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, 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.












Monday, November 17, 2014

NOVEMBER DINNER PARTY

This past weekend I presented a dinner party for a lovely group of friends, one of whom was going to be married soon. It was a bachelorette party.  The intended's photograph was on the refrigerator door. If one was to judge by pulchritude alone, they both scored high. I wish them all the best.

As for the dinner, after a brief discussion with Esther, who wanted local and organic foods as much as possible, and a light starter and dessert, I decided on what I call a Modern Classic for the entree, the likeable Chicken Marbella.

I always request my clients to have a chat with me on the phone. I need to speak with them to get a sense of what might be the right menu. It might sound silly and mystical but I get an intuitive feeling for the basics. The numerous garnishes come later.

Most often people send me an email that asks about cost alone. This give me very little to go by. Like where, how many people, what type of food, how many courses, and so on. I can't give anyone a price or an estimate until I know all those things at a minimum. And I need to hear their voice. I really only want to cook for people I like. It's what makes the food good.

So that said I'd like to share with you the menu for this particular dinner and a couple of photos. It's very rare, in the midst of cooking and plating that I even remember to take any photos so that is why there are so few on this blog.

Here is the menu:
  

Autumn Salad Greens with pecans, grapes, persimmons
Rusty Plough Farm, Ellenville, NY

Ginger or Citrus Vinaigrette

Breads

Bread Alone, Woodstock, NY

Chicken Marbella with prunes, capers, olives
Creamy Polenta
Butternut Squash Ribbons with garlic & thyme
crispy Brussels Sprouts with balsamic
Fried Leeks garnish

Free Bird Farm, Palentive Bridge, NY
Maynard Farms, Ulster Farms, NY
Wild Hive Community Grain Project, Clinton Corners, NY
Chickens : campenelli’s poultry farm, kenora lake, ny
Milk & cream : ronnybrook farm, amcramdale, ny

Pears poached in white wine, vanilla & cinnamon
Stuffed with Mascarpone,
coated with semi-sweet Chocolate ganache, mint
Homemade langue du chat cookie

Maynard Farms

Assorted Cheeses
Toussaint - Sprout Creek Farm, Poughkeepsie, NY
Chevre - Acorn Hill Farm, Walker Valley, NY
Red Beard - Chaseholm Farm, Pine Plains, NY

Concord Grapes - Tousey Farm, Clermont, NY

Autumn Salad


Chicken on a bed of creamy polenta, butternut squash ribbons,
crispy Brussels sprouts, topped with crispy leeks


Stuffed Poached Pear with Chocolate Sauce

the party
Me in the kitchen

845-246-1861

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