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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Saturday, December 01, 2007


BERRY GELATIN

Not your mother's Jello...

3 cups water
4 bags of assorted herbal teas containing fruit flavors
1/3 cup honey or agave nectar
1/3 cup fruit syrup
(from jarred fruit such as black currants in syrup)
1 ounce unflavored gelatin
½ pint blueberries
½ pint raspberries
1 - 4 cup mold

Boil 3 cups of water. Put all the teabags in a bowl and pour the water over them. Steep for 20 minutes. Remove the bags. Stir in the honey or agave nectar, fruit syrup. Pour ½ cup water in a small bowl and stir in the gelatin and leave to thicken. Add the gelatin to the tea and stir to blend. Pick over the berries and rinse. Rinse a 4-cup mold and place it in a large bowl with ice cubes. Ladle about ½ cup of the tea into the mold and let it set. Scatter some berries. Ladle another cup of tea and let it set. Keep layering until all the tea and berries are used up. Remove from the ice and cover with plastic wrap and refrigerate. Leave until sets - about 2 hours or overnight. Unmold by lowering the bottom into hot water and let stand 1-2 minutes than invert onto a platter. Decorate with fresh berries or mint leaves.

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