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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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Monday, November 06, 2006

JASMINE RICE PILAF WITH PISTACHIOS, DRIED CRANBERRIES,
AND CARAMELIZED RED ONIONS

Phyllis Segura copyright 2006

Jasmine Rice
Fresh Turmeric, grated – about the length of half your pinky finger
Shelled Pistachio nuts,toasted
Dried Cranberries
Sea salt
Water

5 or 6 Red Onions
vegetable oil or olive oil
sugar


Thin slice the onions and saute slowly in a small quantity of the oil. Sprinkle with a little sugar and salt and continue to cook until slightly browned and caramelized. Put aside.

Measure the rice. Use the recommended quantity of rice to water; probably 2 to 1.

Grate the fresh turmeric and add to the rice and water with a pinch or two of sea salt.

Bring to a boil on the boiling plate. Then put into the Simmering oven for about 20 minutes. Take out and stir in the pistachios and dried cranberries. Put back in the oven to steam for another 5-10 minutes. Take out and put into a serving dish. Toss in the caramelized onions with some additional salt, if needed, or put them on top of the dish.
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