Recent content by realtorgourmand

  1. realtorgourmand

    Book recommendations for the home chef?

    A thread like this should not be closed without mention of 'Il Cucchiaio d'Argento" - the Italian kitchen bible since 1950. Translated to English in 2005 and published by Phaidon press (www.phaidon.com) it is now avialable as "The Silver Spoon". Looking at regional recipes, techniques and...
  2. realtorgourmand

    Kangaroo loin preparation

    Thanks for your advice! Ed, at your suggestion I marinated the kangaroo loins in olive oil, tamarind sauce, a little red wine gastrique, and a splash of lemon juice for 4 hours ahead of cooking. Hot charcoal fire, about 4 minutes per side (fairly thick loins - 1" to 1,1/2 inch), rested 3...
  3. realtorgourmand

    Kangaroo loin preparation

    Thanks for your advice - I don't serve a whole plate of risotto as a side - opting for roast potatoes anyway - and small portions of cauliflower with a pear/gorgonzola sauce, asparagus with lemon butter and a side salad, garlic prawns - You've pretty much outlined what I had in mind for the meat...
  4. realtorgourmand

    Kangaroo loin preparation

    I'm serving dinner for 6 on Saturday with a lean loin of Kangaroo as the centre dish. Only problem is I've never cooked it before! Ihave thought about charcoal grilling it - very hot fire - served sliced rare with different veggies and a risotto, but haven't quite worked out the meal plan - any...
  5. realtorgourmand

    Four Cheese pasta - why Fontina?

    Here in Canada, at least in all of the major centres, we have a large Italian poulation, and Fontina (the real one - from Italy) is readily available. Thanks for the best answer to my question (WHY) Phatch! Siduri - if your Fontina smells/tastes like Gorgonzola it has not been kept at the right...
  6. realtorgourmand

    Four Cheese pasta - why Fontina?

    Ok - my first post! While explaining to a guest that all my four cheese recipes (even "il cucchiaio d'argento) call for Fontina as the only "mandatory" cheese to include in "Maccheroni Ai Quattro Formaggi", I was stumped when he asked me "WHY?" I like to use something blue (prefer Gorgonzola)...
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