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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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Friday, October 06, 2006

PUREED CRANBERRY BEANS

These autumn harvest beans are also called BORLOTTI in Italian.

Look for the fresh mottled red and white marbled pods. Pop them out of their shells, cover with salted water and several cloves of peeled garlic. (Hazan adds bay and sage leaves and a potato.) Bring to a boil then simmer until the beans are soft. The beans turn a creamy grayish color, rather like chestnuts. (You can ask how long to cook them but I can't be precise. I can only tell you that fresh beans cook a lot faster than dry ones.) When they are tender drain and puree them in a food processor. Add some olive oil,and salt and pepper. Spoon into a dish and eat with bread or vegetables. I used some the other day in tuna salad instead of mayonnaise.

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