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 Chef Phyllis cooks daily fare for private clients and instructs and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and cooking lessons. In 2013 she offered cooking classes in her home kitchen in Spencertown, NY- Columbia County. 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, a Personal Chef applies their skills to the requirements and tastes of their clients.)

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.

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

Send her an email: info@cookingontheriver.com

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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.” 






Monday, March 09, 2015

Latest News


A recent article for The Almanac Weekly

http://www.hudsonvalleyalmanacweekly.com/2015/03/09/bundle-up-chow-down-at-hudson-valley-restaurant-week/

On Wednesday,  March 25th, I'll be doing a cooking demonstration of Sweet and Savory Crepes at the Saugerties Public Library at 6pm. You'll learn how to make crepes and have a taste.

Sorry I've been so remiss in posting anything much here lately. I'll see if I can change that soon. I've been doing lots of cooking but too distracted to take photos.


Tuesday, January 13, 2015

FEBRUARY 14TH, 2015

VALENTINE'S DAY

is on a Saturday this year. I'm offering a Valentine Day Special to prepare a three-course Dinner for Two for only $150 plus the cost of the groceries and beverages. I can only do one so first come, first served. Give me a call to discuss the menu.

Tuesday, December 16, 2014

POTATO PANCAKES - LATKES

Today is the start of Chanukah, 2014. And I noticed I've never posted my recipe for potato latkes nor any photos. That needs to be righted! I'm going to be making some in the next few days so photos will likely follow. Meanwhile, if you want to make your own follow this recipe. Feel free to ask questions.



makes about 60

POTATO LATKES

5-7 pounds potatoes, combine Russets and Eastern
1 large Vidalia or yellow onion
3 large eggs
½ cup cake matzo meal, matzo meal, or unbleached all-purpose flour
¼ cup potato starch
coarse salt
2 bottles grapeseed oil and/or light olive oil, or any oil with a high smoke point

Prepare a cookie or sheet pan to drain the pancakes after they are fried, with a couple of layers of newspapers and/or paper towels, and a cooling rack, as for cookies, on top so any fat can drain off.
PREPARING THE DRAINING RACK
Wash and peel the potatoes taking out the ‘eyes’. You can leave the peel on, if you like. I do now all the time. Cut the potatoes small enough to fit into the feeding tube of your processor. Reserve the peeled potatoes in a bowl of cold water.
WASHING THE POTATOES
SCRUBBING THE POTATOES
Process the onions and potatoes with the grater blade, the round disc with holes. First put in a bit of onion through then the potatoes until the processor bowl is filled; remove to a bowl. Continue grating with the rest of the onions and potatoes. Optionally, use a box grater and grate by hand. Good luck.

After everything is grated remove the grater blade and put in the rotator blade for fine processing. Put the grated potato/onion mixture back into the bowl of the processor and pulse to fine grate.  You might have to do this in a few batches. Put the fine grated potatoes into a fine sieve over a bowl. Drain and push out as much liquid as possible. Reserve the potato starch at the bottom and discard the rest of the liquid.

Mix in the matzo meal, potato starch and additional potato starch, eggs and salt. Combine very well. Let rest about 30 minutes.
POTATO STARCH
ONION
EGGS
MATZO MEAL
Pour the oil into two frying pans to at least 1-inch. Use either all grapeseed oil or a combination of light olive and grapeseed oil. Heat the oil to very hot. Test by putting a small amount of the potato mixture into each pan. When it sizzles madly, it’s hot enough to start making the pancakes.
OIL AND FRYING PAN
Using a tablespoon, put a heaping tablespoon of the potato mixture into the pans. Smooth it out gently but don’t press down. The pancakes should be about 2” x 3”, roughly. Turn after you see the edges turn golden. When golden on both sides, take out and drain on the prepared draining rack. You want them golden crispy on the outside and just cooked inside. Sprinkle some salt on the hot latkes.

Serve right away with selected condiments: sour cream, yogurt, sugar, or applesauce. Some people like them sweet.  If made a bit smaller they make a good base for serving smoked salmon and caviar.

To freeze: once a batch is drained and cooled put them directly on to another baking or cookie sheet and put into the freezer. Once they are frozen put them into plastic bags or use your vacuum sealer to store. 

To reheat: preheat oven to 450 degrees F, put the desired quantity of pancakes on a baking sheet and heat about 7-8 minutes.












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