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


POTATO & MUSHROOM GRATIN

4 Portabello mushrooms, stems and outer peel removed
1 pound Cremini mushrooms, stems removed
½ ounce dried mushrooms
8 potatoes - russets or Yukon gold
2 teaspoons dried thyme
3-4 ounces Blue Cheese
2-1/2 cups heavy cream, room temperature
2 Tablespoons olive oil
2 Tablespoons unsalted butter, cut into small pieces
½ ounce Parmigiano cheese, grated
Wondra flour
Breadcrumbs

Preheat oven to 400 degrees

1. Put the dried mushrooms into a small bowl with boiling water and let sit to rehydrate, then drain and chop them. Clean the Portabello and Cremini mushrooms and slice them. In a frying pan, heat the olive oil and add the mushrooms to sauté until their liquid is gone.

2. Peel, then thin slice the potatoes using a mandoline. Place them in water to cover.

3. Prepare a gratin dish by smearing a little of the butter inside. Layer one third of the potatoes on the bottom, sprinkle with some Wondra flour, small pieces of blue cheese and butter, salt and pepper, dried thyme, and half the mushrooms; then repeat and top with a layer of potatoes. Pour the cream mixture on top. Sprinkle with parmigiano and cover with breadcrumbs and a few more small pieces of butter.

Bake about 40-50 minutes. Serve hot.

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