Mariann Salerno Profile - (11482640)

cook's profile

Mariann Salerno

Mariann Salerno
Home Town:
Living In: Scranton, Pennsylvania, USA
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Mariann Salerno
About this Cook
Love to hear about/read new recipies, would like to travel South to try some Southern/Southwestern food. I stay lean and keep everything in moderation. I pick wild mushrooms called "Sheepshead" or "Ramshead" mushrooms. I like them because they have a light flavor, the texture of lobster and absorb the flavor of and enhance any dish. They work best in chilie.
My favorite things to cook
Italian-from Seafood pasta/homemade ravioli to pizza with my own homemade dough. Swordfish or Salmon on the grill. Different types of chilie. Polish food-pierogies, halushki(noodles & cabbage), "pigs in the blanket"(hamburger & rice rolled in cabbage). Baking cakes/cupcakes/cheesecakes.
My favorite family cooking traditions
Every Christmas Eve, we have the "Seven Fishes dinner", which includes Spaghetti with garlic,oil & Anchovy only. Two main pieces of different fish,such as Perch and Haddock. Clams Casino, Shrimp Cocktail, Calamari Salad, and Crab Bisque soup. The items listed here, as far as I know, are unique to our family. With the dinner, we also make our own fried fresh bread from dough that's been cut into 4" pieces, rolled and raised before cooking in oil. Our dessert is a piece of Torrone Nougat Candy or pie and coffee. Sometimes if there's dough left over, we make pizza frita,(fried bread dough but sugar-coated and flat).
My cooking triumphs
Cooking the perfect turkey. Melt-in-your-mouth tender!
My cooking tragedies
I was given a set of Silver Palate Cookbooks one Christmas and decided to make a cake from one of the recipies in the book. There must have been a misprint because the cake called for 4 cups of cooking oil! What an oily mess!!!!
Recipe Reviews 1 review
Linguine with Clam Sauce
For one pound of pasta, I found that only 2 cans of clams wasn't enough. Instead, I used 4 cans of chopped (not minced) clams and the clam juice, 2/3 cup of extra virgin olive oil and 4 cloves of chopped fresh garlic. I added one tsp of all purpose flour mixed with 1/4 c cold milk, then added it to the sauce at the end, cooking until bubbly, for thickness and mixed into the well-drained and slightly dry pasta. The drier the pasta, the more it will absorb the clam sauce. Delish!!

4 users found this review helpful
Reviewed On: Dec. 13, 2011

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