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, August 04, 2012

HOME BISTRO

Fresh vegetables in the fridge. A couple of pieces of fish. A Romesco sauce made a few days ago. All these ingredients made quick work for a simple and nutritious dinner at home last night.

Here is what I did:

STEAMED VEGETABLES WITH CAPERS AND OLIVE OIL
Take the carrots and yellow summer squash and cut them in irregular shapes on an angle. Pop into a pan with a little water and steam briefly. Put into a bowl, add some rinsed capers, a coating of good extra-virgin olive oil (the kind you have saved for a condiment and not for cooking), and some dried calendula petals (optional), and flaked salt.
SAUTEED EGGPLANT AND ONION

For the eggplant: Take two thin Japanese eggplants, an onion - white in this case. Saute the sliced onion in some olive oil. These onions came with their green parts attached and I saved them. They look like gigantic scallions. I sliced up some of the green parts too. After the onion was sufficiently sauteed with a bit of browning I added the diagonally sliced eggplant to saute down to a soft and velvety consistency. Then I added the juice of 1 orange and a splash of vinegar...you can use what you like...in this case Ume Plum vinegar, and some flaked salt. Toss well.
PAN FRIED ARCTIC CHAR

The fish was rinsed and dried off, sauteed in the olive oil with some flaked salt on top. I added the Romesco sauce (recipe for that on another day) and a dab of coconut butter...that's what the white blob in the picture is... also, a squeeze of lime.

ARCTIC CHAR WITH ROMESCO SAUCE AND COCONUT BUTTER



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