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

9 recipe(s) reviewed. Showing 1 to 9Sort by: Title | Date | Rating

Live to Eat: Cooking the Mediterranean Way

By Michael Psilakis
Little, Brown and Company - 2017

I made 1/4 of this recipe since the recipe makes such a large amount. I needed some for the Greek Burgers p. 45. This one uses some of the Garlic Confit p. 138.

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Easy to make as you place all ingredients in heavy bottomed oven proof pot and cover then place in oven for about 50 minutes. This is one of the magnificent seven recipes and used in many of the other recipes.

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This is made from the garlic confit - one of the magnificent seven. I only made a small amount to use in some of the other recipes.

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Made these for daughter and I and beef burgers for the guys. They were hard to get to hold together and we lost two in the grill. I pan fried the other two and they still didn't hold together very well but were still delicious. I made Cucumber Yogurt dip p. 37 to go on our whole wheat English muffins. The burger also uses some of the Garlic puree p. 141 which is one of the magnificent seven. No arugula in store this week so I used spring mix. Got the herbs I used dill and parsley.

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This is one of the magnificent seven recipes and it also uses one more of those seven - Garlic Puree p. 141. I did add a pinch of sugar to this as it was a bit to tart for our tastes.

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Another of the magnificent seven and is used in many of the other recipes but tastes good on it's own as well.

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I made a double recipe of this one and grilled it on the charcoal grill. This recipe uses two of the magnificent seven recipes - Red Wine Vinaigrette p. 192 and Roasted Cherry Tomatoes p. 114. My family thought delicious. Some are shrimp eaters and some chicken eaters and some both so this recipe was perfect. I was unable to find both fennel bulb and arugula in my market this week so I used a spring green mix for the greens.

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Made this one for daughter and my lunch. Delicious. I used one of the variations and subbed canned chicken breast for the tuna. For the mixed herbs I used dill and parsley. This recipe uses one of the magnificent seven - Red Wine Vinaigrette p. 192

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I made this twice already for my breakfast. I used sunflower and chia for the seeds, blackberries, blueberries and strawberries for the berries and added a few almonds one morning and a few pecans another morning. I think this is going to become my go to work morning breakfast this summer using different combinations of berries, seeds and nuts along with the other ingredients.

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