mavery28 Profile - (10665347)

cook's profile


Home Town:
Living In: Rochester, New York, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Indian, Middle Eastern, Mediterranean, Vegetarian
Hobbies: Hiking/Camping, Camping, Biking, Walking, Reading Books, Music, Charity Work
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About this Cook
A camping/outdoors enthusiast. I love the city...but not nearly as much as I love the country. I enjoy a good restaurant (the most recent being Amada in Philly--most amazing tapas I've ever encountered), but I'm a sucker for a chilly, gray evening with music, wine, and a nice simmering soup.
My favorite things to cook
Ah. Yes. I am a big fan of learning different styles--I started off cooking your run-of-the-mill vegetarian and have moved into different cultural fusions with that. I love a good old fashioned stir-fry. Zucchini bread is a personal milestone. But, above all, I've got a rather nostalgically influenced palate. I love the cabin life, and as a result, I work hard to perfect my pie-iron meals, cast iron skills, and dutch oven confidence. Baked apples are always the easiest to make and biggest crowd pleaser. And, there's nothing like corn on the cob cooked straight in the coals of a warm bonfire.
My favorite family cooking traditions
Well, my family is broadened to include my friends. We camp for two weeks every autumn in a secluded Adirondack cabin--no heat, no running water, no electricity. Bathe in the lake (water's a might bit cold in October), water pump outside, outhouse is a pure pleasure. All the cooking is on the fire or a small propane stove. The coleman stove is only broken out for the morning 32-cup percolator--no messing around with that. We need a strong cup first thing in the a.m.. The group fluctuates around 12. We each take a night to cook dinner--family meal every night at the oil lamp lit dining room table. We all sit down to tell stories of our day--hiking trips, art projects, wood chopping, cabin repair, etc. It is my tradition--all of our tradition--to cook authentically and with flare. It's always a duality of meat and vegetarian, because we bring a mix in the group. We've seen shepard's pie, palak paneer with grill cooked naan, calzones,vegetarian chili, countless homemade soups, et
My cooking triumphs
The triumph lies with the aforementioned cooking tradition and style. My personal camping triumphs include cornish pasties (with veggie alternative), a full mexican a la carte menu, lentil loaf, homemade zucchini soup with fresh bread and orange-honey butter (that was a lunch menu). We also have perfected pie iron egg sandwiches, crescent roll not dogs, squirrel tails (not for real--it is its own camping treat), fire baked apples, and dutch oven cinammon rolls.
My cooking tragedies
Oh dear. I've never had really severe tragedies, just near misses. I've made meals that I expected to be real heart-stoppers...and they've come out just mediocre. My friends are very gifted with culinary skill and it's a hard job just to keep up with them. I think it's why I turn to the camp cuisine so much--it's a niche that no one has filled. Only I could try...I'm the only one with the equipment and the homestead bonfire pit. And the cabin...for that matter. Here's to less tragedy and more triumph.
Recipe Reviews 17 reviews
Rhubarb Dumplings
I never met a recipe so simple to follow, quick to make, aromatically blissful, and full of tasty goodness! Not the healthiest, but blah blah blah! I cut down on the sugar (used about 3/4 cup) and it was a great blend of sweet and tart. I do agree with another post that basting them about halfway through makes a huge difference--they came out with a caramelized sugary crusty wonderful top. We had to really work hard at not eating more than one for dessert. But, of course, we ate one for breakfast instead! Going to try with a number of other fruity delicious fillings. But, the rhubarb is really amazing. (ps...don't be afraid to really fill these up--we went light on the rhubarb thinking they were really full already, but we totally could have used the full 2 cups). Awesome!

17 users found this review helpful
Reviewed On: Jul. 16, 2010
Sean's Falafel and Cucumber Sauce
Very easy. Not labor intensive at all. I baked them as well and they turned out fantastic. I made a double batch and it still took no time at all. Kept a little extra of the mix and bagged it up--it's in the freezer now for a quick dinner moment.

0 users found this review helpful
Reviewed On: Feb. 20, 2010
Greek Chicken
Really fantastic mix of flavors. I took boneless chicken breast, cut it up into pieces and marinated it. Grilled it up for use in greek chicken pita sandwiches. Top with some tzatziki, lettuce, feta and olives. Fantastic!

3 users found this review helpful
Reviewed On: Feb. 20, 2010

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