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, August 21, 2006

BEETS, BEANS AND BERRIES


Now that the vegetables and fruits are fresh, eat ‘em while you can. Sashay over to the Farmers Market and get some beets (or dig them out of your garden) - wash them well, trim the ends and plop them into some boiling water until fork tender. Drain and cool by running cold water over them, then peel. The peel slips right off. Slice into rounds. Slice up some onion rings, chopped parsley, add some olives, sugar, oil and vinegar, salt and pepper then whisk together. Pour over the beets and let them stand a couple of hours, refrigerated.

Fresh cranberry beans are in season. They’re the ones with the red and white mottled shells. Pop them out and boil in slightly salted water until soft. Drain, add chopped red onion, parsley, garlic, balsamic vinegar, a good olive oil, salt and pepper, toss well. Eat warm or cold.

Get some mixed berries. You can freeze them for eating in the winter. In fact freeze almost everything, except tomatoes. Freeze those cranberry beans too. Blanch briefly in water. Cool in ice water and put into freezer bags. You will be going to the Farmer’s Market in your freezer all winter long! Slow cook everything in the winter.

Take those beans and add some sauteed chopped or sliced garlic, chop up some onion, salt and pepper, saute in some tomato paste. Add the beans, a tablespoon or two of dijon mustard, a splash of dark molasses for sweetness, and liquid. Water or beer or even a fruit juice - give it a try. Slow cook after first bringing it all to a boil.
Check it after about 45 minutes to see if more liquid is needed. Don't let it dry out.

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