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, December 18, 2017

DINNER FOR FIVE


     A traditional Italian dinner is what was requested. But what exactly to do you mean? From what part exactly? It was mostly Italian-American but with some other parts thrown in. And wine.

     Taking those chokes out of the artichokes before you stuff them is the thing to do. And it wasn't so difficult since I steamed them first, took out the chokes and refrigerated them until the next day. Then made the stuffing and filled the 'chokes. The combination of steaming and baking worked well. 

     The Orecchiette needed the best pasta and I found one from S. Martino of Abruzzo. A little pepperoncino perked it up. The veal got pounded and the sauce freshly made with few ingredients including capers though pungently tomato-y. The fennel got micro-minute blanched and then bathed in a warm bath of olive oil and a few tasty additions to melt in the mouth.

     Though the salad wasn't necessary it added a bit of freshness. A large bowl of bright shiny red-purple Radicchio with Endive cuttings, handful of Arugula and some torn green olives. Dressed with a whisper of lemon juice, balsamic and best evoo. An additional salad of sliced Bosc pear, piquant Gorgonzola schmeared on a toasted slice of Ciabatta, and a toss of toasted almonds.

The Crostini with the flaky crust dotted with rosemary-sugar and a multitude of apple slices and lemon juice set all bellies to the couch. (photos soon)

MENU


Stuffed Artichokes

Orecchiette with Pancetta, Mushrooms & Sun-dried Tomatoes

Veal Scallopine  with Tomatoes
Olive Oil braised Fennel

Radicchio, Endive, Arugula, Green Olive Salad
Pear and Almonds

Apple & Rosemary Crostini

Biscotti


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Taken after the salad course (when I remembered to take a photo).





The Radicchio salad partially consumed.




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