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, July 11, 2016

PEACH GALETTE

Peaches almost any way at all can't be beat. This recipes was most recently made and brought to a friend's party. In this blog somewhere you can find a recipe for a peach pie that is made with a blind crust and unbaked peaches smothered with whipped cream. It's good. This one is too. 


PEACH GALETTE

The dough:
2 cups all-purpose flour
1 tablespoon organic cane sugar + 2 teaspoons
4 ounces (1 stick) salted butter + 2 tablespoons
½ cup ice water

Filling:
5-6 peaches, or more depending on the size of the peaches
juice ½ lemon
1 teaspoon organic cane sugar
½-1 teaspoon orange flower water
pinch culinary lavender
1 teaspoon arrowroot powder

Place the flour and sugar in a food processor and pulse to blend. Cut up 4 ounces or 1 stick of butter and add to the flour. Pulse to blend. Add enough water to make everything just barely stick together into a ball. You may not need all the water so add it by tablespoon; 6 tablespoons is usually enough. Take out on to a flour sprinkled surface and knead a bit to bring it all together. Then make into a flattened ball. Cover with plastic wrap and refrigerate an hour or overnight.

 When ready to make the pie: boil water in a large saucepan and immerse the peaches for about 1-2 minutes. Take out and place in an ice bath. Peel the peaches then slice them into a bowl.

Mix the lemon juice, sugar, orange flower water and arrowroot powder in a small bowl. Toss with the sliced peaches. Then sprinkle with the lavender. Let rest. (I added a few blueberries as you can see in the photo. They wanted to join the fun.)

Take out the pie dough and let it rest, with the plastic wrap, about 15-20 minutes or just enough so that you can roll it out. The warmth of your hand can move this process along. Prepare a baking sheet covered with parchment paper. Put the parchment paper on to the counter. Sprinkle a little bit of flour on the unrolled dough so that it doesn’t stick, and on the rolling pin. Roll out the dough on the parchment paper to about 14 inches, if you can. You want a nice thin dough but not too thin.

Melt the remaining 2 tablespoons of butter, cool slightly, and brush it on to the surface of the dough. Sprinkle it with about 1 teaspoon of sugar.

Place all the peaches in the center of the dough, leaving about a 2-2-1/2 inch border. Flip the border dough up over the peaches. Brush with the melted butter and sprinkling of sugar. Then slide it and the parchment paper back on to the baking sheet. Put it into the freezer for about 15-20 minutes. That gives you enough time to set the oven to 400°F. and have it heat up.

Bake in the center of the oven for about 35-40 minutes or until the peaches are bubbly and the crust is golden. After about 20 minutes check the peaches. I usually cover them with some aluminum foil or parchment so they don’t burn, not the crust though.

Take out and cool. Serve sprinkled with confectioners’ sugar if you like and gobs of whipped cream. Heaven.