Author Archives: dgourmac

Torchietti

Posted on March 13, 2023 by dgourmac

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

Posted on March 13, 2023 by dgourmac

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

Posted on March 13, 2023 by dgourmac

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

Posted on March 13, 2023 by dgourmac

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

Posted on March 4, 2023 by dgourmac

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

Posted on March 3, 2023 by dgourmac

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?

Posted on February 27, 2023 by dgourmac

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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Winter Vegetable Soup

Posted on February 27, 2023 by dgourmac

We made a superb vegetable soup that was symbolic of the wintry weather recently. Actually, my wife created the soup. My role was much smaller: just preparing the Cavolo Nero and the Cannellini Beans, and adding a little color with … Continue reading →

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Flowers in Winter

Posted on February 27, 2023 by dgourmac

New England winter weather can be pretty bleak at times, so when my wife is able to show off her skills with blossoming flowers this time of year, it is a special treat. Here are two examples of brilliant colors … Continue reading →

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Italian Flag for Breakfast

Posted on February 27, 2023 by dgourmac

My breakfasts are fairly simple. I usually toast or pan-fry a slice or two of my sourdough bread and then smear some Trader Joe’s organic hummus on it. With a few sprinkles of Lebanese Za’atar, the toast is complete. I … Continue reading →

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