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, October 30, 2013

DUCK WELLINGTON

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Duck Wellington This is a take on the classic Beef Wellington which is typically a preparation of filet steak coated with pate' a...

Tuesday, October 22, 2013

PORTOBELLO MUSHROOM and RAINBOW SWISS CHARD LASAGNA

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Mushroom and Rainbow Swiss Chard Lasagna Rainbow Swiss Chard This doesn't have the heaviness of a typical tomato and cheese la...

Monday, October 14, 2013

INTERNATIONAL CHEFS CONGRESS 2013

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Entrance at Pier 57 Chelsea NYC The International Chefs Congress, sponsored by StarChefs.com, was held this year at a new space at P...

Thursday, August 15, 2013

SPAGHETTI PRIMAVERA viva Le CIRQUE

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Spaghetti Primavera After my jaunt to the Farmers Market the other day and having an abundance of leftover zucchini, squash, carrots and...

Thursday, August 1, 2013

RATATOUILLE or CONFIT BYALDI

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Ratatouille or Confit Byaldi After a visit to my local Farmers Market, I couldn't resist and purchased a bunch of various vegetables...

Wednesday, July 31, 2013

EPIGRAMS de SOLE

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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

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

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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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