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.



Monday, November 25, 2013

A Corn Pudding For Your Thanksgiving 2013


1 package frozen white peg corn, or fresh yellow corn*
1-1/2 cups unsweetened soy milk, or whole cow's milk
2 whole roasted garlic bulbs**
3 whole eggs
1 yolk
2T melted ghee, cooled

Preheat oven to 350F

Process all ingredients. Bake in a greased dish until slightly brown on top and custard is set. About 30 minutes.

*Avoid using genetically-modified varieties.

**To roast garlic: Cut the top off whole bulb exposing the separate cloves in configuration. Observe and admire the cluster. Place into a sheet of aluminum foil.  Sprinkle with sea salt and freshly ground black pepper. Drizzle olive oil on top. Close packet by crinkling the foil together. Place in oven for about 30 minutes. To use in the recipe: cool briefly and squeeze the melted garlic out of the bulb into the rest of the ingredients. Breath in the aromas.

Wednesday, October 09, 2013

scroll down for the schedule.

This is the blog for Phyllis Segura as well.
I will be posting more recipes here but I will leave the schedule at
the above blog. The way that blogs work, as I am sure you know, is
that you put the most recent information at the top. If I do that you
won't be able to find the cooking workshop schedule easily.

Come join me in a cooking class really soon. I look forward to meeting
you and having fun in the kitchen.

Saturday, August 17, 2013


826 State Route 203 #4, Spencertown, NY 12165


Welcome to The Red Door. Come back to home cooking and eating unprocessed foods. Join Chef Instructor Phyllis Segura:

Farmer’s Markets are available until the end of October.

TUESDAY, OCTOBER 8 – 6 to 8PM SAVING SUMMER’S BOUNTY-1   Brandied Fruits, Eggplant and Butternut Squash Caponata, Preserved Lemons.  Saving tomatoes. Putting sunshine in a jar.

SUNDAY, OCTOBER 13 - 3 to 5 PM  ALL-VEGETABLES  Cannellini Beans with garlic and sage; Yellow Lentils and Chickpeas with onion, mustard, turmeric and lemon juice; Green Beans with tahini, lemon juice, garlic, parsley; Grilled Eggplant with sumac, mint, parsley, olive oil.

TUESDAY, OCTOBER 22 - 6 to 8 PM  SAVING SUMMER’S BOUNTY-2   Techniques of pickling and fermenting: cucumbers, beets, cabbage. Dehydrating and Freezing.  Compound butters.

SUNDAY, OCTOBER 273 to 5 PM  CHICKEN AND DUCK  Lyon-style Chicken and Vinegar, Duck with Spice Dust and Cherry Sauce

Daylight savings time begins on Nov 3rd.  Thanksgiving is Thursday, Nov 28 and Hanukah begins Wednesday, Nov 27.

WEDNESDAY, NOVEMBER 6 –6 to 8 PM  CHINESE TAKE-OUT & STIR-FRYING  We will make dishes you can make at home better than take-out. Kung Pao Chicken, Tomato Beef. Greens

SATURDAY, NOVEMBER 93 to 5 PM   MOROCCAN-INSPIRED & TAGINES   Chicken with Olives and Preserved Lemon, Chermoula Sauce

TUESDAY, NOVEMBER 126 to 8 PM    SAVORY & SWEET CREPES   Crepes are simple to make and can be frozen. We’ll make the classic Crepe Suzettes, as well as Savory Crepes with Artichoke and Spinach, and Sweet Crepes with Banana and Nutella, Strawberry fillings.
SUNDAY, NOVEMBER 173 TO 5:30 PM   THE CONTEMPLATIVE KITCHEN  Applying principles of meditation to the preparation of food. Various steamed Dumplings: Momos.

TUESDAY, NOVEMBER 266 to 8 PM   POTATO, ZUCCHINI OR CARROT PANCAKES  We’ll be frying, tasting and freezing these.

Dec 21st - First Day of Winter.  New Classes begin in January 2014.

TUESDAY, DECEMBER 3 - 6 to 8:30 PM  CLASSIC APPETIZERS  Bagna Cauda, Blini, Pissaladiere, Fried Mozzarella Balls with Prosciutto

Butternut Squash and Sage Risotto, Winter Salad with Poppyseed Vinaigrette, Marscarpone Stuffed Poached Pears


Classic Ribollita, Black Bean, and Chicken Egg Drop.  A class can be added for creating Basic Stocks.

FRIDAY, DECEMBER 20 - 6 to 8 PM COOKING WITH BEER  Beer and Cream Scalloped Potatoes, Beef Carbonade, Beer and Cheddar Soup

·       All classes are geared to the students level. Classes are limited to 4 people. Once a class is full an additional date can be added if there are 4 people. Advanced classes can be scheduled. Teens welcome.

·       All times are suggestions and can be custom altered. For private groups of four a specific date can be arranged.

·       Class fees for 3-4 are $45, plus a $5 supply fee, per person, unless otherwise indicated. Bring a knife and apron.

·       Private classes are available for 1 or 2 people. Class fee is $70, plus a $5 supply fee, per person.

·       All classes include take home recipes and eating what you made! The library is on the premises.
Be entertained! Cook, laugh and learn together!

REGISTER: 518-392-1947/845-653-1145
email: phylseg@gmail.com


826 State Route 203, #4, Spencertown, NY 12165

Saturday, August 03, 2013


It's blueberry season around here. You can even pick your own. I'm going to give it a try but either early in the morning or after the sun peaks. Meanwhile, I purchased a quart or more already picked. Made an experiment with Blueberry Custard pie last night. Decided to make two - double the fun. And needed to try out my new oven to see how even and hot it gets. I'm also trying to work out the choreography in this kitchen; it takes a while to get your moves right.

I'm going to give you the recipe for the pie but only if you ask. Why? Because I'm too lazy right now and I'm waiting for some friends to come by and eat the pie and I've got to make some tea. IF YOU WOULD LIKE THIS RECIPE WRITE SOMETHING IN THE COMMENTS AND I WILL RESPOND.

Without being specific, I made a crust the usual way, flour, butter, bit of water. I bought salted butter in error and it might have helped frankly because the crust is about the flakiest I've ever made.

I used about a quart and more of blueberries. It looked like a lot in the bowl but once I put them into the pie shell it was only one layer, which turned out to be enough.

I sprinkled the blueberries with a bit of flour and arrowroot powder. By a bit I mean about a tablespoon full.

Then I prepared a custard with creme fraiche, sugar (the white stuff), an egg, well 2 eggs since I was making two, and also about a tablespoon of toasted and ground up almonds and hazelnuts, plus a capful of vanilla extract. I make my own vanilla extract with vanilla strips and vodka. It takes about 3 months but after that you just pour in more vodka. Mix well.

Roll out the pie dough really thin. Really. Preheat the oven to 400 degrees F. Place the bottom of the pie in the oven, having pricked it with a fork in several places, and bake for about 8 minutes. Take out and put on a rack to cool for about 10 minutes.

Roll out some of the dough meanwhile and cut into strips.

Then put the blueberries in, spread them around, pour the custard over. Cross-hatch the strips over the top of the pie. I also put some around the edge...you'll see in the photo. I baked it over 30 minutes...until golden as it appears. The blueberries and the custard mingled together to form a whole.

The thing that is interesting, and surprising to me, about this pie is that the bottom crust is crispy. It might be because of being so thin. I tasted it after it cooled and then again in the morning thinking it would be soggy, but it was still crispy. So no more guey cornstarchy gloppy pie!

Here are the photos:

Here is the recipe:
Blueberry Custard Pie

Pre-heat oven to 400° F.

Pie Crust
1-1/2 cups flour
1-1/2 sticks salted butter, cold and cut into pieces
3-6 tablespoons ice cold water

Place the flour in a food processor and buzz a couple of times. Add the butter and buzz until just flaky. Add the ice water a tablespoon at a time. If the flour is dry you will need
all 6 tablespoons. Take out on to a floured board. The dough should be slightly most and
pliable. Knead together and mound into a disc about 6 inches by 1-1/2 inches high. Wrap in plastic or waxed paper and put into the freezer for about 10 minutes or the refrigerator up to overnight.

Roll out the rest of the dough and cut strips with a zig-zag cutter or a knife.

The Filling

2 cups fresh blueberries
1 tablespoon flour
1 tablespoon arrowroot powder

Wash the blueberries and put into a bowl. Toss with the flour and arrowroot.

The Custard

1/3 cup crème fraiche
¼ cup sugar
1 egg
1 tablespoon hazelnuts
1 tablespoon almonds
½ teaspoon vanilla extract, optional
Heavy Cream or 1 egg mixed with 1 tablespoon water

Toast the nuts. You can use a cast-iron pan. Put them into a coffee grinder reserved for everything but coffee. Or if you have ground nuts, use them. Grind to a powder or paste.
Mix all the ingredients together with a whisk.

Take the pie dough out of the freezer and place on a flour sprinkled surface. Divide in half. Roll out to a very thin circle large enough for your pie pan. Place into the pie pan by rolling it up on the rolling pin and then unrolling it into the pan. Press down the sides and prick the bottom with a fork in several places. Place into the preheated oven on a sheet pan and back about 8-10 minutes. Take out and let cool on a rack for about 10 minutes.

Put the blueberries into the pre-baked shell. Pour the custard over. Place the dough strips across the top in a lattice and place some strips around the circumference of the pie, pressing down so that they stick. Brush some cream or an egg mixed with water over the dough.

Place in the middle of the oven on a sheet pan. Bake about 40 minutes or until the dough is golden and the custard and berries have set.

Monday, July 29, 2013


This is the first time I am writing from my new location in Spencertown, NY where I moved to from Piermont, NY this month, July 2013.

The moving has kept me busy, first with packing and now with unpacking and arranging. I'm still waiting for some bookcases so I can take the cookbooks out of the boxes. I hope that will happen soon. Maybe even today.

I'm gearing up to be able to teach cooking classes in my kitchen. Photos of the kitchen will follow.

There are a multitude of farms here and it is most glorious. When you say you want to eat locally you have to have farms and people who make products. I logged on to localharvest.org and found over 132 places within a 25 mile radius.

The local peaches are here. My first interest is in preparing foods to store over the winter. I like to freeze things over the other choice of canning. A vacuum sealer is very helpful for freezing.

I will be making some Brandied Peaches this week and will post the process and recipe. Simply cutting up, or leaving whole, you can freeze fruits and then package them. Usually we are told they are good up to 3 months but they do last longer.

Next will be an Eggplant Caponata.

Tuesday, April 09, 2013


Since I haven't been showing you what I am cooking lately...I am listing what I'm cooking for a client tomorrow. You can also see how they are packaged. Photos below:

Chicken Breast stuffed with Prosciutto and Herb Garlic Cheese

with a Lemon Sauce

Quinoa Pilaf with Shiitakes, Carrots, and Pecans

Soy-roasted Salmon

Asparagus and Beets with Goat Cheese

In the refrigerator

Beef and Sauce Stuffed Eggplant with Bechamel Sauce

Sauteed Broccoli and Tomatoes

and a Mixed Green Salad with Green Goddess Dressing 
(no photos)

Sunday, March 31, 2013


 I still have a few friends who do not know how to make their own Matzo Brei, even if they are Jewish. So to help them out I've created this simple 16-step (four beyond 12-steps) tutorial to make this simple dish. Personally, I never make it except during Passover but there is no reason not to make it at any other time.

What you need is some fat - butter, chicken fat, olive oil...even the current predilection for coconut oil would be fine...whatever you like; 2 eggs, 2 pieces of plain matzo, (I suppose you could make this with the flavored onion or poppy matzos too, but I've noticed that they aren't de rigeur for Passover, whatever, let's stick with the simple) salt, water. When it comes to condiments you will have to determine whether you want a sweet or savory Matzo Brei. Suggestions follow.

Don't be fooled here that because the first letter of Matzo Brei is the same as Mario Batali; there is no connection. And, no Franne, it's not a Matzo Bra.

So, if you like your ingredient list vertical, here it is:

2 pieces plain matzo
2 eggs
1 tablespoon fat : butter

The instructions are given here step-by-step under each picture:

You need a bowl, 2 eggs, 2 pieces of matzo, butter.

Break up the matzo into small pieces and put into the bowl.

Add water and soak the matzo briefly to soften slightly. 
You can also use milk if you like.

Squeeze out the liquid.

Add the 2 eggs.

Mix the eggs and the matzo together.
 Add some salt.

Warm a small non-stick frying pan (I use Circulon) and add  the butter.
Let the butter melt. I went a little too far for some...I prefer brown butter.
Add the matzo egg mixture.
Cook over a low flame.
When it looks like this on one side, turn it over.
Be brave and use a flipping motion, or a spatula if you must.
When it's browned on both sides and cooked in the middle turn it on to a plate.
Don't worry, you'll know when it's done. Don't raise the flame.
Here are some options for toppings: honey, salt, jam, powdered sugar, cinnamon, lox...
I recommend you choose just one.
Here it is with a sampling of each.
I chose the blueberry jam.
That's it: Matzo Brei. Pour yourself a cup of coffee. Enjoy!