KALE WITH BEEF AND CHICKEN STOCK SOUP ASHTON STYLE #233

     I have learned to love soup of many kinds.  One that is new to me is using ,kale, chicken stock, beef and vegetables.   Yes, I will use an ingredient I use often to begin a soup and that is using a
whole chicken in 3 qts of water and 3 tbls of Millers or the equivalent chicken base! This may
sound odd but it works!  Of course Kale is the major vegetable.  You may vary the beef including
using pork bones instead.  Personally like the beef bones and a well marbled 3 lb chuck roast.
Good luck with this soup and let me know how you like it.
INGREDIENTS
1 whole 3 lb fryer
3 lbs of beef bones
2 lbs of chuck meat cut
into 3 inch pieces
3 tbls of Millers or equivalent
chicken base (takes the place
of salt
2 to 3 lbs fresh Kale
1/2 cup of virgin olive oil
4 carrots peeled and cut into
1/2 inch pieces
3 stalks celery cut into 1/2
inch pieces
3 medium potatoes, peeled,
par boiled, and cut into 1/2 inch
cubes
3 medium onions, peeled
and cut in half and sliced
1 bulb of  garlic, peeled
and smashed
2 sticks of butter
1/2 tsp black pepper
 

ITALIAN FANTASTIC PORCHETTA PORK ROAST (A GREAT RECIPE) #232

     The following recipe is my version of  what began as a peasant dinner for a feast that used a side of a pig, deboned, and  would weigh some 12 or more pounds depending on the size of  the pig!
In Italy they have Porchetta restaurants and where I got their version of  a Porchetta roast.
my recipe is 5 to 6 lbs. This recipe is delicious and relatively inexpensive! Please try to include
the topping recipe as IT adds such a great flavor and everyone loves it including  my wife dottie!
INGREDIENTS FOR STUFFING
2 tbls fennel seed (not anise)
2 tbls sage
2 tbls rosemary
1 tbls kosher salt
1 tsp black pepper (flake if you desire)
1 bulb of garlic peeled and rough cut
1/2 cup of virgin olive oil for
browning the roast
PREPARING THE ROAST FOR BAKING
INGREDIENTS
5 to 6 lb pork roast
2 lb pork tenderloin to go into the roast
3 onions peeled and sliced to put around
   the roast while baking
1 750 ml bottle of white sparkling wine
   to go around the roast while baking
   pre heat the oven to 470 degrees

INGREDIENTS FOR TOPPING
1/2 cup fennel seeds
1/2up sage
2 bulbs garlic peeled and rough cut
1 tbls kosher salt
1 tsp black pepper
1/2 cup virgin olive oil
DIRECTIONS
1. put all of these ingredients into a
    food processer
2, mix until a paste
3. set aside and put on top of roast
    the last 1 1/2 hours
COOKING DIRECTIONS
1. use a pork butt about 5 to 6 lbs
    about 1 1/2 ft in length
2. butterfly the length of the  roast
3. sprinkle the interior with 2 tbls of salt
4. add the stuffing in the middle
5. place the tenderloin in the middle
5. fold the roast
6. tie the roast with about 9 ft of
    butcher string (ask the butcher if
    you don't have any) tie about every
   2 inches
7. the night before, in a large soup
    pot put a cup of salt and a cup of sugar
    and enough water to cover the roast
8. store the roast  in the refrigerator
   overnight
9. the next day remove the roast, rinse
    and dry
10. brown the onions in a pan
      about 17 inch by 11 by 2inch high,
      remove to brown the roast
11. brown the roast on all sides
12. use a 750 ml white sparkling white
    wine put around the roast and
    add the onions back around the roast
13. turn the oven at 470 degees
14. put the roast in  and bake for 40 minutes
15. lower temperature to 350 degrees and
      bake for about 1 1/2 hours checking
      the meat thermometer until inside
     temperature reaches about l60 degrees
    most recipes call for the inside
    temperature is 180 degrees but
    I recommend between 160 degrees
 to insure a moist roast
16. remove roast and leave it set for
      about 15 minutes
17. make gravy using first well stirred
      flour in wine or water the thickness of heavy cream
      then additional water or wine to make
      it the thickness of light cream
18. use an electric knife to slice the
    roast toward thinner pieces
19.served with mashed potatoes and vegetables
20. recipe will serve 10 to 14 guests generously






 

AUTHENTIC FRENCH ONION SOUP, ASHTON STYLE, #231

  French onion soup is a great soup for inviting a crowd or for just two!  For one thing it is a very
inexpensive soup to make. Even better, it is a very delicious soup to eat and to serve company!
I encourage you to try and make the following recipe.
     To start, buy some beef ribs or get some beef  bones and put them in a large fry pan after having added 1/2 cup of extra virgin olive oil and 2 onions which you. have peeled and sliced. Now add about 8 beef  ribs or bones and fry until all sides are well browned. Now add 1 tbls of Kitchen Bouquet sauce and  2 quarts of water.\
Now put all into a roasting pan and place into a 350 degree oven for about 45 minutes,( then set bones aside you are now ready to begin the soup!)
INGREDIENTS
     pour stock and onions from oven into a large bowl
     now peel and slice  6 or 7 medium onions into a large bowl
     1/2 cup brandy
     1/2 bottle Pinot Grigo wine
     1/4 cup sugar
     1 tsp Millers or equivlent chicken base
     3 or 4 bay leaves
     1/2 tsp sage
     1/2 tsp black pepper
     2 sticks sticks of ]butter that is at room temperature
DIRECTIONS
     1. pour 1/2 cup extra virgin olive oil and 1 stick
        of  butter into a large fry pan over medium heat
     2. add the sliced onions into fry pan and
         saute until onions are well browned
     3. add onions, beef stock, the other stick of butter,
         and the browned onions, into a large soup pot
     4 add flour and pepper and stir in well
     5 add brandy and sugar into the onions and stir well
     6. add a  half a bottle of pinot grigio wine
         and strir in well
     7.  pour into large soup pot and simmer
          about 45 minutes
     8. taste for flavor
     9. serves 6 to 10 generously


    

PORK ROAST WITH VEG #230

I have cooked German dinners for many people including 130 high school students at a annual
three day German camp where only German was spoken except in the kitchen I ran.  his was
because I didn't speak German but did cook several German dishes.  This included Swine schnitzel,
bratwurst, and saurbratten. I did not use the following recipe but since it has become a favorite.
INGREDIENTS:
     one eight pound or so fresh ham
     4 carrots peeled and sliced
     4 celery stalks cut into 1/2 inch pieces
     2 large onions peeled and sliced
     1 bottle dark beer
     3/4 cup brown sugar
     1/2 cup extra virgin olive oil
     1 cup white sugar
     1 cup salt
     3 qts water
     1 5 qt soup pot
DIRECTIONS
    
   
    1. the night before, pour 3 qts of water into soup
        pot and add the salt and sugar and stir well
    2. add the pork into pot and marinate overnite
    3. next day remove from pot and rinse then dry
    4. pour oil into large fry pan and when hot add
        pork to fry pan and brown all sides (set aside)
    5. add sliced onions and garlic in same fry pan
        and saute until well brown (set aside)
    6. add carrots, celery and saute with onions
    7 add beer and stir in
    8. add brown sugar and continue stirring
    9. put roast in soup pot with vegtables and bake
        with no top about 11/2 hrs and check with
        thermometer to 160 degrees
  10. make gravy
  11. slice thin with electric knife
   
    

 

GREEN GODDESS CASSEROLE #229

     This casserole is a combination of several green items mixed with additional items and
then baked in an oven.  I do believe it is worth trying. Please let me know what you think!
INGREDIENTS:
     3 fairly large leeks thinly sliced
     3 cups fresh parsley rough cut
     8 large eggs
     1 cup pine nuts
     1 1/2 cups ricotta cheese
     1 cup parmesean cheese
     6 cloves garlic peeled
     1/4 cup papricka
     9 x 13 glass pan (oven proof)
DIRECTIONS
   1.  remove most of the green leaves of
     the leeks and thinly slice the white
     part
  2. add a half cup of virgin olive oil in a
      large fry pan
  3. add the leeks, parsley, pine nuts, and minced garlic;
      saute until leeks are slighty brown
 4. in a large bowl add leeks, garlic, parmesean
    cheese, eggs, and ricotta and pour into a
    food processor and mix well
5. in a 9 by 13 glass pan butter all sides
6, add all the batter into the pan
7. bake at 300 degrees for 50 minutes
8. spoon portion for each person
p serves 6 to 8

 

CHICKEN LIVERS WITH SPAGHETTI SAUCE #228

     Enrico Caruso was one of the most famous tenors in the early part of the 20th century along with one of my favorite singers Luciano Pavorariti.  The recipe I have created is a variation "Chicken Livers with spaghetti Sauce".  I hope you will try it!
INGREDIENTS:
     1 lb of chicken livers
     3 medium large onions, peeled and sliced
     5 anchovies 
     6 oz tomato paste
     1 lg can Cantadina crushed tomatoes
     1/2 cup virgin olive oil
     3 oz truffle oil
     16 oz sparkling white wine
     3 oz basil leaves
     2 oz oregano
     6 cloves garlic peeled,smashed and minced
     6 anchovies
     1 tsp garlic salt
     1 tsp black pepper
     2 tbls sugar 
     1 lb spaghetti
DIRECTIONS:
 1.    pour the virgin olive oil and truffle oil into a large fry pan
over medium heat until oils are hot
 2. add the onions,  garlic, sugar and simmer until slightly brown
3. add the tomato paste, crushed tomatoes and the anchovies and stir in until
    tomatoes and anchovies are mixed well and slightly brown
4. add the chicken livers and continue to stir until the livers are
    well stirred in the sauce
5. now add the half bottle of sparkling white wine and stir into
    the livers and sauce
6. add the spices and mix well into the sauce
7. now pour 2 qts of water  into a lg soup pot and bring to a boil
    and add the spaghetti and stir until the spaghetti is el denti
8, drain the spaghetti and mix the sauce with the spaghetti and
    serve
     


    












 
 

LIMA BEAN SOUP WITH SPAGHETTI ASHTON STYLE #227

      .My middle daughter Kari is the only one of our four kids who would eat lima beans. That is until I made Lima Bean soup!  Now most of the family actually likes it. Soup is a favorite dish especially in winter.  It also is great as a starter for a meal followed by a salad.  My list of kinds of soups is quite extensive and will allow you to offer some great choices depending on the main course!  I would encourage you to try this soup as well as others in this site
INGREDIENTS:
     1 1/2 lb of dried lima beans
     2 lbs smoked sausage
     2 medium onions peeled and sliced
     4 stalks celery minced
     4 carrots peeled and minced
     4 cherry tomatoes minced
     6 cloves garlic peeled and smashed
     2 cobbs of corn with kernals cut off
     1 stick of butter,  cut into pieces
     1 cup of heavy cream
     1/2 cup virgin olive oil
     1 tbs of salt and 1/2 tsp white pepper
DIRECTIONS
     1, soak the 1 1/2 lbs of lima beans in 3 qts of water
         overnight 
     2. cut the smoked sausage into 1 or so inch pieces
     3. pour 1/2 cup of virgin olive oil and butter into
         a large fry and simmer about 10 minutes
    4. add the minced onions, celery, garlic, tomatoes,
         salt and pepper, and beans and simmer an additional 15 minutes
   5.  add cream and 3 qts water and simmer about an
        hour and a half on low heat
   6. will serve 6 to 8 people generously