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.

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