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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Wednesday, May 18, 2016

FRESH SALMON CAKES

This is a tasty salmon cake with a fresh flavor and good for awakening taste buds. All ingredients used should be fresh. You can also make it a bit spicier with the addition of cayenne pepper or Old Bay seasoning. Once you gather the ingredients you’re almost done. For lunch serve with a green salad and a frittata.

SALMON CAKES
makes 5-6

¼ lb. fresh salmon
1-2 slices smoked salmon/lox, in small pieces
2 medium potato, boiled in their skins and cooled (used Yukon Gold)
1 tablespoon finely grated onion (I used Vidalia)
1 teaspoon or a dash smoked paprika
½ teaspoon or a dash sumac, optional
1 teaspoon mayonnaise, optional (I used Just Mayo)
1 tablespoon capers, rinsed and drained
1 tablespoon chives, snipped in 1/4–inch pieces
1 tablespoon or to taste, fresh lemon juice
pinch sea salt (careful, the lox is salty)
couple of grinds white pepper, if you have, or black
1 whole egg
panko
Olive oil and/or grapeseed oil

Poach the salmon in water with some lemon pieces. Remove from the poaching liquid and cool. Remove the salmon skin and mash in a bowl. Peel the potato and mash with a little bit of olive oil. Add the smoked salmon, 1 mashed potato, capers, chives, lemon juice, mayonnaise, salt and pepper. Combine everything using your hands. You don’t want a very moist mixture but just enough to hold together. If it’s too moist add a bit more mashed potato. This is why you are boiling 2 but only using 1. It’s a safety measure.
UNCOOKED SALMON CAKES

Shape the mixture into flat patties about 2 inches in diameter. [If you like, make a 6th patty very small so you can fry it and test for flavor.] Place on a plate and refrigerate, covered, for about an hour and up to overnight. This will help the flavors and firm them up.

When you are ready to cook the patties remove them from the fridge. Heat the oil in a pan large enough to hold them. Add enough oil to coat the pan. Put the egg in one bowl and beat it, and the panko in another. Dip each patty in the egg then coat with the panko. Place in the hot oil and cook until browned on one side then flip over. It should take about 4 minutes altogether. Take out and place on a paper towel to drain. Remove the paper towel after about 3 minutes.
FRYING THE CAKES

FRITTATA


SALAD, FRITTATA, SALMON CAKE, SAUCE

Let cool to room temperature or eat hot with some sauce.

Creamy Mustard Sauce

2 tablespoons plain yogurt ( I used Cabot Greek style)
1 teaspoon mayonnaise, optional
1 teaspoon Dijon mustard
White wine, I had some Sauvignon Blanc

Mix the yogurt, mayonnaise and mustard together. Thin with a little white wine until the consistency you like. Taste and adjust flavors.


THAT'S LUNCH! (Gorgonzola cheese, red seedless grapes, rye crisp)

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