category>
		<category><![CDATA[pistachio and chocolate ganache tart]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4820</guid>
		<description><![CDATA[Chocolate lovers beware! Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed. To hasten the process, a good-quality boxed fudge-brownie mix can be used with the addition of pistachios.]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Chive Smashed Potatoes</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/02/chive-smashed-potatoes.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/02/chive-smashed-potatoes.html#comments</comments>
		<pubDate>Wed, 17 Feb 2010 01:51:51 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chives]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[smashed potatoes]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4094</guid>
		<description><![CDATA[I use a potato masher to create the coarse texture of my smashed potatoes. As for the chives, my kitchen herb garden provides me with fresh herbs --everything from rosemary and Italian parsley to  sage and thyme. All of these herbs and many others complement the mild flavor of potatoes. Other flavorings I add to the potatoes are Parmesan cheese, smoked tomato puree, roasted garlic and caramelized red onions.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/02/chive-smashed-potatoes.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Halibut Tapenade</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/01/halibut-tapenade.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/01/halibut-tapenade.html#comments</comments>
		<pubDate>Thu, 14 Jan 2010 22:55:20 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[Hartstone Inn]]></category>
		<category><![CDATA[tapenade]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=3516</guid>
		<description><![CDATA[This fabulous recipe comes to us courtesy of Camden chef and innkeeper Michael Salmon of the Hartstone Inn.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/01/halibut-tapenade.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Crisp Spiced Nuts</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/12/crisp-spiced-nuts.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/12/crisp-spiced-nuts.html#comments</comments>
		<pubDate>Sat, 19 Dec 2009 02:01:28 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[hazelnuts]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spiced mixed nuts]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=3339</guid>
		<description><![CDATA[Perfect for holiday snacking or to give as a gift, try Michael Salmon's recipe for crisp spiced nuts.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2009/12/crisp-spiced-nuts.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Onion, Sage, and Olive Tartlets</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/10/onion-sage-and-olive-tartlets.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/10/onion-sage-and-olive-tartlets.html#comments</comments>
		<pubDate>Sun, 25 Oct 2009 22:39:20 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=2252</guid>
		<description><![CDATA[Onion, Sage, and Olive Tartlets
Michael Salmon, Hartstone Inn

1 batch pastry dough
1 pound yellow onions (3 medium-sized onions), sliced
2 slices thick bacon, finely diced
1 teaspoon granulated sugar
½ teaspoon Kosher salt
2 to 3 teaspoons Balsamic vinegar
2 Tablespoons finely chopped fresh sage
½ cup kalamata olives, pitted and coarsely chopped
Freshly ground black pepper
¼ cup heavy cream
1 large egg
¼ cup [...]]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2009/10/onion-sage-and-olive-tartlets.html/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Potato and Leek Soup with White Truffle Oil</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/10/potato-and-leek-soup.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/10/potato-and-leek-soup.html#comments</comments>
		<pubDate>Sat, 10 Oct 2009 02:50:34 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Hartstone Inn]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[Michael Salmon]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[truffle oil]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=2239</guid>
		<description><![CDATA[Potato and Leek Soup with White Truffle Oil
Michael Salmon, Hartstone Inn
½ pound leeks, white and light green parts only sliced (about 3 cups)
2 Tablespoons unsalted butter
½ cup chopped yellow onions
2 garlic cloves, minced
1 pound red potatoes, peeled and cut into 1-inch dice (about 2½ cups)
4 cups chicken stock
1 bay leaf
1 sprig fresh thyme
Salt and white [...]]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2009/10/potato-and-leek-soup.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Butternut Squash Soup with a Nutmeg Cream</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/10/butternut-squash-soup.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/10/butternut-squash-soup.html#comments</comments>
		<pubDate>Fri, 02 Oct 2009 01:30:03 +0000</pubDate>
		<dc:creator>Michael Salmon</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[nutmeg cream]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=2145</guid>
		<description><![CDATA[Butternut Squash Soup with a Nutmeg Cream
Michael Salmon, Hartstone Inn

2½ pounds butternut squash, skin and seeds removed, roughly cut into ½-inch cubes
2 medium carrots, peeled and roughly cut into ½-inch cubes
2 Tablespoons canola oil
2 medium-sized yellow onions, peeled and roughly cut
1 stalk celery, roughly cut
1½ quarts chicken stock
1 bay leaf
¼ teaspoon thyme leaves
1½ teaspoons brown [...]]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2009/10/butternut-squash-soup.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
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