Cook Now, Eat Later

cooking

Jul 31

greeksalad I have just discovered a kitchen tip that is working quite well and wanted to share.Cook when you are in the mood and have the time. Reheat and serve the food later. Last night my parent's came for dinner. It seems that when they get here the time is so hectic because I am trying to talk to them and cook and put dinner on the table. Then you have the issue of the mess to deal with afterwards.This time I did things different. In the morning I prepared the dinner - some nice chicken cutlets with mushrooms, orzo with fresh veggies, salad and blueberry pie. All food went into the refrigerator in shallow dishes right away so it stayed safe.The kitchen got cleaned up.And when my parents walked in the door I got to visit with them. The food was reheated quickly in the microwave while we set the table. Cleanup was a snap. And since I cooked a lot of extra food, we just ate more of it for lunch!

make ahead

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Cook Now, Eat Later

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