*GRANDMA'S ITALIAN CANNOLI'S AND FILLING ASHTON STYLE #(61)

      Italian cannolis are as Italian as spaghetti and meatballs.  Well, actually spaghetti came from China and in Italy you would not see spaghetti with meatballs as they are offered in restaurants separately. Also, cannolis are actually a product of  Sicily so those "mainland Italians" who don't consider Sicily as real Italians should not take credit for this famous dessert.  But since I from Sicilian stock do consider "mainland Italy and Sicily" as both being Italian will not argue about such frivolities.  I do know my Sicilian grandmother, my mother and all my Italian aunts and uncles made cannolis for a hundred years that I know of.  When I decided to make cannolis for my oldest daughter Maria's wedding, my mother Mary and aunt Rosie helped me with the recipe.  The only thing I changed was to use sparkling sweet white wine in the recipe.  However, one may use red Italian wine sweet, sparkling or not and this will work fine.  I remember my grandmothers wooden tubes (Cannoli means Little Tube In Sicily) which were black from the hundreds of times they were used.  I went to the hardware store and bought 1 inch wooden doll rods and cut them into  6 inch pieces.  I also used our hand cranked pasta maker to get the dough as thin as possible. The recipe for the dough is very simple as is the filling.  I get ill when I see the cannolis in restaurants too thick and with whipped overly sweet filling ( its a crime against Sicily)
 In the end we made over 250 cannolis and everyone loved them.  One hint is that the first ones out of the oil stuck and had to be thrown away until the wood got seasoned.  One also had to remove the shell from the wooden doll rod quickly or they would stick more often then not.  One can make the cannoli shells by oneself but it is easier and more fun to have help. ENJOY

INGREDIENTS:
     FOR THE SHELLS:
1 cup flour
1 tsp sugar
a pinch of salt
3 oz of sparkling white sweet wine
 4. buy an good electric deep fry pot
. 5.buy a 1" doll rod and gut into 4 inch pieces
   which it would be a good idea to boil in oil
    at about 375 degrees for about a half hour to
   condition the wood
 
DIRECTIONS: (you need to fill a deep fryer or
 lg sauce pot 1/2  high with vegtable oil and heat it to about
375 degrees and hold that heat while your making
the shells.
1. mix the ingredients together into a ball;
    if too sticky add a little more flour; if to
   stiff add a little more wine but don't overdue
   either!
2. put flour on a wooden cutting board and
    roll out the dough making sure it doesn't stick
   to the board by lifting it up, adding flour to the
   borard and rolling a little more.
3.once it is about 1/4 inch, flour both sides and
   cut the dough into about 3 inch strips
4. using a handcranked pasta maker start with
   the widest opening setting which should be #7
5. put the floured dough in the machine and turn
    the handle and after it is through go to the
    next setting # 6, you may want to add a little
    flour each time you roll it but don't over due
    the flour but don't let it stick;  and then roll it
   through and then go to# 5, roll it through and go
   to #4, the roll it and go to #3 and roll it and then
   go to #2 and if youcan #1.
6. the dough will be quite thin at this point
7. the dough should then be cut into 3 inch squares
8. you now want to roll it around the cut doll rod  at
    an angle and moisen the tip and overlap the end
    slightly.
9. carefully drop the doll rod into the oil (you may be
    able to put about 3 in at a time.
10. the oil should be at a rolling boil and when the shell
      is light brown remove with a slotted spoon or similar
      and put on brown paper or paper towels for a minute
      and when you can handle it roll the shell off the rod.
11. you will be able to make some 2 doz shells with this
      recipe.

FILLING:
     32 oz of ricotta cheese (fresh from the refriderated case:
     this is better than the packaged ricotta which is too wet
     and creamy rather than drier. (however if you use the tub
     kind; let it drain in a collander a couple of hrs and use)
    2 cups powdered sugar
    1/2 cup tiny chocolate chips or pieces
    1/2 cup minced marichino cherries without the juice

DIRECTIONS:
     1. mix all ingredients together the night before using and
         drain any liquid before you fill the shells
     2. fill the shells completely with a teaspoon on both ends
     3. you should get 2 doz or so filled canolis
(OPTIONAL)
    1/2 cup smashed pastaschios to dip the ends in after filling
   
   
      

RANCH DRESSING WITH YOGURT AND BASIL ASHTON STYLE #(60)

      One would question making a ranch dressing with yogurt and  basil.  My advice is to try it and see for yourself how it tastes!  I have found the combination to work well!

INGREDIENTS:
     4 cups plain yogurt
     2 cups virgin olive oil
     1/2 cup white wine vinegar
     1/2 cup water
     1 bulb of garlic cloves peeled and minced
     3 tab basil
     1 tsp salt
     1 tsp pepper or to taste
     1/3 cup Contadina tomato paste
     1/4 cup sugar

DIRECTIONS:
     1. mix all ingredients except the olive oil
         in a blender
     2. slowly pour the olive oil into the
         blender at a low speed until all is
         incorporated
     3. taste for flavor and salt; adjust if necessary
   

BEEF STROGANOFF ASHTON STYLE #(59)

     Believe it or not all beef stroganoff is not the same!  The following recipe is a variation of one that a
friend of mine uses.  To me, it is important that food should not taste bland and some stroganoff recipes are just that.  My variation of this classic Russian recipe has taste and richness in flavor. ENJOY

INGREDIENTS:
     2 lbs of boneless ribeye steak or any tender beef
     1 cup of flour
     1/2 cup of virgin olive oil
     1 stick of butter cut into pieces

     2 lg onions peeled cut in half and sliced

     4 cloves of garlic peeled and minced
     1 lb of  mushrooms cut in half
     8 oz of sour cream
     3 tab Millers or equiv. beef base
     1/2 cup good sherry wine
     3 tab of  good paprika
     16 oz of wide good egg noodles

DIRECTIONS:
     1. partially freeze meat and slice into 1/2 inch strips
     2. peel and slice onions
     3. pour virgin olive oil and the butter pieces in a large
         fry pan over moderate heat constantly stiring until
         the butter is melted
     4. fry onions and mushrooms in the oil butter until
         golden brown (set aside)
     5. add the garlic and fry about 5 minutes constantly
         stiring ( don't burn!) (set aside)
     6. dredge meat in the flour until all sides are covered
     7. fry coated meat in the oil and butter until all is browned
     8. mix the sherry wine and beef base and
.        add to the pan and stir in with the meat and cook about 10 minutes
     9. add the paprika and stir into the meat until incorporated
    10.add the sour cream and stir in until incorporated
         continue cooking for about 5 to 10 minutes
    11. cook the wide noodles until adente
    12. put some noodles in the middle of each plate and
          add the stroganoff to cover most of the noodles
    13. this recipe will serve 6 or more people generously
    

* GRILLED SALMON IN A SHERRY CREAM SAUCE ASHTON STYLE (#58)

This recipe is a variation of the Newburg recipe.  There are some changes on how to prepare this dish including cooking the salmon on an outdoor grill. This can be a non meat dish using Penzenkys Vegetable
base instead of the chicken base

INGREDIENTS:
     4 (8OZ) salmon pieces about a 1 1/2 thick each
     or add additional pieces for additional guests
     sprinkle a rub made of the following:
         3 tab dried oregano
         3 tab dried basil
         3 tab cumin
         2 tab powdered garlic
         1 tab kosher salt
         1 tsp coarse black pepper
         3 tab of dark brown sugar

     8 oz of heavy cream (separate amount from the creme fraich)
     8 oz of creme fraich made from 4 oz of sour cream
     or buttermilk and 8 oz of heavy cream and let stand about
     4 hours and then put into the refridgerator
     8 oz of virgin olive oil
     1 stick of  unsalted butter
     1 medium onion peeled and minced
     1 tsp of white pepper
     2 tab of Millers chicken baseor equiv
     1 tsp saffron
     for non meat use Penzeys Vegtable base

DIRECTIONS:
     1. mix the rub ingredients together in
         a large bowl and sprinkle a slight
         handful on both sides of the salmon
    2.  cook the salmon on an outdoor grill
         about 4 min on each side and set aside

TO MAKE THE SPECIAL SAUCE:
    3. pour the virgin olive oil in a large fry pan
    4. cut the stick of butter into pieces and add
        to the olive oil
    5. add the minced onions and fry until translucent
        and slightly brown
    6. add the sherry wine and stir into until incorporated
    7. add the heavy cream and stir in until incorporated
    8. add half of the creme fraich and stir in until incorporated
    9. add the 2 tab of Millers Chicken base or equiv or the
        Penzeys Vegtable base for non meat and stir in until
        incorporated
   10. add the tsp of saffron and stir until incorporated
   11. cook over low heat until well mixed
   12. return the salmon pieces into the sauce and cook
         an additional 10 to 15 minutes and serve
    
    

* LOBSTER OR SHRIMP NEWBURG ASHTON STYLE (#57)

     I don't quite remember when I first had Lobster Newburg but I do know how much I enjoyed it and have ever since.  There are many variations but the original was created in 1876 at Delmonicos Restaurant in New York City.  The actual creator was Ben Weinburg a sea captain and was orignally named for him "Lobster Weinburg".  An argument between Weinburg and Charles Delmonico caused the name to be changed to what we now call Lobster Newburg.  For Lobster Newburg use two to three 1 1/4 lb lobsters cooked and the lobster removed from the shell.  One can use different seafood such as shrimp which we are using here; sea scallops, or even a salmon variation recipe that is made slightly different than this recipe.  My shrimp variation is more complicated than the original Lobster Newburg recipe but what the heck try both and decide which one you like better though this recipe is a variation that I enjoy as much as the orginal. This also can be made as a meatless meal using Penzeys Vegtable base instead of the Millers Chicken base

INGREDIENTS:

2 lbs extra large or jumbo shrimp (about 25 shrimp per pound)

1 1/4 pound lobster

8 oz heavy cream
8 oz creme fraich made from 4 oz of  sour cream or buttermilk and 8 oz of heavy cream
mixed together and allowed to set until very thick (or commercial creme fraich)
8oz of virgin olive oil
1 stick of butter
1 medium onion, peeled and minced
1 tsp white pepper or a 1/2 tsp of  cayenne pepper for pursts
2 tab of Millers or Penzeys Vegtable  soup base
1 tsp saffron

DIRECTIONS:
     1. pour the olive oil in a large fry pan and add cut up
        butter over moderate heat until melted but not brown
     2. add the minced onions and fry until translucent

     3. add the 2 lbs of shrimp and fry until pink (and set aside)

         until cool and remove the shells and put them into a qt

        of water.and put the lobster into boiling water for 6 or 7 minutes,

         remove and cut  all the lobster meat into small pieces.

        take all the lobster shells and put them in th same small pot the

        shrimp shells are in and boil about 15 minutes (add water to keep

        the amount the same as you started).

     4. add the sherry wine into the soup pot and stir

     5. add the heavy cream slowly until incorporated
     6. add the 2 tab Millers Chicken or Penzeys Vegtable soup base

     7. add the creme fraich stiring as you add until incorporated

     8. strain the lobster and shrimp shells and add to the soup pot

     9. add the tsp of Saffron

    10. return the shrimp stir in until hot

    11.  this will serve 4 to 6 generously ENJOY

OPTION:
    3/4 lb of  Linquini cooked according to the box and plated
    and add sauce