Category Archives: Wine

Tidbits

Posted on March 28, 2020 by dgourmac

Some of my best meals are made with leftover components from dishes made earlier in the week.  Such is the case for today’s lunch. I had a small package of Black Trumpet Mushrooms (my newly-annointed favorite mushroom), but it was … Continue reading →

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Lunches: Variations on Some Themes

Posted on March 26, 2020 by dgourmac

Recent meals have gone so well that I’ve been motivated to continue some of the themes.  Three elements stood out: grilled or pan-fried bread peppers sautéed greens so I had several variations for lunches this week.  The first included a … Continue reading →

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Grilled Tuna and Roasted Italian Vegetables

Posted on March 22, 2020 by dgourmac

Tonight was my kind of dinner.  Gusty flavors, lots of vegetables, and rich, red wines. The main event was a lovely steak of sushi-grade tuna, from Idylwilde, our local greengrocer and much more.  This was done very simply, sprinkled with … Continue reading →

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The Joys of Bok Choy

Posted on March 21, 2020 by dgourmac

Barbara got me started on this kick a few weeks ago.  She had made a Turmeric-Ginger Dumpling Soup recipe from Fine Cooking Magazine.  It featured Bok Choy and is made with frozen vegetable dumplings (ours are from Trader Joe’s).  The … Continue reading →

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Tuna Conserva

Posted on March 21, 2020 by dgourmac

A few weeks ago I went out for lunch (probably for the last time in several months).  Aquitaine Chestnut Hill was conveniently located, and I had not been to a local bistro in some time.  I chose a Salade Niçoise, … Continue reading →

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More Bruschetta

Posted on March 21, 2020 by dgourmac

My Field Blend #2 bread was so good, I defrosted the second loaf already and used it for all kinds of toast and bruschetta.  Here are the two most recent: Smoked Salmon and White Bean Purée Grilled whole wheat bread … Continue reading →

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Spring Fling

Posted on March 11, 2020 by dgourmac

I love when I have time alone to experiment in the kitchen.  Yesterday, I made dinner — Baked Cannelloni with Spinach/Swiss Chard/Almond Milk Ricotta Cheese Filling.  With just 190 grams of double-zero flour and two eggs, I was able to … Continue reading →

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Bread, Bruschetta, and Brunello

Posted on March 9, 2020 by dgourmac

Over the past 4-5 months my bread-making efforts were dismal failures.  The breads did not rise properly, they came out too flat and dense, and I became discouraged, because I was unable to figure out what was wrong.  So I … Continue reading →

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Fabulous Frittata

Posted on March 9, 2020 by dgourmac

I don’t usually tout the recipes I create, but this time, I think I will. Yesterday, our local farmers, Elena and Karl, had a pop-up farmstand where they were selling spinach, Swiss Chard, scallions, and cilantro from their high tunnel … Continue reading →

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Two Simple & Delicious Spanish Dishes

Posted on March 1, 2020 by dgourmac

If you love tapas, as I do, you must have encountered this ubiquitous shrimp and garlic dish at some point.  Known usually as Gambas al Ajillo, it is a wonderful first course or accompaniment to almost any meal.  Tonight we … Continue reading →

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