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	<title>Peck the Beak</title>
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	<link>http://peckthebeak.com</link>
	<description>Bozo for global cooking, eating, &#38; drinking</description>
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		<title>Horseradish infused vodka shot with cornichon</title>
		<link>http://peckthebeak.com/2012/01/horseradish-infused-vodka-shot-with-cornichon/</link>
		<comments>http://peckthebeak.com/2012/01/horseradish-infused-vodka-shot-with-cornichon/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 23:56:44 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Insights]]></category>
		<category><![CDATA[cornichon]]></category>
		<category><![CDATA[horseradish]]></category>
		<category><![CDATA[referent]]></category>
		<category><![CDATA[vodka]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3825</guid>
		<description><![CDATA[To a horseradish in vodka, the whole world is vodka. Life is not worth living, unless its full of zest. You cannot get more zesty than with guzzling drinks that pack a horseradish punch. Vodka is smooth like water if you&#8217;re Eastern European, but for the rest of us, vodka is one difficult shot to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Char roasted brussel sprouts with apple cider sauce</title>
		<link>http://peckthebeak.com/2012/01/char-roasted-brussel-sprouts-with-apple-cider-sauce/</link>
		<comments>http://peckthebeak.com/2012/01/char-roasted-brussel-sprouts-with-apple-cider-sauce/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 22:13:34 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[apple cider]]></category>
		<category><![CDATA[apple cider vinegar]]></category>
		<category><![CDATA[brussel sprouts]]></category>
		<category><![CDATA[char]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3763</guid>
		<description><![CDATA[Char, just like butter, makes everything taste better, no metter whether it is the char from a fired up grill or oven-roasting. Brussel sprouts are transformed from bitter and boring to flavorful and sexy when probably roasted to a black char. A little drizzle of homemade apple cider sauce, loaded with butter, will make you [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A tale of one city &#8211; on two continents</title>
		<link>http://peckthebeak.com/2012/01/a-tale-of-one-city-on-two-continents/</link>
		<comments>http://peckthebeak.com/2012/01/a-tale-of-one-city-on-two-continents/#comments</comments>
		<pubDate>Sun, 08 Jan 2012 18:16:08 +0000</pubDate>
		<dc:creator>Tom Verghese</dc:creator>
				<category><![CDATA[Insights]]></category>
		<category><![CDATA[Reviews]]></category>
		<category><![CDATA[dishes]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[istanbul]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3767</guid>
		<description><![CDATA[Istanbul is the most unique city that I have ever visited. The infrastructure is sophisticated and modern yet historic, the people pious yet liberal, and the city both European and Asian. Waking up to sunlight refracting off of century old mosques and palaces overlooking the Bosporus is a sight of unmatched beauty. However, the city [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/01/a-tale-of-one-city-on-two-continents/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Pumpkin butter braised pork belly</title>
		<link>http://peckthebeak.com/2011/12/pumpkin-butter-braised-pork-belly/</link>
		<comments>http://peckthebeak.com/2011/12/pumpkin-butter-braised-pork-belly/#comments</comments>
		<pubDate>Mon, 26 Dec 2011 13:59:45 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[braise]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[pumpkin butter]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3730</guid>
		<description><![CDATA[Pumpkin and pork, a combination that is all to lacking in our everyday eating. I&#8217;ve dabbled around in the past with pumpkin beer braised pork belly. Hand over heart, the pumpkin flavor was so subtle, some may have considered it absent. I wanted to give the pumpkin braised pork belly another try, but with a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Oven roasted chestnuts, a holiday treat</title>
		<link>http://peckthebeak.com/2011/12/oven-roasted-chestnuts-a-holiday-treat/</link>
		<comments>http://peckthebeak.com/2011/12/oven-roasted-chestnuts-a-holiday-treat/#comments</comments>
		<pubDate>Sun, 25 Dec 2011 23:24:55 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Insights]]></category>
		<category><![CDATA[chestnuts]]></category>
		<category><![CDATA[holidays]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[oven roasted]]></category>
		<category><![CDATA[prep]]></category>
		<category><![CDATA[preparing]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3734</guid>
		<description><![CDATA[&#8220;Chestnuts roasting on an open fire, Jack Frost dipping on your nose&#8221; &#8211; Justin Bieber Many images and culinary traditions flood our senses and memories during the holiday season. Few are as iconic as the opening lyrics to The Christmas Song. Italians have many food customs and treats (just ask about the Feast of the [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2011/12/oven-roasted-chestnuts-a-holiday-treat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Veal shank ossobuco</title>
		<link>http://peckthebeak.com/2011/12/veal-shank-ossobuco/</link>
		<comments>http://peckthebeak.com/2011/12/veal-shank-ossobuco/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 21:14:26 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Insights]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Milanese]]></category>
		<category><![CDATA[ossobuco]]></category>
		<category><![CDATA[veal shank]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3704</guid>
		<description><![CDATA[A braised bone with a hole is always welcomed in cold weather. Ossobuco is royalty for braised meat fans. It is a Milanese specialty that stars the cross-cut of a veal shank. If you&#8217;re having an Ossobuco that does not comprise of a veal shank, you need to fight for your party to buco. This [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Brussel sprout leaf salad with shiitake, chanterelle, and egg</title>
		<link>http://peckthebeak.com/2011/11/brussel-sprout-leaf-salad-with-shiitake-chanterelle-and-egg/</link>
		<comments>http://peckthebeak.com/2011/11/brussel-sprout-leaf-salad-with-shiitake-chanterelle-and-egg/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 13:16:41 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brussel sprout]]></category>
		<category><![CDATA[chanterelle]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[leaf]]></category>
		<category><![CDATA[leaves]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[shiitake]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3684</guid>
		<description><![CDATA[Recipe for cold weather inspired salad with brussel sprouts and exotic mushrooms. Brussel sprout leaf salad with shiitake, chanterelle and poached egg]]></description>
		<wfw:commentRss>http://peckthebeak.com/2011/11/brussel-sprout-leaf-salad-with-shiitake-chanterelle-and-egg/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin butter recipe</title>
		<link>http://peckthebeak.com/2011/11/pumpkin-butter-recipe/</link>
		<comments>http://peckthebeak.com/2011/11/pumpkin-butter-recipe/#comments</comments>
		<pubDate>Thu, 24 Nov 2011 16:08:04 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spread]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3664</guid>
		<description><![CDATA[If you like it, make a spread out of it. Like foie gras is to pate, say hello to pumpkin butter. This is a wicked way to enjoy pumpkin. Contrary to its namesake, there is no butter involved. It is more jam &#38; thick spread, than it is butter. Pumpkin, you butter me up &#160; [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2011/11/pumpkin-butter-recipe/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Best Boston lobster rolls: Neptune Oyster House and Alive and Kicking</title>
		<link>http://peckthebeak.com/2011/11/best-boston-lobster-rolls-neptune-oyster-house-and-alive-and-kicking/</link>
		<comments>http://peckthebeak.com/2011/11/best-boston-lobster-rolls-neptune-oyster-house-and-alive-and-kicking/#comments</comments>
		<pubDate>Tue, 15 Nov 2011 14:47:19 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[alive and kicking]]></category>
		<category><![CDATA[best lobster roll boston]]></category>
		<category><![CDATA[neptune oyster bar]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3646</guid>
		<description><![CDATA[Two best lobster rolls in Boston. Neptune Oyster house for hot lobster meat in buttered roll. Alive and Kicking for chilled lobster salad in sandwich]]></description>
		<wfw:commentRss>http://peckthebeak.com/2011/11/best-boston-lobster-rolls-neptune-oyster-house-and-alive-and-kicking/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Smashed fig puree with soy sauce, balsamic and sriracha</title>
		<link>http://peckthebeak.com/2011/11/smashed-fig-puree-with-soy-sauce-balsamic-and-sriracha/</link>
		<comments>http://peckthebeak.com/2011/11/smashed-fig-puree-with-soy-sauce-balsamic-and-sriracha/#comments</comments>
		<pubDate>Thu, 10 Nov 2011 14:16:29 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[proscuitto]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[smashed]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[sriracha]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3613</guid>
		<description><![CDATA[Recipe of smashed fig puree with Asian-Italian flavors, such as soy sauce, balsamic, sriracha. Served with proscuitto, in sandwich, on top of fish.]]></description>
		<wfw:commentRss>http://peckthebeak.com/2011/11/smashed-fig-puree-with-soy-sauce-balsamic-and-sriracha/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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