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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Wednesday, August 24, 2011



 Do you forage for wild things, like mushrooms? This recipe was created after foraging with the experts. I don't recommend doing it on your own because we don't want to lose you! Hunting for mushrooms is one of my pleasures and I don't get to do it frequently enough. This recipe was created after a hunt where we found a copious amount of a mushroom called "Hen-of-the-Woods," or Maitake. Ground nuts are used for flavor and filler. Just take some whole nuts, toast in a hot pan, then pulse in a food processor, or purchase them already ground.

1 nice big piece of Maitake (Grifola frondosa), about 2 cups
2-3 shallots, minced
1-2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil or other nut oil
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh rosemary leaves, minced
1/2 teaspoon celery seeds
Dash hot sauce
Sea Salt
Black pepper, freshly ground
1/2 cup ground almonds
1/2 cup ground hazelnuts
1/4 cup breadcrumbs, preferably fresh
1 teaspoon lemon juice
a few scrapings of nutmeg, optional

Clean off the Maitake, or other mushrooms (you can create this with an assortment of wild mushrooms as well), by dusting away any leaves or forest matter and wash thoroughly. Slice into small pieces.
 Maitake Mushroom

Chopped Shallots
Saute the shallots and garlic in a combination of butter and olive oil.

Sauteing Shallots and Garlic
 Olive oil and butter
Add the mushrooms and saute for about 15 minutes, until they release their moisture and are cooked through. While stirring add the fresh herbs, celery seeds and a splash or two of Port and Vodka. Cook another 5 minutes. Add a bit of salt and pepper. This might look a dry but don't worry.
Chopped Mushrooms
Thyme and Rosemary
Mushrooms added to the shallots and garlic, celery seeds, herbs, Port, Vodka, salt and pepper and saute.
Port and Vodka
Coarse Grey Sea Salt
In a separate pan, dry toast the ground almonds, hazelnuts and breadcrumbs.
Ground almonds, hazelnuts, breadcrumbs toasting
Put everything into a food processor and pulse to puree, add a little bit of extra virgin olive oil, water and several pieces of butter, lemon juice and some freshly scraped nutmeg. The mixture should be smooth. Add enough water to make a creamy mixture. Not too tight and not too loose. Taste. Adjust seasonings.
Everything in the food processor.
The mixture. Nice and smooth.
Take out and put into a serving dish. Cover and refrigerate to let the flavors mingle. Tastes better the next day, or at least after a couple of hours. Serve on crusty bread or crackers.
If you don't have any Port or Vodka in your pantry just add a dash of honey and a bit more water, or use a good dry Sherry. You don't have to run out and purchase some just to make this recipe.
However, that said, sipping a bit of Port or Sherry, or Vodka, with friends, while enjoying this pate would add a great deal to everyone's day. Bon Appetit.

1 comment:

Rebecca F said...

As a noncook and a beginning mushroom eater, I am delighted to report great success with the mushroom pate -- and on my first attempt! Surprisingly easy to make with minimal mess. My fears of not getting a good texture proved groundless. Can't wait to surprise my family on Thanksgiving! Yum. "