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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Sunday, August 13, 2017

August Bachelor Party 2017

AUGUST BACHELOR PARTY MENU

Lenny B’s Smoked Trout with butter & pickled onions on Crostini
Hookline’s Smoked Salmon with goat cheese & chives on Crostini
Avocado with goat cheese & parsley on Crostini 

Amuse Bouche: handmade Croatian Bread with olives, herbs & onion

Composed Salad: Arugula, spicy mesclun, parsley, mint, pecans, blue cheese
Pickled beets and pickled miniature cucumbers
Citrus Vinaigrette

Heirloom tomatoes & orange slices drizzled with honey & black pepper
Crispy Bacon & Marinated Shrimp      
Grilled Hanger Steak from Applestone Meats
Venison brochettes from Highland Farms

Caramelized Onions / Chimichurri Sauce / Cognac & Parsley compound butter

Grilled Vegetables on a bed of rice noodles

Peruvian Purple potatoes with Peanut Sauce
& hard-boiled eggs, roasted red pepper, Ricotta Salata

Grilled Corn-on-the-cob with Basil Pesto Mayo    
Cheese Platter with local honey & spreads
Kunik: Nettle Meadow Warrensburg, NY–Goat And Cow
Humboldt Fog: Cypress Grove, California
Raspberry Herb Tea Cheese: Brovetto Dairy, Harpersfield, NY
Five-Year Aged Gouda:  Dutch
      
Rhubarb Ginger Chutney – Atina Foods, Catskill, NY
Ginger Orange Infused Honey – Phoenicia Honey Co., Phoenicia, NY
Grape Cherry Spread – House made
     
Peach Galettes with Chantilly Cream

Sunday, June 25, 2017

GROCERY LIST ART

I tend to make long lists when I go grocery shopping for dinner parties. I need to use them to check that I've gotten everything and not to forget one thing. It's a real practice in organization. Sometimes people stop me in grocery stores to marvel at the extent of the lists. I thought it might be fun to post a few.


This is a drawing of a first course dish.


Thursday, May 04, 2017

RADIO SHOW

Get ready to listen to this. Will post the podcast when it is up. Go to the facebook page: Eating It in the Hudson Valley to make comments and suggestions. Connections with local farms, chefs and producers of goods especially welcome.

You are invited to listen to my new radio show on WGXC 90.7 FM. Hands on community radio for Greene & Columbia counties. "Eating It...in the Hudson Valley" The first broadcast is at 3PM until 3:30PM, Tuesday, May 16th. First guest is organic revolutionary Grace Gershuny. Future shows will cover all topics food-related: agriculture, farmers, farms, farm workers, local food producers (upper Hudson Valley), foragers, farm to school, food policy, food justice, chefs, restauranteurs - and most definitely RECIPES. There will also be a podcast. Use the facebook page to ask questions and get the written recipes when they are posted. A blog may be added later.



Tuesday, April 18, 2017

LENTIL, WALNUT & MUSHROOM PATE OR SPREAD

This is an easy spread to put together and it’s both vegan and vegetarian. Usually brown lentils are used but when I made this the other day I only had yellow and orange ones – both Indian pantry staples – so that is what I used. If you don’t have any shallot then use a small onion and a garlic clove. Use whatever mushrooms you have on hand or a combination. The tastes will change slightly with different ingredients but the basic pate or spread will be much the same. I like to serve it on pumpernickel bread or crackers with some pickled red onion on top.

LENTIL, WALNUT & MUSHROOM PATE

(makes about 1 cup)

1 medium shallot, minced
6 tablespoons olive oil, plus more to coat
5-6 mushrooms, rinsed – caps and stems, cremini or other, chopped
½ cup lentils, yellow, orange or brown
½ cup walnuts, toasted
pinch dried thyme
1/2 teaspoon Dijon mustard
seasalt
freshly ground black pepper

1-  Warm 2 tablespoons of olive oil in a medium-sized frying pan and add the shallot to sauté until well cooked.

2-  Add the mushrooms to the shallot, adding more oil, if necessary, add the thyme. Stir occasionally. Sauté until soft and cooked through. Add a sprinkle of salt and pepper.

3-  Meanwhile, rinse the lentils in a strainer. Boil about 1-1/2 cups of water and a pinch of salt in a saucepan and add the lentils to cook though about 15-18 minutes. Taste to test doneness. When soft, drain and add to a food processor.

4-  Toast the walnuts in a frying pan, tossing frequently. Remove and set aside. Let them cool.  Optionally, if you want to remove some of the skins (they can be bitter) rub them between your hands.

5-  Add the rest of the ingredients to the lentils in the food processor: the walnuts, mushrooms and shallot. Process, scraping down the sides, add salt and pepper (to your taste), the Dijon. Drizzle in the olive oil to moisten. When everything is smoothly combined, remove to a jar. Drizzle olive oil on top then seal the jar. Keep refrigerated. Bring to room temperature to serve.



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Friday, March 24, 2017

BACHELORETTE PARTY

Your friend's getting married so you gather a bunch of her other friends and rent a house, hire a private chef, and make plans for a fun weekend. They also made flower headdresses. That's what these women did. Here are some photos of the dinner and the menu.


MENU


ASSORTED CROSTINI w/GREENS SALAD
sundried tomato tapenade w/goat cheese & thyme
black olive tapenade w/almond slivers
prosciutto w/parmesan & fig jam
chopped tomato & marinated shrimp

Fennel, Belgian endive, parsley & arugula
citrus vinaigrette

ROASTED HERB & GARLIC CHICKEN
roasted garlic, broiled lemon, mixed herb pesto

BRAISED ZUCCHINI
onion, garlic, tomato, white wine & pine nuts

CRISPY PURPLE BABY POTATOES
salt, vinegar, chives

DOUBLE CHOCOLATE CAKE
chocolate ganache, whipped Chantilly cream, fresh raspberries





The bride to be.




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Monday, March 13, 2017

HAMANTASHEN 2

Poppyseed filled Hamantashen - one with and one without
 [Recipe alert: I posted an earlier version of this recipe some time back. This is the 2017 updated version. Mostly it relates with the manner in which the poppyseed filling is made. This is an easier version.]


This is one of those Jewish pastries made for a particular holiday, Purim. But nowadays you can find them everyday on the pastry shelves, even in your local supermarket. They are sometimes filled with prune or apricot pastes as well as the poppy seeds.

Purim and St. Patrick’s Day are very close together. One year I made Corned Beef and Cabbage and served Hamantashen for dessert. I like to use special foods to mark times of the year. It’s the ritualistic in me. Foods that are made once a year seem to mark certain times and help to create a memory of continuity and harmony.

Poppy seeds, a tiny seed, come both in black and white.  The black ones are used here.

This particular version is not too sweet. If you like to have them sweeter, add some more of that sweet stuff...sugar...to the dough and the filling, if you must. Remember though, that you are going to dust them with confectioner’s sugar later.

HAMANTASHEN
makes 36-40 cookies

Almond Dough

Mix together in a bowl:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup pulverized almonds (Trader Joe's ground almonds)

In another bowl (of a mixer, preferably), beat together until smooth:
1 cup or less of sugar
1 stick unsalted butter

Then add:
3 eggs, beaten
1 teaspoon lemon or orange zest
1 teaspoon vanilla
1 teaspoon almond extract

Add dry (the flour mixture) to wet (the butter/sugar mixture). Mix until it forms a ball then take out on to a lightly floured surface. (I tried making this in a food processor. It’s possible. Add the dry ingredients, then the zest, eggs, add some orange juice if  too thick) Knead lightly until it holds together and is smooth and pliant, not stiff. Divide the dough into four sections. You can refrigerate it covered up to 24 hours. You can also use it right away. On a floured surface, using a floured rolling pin, roll each section to about ¼-inch thickness. Using a 3-inch round cookie or biscuit cutter with a scalloped or straight edge, cut rounds in the dough. Pick up the scraps and knead them together, put aside.

Working one at a time, moisten the edge of the circle, using your finger, with a bit of water (put some in a small dish) so that the dough holds together. Put a full teaspoon of filling in the center. Pull up one arc of the circle into another, pinching the ends together, then pull up the third arc and pinch those ends together well. You don’t want them to open up when baked.  Leave an opening in the center where you can see the filling. You will have made a triangular shape with an open center. See photo.

Place on a sheet pan that is covered with parchment paper. Repeat with each circle. Roll out the other three sections of dough in the same manner. Knead the scraps from each section and keep re-rolling until most of the dough has been used.

Brush each hamantashen with the egg glaze. Bake at 350 for 25 minutes, checking after 15 minutes, until slightly golden. Cool. Place on a grate to cool. Store in a closed container. Sprinkle with confectioners sugar to serve.

Egg glaze:
1 egg, beaten with 1 tablespoon heavy cream or water

Prune filling:
2 cups prune butter
1/2 cup ground almonds
1 tablespoon orange zest
1-2 tablespoons orange juice or orange flower water
Mix until a smooth, soft paste.

Poppy Seed Filling:
3/4 cup poppy seeds
1 tablespoon, chia seeds (optional)
½ cup almond milk or orange juice
3 tablespoons honey
¼ cup brown sugar
grated zest of ½ orange
juice of ½ lemon
2 teaspoons lemon zest
2/3 cup raisins, chopped
½ tablespoon brandy
½ tablespoon Cointreau or other orange liqueur
1-1/2 teaspoons vanilla extract


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Grind the poppy and chia seeds in a spice grinder in batches. Heat the seeds with the milk or orange juice. Add the other ingredients then cook it down with medium-heat until it becomes a thick paste. Cool. Can be made and refrigerated, covered, the day before. Serve sprinkled with confctioners sugar.