Author Archives: dgourmac

Late, Quick Lunch

Posted on April 3, 2022 by dgourmac

It was close to 2 PM, and I hadn’t even thought about lunch. My go-to meal in this situation is normally a pasta dish, so I searched the cabinets for a small bag of dried pasta, leftover from a previous … Continue reading →

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Salad of Chioggia Beets, Daikon Radish, and Sorrel

Posted on April 2, 2022 by dgourmac

One of the joys of being in New England during the last 10 years had been the explosion of high quality, local farmers who are providing fresh fruits and vegetables to passionate cooks like us. This month I’ve written a … Continue reading →

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Fresh Porcini, Finally Cooked Right

Posted on April 2, 2022 by dgourmac

If you love mushrooms, as I do, at some point you will have the pleasure of eating fresh Porcinis. I have found that the ones from Italy are far better than any others I’ve tried (US Northwest, Slovenia, etc.) Fortunately, … Continue reading →

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Raving About Radicchio

Posted on April 2, 2022 by dgourmac

I have always loved bitter greens, and most of all, Radicchio di Treviso. One of my best meals in March was a salad made with Tuna Fish, Radicchio, and Cannellini Beans. Thinly-sliced Castelfranco Radicchio and chopped Gaeta olives were all … Continue reading →

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Polenta with Pzazz!

Posted on March 30, 2022 by dgourmac

Lately I’ve become a big fan of Polenta. It’s a great alternative to pasta and rice, and it matches well with all kinds of vegetables. My wife makes the best polenta dishes I have had, so I’ve been trying to … Continue reading →

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Pasta Plenty

Posted on March 16, 2022 by dgourmac

We always have a group of pasta dishes in any given week, and this one was no different. The comfort food for one dinner was pasta shells baked with mushrooms and cheeses, crispy and full of flavor, but not too … Continue reading →

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A Few Old Favorites

Posted on March 16, 2022 by dgourmac

Last week was a good time to prepare a few old favorites, some with a new twist. For example, I bought some Countneck clams and tried an approach from Al Forno (both the restaurant and the cookbook). This variation called … Continue reading →

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Soave & Braised Halibut with Leeks and Mustard

Posted on March 5, 2022 by dgourmac

I dedicate this post to Victor Hazan, my inspiration for the beauties of Italian wine, and the mentor who enabled so much of Marcella Hazan’s marvelous contributions to our understanding of great Italian cucina. My visit to the fish store … Continue reading →

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Obscure Vegetables Lunch

Posted on March 5, 2022 by dgourmac

I think I enjoy obscure vegetables almost as much as I like obscure wine grapes. They are uncommon, intriguing, underutilized, and surprisingly good. Today’s lunch is a testament to these gems. As usual, the motivation was provided by ingredients. In … Continue reading →

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Ten Meals for the Last Two Weeks in February

Posted on March 4, 2022 by dgourmac

February is the shortest month, but it provided plenty of opportunity for my favorite foods. Rather than creating separate posts for each item, I offer this shortened version of the highlights during the last two weeks. Sourdough Bread – Field … Continue reading →

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