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, February 22, 2011

 Great Article about Grains

http://www.nytimes.com/2011/02/21/health/nutrition/21recipehealth.html?_r=2&src=tptw

in today's NY Times by Shulman.  She says she doesn't know what to do with millet. Too bad. Just toast it dry and then add water or stock and cook until soft and the liquid is absorbed. Rule of thumb (literally) is to add liquid about 1-inch above the grain, or the distance to the first knuckle on your thumb. You can also make a millet cake using millet and eggs and fry in a small frying pan. I think I saw that in one of Jean-Georges Vongerichten's cookbooks and might have changed it a bit. Once I was stuck somewhere and only had a bag of millet with me, no kidding, I have no idea how that happened. The only thing that saved me and my daughter from hunger that night was cooking the millet. Nothing ever tasted so good. So now I have great respect for millet. It's a nice round grain and if you look closely it has a little dot in the center. It definitely tastes better if you dry toast it first, except if you are planning to eat it for breakfast, then don't bother. Adding some dry fruit and cinnamon, with either milk or a non-milk (nut milks) sure helps the millet go down.

I don't eat enough grains myself. When I do make rice either white or brown I'm so happy because I use it as a delivery system for my favorite hot sauces and kimchi. Spice it up!

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