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<!--Generated by Squarespace Site Server v5.9.2 (http://www.squarespace.com/) on Wed, 10 Mar 2010 07:13:33 GMT--><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>The ChezTse Blog</title><link>http://www.cheztse.com/blog/</link><description>Description</description><lastBuildDate>Thu, 03 Dec 2009 18:21:07 +0000</lastBuildDate><copyright></copyright><language>en-US</language><generator>Squarespace Site Server v5.9.2 (http://www.squarespace.com/)</generator><item><title>AM Northwest - Lavender Creme Brûlée</title><category>Food and Eating</category><category>lavender creme brulee</category><dc:creator>Tselani</dc:creator><pubDate>Thu, 03 Dec 2009 18:14:58 +0000</pubDate><link>http://www.cheztse.com/blog/2009/12/3/am-northwest-lavender-creme-brulee.html</link><guid isPermaLink="false">53315:457919:5979622</guid><description><![CDATA[Yesterday I shared tips and suggestions for hosting a holiday dinner party on AM Northwest.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-5979622.xml</wfw:commentRss></item><item><title>Real Beef</title><category>Food and Eating</category><category>beef</category><dc:creator>Tselani</dc:creator><pubDate>Fri, 20 Nov 2009 20:08:12 +0000</pubDate><link>http://www.cheztse.com/blog/2009/11/20/real-beef.html</link><guid isPermaLink="false">53315:457919:5863559</guid><description><![CDATA[Every once in a while, I’ll have a craving for steak – juicy, tender and flavorful. But lately I’ve been a bit disappointed by the quality of beef available. Sure Costco has good deals, but the flavor just isn’t there. New Seasons has some great cuts, but they’re a bit on the spendy side. I wanted a steak that actually tasted beefy, didn’t have too much fat and satisfied my craving. And I think I’ve found it.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-5863559.xml</wfw:commentRss></item><item><title>Using Fresh Herbs</title><category>Food and Eating</category><category>fresh herbs</category><dc:creator>Tselani</dc:creator><pubDate>Tue, 03 Nov 2009 18:08:55 +0000</pubDate><link>http://www.cheztse.com/blog/2009/11/3/using-fresh-herbs.html</link><guid isPermaLink="false">53315:457919:5685655</guid><description><![CDATA[Every time I’m in the produce aisle at the grocery store, I always pick up fresh herbs. Their tantalizing aromas and flavors can be subtle and suggestive or they can be bold and assertive . Regardless of how you use them, they add freshness and life to almost any dish.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-5685655.xml</wfw:commentRss></item><item><title>A Natural High</title><category>Food and Eating</category><category>cooking classes</category><dc:creator>Tselani</dc:creator><pubDate>Mon, 12 Oct 2009 18:08:58 +0000</pubDate><link>http://www.cheztse.com/blog/2009/10/12/a-natural-high.html</link><guid isPermaLink="false">53315:457919:5469955</guid><description><![CDATA[There’s something about cooking that gets my adrenaline pumping. I love the feeling of a knife in my hand as it slices cleanly through an onion, the smell of garlic and herbs as they sizzle in a pan, and the joy of tasting what I’ve created. But there’s something even better than all that – teaching.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-5469955.xml</wfw:commentRss></item><item><title>Free Knife Sharpening in October</title><category>Food and Eating</category><category>free knife sharpening</category><dc:creator>Tselani</dc:creator><pubDate>Tue, 06 Oct 2009 20:56:38 +0000</pubDate><link>http://www.cheztse.com/blog/2009/10/6/free-knife-sharpening-in-october.html</link><guid isPermaLink="false">53315:457919:5416155</guid><description><![CDATA[To me, having a sharp is essential. That's why I always recommend to my clients to have their knives sharpened once a year. As luck would have it, this month is free knife sharpening month at Sur La Table.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-5416155.xml</wfw:commentRss></item><item><title>The Great (or Grate) Debate – Charcoal Vs. Gas</title><category>Food and Eating</category><dc:creator>Tselani</dc:creator><pubDate>Fri, 28 Aug 2009 15:40:12 +0000</pubDate><link>http://www.cheztse.com/blog/2009/8/28/the-great-or-grate-debate-charcoal-vs-gas.html</link><guid isPermaLink="false">53315:457919:5027653</guid><description><![CDATA[There’s something so satisfying about lighting up the grill on a summer evening. Whether you’re searing some chicken breasts, slow cooking baby back ribs or even caramelizing some peaches, I think everyone agrees that grilled foods just taste better.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-5027653.xml</wfw:commentRss></item><item><title>Corn Season</title><category>Chez Tse TV</category><category>chef tse</category><category>corn</category><dc:creator>Tselani</dc:creator><pubDate>Thu, 20 Aug 2009 05:00:56 +0000</pubDate><link>http://www.cheztse.com/blog/2009/8/19/corn-season.html</link><guid isPermaLink="false">53315:457919:4948381</guid><description><![CDATA[I just made my second appearance on AM Northwest today, talking about fabulous fresh corn.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-4948381.xml</wfw:commentRss></item><item><title>Cooking 101</title><category>Cooking Classes</category><category>Food and Eating</category><category>portland cooking classes</category><dc:creator>Tselani</dc:creator><pubDate>Mon, 17 Aug 2009 22:33:22 +0000</pubDate><link>http://www.cheztse.com/blog/2009/8/17/cooking-101.html</link><guid isPermaLink="false">53315:457919:4928336</guid><description><![CDATA[I’ve been teaching cooking classes ever since I returned from France. I love being able to share my knowledge with others who are curious and excited to learn. And the time has come for Geoffroy and me to take cooking classes to a whole new level.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-4928336.xml</wfw:commentRss></item><item><title>Peach Season</title><category>AM Northwest</category><category>Chez Tse TV</category><category>chef tse</category><category>peaches</category><dc:creator>Tselani</dc:creator><pubDate>Tue, 28 Jul 2009 20:27:03 +0000</pubDate><link>http://www.cheztse.com/blog/2009/7/28/peach-season.html</link><guid isPermaLink="false">53315:457919:4771987</guid><description><![CDATA[Peaches are in full, sweet season so get them while you can. I recently did a segment on AM Northwest featuring these juicy fruits.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-4771987.xml</wfw:commentRss></item><item><title>Cooking with Tse - Sundried Tomato Strata</title><category>Chez Tse TV</category><category>cooking with tse</category><category>strata</category><dc:creator>Tselani</dc:creator><pubDate>Thu, 16 Jul 2009 18:26:43 +0000</pubDate><link>http://www.cheztse.com/blog/2009/7/16/cooking-with-tse-sundried-tomato-strata.html</link><guid isPermaLink="false">53315:457919:4653286</guid><description><![CDATA[Do your prep the night before and this strata makes a fast breakfast or brunch dish.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-4653286.xml</wfw:commentRss></item></channel></rss>