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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Friday, June 08, 2012

BEETS AND GREENS

beets with beet greens, carrots and walnuts

Gorgeous beets are now at Farmer's Markets and elsewhere. Always check the size of the beets and see if their greens are in good shape, not too browned or torn up. The only part you don't want are the stems so beets selling now for about $3 a bunch are really a good buy.

I'm forever trying to create new recipes that use greens. Steaming then sauteing them with a bit of olive oil, garlic and some chili peppers or raisins is always a good classical stand-by.

Here I first boiled the beets whole, then peeled off their skins and sliced them into chunks. This was going to be a quick meal. I had also purchased a bunch of rather skinny carrots in multiple colors: purple, cream and orange. They got sliced up. The beet greens got washed, pulled away from their stems then added to the saute. I didn't bother to steam them. Some garlic got sauteed and walnuts were added. Toss, toss, toss, stir, stir, stir until the greens wilted and the carrots cooked through but stayed crunchy. Some halved grape tomatoes were added. Herbs? Sure. Got some fresh thyme? or rosemary?  A douse of sea salt, freshly ground black pepper, a bit more water topped with a swirl or two of a good olive oil to serve as condiment and you have something that feels like your cells are filling up with deep satisfaction at every bite. 

I'm going to add a list of greens here in the coming days. Stay perched!

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