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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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Saturday, December 01, 2007

TOMATO TAPENADE

(adapted from Silver Palate cookbook)

1-8 ounce jar sundried tomatoes in oil, drained and reserve oil
4 teaspoons garlic, finely chopped
1 tablespoon capers, rinsed and drained
2-3 teaspoons lemon juice
12 anchovies, drained - optional
sea salt
black pepper
3-4 tablespoons parsley

Put all the ingredients except the parsley into a food processor and add about
4 tablespoons of the sundried tomato oil. Pulse until well chopped. Scrap down as necessary. Put into a crock and refrigerate at least one hour. Serve room temperature.
Garnish with parsley.

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