Monthly Archives: March 2020

Octopus, Potato, and Green Bean Salad

Posted on March 31, 2020 by dgourmac

The novelty of having tender, cooked octopus resting comfortably in a bowl of olive oil in the refrigerator — ready to be turned into a meal in a flash — has not yet worn off.  Today’s version was inspired by … Continue reading →

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Ode to the Octopus

Posted on March 30, 2020 by dgourmac

An octopus is a remarkable creature.  It appears to be one of the most intelligent beings on the planet.  It also happens to be a delicious and very healthy food, which is what initially interested me the most. I have … Continue reading →

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Wood-Fired Homemade Pizza: Signs of Spring

Posted on March 28, 2020 by dgourmac

We have been looking for a warmer day in March to crank up the wood-fired pizza oven, as a harbinger of Spring again.  Today was the day, with temperature slowly rising from the mid-40s F. in the morning to mid-50s … Continue reading →

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Tidbits

Posted on March 28, 2020 by dgourmac

Some of my best meals are made with leftover components from dishes made earlier in the week.  Such is the case for today’s lunch. I had a small package of Black Trumpet Mushrooms (my newly-annointed favorite mushroom), but it was … Continue reading →

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Lunches: Variations on Some Themes

Posted on March 26, 2020 by dgourmac

Recent meals have gone so well that I’ve been motivated to continue some of the themes.  Three elements stood out: grilled or pan-fried bread peppers sautéed greens so I had several variations for lunches this week.  The first included a … Continue reading →

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Grilled Tuna and Roasted Italian Vegetables

Posted on March 22, 2020 by dgourmac

Tonight was my kind of dinner.  Gusty flavors, lots of vegetables, and rich, red wines. The main event was a lovely steak of sushi-grade tuna, from Idylwilde, our local greengrocer and much more.  This was done very simply, sprinkled with … Continue reading →

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The Joys of Bok Choy

Posted on March 21, 2020 by dgourmac

Barbara got me started on this kick a few weeks ago.  She had made a Turmeric-Ginger Dumpling Soup recipe from Fine Cooking Magazine.  It featured Bok Choy and is made with frozen vegetable dumplings (ours are from Trader Joe’s).  The … Continue reading →

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Tuna Conserva

Posted on March 21, 2020 by dgourmac

A few weeks ago I went out for lunch (probably for the last time in several months).  Aquitaine Chestnut Hill was conveniently located, and I had not been to a local bistro in some time.  I chose a Salade Niçoise, … Continue reading →

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More Bruschetta

Posted on March 21, 2020 by dgourmac

My Field Blend #2 bread was so good, I defrosted the second loaf already and used it for all kinds of toast and bruschetta.  Here are the two most recent: Smoked Salmon and White Bean Purée Grilled whole wheat bread … Continue reading →

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Spring Fling

Posted on March 11, 2020 by dgourmac

I love when I have time alone to experiment in the kitchen.  Yesterday, I made dinner — Baked Cannelloni with Spinach/Swiss Chard/Almond Milk Ricotta Cheese Filling.  With just 190 grams of double-zero flour and two eggs, I was able to … Continue reading →

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