Monthly Archives: July 2013

Artisan Bread — new Featured Gallery

Posted on July 28, 2013 by dgourmac

I just posted a new feature gallery here.

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Red or White?

Posted on July 26, 2013 by dgourmac

That’s not a metaphysical question.  Nor is it (tonight) a question about wine.  Rather, it is the second part to the question: which clam sauce do you prefer? I’ve always been a white clam sauce guy.  It’s something about the … Continue reading →

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Not Your Grandmother’s Salad

Posted on July 25, 2013 by dgourmac

I don’t often have a salad as my dinner.  Tonight was an exception, and a notable one. It’s all about ingredients.  I already had steamed beets in the fridge, as well as a single organic Portobello mushroom, thinly-sliced, marinating in … Continue reading →

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Purely Vegetables for Supper

Posted on July 24, 2013 by dgourmac

When treated properly, vegetables can provide an absolute riot of colors and flavors.  That was my experience with supper tonight.  It was purely vegetables, plus the wine. I temporized while deciding what to prepare, which means I munched on some … Continue reading →

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Vegan Supper with French and Venetian Overtones

Posted on July 23, 2013 by dgourmac

I usually start to prepare a meal with a question: “What is available?”  That leads to several attractive ingredients, each of which I try to prepare in a pleasing way, and then with an eye to integration, I put it … Continue reading →

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Marcella’s Rosemary and Sage Pasta Sauce

Posted on July 23, 2013 by dgourmac

For lunch today I finished up the lentil dish from last night.  Since I didn’t eat until 2 PM, I was pretty well sated until late this evening.  By the time I started to get hungry, I was ready for … Continue reading →

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Black Lentil Vegan Supper

Posted on July 22, 2013 by dgourmac

Last night after returning home for the weekend, I made a very vegan meal that was quite satisfying.  Before I left, I cooked some organic black lentils, so the foundation was readily available.  Here is the full list of ingredients. … Continue reading →

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Invest in Stocks

Posted on July 22, 2013 by dgourmac

No, not that kind.  I’m talking about stocks = broths, for cooking, of course. When we first got serious about making risotto — many years ago — I learned of the importance of having a plentiful supply of various high-quality … Continue reading →

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Simple, Slow, Subtle, Sumptuous

Posted on July 18, 2013 by dgourmac

As I searched through the refrigerator for items near their perish date — before leaving for the island for a few days — I found some heirloom carrots and Treviso radicchio, the same ingredients Laura had used a few weeks … Continue reading →

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Sicilian Pasta Dinner

Posted on July 17, 2013 by dgourmac

Tomatoes make a rich sauce on their own, but if you want to register very high on the mouth-feel scale, just add some homemade roasted red pepper puree.  That was my experience tonight with a pasta dinner I label “Sicilian” … Continue reading →

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