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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Saturday, September 17, 2011

CAULIFLOWER WITH TOMATOES AND PEAS

I have been looking for ways to eat more cruciferous vegetables and to incorporate more turmeric in my diet. Cauliflower is sometimes challenging. It's great pureed with some potatoes or even without potatoes. I also like it baked with red wine and tons of garlic. The classic way, steamed with some nutmeg is always nice, as well as baking a whole head with breadcrumbs. But now that I've made this recipe it is my new favorite. Give it a try.



CAULIFLOWER WITH TOMATOES AND GREEN PEAS

Serves 4.

1 medium cauliflower, cut into flowerets
2 tablespoons grapeseed or olive oil
1 small onion, chopped fine

Dry Spice Mixture (Masala):
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)

3 large tomatoes, peeled and chopped fine
1/2 teaspoon salt, or to taste
1 bay leaf
1 cup green peas, frozen is okay
2 tablespoons cilantro, for garnish

Heat the oil in a heavy skillet or wok and saute the onion until it is golden.
Add the dry spices and saute for 3 minutes, stir.
Add the cauliflower flowerets and saute another 3 minutes. Stir to coat the cauliflower with the spices.
Stir in the tomatoes, salt, bay leaf and 1/4 cup water.
Stir in the peas.
Cover and simmer a few minutes until the vegetables are just tender.
Garnish with fresh cilantro.

Eat hot. This recipe would also freeze well.

Monday, September 12, 2011

THREE COOKING CLASSES


I'm glad to be able to offer you some very special cooking classes. The classes will be held in a beautiful home kitchen in Blauvelt, NY.

Three classes are scheduled, all on a Saturday for 3 hours, from 1:30pm to 4:30pm: October 29th, November 19th, and December 10th.

There is room for only six people; that's five people plus the homeowner.The cost will be $60 for each class, including groceries, payable at the session or in advance.

The menu will be comprised from the countries bordering the Mediterranean: France, Spain, Italy, Greece, Turkey, and Morocco. Here are the menu possibilities I am thinking of for the first class in October:

Three Courses to include one of each of the following:

Mushroom and Blue Cheese Fennel Galette OR a Spinach and Feta Oregano Galette
Bouillabaisse with Rouille OR Duck a l'Orange
Grilled Vegetables with Romesco Sauce

Castanaccio (Chestnut Cake) OR Fruit Clafoutis


And I will bring a special cheese to share along with one of my 
homemade seasonal fruit jams to taste.

The November and December class menu is still to be determined and will be based upon what the class would like to learn. The Farmers' Markets will be open for October and November and I might alter the menu depending upon what is locally available.

The class will be very small and will fill up quickly. Since it will be in a private home, if I don't know you already I will have to meet with you prior to confirming your attendance.

If you have any questions, please email (info@cookingontheriver.com), OR
phone (845-365-0042),OR leave a comment here.

I am very happy to be able to offer you these special sessions! If you are interested, do not delay.