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	<title>All Men Cook...</title>
	<link>http://www.ferleman.com</link>
	<description>Men who cook for the women we love</description>
	<lastBuildDate>Sun, 07 Feb 2010 21:09:33 +0000</lastBuildDate>
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		<title>Lemon Glazed Blueberry Muffins</title>
		<description><![CDATA[When snow covers the ground and the thermometer continues to fall, it’s time for warm comfort food, caffeine daydreams and crackling fireplaces. Snow-blind hills and weeping pine trees order lovebirds to talk less and cuddle more. Our sweet Lemon Glazed Blueberry Muffins are the perfect treat to stage new dreams. Never forget to slick the [...]]]></description>
		<link>http://www.ferleman.com/lemon-glazed-blueberry-muffins/</link>
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		<title>Jaboulet Parallele 45 Rose 2006</title>
		<description><![CDATA[
Rose from Cotes du Rhone, France &#8211; Rhone

With floral and crushed red cherry aromas, this wine shows full-bodied, ripe, mineral-driven fruit on the palate, with tangy undertones and a note of white pepper. The wine has a fresh, lip-smacking fruit character and an easygoing, uncomplicated nature that makes it pair well with a variety of [...]]]></description>
		<link>http://www.ferleman.com/jaboulet-parallele-45-rose-2006/</link>
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		<title>What a fabulous night!</title>
		<description><![CDATA[
Even with an all too familiar snowfall, the second episode of All Men Cook&#8230; was packed with a diverse fellowship of couples. While the ladies enjoyed a Sommelier’s collection of French wines, the men started the night with a bright Apple-Rutabaga Soup; a warm pot-of-gold to catch the ladies’ attention. A shocking newcomer followed: Hudson [...]]]></description>
		<link>http://www.ferleman.com/all-men-cook-what-a-fabulous-night/</link>
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		<title>Southwest France</title>
		<description><![CDATA[We are pleased to announce that preparations are underway for the next episode of All Men Cook… This time we will take our guests on a culinary journey across the rustic regions of southwest France. We’re developing a tasting menu of assorted amuse-bouche, a Bleu et Rouge Salad, Cassoulet de Feves, Filet de Boeuf, and Pot-au-Feu [...]]]></description>
		<link>http://www.ferleman.com/all-men-cook-is-going-to-france/</link>
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		<title>Stomp&#8217;in &amp; Eat&#8217;in Party</title>
		<description><![CDATA[In this dish, I chose to make a cross between Creole and Cajun Jambalaya. Whereas traditional Creole Jambalaya is inspired by early Spanish settlers seeking to substitute a saffron-based paella with tomatoes, the Cajun version draws upon spices from Jamaica and does not use tomatoes.  Additionally, due to the differences in rice, Cajun Jambalaya is commonly recognized to brown whereas Creole is considered red.  Thinking of who would be at our party, I enhanced our Jambalaya with traditional American salsa to fit with a more Northeastern pallet. The Sausage, Chicken, and Shrimp Jambalaya also fit nicely with the Trout Meuniere Amandine, Roasted Chicken and Corn Maque Choux.]]></description>
		<link>http://www.ferleman.com/louisiana-stompin-eatin-party/</link>
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