Category Archives: Food

Chanterelles and Basque Sheep Milk Cheese Bruschette

Posted on August 1, 2020 by dgourmac

July has been a good month for my sourdough breads.  I bake two loaves every other week.  Lunches are often simply bruschetta and vegetables leftover from previous night’s dinner.  One of my favorites is made with sautéed chanterelles, topped with … Continue reading →

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Food and Pop Art

Posted on August 1, 2020 by dgourmac

Adobe has recently released several new iPhone/Android apps, with fascinating filters to jazz up one’s photos.  I played around with these apps and our food adventures, and I’m happy to share them with you in this post. Lilies of the … Continue reading →

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A “Guernsey Literary and Potato Peel Pie Society” Potato Pie

Posted on July 3, 2020 by dgourmac

My wife reads a lot of books.  She enjoys watching British movies and period pieces.  And she is a very good cook.  Last night those elements all came together in a terrific dinner. Several months ago, she read The Guernsey … Continue reading →

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Pasta Trenette

Posted on June 23, 2020 by dgourmac

This post is about Pasta Trenette from Liguria, Italy — a delicious vegetarian linguini-like dish with pesto, potatoes and green beans.  Why?  The reason is that I found a box of Trenette pasta in a far corner of my pantry.  … Continue reading →

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Cianfotta (A Neapolitan Version of Ratatouille)

Posted on June 15, 2020 by dgourmac

Summer is coming soon (at least in this hemisphere).  That means the arrival of great fresh vegetables, which for me, often get celebrated by making one of the amazing European roasted vegetable dishes.  Among my favorites are: France: Tian/Ratatouille.  https://dgourmac.wordpress.com/2013/09/05/from-the-sublime-to-the-ridiculous/ … Continue reading →

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Bruschetta, Newschetta

Posted on June 13, 2020 by dgourmac

As much as I enjoy the cooking and baking, I get that much pleasure and more from the eating.  Here are a few highlights with my sourdough bread and remaining octopus. This particular bread has been a thrill, the best … 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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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 →

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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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