Maureen MacK Profile - (18515256)

cook's profile

Maureen MacK

Maureen MacK
Home Town:
Living In: Medfield, Massachusetts, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Mexican, Italian, Southern, Gourmet
Hobbies: Knitting, Quilting, Sewing, Gardening
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About this Cook
I graduated with a degree in Home Economics from Framingham State College in Massachusetts. I have a wonderful husband of 28 yrs and two grown children. My late mother-in-law was the person who introduced me to cooking for the fun of it! My own Mom could bake, but dinner was not inspiring. In the new house my husband built for me I have a kitchen that I love spending time in. It looks out onto my back yard where I keep my 4 horses. I have lots of room for gardening and beekeeping as well.
My favorite things to cook
I love preparing interesting Italian dishes with ingredients fresh from my garden. I'm also a "kitchen gaget" lover and enjoy experimenting with my "toys"!
My favorite family cooking traditions
Holidays are my favorite. The loss of my Mother-in Law left a big empty spot at my table. She was my greatest fan.
My cooking triumphs
The day my late mother-in-law told me that my Macaroni and Meatballs (her recipe) was better than hers! Not bad for an Irish daughter-in-law!
My cooking tragedies
A tragedy turned comedy...having a power outage while a beef tenderloin was in the oven. It was a bit rare...but dinner was completed on the gas grill...after my wonderful husband took it out of the garage on a freezing snowy night in February. We always called it our "Cabin Fever Dinner".
Recipe Reviews 31 reviews
Shirley's Maine Clam Chowder
A true New England chowder. No need to add any thickening agents...the potatoes and cream do that perfectly! I chop a handful of celery leaves and add a bit of dry marjoram to the potato, celery and clam broth while they simmer together. I too prefer salt pork to bacon. I often make a "base" with this to freeze for later, especially when clams are plentiful in the warm months. I make it up to the point where I would add the cream and freeze in quart sized containers. When I'm ready to use it, I thaw the base in the refrigerator and heat slowly with the cream. I also prefer adding cracked black pepper to taste individually.

9 users found this review helpful
Reviewed On: Sep. 1, 2010
Turkey and Quinoa Meatloaf
My husband usually turns his nose up to anything that involves ground turkey. This passed with flying colors. It really was delicious and simple to make. I recently began using quinoa and have only used it as a side dish. This is a great way of adding a really healthy grain to your diet. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Mar. 31, 2010
Angel Hair Pasta with Shrimp and Basil
Great flavor...the fresh basil gives it a nice bright taste. Only comment I would make is to skip the olive oil in the pasta cooking water. Adding oil to the pasta prevents the tomato from clinging to the pasta after it is cooked. I drizzled a bit of extra virgin OO to the finished plate along with a bit of finely minced basil.

4 users found this review helpful
Reviewed On: Feb. 18, 2009

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