Posts by RealtorGourmand

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...

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...

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...

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...

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...

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...