southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Earth to Table: Seasonal Recipes from an Organic Farm

By Jeff Crump, Bettina Schormann
Ecco - 2009

Hubby and I liked this one a lot. We both agree that we like the traditional Colcannon that Tyler Florence had on his Food Network show better but this one was also excellent. The one I usually make has potatoes, cabbage, green onions, ham and lots of butter. In addition to potatoes, this one has Brussels Sprouts, chives, bacon, thyme, white wine, butter and olive oil. They both have enough milk to make them moist and are slightly mashed. This one is a keeper.

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This was an easy dough and very flaky. I made it the night before and stored in the fridge. It was great on the Venison Pub Pie from page 255. I think it would also be great whenever you need a flaky pie crust. I only made a half recipe for the Pub pie as directed in the book.

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For supper tonight I finally made Gnocchi for the first time. I made Sweet Potato Gnocchi. Making gnocchi sure requires patience. I really had a hard time working with the dough as well as getting the marks by using the back of a fork as suggested by the author. Daughter and I both agreed it was delicious though.

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Even though I was the only one who enjoyed this dish I still have to give it a 5. Son says he's just not a fan of pot pies something about the liquid and the crust also it had wine in it and very few dishes with that as an ingredient does he enjoy. Hubby found out it had parsnips in it and wouldn't even taste it. I actually ended up eating the whole thing over several days with a little help from my grand puppy who enjoyed some of the chunks of meat. I've wanted to make this one for awhile now. I just fell in love with the photo on first look and the list of ingredients intrigued me. Thanks to my nephew for supplying me with the venison. I picked up the chestnuts back in the fall near the nursing home where my brother in law is a resident. I put them in the freezer to use in this dish later. I used the tip in the book to cut an x in on the flat side and roast then peel. It worked really well especially with the larger ones. I'm not a big fan of cooked parsnips or maybe I am now since I loved them in this dish. I did omit the celery since neither hubby nor son enjoy the taste. I've never cooked with juniper berries and bought some from Penzey's Spices just for this dish although I did recently use a couple in another recipe. They lent a really nice flavor to the meat. The Pate Brisee topping from page 306 was perfect for the topping. Another tip I enjoyed from this recipe was to tie the spices up in a coffee filter if you didn't have cheesecloth. That worked great.

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