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	<title>La Cucina Rustica Recipes</title>
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		<title>Deviled Eggs with Espelette Pepper Dressing and Fleur de Sel</title>
		<link>http://www.cybercucina.com/blog/deviled-eggs-with-espelette-pepper-dressing-and-fleur-du-sel/</link>
		<comments>http://www.cybercucina.com/blog/deviled-eggs-with-espelette-pepper-dressing-and-fleur-du-sel/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 17:15:40 +0000</pubDate>
		<dc:creator>Joy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Basque]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.cybercucina.com/blog/?p=2716</guid>
		<description><![CDATA[Espelette Pepper is a variety of chili pepper that is cultivated in the Basque region of France. The plant, originally from Mexico, was introduced into France during the 16th century.&#160;After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade. In this recipe, deviled eggs get a mighty kick of bright flavor from the addition of Espelette Vinegar by A L&#8217;Olivier.&#160;Espelette Vinegar (Poivron au Piment d&#8217;Espelette) is made with vinegar, tomato pulp, red hot pepper pulp, sugar and pectin of apples. On a spiciness scale, Espelette pepper rates 4,000 on the Scoville scale, making it mildly hot. This recipe uses&#160;Espelette Basque Vinegar By A L&#8217;Olivier.&#160; Deviled Eggs with Espelette Pepper Dressing and Fleur de Sel Recipe Type:&#160;Appetizer Cuisine:&#160;Basque Author: Serves:&#160;6 Ingredients 6 Eggs ¼ cup mayonnaise ½ tsp.&#160;Dijon mustard 1 tsp. fresh chives, finely chopped 1 tsp. flat-leaf parsley, finely chopped 2 tbsp.&#160;A L&#8217;Olivier Espelette Pepper Vinegar Fleur de Sel to taste In medium saucepan, place eggs in single layer and cover with water. Bring water to boil [...]]]></description>
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		<title>Butternut Squash Lasagna</title>
		<link>http://www.cybercucina.com/blog/butternut-squash-lasagna/</link>
		<comments>http://www.cybercucina.com/blog/butternut-squash-lasagna/#comments</comments>
		<pubDate>Wed, 20 Mar 2013 18:14:00 +0000</pubDate>
		<dc:creator>Joy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Dish]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.cybercucina.com/blog/?p=2700</guid>
		<description><![CDATA[This meatless lasagna dish is perfect for Lent or Meatless Mondays. It is packed with delicious vegetables like spinach and mushrooms, creamy ricotta and mozzarella cheeses, and garnished with our favorite butternut squash sauce. &#160; &#160; This recipe uses Butternut Squash Pasta Sauce by Stonewall Kitchen available here. Butternut Squash Lasagna Recipe Type: Main Cuisine: Italian Author: CyberCucina Serves: 4-6 Ingredients 8 sheets no boil lasagna 15 ounces ricotta cheese 1/2 cup cream 1 egg yolk, slightly beaten Pinch of ground nutmeg ½ teaspoon salt 5 ounces frozen spinach, thawed, cooked, drained well 2 tablespoons olive oil 2 cups mushrooms, sliced Salt and pepper to taste 2 cups shredded mozzarella cheese 1 jar Stonewall Kitchen Butternut Squash Sauce Instructions Preheat oven to 350 degree F. Lightly grease an 8 x 8-inch baking dish. Place sheets of no boil pasta in hot water in a 9 x 13-inch baking dish; make sure pasta does not stick together while it soaks 10 – 15 minutes. Drain off water. Keep pasta separated so the sheets do not stick. In a medium size bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded mozzarella cheese. In a [...]]]></description>
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		<title>Veal Medallions with Barolo Wine Reduction</title>
		<link>http://www.cybercucina.com/blog/veal-medallions-with-barolo-wine-reduction/</link>
		<comments>http://www.cybercucina.com/blog/veal-medallions-with-barolo-wine-reduction/#comments</comments>
		<pubDate>Fri, 15 Feb 2013 19:26:55 +0000</pubDate>
		<dc:creator>Joy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Dish]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.cybercucina.com/blog/?p=2503</guid>
		<description><![CDATA[Cocoa Butter is well known as a skin care and beauty aid but did you know it can also be used for cooking? Cocoa butter is pressed from roasted cocoa beans, is 100% natural and has a very neutral flavor. Because of its very high &#8216;smoke point&#8217; (refers to the temperature at which a cooking fat breaks down and becomes harmful for health), cocoa butter is ideal for cooking. It is also used in much smaller quantities than other fats and is therefore a healthier alternative to some oils and cow&#8217;s milk butter. In this recipe, cocoa butter adds to the tenderness of the veal fillets as well as to its beautiful color. This recipe uses Cocoa Butter by Venchi available here.  Veal Medallions with Barolo Wine Reduction Recipe Type: Main Cuisine: Italian Author: CyberCucina Serves: 2 Ingredients 4 veal tenderloin medallions 4 squares of cocoa butter 1 bottle Barolo wine 1 shallot chopped 1 carrot chopped 1 small celery stalk chopped 1 clove 2 Juniper berries 1 sprig of rosemary and 2 bay leaves Instructions Pour the entire bottle of Barolo wine in a large high-sided pan. Add the chopped shallot, celery, carrot, clove, juniper berries, pepper along with the [...]]]></description>
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		<title>Hot Pepper Jelly Cornbread (Spoonbread) by Stonewall Kitchen</title>
		<link>http://www.cybercucina.com/blog/hot-pepper-jelly-spoonbread-by-stonewall-kitchen/</link>
		<comments>http://www.cybercucina.com/blog/hot-pepper-jelly-spoonbread-by-stonewall-kitchen/#comments</comments>
		<pubDate>Wed, 26 Dec 2012 22:34:33 +0000</pubDate>
		<dc:creator>Joy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Side dish]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://www.cybercucina.com/blog/?p=2485</guid>
		<description><![CDATA[This Stonewall Kitchen recipe for cornbread (or spoonbread) makes an easy task of serving family and friends for parties or serving buffet style meals. The sweetness of the corn plays off the heat of of the hot pepper jelly for a flavorful side dish that pairs well with country ham, duck, or poultry.  This recipe uses Stonewall Kitchen Red Pepper Jelly available here. &#160; &#160; Hot Pepper Jelly Cornbread by Stonewall Kitchen Recipe Type: Side Cuisine: American Author: CyberCucina Serves: 8 Recipe courtesy Stonewall Kitchen. Ingredients 1/2 cup all purpose flour 1 1/2 cups cornmeal 1Tbsp baking powder 1 Tsp salt 1/2 cup shortening, melted 3 eggs, beaten 1/4 cup Stonewall Kitchen Red Pepper Jelly 1 can (7oz.) whole kernel corn, drained 8 oz. sour cream Instructions Preheat oven to 400 degrees F. In a medium mixing bowl, add all of the above ingredients and stir well. Grease an 8×8” baking pan well and pour mixed ingredients into it. Bake for 15 to 20 minutes or until golden brown and toothpick comes out clean. Serve warm or cut in half and toast or grill. Wrap well to keep moist. 3.2.1226  ]]></description>
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		<title>Italian Maiolica Ceramics from Deruta</title>
		<link>http://www.cybercucina.com/blog/italian-maiolica-ceramics-from-deruta/</link>
		<comments>http://www.cybercucina.com/blog/italian-maiolica-ceramics-from-deruta/#comments</comments>
		<pubDate>Tue, 18 Dec 2012 22:02:12 +0000</pubDate>
		<dc:creator>Joy</dc:creator>
				<category><![CDATA[What's New]]></category>
		<category><![CDATA[Ceramics]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Tableware]]></category>

		<guid isPermaLink="false">http://www.cybercucina.com/blog/?p=2469</guid>
		<description><![CDATA[The clay in Deruta, Italy is good for ceramics. Production of these ceramics began in the Early Middle Ages and hit its artistic peak somewhere around the early 16th century. Deruta ceramics are highly stylized with each locality claiming its own design and often, its own lustrous hues. CyberCucina is happy to announce we now offer fine Deruta maiolica ceramic tableware from Geribi Ceramics. Gerardo Ribigini is the owner and artistic force behind Geribi Ceramics in Deruta, Italy, which he founded in 1982. By maintaining a focus on the classical Deruta ceramic style, Ribigini has been mastering his craft while adding his own hand painted variations to each of the traditional designs. In the world of mass production, standardization, and sameness, Geribi Ceramics stand alone. Evoking classic 16th century designs, the Foglie pattern uses gold-colored foliage against a dark blue background to create one of the collection’s most elegant designs. &#160;]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Steamed Mussels in White Wine Tomato Broth</title>
		<link>http://www.cybercucina.com/blog/steamed-mussels-in-white-wine-tomato-broth/</link>
		<comments>http://www.cybercucina.com/blog/steamed-mussels-in-white-wine-tomato-broth/#comments</comments>
		<pubDate>Wed, 12 Dec 2012 22:59:08 +0000</pubDate>
		<dc:creator>Joy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.cybercucina.com/blog/?p=2453</guid>
		<description><![CDATA[We celebrate Christmas Eve by gathering together as a family and eating a traditional Italian holiday meal, the Feast of the Seven Fishes. Preparation begins days, or even weeks, before with the salt cod being placed in a bowl of water to rehydrate it. Salt cod, or &#8220;baccala&#8221;, will be used in a piquant salad with capers, olives, and celery. Shrimp and squid (both the rings and the tentacles) are either fried, used to make pasta sauce, or added to the traditional vinegar-dressed fish salad of octopus, squid, and shrimp. Scallops are either baked or fried and mussels are steamed in a rich tomato broth. This recipe for Mussels in White Wine and Tomato Broth is a standard and quite a hit with our family. Be sure to serve it with bread so your guests can soak up the wonderful broth left behind. This recipe uses San Marzano Crushed Tomatoes available here.  &#160; Steamed Mussels in White Wine Tomato Broth Recipe Type: Main Cuisine: Italian Author: CyberCucina Serves: 4 Ingredients 4 garlic cloves, finely chopped 3 tablespoons extra-virgin olive oil 1/4 teaspoon dried hot red pepper flakes (optional) 1 cup dry white wine 1 can San Marzano crushed tomatoes, undrained [...]]]></description>
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