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

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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!

Friday, March 29, 2013

Long Hiatus

It's been a long hiatus since I last posted something here. Stay tuned for a "Matzo Brei" tutorial coming up very soon....and more.

There is also this event: