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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Sunday, November 06, 2016

PUMPKINS

I NEVER MET A PUMPKIN I DIDN'T LIKE

Lately some people have been wondering why at Halloween when there is a plethora of pumpkins offered at stores, farm stands and farmer's markets they are mostly the ones that are carved. Those pumpkins are sold as decorative objects and not as food. But they could be used as food.

In our American culture that is how those round orange pumpkins are mostly used for decoration and then discarded. They seem to have been bred to be rather tasteless and watery. Some of the small ones are called Pie Pumpkins. There are so many more varieties of delicious pumpkins or squashes. All are rather beautiful to look at and contemplate.

Many people purchase the cans labeled "pumpkin puree." They contain all sorts of squashes but not those round orange pumpkins used for Halloween. When I make pumpkin pie I generally use Butternut squash that I cut in half and roast.

Recently I found a display of many varieties of pumpkins or squashes in Woodstock along with a chart explaining some of their uses:










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