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 27, 2016

THANKSGIVING


People are starting to ask about Thanksgiving dinners so I thought I'd better post a menu of choices and what a menu it is. Thanksgiving is one of my favorite events, especially for food. It's really easy to create a vegetarian feast as most of the offerings, besides the turkey, are basically vegetarian. 

I've frequently cooked for people the day before. If you put everything in a casserole in the fridge and simply reheat it everything goes well. Most things taste better the next day. And if you think restaurants don't do that you are mistaken. The turkey can be prepped and you can put it in the oven yourself. I provide directions and even the base for making a great gravy. Some people even like to cook along with me and get a great cooking lesson at the same time. 

In a restaurant you might get a starter or soup, a plate with Turkey, Stuffing, Gravy, with one or two vegetables, and a dessert. If you are having a party in your house, skip the dessert and ask people to bring one. 

Add an hors d'oeuvre or two to help everyone settle in and wait for all your guests to arrive. Never use cheese as an appetizer as everyone gets filled up and can't eat dinner, plus cheese is for after as the enzymes help digestion. 

Food for Thought

THANKSGIVING list

                        Stuffed Mushrooms *
                        Spiced Walnuts *
                        Crudites and Dip
                                    Radish, peppers, carrot, broccoli, cauliflower, 
                                      cucumber, cherry tomatoes, celery, asparagus
                                      
                                    Dip:   Red pepper
                                                Artichoke Garlic
                                                Smoked Salmon Horseradish
                                                Onion Spinach  
                                                
                        Shrimp or Scallops with Bacon *
                        Shrimp on Bread Rounds with Curried Mayo
                        Coconut Shrimp
                        Crabcakes with Sauce
                        Pissaladiere (onion, anchovy, tomato on puff pastry)
                        Prosciutto with fig, salad or fruit or mozzarella
                        Fried Oysters
                        Crostini: Liver Pate
                                    Mushroom Pate
                                    Caponata
                                    Seafood
                                    Artichoke
                                    Black Olive Tapenade
                                    Roast Goat Cheese w/honey walnut
                        Corn cakes with sour cream and lox *
                        Smoked Salmon with horseradish and dill on dark bread *
                        Buckwheat Blini with crème fraiche and caviar

 Soups:
                        Pumpkin/Squash (served in a pumpkin if available) *
                        Roasted Root Vegetable
                        Corn Chowder *
                        Mushroom and Leek
                        Oyster and Ginger
                        Corn and Lobster Chowder
                         
Salads:
                        Mixed Greens with Raspberry Vinaigrette
                        Fennel, Radicchio, Parmesan with Pear Vinaigrette
                        Beet and Fennel
                        Waldorf
                        Pear, Endive, dried Cranberries and Gorgonzola

Main Dishes:
Roasted Turkey or other fowl ( Capon, Goose, Pheasant, 
   Quail, Moscovy Duck, Cornish Game Hens, Squab, 
   Guinea Hen, Poussin)
Rubbed with Sage and Parsley Butter 
   or Butter and Fresh Truffles
Giblet Gravy
        
 Stuffing:
                        Sausage and Sage *
                        Sausage and Chestnut
                        Sausage and Apple
                        Chestnut
                        Sage and Chestnut *
                        Cornbread and Oyster
                        Giblet and Mushroom
                        Walnuts and Currants
                        Wild Rice and Hazelnuts *
                        Wild Rice and Dried Cherry

Vegetables:
                        Mashed Potatoes
                                    In Skins - Twice Baked *
                                    Plain Mashed
                                    Garlic Mashed
                        Sweet Squash Pudding
                        Sweet Potatoes
                                    Maple Whipped *
                                    Roasted with Ginger and Maple Syrup
                                    Candied with (marshmallows)
                       Celery Root Puree
                        Diced Roasted Vegetables
                        Roasted Brussels Sprouts and Chestnuts, Bacon *
                        Corn Pudding with Roasted Garlic *
                        Succotash
                        Broccoli with Roasted Garlic Oil
                        Steamed Rutabaga with Butter
                        Green Beans with Almonds
                        Peas and Pearl Onions
                        Baked Rosemary Onions au Gratin
                        Turnip Puree with orange and nutmeg
                        Root Vegetable Puree (potato, parsnip, 
                           celery root, carrot) *
                        Braised Fennel with Parmigiano
                        Wild Rice Cakes
                        Red Cabbage with Blueberries
                        Other: Turnips, Rutabaga, Jerusalem Artichokes, 
                           Acorn Squash, Butternut Squash, Beets, Carrots, 
                           Fennel, Endive, Corn, Brussels Sprouts
                          Cranberry Sauce:
                                    Sweet Traditional
                                    With Orange Zest and Ginger
                                    With Grand Marnier
                                    With Pineapple
                                    With Red Wine
                                    Etc.
                        Gelatin Mold

 Breads:
            Sweet Loaves::
                        Maple-Pecan Cornbread
                        Pumpkin Chutney
                        Cranberry Walnut
                        Tropical Banana
                        Mocha Pecan
                        Iron Skillet Cornbread
                        Carrot Walnut

            Savory Loaves:
                        Parmigiano Herb
                        Dill and Cheese

                        Popovers

Sorbets:
                        Pear Lime
                        Pear Ginger
                        Lemon Apple
                        Persimmon
                        Pomegranate

Desserts:
                        Apple or other seasonal fruit Crisp
                        Apple Pie with Cheese Crust or Standard *
                        Apple or Pear Cake with Chocolate Disc
                        Pumpkin Pie *
                        Chocolate Cake
                        Flourless Chocolate Cake
                        Southern Sweet Potato Pie
                       
                        Whipped Cream


Here is a terrific site for Thanksgiving recipes from expert Rick Rodgers. He seems to have Thanksgiving as one of his specialties with 3 books and many classes: http://rickrodgers.com/thanksgiving.html

                       
           





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