GochYa Cooking

Cooking Tip: One Sauce – One Family – Three Ways

Cynthia Goch — Thu, 19 Apr 2012 16:20:07 +0000

Cooking Tips on My Favorite Foods

“One Sauce…One Family…Three Ways…”

Compliments of Cynthia Goch

Memories of growing up with my grandfather’s garden, next door, I have to say… hands down… that one of my all-time favorite foods is the tomato! I’m talking about the summertime, organic, ruby-red, fresh-from-the-garden, sun-kissed tomato! Along with the tomato comes the garlic, fresh basil, olive oil and Romano cheese. Combine these ingredients and you have one of the best flavor-full, and versatile sauces known to mankind! My favorite: Noni’s Tomato Sauce (Gravy) – MaMa Mia!!

My grandfather planted enough tomatoes during the summertime to feast on throughout the season, share with friends, and then have enough left over for us to can and preserve for sauces throughout the entire year.

If you are fortunate to grow your own tomatoes, kudos! If not, visit your local farmer or farm stand during seasonal availability. Out of season, purchase canned tomatoes that contain tomatoes, salt and water. Read the labels and know what you are purchasing.

As for the tomato sauce – In my home, I prepare food in many ways to meet the dietary needs of my family, doubling my grandmother’s recipe:

One for the vegetarian
One for the meat lovers
One that must be gluten-free

For the vegetarian, I prepare my grandmother’s tomato sauce (gravy) recipe using all veggies, omitting all meat and substituting the chicken broth for veggie broth.

For the meat lovers, Noni’s classic tomato sauce (gravy), we add meatballs, sausage, braciole, chicken and pork.

For the gluten-free diet, there cannot be a trace of wheat, oat, barley or rye in any of the ingredients. Again, read the labels. Meatballs, sausage, and braciole are prepared without bread or breadcrumbs. Gluten-free breadcrumbs may be substituted for recipes calling for bread or breadcrumbs. Ingredient labels are also read for tomato paste and purchased broths. These must be gluten-free for those that are gluten intolerant or have gluten allergies.

If your family has dietary needs like we do, try adding a healthy Mediterranean tomato sauce, prepared once, three ways, with pasta options such as traditional and whole wheat. For gluten sensitivities or allergies, try brown rice or quinoa pasta, cooked quinoa or cooked rice as alternatives.

Tip: Prepare sauces, freeze individually, label, and use at another time.

Buon Appetito!

Potato and Green Bean Salad

Cynthia Goch — Tue, 27 Mar 2012 13:47:18 +0000

Potato and Green Bean Salad
Insalata di Fagiolini e Patate

Potato and Green Bean Salad

Ingredients:

6 to 8 medium-size red potatoes, cooked, cooled, skinned and cubed
2 cups fresh-cooked string beans chopped into 1-inch pieces

Dressing:
1/2 teaspoon fresh, peeled and minced garlic
1/2 cup fresh Italian flat-leaf parsley
1/2 teaspoon oregano
1/2 cup extra-virgin olive oil
1/4 cup Romano cheese, grated

Whisk together all of the dressing ingredients and add to the cooked and chopped vegetables.

Serve at room temperature for the best flavor.

I recall the hot summer days sitting on the porch with my mother and grandmother snapping the bushels of green beans that my grandfather picked. Although we were sharing a chore, we were really sharing the company of each other. Memories of summertime, my grandmother’s porch, and fresh veggies from the garden.

Ricotta Easter Pie

Cynthia Goch — Tue, 27 Mar 2012 13:26:49 +0000

Ricotta Pie
Torta di Ricotta

1 pound of ricotta cheese, mashed
1/2 cup of sugar
1 teaspoon cinnamon
5 eggs, beaten
1/2 cup of milk
1 jigger of whiskey (1-1/2 oz)
1 prepared pie crust

Combine ricotta cheese, sugar and cinnamon together. Mix well and add beaten eggs. Blend together, adding milk and whiskey. Pour into an unbaked prepared pie crust and bake at 350 degrees until light golden brown for approximately 40 minutes, or until light golden brown.

A traditional Italian Easter pie.

From my Mother’s Kitchen ~ GochYa Cooking Chocolate Cake

Cynthia Goch — Tue, 27 Mar 2012 13:26:45 +0000

Memories from my mother’s kitchen window ~

Stop…Look…and Listen… Beauty surrounds us as we enjoy spring in full bloom. I particularly enjoy the forsythia bushes in their radiant yellow blooms. You may wonder, what do forsythia bushes have to do with food? For me, they are memories from my mother’s kitchen.

When I was a little girl, we had a large window in our kitchen which overlooked a hedge of forsythia bushes in our backyard. Each spring, when the bushes began showing off their radiant yellow blossoms, my mother would say, “look…the ‘For-Cynthia’s’ are in bloom!” I remember asking her why they were called ‘For-Cynthia’s?” She replied, “They bloom every year…just for you.” I remember thinking…WOW! These flowers are really named after me??

So, each year as spring arrived and the bushes bloomed, I watched my mother baking her favorite cake in her kitchen, sharing the same story year after year. Until, one day, I realized that the ‘For-Cynthia’ bushes were really ‘Forsythia’, I came to cherish the memories.

As my daughters were growing up, and we walked the neighborhood enjoying the ‘For-Cynthia’ bushes, I shared my story with each of them. For them, we planted a tree on the year they were born, which blossomed in the spring. Each year, we enjoyed the new growth of little girls, as well as new branches and blooms.

My wish is for every child to know that they are loved and special. They will grow up feeling empowered and accomplishing great things because they will know someone loved them and made them feel special. If you are blessed to be in the presence of a child today, spread the love…

My Mother’s Favorite Chocolate Cake ~ her recipe

Recipe taken from “MaMa Mia Cucina ~ A Flavor of Good Food and Good Family”

Cake:

2 sticks of margarine (I prefer Earth Balance)

1 cup water

4 tablespoons cocoa

2 cups flour

2 cups sugar

1/2 teaspoon salt

1/2 cups sour cream

1 teaspoon baking soda

2 eggs

Icing:

Boil 1 stick of margarine (I prefer Earth Balance)

4 tablespoons cocoa

6 tablespoons milk

1 pound box of powdered sugar

1 teaspoon of vanilla

Preheat oven to 350 degrees. Grease and flour a jellyroll pan and set aside. In a saucepan, combine and melt margarine, water, and cocoa. Cool slightly. With an electric beater, combine with remaining ingredients and spread batter into jellyroll pan. Bake at 350 degrees for 18-20 minutes. Meanwhile, prepare icing using an electric beater, and spread over warm cake. Cool, cut and serve.

Deviled Eggs

Cynthia Goch — Tue, 27 Mar 2012 13:19:38 +0000

Springtime is a season on new growth, and the Easter Egg is celebrated as a symbol of new birth. What to do with the extra hard-boiled eggs from Easter? Add some deviled eggs to your family celebration table. They are simple and easy to prepare with only a few ingredients. Call the kids to help out!

Deviled Eggs

6 eggs, hardboiled
1/3 cup mayonnaise (I prefer vegan mayonnaise)
1 Tablespoon white vinegar
2 teaspoons Dijon mustard
1/8 teaspoon sea salt
Paprika and/or Chives for garnish

Add 6 eggs to a heavy saucepan and cover with water to at least one-inch above the eggs. Bring the water to a full boil, uncovered, then remove the pot from the heat and cover it. Add three drops of cooking oil and let the pot stand untouched for approximately 17 minutes.

Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes. Place on paper towels to dry and peel the eggs, discarding the shells. Slice each egg vertically and remove the yolks to a separate small bowl.
Mix the yolks, mayonnaise, vinegar, mustard and salt. Mix or whip until smooth in texture (an electric hand-mixer works well).

Place the egg whites on a sheet of wax paper, spoon or pipe the yolk filling into each egg white half, and then sprinkle lightly with paprika and/or chives, adding color. Place on a plate or a bed of lettuce, and refrigerate for at least two hours. Serve.

GochYa Cooking with Christina Cooks

Cynthia Goch — Sun, 18 Mar 2012 17:26:55 +0000

When I am in the presence of a great teacher, she has my full, undivided attention!

I had the great pleasure of spending a weekend with my friend and mentor, Christina Pirello of the Emmy-Award Winning PBS Series, Christina Cooks, at the Restaurant School of Philadelphia during her ‘Intensive Study Program’.

While Christina offers a variety of classes each month, my experience with her ‘Intensive Study Class’ is an accelerated offering, with a great deal of information regarding health, nutrition, how our bodies transform food to energy, and what it takes to keep our ‘engines’ running at optimal levels. Also included within the program are team-building exercises, recipes to work from, and encouragement to create new recipes from remaining class ingredients. At the end of the weekend, it’s a ‘Top Chef’ group experience as we create, present, and share the ‘fruits of our labor’ with the class.

Students flock from many lands to attend Christina’s classes. So, what makes Christina’s programs so special? She is an active advocate for health, she applies a wealth of knowledge and information from her personal, professional and educational experiences, while incorporating her wide-range knowledge of Chinese medicine within her programs. Her classes are a blast!

Christina is a fiery red-head with an invigorating humor that flows effortlessly! She possesses a natural gift of teaching, as well as a nurturing spirit that touches and reaches the masses. Christina genuinely cares about your health and well-being. I highly recommend you join her and attend her classes! It’s all about food, health and fun…does it get any better? Sign up at: www.ChristinaCooks.com

During my ‘Top Chef’ team experience, one of the dishes that we created was so delicious, nutritious, and pleasing to the eye that I must share. Do I have your attention? Try this one for yourself…

Parsnip and Sweet Potato Mash with Braised Baby Turnip and Greens

Vegetable Mash:

1 large sweet potato, peeled and cubed

2 large parsnips, ends removed and cubed

Pinch of sea salt

2 Tablespoons of Earth Balance

1/2 cup almond milk

Add cubed vegetables and salt to a saucepan, adding about 1-inch of filtered water. Cover, and bring to a boil. On low heat, simmer until tended and most of the water is absorbed. Whip vegetables with an electric mixer or masher, adding the Earth Balance and almond milk.

Braised Baby Turnip and Greens:

6-8 baby turnips, washed and the root end snipped/removed

Sea salt

Olive oil for braising

Slice each baby turnip vertically, leaving the greens in tack. In a large skillet, add a coating of olive oil and heat until hot. Add each baby turnip (with the greens) cut side down in the skillet. Cover and cook until crispy brown, and seasoning with a pinch of sea salt.

To assemble, mound the vegetable mash on a plate or platter and arrange the turnip and greens around the outside rim of the mash.

Absolutely Delish!!

Pasta Fajoli – A Favorite Soup Recipe “MaMa Mia Cucina”

Cynthia Goch — Tue, 06 Mar 2012 16:05:48 +0000

Soups:

Warm and comforting, nutritious, filling, can feel a large crowd, economical and easy to prepare.

Throughout the month of February in my cooking classes, book signing events, and corporate cooking demonstration events, my grandmother’s recipe for ‘Pasta Fajoli’ received rave reviews. So much so, that I thought I would post it for those who were unable to join us in February. You can also find it on page 41 of “MaMa Mia Cucina.”

Pasta Fajoli

Pasta e Fajoli

1/2 pound small pasta, cooked and drained

3 tablespoons olive oil

1 medium onion, peeled and chopped

3 cloves garlic, peeled and minced

1 tablespoon fresh chopped, Italian flat-leaf parsley

6 cups chicken stock fresh or canned

2 cups tomato sauce

2 cups navy or northern beans, canned or dried (cooked)

freshly grated Pecorino Romano cheese to taste

Cook the pasta al dente´ and drain. Sauté the onion and garlic in olive oil until translucent. Add chicken broth, tomato sauce, parsley and beans. Cook slowly for 30 minutes. Add cooked pasta to the mixture. Heat through and serve with grated cheese.

Cooking Notes:

Whole wheat pasta was substituted for traditional pasta.
For gluten-free cooking, substitute rice pasta.
Read all labels for gluten-free cooking to ensure that they are, in fact, gluten free.
If time allows, use dried beans instead of canned and homemade chicken stock for canned.
For vegan cooking, omit the cheese and substitute chicken stock for vegetable stock
I like to use about ½ cup of freshly chopped parsley – it adds a great flavor
My favorite tomato product is, of course, home-grown and freshly canned. For purchase, I like Pomi for their fresh and homemade flavor.
When using canned beans, rinse well with cold water before adding to your favorite dishes.
Add some cooked spinach for a little variety.
Gather the kids in the kitchen for this one – it is so easy!
Add a fresh garden salad for a quick and easy meal at home.
Soups are satisfying and nutritious any time of year.

Memories of my grandfather:

I have heard this dish referred to as a peasant dish, and now I see it on the menus of some of the finest Italian restaurants. I remember my grandfather loving this soup with a loaf of fresh Italian bread and a big glass of his homemade wine. He would say to me, “you like some pasta fajoli? You like some good bread? You like a kick in the pants?” You just don’t say “no” to good food!

Host an Interactive Dinner Party with GochYa Cooking!

Cynthia Goch — Fri, 10 Feb 2012 19:10:05 +0000

Did you know that culinary classes are the second favorite form or entertainment today? Well, baby it’s cold outside! So, why not invite your friends and family and bring the dinner party into your home? Gather around the ‘heart of your home’… your kitchen. Cynthia Goch of GochYa Cooking will come into your home for a personaized chef and dining experience. We make food FUN, SIMPLE and DELICIOUS!

You select and invite your guests, sit back and enjoy the evening while we bring in the food, set up, teach, demonstrate, and provide a hands-on culinary experience. We will prepare breakfast, lunch, dinner, or a special event request, and then share in a meal, spending quality time with friends and family.

Celebrate Life ~ Bring your friends and family to the table!

Share in a dining experience to remember ~ Contact us: www.GochYaCooking.com/contact

What an amazing evening we experienced with Cynthia as our chef. Cynthia provided delicious food with a friendly and professional touch. From the appetizers to dessert, everything was perfect. I cannot say enough about how comfortable we were having Cynthia in our home…such an easy way to entertain and such fun!

~ Doris R.

West Chester, Pennsylvania

A FAVORITE ~ Homemade Gnocchi!

Chicken Vegetable Tortellini Soup

Cynthia Goch — Fri, 06 Jan 2012 18:45:09 +0000

Chicken Vegetable Tortellini Soup

3 tablespoons olive oil
1 whole organic chicken breast or 2 split breasts
3 carrots, chopped
3 celery stalks, sliced
1 large sweet onion, peeled and chopped
5 garlic cloves, peeled and minced
2 cups fresh spinach, washed and drained
½ cup freshly chopped Italian flat-leaf parsley
1 gallon fresh filtered water
1 teaspoon sea salt
2 cups of cannellini beans (fresh-cooked and drained, or canned and drained)
1 pound of fresh tortellini, cooked and drained
Grated Romano Cheese for serving (optional)

In a large stockpot, add olive oil, chopped carrot, onion, celery and garlic. Sauté soup on medium-low heat until translucent (about 5 minutes). Add chicken, salt, spinach and water. Bring to a boil and then reduce temperature to low heat and cover with a lid. Simmer for approximately 4 hours.

Meanwhile, cook tortellini in boiling water until al dente. Drain and set aside.

Remove chicken from stockpot, cool slightly and shred. Add the shredded chicken, beans and tortellini to the stockpot. Ladle soup and serve with grated Romano cheese.

Note: For a gluten free option or those with gluten allergies or intolerances, replace the tortellini with quinoa, gluten-free pasta, or rice.

Grilled Cheese and Tomato Sandwich

Cynthia Goch — Fri, 06 Jan 2012 18:38:48 +0000

Let’s take a favorite classic comfort food, “The Grilled Cheese”, and switch it up a bit.

For each sandwich:

2 slices of whole grain bread
3-4 slices fresh tomato
4 slices of Fresh Mozzarella Cheese
Olive Oil
4 Fresh Basil Leaves
Salt and Pepper to taste

Heat a griddle or frying pan. As the griddle is heating, brush one side of each slice of bread with olive oil. Lay one slice of bread on griddle olive oil side down on pan. Add two slices of fresh mozzarella cheese on top of the bread. Layer the tomato slices and fresh basil leaves, sprinkling with salt and pepper to taste. Add the remaining cheese slices, and top with the second slice of bread (olive oil side up). Cover the sandwich with a small lid, steaming the cheese. As the bottom (pan side) becomes golden brown, carefully flip the sandwich to brown the other side, still covering with a lid. When golden brown on each side, remove from pan and cut in half or into triangles.

Great for lunch or an after-school snack. Add a salad for a fast and light dinner.

GochYa Cooking

Cooking Tip: One Sauce – One Family – Three Ways

Potato and Green Bean Salad

Potato and Green Bean Salad Insalata di Fagiolini e Patate

Ricotta Easter Pie

Ricotta Pie Torta di Ricotta

From my Mother’s Kitchen ~ GochYa Cooking Chocolate Cake

Deviled Eggs

Deviled Eggs

GochYa Cooking with Christina Cooks

Pasta Fajoli – A Favorite Soup Recipe “MaMa Mia Cucina”

Host an Interactive Dinner Party with GochYa Cooking!

Chicken Vegetable Tortellini Soup

Grilled Cheese and Tomato Sandwich

Potato and Green Bean Salad
Insalata di Fagiolini e Patate

Ricotta Pie
Torta di Ricotta