Casey & Matt's Recipes
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Here are some of our favorite recipes. The formatting is inconsistent,
but hopefully the content will be clear. Many of these are simply text
files, so you may have to hit your browser's "back" button to return
here. We'll add more here in our copious spare time.
Hors D'oeuvres, Appetizers, and First Courses
A very dramatic, deep green soup, this simple and easy recipe is from the
Chez Pannise cookbook. It must be served immediately upon preparation, or
the lovely green color will start to turn an awful brown.
Parmesan Walnut Salad in Endive
This is a terrific hors d'oeuvres. It's quick to prepare, looks attractive,
and is always very popular. Be sure to use Parmesan Regiano!
By taking advantage of pre-made wonton wrappers, this is a fine shortcut to
having homemade pasta.
This recipe comes from Casey's mom, and it's the old family standby. It
probably goes without saying, but be sure to use only the best quality
meat from a reputable butcher, and don't leave it sitting around in the
sun! This goes very well with some bree and apples and sourdough baguette
rounds. Don't forget the Tobasco sauce and capers.
Food that used to swim: fish and seafood
If you're not from Maryland, then forget everything you know about
crabcakes. Those bread-filled musket-balls they serve around the rest of
the country are a shameful pretender to the true throne of crab cake
greatness. The real things are moist, tender, and 100% crab without any
bread fillers. Although you can probably use dungeness or king crab, to
get the one true taste you'll need to get some blue crab. These smaller
crabs from the Cheasapeak and Gulf Coast are more of a nuasance to pick
and eat, but they've got a much stronger flavor than their bigger cousins.
If you can find it, buy it already cleaned and picked by the pound.
Salmon Steaks with
This is a pretty easy dish to prepare. It uses a lot of black
pepper, so it's pretty fiery on the palate. Also, it generates a lot of
smoke in the kitchen, so if your fan doesn't work so well, you might want
to cook this one in a cast-iron skillet over a hot outdoor grill.
Food that used to walk: meat and poultry
These are by far the best turkey burgers I've ever had. They are very
satisfying, especially to died-in-the-wool beef eaters. The shredded
veggies keep the burgers moist, while the mushroom and soy give them an
almost musky flavor that really tastes good.
It used to be that flank steaks were garbage meat, and was a real
bargain. Somehow in the last 5-10 years, the whole world has discovered
that with a nice marinade, this can be delicious. So now it's always
$5-$6/lb, but it's still very tasty.
Veal Chops with Morel
This is a Big entree, to roll out for fancy dinners. Not nearly as involved as
Beef Wellington, but this still takes a little time. The morel sauce is really
wonderful, a slightly sweet, sour reduction with a rich demiglace base.
Instead of following the base recipe with red wine, I like Ed Cheng's variation
with cognac and a dramatic flambe!
Classic comfort food. A recent experiment demonstrated that burbon can
substitute for the sherry in a pinch.
Pine nut & Almond Tart
Extremely fine, fancy enough for any formal occasion, or just when you
really feel like nothing but the best will do. Some serious butter though.
Good Standby Recipies
A very easy and tasty one-dish meal. Can be mixed up beforehand and then
baked directly from the refrigerator. Also scales well for brunches.
We haven't made this dish in a while, but back when we were living in the
married student apartments at MIT, we nearly lived on this. Quick,
simple, and tasty. Be sure to have some good crusty bread to mop up the
No-Apologies Garlic and Basil
I stumbled into this simple sauce one evening with some extra basil we had
lying around, and was plesantly surprised. It would be great on steamed
clams or escargot.
Nancy's Cilantro Sauce
Here's a great sauce for salmon or other fish, courtesy of Nancy Copeland.
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This page last updated 3 October 1999.