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	<title>Savor The Taste of Oregon</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Cream of Leek and Potato Soup</title>
		<link>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cream-of-leek-and-potato-soup</link>
		<comments>http://www.thetasteoforegon.com/2011/12/cream-of-leek-and-potato-soup/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 00:01:09 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14227</guid>
		<description><![CDATA[On cold and wet days, nothing warms you up like a bowl of creamy leak and potato soup. Plus, it's hearty enough to eat as a dinner with a small salad to go along with it. Just make sure you have some good sourdough bread to go along with your soup as you'll want to sop up all that creamy liquid.]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Sautéed Carrots, Sugar Snap Peas with Wilted Watercress</title>
		<link>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sauteed-carrots-sugar-snap-peas-with-wilted-water-cress</link>
		<comments>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:30:30 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14222</guid>
		<description><![CDATA[Two of my favorite vegetables to eat raw are carrots and sugar snap peas. When I'm in search of a simple side dish that's nutritious and healthy to boot, I will lightly sauté thinly sliced carrots in some butter or olive oil, toss in some sugar snap peas, and then turn off the heat and add water cress and stir in the hot pan until the water cress wilts. When water cress wilts, it retains its slighly bitter bite, but the cooking brings out a sweetness that you don't notice when it's raw. Then I'll drizzle a little champagne vinegar, toss and serve.]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Oregon Cioppino</title>
		<link>http://www.thetasteoforegon.com/2011/12/14209/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=14209</link>
		<comments>http://www.thetasteoforegon.com/2011/12/14209/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 18:21:01 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14209</guid>
		<description><![CDATA[A good fisherman never wastes his catch. So what do you do when you go jetty fishing and end up with a kelp greenling? (A boney but tasty fish) You make an Oregon version of San Francisco's famous fisherman's stew, cioppino! Just add dungeness crab, clams and mussels!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/14209/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Pork Fat Rules! Here&#8217;s an easy way to render pork fat, complete with video</title>
		<link>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video</link>
		<comments>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 00:35:43 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14192</guid>
		<description><![CDATA[There are occasions when you're cooking that nothing can surpass rendered pork fat. You'll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You'll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Video: Have an Adventure Cutting Your Christmas Tree in the Mountains</title>
		<link>http://www.thetasteoforegon.com/2011/12/video-have-an-adventure-cutting-your-tree-in-the-mountains/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=video-have-an-adventure-cutting-your-tree-in-the-mountains</link>
		<comments>http://www.thetasteoforegon.com/2011/12/video-have-an-adventure-cutting-your-tree-in-the-mountains/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 20:40:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14181</guid>
		<description><![CDATA[For $5 you can get a BLM Christmas tree cutting permit and have an adventure cutting your own tree in the Willamette National Forest.]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Video:Finding Oregon</title>
		<link>http://www.thetasteoforegon.com/2011/12/videofinding-oregon/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=videofinding-oregon</link>
		<comments>http://www.thetasteoforegon.com/2011/12/videofinding-oregon/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 16:26:34 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14173</guid>
		<description><![CDATA[Please enjoy this time-lapse video of Oregon as you've never seen it before.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/videofinding-oregon/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Video: Steamed Rockfish with Shiitake Soy Ginger Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/11/video-steamed-rockfish-with-shiitake-soy-ginger-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=video-steamed-rockfish-with-shiitake-soy-ginger-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/11/video-steamed-rockfish-with-shiitake-soy-ginger-sauce/#comments</comments>
		<pubDate>Tue, 29 Nov 2011 05:14:57 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14164</guid>
		<description><![CDATA[Rockfish is one of those plentiful fish that's widely available in Oregon most of the year. Here's an easy and healthy way that you can enjoy it using a traditional Chinese cooking technique that's commonly used to serve fish for Chinese New Year. It's supposed to bring you good luck. So enjoy!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/video-steamed-rockfish-with-shiitake-soy-ginger-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Video: Making a lattice top for your holiday pie</title>
		<link>http://www.thetasteoforegon.com/2011/11/video-making-a-lattice-top-for-your-holiday-pie/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=video-making-a-lattice-top-for-your-holiday-pie</link>
		<comments>http://www.thetasteoforegon.com/2011/11/video-making-a-lattice-top-for-your-holiday-pie/#comments</comments>
		<pubDate>Thu, 24 Nov 2011 20:15:41 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14150</guid>
		<description><![CDATA[One of the wonderful things to share during the holidays if you&#8217;re a dinner guest is to bring a fruit pie, and nothing looks more impressive on a fruit pie than a lattice top. It&#8217;s very easy and you can use store-bought pie crusts. They&#8217;re usually sold in twos so you can use one for [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/video-making-a-lattice-top-for-your-holiday-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Parsnips, Carrots and Delicata Squash Tossed with Sautéed Mustard Greens</title>
		<link>http://www.thetasteoforegon.com/2011/11/14142/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=14142</link>
		<comments>http://www.thetasteoforegon.com/2011/11/14142/#comments</comments>
		<pubDate>Thu, 24 Nov 2011 08:54:31 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[mustard greens]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14142</guid>
		<description><![CDATA[For those of you making a mad dash to the grocery store because you've procrastinated until now to deal with your Thanksgiving dinner, this is probably too late for you, but if you're tired of yams and mashed potatoes, there's nothing that says fall to me more than some under-appreciated root vegetables like parsnips and beets. Add some delicata squash, a wonderfully sweet squash that beats out acorn squash, with it's edible skin, the old carrot stand-by and toss in olive oil and garlic seasoning and pop in the oven and before you know it, you'll have a wonderful melange of flavors that screams fall is here and enjoy the bounty.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/14142/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Seared Pork Tenderloin with Pineapple Tomato Sweet-and-Sour Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:16:38 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pineapple]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14124</guid>
		<description><![CDATA[This dish combines two ingredients that are among my favorites: pork tenderloin and pineapple. Pork tenderloin is one of those unappreciated cuts of meat. And too bad too. It's easy to cook, lean and low in fat plus it doesn't take long to cook. Pineapple is one of those fruits that's commonly used in cooking in Asian foods, but not so much with American dishes. And too bad for that, too. It has the perfect balance of sweet and tart and lends itself to sweet and sour dishes. Plus you don't have to mess with a fresh pineapple if you don't want to deal with the rather complicated process of peeling and prepping the fruit — you can just use canned pineapple.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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