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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Tuesday, April 06, 2010

COOKING FOR GLADYS

Recently I got a phone call from a past client who had hired me to cook for her mother, Gladys. At that time I made about 20 meals for her to put in her freezer, and then I came back about a month later for a new menu. I think we did this about three times. This time her three children wanted to have about a week's worth of food since Gladys was eating even less than before. She had recent knee surgery and they wanted to help her out. I hadn't seen Gladys since then, about four years ago, and we had a nice reunion. Here is a picture of Gladys for which she kindly submitted just to oblige me:

Hi Gladys, You're looking great!

Here are a few of the things I cooked for her. One or two recipes will follow.

These are some lamb meatballs that have been baked in the oven.
They are made with ground lamb, grated onion, breadcrumbs, oregano, parsley,  lemon zest, chopped garlic, and egg. You can also add some chopped mint and ground allspice. 
Salt and pepper, too.

Next three pictures are the vegetables that have been stir-fried, then with the lamb balls added, and then the Avgolemono (egg-lemon) sauce used to combine everything together.

Zucchini, carrots, green beans, fresh artichokes.

Gladys also requested some Stuffed Peppers, Oven-fried Sweet Potatoes, Crabcakes, Creamed Spinach, Yukon mashed potatoes, Roasted Artichokes, Grilled Asparagus, Carrots and Potatoes, Chicken Piccata, Roasted Vegetable Soup with Barley,  Roasted Lamb and Chickpeas in Tomato Sauce.
The stuffed peppers before roasting. They had a tomato sauce poured over them.

Crabcakes with Roasted Vegetables

BON APPETIT, GLADYS!!

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