Cecelia Heer's Culinary Corner

Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls

Wednesday, July 6, 2011

CRAB SALAD SANS MAYO

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This is a crab salad that is made without mayonnaise. Hard to believe, but it can be done…and tasty, too 2 garlic cloves, smashed and chop...

HERB- CITRUS ROASTED CHICKEN

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• 1 (2 1/2 to 3-pound) chicken • ½ cup butter, melted • 2 tablespoons chopped parsley, fresh • 2 tablespoons chopped sage, fresh • ...

Thursday, March 24, 2011

Home Fried Potatoes With Herbs

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Home Fried Potatoes With Herbs I won the NBC Today Home Chef Challenge for this recipe in Nov of 2011. See link: http://today.msnbc....

Sea Beans and Arugula Salad

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Sea Beans are commonly know as samphire. There are two edible very similar plants. One grows along the coast of northwestern Europe...

Monday, February 21, 2011

TurDuckEn Lasagna

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TurDuckEn Lasagna There are several components to this dish. REALLY! SEVERAL! First, we’re making duck stock and braised duck legs separ...

Monday, November 15, 2010

Macaroni and Cheese

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Macaroni &Cheese I could say that there are as many Mac & Cheese recipes out there as there are recipes for roasted chicken, meat l...

Tuesday, October 5, 2010

Spinach Salad

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This is a recipe that was included in a teakwood salad bowl set I received as a wedding gift in 1978 (I was 19). Needless to say, the...

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About Me

Cecelia Heer: Bayonne, New Jersey, United States; Most of my career has been working in the finance departments at major Wall Street firms and then in investor and public relations. My spare time, after running and working out, was always spent doing something related to food—either reading cookbooks, watching cooking shows, perusing the grocery stores, or cooking and inviting friends over for dinner. Alternatively, if I was NOT researching on what to make behind the stove, then I was reading reviews and visiting restaurants and trying new dishes that I would eventually replicate at home. I “cooked through” a top celebrity four-star chef's cookbook almost a decade before anyone started “blogging” about cooking through a celebrity chef's cookbook, let alone writing a book AND a movie about such. And, as I look at my library of more than 300 cookbooks, ranging from every four star chef and virtually every country on this planet, I have to chuckle and think to myself, “Was all of this trying to tell me something?” Eventually, it all did.

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