While YOU are Social Distancing...Online Cooking Classes and Recipes/Cooking Advice

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Hello Beautiful Clients and The World:

During this uncertain time, I think it is important to reach out to one another - and develop some things that you can do while at home - either alone, with your partner, or a family. Cooking is a wonderful way to connect with your family, relax, and create something new, fresh and delicious. Food memories are extremely strong. How wonderful would it be to create amazing memories of delicious food - and make dishes that you and your family will want to recreate again and again? While social distancing may be hard - it can also be relished. I know that I am loving this precious time with my family. It is a gift. We are also doing things to support our heroes - the healthcare workers. I am making some meals for them, Mags is making face masks, and Richard’s company is hoping to help with vaccine development. His team and company work in an arena that could help change lives, and save lives. If we all do one act of kindness, we will ALL get through this together.

I hope that you are well - and are possibly looking for a diversion during these uncertain times. Maybe it is cooking…and I am creating “Abby’s Recipe Decks” for you - family meals, meals for couples, meals for singles. I am also going to take my cooking classes ONLINE. This is all a work in progress. I will be taping 4 cooking lessons this Friday for a current client -and we will share them with you. I miss you all in my studio! So, I will bring my studio to you.

Here are a few tips to get you through - especially if you have not been making 3 meals a day for your crew (or just you, n awhile):

  • Abby’s Tip #1: Always Mise en Place! Mise en place is a French Culinary phrase which means “putting in place”. It refers to the set-up required before cooking. You organize and arrange your ingredients before you start to cook. I have said my whole life “it is all about the PREP”. This one act in the kitchen sets you up for success. It lets you know if you need any pantry items, it gives you the chance to make exchanges if need be (of ingredients not on hand). and it organizes you so that you can enjoy the process of cooking. Clean up is a lot easier too.

  • Abby’s Tip #2: Focus on buying several different proteins for the week, and lots of vegetables, and different kinds of lettuces. IF you have kids - ask them to start helping you by making the salad every night. What lettuce will they choose? Tomatoes? Carrots, shredded? Cucumbers? Have them make a dressing, too. Will they google and get a bit fanicer? Give them a task - and make it a healthy one! Almost any meat or fish can be pan seared or oven roasted and put on top of a gorgeous salad. Get the family involved in things they are willing to try. This will give you more options and ideas.

Recipe for March 25, 2020:

Tip: Trader Joe’s (and other markets) sell Fire Roasted Corn (make sure you buy the fire roasted corn!). Buy a couple bags of it and always keep some in the freezer. I have made this salad for over 30 years, and it is ALWAYS loved by all. It is especially good with grilled shrimp, pan seared sea scallops, sliced streak, or grilled chicken. If not in the mood to grill, saute/roast, etc. pile the corn salad over a bed of greens, add your protein, and Voila! You have a beautiful and delicious meal.

Chef Abby’s Fire Roasted Corn Salad: Serves 8

List of Ingredients:

• Juice of 3 limes

• 2 tsp. ground cumin

• 1 tsp. mild chili powder

• 3/4 cup extra-virgin olive oil, plus more for brushing

• Coarse salt and freshly ground pepper, to taste

• 6 ears of corn, husks and silks removed

• 3 cups cherry tomatoes, stemmed and halved

• 1/2 cup diced red onion

• 1/2 cup chopped fresh cilantro

• 1/4 lb. feta cheese, diced (crumbled goats cheese is also yummy!)

• 2 tsp. cumin seeds, toasted and lightly crushed

Directions: In a bowl, whisk together the lime juice, ground cumin and chili powder. Pour in the 3/4 cup olive oil in a slow, steady stream while whisking to make a vinaigrette. Season with salt and pepper. Set aside.

If NOT using the frozen Fire Roasted Corn, Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes. Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro, feta and the vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds. Serve immediately.

I promise to write more and post my videos and classes, schedules and more tips and recipes. Feel free to email me at cookingwithabbygray@gmail.com for ideas or any private chef needs. Stay safe. Stay Home. Be Well. Keep our medical people safe. xo