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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Wednesday, November 15, 2017

Osso Buco Menu

Going through my files looking for ideas for a dinner I came across this menu that was a dinner for two. I especially like the idea of this menu and can't wait to make it again soon. Wish I had photographs. Here it is:



Roasted Butternut Squash Soup
with Pine Nuts and Roasted Garlic Cream

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Stuffed Rolled Sole and Crispy Shrimp
with Avocado and Black Olive Tapenade
in a Mornay Mustard Sauce

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Osso Buco on Risotto Milanese
with Gremolata


Carrot, Shallot, Celery Root, Artichoke Heart, Rosemary Mirepoix

v  

Salad of Mesclun, Toasted Pecans, Grilled Goat Cheese
with Carrot Dressing

v  

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Chocolate Soufflé with Crème Anglaise

Sunday, November 05, 2017

DINNER FOR TWO

I'm sharing this menu I made last night for two people. There were lots of allergy and other restrictions. It is an all vegetarian menu, gluten free. Sorry no photos. They seemed to have liked it.

·      Carrot & Ginger Soup with Coconut & Cilantro puree
Sesame seed-crusted Roasted Cauliflower
Crispy Corn Tortilla Strips

·      Mixed Salad – Brussels sprouts, cucumber, cress, endive, radish, tomato, parsley
with Lemon & Extra-virgin olive oil dressing

·      Roasted Red Bell Pepper stuffed with 
Toasted Quinoa with carrot, onion, pine nuts, fennel seed & parsley -
topped with Sweet Potato and Avocado
·      Black Pepper crusted Portobello Mushroom Slices
Tomato Emulsion with fresh thyme
·      Sautéed Swiss Chard with Shallots

*Coconut Cake with Sautéed Banana
*Berry Pomegranate Compote
& *Vanilla Cashew Cream


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Monday, October 23, 2017

FRESH CRANBERRY or BORLOTTI BEANS

It's the season for the availability of some fresh beans in their pods. I just purchased a pile of Cranberry beans. They are much prettier when raw, as you will see. But much tastier cooked. The first thing to do is shuck the pretty pink-red shells. You'll see some of them are not quite fully formed and green. I usually leave them in but you can decide. Then you can add water and cook them for about 20-25 minutes. Or parboil them if you are going to add them to another dish. Cranberry beans are also known with different names: Borlotti, Roman, Romano, Saluggia, Rosecoco.

Here are some photos of my process:
The raw beans in their pods straight from the fields.

The raw beans released from their pods.

The empty pods. 

You can simply boil them in water. I added half an onion, a carrot, a couple of unpeeled garlic cloves, a few bay leaves, a few sage leaves, and a glug or two of olive oil. Bring to a boil, then lower the heat to simmer gently.

Slowly heating up.

Coming to a boil.

Boiling now. See how the colors are changing.

The fully cooked beans covered with olive oil. They are ready to use in other dishes.

Cranberry or Borlotti beans are very compatible with Winter Squash, Kale, jalapeno, garlic, tomatoes. They can be cooked with a soup stock and pureed. Add a mole and stir together with a fresh tomato passata, pour into a claypot and place into the oven. They are also good cold or room temperature mixed with tuna in olive oil.

Once you have all your nice beans in a jar covered with olive oil you can leave them in the fridge for a few days. They make a great addition for a fast meal. If you have some stock in your pantry, pour it into a pot then add some julienned kale, a cut-up carrot, and whatever leftover or frozen vegetables you have. I added a few Brussels sprouts, some corn kernels, frozen peas, garlic pieces. Bring to a boil and as soon as the kale is cooked through pour a serving into a bowl. Add some of the beans and their olive oil. I like to add a good grinding of black pepper! Fast and healthy and filling. 

Tuesday, September 19, 2017

RUGELACH (repeat recipe)

RUGELACH DEFINED
makes 3 dozen

For the dough:
2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
½ teaspoon salt
2 cups sifted AP flour

Blend the butter and cream cheese together with a hand blender or stand mixer until fluffy and well combined. Add the salt. Add the flour a cup at a time. Blend in by hand with a wooden spoon or a silicon spatula. It should come together easily. Knead the dough very briefly, then divide it into three sections, roll into a flattened ball and wrap well in plastic wrap. Refrigerate overnight.

For the filling:
½ cup granulated or turbinado sugar
3 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted
½ cup preserves, either raspberry or apricot
¾ cup currants or sultanas
1-1/4 cups walnuts, finely chopped
optional additions: use other nuts, like pecans or almonds, chocolate chips, cocoa powder, etc.

Glaze: 1 egg yolk mixed with 1 teaspoon of water.
Confectioners sugar, optional

Preheat oven to 350°F.

In a small bowl, mix the sugar and cinnamon together. Melt the butter in a small pan and stir in the preserves to melt, then cool.

When ready to make the rugelach take the dough out of the refrigerator about half an hour prior. Sprinkle flour all over the dough and on the table and on the rolling pin. Roll out to a 12 or 13-inch diameter. It’s okay if the edges are a bit uneven.

On the rolled out dough brush the butter/preserves mixture all over. Sprinkle the sugar/cinnamon mixture over that. Then sprinkle the walnuts and currants or raisins, if using. Roll the rolling pin lightly over the top to set the filling in the dough. If some of the mixture gets on the rolling pin, brush it off with a little bit of flour.

With a pastry cutter or large knife cut the dough into quarters. Section each quarter into thirds (or more if you want small rugelach). Roll up each wedge from the wide end to the point. Turn the ends in to form a crescent. Don’t let too much ooze out as it could burn.

Place each rugelach on a parchment covered baking sheet about
1-inch apart. Continue with the two remaining balls of dough. Brush the glaze on top of each rugelach. Sprinkle with some of the left over sugar/cinnamon mixture.


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Bake 30 minutes. Turn and reverse the sheets half way through, or after 15 minutes. Take out and cool on a wire rack. Optionally, sprinkle with confectioners’ sugar.

Sunday, September 03, 2017

TOMATO TART


With early September tomatoes it’s worth making a luscious tart. Who needs pizza when you can make this? The fresh tastes and combination of flavors can bring tears to your eyes. I experimented making this to bring to a music and poetry salon in the mountains surrounding Woodstock, NY. I used a rectilinear pan, like the kind used for making a French apple tart, but finding a platter long and narrow can be a problem. Make it in a round pan placing the tomato slices all around and layer them toward the center, or vice verse. Either way it will be a hit. You may want to make two. It’s the ultimate seasonal dish. Can’t freeze it. Can’t store it. Nope. Just enjoy.

TOMATO TART

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

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. Take out on to a flour sprinkled surface and knead a bit to bring together. Then make into a flattened ball. Cover with plastic wrap and refrigerate an hour or overnight.

Take out the pie dough and let it rest about 15-20 minutes or just enough so that you can roll it out. The warmth of your hand can move this process along. If you are using a rectangular tart pan, roll out the dough to fit. For a round pan, do the same. There should be an overhang in either case. Take the rolling pin and roll it over the edge to cut the dough. Put the pan with the dough into the freezer (or refrigerator) for at least 20 minutes to get good an cold. Then fill.

Set the Oven to 375°F. and allow to come to temperature.

2-3 tablespoons Mayonnaise
1 full tablespoon, Basil chopped
Extra-virgin Olive oil
6-8 Tomatoes, medium size, ¼ inch slice, core removed
1/2 teaspoon Thyme leaves
Ground black pepper
2 teaspoons lemon zest, finely chopped (optional)
Honey
Coarse salt, Malden
Parmigiano-Reggiono or Grana Padano cheese

If you purchase a bunch of basil and want to preserve it without making pesto first, chop it finely, place it in a glass jar and cover it with olive oil. Use a full tablespoon of it to mix with the mayonnaise. Smear a thin but adequate layer on the pastry dough in the tart pan.

Place the sliced tomatoes on top of the basil mayonnaise in neat rows. For the rectilinear pan place about three overlapping slices across the short side and keep layering until the pan is full. See photo. Using your fingers, rub the thyme and toss over the tomatoes. Do the same with freshly ground black pepper and chopped lemon zest. (You could use a good quality lemon pepper here.) No salt yet.

Place on a sheet pan and bake in the center of the oven until golden, about 20-35 minutes. The crust will brown a bit and the tomatoes will glisten.

Remove to a rack. Sprinkle the coarse salt. Take a fork and plunk it into some honey then quickly drizzle just a little over the tart…like a wand. Using a peeler, scrape the cheese to fall helter-skelter over the tart. Finally, drizzle a bit – not too much - of condiment quality extra-virgin olive oil over the top. Let cook. Remove from the mold. Watch this disappear. (Cut a slice for yourself to be sure.)


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