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


MAPLE PECAN OR WALNUT CORNBREAD

1 cup flour- self-rising unbleached, unbleached white or spelt
1 cup stoneground cornmeal
1 teaspoon salt
1 teaspoon baking powder* - eliminate if using self-rising flour
1 teaspoon baking soda
3 tablespoons non-hydrogenated margarine
2 tablespoons brown sugar or sucanat
2 eggs, lightly beaten
1/3 cup real maple syrup
¾ cup buttermilk, apple cider or orange juice
1 cup chopped pecans or walnuts
¼ teaspoon real vanilla
1 orange, zest only
½ cup or more, cranberries, optional
½ cup roasted corn, optional


Preheat oven to 350 degrees.

Combine the dry ingredients: flour, cornmeal, salt, baking soda and baking powder. Stir together the margarine and brown sugar. Add eggs. Stir to combine. Stir in the maple syrup and either the buttermilk, cider or orange juice. Add the flour mixture to the wet ingredients. Fold in the nuts and berries, if using. Mix well but don’t overmix. Pour into a prepared loaf pan or a silicone loaf pan. Place on a baking sheet. Bake on middle shelf 45-50 minutes or until a knife in the center comes out clean.

* make your own baking powder: 1 teaspoon cream of tartar to ½ teaspoon baking soda.

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