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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Thursday, December 31, 2009

Portobello Mushroom Caviar

HAPPIEST OF NEW YEAR WISHES TO ALL!

Here is a recipe for a caviar made with Portobello mushrooms. It is easy to make but does require a bit of time at the stove that is well worth it. I always peel the mushrooms and leave the gills,  but you might choose to just wipe them gently and/or remove the gills. You can make this in advance and keep it refrigerated for a day.

PORTOBELLO CAVIAR


makes 2 cups
1-1/2 lbs. portobellos, peeled and stems removed

2 tablespoons extra virgin olive oil
1-1/2 tablespoons, shallots, minced
1 clove garlic, finely minced

1 tablespoon sherry vinegar
sea salt & pepper
chopped parsley

Place the peeled and broken up portobellos into a food processor and process until minced but not pureed. Heat the olive oil over medium-high heat in a frying pan large enough to hold the mushrooms. Add the shallots and garlic to the pan and saute until transparent, about 4 minutes. Add the portobellos. Reduce the heat. Cook, while stirring,  to evaporate the liquid the mushrooms will emit,  about half an hour.
Raise the heat to high and add the sherry vinegar.  Cook while stirring, until evaporated.
Remove from heat. Season with salt and pepper. Garnish with parsley. Let cool.
Serve with toasted bread or crackers.

Thursday, December 17, 2009

CARAMELIZED BANANA CAKEBREAD


This cake contains a lot of banana and is nice and moist. You can wrap it in aluminum foil, permit to rest for a few days, unrefrigerated, and it will taste even better than just out of the oven, which is not too bad either. The addition of chocolate and/or a nut of your choice makes it just so much nicer. Invite a friend for tea. Share of of the loaves and give your friend one to take home.



Oven 350 degrees F.
small loaf paper wrappers

2 bananas, peeled and thin sliced
1 teaspoon water
2 tablespoons of unsalted butter
1/2 cup granulated sugar

3 cups AP flour
1 teaspoon each of baking soda and baking powder
1/2 - 1 teaspoon sea salt
2-1/2 tablespoons buttermilk powder or 2/3 cup buttermilk
2 teaspoons cinnamon powder
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
3 overripe bananas, mashed
2/3 - 3/4 cup water or rum
1 stick unsalted butter, room temperature
2  eggs
1 cup dark brown sugar, packed
1 teaspoon real vanilla essence
1 teaspoon Demerara sugar

Into a small frying pan, place the water, butter and granulated sugar. Heat to melting and stir in the banana slices. Let the bananas caramelize slowly over medium heat. Stir occasionally. They will get brown and gooey.

In a medium bowl, whisk together the flour, buttermilk powder, baking soda, baking powder, sea salt, cinnamon, nutmeg, cloves and mace.

In another larger bowl place the butter and whip smooth. Add the dark brown sugar and continue whipping. Add the eggs, one at a time to well incorporate. Beat in the water.

Begin adding the dry ingredients a little at a time. If the mixture is too dry add a little more water, mix until fluffy. Stir in the mashed and caramelized bananas.

Put 5 small paper loaf pans on to a half-sheet pan or cookie sheet. Fill them about two-thirds full. If you would like to add chocolate chips or nuts, or anything else, do it now by gently coaxing them into the batter-filled pans. Sprinkle the tops with Demarara sugar.

Place into the 350 degree oven for 25 minutes. Then turn the pan around and bake another 20 minutes. Check for doneness with a knife inserted into the center of one of the cakes. When it comes out dry it is done. Remove from oven and cool on a rack.

Sunday, December 13, 2009


POTATO PANCAKES - LATKES (lot-kahs)


Looks as though I published something about latkes in 2007 and gave the recipe. So here are just a few photographs of latkes boiling in oil this past week for those who like to watch things boiling in oil. Correction to that post: the latkes now cost $120 for 100.