COOKING ON THE RIVER: A Corn Pudding For Your Thanksgiving 2013

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, November 25, 2013

A Corn Pudding For Your Thanksgiving 2013

CORN PUDDING

1 package frozen white peg corn, or fresh yellow corn*

1-1/2 cups unsweetened soy milk, or whole cow's milk

2 whole roasted garlic bulbs**

3 whole eggs

1 yolk

2T melted ghee, cooled

Preheat oven to 350F

Process all ingredients. Bake in a greased dish until slightly brown on top and custard is set. About 30 minutes.

*Avoid using genetically-modified varieties.

**To roast garlic: Cut the top off whole bulb exposing the separate cloves in configuration. Observe and admire the cluster. Place into a sheet of aluminum foil. Sprinkle with sea salt and freshly ground black pepper. Drizzle olive oil on top. Close packet by crinkling the foil together. Place in oven for about 30 minutes. To use in the recipe: cool briefly and squeeze the melted garlic out of the bulb into the rest of the ingredients. Breath in the aromas.