Cecelia Heer Рецепты

Chicken Faux Gras

Another favorite from Chef Michel Richard. He’s right in the book. It certainly does taste like foie gras, for about one/tenth of the price. Fun…

SHRIMP COCKTAIL

There is nothing better than a visit to my local fish monger--or Lobster Place in the City--on the weekend and purchasing beautiful shrimps in…

MUSSELS WITH FENNEL

After all of that tequila in the summer, it's time to return to the bulky sweaters and put away the flip-flops. Actually, we don't wear flip flops…

Lobster and Crab Ravioli in Marinara Sauce

SALMON WITH AUTUMN MIX LENTIL BLEND AND CHIVE OIL

I love the classic combination of salmon with lentils. After I discovered the Autumn Mix* blend that consists…

SMOKED ALASKAN WHITE KING SALMON ON A BED OF SUCCOTASH TOPPED WITH ALFALFA SPROUTS

I was introduced to white king salmon--or ivory salmon--more than a decade…

Moroccan Chicken with Tomatoes, Chickpeas and Mint

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this…

CECELIA’S HERB - CITRUS ROASTED CHICKEN

I've learned that soaking the chicken in a pot of warm water for a few minutes removes the impurities and the…

Macaroni and Cheese From Scraps in the Cubbard and Fridge

I could say that there are as many Mac & Cheese recipes out there as there are recipes for roasted chicken,…

Salmon Stuffed With Asparagus

This is a dish from Chef Michel Richard's book, "Happy in the Kitchen." It offers a beautiful presentation. Asparagus spears are stuffed into the…

SALMON FIVE (HUNDRED) AT FIVE

I am a lover of sushi. Been one since my number-two friend introduced me to it back in the late 70's. So, this means that I do NOT like ANY fish…

Crock Pot (or Lazy) Chicken

I've made many chickens in the oven. Also many Cornish hens, ducks and geese. However, yesterday, I decided to try an experiment and make a…

HOT AND SOUR SHRIMP SOUP (TOM YAM GOONG)

This is a version of Tom Yam Goong, a popular Thai soup, from the Bangkok and Central Plains region of…

VICHYSSOISE, CLASSIC -- NOT REALLY

The last time I made vichyssoise was about 14 years ago. It was one of the (very) few dishes I made that was…

Wasabi Mashed Potatoes

With the influx of “fusion” cuisine during the past decade, or more likely almost two decades, it’s amazing to experience the robust and unique…