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    <title>Table Magazine Message Board</title>
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    <language>EN</language>
    <pubDate>Thu, 06 Dec 2007 14:35:42 -0500</pubDate>
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    <category>Table Magazine Message Board</category>
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      <title>[Cooking Tips &amp; Recipe Share] tasty, simple, pitas !</title>
      <link>http://www.tablemagazine.com/messageboard/read.php?1,11,11#msg-11</link>
      <author>elisa</author>
      <description><![CDATA[For some reason, many may think that salsa is simply a SUMMER time treat. Yes, the fresh roma tomatoes are in their peak season, but, who says you can't enjoy a little mexican fiesta by the warmth of your fireplace this winter? 

Unless you can your own salsa (which is an art that I'd like to accomplish someday), head to your local market, and pick up your favorite jar. A tip: push aside the canned restaurant salsa, and try something new! Perhaps pick up an organic blend packed full of extra veggies... my personal pick: spicy with extra cilanto! 

Skip past the chip aisle, and pick up a pack of pitas. Here's a recipe that is SUPER easy, healthy, and of course delicious!

(makes 24 pita chips, if you use entire bag)

1 package wheat pitas----I buy Aladdin's Whole Wheat Pitas with Omega 3
Seasonings---- I use a combination of garlic salt and lemon pepper, but, feel free to use whatever you like
PAM---- or you can drizzle Extra Virgin Olive Oil, you'll need about 1-2 tbsp


Preheat the oven to 400 degrees
Take 1 pita and cut it in half, cut those 2 pieces in half also, giving you 4 wedges.
Take 1 wedge, and carefully just tear it apart by hand to get 2 pitas...this will give you 8 wedges per pita.  
Continue to cut as many pitas as you like.
Lay them out in a single row onto a cooking sheet, lightly coat with PAM (or drizzle with olive oil), and generously sprinkle on the seasonings!

Bake these for about 4-6 minutes, you want them to be a light to golden brown.

That's it! They are great for parties, or snacks! Plus, they're low in fat, so enjoy !]]></description>
      <category>Cooking Tips &amp; Recipe Share</category>
      <guid isPermaLink="true">http://www.tablemagazine.com/messageboard/read.php?1,11,11#msg-11</guid>
      <pubDate>Thu, 06 Dec 2007 14:35:42 -0500</pubDate>
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    <item>
      <title>[Cooking Tips &amp; Recipe Share] Thomas Keller - Why not Pittsburgh?</title>
      <link>http://www.tablemagazine.com/messageboard/read.php?1,10,10#msg-10</link>
      <author>tablemagadmin</author>
      <description><![CDATA[When the country’s best chef came to Pittsburgh to deliver an unforgettable meal at the Duquesne Club in support the James Beard Foundation’s Taste America fundraiser … the drama was astounding. The less-dramatic reality is that Chef Keller is one of the most approachable and likeable chefs I’ve ever met. He has charm, wit and a controlled ego that gives most of the credit to his outstanding team. 

So the real shocking actor in this production was… us. For months prior to Keller’s arrival, people were outdoing one another with gossip of “why here?” and “can you believe it?... Pittsburgh?” When sitting with Chef Keller, it was clear that he had no interest in our self-deprecating build-up. For him, this was all about the food, and about the good work of the James Beard Foundation. It was about the fact that our region produces some of the best lamb in the world that Keller uses in his restaurants. It was about the fact that All-Clad, Keller’s favorite cookware is based in Canonsburg. It was about the fact that the Duquesne Club, voted the number one city club in America in 2006, offered Chef Keller a renovated kitchen after $5 million of upgrades and retrofits to the 134-year-old private establishment. 

I hate to steal the ending here, but the moral to this story is pretty simple. Question: Why Pittsburgh? Answer: The Foundation, the food, the cookware, the club, and the world-renowned lamb, not to mention having one of the largest and most active Slow Food groups in the country, an organization which embodies much of what Chef Keller puts to work. 

With these points in our back pocket, next time we get a visit from a world-renowned food celebrity, let’s be more proud than we are surprised.]]></description>
      <category>Cooking Tips &amp; Recipe Share</category>
      <guid isPermaLink="true">http://www.tablemagazine.com/messageboard/read.php?1,10,10#msg-10</guid>
      <pubDate>Thu, 18 Oct 2007 13:03:03 -0400</pubDate>
    </item>
    <item>
      <title>[Cooking Tips &amp; Recipe Share] Super fresh, super simple summer salad</title>
      <link>http://www.tablemagazine.com/messageboard/read.php?1,9,9#msg-9</link>
      <author>Christina French</author>
      <description><![CDATA[I just experimented with something the other night that was amazing. Take fresh, local, in season tomatoes, cut them in fairly meaty slices and set aside - put a pinch of salt on them and let the juice pull out of them a bit. Toast some pine nuts gently in a frying pan with a bit of olive oil and salt - do not blacken. Put aside on a paper towel and let them cool. 

Dice some red onion and shake GENTLY in a dressing shaker with some balsamic vinagrette. You can make your own simply with Balsamic and good olive oil or else buy the fat-free stuff at Whole Foods in the chilled dressing cooler. Comes in a glass jar with the plastic top - believe it's called Jen's or Amy's or something. Fabulous! GENTLY shake the red onion and the balsamic. 

Pull out some fresh goat cheese. Ashed is okay, but don't use the herbed stuff. It will just interfere with the fresh herb.

Cut some fresh basil - roll into a cigar and slice about 1/8 inches apart so that when you unroll, you have little streamers of basil strands. You can then cut these in half as well. 

Plate the tomatoes and basil, Pour or spoon on some of the balsamic and red onion dressing. Then put on the goat cheese (definitely after the dressing). Then sprinkle the pine nuts. Finally, finish with a pinch of sea salt and fresh ground pepper. 

Oh yeah!!!]]></description>
      <category>Cooking Tips &amp; Recipe Share</category>
      <guid isPermaLink="true">http://www.tablemagazine.com/messageboard/read.php?1,9,9#msg-9</guid>
      <pubDate>Mon, 30 Jul 2007 18:31:40 -0400</pubDate>
    </item>
    <item>
      <title>[Kitchens, Creative Design, Going Green] Green Kitchens</title>
      <link>http://www.tablemagazine.com/messageboard/read.php?4,8,8#msg-8</link>
      <author>charlene</author>
      <description><![CDATA[Artemis in Lawrenceville is an amazing source for all that is green in home design. Check it out. It's located on Butler Street &amp; the ladies who own it are so helpful!]]></description>
      <category>Kitchens, Creative Design, Going Green</category>
      <guid isPermaLink="true">http://www.tablemagazine.com/messageboard/read.php?4,8,8#msg-8</guid>
      <pubDate>Tue, 05 Jun 2007 13:32:51 -0400</pubDate>
    </item>
    <item>
      <title>[Adventures in Local Food] Four quick stops in Wexford</title>
      <link>http://www.tablemagazine.com/messageboard/read.php?2,7,7#msg-7</link>
      <author>wexfordite</author>
      <description><![CDATA[Take the Wexford exit off I-79 to hit three family-farm markets and a terrific little grocery store in a matter of minutes.

-- T-Bones: Chicken salad; 'scnookies' (cookie-scone hybrid); pricy but so-easy take-home dinners; lots of little items, like salad dressing and cookies, by small-scale producers in western Pa. 

-- Soergel: Wrote the book on agritourism. Garden center, play area, petting zoo and, in the gift shop, a glass-enclosed beehive to observe. 

-- Kaelin's: Small-scale, homey. Peaches worth waiting for. Broccoli so beautiful that I bought it for gifts last fall.     

-- Shenot's: Light and open and breezy.Corn is famous; apples and cauliflower should be. Homemade fudge. Cherry juice concentrate from northern Michigan -- mix it with lemonade.  

To get there: the Wexford exit puts you on Route 910. Look for the stoplight at the BP station. Turn left for T-Bones (in the plaza with BP) or turn right onto Brandt School Road for Soergel's and Kaelin's (less than a mile). For Shenot's, stay on 910 east until the second stoplight; turn left onto Wexford Run Road.]]></description>
      <category>Adventures in Local Food</category>
      <guid isPermaLink="true">http://www.tablemagazine.com/messageboard/read.php?2,7,7#msg-7</guid>
      <pubDate>Mon, 14 May 2007 22:38:40 -0400</pubDate>
    </item>
    <item>
      <title>[Adventures in Local Food] Tomatoes</title>
      <link>http://www.tablemagazine.com/messageboard/read.php?2,5,5#msg-5</link>
      <author>carpy</author>
      <description><![CDATA[I want to get a real jump on the season when it comes to tomatoes. Not growing hthem, finding them farm fresh...in bulk, the minute they are ripe and ready. (Regionally of course) So, if anyone has any suggfestions as to the best place to buy a bushel+ of fresh &quot;may-ters&quot;, please let me know.]]></description>
      <category>Adventures in Local Food</category>
      <guid isPermaLink="true">http://www.tablemagazine.com/messageboard/read.php?2,5,5#msg-5</guid>
      <pubDate>Tue, 08 May 2007 10:17:41 -0400</pubDate>
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