Welcome!

Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Monday, July 11, 2016

PEACH GALETTE

Peaches almost any way at all can't be beat. This recipes was most recently made and brought to a friend's party. In this blog somewhere you can find a recipe for a peach pie that is made with a blind crust and unbaked peaches smothered with whipped cream. It's good. This one is too. 


PEACH GALETTE

The dough:
2 cups all-purpose flour
1 tablespoon organic cane sugar + 2 teaspoons
4 ounces (1 stick) salted butter + 2 tablespoons
½ cup ice water

Filling:
5-6 peaches, or more depending on the size of the peaches
juice ½ lemon
1 teaspoon organic cane sugar
½-1 teaspoon orange flower water
pinch culinary lavender
1 teaspoon arrowroot powder

Place the flour and sugar in a food processor and pulse to blend. Cut up 4 ounces or 1 stick of butter and add to the flour. Pulse to blend. Add enough water to make everything just barely stick together into a ball. You may not need all the water so add it by tablespoon; 6 tablespoons is usually enough. Take out on to a flour sprinkled surface and knead a bit to bring it all together. Then make into a flattened ball. Cover with plastic wrap and refrigerate an hour or overnight.

 When ready to make the pie: boil water in a large saucepan and immerse the peaches for about 1-2 minutes. Take out and place in an ice bath. Peel the peaches then slice them into a bowl.

Mix the lemon juice, sugar, orange flower water and arrowroot powder in a small bowl. Toss with the sliced peaches. Then sprinkle with the lavender. Let rest. (I added a few blueberries as you can see in the photo. They wanted to join the fun.)

Take out the pie dough and let it rest, with the plastic wrap, about 15-20 minutes or just enough so that you can roll it out. The warmth of your hand can move this process along. Prepare a baking sheet covered with parchment paper. Put the parchment paper on to the counter. Sprinkle a little bit of flour on the unrolled dough so that it doesn’t stick, and on the rolling pin. Roll out the dough on the parchment paper to about 14 inches, if you can. You want a nice thin dough but not too thin.

Melt the remaining 2 tablespoons of butter, cool slightly, and brush it on to the surface of the dough. Sprinkle it with about 1 teaspoon of sugar.

Place all the peaches in the center of the dough, leaving about a 2-2-1/2 inch border. Flip the border dough up over the peaches. Brush with the melted butter and sprinkling of sugar. Then slide it and the parchment paper back on to the baking sheet. Put it into the freezer for about 15-20 minutes. That gives you enough time to set the oven to 400°F. and have it heat up.

Bake in the center of the oven for about 35-40 minutes or until the peaches are bubbly and the crust is golden. After about 20 minutes check the peaches. I usually cover them with some aluminum foil or parchment so they don’t burn, not the crust though.

Take out and cool. Serve sprinkled with confectioners’ sugar if you like and gobs of whipped cream. Heaven.





Monday, June 27, 2016

JUNE DINNER PARTY

A recent bachelorette dinner party at a mountain location.

Here is the menu:


Olive Tapenade Crostini
Caprese Skewers

 

Fresh & Smoked Salmon Cake
on Composed Salad
Chorizo
Vegetarian: Potato & Chive Cake
Pickled Red Onion

Lemon vinaigrette
Creamy mustard sauce

.

Braised Cornish Hen
White Wine, Olives, Tomato, Rosemary

Vegetarian: Stuffed Zucchini & Tomato
with Couscous & Pistachio Oil

Mushroom Risotto
Asparagus with Noisette Butter
  
.

Yellow Butter Cake
with Strawberry Coulis
Whipped Cream
Chocolate dipped Strawberry
Toasted Almonds
Mint

For those of you interested, here is my grocery list:



Photographs to follow.



Wednesday, May 18, 2016

FRESH SALMON CAKES

This is a tasty salmon cake with a fresh flavor and good for awakening taste buds. All ingredients used should be fresh. You can also make it a bit spicier with the addition of cayenne pepper or Old Bay seasoning. Once you gather the ingredients you’re almost done. For lunch serve with a green salad and a frittata.

SALMON CAKES
makes 5-6

¼ lb. fresh salmon
1-2 slices smoked salmon/lox, in small pieces
2 medium potato, boiled in their skins and cooled (used Yukon Gold)
1 tablespoon finely grated onion (I used Vidalia)
1 teaspoon or a dash smoked paprika
½ teaspoon or a dash sumac, optional
1 teaspoon mayonnaise, optional (I used Just Mayo)
1 tablespoon capers, rinsed and drained
1 tablespoon chives, snipped in 1/4–inch pieces
1 tablespoon or to taste, fresh lemon juice
pinch sea salt (careful, the lox is salty)
couple of grinds white pepper, if you have, or black
1 whole egg
panko
Olive oil and/or grapeseed oil

Poach the salmon in water with some lemon pieces. Remove from the poaching liquid and cool. Remove the salmon skin and mash in a bowl. Peel the potato and mash with a little bit of olive oil. Add the smoked salmon, 1 mashed potato, capers, chives, lemon juice, mayonnaise, salt and pepper. Combine everything using your hands. You don’t want a very moist mixture but just enough to hold together. If it’s too moist add a bit more mashed potato. This is why you are boiling 2 but only using 1. It’s a safety measure.
UNCOOKED SALMON CAKES

Shape the mixture into flat patties about 2 inches in diameter. [If you like, make a 6th patty very small so you can fry it and test for flavor.] Place on a plate and refrigerate, covered, for about an hour and up to overnight. This will help the flavors and firm them up.

When you are ready to cook the patties remove them from the fridge. Heat the oil in a pan large enough to hold them. Add enough oil to coat the pan. Put the egg in one bowl and beat it, and the panko in another. Dip each patty in the egg then coat with the panko. Place in the hot oil and cook until browned on one side then flip over. It should take about 4 minutes altogether. Take out and place on a paper towel to drain. Remove the paper towel after about 3 minutes.
FRYING THE CAKES

FRITTATA


SALAD, FRITTATA, SALMON CAKE, SAUCE

Let cool to room temperature or eat hot with some sauce.

Creamy Mustard Sauce

2 tablespoons plain yogurt ( I used Cabot Greek style)
1 teaspoon mayonnaise, optional
1 teaspoon Dijon mustard
White wine, I had some Sauvignon Blanc

Mix the yogurt, mayonnaise and mustard together. Thin with a little white wine until the consistency you like. Taste and adjust flavors.


THAT'S LUNCH! (Gorgonzola cheese, red seedless grapes, rye crisp)

Friday, March 25, 2016

NEXT CLASS APRIL 23RD

KNOW ANYONE WHO IS DIABETIC?

YOU MIGHT WANT TO TELL THEM ABOUT THIS CLASS.

We'll explore the options of a diabetic-friendly pantry and an unprocessed food diet with many plant-based options. The recipes are geared to spring ingredients with new potatoes, asparagus, chicken tostadas, a couple of fish recipes and the use of fresh herbs and spices. All quick and delicious. For the second session you'll pick ingredients you want to use and we'll create some personal favorites.

Bring an apron, your favorite knife, a container or two and a kitchen towel.
Class fee $69 plus $20 food fee payable to instructor

Two sessions April 23rd & 30th

Maximum students: 10

Where: Ulster Boces, 319 Broadway (9W), Port Ewen, NY
Call to register: 845-331-5050
www.ulsterboces.org

Wednesday, March 09, 2016

COCONUT CHICKEN SOUP (Tom Kha Gai)

This is a classic found in Thai restaurants. Once you have the ingredients it’s fairly simple to combine. I put it into the category of an infusion as it’s almost like making tea. You add all the ingredients together and add the chicken and mushrooms. I like to keep the lemongrass pieces in when serving. People unfamiliar with them might need to be told not to chew and swallow. The same for the ginger though you can chew and swallow. You can make this soup as spicy as you like or not at all.
 

CHICKEN COCONUT SOUP (Tom Kha Gai)

1 can (13.5 oz.) coconut milk
13.5 oz chicken broth or water
1 lemongrass stalk, cut in 1-inch pieces
6 thin slices fresh ginger or galangal
¼-1/2 pound boneless/skinless chicken, breast or thigh, bite-sized pieces
1 cup white or shiitake mushrooms, thin sliced
1 zest of one lime or 4-5 kaffir lime leaves
1 tablespoon lime juice, or more to taste
1 tablespoon Thai fish sauce (nam pla), or more to taste
1 teaspoon brown sugar
1 teaspoon red Thai chili paste, or more to taste
seasalt
1 small red or green Thai chilies or 1 jalapeno, thin sliced diagonally, seeds removed
1 green onion, thin sliced
fresh cilantro leaves

Lemongrass: bottom one is peeled of the outer stalk.
Array of ingredients: Cut lemongrass, cut mushrooms, fish sauce,
Thai red chili paste, sugar, cilantro
Don't forget the ginger!
Two Thai red chilis sliced diagonally, seeds removed.
lime and lime zest

Add a can of Coconut Milk and water to a saucepan.
Whisk the Coconut Milk and water together while gently heating.

Combine and stir the coconut milk and broth or water and bring to a boil. Reduce the heat to a low simmer. Add the lemongrass and ginger. Infuse for about a minute.

Add the lime zest, lime juice, fish sauce, brown sugar, chili paste and mix well. Let infuse for about 5 minutes. Add the mushrooms and chicken. Poach for about 5 minutes or until cooked through. Add the Thai chilis. Add a pinch of salt. Taste to see if it needs more salt or chili!

Serve garnished with the green onion and fresh cilantro leaves.

To make a heartier soup add vegetables like zucchini or carrots that are thinly sliced. Or add cellophane rice noodles that have been soaked in warm water for about 15 minutes. Or, serve with a side of brown or jasmine rice.


Soup with lemongrass and ginger added.
Stir the soup.

Add the lime zest, lime juice, fish sauce, brown sugar, and chili paste.
Then add the mushrooms.


Add the chicken meat (or turkey) to poach.
Finished soup, garnished with cilantro leaves and lemongrass.


Saturday, February 13, 2016

ULSTER COUNTY CLASSES MARCH, APRIL, MAY

I'm offering a few classes soon at Ulster BOCES in Port Ewen, each for a very reasonable fee. Chances are you would take some food home. You have to register for these classes in advance. www.ulsterboces.org, 845-331-5050. The classes only run if there are a sufficient number of people to take them - at least 6 but no more than 10.

(I'd like to find other available places as well for teaching cooking around the Saugerties/Woodstock/Kingston area. Private classes in your home are available.)

Meanwhile see if any of these are of interest:


SOUPS – 1 session
March 19
Saturday 11AM to 2PM

Everyone loves soup. Here is a chance to learn hot to make some international favorites from scratch. Class will be mixed hands-on and demonstration. We will make Corn Chowder, Carrot Ginger, Cream of Tomato, Chicken Coconut, and a Quick Onion Soup.
Bring an apron, your favorite knife, a container and kitchen towel.
Class fee: $35 plus $15 food fee payable to instructor.


DIABETIC BASICS  ( BASICS FOR DIABETES)– 2 sessions
April 23 & 30
Saturday 11AM to 2PM

We’ll explore the options of a diabetic-friendly pantry and an unprocessed food diet with many plant-based options. Recipes geared to spring ingredients with new potatoes, asparagus, chicken tostadas, a couple of fish recipes, the use of fresh herbs and spices, all quick and delicious. For the second session you’ll pick ingredients you want to use and we’ll create some personal favorites.
Bring an apron, your favorite knife, a container and kitchen towel.
Class fee: $69, plus $20 food fee payable to instructor.



MOSTLY SAVORY PANCAKES – 2 sessions
May 14 & 21
Saturday 11AM to 2PM

The world of pancakes is very varied. We’ll take an international journey using pancakes as our theme. We’ll make Chinese Scallion or Wild Ramp Pancakes, Florentine Crespelle with spinach and ricotta in a tomato sauce, Lime Pancakes, Matzo Brei, German Apple Pancake, and Buckwheat Blini. If time allows we’ll also make some Potato Pancakes, Moroccan Beghrir, and Lentil cakes.
Bring an apron, your favorite knife, a container and kitchen towel.
Class fee: $69, plus $20 food fee payable to instructor.