Author Archives: dgourmac

Mushroom Bourguignon

A few days ago, after re-subscribing to the New York Times Cooking Section, I saw an attractive recipe for Mushroom Bourguignon by Melissa Clark. If you’ve read this blog over time, you may have noticed that three of my favorite … Continue reading

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Salads: Beans (x 3), and Claremont (origin NJ)

I don’t eat a lot of salads, but last week I had four different (and quite delicious) ones. It started late in the week, when I was cleaning out a closet holding my dried beans stash, along with packs of … Continue reading

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Last Post of 2020 — December Doozies

This has been a good month for cooking, and it’s my last chance this year to post, so here are the food and wine highlights. Of course, with this title, I am showing my age. I imagine any reader under … Continue reading

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Sunday Lunch — Trevor’s Bread with Prosciutto and Cheese, Mango with Lime, and a Glass of Rueda

I recently tried a different version of Tartine-Style Country Bread, and today’s lunch featured it well. For those interested, here is the article by Trevor J. Wilson on the technique: http://www.breadwerx.com/make-tartine-style-country-bread-video/ This bread is light and crisp, very flavorful. My … Continue reading

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What Does a Veggie-Pescatarian Eat During Thanksgiving Week? Part 2: The Rest of the Week

Beginning with the Friday night before Thanksgiving, I had plenty of time and energy for cooking. Here are some of the other meals. Pasta al Forno From Johanne Killeen and George Germon ‘s famous Rhode Island restaurant, Al Forno, and … Continue reading

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What Does a Veggie-Pescatarian Eat During Thanksgiving Week?

I’m willing to bet that none of you woke up this morning with the question in this title on your mind. Nonetheless, I am about to answer it, and I have some exciting food moments to share, in case you … Continue reading

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Small and Brief — Tuna Conserva Lunch

The other piece of fish from the market on Saturday was a small piece of Yellowfin Tuna. Yesterday, I poached that in olive oil with herbs and garlic for only five minutes, then removed the fish to another bowl and … Continue reading

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Sicilian Flours and Homemade Pasta

I recently received a shipment from my specialty supplier, Gustiamo, in NY, and it contained two different fine flours from Sicily. One was Maiorca, a soft wheat that I had used once or twice in my sourdough breads. The other … Continue reading

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October Snow and Halibut Supper

It’s rare for us to get snow in October, but last Friday (the 30th) we had almost 5″ of heavy wet snow. It was a nasty enough day that I postponed my food shopping trip to the city until Saturday. … Continue reading

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Just a few more details…

…are necessary for a complete picture of my October food and wine. For many years, I have favored Burgundies for my higher-end, longer-term wine purchases. Fortunately, we’ve now reached an age (both mine and the Burgundies) when it’s time to … Continue reading

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