Monthly Archives: June 2023

Geometry of Pasta – Fregola in Cassola

Posted on June 30, 2023 by dgourmac

One of my more unusual cookbooks is The Geometry of Pasta. Here is a quote from the NPR review of the book, when it was published in 2010: “Pasta comes in a myriad of wonderful shapes — tubes and spirals, … Continue reading →

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Anniversary Dinner at Pammy’s

Posted on June 30, 2023 by dgourmac

It’s beginning to be a new tradition: our wedding anniversary dinner at Pammy’s restaurant in Cambridge. This week my wife and I celebrated #58 with another excellent meal there. I write this blog post as much for me as I … Continue reading →

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Lunch from Almost Nothing

Posted on June 27, 2023 by dgourmac

Today’s lunch required some ingenuity. Having had bread as the centerpiece for the past four meals, I decided against sandwiches in any form. The refrigerator was about half empty, so many of my favorites were not available. The leftovers roster … Continue reading →

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Notable Dishes in April and May

Posted on June 18, 2023 by dgourmac

Now that I’m mostly caught up with blog entries for my fans, I will close out the Spring season with a brief selection of tasty and attractive dishes. None of these were important enough for a full story, but I … Continue reading →

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Springtime in the Yard: Flowers, Turkeys, and the Fox

Posted on June 18, 2023 by dgourmac

I don’t always write about food and wine. This post is a celebration of the way Springtime brings the beauty of flowers and wildlife to our bucolic grounds. Flowers explode all around us. We love when the trees and bushes … Continue reading →

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How to Make the Best Out of a Screwed-Up Batch of Sourdough

Posted on June 18, 2023 by dgourmac

Last month I had a couple of disastrous rounds of bread baking. I am learning that my ability to multi-task the way I used to is diminishing as the years go by. I am now too easily distracted and forget … Continue reading →

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Tagliatelle

Posted on June 16, 2023 by dgourmac

Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide. (Wikipedia) I make … Continue reading →

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Signature Sourdough Bread

Posted on June 16, 2023 by dgourmac

Over the course of the past year, I’ve been experimenting with variations of sourdough bread — sometimes intentionally, other times by accident. The results yesterday confirmed the bread I want to make most often. Here’s the recipe: Follow instructions for … Continue reading →

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