Monthly Archives: March 2021

Pasta and Clam Sauce for Lunch

Posted on March 23, 2021 by dgourmac

Since our trip to the fish market on Friday, I am still reveling in the superb seafood treats which began with the Spanish octopus and the Baked Orata over the weekend. Today’s lunch continued the hot streak, with a version … Continue reading →

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The Octopus Chronicles — Version 5.0

Posted on March 22, 2021 by dgourmac

If you search this blog for ‘octopus’, you will find 19 separate postings containing this favorite food of mine. I’ve eaten them with gusto all over the world, but it’s the quest for mastering how to cook it perfectly that … Continue reading →

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Spanish, Portuguese, Italian, and Chinese Dishes for Dinner

Posted on March 22, 2021 by dgourmac

Our dinners during the third week in March were devoted to several favorite old recipes, with dishes inspired by the cuisines of Spain, Portugal, Italy, and China. The first one was a dish I developed eight years ago. Cooked in … Continue reading →

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The Elegance of Canned Tuna Salad

Posted on March 14, 2021 by dgourmac

StarKist and Chicken of the Sea may be the most popular brands of canned tuna fish, but any resemblance between them and really good tuna is purely coincidental. If you want to make a truly delicious tuna salad, then I … Continue reading →

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Briam and Pan-Roasted Salmon

Posted on March 14, 2021 by dgourmac

Roasted vegetables are always a treat, and an easy meal is one of those dishes with a piece of fish. A couple of nights ago, I chose Briam (or Briami), a Greek dish of Mediterranean vegetables, along with a small … Continue reading →

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Sourdough Country Loaves, Olive Bread, and Vegetable Soup

Posted on March 14, 2021 by dgourmac

Every two or three weeks I’ve been making (and eating) two loaves of my Tartine-Style Sourdough Country bread. When I made the batch last week, I decided to add a third loaf, with olives, in a batard shape, vs. the … Continue reading →

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Finally! A Good Focaccia Experience

Posted on March 14, 2021 by dgourmac

I’ve had a love of focaccia for many years. In the United States the penultimate example of great focaccia can be found at the Liguria Bakery in North Beach, San Francisco. In the last 20 years, this was always the … Continue reading →

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Second Half of February — Cooking Delights – Part 2

Posted on March 7, 2021 by dgourmac

Bruschetta. If you are a regular reader of this blog, you already know that making sourdough — Tartine-style Country Loaf — is a major part of my cooking pleasure. You also must be familiar with the importance of bruschette for … Continue reading →

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Second Half of February — Cooking Delights – Part 1

Posted on March 6, 2021 by dgourmac

Polpette.  This was a short month but long on good flavors and favorite meals. With my course teaching completed for the Spring Term, I had much more time to cook, and to enjoy Barbara’s creations, as well. One of her … Continue reading →

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