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 31, 2013

EPIGRAMS de SOLE

›

Epigrams de Sole This is another favorite recipe of mine from Chef Michel Roux Jnr of the two-star Michelin restaurant Le Gavroche in Lo...

Wednesday, July 17, 2013

Squid Stuffed With Wild Rice, or Calamars Farcis aux Riz Sauvage

›

This is my interpretation of Chef Michel Roux Jnr's Calamars Farcis aux Riz Sauvage , or Squid Stuffed with Wild Rice. I've ne...

2 comments:

Tuesday, May 14, 2013

DUCK, DUCK, DUCK

›

Duck, Duck, Duck at Morimoto NYC One of the most famous recipes at Morimoto's restaurant is Duck, Duck, Duck. It is a dish ...

Sunday, May 12, 2013

CALAMARI STUFFED WITH SHRIMPS AND SPINACH

›

Stuffed Calamari The first time I made stuffed calamari was several years ago for some friends who make the dish all the time. It was...

Thursday, March 21, 2013

KITCHARI

›

Kitchari Kitchari (or kichdi or kichari) is an Indian comfort food that is made with moong dal (mung beans) and basmati rice and contain...

Sunday, March 17, 2013

MUJADDARA

›

Mujaddara Mujaddara is a popular comfort food of Middle Eastern origin. This lentil-based dish is made with rice, spices and sautéed o...

Wednesday, March 13, 2013

LIME NOODLES

›

Key Limes This has to be one of my favorite noodle dishes. I first had it at Spice Market when the restaurant opened in 2004 where I ...

‹

›

Home

View web version

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.

View my complete profile