Category Archives: Food

Pasta or Couscous for Dinner?

Posted on July 3, 2022 by dgourmac

It’s hard to beat homemade pasta. I’ve been enjoying making Tonarelli at home. Last week I decided to adjust the recipe in an effort to make the dough more supple. This formula is the best so far: 88 grams of … Continue reading →

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Unusual, Colorful, Delicious Breakfasts

Posted on July 3, 2022 by dgourmac

For many years, all I would eat for breakfast was fruit — usually fresh on a plate, sometimes as a smoothie in a glass. It worked well, providing plenty of energy and keeping me healthy. In the past few years, … Continue reading →

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Shrimp Linguine with Herbs, Corn, and Arugula

Posted on June 12, 2022 by dgourmac

This marvelous pasta dish started for me with a large batch of home-grown Spring arugula that was beginning to go to seed. I pulled off all the good leaves, washed and dried them, and saved them for something I could … Continue reading →

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Crispy Baked Fish with Tartar Sauce

Posted on June 12, 2022 by dgourmac

This dinner was one of my first experiences with Pollack, a whitefish which I always deemed inferior to flounder, fluke, and sole. However, with the help of my primary fish advisor, Chris — I was able to make a delectable … Continue reading →

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Another great dinner at Pammy’s

Posted on June 12, 2022 by dgourmac

I recently had a chance to go out to dinner with my good friend and CFO (Chief Fish Officer), Chris. We both agreed that getting a table early at Pammy’s in Cambridge, MA, would once again be a delightful experience. … Continue reading →

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Little Meals

Posted on June 12, 2022 by dgourmac

As I get older (and hopefully, a little wiser), I choose more often to eat “Little Meals” instead of full-fledged plates (e.g. meat, starch, and vegetable). They come in many forms, are relatively quick to prepare, can be eaten any … Continue reading →

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Two Meals of Grains — One at Home, One Dining Out

Posted on May 19, 2022 by dgourmac

Last week I had two excellent dishes featuring grains. The first was made at home, with Pearled Black Barley from Maine Grains. The vegetables in the dish included sweet red peppers, chopped fennel, tomatoes, and onions. Protein was enhanced with … Continue reading →

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Spring Onions

Posted on May 19, 2022 by dgourmac

I’m never quite sure what to do with Spring Onions, those smallish onions that look like large scallions with bigger bulbs. I do like the brightness of the flavors, and this past year, I actually grew some of them in … Continue reading →

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Spigarello

Posted on May 19, 2022 by dgourmac

No, that’s not the name of a new Italian sports car. It’s actually a member of the Broccoli family, but it looks more like Kale, and I just learned how to cook it properly. Like many of my favorite greens … Continue reading →

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Broccoli Rabe with Matzo Balls

Posted on April 23, 2022 by dgourmac

When it comes to ethnicity, food, and wine, I encourage vigorous interactions. They usually produce results that are unorthodox, exciting, and very successful. Such was the case with my lunch today. Our local farmers produce excellent vegetables, including greens of … Continue reading →

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