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		<title>Brooklyn Table</title>
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		<title>April 6 2013 &#8211; Mmmmmmbop!</title>
		<link>http://brooklyntable.wordpress.com/2013/04/10/april-6-2013-mmmmmmbop/</link>
		<comments>http://brooklyntable.wordpress.com/2013/04/10/april-6-2013-mmmmmmbop/#comments</comments>
		<pubDate>Wed, 10 Apr 2013 03:33:40 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

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		<description><![CDATA[. Tequila Sunrise frozen orange juice, Lunazul Blanco Tequila, Luxardo cherry, home-infused cherry brandy .  Nori Sesame Seed Popcorn Roberta&#8217;s bread and cultured butter, radishes, cornichons . Shrimp Chowder braised leeks, potato, micro watercress . Mushroom Chawanmushi dashi broth, oyster mushroom, enoki mushroom, woodear &#8220;black fungus&#8221; mushroom, scallions . Market Bibimbop broccoli rabe, watermelon radish, brussel sprouts, sunchokes, soy sauce braised pork shoulder . Ca Phe Trung Vietnamese egg coffee Super Ginger Tea David&#8217;s Tea blend . Coconut Banana Cake mandarin orange sorbet, cardamom-coconut milk jam<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=595&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Dolsot Bibimbap</title>
		<link>http://brooklyntable.wordpress.com/2013/04/01/dolsot-bibimbap/</link>
		<comments>http://brooklyntable.wordpress.com/2013/04/01/dolsot-bibimbap/#comments</comments>
		<pubDate>Mon, 01 Apr 2013 17:22:51 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
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		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=580</guid>
		<description><![CDATA[. Lately we&#8217;ve been obsessed with toasting cooked rice in a cast iron with a bit of sesame oil. Once it&#8217;s crispy we add whatever vegetables are on hand, a sunny side up egg, and a mixture of gochujang (Korean fermented chili paste) and vinegar. It makes an awesome chewy and spicy homemade version of Dolsot Bibimbap which is good for snacks, lunch, dinner, or even breakfast. . Recipes for bibimbap (literally translated from the Korean as &#8220;mixed rice&#8221;) can be found all over the internet; for the video we used Nick Kindelsparger&#8217;s recipe from Serious Eats. His version isn&#8217;t done in a dolsot (stone pot), so it doesn&#8217;t produce that crunchy layer of rice, which is, in our opinion, the best part. Since we don&#8217;t own a dolsot&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=580&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>HeartBeets</title>
		<link>http://brooklyntable.wordpress.com/2013/02/14/heartbeets/</link>
		<comments>http://brooklyntable.wordpress.com/2013/02/14/heartbeets/#comments</comments>
		<pubDate>Thu, 14 Feb 2013 16:15:26 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
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		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=560</guid>
		<description><![CDATA[. Paul and our friend Jae Song got crazy in the kitchen a few days ago making this V-Day themed dish: beet juice pasta filled with goat milk ricotta and some toasty artichoke hearts to top it off. Here&#8217;s a little vid that shows what went down. Special thanks to Jae for shooting and for all his help. Happy Valentine&#8217;s Day!<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=560&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>3</slash:comments>
	
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		<title>Happy New Year</title>
		<link>http://brooklyntable.wordpress.com/2013/01/01/happynewyear/</link>
		<comments>http://brooklyntable.wordpress.com/2013/01/01/happynewyear/#comments</comments>
		<pubDate>Tue, 01 Jan 2013 18:32:29 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
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		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=531</guid>
		<description><![CDATA[. Well, it&#8217;s grey and gloomy and cold outside which must mean it&#8217;s new years again. We hope you all had a fun past week of time off and that you spent it eating as much food as you can hold. Here&#8217;s a little video holiday card from us to welcome in 2013. Paul shot footage of me baking my latest kitchen creation, a whiskey and Christmas tree syrup filled sandwich cookie. . Hope to have many more delicious adventures with our friends in 2013. Scroll on down or click here for the recipe.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=531&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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		<title>RECIPE &#8211; Whiskey + Spice Sandwich Cookie</title>
		<link>http://brooklyntable.wordpress.com/2013/01/01/recipe-whiskey-spice-sandwich-cookie/</link>
		<comments>http://brooklyntable.wordpress.com/2013/01/01/recipe-whiskey-spice-sandwich-cookie/#comments</comments>
		<pubDate>Tue, 01 Jan 2013 18:25:59 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=457</guid>
		<description><![CDATA[I&#8217;ve been a big fan of Mugulio syrup since I discovered it last year. It&#8217;s similar to maple syrup but comes from pine trees and has a lovely unexpected &#8220;what is this delicious thing that I&#8217;m eating&#8221; kick. I was looking for a way to incorporate it into a cookie for Christmas (it comes from Christmas trees after all) and came across Melissa Clark&#8217;s posting of reader recipes that included a spice cookie begging to be paired with some Mugulio. After a lot of testing and a few failed experiments I ended up turning the original recipe into a sandwich cookie, heavy on Mugulio and even heavier on the whiskey, which makes all baked goods taste better. I also turned the usual sandwich cookie&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=457&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Bean Curd, Seaweed, Pork Dumpling Soup</title>
		<link>http://brooklyntable.wordpress.com/2013/01/01/video-bean-curd-seaweed-pork-dumpling-soup/</link>
		<comments>http://brooklyntable.wordpress.com/2013/01/01/video-bean-curd-seaweed-pork-dumpling-soup/#comments</comments>
		<pubDate>Tue, 01 Jan 2013 18:12:58 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=515</guid>
		<description><![CDATA[. This little ditty shows what we did on 12.12.12: made a video showing Paul making soup. He was trying out a new recipe from David Thompson&#8217;s cookbook Thai Street Food. The video was made as part of the One Day on Earth project, a pretty amazing collaboration to be a part of.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=515&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>RECIPE &#8211; Caesar Salad Dressing</title>
		<link>http://brooklyntable.wordpress.com/2013/01/01/caesar-salad-dressing/</link>
		<comments>http://brooklyntable.wordpress.com/2013/01/01/caesar-salad-dressing/#comments</comments>
		<pubDate>Tue, 01 Jan 2013 03:33:58 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=389</guid>
		<description><![CDATA[. I&#8217;m getting a little tired of kale salads these days but I&#8217;ll never get tired of kale with caesar dressing. It&#8217;s one of our favorites and a hit every time we serve it. For an extra special dish try serving with these homemade torn croutons. . Full recipe is after the jump. . 1 egg, mostly yolk (use a little bit of white but not all of it) 1.5 tablespoon fresh lemon juice (to taste, add more if you&#8217;d like) 1 tablespoon microplaned garlic (can also use garlic press or cheese grater but watch those fingers) 1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes 1 tablespoon Dijon mustard 2 anchovy fillets, mashed or finely chopped* 1/2 cup grapeseed oil 1/4 cup freshly&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=389&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">brooklyntable</media:title>
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		<title>RECIPE &#8211; Gin Sour</title>
		<link>http://brooklyntable.wordpress.com/2012/12/01/gin-sour/</link>
		<comments>http://brooklyntable.wordpress.com/2012/12/01/gin-sour/#comments</comments>
		<pubDate>Sat, 01 Dec 2012 01:40:43 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=314</guid>
		<description><![CDATA[Gin has seen a resurgence in our neck of the woods in recent years and is now one of my favorite alcohols to make cocktails with. Newer styles of gin have played down the juniper factor and upped the herbal and citrus notes, creating mixable liquors that no longer taste like you&#8217;re drinking a Christmas tree. I used Plymouth Gin, known for its low alcohol content and a favorite among bartenders for its mixability, for this play on the traditional Gin Sour. Add some soda water and call it a Silver Fizz. . The egg white needs a semi warm temperature to foam properly which is why there&#8217;s some shaking going on before the ice gets added. . Full recipe is after the jump.&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=314&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Nov 4 2012 &#8211; German Pretzels and Czech Svickova</title>
		<link>http://brooklyntable.wordpress.com/2012/11/22/dinner-party-11-4-2012/</link>
		<comments>http://brooklyntable.wordpress.com/2012/11/22/dinner-party-11-4-2012/#comments</comments>
		<pubDate>Thu, 22 Nov 2012 21:02:55 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=245</guid>
		<description><![CDATA[This meal was inspired by Czech Svickova, a braised beef and sour cream dish Nicole had a long time ago while traveling in the Czech Republic. There was more trial and error than usual for most of the Eastern European themed items on the menu, including failed attempts at making spaetzle and sauerkraut; but we also came up with some recipes that are sure to stick around, like spicy beer mustard and coffee whipped cream. The final attempt at Svickova was pretty delicious as well. . Lavash Cracker and Lemon Dill Yogurt Moscow Mule – Fentimans Ginger Beer, Tito&#8217;s Vodka, Lime Juice, Fee Brother&#8217;s Rhubarb Bitters German Pretzel, Anderson Valley Winter Solstice Ale Mustard Vegetable &#38; Cheese Fondue – Gruyere, Gouda, Laughing Cow, Bad Seed Dry Hard&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=245&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>October 6, 2012 &#8211; Corn and Cocktails</title>
		<link>http://brooklyntable.wordpress.com/2012/10/12/dinner-party-10-6-2012/</link>
		<comments>http://brooklyntable.wordpress.com/2012/10/12/dinner-party-10-6-2012/#comments</comments>
		<pubDate>Fri, 12 Oct 2012 05:27:32 +0000</pubDate>
		<dc:creator>brooklyntable</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brooklyntable.wordpress.com/?p=165</guid>
		<description><![CDATA[After a long summer break from using the oven we did our best to squeeze the best of what was left at the farmers markets into one meal. We also came up with a cocktail pairing for each item and bought some new glasses to hold them. The week before was busy freezing ice and coming up with a different ice treatment for each drink. Buckwheat Pancakes corn butter, chocolate mint, maple syrup Strawberry Fizz strawberry liqueur, strawberry apple cider vinegar, soda water  . Soup and Toast lobster coconut soup, sunchokes, summer squash, lobster salad Gin Sour Plymouth Gin, lemon, simple syrup, egg white, Angostura bitters, Old Bay . Hushpuppy Green Salad fresh corn jalapeno hushpuppies, tuscan kale, lola rosa baby lettuce, cherry tomatoes,&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=brooklyntable.wordpress.com&#038;blog=41723343&#038;post=165&#038;subd=brooklyntable&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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