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

6 recipe(s) reviewed. Showing 1 to 6Sort by: Title | Date | Rating

The Broad Fork: Recipes for the Wide World of Vegetables and Fruits

By Hugh Acheson, Rinne Allen
Clarkson Potter - 2015

This was amazing. Wonder why I never thought to add tomato to my bagel? Hubby and I loved this. I used bagel thins and I ate two and hubby three. I used cream cheese instead of Fromage Blanc and heirloom tomatoes from our local farmers market.

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I made a half recipe of this one for my daughter and I. We really enjoyed this one. It was almost as good as the collard and kimchi combination from Smoke & Pickles.

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While I didn't make the edamame toasts which I'm sure were good too, we loved the soup. I used heirloom tomatoes from our local farmers market. Loved the sour dough bread in this soup.

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While this says it's a side I decided to make a half recipe and serve it as my lunch. I used two small fingerling sweet potatoes cut into the size slices suggested. Starts on top of the stove and finishes in the oven. I did mine in a cast iron skillet. Just sweet potatoes, butter, EVOO and salt but oh my YUM!

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I made this one for my daughter and I since we love tomatoes, okra and corn together. This was delicious. We enjoyed the smoky taste from the smoked paprika. I used sour cream instead of creme fraiche. We served it over rice as the author suggested.

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This was very good but we prefer our collards to have some pot liqueur in them. I loved the cutting technique of removing the stems then stacking and rolling up like a cigar and cutting into strips. The garlic and onions gave a nice flavor as did the honey and apple cider vinegar.

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