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	<title>The SauceTalk Newsletter &#187; Salt And Pepper</title>
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	<link>http://thesaucetalknewsletter.com</link>
	<description>Sauce...the art and the essence of fine cooking.</description>
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		<item>
		<title>Cherry Chutney Chicken Breasts</title>
		<link>http://thesaucetalknewsletter.com/2010/10/cherry-chutney-chicken-breasts/</link>
		<comments>http://thesaucetalknewsletter.com/2010/10/cherry-chutney-chicken-breasts/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 16:25:18 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Amp]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Boneless Chicken Breasts]]></category>
		<category><![CDATA[Cherry Chutney]]></category>
		<category><![CDATA[Convection Oven]]></category>
		<category><![CDATA[Goat Cheese]]></category>
		<category><![CDATA[Greens]]></category>
		<category><![CDATA[Grilled Vegetables]]></category>
		<category><![CDATA[Haystack Mountain]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Place Chicken]]></category>
		<category><![CDATA[Prep Time]]></category>
		<category><![CDATA[Provence]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sauce Pan]]></category>
		<category><![CDATA[Sauté Pan]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Slit]]></category>
		<category><![CDATA[Spoon]]></category>
		<category><![CDATA[Toothpick]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=353</guid>
		<description><![CDATA[Servings: 4
Prep Time: 30 minutes 		 		What to Get
4 boneless chicken breasts
1 jar PRIMO Spiced Cherry Chutney***
1 4oz. package Haystack Mountain herbes de provence goat cheese
2 T ea. olive oil &#38; butter
kosher sea salt &#38; black pepper to taste
How to Prepare
Preheat convection oven to 350F.  Combine  goat cheese with chutney. Season each breast with [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/10/cherry-chutney-chicken-breasts/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Raspberry Goat Cheese Pizza</title>
		<link>http://thesaucetalknewsletter.com/2010/10/raspberry-goat-cheese-pizza/</link>
		<comments>http://thesaucetalknewsletter.com/2010/10/raspberry-goat-cheese-pizza/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 16:20:54 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Amber Lager]]></category>
		<category><![CDATA[Baby Arugula]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Cheese Pizza]]></category>
		<category><![CDATA[Cutting Board]]></category>
		<category><![CDATA[Dough Ball]]></category>
		<category><![CDATA[Extra Virgin Olive Oil]]></category>
		<category><![CDATA[Goat Cheese]]></category>
		<category><![CDATA[Habanero]]></category>
		<category><![CDATA[Haystack]]></category>
		<category><![CDATA[Pale Ale]]></category>
		<category><![CDATA[Pizza Dough]]></category>
		<category><![CDATA[Pizza Pan]]></category>
		<category><![CDATA[Pizza Shop]]></category>
		<category><![CDATA[Place Dough]]></category>
		<category><![CDATA[Roller Pin]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Virgin Olive Oil]]></category>
		<category><![CDATA[Watercress]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=350</guid>
		<description><![CDATA[

Servings: 4
Prep Time: 15 minutes
What to Get

1 1 lb. Pizza Dough Ball (from store or pizza shop)
1 4oz. Pkg. Haystack Smoked Applewood Goat Cheese
3 T PRIMO Raspberry Habanero Preserves***
2 C Packed Baby Arugula or Watercress
1/4 lb. Prosciutto-  thinly sliced (optional)
Extra Virgin Olive Oil, Sea Salt &#38; Black Pepper

How to Prepare

Preheat oven to 375F.  Press [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/10/raspberry-goat-cheese-pizza/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lemon Dill Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 18:03:08 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Vegetable/Vegetarian]]></category>
		<category><![CDATA[Cup Water]]></category>
		<category><![CDATA[Gourmet Products]]></category>
		<category><![CDATA[Grilled Chicken]]></category>
		<category><![CDATA[Grilled Fish]]></category>
		<category><![CDATA[Halibut]]></category>
		<category><![CDATA[Herbal Notes]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Lemon Dill Sauce]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Luscious Sauce]]></category>
		<category><![CDATA[Medium Saucepan]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Poulet Gold]]></category>
		<category><![CDATA[Rich Chicken]]></category>
		<category><![CDATA[Salmon Halibut]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[swordfish]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[Whisk]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=207</guid>
		<description><![CDATA[Because we are featuring More Than Gourmet products along with a special sale for a short period of time we thought we would adapt another of their wonderful recipes using Jus de Poulet Gold or in plain old English chicken demi glace. (a thick rich chicken based sauce)
This is an easy sauce to prepare with [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Let&#8217;s Get Saucey!</title>
		<link>http://thesaucetalknewsletter.com/2010/03/lets-get-saucey/</link>
		<comments>http://thesaucetalknewsletter.com/2010/03/lets-get-saucey/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 20:02:16 +0000</pubDate>
		<dc:creator>Sherea</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Allemande Sauce]]></category>
		<category><![CDATA[Chowders]]></category>
		<category><![CDATA[Citrus Juice]]></category>
		<category><![CDATA[Citrus Sauce]]></category>
		<category><![CDATA[Creativity Flows]]></category>
		<category><![CDATA[Dijon Mustard]]></category>
		<category><![CDATA[Easter Morning]]></category>
		<category><![CDATA[Elegant Dinner]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Mother Sauces]]></category>
		<category><![CDATA[Mushroom Sauce]]></category>
		<category><![CDATA[Mustard Sauce]]></category>
		<category><![CDATA[Poached Eggs]]></category>
		<category><![CDATA[Red Wine Sauce]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[SautéEd Mushrooms]]></category>
		<category><![CDATA[Savory Beef]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[Wine Foundation]]></category>
		<category><![CDATA[Wine Sauces]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=178</guid>
		<description><![CDATA[To continue my journey in sauces, let’s discuss Wine Sauces—these are often referred to as a foundation sauce.  Because let’s face it, you have to begin somewhere, and you wouldn’t build a house without a strong foundation… a great sauce is no different really.
A good foundation sauce is a basic sauce from which you can [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jalapeno Spiced White Wine Sauce</title>
		<link>http://thesaucetalknewsletter.com/2009/11/jalapeno-spiced-white-wine-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2009/11/jalapeno-spiced-white-wine-sauce/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 14:33:41 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Added Flair]]></category>
		<category><![CDATA[Bell Peppers]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[Delicious Recipe Ideas]]></category>
		<category><![CDATA[Favorite Dish]]></category>
		<category><![CDATA[Flavors]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Styles]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[garlic sauce]]></category>
		<category><![CDATA[Gourmet Recipe]]></category>
		<category><![CDATA[Grain Dishes]]></category>
		<category><![CDATA[Green Pepper]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[JalapeñO Peppers]]></category>
		<category><![CDATA[Jalapenos]]></category>
		<category><![CDATA[Living Cookbook]]></category>
		<category><![CDATA[Medium Heat]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onions]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quality Gourmet]]></category>
		<category><![CDATA[Recipe Source]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Specialty Foods]]></category>
		<category><![CDATA[Spicy Flavor]]></category>
		<category><![CDATA[Tarragon]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[wine sauce]]></category>
		<category><![CDATA[Wine Sauces]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=75</guid>
		<description><![CDATA[This white wine sauce has a little attitude and that&#8217;s just the way we like it. It will deliver a delicious spicy flavor when served over seafood, poultry, rice and grain dishes even duck or rabbit for a little added flair.
1 tbs  olive oil
3 tbs  onions, chopped
3 tbs  green bell peppers, chopped
1 [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2009/11/jalapeno-spiced-white-wine-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>White Wine Sauce with Shallots and Herbs</title>
		<link>http://thesaucetalknewsletter.com/2009/10/white-wine-sauce-with-shallots-and-herbs/</link>
		<comments>http://thesaucetalknewsletter.com/2009/10/white-wine-sauce-with-shallots-and-herbs/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 15:49:51 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Accompaniment]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Delicious Sauce]]></category>
		<category><![CDATA[Grain Dishes]]></category>
		<category><![CDATA[Mesh Sieve]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Pasta Dishes]]></category>
		<category><![CDATA[Recipe Source]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Saucepan]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Shallots]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tsp]]></category>
		<category><![CDATA[Vegetable Dish]]></category>
		<category><![CDATA[Whisk]]></category>
		<category><![CDATA[White Pepper]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[Wine Foundation]]></category>

		<guid isPermaLink="false">http://pomegranatesplash.com/thesaucetalknewsletter/?p=64</guid>
		<description><![CDATA[White Wine Sauce with Shallots and Herbs 
A white wine sauce with shallots and herbs makes a wonderful accompaniment for a variety of dishes. We like to serve it up with dishes such as chicken, fish, pork, vegetables, pasta and grain dishes. By using More Than Gourmet White Wine Foundation Sauce your cooking time and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>White Wine Tarragon Sauce</title>
		<link>http://thesaucetalknewsletter.com/2009/10/white-wine-tarragon-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2009/10/white-wine-tarragon-sauce/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 16:30:39 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Aromatic Herb]]></category>
		<category><![CDATA[Bits And Pieces]]></category>
		<category><![CDATA[Cloves Garlic]]></category>
		<category><![CDATA[club sauce]]></category>
		<category><![CDATA[Dry White Wine]]></category>
		<category><![CDATA[French Tarragon]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Gourmet Recipe]]></category>
		<category><![CDATA[Heavy Cream]]></category>
		<category><![CDATA[Living Cookbook]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Pork Medallions]]></category>
		<category><![CDATA[Radium]]></category>
		<category><![CDATA[Recipe Source]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Saucepan]]></category>
		<category><![CDATA[tarragon white wine sauce]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[terragon sauce]]></category>
		<category><![CDATA[Terrific Results]]></category>
		<category><![CDATA[Tsp]]></category>
		<category><![CDATA[Turkey Breasts]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[wine sauce]]></category>
		<category><![CDATA[Wooden Spoon]]></category>

		<guid isPermaLink="false">http://pomegranatesplash.com/thesaucetalknewsletter/?p=31</guid>
		<description><![CDATA[












Tarragon, especially fresh French tarragon is a beautiful aromatic herb. Don&#8217;t be too disappointed if the fresh is unavailable you&#8217;ll also have terrific results with dried tarragon. It is a seafood favorite especially with fish such as salmon and equally delicious on pork medallions and chicken or turkey breasts.













11
oz
Ready-to-use  White Wine Sauce available at [...]]]></description>
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		<slash:comments>0</slash:comments>
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