Welcome!

Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. After entertaining and cooking for many years in her own residence she decided to cook for others.

Chef Phyllis had previous careers as a magazine founder, the well-known Radical Software, video journal; textile designer and painter. 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 cooking lessons. In 2013 she offered cooking classes in her home kitchen in Spencertown, NY- Columbia County.

Go to the blog to see what classes were offered: www.reddoorcookingworkshop.blogspot.com
She currently lives in Saugerties, NY.

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, and local products as much as possible.

Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

Chef Phyllis has been cooking for special people since 2000. References and a rate sheet are available.

Send an email: info@cookingontheriver.com

Comments are appreciated, especially if you like something.

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Thursday, August 27, 2015

ROSH HASHANAH

Here is an old list of items I offered for the Jewish New Year.  If you are interested in my cooking for you take a look. If not, it's still an interesting list. Which of these items do you make or like? I would add a plum cake and an apple cake to the list.

ROSH HASHANAH MENU


 A - A P P E T I Z E R S                       

Cold
Chopped Chicken Liver
Vegetarian Chopped Liver (V)
Chickpea Hummus (V)
Eggplant Salad (V)
Gefilte Fish
Pickled Salmon
Hot
Sweet & Sour Meatballs
Chicken Fricassee
            with Meat balls
Sweet & Sour Stuffed Cabbage (M or V)

B - S O U P            1 Quart serves 2-3               
                                                   
Chicken Noodle or Matzo Ball   
Chicken with Kreplach               
Sweet & Sour Borscht (V)
Flanken
Tomato with Israeli Couscous
Mushroom Barley (V)

C - C A R R O T S  & other cold salads

Honeyed Carrots
Carrot Salad w/ Honey & Lemon Vinaigrette
Carrot & Raisin Salad
Moroccan Carrot Salad with Preserved Lemon
Cucumber with Dill
Chinois Chopped Salad  (a la Puck)
Fresh Berry Terrine (Cold Gelatin Mold) 

D - T Z I M M E S               1 Quart serves 4 
                                                  
Prune & Honey with Farfel (V)
Carrot & Apple (V)
Mixed Fruit (V)
Sweet Potato & Prune (V)
Carrot & Dried Fruits (V)
Sweet Potato & Brisket


E - K U G E L                               1 serves 6
                                                 
Potato
Pineapple & Noodle
Carrot
Noodle & Cheese
Barley
Leek, Spinach, Zucchini


F - F I S H                                  Whole Fish            
                                               
Sweet & Sour Fish - carp, whitefish, pike or salmon
Baked Whitefish
Whole Snapper with tomato, pine nuts, etc.
Baked Salmon

G - V E G E T A B L E                         
 
Vegetable Cutlet            
Assorted Stuffed Vegetables 
            Apricot & Couscous
            Meat & Apricots
            Barley or Quinoa or Rice
Baked Lima Beans or Pureed with Garlic & Cumin (V)
Chickpeas -caraway, turmeric, cardamom, saffron (V)
Assorted Vegetable with Chickpeas & Raisins (V)
Carrot Pudding (V)

H - M E A T                             

Lamb Tagine with Prunes & Almonds
Lamb Tagine with Honey & Prunes
Lima Bean & Lamb Cholent
Lima Beans, Brisket & Barley
Chicken with Honey, Orange & Ginger
Pomegranate & Walnut Chicken
Brisket with Caramelized Onions
Roasted Chicken with Grape Juice
Herb-roasted Chicken
Honey-roasted Chicken with Farfel Stuffing
Roast Goose
Roast Duck with Oranges or Apples
Sweet & Sour Tongue














Monday, August 03, 2015

SUMMER MENUS AL FRESCO

Here is a recent menu of Summer meals composed of 
locally sourced ingredients from the Hudson Valley.
If you would like a particular recipe send a request in the comments section.

thursday dinner
Crostini w/Smoked Trout/Salmon
Broasted Chicken w/soy, garlic, ginger, 5-spice
Glazed Salmon
Asian Slaw w/ Red & White Cabbage & Julienne Carrots
Green Beans w/ shallots, dill, walnuts
Raspberry Trifle


FRIDAY LUNCH
Gazpacho
Salade Nicoise w/ fresh grilled tuna & olive oil
Kalamata Olive Tapenade
Artisanal Breads
Local Cheeses & Assorted Fruits
 

saturday lunch
Cannellini Beans w/ sage, garlic & olive oil
Tomato Galette w/ Goat & Ricotta Salata Cheeses & Thyme
Onion & Zucchini Frittata w/Parmigiano Reggiano
Green Salad w/ Citrus Vinaigrette
Blueberries w/ marscapone, pistachios, mint and honey


saturday - dinner
Cucumber, Melon Ribbons w/ Chives
Grand Aioli w/ Cod & Shrimp
Assorted Vegetables: Corn, Asparagus, Carrots, Fingerlings, etc.
Grilled Skirt Steak and Duck Breast w/spices
Peach Pie
Gelato Assortment


Basil Pesto Pasta



Antipasto of Meats and Vegetables

sunday lunch
Antipasto: Salamis, Roasted Peppers, Olives, Prosciutto wrapped Figs,
Oregano Chickpeas, Radishes, Cherry Tomatoes, Green Pepper
Fish Platter: Smoked Trout, Smoked Salmon, Tuna & Cod
Foccacia
Pasta w/ Basil Pesto
Carrot, Cucumber, Cabbage quick pickles
Assorted Cheeses & Fruit
Watermelon
Cookies

Assorted Fish Platter

Thursday, July 16, 2015

Recent Reference

For an evening during my bachelorette weekend upstate, I reached out to Phyllis to prepare a dinner for myself and 8 friends and we were NOT disappointed! My only requests were that the ingredients were sourced locally and organic if possible. She crafted an amazingly perfect menu that included locally sourced cheeses, free-range chicken and she also somehow  found locally sourced polenta! Phyllis is also incredibly thoughtful, she provided beautiful photographs of one of the markets she visited and as a sentimental person, it meant a lot to me:) We were all extremely impressed, I will never forget that meal! Thank you so much, can't wait to do it again!

Esther, Design Director, Esquire Magazine

Friday, May 01, 2015

RAMPS

Here is my article about Ramps:

http://www.hudsonvalleyalmanacweekly.com/2015/05/01/right-up-your-allium-rampfest-at-basilica-hudson/

Tuesday, April 14, 2015

THE BOMBAY WRAP

I created this today and you might like it. If you don't live near an Indian grocery store you might want to take a trip to one first.

THE BOMBAY WRAP

I used an Ajwain Paratha for this wrap. I don’t find those large tortilla things found on the grocery shelves to be edible. It bewilders me how can something last that long on a shelf and still be good for you. Ajwain is not a seed though it looks like caraway and cumin, but a fruit pod. Its flavor is similar to oregano and anise and it’s used in a similar way as an anti-flatulent. I found some in the refrigerator of an Indian grocer in Albany, NY. Two come in a package. So this recipe serves 2.

3 scallions, white and green parts, sliced
2 carrots, grated
1 bunch lacinato kale, de-stemmed
1-2 tablespoons olive oil
Bulgarian feta
Zatar, optional
Black pepper, optional

Steam the kale leaves until they wilt with just the water on the rinsed leaves. Let cool slightly, then rough chop.

Heat a non-stick pan to medium-high and warm the olive oil. Add the scallions to sauté 1-2 minutes. Add the grated carrots, sauté another minute. Then add the chopped kale and sauté, stirring, until the kale is cooked through. You might need to add a bit more olive oil. Sprinkle with a pinch of zatar and a grinding of black pepper. You don’t need any salt because the feta is very salty.


Warm a cast iron pan and heat the paratha on both sides. Transfer to a plate. Place the kale mixture in the center of the paratha and sprinkle some crumbled feta cheese on top. Roll and serve.


Paratha with Kale, Scallions, Carrot & Feta




I already took a bit out of it.



Tuesday, March 24, 2015

MARCH BIRTHDAY DINNER PARTY


Here is the menu for a dinner party for 14. 
The clients comments are at the bottom. 

Pictures to come.




BIRTHDAY DINNER
MARCH 21, 2015


BAGNA CAUDA
WITH CAULIFLOWER & BROCCOLI

BUTTERNUT SQUASH CAPONATA
WITH GRILLED TOASTS

·       

ZUCCHINI FRITTERS

MUSHROOM RISOTTO WITH SCALLOPS

TURKISH EGGPLANT – IMAM BAYALDI

FISH TAGINE WITH CHERMOULA & VEGETABLES

ROASTED CARROTS & PARSNIPS WITH
ROASTED GARLIC & CHICKPEAS

·       

ARUGULA SALAD
WITH LEMON VINAIGRETTE AND PARMESAN




            And the client said:

“Everything was amazing. The timing of everything, the food, the smells.
It was absolutely fantastic. The risotto may have been the star.

It completed a memorable weekend for me and my friends. 

Thank you so much for putting everything together. You're a true professional.” 






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