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	<title>KimSunee.com</title>
	<link>http://kimsunee.com/blog</link>
	<description>Musings on travel and food from the author of Trail of Crumbs.</description>
	<lastBuildDate>Tue, 06 Jan 2009 17:36:06 +0000</lastBuildDate>
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		<title>Cookthink Interview</title>
		<description><![CDATA[
Thanks to Kristin Hohenadel and Chip Brantley of cookthink.com for including me in the cookthinktank as the featured author this week.  This coincides with the paperback edition of TRAIL OF CRUMBS, available today in bookstores.  Check out the new beautiful cover.  Thanks again to everyone at Grand Central Publishing, my wonderful editor, [...]]]></description>
		<link>http://kimsunee.com/blog/2009/01/cookthink-interview/</link>
			</item>
	<item>
		<title>Recipe: Tangerine Granita and Vanilla Mascarpone</title>
		<description><![CDATA[
I&#8217;ve been craving citrus and tasting these combinations in my mind&#8217;s palate all day: Meyer Lemon Limoncello.  Red Grapefruit Butter on Scallops.  Buddha&#8217;s Hand Citrus Eggs.  Kaffir Lime Leaf soda&#8230;So this afternoon I made fresh tangerine juice granita.  
2 cups fresh tangerine juice
1 1/2 tablespoons organic powdered sugar (it&#8217;s what I [...]]]></description>
		<link>http://kimsunee.com/blog/2009/01/recipe-tangerine-granita-and-vanilla-mascarpone/</link>
			</item>
	<item>
		<title>I &#8220;heart&#8221; Boulevard Burgers: more San Francisco treats</title>
		<description><![CDATA[Everyone has a favorite burger joint&#8211;In-and-Out, Pink&#8217;s, The Burger Joint, Daniel Boulud&#8217;s DB Burger (sirloin, braised short rib, foie gras and black truffle), Shake Shack, New Orleans&#8217; late-night haunt, Port of Call&#8230;but when I went to visit my friend, Brian Garrido, in San Francisco he insisted I not leave until I tasted the burger at [...]]]></description>
		<link>http://kimsunee.com/blog/2008/12/i-heart-boulevard-burgers-its-the-bun-that-counts/</link>
			</item>
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		<title>I &#8220;Heart&#8221; Donuts: More San Francisco Treats</title>
		<description><![CDATA[I mentioned San Francisco&#8217;s Dynamo Donuts&#8211;the apple-maple glazed sprinkled with bacon, in particular, in an earlier blog post.  Here are some more photos from that day and one of me feeding Donut-crazed author, John T. Edge.  

PHOTOS by Thayer Gowdy
]]></description>
		<link>http://kimsunee.com/blog/2008/12/i-heart-donuts-more-san-francisco-treats/</link>
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	<item>
		<title>More San Francisco Treats: images by Thayer Gowdy</title>
		<description><![CDATA[I&#8217;ve been lucky enough to work with photographer Thayer Gowdy for several years now.  Together we have crushed berries in Oregon, tasted wines in Paso Robles, as well as Buddha&#8217;s Hand citrus eggs, marionberry pie, roast duck, field greens, more wine, ricotta, chevre, pecorino, chocolate, donuts, tacos&#8230;Here are some images from a recent trip [...]]]></description>
		<link>http://kimsunee.com/blog/2008/12/more-san-francisco-treats-photo-album-images-by-thayer-gowdy/</link>
			</item>
	<item>
		<title>Tortilla Espagnole/Spanish-Style Omelette</title>
		<description><![CDATA[
I&#8217;ve been craving this Spanish-style potato omelette for weeks now.  You&#8217;ll find smaller versions sitting out in Tapas bars all over Spain.  I visited a friend in San Sebastian once whose mother always had one of these ready and waiting in her oven to offer up to unexpected guests.  
The trick is [...]]]></description>
		<link>http://kimsunee.com/blog/2008/12/tortilla-espagnolespanish-style-omelette/</link>
			</item>
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		<title>Last bites from le Comptoir du Relais, Paris</title>
		<description><![CDATA[This was part of our last lunch at Le Comptoir du Relais before having to leave for Roissy.  Stuffed Cabbage, Camborde-style, and sweetbreads with braised chestnuts and raisins.  Roberto had the Poularde facon poule au pot (see post below) and Jennifer went back to her first love, deep and dark fork-tender beef cheeks [...]]]></description>
		<link>http://kimsunee.com/blog/2008/12/last-bites-from-le-comptoir-du-relais-paris/</link>
			</item>
	<item>
		<title>Recipe: haricots verts et pomme de terre ratte (green beans and potatoes)</title>
		<description><![CDATA[
This is really very easy to make and perfect when you&#8217;ve had a little too much foie gras (yes, it&#8217;s possible-see the posts below).  Open a bottle of Deutz Champagne and enlist your friends to prepare the green beans.  Promise them Ruinart if the Deutz does not work.
Heat extra virgin olive oil and [...]]]></description>
		<link>http://kimsunee.com/blog/2008/12/583/</link>
			</item>
	<item>
		<title>A few more bites from Le Comptoir du Relais, Paris</title>
		<description><![CDATA[I&#8217;m addicted to Le Comptoir. I need my comptoir lunch fix at least 3 or 4 times during a week&#8217;s stay in the city.  I really do try to go elsewhere but I just can&#8217;t stay away from Yves Camborde&#8217;s cooking.  A problem when I dine at restaurants is this: I have to [...]]]></description>
		<link>http://kimsunee.com/blog/2008/11/a-few-more-bites-from-le-comptoir-paris/</link>
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		<title>At Market, Paris, marché maubert-mutualité</title>
		<description><![CDATA[Winter lettuces are abundant and ready for the eating, raw and crisp with a simple vinaigrette (extra virgin olive oil, fresh lemon juice, fleur de sel and a crack of pepper) or topped with a poached egg and a few sauteed lardons.
]]></description>
		<link>http://kimsunee.com/blog/2008/11/at-market-paris-marche-maubert-mutualite/</link>
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