Cecelia Heer, Main dish, European Рецепты

DUCK WELLINGTON

This is a take on the classic Beef Wellington which is typically a preparation of filet steak coated with pate' and duxelles (finely minced…

TAGLIONLINI PASTA WITH BARBARESCO WINE AND TRUFFLE

I purchased a package of Tartufissima Barmarasco & Tartufo Pasta (Tagliolini pasta with Barbaresco Wine and…

PORTOBELLO MUSHROOM and RAINBOW SWISS CHARD LASAGNA

For mushroom lasagna, this is actually lighter and doesn't have the heaviness of a typical tomato and cheese…

PURPLE AND WHITE EGGPLANT PARMIGIANA--BAKED--NOT FRIED

I think that the first time I ever made eggplant parmigiana was in 1979. Back then, it was the "typical pizza…

EPIGRAMS de SOLE

This is another favorite recipe of mine from Chef Michel Roux Jnr of the two-star Michelin restaurant Le Gavroche in London. Chef Roux demonstrated…

Lobster and Crab Ravioli in Marinara Sauce