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	CRAB AND SHRIMP STUFFED FLOUNDER One Saturday afternoon, I saw Chef John Besh prepare this dish on his cooking show, Chef John Besh's New…	Cecelia Heer Mar 2012 Advanced	1 vote 11927 views
	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…	Cecelia Heer Oct 2013 Advanced	1 vote 9605 views
	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…	Cecelia Heer Oct 2013 Advanced	2 votes 4466 views

	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…	Cecelia Heer Apr 2012 Advanced	1 vote 6117 views
	Quail Stuffed With Foie Gras and Topped With Wild Mushrooms Whenever I visit my favorite butcher shop in NYC (Ottomanelli & Sons), I like to stock up on certain proteins…	Cecelia Heer Feb 2012 Advanced	1 vote 4158 views
	BAKED HERBED SALMON WITH LENTILS AND RED WINE SAUCE There are hundreds of recipes available for the classic salmon and lentils combination, but since both the…	Cecelia Heer Sep 2014 Advanced	1 vote 4297 views
	ROASTED RED SNAPPER UPRIGHT WITH GARLIC, GINGER AND CILANTRO MARINADE Whole red snapper is first marinated with a combination of lime juice,…	Cecelia Heer Dec 2011 Advanced	1 vote 3884 views
	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…	Cecelia Heer Jan 2012 Advanced	1 vote 3996 views