Author Archives: dgourmac

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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Once in a While I Go For a Walk…

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October Food and Wine — More Mini Posts

One night last week I was in the mood for vegetables with a French accent. Mireille’s eggplant with Tomato Sauce, Grilled Zucchini with Balsamic and sautéed shallots, and some brown rice made an unassuming and delicious dinner. The wine was … Continue reading

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October Food and Wine — Mini Posts

I enjoy blogging, and I’ve plenty of food and wine to share with you. However, my inertia gets in the way: too much setup time. Select episodes. Choose the photos, and edit them. Find room on my desktop to add … Continue reading

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Breads and Bruschette

One of the joys of semi-retirement is the freedom to enjoy the natural rhythms in the world, especially those related to food. Today’s small lunch provides an object lesson. At first appearances it is a simple meal: several slices of … Continue reading

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Late Night Snack

Okay, now that we’ve shown in the previous post how to roast and peel sweet peppers, the question is, “what do we do with them?” Fortunately, I felt a need for a late night snack tonight, and I am happy … Continue reading

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Roasting Sweet Peppers — A Revelation!

I’ve been roasting and peeling sweet peppers for at least 40 years in my cooking career, so I thought I had the methodologies down pat.  They included grilling them until well-charred on the gas grill, roasting them whole or cut … Continue reading

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Moroccan Eggplant-Olive Tagine

I love eggplants.  When done properly, they are extremely satisfying.  We cook them often, so I am always on the lookout for new favorites to add to our repertoire.  Yesterday, I tried a Moroccan Eggplant-Olive Tagine that made the grade. … Continue reading

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