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, January 30, 2015

BOUILLABAISSE

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Bouillabaisse in Lobster Stock There are as many different versions of Bouillabaisse as there are fish in the sea. In this version, I...

1 comment:

TURKEY MUSHROOM LOAF WITH ROASTED RED PEPPER TOMATO SAUCE

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This is another version of my turkey meatloaf. For this one, we added cumin and included a sauce made with roasted red peppers, roast...

2 comments:

Thursday, November 20, 2014

BOURBON BLOODY MARY WITH DUCK BACON

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Whenever we hear Bloody Mary, our immediate reaction is a popular brunch drink served with vodka and tomato juice garnished with a celery...

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Monday, November 17, 2014

SQUID INK SPAGHETTI WITH NEW ZEALAND COCKLES AND SALMON ROE

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Whenever I see squid ink pasta at the market, I have to get it. And since I was in Lobster Place at Chelsea Market, I couldn't resi...

1 comment:

Sunday, October 5, 2014

HALIBUT NUGGETS WITH HAZELNUT CRUMB CRUST AND SAUTEED LOBSTER MUSHROOMS

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Halibut Nuggets A Pacific Northwest theme is going on in this dish. Recently, we purchased fresh wild Alaskan halibut at the fish mong...

1 comment:

Monday, September 29, 2014

HONEY AND MUSTARD MARINATED NORWEGIAN SALMON WITH THYME AND ROSEMARY APPLES

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Norwegian Salmon After purchasing Norwegian salmon at the market the other day, only one thought entered my mind. And that was An...

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LIGHTLY BATTERED ROCK SHRIMPS IN A CREAMY SPICY SAUCE

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Rock Shrimps have always been one of my favorites. Many restaurants serve "rock shrimp" dishes, but not all are rock shrimps...

1 comment:

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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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