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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Wednesday, October 26, 2011

THANKSGIVING HARVEST MENU & CLAFOUTIS RECIPE


 Soon it will be time to celebrate and voice our appreciation for life, for each other, for gratitude and to praise each other. Here is a list of some items you might like to share with relatives and friends. I and my staff are available, so far, this Thanksgiving to cook for you from this menu or from your special and traditional recipes. Whatever you do, enjoy the day.

Give a call to discuss your plans: 845-365-0042.
Thanksgiving Harvest Menu
Hors D'oeuvres:

                        Stuffed Mushrooms *
                        Spiced Walnuts *
                        Crudites and Dip
                                    Radish, peppers, carrot, broccoli, cauliflower, cucumber,
                                    Cherry tomatoes, celery, asparagus
                                    Dip:            Walnut Garlic Potato
                                                Red pepper
                                                Artichoke Garlic
                                                Smoked Salmon Horseradish
                                                Onion Spinach
                        Shrimp or Scallops with Bacon *
                        Shrimp on Bread Rounds with Curried Mayo
                        Coconut Shrimp
                        Crabcakes with Sauce
                        Pissaladiere (onion, anchovy, tomato on puff pastry)
                        Prosciutto with fig, salad or fruit or mozzarella
                        Fried Oysters
                        Crostini: Liver Pate
                                    Mushroom Pate
                                    Caponata
                                    Seafood
                                    Artichoke
                                    Black Olive Tapenade
                                    Roast Goat Cheese w/honey walnut
                        Corn cakes with sour cream and lox *
                        Smoked Salmon with horseradish and dill on dark bread *
                        Buckwheat Blini with crème fraiche and caviar
Soups:
                        Pumpkin/Squash (served in a pumpkin if available) *
                        Roasted Root Vegetable
                        Corn Chowder *
                        Mushroom and Leek
                        Oyster and Ginger
                        Corn and Lobster Chowder
Salads:
                        Mixed Greens with Raspberry Vinaigrette
                        Fennel, Radicchio, Parmigiano with Pear Vinaigrette
                        Beet and Fennel
                        Waldorf
                        Pear, Endive and Gorgonzola
Main Dishes:
Roasted Turkey or other fowl ( Capon, Goose, Pheasant, Quail, Moscovy Duck, Cornish Game Hens, Squab, Guinea Hen, Poussin)
            Rubbed with Sage and Parsley Butter or Butter and Fresh Truffles
Giblet Gravy             
Stuffing:
                        Sausage and Sage *
                        Sausage and Chestnut
                        Sausage and Apple
                        Chestnut
                        Sage and Chestnut *
                        Cornbread and Oyster
                        Giblet and Mushroom
                        Walnuts and Currants
                        Wild Rice and Hazelnuts *
                        Wild Rice and Dried Cherry
Vegetables:
                        Mashed Potatoes
                                    In Skins - Twice Baked *
                                    Plain Mashed
                                    Garlic Mashed
                        Sweet Squash Pudding
                        Sweet Potatoes
                                    Maple Whipped *
                                    Roasted with Ginger and Maple Syrup
                                    Candied with (marshmallows)
                        Celery Root Puree
                        Diced Roasted Vegetables
                        Roasted Brussels Sprouts and Chestnuts *
                        Corn Pudding with Roasted Garlic *
                        Succotash
                        Broccoli with Roasted Garlic Oil
                        Steamed Rutabaga with Butter
                        Green Beans with Almonds
                        Peas and Pearl Onions
                        Baked Rosemary Onions au Gratin
                        Turnip Puree with orange and nutmeg
                        Root Vegetable Puree (potato, parsnip, celery root, carrot) *
                        Braised Fennel with Parmigiano
                        Wild Rice Cakes
                        Red Cabbage with Blueberries
                        Other: Turnips, Rutabaga, Jerusalem Artichokes, Acorn Squash, Butternut Squash,
                                    Beets, Carrots, Fennel, Endive, Corn, Brussels Sprouts
                        Cranberry Sauce:
                                    Sweet Traditional
                                    With Orange Zest and Ginger
                                    With Grand Marnier
                                    With Pineapple
                                    Etc.
                        Gelatin Mold
Breads:
            Sweet Loaves::
                        Maple-Pecan Cornbread
                        Pumpkin Chutney
                        Cranberry Walnut
                        Tropical Banana
                        Mocha Pecan
                        Iron Skillet Cornbread
                        Carrot Walnut

            Savory Loaves:
                        Parmigiano Herb
                        Dill and Cheese
            Popovers
Sorbets:
                        Pear Lime
                        Pear Ginger
                        Lemon Apple
                        Persimmon
                        Pomegranate
Desserts:
                        Apple or other seasonal fruit Crisp
                        Apple Pie with Cheese Crust or Standard *
                        Apple or Pear Cake with Chocolate Disc
                        Pumpkin Pie *
                        Chocolate Cake
                        Flourless Chocolate Cake
                        Southern Sweet Potato Pie
                       
                        Whipped Cream

HERE IS A RECIPE FOR A CLAFOUTIS (Cla-foo-TEE) OR (Cla-FOU-tee):


PLUM CLAFOUTIS

1 tablespoon unsalted butter
2 eggs, room temperature
2-3 tablespoons sugar, plus 1 tablespoon for the dish
pinch salt
1 cup milk, room temperature
 1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 pound cherries, pitted, or other seasonal fruit
confectioners' sugar


Butter the dish well then sprinkle with sugar. Roll the sugar around to cover all the insides.
Put the eggs, sugar, milk, vanilla into a blender. Whirl briefly on low. Add the flour and whirl until mixed. You may have to scrape the side down once, then whirl again briefly. 

Spread the cherries or other fruit in the baking dish or use a 12-inch cast-iron skillet. Pour the batter over the fruit.


Bake on the middle shelf for 30-40 minutes or until the clafoutis puffs up and is slightly browned (see picture). Remove and sprinkle with confectioners' sugar. The clafoutis will deflate somewhat. Eat hot or room temperature. Great as a dessert or for brunch.


For Thanksgiving, it's great the day after if you have guest who have stayed over. It's really easy and impressive.

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