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, April 27, 2020

WHIPPED BERRY PUDDING

This is a traditional Finnish dish. No one ever guesses what ingredients are used. And when you eat it you won’t either. The dark red color of the cranberries turns this to a light and fluffy pink pudding right before your eyes.


Whipped Berry Pudding

2-1/4 cups sweetened Cranberry Juice
1/4c cream of wheat cereal
Sweetener of choice

Bring the juice to a boil and slowly pour in the cream of wheat. Cook according to the directions on the package. Pour into a medium sized bowl or mixer and whip until it turns pale pink and fluffy. Use as a dessert or for breakfast. Eat at room temperature, hot or cold.

Tuesday, April 21, 2020

SPANAKOPITA


SPANAKOPITA OR SPINACH PIE

Phyllo or Filo dough
1 stick melted butter

Filling:
1/2 cup (or less) olive oil
1 onion, large dice
6-8 scallions, coarsely chopped
1-1/2 pound spinach, chopped, no stems
3/4 cup fresh dill, chopped
1-1/2 cups Feta cheese, crumbled
freshly ground black pepper

Preheat the oven to 375°F.

Heat the oil in a large saute pan. Saute the onion and scallion over moderate heat until soft. Remove them to a bowl. Mix in the spinach, dill, Feta, and pepper. No salt. Let the mixture cool.

Open the package of phyllo carefully. It’s very fragile. You need to have a lightly dampened towel to cover anything that might get exposed. Cover the phyllo with the damp towel between removing sheets.

Butter or oil a 9 x 13 inch pan. Slip a sheet of the phyllo into it and brush some butter or olive oil on the layer. Keep layering at least 3 -6 layers before you add the filling. Brush oil or butter on each layer as it is placed in the pan. If it’s too thin the pie will just fall apart when you try to remove it.

Fill the phyllo lined pan with the spinach mixture, smoothing it out so that it’s even all over. You will have some phyllo dough hanging over the sides, right?

Now put an equal amount of phyllo layers over the top of the spinach. You probably have to move pretty quickly now because the phyllo wants to dry out faster than you can say “Mariah Carey”… Take the top layers and tuck them into the sides as best you can. Then roll the bottom layer overhangs over that. More butter is okay.

Cover the top with the melted butter or milk; this will help it brown.

Bake until it’s all brown and crispy.  Take out and let it cook before you start cutting into it.

 


 

Friday, April 17, 2020

SHRIMP AND GARLIC COLESLAW

SHRIMP AND GARLIC COLESLAW

1/2 pound medium shrimp, cleaned 
1 lemon or lime
salt
whole peppercorns

Marinade:
1 tablespoon oil
3-4 cloves garlic, very thinly sliced
sea salt

green cabbage, julienned and soaked in water
1 red onion, thin sliced
1 cucumber, peeled, deseeded and sliced
1 mango, peeled and sliced
lime juice
cilantro


Place the shrimp with their peels in boiling water that contains 1/2 whole lemon or lime, salt, peppercorns, bay leaves. Let the shrimp cook until they turn pink or for about 4-5 minutes. Strain and place into a bowl of ice. After the shrimp cool, remove the shells. You can opt to clean the shrimp before boiling them but the shells add a lot of flavor.

Cut the shrimp in half the long way and place them in the marinade.  Toss well. Set aside.

Take a green cabbage and remove the darkest outer leaves. Thin slice the cabbage into strips and slice them in half to be bite-sized. Place the cabbage into some cold fresh water to soak. 

Thin slice a red onion and place the slices into the water with the cabbage and leave for 10-15 minutes then drain well.

While the cabbage and onion is soaking, slice the cucumber and mango and place them into a bowl. Sprinkle them with some lime juice. Add the drained, soaked cabbage and onion and the marinated shrimp with the marinade and toss well. 

Chop some cilantro, to taste, and add. Sprinkle with some more lime juice, sea salt and freshly ground pepper. Leave for about an hour before serving.

Serve cold or room temperature. Will also taste good the next day. 

QUICK RASPBERRY CHARLOTTE


Here we are in the midst of a worldwide pandemic. I've been going through my vast recipe files. No easy task but I've got plenty of time. I hope to post some more recipes in the coming days. If I actually make some of the dishes I'll photograph them. I do have a big package of savoiardi in my pantry. This does sound good but I'd have to eat the whole thing myself. I'll save it for more auspicious circumstances. Be well.

QUICK RASPBERRYCHARLOTTE
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

    * 7 oz savoiardi (crisp Italian ladyfingers)
    * 1 tablespoon Cognac or other brandy
    * 1 pint premium vanilla ice cream, melted
    * 10 oz frozen raspberries (not in syrup)
    * 1 cup water
    * Rounded 1/4 cup sugar
    * 1 1/2 teaspoons fresh lemon juice
    * 3/4 cup chilled heavy cream

      Equipment: a 7- to 8-inch soufflé dish

      Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
    *
      Purée raspberries with water, sugar, and lemon juice in a blender until smooth.
    *
      Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
    *
      Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
    *
      Serve charlotte with remaining raspberry sauce.