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

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops

By Anne Bramley, Tina Rupp
Stewart, Tabori & Chang - 2008

Even though it's Autumn here and this was in the Winter section this was delicious and perfect for a cool fall night. So hearty and filling and warms you from the inside out. All you need to add to complete your meal is a veggie such as a salad and you're good to go.

I used baby bella mushrooms and adding some salt and pepper since none was called for and it tasted a little bland when I checked the sauce. It was too much filling for even my deepest deep dish pie plate so I just left the filling in my deep cast iron chicken fryer and topped it with the puff pastry before placing in the oven. I did use the trick of topping with foil after 25 minutes of baking since my puff pastry was nicely browned at that point.

This is one my family enjoyed and I wouldn't hesitate to make again. It was perfect for my son since he doesn't care for stews or pot pies with carrots, peas or things like that in them but he loves potatoes, mushrooms and beef and can tolerate onions. The ale, Worcestershire sauce and beef broth give this a great flavor and the sauce was the perfect consistency after letting cool slightly after coming from the oven.

useful (1)  

This was fantastic. We love French onion soup and this has those flavors. The cooking liquid is Brown Ale and Beef Broth. It's cooked on top of the stove then sliced and the delicious onions are scooped out with a slotted spoon and spread over the slices in a gratin pan and then covered with Gruyere cheese and placed under the broiler to melt before serving. Great fall meal even though it's another one in the Winter section of this book.

useful (0)  

We've heard of this for years but never made or ate it. Since we love cheese I decided it was time. My son said a few days after we ate this I could eat some more of that Welsh Rarebit anytime so I know we'll be having this again. It's so easy to make and warms you up on a cold night.

useful (0)