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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

STUFFED BABY PEPPERS

adapted from AGA magazine, Spring 2006

8 red, yellow or orange Baby Peppers
2 large potatoes, boiled and mashed
3 oz. provolone cheese, cut into very small cubes
4T freshly grated Parmigiano cheese
1 egg
3T chives, finely cut
(2 cloves garlic, finely chopped, optional)
olive oil
sea salt and pepper

Remove the stalks from the peppers and reserve. With a small, sharp knife, remove the white membrane and seeds from inside the peppers taking care not to tear the flesh.

Mix together the mashed potatoes, provolone, Parmigiano, egg, chives, the garlic, if you are using it, and some salt and pepper.

Using a small teaspoon, fill the peppers three-quarters full with the mixture; the stuffing will puff up and if too full will ooze out the top. Put the stalks back in place on top. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30minutes, until tender.

On the Aga: Cook on the grid shelf set on the floor of the Roasting oven. If they start to brown too quickly, slide in the cold plain shelf on the second runners down.

Serve hot or cold.

Use a decorative pan to cook the peppers so that you can also serve them in it.

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