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	<title>Nathalie Dupree</title>
	<link>http://www.nathaliedupree.com</link>
	<description>Nathalie Dupree Cooks Author Food Celebrity</description>
	<lastBuildDate>Thu, 24 Sep 2009 18:19:41 +0000</lastBuildDate>
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		<title>Carolina Gold</title>
		<description><![CDATA[September 18, 2009
This morning I saw Carolina Gold harvested, the dew still on the ground. Some people want gold metal, I wanted to see the Gold of novels and books, the heart of the culture of the state of South Carolina for centuries. One look at the field of rice makes clear the reason for [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=419</link>
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		<title>Nov 6-8 :: Culinary Institue of Charleston</title>
		<description><![CDATA[
Culinary Institue of Charleston
November 6,7,8
Spend a weekend in learning at the Culinary Institue of Charleston with culinary guru Nathalie Dupree in November. Kick things off Southern style with wine and cheese at Nathalie’s home Friday before dining at a restaurant of your choice. Then join Nathalie for two days of holiday entertaining classes at the [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=415</link>
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		<title>October 11-14 :: Inn at Serenbe</title>
		<description><![CDATA[Southern Chef Series at Serenbe Welcomes Nathalie Dupree
October 11-14
Nathalie Dupree joins Marie Nygren and the Inn at Serenbe for the first &#8220;Southern Chef Series&#8221; at Serenbe. She will be teaching &#8220;Mastering the Art of Southern Cooking&#8221; to a group of 10 participants. Days will be spent with Nathalie, learning her favorite southern recipes and cooking [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=409</link>
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		<title>Crab Cracking for the Lee Brothers</title>
		<description><![CDATA[August 20,2009

Still thinking about my wonderful weekend last weekend – which flew by all too quickly.  The highlight was going to the crab-cracking for Matt and Ted Lee’s new book, to be out in November.  It was held at Josephine and Tom Humphrey’s farm, which used to belong to her dad.  He’s 95 and spry [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=400</link>
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		<title>Making Pasta</title>
		<description><![CDATA[Making Pasta
 
Pasta making-side bar.
 
You don’t have to be a chef to make pasta – in fact, it is child’s play. My grandchildren love making pasta in my tiny kitchen. (I have noticed, however, that in their minds, the more flour strewn around, the better, as far as they are concerned.) 
 
There are many types of [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=389</link>
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	<item>
		<title>C&#8217;est Fromage Comte Cheese &#8211; Worth the fare to France</title>
		<description><![CDATA[C&#8217;est Fromage Comte Cheese worth the fare to France
 
Foodies, of which I am one, pride themselves on knowing the newest thing. Many times, ironically, these are age-old products that are just coming to the attention of communities beyond their own. I first heard of Comte cheese when I was given a sample at a local [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=387</link>
			</item>
	<item>
		<title>Pasta</title>
		<description><![CDATA[Pasta
 
Recently I went to dinner with a friend who instructed the chef not to serve her anything white – no white bread, no white pasta, no potatoes, no rice and no cream. She would eat butter. I don’t know if this is, in fact, due to an allergy, or is a self-imposed way of dieting [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=385</link>
			</item>
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		<title>Hot Chocolate Soufflé</title>
		<description><![CDATA[Hot Chocolate Soufflé
 
Adapted from Nathalie Dupree’s Chocolate Soufflé
 
Serves 4 to 6
 
Soufflés are not difficult to make or magical, but they seem that way to the uninitiated. Guests are always thrilled by them. The trick is to avoid overcooking them as the bubbles will burst and the soufflé will fall. An undercooked soufflé, on the other [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=383</link>
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	<item>
		<title>19th Century Chocolate Soufflé</title>
		<description><![CDATA[19th Century Chocolate Soufflé
 
Circa 1886
 
Alice Prescott’s Chocolate Soufflé
 
Cocoa makes a particularly light chocolate soufflé. It may be served with chocolate sauce and whipping cream. The base may be made several days in advance.
 
Butter and sugar 6-8 ramekins, depending on size
 
1 cup whole milk, heated until small bubbles form around the outside edge of the pan.
 
2 [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=381</link>
			</item>
	<item>
		<title>Cheese Souffle</title>
		<description><![CDATA[Melanie’s Cheese Souffle
 
Serves 4-6
 
This dish is deliciously light and yet filling. It is perfect with a mixed green salad for an easy, dainty lunch. Nutmeg enhances the dish, but be sparing as it can also dominate.
I usually mix Compte, a type of gruyere cheese and Parmiagiano Reggiano cheese for a delicate soufflé, or a robust [...]]]></description>
		<link>http://www.nathaliedupree.com/?p=379</link>
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