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	<title>The SauceTalk Newsletter &#187; Seafood Dishes</title>
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		<title>Saffron Scented Tomato Seafood Soup</title>
		<link>http://thesaucetalknewsletter.com/2010/01/saffron-scented-tomato-seafood-soup/</link>
		<comments>http://thesaucetalknewsletter.com/2010/01/saffron-scented-tomato-seafood-soup/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 03:18:15 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baby Clams]]></category>
		<category><![CDATA[Bite Size Pieces]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[club sauce]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[Dry Sherry]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Fish Firm]]></category>
		<category><![CDATA[Flavorful Dish]]></category>
		<category><![CDATA[King Crab Legs]]></category>
		<category><![CDATA[Lb Fish]]></category>
		<category><![CDATA[lobster stock]]></category>
		<category><![CDATA[Mahi Mahi]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Peppers And Tomatoes]]></category>
		<category><![CDATA[Raw Shrimp]]></category>
		<category><![CDATA[Red Snapper]]></category>
		<category><![CDATA[Roasted Red Pepper]]></category>
		<category><![CDATA[Roasted Red Pepper And Tomato Soup]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[saffron soup]]></category>
		<category><![CDATA[Saffron Threads]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[Sea Scallops]]></category>
		<category><![CDATA[Seafood Dishes]]></category>
		<category><![CDATA[Seafood Favorites]]></category>
		<category><![CDATA[Seafood Soup]]></category>
		<category><![CDATA[seafood stew]]></category>
		<category><![CDATA[Seafood Stock]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[Size Cubes]]></category>
		<category><![CDATA[Stock Pot]]></category>
		<category><![CDATA[swordfish]]></category>
		<category><![CDATA[tomato soup]]></category>

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		<description><![CDATA[The simmering scent of saffron, roasted red peppers and tomatoes finished with tender pieces of fish, crab, scallops, shrimp, and clams fills the air like a bouquet from the sea. It is a rich-tasting, flavorful dish that is easy-to-do and can be enjoyed with a variety of seafood favorites. This is our take on a [...]]]></description>
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		<title>Ready-to-Use Classic French Sauces</title>
		<link>http://thesaucetalknewsletter.com/2009/10/ready-to-use-classic-french-sauces/</link>
		<comments>http://thesaucetalknewsletter.com/2009/10/ready-to-use-classic-french-sauces/#comments</comments>
		<pubDate>Thu, 08 Oct 2009 00:18:41 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Classical French Cuisine]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[Delicious Recipe Ideas]]></category>
		<category><![CDATA[Espagnole Sauce]]></category>
		<category><![CDATA[French Chef]]></category>
		<category><![CDATA[French Chefs]]></category>
		<category><![CDATA[French Sauces]]></category>
		<category><![CDATA[French Tradition]]></category>
		<category><![CDATA[Gourmet Sauces]]></category>
		<category><![CDATA[Gourmet Wine]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Mother Sauces]]></category>
		<category><![CDATA[Nouvelle Cuisine]]></category>
		<category><![CDATA[Sauce Allemande]]></category>
		<category><![CDATA[Seafood Dishes]]></category>
		<category><![CDATA[Shelf Stable]]></category>
		<category><![CDATA[St Century]]></category>
		<category><![CDATA[Veloute]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[Wine Sauces]]></category>

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		<description><![CDATA[Grand Sauces Valued Through the Ages
French chefs have used sauces since the Middle Ages. There were hundreds of sauces in the French chefs’ repertoire, and sauces were a particularly important and defining characteristic of classical French cuisine. By the 19th century, with the advent of nouvelle cuisine, the famous French chef Antonin Carême classified French [...]]]></description>
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