All recipes » Cecelia Heer
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CRAB AND SHRIMP STUFFED FLOUNDER by Cecelia HeerOne Saturday afternoon, I saw Chef John Besh prepare this dish on his cooking show, Chef John Besh's New Orleans, which is an accompaniment to his first cookbook of the same name, so I opted to try it myself. Well, back in the late 1970's, I used to make Stuffed Fillet of Flounder for dinner parties, but it was nothing like this one.… |
1 vote
11927 views
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VODKA AND SPICY TOMATO-CREAM SAUCE WITH PENNE, KING CRAB LEGS AND SHRIMPS by Cecelia HeerBack in 1993, Patricia Wells' recipe for Penne with Vodka and Spicy Tomato-Cream Sauce (Penne alla Bettola) from her cookbook TRATTORIA was published in The New York Times. Although it has been more than 20 years, I still have the tattered and stained… |
1 vote
7430 views
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KENTUCKY HOT BROWN SANDWICH by Cecelia HeerThe Kentucky Hot Brown Sandwich is an open-faced sandwich of roasted turkey breast and tomatoes, covered in a Mornay sauce, and baked or broiled. It is topped with bacon, Pecorino Romano cheese and garnished with parsley and paprika. It was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. In… |
1 vote
6208 views
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DUCK WELLINGTON by Cecelia HeerThis is a take on the classic Beef Wellington which is typically a preparation of filet steak coated with pate' and duxelles (finely minced mushrooms and herbs sautéed in butter and reduced to a paste) then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crepe. Since the term Wellington is… |
1 vote
9605 views
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CLASSIC VINTAGE CHEESECAKE ALMOST by Cecelia HeerThe other day I had the urge to bake a cheesecake. I have no idea where that came from. There are only about five, or probably less than that, recipes that I make which are desserts. One is a classic cheesecake. Now it's called Vintage. This is one of those recipes that probably has thousands which have been written over the years.… |
1 vote
2412 views
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TAGLIONLINI PASTA WITH BARBARESCO WINE AND TRUFFLE by Cecelia HeerI purchased a package of Tartufissima Barmarasco & Tartufo Pasta (Tagliolini pasta with Barbaresco Wine and Truffle) at a specialty Italian shop one day because it looked like an interesting alternative to the typical pastas that I normally use. And it was. Later, I learned that this is the first pasta with truffle ever produced in… |
1 vote
2979 views
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PORTOBELLO MUSHROOM and RAINBOW SWISS CHARD LASAGNA by Cecelia HeerFor mushroom lasagna, this is actually lighter and doesn't have the heaviness of a typical tomato and cheese lasagna dish. I made a béchamel sauce using lower fat (2%) milk and used a low-fat cream cheese in lieu of the mascarpone cheese that is sometimes found in mushroom lasagna recipes. My farmers market had portobello… |
2 votes
4466 views
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SHRIMP AND CRABMEAT ETOUFFEE by Cecelia HeerSeveral weeks ago, after enjoying a great etouffee at a cooking demonstration and tasting from a local top-rated chef, I was inspired to make my own version the following day. Since Mardi Gras was coming up the following week, and since I am a seafood lover, I wanted to make a version with seafood, or more likely shellfish. So, I… |
1 vote
12207 views
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PURPLE AND WHITE EGGPLANT PARMIGIANA--BAKED--NOT FRIED by Cecelia HeerI think that the first time I ever made eggplant parmigiana was in 1979. Back then, it was the "typical pizza parlor" dish with eggplant fried in vegetable oil and then covered with that Polly-O mozzarella cheese "stuff" that was wrapped in plastic and tasted as such, dusted with Parmigiano "cheese" that had the consistency of baby… |
1 vote
6117 views
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Quail Stuffed With Foie Gras and Topped With Wild Mushrooms by Cecelia HeerWhenever I visit my favorite butcher shop in NYC (Ottomanelli & Sons), I like to stock up on certain proteins that are never available at my local grocery stores. Boneless quail is one of those items. And the mini frozen packages of foie gras is another. All of Ottomanelli's products are very high quality and, although these… |
1 vote
4158 views
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MUSSELS STEAMED IN TEQUILA WITH LIME by Cecelia HeerWhat screams summer more than tequila and lime? Well, how about mussels cooked in tequila and lime as an accompaniment to the drink. During my 10 pounds of mussels week, I discovered that we had a bottle of Jose Cuervo Black Oak Barrel Single Blend tequila on the bar. This was probably one of the best discoveries that I made that… |
1 vote
3382 views
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Chinese Long Beans by Cecelia HeerThis is a popular Szechuan dish. Much better than the traditional green beans, in my opinion. Serves 4. |
1 vote
4150 views
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LOBSTER STOCK by Cecelia HeerRecently, we visited Lobster Place in Chelsea Market in NYC and bought some fully-cooked lobsters which we brought home to eat. In my opinion, Lobster Place has the best lobsters outside of New England. With a name like that, one would think so. After enjoying the richness of the lobster meat, I saved the leftover bodies to use… |
1 vote
4746 views
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EPIGRAMS de SOLE by Cecelia HeerThis is another favorite recipe of mine from Chef Michel Roux Jnr of the two-star Michelin restaurant Le Gavroche in London. Chef Roux demonstrated this on the Master Chef UK series. He said that it is such an intricate dish that his "Chefs hate it when it is on the menu at the restaurant." Of course, I had to give it a try. It is… |
1 vote
6851 views
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RAMP AND BLACK GARLIC PESTO by Cecelia HeerAfter a recent visit to one of my produce vendors, I was excited to see that they had black garlic and ramps. Of course they did. They are one of the top produce vendors that service many of the restaurants in the City. My first thought was to make a ramp and black garlic pesto. Different. Very. But, you would have to be a true… |
1 vote
3187 views
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