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

27 recipe(s) reviewed. Showing 1 to 27Sort by: Title | Date | Rating

Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites

By Deb Perelman
Knopf - 2017

Delicious. I couldn't find skirt steak so I used sirloin. I thought I had a red onion but didn't so I used a sweet one. Son, daughter and I loved but hubby didn't care that much for it. Son-in-law ate his steak with mashed potatoes and green beans instead of in the salad.

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I used Meyer lemons for this dish since that's what I had on hand. I made a recipe and a half to accommodate my family. We thought these were delicious. Simple to make with only a few ingredients. You get a lovely browned skin with the weight of a brick while cooking. I used the thyme but not the rosemary since son doesn't care for rosemary.

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I loved these and I was suprised since I'm not a big far of broccoli and cheese. The provolone was fantastic on these. I used sourdough bread for my toasts. Since I didn't have Pecorino Romano I used Parmigiano Reggiano instead. I'd make these again.

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I'm not a big fan of broccoli and cheese but these were pretty good. I made them as a side for our supper. Grandson and our daughter and son-in-law were eating with us. I though grandson might like them since his mom makes him veggie patties and he likes roasted broccoli. He wouldn't even try them. Daughter and I were the only ones who liked them. Son said he'd like them without the broccoli. He only likes broccoli raw.

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Hubby and I loved this one. I used chicken broth. It's worth all the stirring of the risotto.

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I liked this but didn't love it. I used unsalted pistachios. It took a long time to get my chickpeas crisp and then I got busy doing other things and burned some of them. Lucky I had enough that didn't burn. I let them sit in a strainer for awhile then patted with paper towel but maybe I didn't get them dry enough. I love the crunch from the chickpeas and pistachios in the salad.

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This was delicious. Makes enough to share in 9x13 pan. Nuts, dark chocolate, butter, sugar, eggs, vanilla, flour - how can you go wrong?

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I usually don't care for extra sweetness added to my sweet potatoes but the small amount of brown sugar added to the spice rub wasn't a hindrance to me in this dish. I loved the addition of the tasty green bean salad that topped the sweet potato. I will be making this again. I choose to file this as a main course since I made it for my daughter and my lunch. You could also eat this as a sided to some sort of meat.

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I made this to take for some of work lunches and it was delicious. I plan on making this one again. Quick and easy and loaded with flavors.

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Hot sauce, Greek yogurt, crispy egg with runny yolk and singed kale on a corn tortilla. Yum!

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I wasn't feeling well, nasty cold so decided to try this soup. I didn't have all ingredients on hand so I had to do some subs. Here they are:
Instead of a whole chicken I used two boneless skinless breasts, and two bone in legs and one bone in thigh. I had made the Brick Cornish hens from this book a couple weeks ago and froze the back, necks, and wing tips as suggested just for this soup, so I threw those in too when making the broth.
I didn't have dried egg noodles but had some frozen egg noodles so I used those instead.

The soup turned out delicious despite my subs but I'm sure it would have been even better had I had more bones to simmer in the broth after removing the chicken from the bones after it was done.

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These were easy to make and she gives you an option of using your favorite dried fruits. I added the optional vanilla. Loved these and will be making again. Not only a great with your morning yogourt or for a quick easy grab and go breakfast also great for a snack with hot tea or coffee.

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I couldn't find wheat bran but wheat germ is available in all our local supermarkets. I did a Google search and found they are interchangeable in recipes. I also learned the bran is the husk and the germ is the kernel. The bran has more health benefits. I got exactly 10 scones and filled Half with blackberry jam and half with raspberry. I liked the Blackberry better. I used Kerry Gold Butter.

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My daughter loved this one and asked for the recipe. Son liked it too but said the eggs weren't done enough for him. I enjoyed this one as well. I'll be making this one again. I also used Meyer lemon in this recipe. Panko bread crumbs toasted with garlic and lemon zest were perfect in this recipe. The dressing was enjoyable as well.

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Wow! These are fantastic. I baked my potatoes the night before and scooped out the middles. Next morning I continuted with the recipe. Loved! Not a big sour cream fan so I omitted in on mine.

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Delicious. Best eaten within an hour of making but it was still good the next day for a work lunch. I ate some before I remembered I hadn't added the olive oil and it was even good like that.

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My family loved these. I was afraid that since they really love bbq ribs they might not like these but they were a hit. Even my daughter who doesn't care that much for ribs loved them. I did cook mine for about a half hour longer in the foil packets since my racks each weighted almost a pound more than what the recipe said. They were perfectly tender and delicious. My first time cooking with miso.

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This was delicious and perfect with the pizza beans from page 143. The oregano and red pepper flakes along with butter, Parmesan and parsley was delicious on this bread.

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This can be served as a main or as a side. We served it as a side to some chicken. Daughter and I loved son not so much and the others wouldn't try it.

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These were indeed very good. I liked them even better the next day split, buttered and toasted in the oven under the broiler as suggested by Deb. I got 12 muffins instead of 9. I used frozen blueberries which she said was ok. I'm going to try them with fresh as well.

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This was an amazing breakfast and even hubby enjoyed it. I took her suggestion and used some local stone ground grits instead of polenta. I did over cook my eggs but hubby likes them that way. I had planned on scooping mine out and baking his longer but when I put it under the broiler to brown it finished cooking them. It was still delicious.

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I really loved this and hubby liked it too although he said he'd have liked a few more pickles in it. Son liked it after he picked the asparagus out of his.

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Another delicious breakfast from this book. I make a half recipe since there was only three of us eating. This is actually good hot, room temp or reheated in the microwave.

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I used giant dried lima beans for the beans. I cooked them in my IP. These beans were delicious. I served them with the garlic bread from page 144, also delicious and perfect to go with the beans.

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Delicious! Hubby said best taters ever and enjoyed the mushrooms too. Son liked as well. For the dried mushrooms I used shiitake. Fresh mushrooms were a mix of shiitake, baby bella and white button. Both choice was vegetable. For the potatoes sour cream option instead of creme fraiche and the milk option regular milk and not buttermilk. Topping smoked paprika.
Will definitely me making this one again.

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I couldn't find farro in my local markets and I had some pearl barley already so I used that. This is a delicious salad or slaw and great for work lunches. I'll be making this one again. Some interesting ingredients make it very tasty - dried apricots which you let sit in white wine vinegar while making the rest of the slaw. Also some toasted almonds, olive oil, salt and freshly ground pepper with the green cabbage.

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This is excellent especially warm. Love the taste of the spices and the double ginger - ground and crystallized. The recipe only calls for three tart apples (I used Granny Smith) but I used 4 and it would be even better with more. Next time I'll do more. It calls for a 9x13 pan.

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