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

Friday, November 16, 2012

TRADITIONAL THANKSGIVING BREAD STUFFING

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Stuffing Mixed and Ready for the Oven When I was growing up as a kid, every Thanksgiving my mom always made a traditional bread st...

Monday, November 12, 2012

SWEET POTATO WAFFLES WITH BOURBON MAPLE SYRUP

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Sweet Potato Waffles My idea of waffles was always those frozen packaged things that we would pop into a toaster for several minutes and...

Sunday, October 21, 2012

LOBSTER PUMPKIN RISOTTO

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Lobster Pumpkin Risotto The first time that I ever had Lobster Pumpkin Risotto was created by Chef Giancarlo Quadalti who was the execut...

Thursday, October 4, 2012

International Chefs Congress

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The International Chefs Congress was held at the Park Avenue Armory in NYC from Sep 30-Oct 2. Iron Chef Morimoto Another photo with ...

Monday, September 24, 2012

EDAMAME DUMPLINGS IN SHALLOT- SAUTERNES BROTH

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Edamame Dumplings in Sauternes with Sesame Seeds and Sprouts Edamame dumplings are one of my favorites. The first time I had them was...

Tuesday, September 18, 2012

SWEET CORN POLENTA WITH EGGPLANT AND TOMATOES

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Eggplant Sauce on Sweet Corn Polenta This is another great recipe adapted from Yotam Ottolenghi's cookbook, Plenty . It's a ...

Monday, September 17, 2012

PUREED MUSHROOM AND LENTIL SOUP WITH WHITE TRUFFLE OIL

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Pureed Mushroom and Lentil Soup This is one of my favorite mushroom soup recipes that I've been making since 1995. This reci...

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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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