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    <title>Recipe Feed</title>
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    <language>en</language>
    <ttl>120</ttl>
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<item>
  <title>Roasted Chicken with Grapes, Olives and Rosemary</title>
  <link>https://www.partiesthatcook.com/roasted-chicken-with-grapes-olives-and-rosemary/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<div><strong>Chicken Brine:</strong></div>
<div>2 quarts water<br />½ cup sugar<br />½ cup kosher salt<br />2 garlic cloves, smashed<br />1 sprig rosemary, smashed<br />1 teaspoon black peppercorn, coarsely smashed<br />8 6-ounce boneless chicken half breasts, skin on</div>
<div> </div>
<div>Brine Chicken: Preheat the oven to 425°F. Mix water, sugar, salt, garlic, rosemary and black peppercorns.  Immerse the chicken in the brine and refrigerate for ½ hour-1 hour. Remove from brine and pat dry.</div>
<div> </div>
<div><strong>Roasted Chicken</strong> <br />2 pounds red&#8230;</div>]]>
  </description>
  <pubDate>Mon, 15 Oct 2018 16:13:35 -0700</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/roasted-chicken-with-grapes-olives-and-rosemary/</guid>
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<item>
  <title>Pineapple Upside-Down Cakes with Whipped Cr&egrave;me Fraiche</title>
  <link>https://www.partiesthatcook.com/pineapple-upside-down-cakes-with-whipped-crème-fraiche/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<div>Ramekins:</div>
<div>Ramekins or disposable baking cups</div>
<div>Cooking spray</div>
<div>¼ cup sugar</div>
<div> </div>
<div>Pineapple Mixture:</div>
<div>¼ cup butter, melted</div>
<div>½ cup brown sugar</div>
<div>¼ pineapple, cored and diced in a ½-inch dice</div>
<div><strong> </strong></div>
<div>Pineapple Upside-Down Cake:</div>
<div>½ cup butter, softened</div>
<div>1 cup sugar</div>
<div>2 eggs</div>
<div>1 teaspoon vanilla</div>
<div>1½ cups AP flour</div>
<div>1 teaspoon baking powder</div>
<div>¼ teaspoon kosher salt</div>
<div>½ cup buttermilk</div>
<div> </div>
<div>Whipped&#8230;</div>]]>
  </description>
  <pubDate>Wed, 05 Apr 2017 23:51:00 -0700</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/pineapple-upside-down-cakes-with-whipped-crème-fraiche/</guid>
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<item>
  <title>Buttermilk Donut Holes with Lemon Curd</title>
  <link>https://www.partiesthatcook.com/buttermilk-donut-holes-with-lemon-curd/</link>
  <description>
    <![CDATA[<h3> </h3>
<div><strong>Donut Holes</strong><br />1 ounce butter, melted<br />⅓ cup sugar<br />1 egg<br />⅓ cup buttermilk<br />1 teaspoon vanilla extract<br />1¾ cups cake flour<br />1 teaspoon baking powder<br />½ teaspoon baking soda<br />½ teaspoon kosher salt<br />Fryer oil</div>
<div> </div>
<div><strong>Make the Donuts Dough:</strong> In a mixing bowl, add the butter, sugar, eggs, buttermilk and vanilla. Beat together, starting on low speed, with a hand mixer. In a separate bowl, whisk together the flour, baking powder, baking soda and salt, then add to the wet ingredients. Slowly beat&#8230;</div>]]>
  </description>
  <pubDate>Wed, 05 Apr 2017 23:51:00 -0700</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/buttermilk-donut-holes-with-lemon-curd/</guid>
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<item>
  <title>Spanish: Chorizo and Potato Spanish Tortilla Bites</title>
  <link>https://www.partiesthatcook.com/spanish-chorizo-and-potato-spanish-tortilla-bites/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<p><span class="boldGreen">Chorizo and Potato:</span><br />Olive oil spray<br />1 medium onion, chopped<br />2 cloves garlic, finely chopped<br />1/2 bunch scallions, white parts only, finely chopped<br />1 teaspoon kosher salt<br />1/8 teaspoon black pepper<br />3 ounces Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice<br />3/4 pound yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1/4-inch dice</p>
<p><span class="boldGreen">Spanish Tortilla:</span><br />6 large eggs<br />1/4 cup sour cream<br />1 cup Manchego or white Cheddar, coarsely&#8230;</p>]]>
  </description>
  <pubDate>Mon, 20 Mar 2017 21:54:00 -0700</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/spanish-chorizo-and-potato-spanish-tortilla-bites/</guid>
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<item>
  <title>Sweet Pea and Leek Pancakes with Meyer Lemon Topping</title>
  <link>https://www.partiesthatcook.com/sweet-pea-and-leek-pancakes-with-meyer-lemon-topping/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<p><br /><strong>Pancakes</strong><br />1 cup frozen peas, thawed<br />3 leeks, washed, quartered lengthwise and thinly sliced<br />2 shallots, small dice<br />½ bunch parsley, finely chopped<br />1 teaspoon dried coriander<br />¼ teaspoon turmeric<br />1 teaspoon dried dill<br />1 teaspoon kosher salt, plus more for the finished pancake<br />½ cup AP flour<br />2 teaspoons baking powder<br />1 egg<br />⅓ cup milk, room temperature<br />½ teaspoon kosher salt<br />3 Tablespoons butter, melted<br />Olive oil</p>
<p><strong>Methods/Steps</strong></p>
<p class="boldGreen">Make&#8230;</p>]]>
  </description>
  <pubDate>Mon, 20 Mar 2017 21:54:00 -0700</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/sweet-pea-and-leek-pancakes-with-meyer-lemon-topping/</guid>
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<item>
  <title>Lentil-Cashew Hummus with Handmade Seeded Crackers</title>
  <link>https://www.partiesthatcook.com/lentil-cashew-hummus-with-handmade-seeded-crackers/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<div>Seed Mixture:</div>
<div>1 Tablespoon caraway seeds</div>
<div>1 Tablespoon fennel seeds</div>
<div>1 teaspoon flaky sea salt</div>
<div> </div>
<div>Dough:</div>
<div>2 cups all-purpose flour + extra for rolling the dough</div>
<div>½ cup whole-wheat flour</div>
<div>1 teaspoon kosher salt</div>
<div>4 Tablespoons olive oil</div>
<div>½ cup water + extra for brushing the dough</div>
<div> </div>
<div>Hummus:</div>
<div>1 cup cooked green lentils (chef has completed this step)</div>
<div>½ cup cashews, toasted</div>
<div>¼ cup lemon juice                 </div>
<div>1&#8230;</div>]]>
  </description>
  <pubDate>Tue, 22 Nov 2016 10:13:00 -0800</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/lentil-cashew-hummus-with-handmade-seeded-crackers/</guid>
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<item>
  <title>Quinoa-Cucumber Sushi Rolls with Cabbage, Carrots, Daikon and Shiso</title>
  <link>https://www.partiesthatcook.com/quinoa-cucumber-sushi-rolls-with-cabbage-carrots-daikon-and-shiso/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<div><strong>Quinoa</strong>:</div>
<div>1½ cups quinoa</div>
<div>1⅔ cups water</div>
<div>½ cup rice vinegar</div>
<div>2 Tablespoons sugar</div>
<div>1 teaspoon salt</div>
<div> </div>
<div><strong>Miso Dressing</strong>:</div>
<div>2 Tablespoons miso</div>
<div>2 Tablespoons sesame oil</div>
<div>½ cup rice vinegar</div>
<div>6 Tablespoons olive oil</div>
<div>1 teaspoon tamari</div>
<div> </div>
<div><strong>Vegetable Filling</strong>:</div>
<div>¼ purple cabbage, thinly sliced</div>
<div>1 carrot, peeled and julienned</div>
<div>2 inches daikon, peeled&#8230;</div>]]>
  </description>
  <pubDate>Tue, 22 Nov 2016 10:13:00 -0800</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/quinoa-cucumber-sushi-rolls-with-cabbage-carrots-daikon-and-shiso/</guid>
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<item>
  <title>Smoked Turkey, Goat Cheese, Arugula and Sundried Tomato Pesto Sushi Roll</title>
  <link>https://www.partiesthatcook.com/smoked-turkey-goat-cheese-arugula-and-sundried-tomato-pesto-sushi-roll/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<div><strong>Sushi Rice</strong>:</div>
<div>2 cups sushi rice, washed until water runs clear</div>
<div>2 cups water</div>
<div>3 Tablespoons rice vinegar</div>
<div>1 Tablespoon sugar</div>
<div>1 teaspoon kosher salt</div>
<div> </div>
<div><strong>Sundried Tomato Pesto</strong>:</div>
<div>¾ cup sundried tomatoes</div>
<div>¼ cup pine nuts</div>
<div>2 Tablespoons olive oil</div>
<div>1 teaspoon kosher salt</div>
<div>2 garlic cloves</div>
<div>⅓ cup parmesan, grated</div>
<div>½ bunch basil</div>
<div> </div>
<div><strong>The Filling</strong>:</div>
<div>4&#8230;</div>]]>
  </description>
  <pubDate>Tue, 22 Nov 2016 10:13:00 -0800</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/smoked-turkey-goat-cheese-arugula-and-sundried-tomato-pesto-sushi-roll/</guid>
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<item>
  <title>Smoked Trout Beignets with Caraway, Orange and Cranberries</title>
  <link>https://www.partiesthatcook.com/smoked-trout-beignets-with-caraway-orange-and-cranberries/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<div>Beignets:</div>
<div>½ cup all-purpose flour <br /> ⅛ cup cornmeal <br /> ½ teaspoon baking powder <br /> 1 teaspoon kosher salt</div>
<div>⅛ teaspoon ground black pepper <br /> ⅓ cup milk <br /> 1 large eggs, lightly beaten</div>
<div>3 scallions, finely chopped</div>
<div>½ lemon, zested and juiced</div>
<div>1 teaspoon caraway seeds, toasted and then ground</div>
<div>4 ounces smoked trout, flaked</div>
<div>4 cups canola oil or rice bran oil, for frying</div>
<div> </div>
<div>Cranberry and Orange Sauce:</div>
<div>½ cup crème fraiche</div>
<div>1 teaspoon&#8230;</div>]]>
  </description>
  <pubDate>Tue, 25 Oct 2016 00:00:00 -0700</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/smoked-trout-beignets-with-caraway-orange-and-cranberries/</guid>
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<item>
  <title>Flank Steak and Kale Caesar Roulades with Parmigiano-Reggiano</title>
  <link>https://www.partiesthatcook.com/flank-steak-and-kale-caesar-roulades-with-parmigiano-reggiano/</link>
  <description>
    <![CDATA[<h3>Ingredients</h3>
<div>Roasted Beef:</div>
<div>½ pound flank steak</div>
<div>2 teaspoons kosher salt</div>
<div>1 teaspoon black pepper</div>
<div>Olive oil</div>
<div> </div>
<div>Kale Caesar:</div>
<div>3 salt packed anchovies, bones removed, soaked in milk for 10 minutes to remove salty and fishy taste</div>
<div>1 bunch kale</div>
<div>2 cloves garlic, peeled</div>
<div>¼ cup lemon juice</div>
<div>½ cup extra-virgin olive oil</div>
<div>1 ½ teaspoons kosher salt</div>
<div>¼ teaspoon freshly ground black pepper</div>
<div>½ cup finely grated Parmigiano-Reggiano cheese,&#8230;</div>]]>
  </description>
  <pubDate>Mon, 17 Oct 2016 10:03:00 -0700</pubDate>
  <guid isPermaLink="false">https://www.partiesthatcook.com/flank-steak-and-kale-caesar-roulades-with-parmigiano-reggiano/</guid>
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