Author Archives: dgourmac

Tartine Bread Again — with Improved Techniques

Posted on June 12, 2020 by dgourmac

As many people are doing during this pandemic, I am baking bread more often now.  Three weeks ago I wrote about returning to Tartine breads, and I am continuing further down that path.  My breads are good now, most of … Continue reading →

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Braised Halibut with Leeks and Dijon Mustard

Posted on June 12, 2020 by dgourmac

It’s been an exciting and busy week for cooking.  Barbara came home with a lovely piece of halibut from the market, so last night I tried a new recipe to make good use of the fish and available vegetables.  I’ve … Continue reading →

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Octopus, Revisited — or Harold McGee, I Love You.

Posted on June 11, 2020 by dgourmac

I’ve written about Octopus 18 times in the past 8 years.  I think that’s some indication of its importance to me in a culinary sense.  Two years ago, I wrote that I Finally Learned How to Cook Octopus.   Within … Continue reading →

Posted in Food, Greek food | 1 Comment

Tartine Bread Redux

Posted on May 24, 2020 by dgourmac

Redux: from Latin, from reducere ‘bring back’. I started making sourdough bread in 2011.  As I’ve described in previous posts, Chad Robertson’s book, Tartine, was my bible for the first few years.  It was also a favorite since I had … Continue reading →

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Antipasto for Lunch, Herbed Artichoke Galette for Dinner, and Black Peppercorns for Everything

Posted on May 15, 2020 by dgourmac

Antipasto I had defrosted the second loaf from my last batch of 40% Whole Wheat Bread, so it was time for Bruschetta at lunch.  One recipe that caught my eye recently was Bruschetta Bianca from the Union Square Cafe cookbook.  … Continue reading →

Posted in Almost-Vegan, Food, Vegetarian, Wine | 3 Comments

Grilled Basque Ham and Cheese, Capri-Style Chocolate Walnut Torte

Posted on May 15, 2020 by dgourmac

My thing is lunches, Barbara is the reigning expert on desserts. Two recent examples: I made a grilled cheese and ham sandwich lunch the other day.  It was Basque-inspired, using a sheep milk cheese from the Basque region in France, … Continue reading →

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Ikarian Baked Vegetables, Improved

Posted on May 15, 2020 by dgourmac

We’ve been reading and cooking with the book, Blue Zones Kitchen.  It’s interesting reading, contains some good recipes, and it fits well with all we have learned about healthy food and lifestyles in the past 10 years and more.  We … Continue reading →

Posted in Almost-Vegan, Food, Greek food, Vegan, Wine | 2 Comments

Random Post During Quarantine

Posted on May 15, 2020 by dgourmac

Sometimes I worry I’m about to go past my expiration date.  That thought occurred to me a few days ago, when Barbara noticed a very large bird in a tree alongside our driveway.  “Looks like a raptor of some sort,” … Continue reading →

Posted in Nature | 1 Comment

New Pasta Dish, but No Food Photos

Posted on May 15, 2020 by dgourmac

Sometimes I get so absorbed in whatever I am cooking that I forget (or don’t have time) to take any photos.  This was pretty much the case last night at dinner. Things started simply enough.  I was inspired by a … Continue reading →

Posted in Almost-Vegan, Food, Vegetarian, Wine | Leave a comment

Bread. Pizza. Paella.

Posted on May 6, 2020 by dgourmac

All the basic food groups.  Making and eating these provide some of our very best comfort foods.  And they’re pretty healthy, too.  Let me share these dishes from the past few days. Bread I’ve been making two different breads with … Continue reading →

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