Author Archives: dgourmac

Roasted Sweet Potato and Black Bean Risotto

One photo tells the whole story….

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Octopus, Again?

Some of my loyal readers are repelled by the idea of eating octopus, and others may simply be tired of the many times I post about it. If you are in either category, my apologies. Please just move on to … Continue reading

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Tartine-Style Country Loaf Sourdough

I’ve been making Tartine sourdough breads for 12 years, but it’s only in the last 9 months that the quality and consistency has been what I hoped to achieve. The main reason for this success is a guy named Charlie … Continue reading

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I was shopping at Trader Joe’s last week, and I stumbled on a new and attractive box of dried pasta, Italian-made Organic Lemon Torchietti. It was appealing enough to buy it and try it the next night. I had also … Continue reading

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Guanciale and Pasta alla Gricia

Another very Italian dish in this mini-series is Pasta alla Gricia. The name rolls tripplingly off the tongue in Italian, less so in English as “pasta gray”. I was led to research and then make this dish because of “guanciale” … Continue reading

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Zucchini Leeks Shrimp Morels Risottto

Usually when I cook, I start with a recipe, either something I’ve made before, or a new one I want to try. Yesterday was different. I decided to create a new risotto dish from some items I had in mind, … Continue reading

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Southern Italian Lunch

If I could be anywhere in the world right now, I would be in Campania, Italy, along the Amalfi Coast. Since that’s a pipe dream at the moment, I decided instead to make myself what I imagine would be a … Continue reading

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Soufiko, Again

When I find that I have a handsome eggplant and attractive zucchini, I am moved to make Ikarian Springtime Soufiko, a marvelous (as well as quick and easy) vegan dish for dinner. Technically, it might be Spring here, but we … Continue reading

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Gnocchi with Spinach, Feta & Walnuts

Today was a great day for cooking. I had one activity on my calendar — my weekly Body Movement training session — and the rest of the time was available for culinary adventures. It was my turn to make dinner. … Continue reading

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Beluga Lentils? Black Mushrooms? Roasted Leeks?

Who would put together a dinner featuring these ingredients? You guessed it. Beluga Lentils with Black Mushrooms and Mirepoix — note: the green beans was a last-minute add. Roasted Leeks with Beet Horseradish Cream This lovely California Carignane/Grenache blend was … Continue reading

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