* BEAN SOUP TO DIE FOR ASHTON STYLE (#29)

INGREDIENTS:
 (VEG STYLE ELIMINATE SOUP BASE, CHICKEN, HAM BONE  AND USE VEG BASE
 bone left over from ham dinner;
one pound of dry navy beans covered in 3 qts of water over night
  (VEG STYLE ELIMINATE
THE CHICKEN BASE AND HAM BONE AND ADD 2 TAB OF
PENZEYS VEG BASE OR EQUIV OR A BOX OF VEG STOCK)
3 qts of water
4 carrots minced
3 onions minced
3 stalks of celery minced
4 cloves garlic smashed
2 tbls Millers or equiv soup base
1/2 tsp pepper
3 tab sugar
salt if necessary to taste (ham  and soup base has salt in it)
1. remove beans and set aside covered with plastic and  put the ham bone
 in the large pot containing 3 qts of water with chicken base and cook for
1 1/2 hrs covered
. to the stock, add beans, carrots, onions, celery, garlic, sugar,  pepper
    and simmer in covered pot using a defuser between the pot and the flame
 ( add additonal water if necessary)
4. taste for flavor and salt
5. will serve 6 to 9 or 10 generously

* FRENCH RATATOUILLE ASHTON STYLE (#28)

INGREDIENTS: (VEGATETARIAN STYLE)

1 eggplant cut in 1 1/4 inch slices salted and put into a

   colander to drain then cut into 2 inch pieces
2 small zucchini, sliced into 1 inch pieces set asside
1 cup Greek black pitted olives
3 large onions sliced into 1/2 inch slices or 1 doz small onions peeled
1 green pepper sliced into about  1/4 inch slices
1 red pepper sliced into about 1/4 inch slices

4 large tomatos, seeded and sliced into 1/2 inch sliced and cut in half

1/2 can 6oz tomato paste

1 qt of homemade tomato sauce or 1 lg can of diced tomatos

6 cloves of garlic smashed
1 sprig of thyme
2 tab of basil
2 bay leaves
salt and freshly ground pepper

1/2 cup of  vigin olive oil

DIRECTIONS:
1. prepare all the vegtables

2. put the half cup of oil in a large fry pan

3. fry the egg plant until brown and set aside

4. fry zucchini to slightly brown and set aside (add more olive oil if necessary)

5. fry the red and green peppers and set aside

6. fry the baby onions until slightly brown and set aside

7. fry tomato paste in the oil and add the tomatos and stir until combined.

8.put all the vegtables, garlic, tomatos, 1/4 cup of water, fried tomato paste

  and tomatos, and spices into a pot or very large fry pan and put the top on and cook for

    20 minutes or so and check that its not under or over done; adjust heat

    if necessay, until well heated but do not have the vegtables limp.
9. add about 1 tsp salt and about 1/2 tsp pepper or to taste
10 remove thyme, bay leaf
11. ladle vegtables on a large platter and serve

BRINED TURKEY ASHTON STYLE (#27)

THE BEST TASTING ROAST TURKEY-EVER!
A few years ago Jacques, one of my 3 son in laws, made a turkey using a brine mixture.  I thought he had made mistake and the turkey would taste salty at best. I was assured that was not the case.  It did take me a couple of years later to decide that he was right and I should try brine.  He told me about how he did it and what you see below is a variation of his recipe with my own additions.  All I can say is that the results were fantastic and the group of relatives were very impressed with how it tasted.  I would encourage you to try it yourself before serving it to company but I am willing to bet that this will be the best roasted turkey-ever!

INGREDIENTS:
16 to 20 lb turkey with giblets and neck removed; neck should be put into bottom of pan when cooking
1 cup (8oz) salt
1 cup (8oz) sugar
8 oz salt pork sliced thin
3 to 4 onions peeled and sliced, and browned and put around the turkey
before cooking
large bottle of sparkling white wine (750 ml)
about 4oz sprig of fresh thyme
1 bunch of [parsley or 1 bulb of fennel
about 2 cups of  maple syrup for finishing turkey
12 inch sqare piece of cheese cloth
16 inch sqare of aluminum foil
a large pot (about 10 qt non aluminum pot)
a large heavy duty plastic bag if you use an aluminum pot

DIRECTIONS: (preheat oven at 325 degrees)
1. place a 16 to 18 lb turkey in a large (non aluminum pot-the salt in the recipe will interact negatively with the aluminum; though you can use a large heavy duty plastic bag in a aluminum pot).
2. fill pot with about 7 qts of water or if using a turkey about 12 lbs you may wish to use less water.  and use 1 cup salt 6 oz of sugar and just cover the turkey with water.
3  for the 16 lb turkey use 6 oz of salt and 6 oz of sugar-stir water until mixed well
4. add 3 tab of  chicken base such as Millers or equivalent (stir into a small cup of water until dissolved and   then put into the pot and stir
5. put the pot into the refrigerator 24 hrs before cooking; weigh the turkey down with something heavy enough to have the turkey covered.
6. remove the turkey from the brine about 4 hours before you plan on cooking
7.discard the brine. 
8. put thyme sprigs in between skin and turkey
9. place salt pork slices on the top of the turkey
10. wet the cheese cloth and put on top of turkey
11. put the aluminum foil over turkey
12. brown the 3 or 4 sliced onions in about 1/4 inch of  light olive oil (whatever oil is left can be removed at the end of  cooking put them around the turkey before cooking.  You can also put the neck on the bottom of pan now
13. place either the bulb of fennel or bunch a of fresh parsley, (or thyme & sage) in cavity of turkey (don't stuff turkey as an unstuffed turkey makes a better turkey)
14. pour a little less than half the large bottle of white sparkling wine (Riunite Bianco is what I use; though
      I have begun to use a cup of port wine and a cup of Pinot Grigio white wine which is also excellent)  
      around the turkey
15. bake about 3 hours total in a 2 inch high  by 13 by 19 inch pan (don't crowd turkey in pan)-
      at about 2 1/2 hours remove salt pork so the turkey can brown on top and discard salt pork, cheese cloth
      and foil (you can use a thermometer and put into the turkey between the leg and body and it should read
      160 degrees
16. brush maple syrup over turkey to finish turkey and bake the last half  hour (or until brown and done!)
17, add more wine if necessary to keep about 3/4 inch or so on bottom of pan
18. make your favorite stuffing separately; (you may wish to try the wild rice, orange stuffing below) or traditional bread stuffing
19. check for doneness by putting a meat thermometer in between the thigh and turkey body to a temperature of 160 degrees
20. remove turkey from the pan to rest before presentation and slicing (this is the time to make the delicious turkey gravy)
21. for gravy; stirring constantly, mix 3 tab of flour with a little wine to make a paste then add more wine to the consistency of  heavy   cream  and then stir into the turkey/wine juices until you have a smooth even gravy; if not thick enough add more flour paste thickener; if too thick add some more wine and stir until combined
22. will serve 12 to 18 people generously

WILD RICE, ITALIAN SAUSAGE OR GIBLET,  ORANGE STUFFING RECIPE:
INGREDIENTS:
2 boxes of Uncle Bens Wild Rice
2 medium onions, peeled and sliced
(optional)1 cup of white sparkling wine
1 lb sauted ground Italian sausage fried with onions or the turkey giblets (my kids don't like giblets) but if you use, cut up giblets into small pieces and fry with the onions until well cooked and (add optional wine and stir in about 10 minutes)
1 cup of pure orange juice

DIRECTIONS: pre heat oven 350 degrees
1. mix 2 boxes of  Uncle Bens Wild Rice according to recipe on
    the box reducing water about in half
2. fry onions and ground sausage or giblets separately
3. add optional wine and then add orange juice to meat
4. mix rice and meat mixture together and place in a
    9" by 13" pan 2 " high or so and cover with foil and
    bake in 350 degree oven for about 40 minutes
5. serve with turkey