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	<link>http://sephardicfood.com</link>
	<description>an exploration and celebration of the Judeo-Spanish culinary legacy</description>
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		<title>SEPHARDIC FOOD</title>
		<link>http://sephardicfood.com</link>
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		<title>Q &amp; A: Reshikas</title>
		<link>http://sephardicfood.com/2012/01/27/q-a-reshikas/</link>
		<comments>http://sephardicfood.com/2012/01/27/q-a-reshikas/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 10:30:01 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Q & A / Preguntas]]></category>
		<category><![CDATA[biscochos]]></category>
		<category><![CDATA[reshas]]></category>
		<category><![CDATA[reshikas]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1478</guid>
		<description><![CDATA[Hi, Janet, Have you ever heard of rechikas?  My grandmother (and later, my mother) made these little dry cookies, not very sweet at all, crunchy and absolutely DELICIOUS, especially when dunked in some Turkish coffee!  OMG, I’m drooling.  Please say you know what I’m talking about. Yael Eylat-Tanaka Of course, Yael! Reshikas, or reshas, are [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1478&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Agrestada v.1: Cooked lemon mayonnaise</title>
		<link>http://sephardicfood.com/2011/12/18/1445/</link>
		<comments>http://sephardicfood.com/2011/12/18/1445/#comments</comments>
		<pubDate>Sun, 18 Dec 2011 14:02:56 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Recipes / Recetas]]></category>
		<category><![CDATA[agristada]]></category>
		<category><![CDATA[egg lemon]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[mayonnaise]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1445</guid>
		<description><![CDATA[Contrasts of flavor, color and texture are an integral part of Sephardic gastronomic tradition &#8211; of others, too, of course, though by no means all (where I live, the food is mostly mushy, bland and tending toward weirdness), and to varying degrees among them. One of our signatures is a sour sauce, agrestada, or agristada [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1445&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/12/18/1445/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
	
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		<title>Perfect fried potatoes. Really. (Hanukah fish &amp; chips, part 2)</title>
		<link>http://sephardicfood.com/2011/12/15/perfect-fried-potatoes-really-hanukah-fish-chips-part-2/</link>
		<comments>http://sephardicfood.com/2011/12/15/perfect-fried-potatoes-really-hanukah-fish-chips-part-2/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 17:49:18 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Holidays / Fiestas Judias]]></category>
		<category><![CDATA[Recipes / Recetas]]></category>
		<category><![CDATA[fried food]]></category>
		<category><![CDATA[Hanukah]]></category>
		<category><![CDATA[potato]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1434</guid>
		<description><![CDATA[Ours wasn&#8217;t much of a potato household.  We were &#8211; are &#8211;  Ottoman Sephardim, into lots of rice and a little bit of pasta, and potatoes were a New World discovery that took hold more in northern Europe than in the northern Mediterranean.  As far as we were concerned, potatoes were mostly good for filling ojaldres and not much else.  My [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1434&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/12/15/perfect-fried-potatoes-really-hanukah-fish-chips-part-2/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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		<title>Some overly pedantic instructions for frying fish (Hanukah fish &amp; chips, part 1)</title>
		<link>http://sephardicfood.com/2011/12/12/hanukah-fish-and-chips1/</link>
		<comments>http://sephardicfood.com/2011/12/12/hanukah-fish-and-chips1/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 16:42:38 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Holidays / Fiestas Judias]]></category>
		<category><![CDATA[Recipes / Recetas]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fred food]]></category>
		<category><![CDATA[Hanukah]]></category>
		<category><![CDATA[peshkado]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1412</guid>
		<description><![CDATA[Anyone who&#8217;s read anything about Sephardic food must surely know by now that fish and chips made their way to England via the Portuguese Jews (who, by the way, were for the most part of Spanish descent). Fish has always been an abundant staple throughout Iberia, and just as likely to be fried as not. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1412&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/12/12/hanukah-fish-and-chips1/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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		<title>Sephardic sashimi, with a twist</title>
		<link>http://sephardicfood.com/2011/10/07/lakerda-and-palamida/</link>
		<comments>http://sephardicfood.com/2011/10/07/lakerda-and-palamida/#comments</comments>
		<pubDate>Fri, 07 Oct 2011 17:14:58 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Holidays / Fiestas Judias]]></category>
		<category><![CDATA[Q & A / Preguntas]]></category>
		<category><![CDATA[Recipes / Recetas]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[lakerda]]></category>
		<category><![CDATA[palamida]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1399</guid>
		<description><![CDATA[&#8220;My father would eat an appetizer which was raw fish with lemon squeezed onto it. I think it is called LAKADA, made from mackerel. He would eat it with greek olives and bread. I am a Sephardic Jew who grew up in Brooklyn and now live in Kansas City and would like to know how [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1399&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/10/07/lakerda-and-palamida/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">JA</media:title>
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		<title>This Rosh Hashana, make beets, not enemies</title>
		<link>http://sephardicfood.com/2011/09/28/beets-rosh-hashana/</link>
		<comments>http://sephardicfood.com/2011/09/28/beets-rosh-hashana/#comments</comments>
		<pubDate>Wed, 28 Sep 2011 19:18:23 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Holidays / Fiestas Judias]]></category>
		<category><![CDATA[Recipes / Recetas]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[remolacha]]></category>
		<category><![CDATA[Rosh Hashana]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1378</guid>
		<description><![CDATA[The symbolic foods of Rosh Hashana are chosen for specific attributes or for their Hebrew names, which sound like the words naming qualities or states of being that we hope to attain in the new year. When you delve into it, the word play turns out to be pretty lame - just a lot of bad puns [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1378&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/09/28/beets-rosh-hashana/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">JA</media:title>
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		<title>Me and my big ideas</title>
		<link>http://sephardicfood.com/2011/05/16/me-and-my-big-ideas/</link>
		<comments>http://sephardicfood.com/2011/05/16/me-and-my-big-ideas/#comments</comments>
		<pubDate>Mon, 16 May 2011 20:23:09 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[History / Historia]]></category>
		<category><![CDATA[challa]]></category>
		<category><![CDATA[ensaimada]]></category>
		<category><![CDATA[rosca]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1359</guid>
		<description><![CDATA[Recently a reader questioned my theory about the origin of  ensaimada, a traditional pastry from Mallorca made with lard that I believe began life as challa, or perhaps as rosca  (see my post about the book &#8216;Dulce lo vivas&#8217;).  Okay, challenged more than questioned it.  She called my idea far fetched.  Hmm.  Well, I love [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1359&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/05/16/me-and-my-big-ideas/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
	
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			<media:title type="html">JA</media:title>
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		<title>Sharope:  white spoon sweet (Q &amp; A)</title>
		<link>http://sephardicfood.com/2011/04/09/sharope-white-spoon-sweet/</link>
		<comments>http://sephardicfood.com/2011/04/09/sharope-white-spoon-sweet/#comments</comments>
		<pubDate>Sat, 09 Apr 2011 21:53:11 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Glossary / Glosario]]></category>
		<category><![CDATA[Q & A / Preguntas]]></category>
		<category><![CDATA[Recipes / Recetas]]></category>
		<category><![CDATA[sharope]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1350</guid>
		<description><![CDATA[Hello, Janet, Have you ever heard the word &#8220;sharope&#8221;? When I was a child, my grandmother who was Turkish would make a sweet, white paste which she kneaded on the tile floor. We would then snip off pieces and eat them. They tasted of vanilla, and the texture was like a paste, softer than caramel, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1350&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/04/09/sharope-white-spoon-sweet/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
	
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			<media:title type="html">JA</media:title>
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		<title>My annual shameless plug for Passover</title>
		<link>http://sephardicfood.com/2011/03/29/my-annual-shameless-plug-for-passover/</link>
		<comments>http://sephardicfood.com/2011/03/29/my-annual-shameless-plug-for-passover/#comments</comments>
		<pubDate>Tue, 29 Mar 2011 12:00:18 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[Holidays / Fiestas Judias]]></category>
		<category><![CDATA[Reading List / Para Leer]]></category>
		<category><![CDATA[Recipes / Recetas]]></category>
		<category><![CDATA[harosi]]></category>
		<category><![CDATA[mina]]></category>
		<category><![CDATA[Passover recipes]]></category>
		<category><![CDATA[recetas para Pesaj]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1338</guid>
		<description><![CDATA[Each year I present a folio of traditional recipes for a Rhodes-style Passover and that time is now! The Seder &#8211; our Seder &#8211; is really, really, really my favorite meal of the year (beats Thanksgiving hands down), and this is how we put it together it in our family. The folio has 25 recipes  [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1338&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/03/29/my-annual-shameless-plug-for-passover/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">JA</media:title>
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		<title>Some scenes from the road</title>
		<link>http://sephardicfood.com/2011/02/28/some-scenes-from-the-road/</link>
		<comments>http://sephardicfood.com/2011/02/28/some-scenes-from-the-road/#comments</comments>
		<pubDate>Mon, 28 Feb 2011 12:33:11 +0000</pubDate>
		<dc:creator>Janet Amateau</dc:creator>
				<category><![CDATA[general / en general]]></category>
		<category><![CDATA[boyos]]></category>
		<category><![CDATA[cocina sefardita]]></category>

		<guid isPermaLink="false">http://sephardicfood.com/?p=1318</guid>
		<description><![CDATA[Of course, if I were a better blogger I would have posted these while I actually was on the road.  My sincere thanks go to the many wonderful organizers, hosts and students in Greenwich (CT), Birmingham (AL), Riverdale (NY), Great Neck (NY) and Philadelphia for your enthusiasm, support and participation in this round of workshops. Filed under: [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sephardicfood.com&amp;blog=5422980&amp;post=1318&amp;subd=sephardicfood&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://sephardicfood.com/2011/02/28/some-scenes-from-the-road/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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