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.

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