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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Monday, October 10, 2011

Vegetables Served

A RECENT ASSORTMENT of Vegetable and near-Vegetable dishes made at a high altitude. Don't let anyone tell you that there is no difference in the cooking style. You need to cook everything with lots more liquid. Here are the platters:

IMAM BAYALDI otherwise known as the Imam Fainted...

An eggplant dish with onions, tomatoes and raisins, slowly braised in a covered pan with plenty of olive oil. Decorate with fennel fronds.

 STEAMED GREENS (KALE AND SWISS CHARD fresh from the garden) 
in a Lemon Vinaigrette with Zucchini that were steamed whole.
Some tomato flesh on top.
STUFFED PEPPERS fresh from the garden. 
(Yes, they grow that way...complete with the stuffing...not...)
Stuffed with rice and ground beef, pine nuts with who-knows-what and then some...
The sauce is made from whole plum tomatoes put into the food processor and
some Pomegranate Molasses added. Cook in  a covered pot with plenty of liquid. 
Whole pomegranate seeds, orange zest and mint tossed on top. 

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