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, August 27, 2014

ZA'ATAR ROASTED CHICKEN THIGHS WITH GREEN TAHINI AND ISRAELI COUSCOUS

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Za'atar Roasted Chicken Thighs This is an adaptation from Chef Yotam Ottolenghi's recipe for Za'atar Roasted Chicken With Gr...

Monday, August 25, 2014

BASIL WALNUT PESTO

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Basil from the Farmers Market I know. Not another Pesto recipe. Yes, but after a visit to my Farmers Market and purchasing a beautifu...

Thursday, August 7, 2014

BARNYARD FRIED CHICKEN AND "SPICY" CORNBREAD

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Barnyard Fried Chicken Spicy Cornbread I don't fry or bake very much, either in the sun or in the kitchen. But after a vi...

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Monday, July 14, 2014

PAN SEARED SCALLOPS IN A BLUE CURACAO SAUCE WITH RED PEPPERS AND LEMON FOAM

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Recently, at one of my local restaurants I ordered a seafood dish that was served in a blue sauce. A blue sauce? Yes. The sauce w...

Saturday, July 5, 2014

GRILLED SHRIMP ON LEMONGRASS SKEWERS WITH THAI STYLE DIPPING SAUCE

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Grilled Shrimp on Lemongrass Skewers Many years ago when I first started making this dish it was difficult in my town to get lemongrass....

Monday, June 30, 2014

ASIAN PESTO WITH RICE NOODLES

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Asian Pesto Asian Pesto With Rice Noodles Blue Ginger Circa 1999 This is an adaptation of Chef Ming Tsai's Asian Pesto t...

Wednesday, June 25, 2014

MARINATED "FILLET MIGNON" OF TUNA A LA UNION SQUARE CAFE

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This recipe is an adaptation from The Union Square Cafe Cookbook . It has been on the menu at the Union Square Cafe since the acclai...

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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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