COOKING ON THE RIVER

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

To join this site using Google + go to where it says JOIN THIS SITE.

TO GET NOTICES WHEN I POST SOMETHING NEW SUBMIT YOUR EMAIL ADDRESS (no addresses are shared) DIRECTLY BELOW:

Wednesday, March 31, 2010

MATZO BREI

1-2 pieces of matzo, broken into pieces

2 eggs

pinch of salt

water or milk

Butter

Confectioners Sugar, optional

Jam, optional

Additional salt, optional

Break the matzo into a bowl and cover with either water or milk. Let the liquid soak through the matzo then drain and squeeze out. Add 2 eggs and beat together, oh yes, and a pinch of salt. Put some butter into a frying pan to melt until the foam stops. Add the matzo-egg mixture. Pat down with a fork. Cook until the bottom is golden. Take a plate that fits over the frying pan and turn the matzo brei into it, return to pan with the uncooked side down. Cook until the bottom is cooked through. Slide onto a fresh plate.
Serves 1.

Double or triple the recipe and the size of the pan for a bigger Matzo Brei. I used a pan that could hold two or three servings so mine was very thin. It's also good to have a thick Matzo Brei, in which case you would use a smaller pan or make more batter and use the larger pan. Are you still with me?

Serve either sweet with the confectioners' sugar and/or jam, or salty with the salt. Either way you've got to eat one every year around this time. Then put it away until next year when the craving starts. If you eat a lot of this your stomach might let you know you have overdone it. Join the crowd.