Moonsorrow Profile - (15695191)

cook's profile


Home Town: Cumberland, Rhode Island, USA
Living In: Buffalo, New York, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Hunting, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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Fiddle-head Fern
Giant Bag of Fiddle-heads!
Concord Grapes on the Family Farm
Pears Galore!
Pickled Fiddle-head Ferns
About this Cook
Im a hunter-gatherer-forager-farmer-woodswoman maniac.
My favorite things to cook
Anything using fresh wild foods. Spicy foods. Scandinavian & Celtic/Irish foods. Authentic Indian cuisine. Italian. Specifially, I enjoy cooking soups, stir frys, meats, and vegetables. I am also a big fan of concocting tasty beverages, baking breads & making desserts.
My favorite family cooking traditions
My family grew up on a small farm in the middle of 100s of acres of woods. Naturally, we had a lot available to us when it came to cooking ingredients. Anything you could get out of a home garden was on our plates nearly 3/4 of the year, and my grandmother taught me how to use the surplus in canning recipes as to not waste anything. Living in the woods has its benefits too. My father is an avid hunter and would bring home fresh venison often after a long day's hunt. He taught me the basics of wild food foraging on the farm and in the woods, which has led me to become an avid forager today, as well as add the the number of ingredients I have available to me, such as ferns, wild mushrooms, wild roots, and many species of plants and flowers etc.
My cooking triumphs
I once made a stir fry that had nearly 100% of the main ingredients were wild foraged by myself or grown in my own garden. The only exception was the chicken which I bought from a nearby farm that specializes in organic chicken. It was a veggie stir fry consisting of fiddlehead ferns, morel mushrooms, shaggymane mushrooms, garlic mustard greens & flowers, chives, ramp (wild onion) bulbs and leaves, carrot, wild parsnip, fresh chicken. Was the best stir fry I ever ate and I plan to make it every spring when fiddleheads & morels are in season!
My cooking tragedies
I once made a chocolate cake that was a cooking fiasco. It was also my first time baking. I was probably only 11 years old at the time haha. I burned nearly 2/3 of the cake. the house reeked of burnt cake for a whole day, and the cake pan was ruined.
Recipe Reviews 1 review
Green Grog
Made this for my halloween party and it was a total hit! I didn't have any lemon-lime carbonated beverage, but I did have some cranberry sierra mist so I used that instead. Ended up being pink, so people were really confused, but it still came out amazing and people drank it all up! I used Coconut Parrot Bay for the rum, it went great with the lime flavor! I can't wait to try this again, by sticking closer to the recipe. It's a keeper!

3 users found this review helpful
Reviewed On: Jan. 9, 2012

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