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

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Thursday, August 27, 2015

ROSH HASHANAH

Here is an old list of items I offered for the Jewish New Year.  If you are interested in my cooking for you take a look. If not, it's still an interesting list. Which of these items do you make or like? I would add a plum cake and an apple cake to the list.

ROSH HASHANAH MENU


 A - A P P E T I Z E R S                       

Cold
Chopped Chicken Liver
Vegetarian Chopped Liver (V)
Chickpea Hummus (V)
Eggplant Salad (V)
Gefilte Fish
Pickled Salmon
Hot
Sweet & Sour Meatballs
Chicken Fricassee
            with Meat balls
Sweet & Sour Stuffed Cabbage (M or V)

B - S O U P            1 Quart serves 2-3               
                                                   
Chicken Noodle or Matzo Ball   
Chicken with Kreplach               
Sweet & Sour Borscht (V)
Flanken
Tomato with Israeli Couscous
Mushroom Barley (V)

C - C A R R O T S  & other cold salads

Honeyed Carrots
Carrot Salad w/ Honey & Lemon Vinaigrette
Carrot & Raisin Salad
Moroccan Carrot Salad with Preserved Lemon
Cucumber with Dill
Chinois Chopped Salad  (a la Puck)
Fresh Berry Terrine (Cold Gelatin Mold) 

D - T Z I M M E S               1 Quart serves 4 
                                                  
Prune & Honey with Farfel (V)
Carrot & Apple (V)
Mixed Fruit (V)
Sweet Potato & Prune (V)
Carrot & Dried Fruits (V)
Sweet Potato & Brisket


E - K U G E L                               1 serves 6
                                                 
Potato
Pineapple & Noodle
Carrot
Noodle & Cheese
Barley
Leek, Spinach, Zucchini


F - F I S H                                  Whole Fish            
                                               
Sweet & Sour Fish - carp, whitefish, pike or salmon
Baked Whitefish
Whole Snapper with tomato, pine nuts, etc.
Baked Salmon

G - V E G E T A B L E                         
 
Vegetable Cutlet            
Assorted Stuffed Vegetables 
            Apricot & Couscous
            Meat & Apricots
            Barley or Quinoa or Rice
Baked Lima Beans or Pureed with Garlic & Cumin (V)
Chickpeas -caraway, turmeric, cardamom, saffron (V)
Assorted Vegetable with Chickpeas & Raisins (V)
Carrot Pudding (V)

H - M E A T                             

Lamb Tagine with Prunes & Almonds
Lamb Tagine with Honey & Prunes
Lima Bean & Lamb Cholent
Lima Beans, Brisket & Barley
Chicken with Honey, Orange & Ginger
Pomegranate & Walnut Chicken
Brisket with Caramelized Onions
Roasted Chicken with Grape Juice
Herb-roasted Chicken
Honey-roasted Chicken with Farfel Stuffing
Roast Goose
Roast Duck with Oranges or Apples
Sweet & Sour Tongue














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