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

11 recipe(s) reviewed. Showing 1 to 11Sort by: Title | Date | Rating

The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes

By Martha R. Shulman
William Morrow Cookbooks - 2001

This batter is perfect. I whizzed it up in the food processor and placed in the fridge to rest and chill for two hours as suggested. I t poured and swirled wonderfully. I fried up the crepes using butter spray instead of the melted and brushed butter. I loved the idea to put wax paper between the crepes and into a plastic bag and then the fridge until ready to use. I put mine on a plate with sheets of parchment paper between each since I'd gotten such a deal on a couple boxes of parchment paper at a yard sale. I then wrapped them with plastic wrap and placed in the fridge until the next morning. All I had to do was pull out as many as I wanted, then reheated and filled.

useful (2)  

I decided to try this filling since I had some Gruyere left over from another recipe that needed to be used. Son and I liked these but hubby didn't. I also filled some with turkey and Gruyere and some with Nutella. Both versions were good. I filled some with peanut butter for hubby and he liked those better. There are endless possibilities for these tasty crepes.

I found the tips for filling and folding the crepes at the end of the recipe very useful.

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This one was good but I thought it lacked flavor that some lentil soups I've made have. The addition of the optional Parmesan rind might have helped some but I didn't have one. I think instead of water it needed some kind of broth. I used orzo for my small pasta. I did add some Parmesan to the finished bowls.

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I love this method of cooking polenta in the oven. It's so easy and you don't have to continue stirring like with most polenta recipes. Just mix up the polenta with water and a bit of salt and into the oven it goes for about an hour, stir, continue baking for a little longer and it's ready to eat or top with other ingredients.

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This was fantastic. Just a bit spicy and delicious. Even my son who's not a bit polenta fan loved this one. I didn't have oyster mushrooms so I used a mixture of baby Bella and button. I made a half recipe and used Monterey Jack Cheese with was suggested if you didn't have Queso Fresco. I omitted the Epazote since they were optional. I choose the option of fresh tomatoes instead of canned since we're still getting great garden ones. I only used 1 chipotle in adobo but it still had quiet kick since I choose to leave the seeds in.

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There are two variations on the basic Quesadillas here and since I had some left over pintos I decided to make Quesadillas with Beans. I used Monterey Jack cheese and they were delicious. I served them with the Salsa fresca from page 12.

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Sometimes I have a problem with I'm making omelets getting them to turn out right. These turned out great. I used the directions in this book for folding and they were spot on. There were several options for fillings included with this recipe and I chose the Fines Herbs Omelet. I used parsley and basil since that's what I had growing in my kitchen window. Mine was delicious. I made hubby one with cheese and he loved it too.

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Toasting the chili and cumin in the oil before adding the mashed beans gives lots of flavor to these refried beans. Instead of using the pot of beans recipe from the book I used some leftover pintos I had on hand. These would be great too I bet using black beans which is another suggestion from the author. These were great in the Quesadillas on page 129.

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This recipe is delicious and screams fresh and summer. It's a nice addition to a Mexican dish or anywhere you want to use some salsa. I've made it several times both with and without cilantro and with and without the addition of lime juice. I liked it every way I've made it. I have also used several different varieties of tomatoes an all were delicious. This is my new go to salsa.

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This is a very good use of stale bread. I had some sourdough that I'd had for a few days and it was great in this salad. The hardest part is waiting for the hour for the juices of the tomato and the dressing to soak into the bread. I like that the author gives you an option to make the dressing even lighter by substituting some of the oil with plain non-fat yogurt or buttermilk. I didn't do that this time but may try it at a later date.

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This is a simple yet delicious basic vinaigrette. I like that you use buttermilk or yogurt instead of some of the oil typically used in a vinaigrette to make this a more health conscious dressing. I used buttermilk. It says you can thin with a bit of water if desired but I didn't. I loved the flavor the Dijon gave to this dressing along with the buttermilk. This was delicious on my simple spinach, tomato and onion salad.

useful (2)