Author Archives: dgourmac

How to Make the Best Out of a Screwed-Up Batch of Sourdough

Posted on June 18, 2023 by dgourmac

Last month I had a couple of disastrous rounds of bread baking. I am learning that my ability to multi-task the way I used to is diminishing as the years go by. I am now too easily distracted and forget … Continue reading →

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Tagliatelle

Posted on June 16, 2023 by dgourmac

Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide. (Wikipedia) I make … Continue reading →

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Signature Sourdough Bread

Posted on June 16, 2023 by dgourmac

Over the course of the past year, I’ve been experimenting with variations of sourdough bread — sometimes intentionally, other times by accident. The results yesterday confirmed the bread I want to make most often. Here’s the recipe: 850 gm. Breadtopia … Continue reading →

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Recycling

Posted on April 23, 2023 by dgourmac

We make a concerted effort to recycle as much as possible. Paper, plastic, bottles and cans, and much of the detritus of lifestyle in this century requires that effort. I take the piles to the town Transfer Station weekly and … Continue reading →

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Food and Flowers Fotos

Posted on April 23, 2023 by dgourmac

Aside from the alliteration, this post provides a short photo essay of some recent dishes and decorations. Beet salad with watercress, pistachios, Brique de Brebis Basque sheep milk cheese, and tomato Moroccan style shrimp & tomatoes grated beet salad with … Continue reading →

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“Crab Cakes” Made from Lion’s Mane Mushrooms

Posted on April 23, 2023 by dgourmac

One of the most exciting food experiences I had recently was the discovery that I could make a meal that looked and tasted like crab cakes, using Lion’s Mane mushrooms instead of crab meat. The trigger to this marvel was … Continue reading →

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My Best Homemade Ravioli

Posted on April 19, 2023 by dgourmac

I guess I have been making pasta at home for at least 30 years, and ravioli have been a part of that quite often. I’ve tried a wide variety of tools to make ravioli, but until recently, no one method … Continue reading →

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Roasted Sweet Potato and Black Bean Risotto

Posted on March 24, 2023 by dgourmac

One photo tells the whole story….

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Octopus, Again?

Posted on March 24, 2023 by dgourmac

Some of my loyal readers are repelled by the idea of eating octopus, and others may simply be tired of the many times I post about it. If you are in either category, my apologies. Please just move on to … Continue reading →

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Tartine-Style Country Loaf Sourdough

Posted on March 24, 2023 by dgourmac

I’ve been making Tartine sourdough breads for 12 years, but it’s only in the last 9 months that the quality and consistency has been what I hoped to achieve. The main reason for this success is a guy named Charlie … Continue reading →

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