By Susan R. Wenner
Herald Publisher/People Editor
Monica Tichonoff has lived in the area for over 50 years, married for 29 years, raising her 4 sons, attending elementary, middle and graduating form Seminole High School in 1988 and a UCF graduate, yet, in her spare time she is known as being quite the great cook.
When Tichonoff isn’t working at her 10 year job at the Environmental Studies Center she is seen in the kitchen whipping up a delicious dish.
“I have always been interested in cooking hearty foods and feel great about feeding others and since our house was always full of people, we always had good food,” she said. “My husband coached football locally so we often had several players that would come to enjoy eating together and hanging out after their games. When we are not at work or working at the house, we enjoy spending time with family and friends gathering to enjoy some good meals and creating memories.”
Although she has never taken any cooking classes Tichonoff added that her aunt and mother were great influences. Some dishes were also shared by family and friends.
“I was always in awe of one of my aunts and the fact that she would cook lots of food for many of us and it was all absolutely delicious,” she said. “I would often watch my mother cook for us and would inquire as she made dinner so I could see how she made things so delicious.”
Tichonoff did cite that she has a couple of dishes that she is most known for at social gatherings such as Yucca.
“My Yucca is what I really enjoy making that reminds me of my mother and other relatives that would make this dish,” she said.
She jokes that her attraction to cooking was the need to eat but, “the need to eat is always a precursor to cooking, but I love mixing flavors and trying new things.”
But, according to Tichonoff, the true reward is when all the food is gone and she recalled her mom always saying that was the best compliment you could give her.
As far as precise measurements she continued, “I don’t really follow any recipes therefore baking is my least favorite. I have learned you have to really keep an eye on things so they don’t get burned. It has been really nice to now have my husband enjoy cooking so it makes it more fun to combine ideas on many dishes.”
Tichonoff was kind enough to share her Yucca recipe.
Yucca escabeche (in oil and vinegar)
Ingredients:
1 bag frozen yucca
Onions (1 or 2 full onions
Olive oil
Vinegar
Seasonings (your choice - adobo, roasted garlic and herb)
Garlic
Boil yucca - 20-30 min til soft but not mushy, drain when done
While yucca is cooking, I make the oil vinegar mix
Approximately
1 -1.5 cup of olive oil
3/4 cup of vinegar
Sliced onions (thick cut)
Half of a clove of garlic- fresh pressed is best I also use : garlic and herb seasoning & adobo
Green olives if you like even a little bay leaf
Cook together on medium heat until onions are tender but not mushy. About 15-20 min After yucca was drained, place in pan and then pour oil vinegar magic sauce over yucca.
Mix a little to evenly cover all the yucca. Enjoy.
