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, November 06, 2006

AUTUMN CAPONATA

Phyllis Segura copyright 2006


2 onion
3⁄4 cup olive oil
1 can tomato puree
1⁄2 cup dry red wine
1⁄2 cup sugar
2 butternut squash
3/4 cup balsamic vinegar
1 head celery
1⁄2 pound pitted green olives
1-1-1/2 oz. capers
1⁄2 cup parsley, chopped
1⁄4-1/2 cup pine nuts
sea salt and freshly ground black pepper

Saute sliced and quartered onion in olive oil. Add puree, wine, sugar. Simmer 30 minutes. (For the Aga: saute on the simmering plate then put into the baking oven.)

Peel, seed and dice the squash. Stir vinegar into the tomato sauce. Add the squash. Season.

Cut celery and remove the strings. (Peel like peeling a carrot.) Cut into a large dice. Blanch in boiling water then drain and dip into ice water and add to the mixture.

(For the Aga: put back into the baking oven for about 1⁄2 hour or the simmering oven for about an hour or until the squash is soft.)

Chop olives. Add capers, parsley, olives, pine nuts for final five minutes. (For the Aga: put into the Simmering oven for 5 minutes to 1 hour.)

Let cool. Better the next day. Serve with additional salt and pepper and a drizzle of very good olive oil.

Good as a starter or side dish.

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