Author Archives: dgourmac

Spanish Tortilla with Prosciutto

I have two reference points for Spanish cooking. One is Claudia Roden, an author with a wide range of cookbooks touching much of the Mediterranean. She is also the author of Food of Spain, a magnificent compendium with 609 pages … Continue reading

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Homemade Fettuccine with Oyster Mushrooms and Pancetta

Once again, I enjoyed a meal featuring homemade pasta and marvelous, fresh oyster mushrooms. I was feeling a bit bereft during August because my source for top-notch mushrooms was on vacation. Elizabeth Almeida, the entrepreneur and founder of Fat Moon … Continue reading

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The Bounty of Late August…

One of the great joys of late August in New England in the rich bounty of ripe vegetables and fruits at their peak conditions. If there is a tagline to this post, it would say, “how you cook it makes … Continue reading

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Tartine Einkorn Bread

I’ve been happily making my standard sourdough breads every three or four weeks for much of this year, so I recently decided to explore some new breads. Chad Robertson’s Tartine Book No. 3 has been on my shelf for some … Continue reading

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Clams and Linguine

I had a hankering for clams this weekend, so I bought a pound of Littlenecks (along with other seafood) on Saturday at New Deal Fish Market in Cambridge. As always, the quality was excellent. So Sunday’s lunch was relatively simple: … Continue reading

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Georgian Wine with a Cabbage and Onion Torta

We had a large head of cabbage taking up a lot of space in the refrigerator for more than a week, so I was motivated to find a way to use it soon. Barbara’s go-to dish for cabbage is cole … Continue reading

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Express Post: Baked Leftover Vegetables with Montasio Cheese

I had some leftover vegetables from a rice dish made a few days earlier, so I combined them with sourdough croutons and grated Montasio cheese to make a crispy baked vegetable dish. Again, the wine was a rosé from Puglia. … Continue reading

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Farro and Vegetables

I think Farro is a superb grain. Substantive, flavorful, just chewy enough, and it goes with almost everything. Last week I cooked some with a mess of vegetables for dinner, and it was great. Here is my list of ingredients: … Continue reading

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Eye Candy, Food and Wine Department

These are some of my favorite photos from July’s food and wine adventures. Wine and Small Plates with Friends Snapshots  

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Grilled Octopus for Lunch, Briam for Dinner

This is another post in an abbreviated form, so you can gain the essence of the experience quickly and extract what is useful to you. Lunch was Grilled Octopus, combined with white beans, red onion, rouille, and flying fish roe … Continue reading

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