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

To join this site using Google + go to where it says JOIN THIS SITE.
TO GET NOTICES WHEN I POST SOMETHING NEW SUBMIT YOUR EMAIL ADDRESS (no addresses are shared) DIRECTLY BELOW:


FOLLOW BY EMAIL

FOLLOW WITH GOOGLE +

Monday, July 05, 2010

Hash it Out.

Depending upon the quality of what most call “leftovers,” you can most certainly make a terrific Hash. By quality I mean, not too old and not too mixed in with other ingredients already. For instance, if you happen to have some previously cooked corn, potatoes, steamed vegetables of any sort, some meat tidbits (though not necessary) like a few shrimp, a piece of a duck breast, a cold hamburger, you can make a great Hash just by combining those ingredients with some fresh, new ingredients, some seasonings, water, and a bit of oil.

No quantities are offered here and quantity doesn’t really matter; you cut up and put in whatever you have. Put a small quantity of oil in a pre-heated pan…any pan will do…a cast-iron pan is usually what I use but if I have lots of ingredients I’ll choose something larger. If you have a piece or two of an onion, cut it up and put it in. Take that corn cob and remove the kernels and put them in. Some scallions floating around in the vegetable drawer? Remove some of their ‘old’ sections, cut them up and add. Got a red, green, yellow, any color pepper? Cut it up in small pieces. Leftover shrimp? Cut them about the same size as everything else.

Whatever you have - a little bit of this and a little bit of that. It will all go together in the end. Here is your chance to experiment and be creative. Nothing cooks for very long since it has already been cooked, for the most part. Got some frozen artichokes, peas, etc.? Put some in. All those little bits go in. Do a “strip search” of your refrigerator. Nothing too wrinkled or, forbid, moldy.

After you have cut up and put into the pan all the lost morsels of the cold kind, find some fresh uncooked vegetables, like a carrot, wash it and cut it up too. It should  all be simmering together gently. Now for the seasonings. What have you got? If you’re very chef-y you might have some Vadouvan. If not, you like curry? Toss some in. You like cumin? Put in a pinch or two. Let the spices warm up some. Hot sauce? You get the idea? Something old, and something new. Nothing borrowed, and nothing blue.

Don’t forget the liquid. If you don’t have anything else, and even if you do, add some water. All the ingredients will make a nice sauce. If the liquid boils off, add some more. You don’t want to have a dry Hash.  Top the entire Hash off with some fresh herbs, like parsley, if you have some, if not, don’t.

You can call this “Review of the Week.” Sit back and enjoy. Contemplate that you will never have that exact combination again. If you are sharing it and the other person asks for the recipe….another chance to be creative.


No comments: