Cassi Profile - (1843540)

cook's profile


Home Town: Pittsburgh, Pennsylvania, USA
Living In: West Palm Beach, Florida, USA
Member Since: Oct. 2000
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Southern, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Photography, Wine Tasting
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About this Cook
After spending 15 years as a paralegal, I got burned out and went to culinary school since I had always been a bit of a foodie. I'm a kitchen manager for a high school now - much better hours than a law office - and do some catering on the side.
My favorite things to cook
Asian - escpecially Thai food, and anything on the grill.
Recipe Reviews 9 reviews
Roquefort Grapes
I have made a variation of this for catered events. The changes are as follows: 4oz cream cheese and 6 oz gorgonzola cheese (adds a bit more "punch"). Cream the cheeses and they will stick to the grapes. Then I use toasted, chopped pistachios. An elegant hit every time.

15 users found this review helpful
Reviewed On: Apr. 11, 2009
Matzo Brei
I made this like a french toast and added vanilla and cinnamon and served with syrup. I am not Jewish, but this is pure comfort food for my husband. He liked the additions so much that he invited his parents up for breakfast. Even my mother-in-law asked what I did differently and she makes it for her husband this way. Also, I made this dish for my daughter's 5th grade class for their heritage day and only one small portion remained!

37 users found this review helpful
Reviewed On: Dec. 3, 2004
Leftover Chicken Croquettes
This was so good that my VERY PICKY kids actually ate it! I found that it had even more flavor the next day for lunch. I used equal amounts of light and dark meat turkey (from thanksgiving) and the thanksgiving gravy. Great way to use up leftovers. I will definitely make this again.

3 users found this review helpful
Reviewed On: Dec. 3, 2004
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