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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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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
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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