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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Friday, April 17, 2020

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.

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