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	<title>The Taste of Oregon &#187; Cheese</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Perfect Pairing: Pear and Brie Baked in Pastry</title>
		<link>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/07/perfect-pairing-pear-and-brie-baked-in-pastry/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 02:16:18 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pear]]></category>

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		<description><![CDATA[Brie and pear make a delicious and classic combination, with a twist of being encased in pastry and baked to golden deliciousness. Is that really a word? Deliciousness? Make it and decide for yourself and be sure to enjoy it with a glass of Oregon pinot gris or riesling!]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Mozzarella Tarantella for &#8220;La Nozze di Foglie di Salvia&#8221;</title>
		<link>http://www.thetasteoforegon.com/2009/09/14/mozzarella-tarantella-for-la-nozze-di-foglie-di-salvia/</link>
		<comments>http://www.thetasteoforegon.com/2009/09/14/mozzarella-tarantella-for-la-nozze-di-foglie-di-salvia/#comments</comments>
		<pubDate>Tue, 15 Sep 2009 02:57:33 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Sage]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Tomatoes]]></category>

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		<description><![CDATA[My "Sage and Mozzarella Sandwich" began to take shape quite a few years ago. I was thumbing through The Fine Art of Italian Cooking by Giuliano Bugialli. I became fascinated with a recipe titled Foglie di Salvia Ripieno or "little sage sandwiches." I imagined Catherine de' Medici serving these little packages at one of her repasts in France. And by the way, her personal chefs inspired the beginnings of French cuisine as we know it today. ]]></description>
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