Category Archives: Bread

Sourdough, Mushrooms, Polenta, Scylla

Posted on June 28, 2021 by dgourmac

Sourdough is always handy. One or two slices can be breakfast or lunch, a snack or a dinner component. This post features sourdough toast with “wild mushrooms” (Chanterelles), followed by a polenta dish that evening. The polenta was made into … Continue reading →

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Recurring Vegetable Leftovers

Posted on April 17, 2021 by dgourmac

I have difficulty discarding perfectly good leftovers, even after having had them several times in different forms. Early in April I made two favorite French recipes for a dinner, Zucchini Tomato Gratin and Roast Provençal Tomatoes. We finished the tomatoes … Continue reading →

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The Elegance of Canned Tuna Salad

Posted on March 14, 2021 by dgourmac

StarKist and Chicken of the Sea may be the most popular brands of canned tuna fish, but any resemblance between them and really good tuna is purely coincidental. If you want to make a truly delicious tuna salad, then I … Continue reading →

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Sourdough Country Loaves, Olive Bread, and Vegetable Soup

Posted on March 14, 2021 by dgourmac

Every two or three weeks I’ve been making (and eating) two loaves of my Tartine-Style Sourdough Country bread. When I made the batch last week, I decided to add a third loaf, with olives, in a batard shape, vs. the … Continue reading →

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Finally! A Good Focaccia Experience

Posted on March 14, 2021 by dgourmac

I’ve had a love of focaccia for many years. In the United States the penultimate example of great focaccia can be found at the Liguria Bakery in North Beach, San Francisco. In the last 20 years, this was always the … Continue reading →

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Second Half of February — Cooking Delights – Part 2

Posted on March 7, 2021 by dgourmac

Bruschetta. If you are a regular reader of this blog, you already know that making sourdough — Tartine-style Country Loaf — is a major part of my cooking pleasure. You also must be familiar with the importance of bruschette for … Continue reading →

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Linguine with Spinach, and Garlic — and Early Year Successes

Posted on February 12, 2021 by dgourmac

January and February are busy months because I teach a course during the first six weeks. As a result I do less cooking — and as a corollary, less blogging. Barbara happily and ably leapt into the void, and she … Continue reading →

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Best Meals of the Month

Posted on August 1, 2020 by dgourmac

The dishes I will remember most from July include: my sourdough bread octopus Portuguese Ventresca tuna from Luças the vegetable bounty of our summertime Sourdough Recently my Tartine-style breads have been quite good, and I’ve settled on a recipe for … Continue reading →

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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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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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