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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Monday, December 26, 2016


makes about 60

5-7 pounds potatoes, combine Russets and Eastern, or all Russet
1 large Vidalia or yellow onion, washed and peeled
3 large eggs
½ cup cake matzo meal, matzo meal, or unbleached all-purpose flour
¼ cup potato starch
1 - 48 oz. bottle Grapeseed oil, and/or peanut, canola, olive oil

To drain the pancakes after they are fried, prepare a cookie or sheet pan,  with a couple of layers of paper towels and/or newspaper. Place a wire rack on top and let the pancakes drain. 

Wash and peel the potatoes taking out the ‘eyes’. You can leave the peel on, if you like. Cut the potatoes and the onion small enough to fit into the feeding tube of your processor. Reserve the potatoes in a bowl of cold water, or just cut as you go. 

Process the onions and potatoes with the grater blade. First put in a bit of onion then the potatoes until the processor bowl is filled. Remove to a bowl. Continue grating with the rest of the onions and potatoes. You might have to do this in batches.

After everything is grated remove the grater blade and put in the rotator blade.  Put the reserved grated potato/onion mixture back into the bowl of the processor, in batches, and pulse to medium grate. Then put the grated potatoes into a fine sieve over a bowl. Drain and push out as much liquid as possible. Reserve the white potato starch at the bottom and discard the rest of the liquid.

Put the drained, grated potatoes into a large bowl and mix in the matzo meal, additional potato starch, eggs and 1 teaspoon salt. Combine very well. Let rest about 30 minutes. It will get a little bit gray. Don’t worry it’s normal.

Pour the oil into two frying pans to at least 1-inch.  Use either all Grapeseed oil or a combination of peanut or canola. Heat the oil to very hot. Test by putting a small amount of the potato mixture into each pan. When it sizzles  it’s hot enough to start making the pancakes. Regulate the heat as necessary.

Put a heaping tablespoon of the potato mixture into the pan. Smooth and shape it gently but don’t press down. The pancakes should be about 2” x 3”, roughly. Turn with a spatula after you see the edges turn golden. When quite golden brown on both sides, remove and drain on the prepared draining sheets. Sprinkle some salt on the hot pancakes.

Either serve right away with selected condiments: sour cream, yogurt, sugar, or applesauce. Some people like them sweet, others not. If made a bit smaller they make a good base for serving smoked salmon and caviar.