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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, March 03, 2011

RECIPE: COMPOTE WITH GREEK YOGURT

Half-full jar of compote with Parfait
                      in the background.                                               
The Parfait.


1 pound assorted dried fruits (pears, apricots, apples, peaches, prunes, cranberries, raisins)
1-2 cinnamon sticks
Lemon peel, about 3 strips off of a lemon, without the white pith
Star anise (optional)
7 oz. Plain Greek yogurt
Cinnamon powder
Real Maple syrup (optional)
Toasted Almond slivers

Put all the fruits into a saucepan. Cover with water. Add the cinnamon sticks and lemon peel and optional star anise. Bring to a boil, then simmer until the fruit is soft. No need to add sugar. If the water level goes down, add more. The fruits, as they are plumped will absorb the water. The water turns into a nice sauce and you want to have that moisture. Depending upon how dry the fruits are...the simmering should be for only about 15-20 minutes. I always let the fruit sit in the saucepan to cool and absorb the flavors before I remove them and put the Compote into jars.

To make the Parfait: Take a glass that pleases you and begin layering starting with a bit of the compote and sauce, then the yogurt (it helps to stir the yogurt well first), then a layer of compote. Top with the toasted almonds and a sprinkle of cinnamon and a drizzle of maple syrup.



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