VEAL OR PORK CUTLETS WITH WINE AND CHEESE SAUCE ASHTON STYLE #(87)

       Veal cutlets have been a great Italian recipe for probably hundreds of years.  It can be  great dishes such as veal scalapini, veal picata; or a great sandwhich with real Italian bread.  What else is great about cutlets is that it takes a small amount of meat that can literally feed a family.  The following recipe is a variation of the veal cutlet. Yet if one can't find or possibly afford veal; one might wish to try pork sirloin which is much cheaper, probably not quite as tender; but can be an excellent substitute. Both require having to be pounded very thin for such a recipe; and othewise can be treated the same way.  Would I recomend veal, yes; but there are inidividuals that would not eat veal because it comes from a young cow or really can't afford it.  Try using the pork sirloin and let me know what you think ENJOY

INGREDIENTS:

       1 lb of either pork sirloin or thinly cut veal

       1/3 cup of extra virgin olive oil

       1/2 stick of salt free butter

       1/2 cup of flour

       1/2 cup of parmesean cheese

       1/2 cup of grated provolone or mozzarala cheese

       1/3 cup of  white port wine

       1/3 cup of Pinot Grigio white wine

          6 cloves of garlic, peeled, smashed, and minced

       1/3 cup of large capers

       1/2 tsp salt

       1/2 tsp pepper

DIRECTIONS: (PRE HEAT OVEN TO 350 DEGREES)

     1. put the meat in a large plastic bag and using either

         a mallet or a flat bottom glass bottle; pound the meat

         until it is only about a little more than an 1/8th inch thick

        (try not to tear the meat)

    2. dredge the meat in the flour until both sides are covered

    3. pour the olive oil into a large metal handle fry pan over moderate heat

    4. add the butter and stir into the virgin oil until all is incorporated

    5. once the oil is hot but not smoking add the garlic and stir until

        the garlic is slightly brown (don't let the garlic burn!)

    6. remove the garlic and set aside

    7. add the floured meat and fry until the meat is brown and turn

        over and brown the other side, remove and set aside

    8. and both wines in the fry pan, cook the wine until it is

        incorporated

    9. return the garlic back into the pan

  10. add the capers into the pan and cook and additional

       5 minutes

  11. return the meat back into the fry pan 

  12. sprinkle the top of the meat first with the grated

        cheese and then the parmesean over that under

        the boiler until nicely brown and serve 

      

ARTICHOCKES WITH MEAT STUFFING ASHTON STYLE #(86)

     When I was young some 60 years ago my mother made aritchokes two ways; one with breadcrumbs (recipe #(3)and one with ground meat which was actually the same reicipe as the one for Italian meatballs.  They were both excellent dishes and we loved them both.  The following recipe is the one with ground meat and well worth trying.  Let me know what you think of it ENJOY

INGREDIENTS:

     3 to 4 ripe artichokes; but not with black edged leaves and

     certainly not one that is dry looking or not ripe enough

     so that it is not ready to eat. cut about a half an inch off the bottom

    (cut the stem off and sav it as it is close to tasting like

    the heart of the artichoke when you cook it in water)

 MEAT STUFFING RECIPE

      INGREDIENTS:

           3 to 4 ripe artichokes (dark green,

           not black on the leaves; not dry looking,

           not light green or not ripe)

RECIPE FOR MEAT STUFFING

          1 lb of ground chuck or equiv

          1 cup of  Italian bread crumbs mixed with

          2 tab of  Italian seasoning herbs

          1/2 cup of parmesan cheese

          1 large egg

          5 cloves of garlic, peeled and minced

          1/2 tsp salt

          1/2 tsp pepper

DIRECTIONS

     1. put the ground chuck into a fairly large

         bowl

     2. add the bread crumbs, garlic, salt and pepper

         and the one egg 

     3. mix until all the ingredients are incorporated

     4. open the leaves on the artichokes to accomodate

         the meat.

     5. stuff the meat inbetween the leaves

         but leave a 1/4 inch on top

     6. put the artichokes in a roasting pan

         that has 2 inches of water in the bottom

         and bake in a 350 degree oven for about

         45 minutes

     7. now mix 1 cup of bread crumbs with 1/2 cup

        of parmesean cheese, 3 tab of virgin olive 

        oil, 1/4 tsp salt and 1/4 tsp pepper and mix

        it well and put it on top and with one egg

       mixed in a cup for an egg wash which you spoon

       over the bread crumb topping  and put the

      artichokes back in the oven under the broiler

      for about 10 minutes or until the top browns

   8. make 3/4 pound of thick spaghetti according

      to the box and after you remove the artichokes

      from the roasting pan add

      

    

ITALIAN OMLETTE TERRIENE ASHTON STYLE #(85)

INGREDIENTS:

about 3 lbs of puff pastry for a large cake form

4eggs mixed with fresh parsley and a little water

provolone or Fontina cheese slices

capicola ham slices

fresh spinach

fresh tomato slices

3 red peppers, charred and peeled in water

2 tab of dried basil

*ENGLISH TRIFLE " ITALIAN" ASHTON STYLE #(84)

       My wife Dottie have been making English Trifle for almost 40 years.  Even though we call it English Trifle it is actually an Italian dish that the English adapted because they loved it as much as the Italians do.

The recipe that follows uses only cooked fillings and homemade sponge cake.  Instant is a word that I would be loath to use.  The parts that are in this recipe are labor intensive but the end result is delicious.  Let me know how you like it ENJOY

INGREDIENTS:

SPONGE CAKE

pre heat oven 325 degrees

1 1/4 cups cake flour

1 1/4 cups sugar

6 eggs separated

1/3 cup of canola oil

1/2 cup cold water

1/2 tsp cream of tarter

1 tsp pure almond extract

1/2 tsp salt

DIRECTIONS:

     1. separate the eggs
     2. beat the egg yolks in a a Kitchen Aide

         mixer until lemon color and then slowly

        add the sugar

    3. add the vanila extract, water  and

        continue beating until incorporated

    4. slowly add the flour and continue 

        beating until incorporated

    5. in a separate bowl, using a whisk

        beat the egg whites until stiff and

        then add the cream of tarter and

        keep beating until egg whites are 

        stiff

    6. add the egg yolk mixture into the

        egg whites and using a rubber 

        spatula, fold into the egg whites

        until blended

    7. pour the mix into an ungreased 

        tube cake pan

    8. bake in 325 degree oven for 

        about 1 1/4 hr; check doneness

        by tapping the top of the cake 

        and it should it springs back 

INGREDIENTS FOR MAKING 

TRIFLE

    chocolate mouse (I use Julia Childs recipe)

    1 jar of raspberry preserves

    1/2 cup of brandy, sherry, rum, or orange liquor

    vanila pudding (cooked kind)

    whipped cream or creme fraiche (see recipe #93) or 3 cups; 8 oz of

    heavy cream and 3 oz of either sour cream or buttermilk;

    let stand on counter until it gets thick)

   1 box of  blueberries

   1 box of strawberries cut in half

   1 box of raspberries 

DIRECTIONS:

   1. cut cake into 1/2 inch thick by 2 inch long

   2. spread raspberry preserves on one side and

       line a large clear glass bowl or an actual trifle bowl

       on bottom and up the sides

   3. sprinkle a little liquor on the cake 

   4. layer strawberries,  blueberries, raspberries, 

       alternating with mouse, vanila pudding, cream,

       and then another layer of cake that you cover

      the one side with raspberry preserves and which

      you sprinkle liquor on

  5. the top should be 1/2 inch of cream and that you

      then decorate with strawberries, raspberries, blue

      blueberries, and almond slices

  6. put in refrigerator until ready to serve      

    

OMELETTE ITALIANETE, ASHTON STYLE #(83)

       Recently I fell in love with omeletes from simple omlettes to Western omlettes, Cheese omlettes etc.  I also found that I like them slightly undone rather than hard.  Not that I like runney egg yolks and whites. I began thinking how an Italian omlette would work and what ingredients one would put in them that was both favorful and tasty.  The following recipe is a version of  what I thought an Italian omlette should be.  Please try it and let me know what you think ENJOY

INGREDIENTS FOR ONE ITALIAN OMLETTE

      ITALIAN STYLE INGREDIENTS TO PRE COOK:

          4 oz of  Italian sausage fried and crumbled

          3 tab minced onions

          3 tab fine cut tomatos (regular or Roma)

          1 tab of parsley for the top of the omlette in the plate

          3 tab of virgin olive oil

DIRECTIONS:

      1. put the 3 tab of olive oil in a fry pan over moderate heat

      2. when the oil is hot add the onions and sausage  and fry

          until the onions are stlightly brown and the sausage is crumbly

      3. add the tomatos and fry until incorporated with the onions and

          sausage set remove and set aside (you may wish to use only a

          half of these ingredients per omlette or all of it as it is your choice

          

          OTHER INGREDIENTS:

       2 large eggs mixed in a bowl

       2 tab of canola oil

       1/2 stick of unsalted (sweet) butter or Smart

       2 tsp of basil

       3 tab of  Fontina or Provolone Cheese fine cut

       pinch of salt

       pinch of pepper

DIRECTIONS:

       1. after you have pre cooked the onions, sausage

           and tomatos set them aside in a bowl

      2.  add the oil and butter in a non stick 7 inch bottom

           fry pan over moderate heat

      3. when hot, add the mixed eggs and let cook awhile

           until softly but not real hard

      4.  add the cooked ingredients in the middle first,

           then add the cheese, apinch of salt and pepper

           and fold over and let cook an additional minute or so

      5. plate the omlette and add the parsley on top and eat

      

BBQ RIBS "DONE RIGHT", ASHTON STYLE #(82)

     I have to admit, I don't like BBQ ribs that have been boiled to death even if their tender.
Equally, I don't like ribs that have been baked in the oven as they are usually tough and dry.
The following recipe is different and I believe as tender as you would want and not dry. Please
try it and let me know what you think and if you like this recipe ENJOY

INGREDIENTS:

     1 bunch celery which you cut the end off, wash

       each stalk and then chop them into 1 inch pieces

     6 large carrots peeled and cut into 1 inch pieces

     4 lg onions, peeled, cut in half and rough sliced

     3 lbs of baby back or St. Louis style ribs cut in half 

     1/3 recipe of  Frank Ashton's famous BBQ sauce, recipe #(55)

DIRECTIONS:

    1. preheat the oven to 400 degrees

.   2. mix Ashton's BBQ rub below

    3. mix the 3 vegtables together (these mixed vegtables

        will keep the ribs moist and at the same time cook

        them to be ready to BBQ

   4.  take almost half the 3 vegtables and put them on the

        bottom of a large roasting pan

   5.  sprinle the rub on both sides of the ribs and place

        thme on the vegtables in the roasting pan

   6.  put the rest of the vegtables on the ribs totally

        covering them

   7. bake for 45 minutes to an hour until the ribs are

       almost done

   8. remove the ribs and you are ready to put them

       on the grill

   9. grill them about 15 minutes on each side

 10. brush the BBQ sauce on the top an turn the

       ribs over and continue to cook about 5 or so

      minutes; turn them over and brush the other side

      with BBQ sauce and then turn them over and cook

      them for about 5 minutes; (repeat saucing them until

      your satisfied (don't let them burn) 

 11.will serve 4 to 6 people generously

RUB INGREDIENTS:

     1/2 cup brown sugar

     1/3 cup garlic powder or salt (if you use

     garlic salt don't add salt

     1/3 cup oregano

     1/3 cup paprika

     2 tab of pepper (for a hot rub add red pepper)

     4 tab cumin

     add tab salt if necessary

DIRECTIONS:

     1. mix all the ingredients and rub both

         sides of the ribs and your ready to

         bake about 45 minutes or so

VARIATION;
CHINESE TEA SMOKED RIBS
1. take 20 bags of tea and soak them in water
    about 1/2 hr and rince wring them with your
    hands till most of the water is out.
2. put them in double foil and wrap them keeping
    them flat. 
3. poke a few holes on top and put them on one
    side of the grill on medium high heat.
4. put the BBQ sauced ribs (step 10) on the other side
    and bake ribs with the top closed about an additional
    45 minutes or so adding addtional BBQ sauce a few
    times and making sure the ribs don't burn.
5  serve

   

    

     

*APPLE SAUCE SIMPLE BUT GREAT! ASHTON STYLE #(81)

  I never thought about how one makes good apple sauce until several people who were helping me with a dinner asked how I made it. I have to say I was surprised I thought everyone knew how to make apple sauce,  but not so:  this is why I am giving this simple but great recipe out. Remember, most canned apple sauce is rather bland but if you have to buy any, make sure its at least chunky.  Try this recipe and let me know what you think ENJOY

INGREDIENTS:

4 lbs of delicious apples, peeled, cut in half and then cut into wedges as if you were using them for an apple pie. 

1 cup of brown sugar

3 to 4 tab of cinnimon

2 cups of water or apple juice

1 potato masher

DIRECTIONS:

1. pour the water or apple juice into a large soup pot

2. add the apples and cook them on moderate heat

    using a defuser  ( a defuser is a pie shaped double

    metal full of holes on both side that you can only buy in a well

    stocked hardware store for only about $4 or so and which will

    prevent the apples or any sauce from burning)

4. put  a cover on the pot and check it every few minutes until it

    gets hot and the apples begin to soften; (each time you look at

    the apples stir them

5  once the apples begin to cook in ernest, add the dard brown

    sugar and cinnimon and stir them in until incorporated

6. as they get even more soft and begin to melt together you can

    now mash them with a potato masher until they look like apple

    sauce (if not sweet enough add a little more brown sugar; if too

    sweet (whoops)

7. this recipe will serve 10 or more generously

*ZUCCHINI BREAD ASHTON STYLE #(80)

If you want to look like your a master gardner grow aucchini's and tomatos. They both can be very prolific  and the plants look good. The only problem with zucchini is that it is not only very prolific but hard to get rid of.  People actually go out their back door when they see me coming bearing 2 to 6 zucchini.  Tomatos they usually like to take but not zucchinis. The one good thing that zucchinis are good for is zucchini bread which is much like bannana bread.  The following recipe is a version from one my mother uses and I hope you will try it and let me know what you think ENJOY  

INGREDIENTS:

      3 cups grated raw zucchini with skin on

      4 large eggs

      3 cups flour

      1 cup regular oil

      2 tab vanila

      1 tsp cinnamon

       1tsp salt

       1 tsp baking powder

       1 tsp baking soda

       1 cup dark raisens

       1 cup chopped walnuts

DIRECTIONS

       1. pre heat oven to 325 degrees

       2. butter the insides of 2, 9" by 5", by 2 3/4" loaf pans

       3. pour 1/2 cup of flour in the pan and move it around

           until the insides are all covered

       4. do the same to the other loaf pan

       5. mix all the dry ingredients in a Kitchen Aide bowl

          as well as the vanila on low speed until all incorporated

      6. on low speed add the oil a little at a time until incorporated

      7. on low to medium speed add the zucchini into the bowl and mix

          until incorporated

      8. pour into the 2 loaf pans evenly

      9. bake for 1 hour at 325 degrees

    10. put a tooth pick in the center, it is

          done if it comes out clean

*TILAPIA OR COD FILLETS ITALIAN, ASHTON STYLE #(79)

  Sometimes I think you can make a dish with cardboard as long as you use homemade tomato sauce, onions, garlic, Greek olives, and basil.  The following recipe is with either Tilapia or cod fillets  Yes, also preferably homemade tomato sauce. This is a very simple recipe and is much better than maranara sauce. Try it and let me know what you think ENJOY

INGREDIENTS:

      1/3 cup of virgin olive oil

      1lb (4 fillets)  of  tilapia or cod fillets 1 for each

      person. (there will be enough sauce for 6)

      2 cups of homemade tomato sauce (if not

      homemade you can also use diced or

      crushed tomatos

      2 onions, peeled, cut in half and sliced

      4 cloves of smashed garlic

      6 to 8 Greek or Kalamata olives with

      the pit removed

      a slight handful of large capers (rinced in cold water)

      1/2 cup of  Ruinite red or white wine (Pinot Grigio

     is good too)

      2 tab of dried basil

      (optional, a slight handful of fresh basil)

DIRECTIONS:

     1. pour the virgin olive oil in a large fry pan

     2. when the oil is hot add the fish and fry

         until its brown, turn over and brown the

        other side. carefully remove and set aside

     3. add the sliced onions to the same fry pan

         and fry until slightly brown

     4. add the smashed garlic and capers and cook

         an additional 5 to 8 minutes (don't burn the garlic)

     5. add the tomato sauce and basil and 1/2 cup red

         or white wine with the onions and stir until all is incorporated

        (remember you can make your own sauce; recipe  #(39)

     6. add the olives and continue to stir about 5 minutes

     7. add the fresh basil if you have some otherwise it will

         still be ok

     8. carefully return the fish to the sauce and ladly it over

         the fish and continue to cook about 5 or 6  minutes

     9. plate the fish and ladle the sauce with the olives over

         the fish

   10. this recipe will serve 4 people generously

    

    

        

*CARROT CAKE TO DIE FOR ASHTON STYLE #(78)

      I am not a great fan of cakes; ok there are exceptions such as cheese cake, cassata cake, Italian strawberry cake, English plum pudding, English Christmas pudding, and one of my favorite Fruit Cake,  and a few others. But one cake remains my favorite and that is carrot cake.  Not just any carrot cake.  I can't stand store bought carrot cake which has no flavor and just a half a carrot ,if that, in the recipe. A few 

exceptions is one made at a bakery and also the one I am giving you the recipe for! ENJOY

INGREDIENTS:

       1 1/4 cups of Crisco or equiv

       4 eggs

       2 cups sugar

       2 cups flour

       2 cups grated carrots

       1 cup crushed pineapple

       1 cup dark raisins
       2 tsp pure vanila

       2 tsp cinnamon

       2 tsp baking soda

       1 tsp salt

DIRECTIONS:

     1. preheat the oven to 350 degrees

     2. mix all the dry ingredients

     3. beat eggs until incorporated

     4. add the sugar and Crisco and mix

         until incorporated

     5. add the dry ingredients a little at a time

     6. add the carrots and pineaple and raisins

         and mix until incorporated with the other

         ingredients

     7. you can use two 9 1/2 inch cake pans 

        which  you first butter the entire insides then put

         a 1/2 cup of flour and keep moving it around

        the insides until it is all covered

    8. pour batter evenly into the pans

    9. bake for 35 to 40 minutes until a toothpick comes

        out clean when you stick it in the center of the cakes

ICING RECIPE:

     INGREDIENTS:

         1 1/2 sticks of butter which is at room

         temperature

         1 1/2  bags of powdered sugar

         4 tsp vanilla

         6 oz of  Philadelphia Cream Cheese

DIRECTIONS:

          1. mix the butter, which should be at room

             temperature, powdered sugar, vanila, and
             one pkgof Philadelphia Cream cheese also
             at room temp. with 2 tab of milk in a mixer
             and mix on medium spead with a beater
             until the icing is nice and creamy

         2. take the cakes out of the cake pans and

             if neccesary using a thin double thread cut

            the dome top of one cake even and put it

           on the bottom of a plate and put icing on

           until it is covered and then put the next cake

           on top of it so it is even and then ice the sides

           and top of the cake

          

.         

*DOTTIES RHUBARB AND PEACH SAUCE ASHTON STYLE #(77)

      Rhubarb is one of those fruit type dishes that does not appeal to everyone as it is both sweet and very tart.  It also can be mush and stringy if cooked too long.  Many people cut it up, add sugar and cook it in a

sauce pan.  Dottie sometimes will cook it with strawberries.  This recipe is a simple one and ingredients include Rhubarb and peaches. ENJOY 

INGREDIENTS:

     4 cups of rhubarb (chopped)

     2 cups of peaches with the skin (chopped0

     1 tsp salt

     

DIRECTIONS:

    1. cook in a sauce pan at low boil for 10 minutes

    2. serve with vanila ice cream

    3. double the recipe for 4 and triple it for 6

    2. double the recipe for     

*FIG SAUCE FOR PORK, CHICKEN, ETC. ASHTON STYLE #(76)

          My wife Dottie and I enjoy visiting the Westside Market on W. 25th St. in Cleveland as we have always enjoyed exploring the various stalls selling such things as sheeps heads, veal kidneys, chicken feet, pigs feet, neck bones, and many other cuts of meat, fish, breads, pastries etc.  In the long corridor outside are many vendors selling all kinds of vegtables and fruits.  It was there I saw a box of one of my favorite fruits "FIGS". The box I bought had about 20 figs for $10 so I bought the box, ate about 5 of them and decided to make "fig sauce' with the rest. The recipe that follows is such an excellent sauce for dishes using chicken, pork, beef and even fish.  Try it and let me know what you think.  I used it with much success with a chicken dish. ENJOY

INGREDIENTS:

     2 cups of fresh figs, peeled and minced

     1/2 cup of virgin olive oil

     1/2 stick of butter

     1/2 cup of minced onions (Vidalia would be good)

     4 cloves of garlic, peeled, smashed and minced

     1/2 cup sweet sparkling white wine such as a Risling,

     Lambrusco Bianco, even Pinot Grigio

     1 sprig of fresh thyme

     3 tab of terryake sauce

    

DIRECTIONS:

     1. pour the virgin olive oil in a lg fry pan

         over moderate heat

     2. add the butter and stir until its incorporated

         with the oil

     3. when the oil is hot add the onions and fry

         about 7 to 10 minutes until slightly brown

     4. add the garlic and continue stirring and fry

         an addtitional 5 minutes or so  

     5. add the figs and stir until they are incorporated

         into the mixture

     6. add the white sparkling wine  (its imporant

         to use sparkling white wine) 

     7. cooking over medium heat, add a tab of  Millers

         or equiv chicken base stiring it until it is incorporated 

         about 10 minutes

     8. This sauce is enough for 4 to 6 persons on several

         different types of meat or fish 

*DOROTHY ASHTON'S FAMOUS APPLE PIE (I AM WILLING TO BET) ASHTON STYLE #(75)

         My wife Dottie has made apple pie for many many years.  Every time its great, not just good but great.  I hear so many people I know who say they can't make a good pie. I believe the reason is that they don't follow the recipe or try to make shortcuts. Both will destroy the pie. I play a part in that she is not crazy about having to cut the apples so this important part has become my job.  Another important part is picking the right apples to use for the pie.  In the beginning of her apple pie experience she used MadIntosh but now Dottie prefers 2 lbs of Gala and 2 lbs of Granny Smith. MacIntosh is still a great apple to use and all Gala is also great to use. For me all Granny Smith is usually too crunchy. Delicious apples are good for apple sauce but are too soft for apple pie (though mixing a few in with the others will make the pie a little softer to the taste). ENJOY

INDGREDIENTS:

     4lbs of apples, again Dottie uses

     Gala and Granny Smith most of the time

     the apples are peeled, cut in half and then

    cut into wedges ( I always leave a couple of

    seeds and a little peel to make sure everyone

    truly knows its homemade

    2 cups of all purpose flour, never self rising

    1 1/2 tsp salt

    2/3 cup of crisco

    1 egg for a wash

    1/4 cup ice cold water ( add a little water at

    a time to get a soft but not sticky dough)

    use a 9 inch pie dish and a good rolling pin

APPLE PREPARATION TO GO INTO PIE

     INGREDIENTS;

         4 lbs  of  apple wedges

         1/4 cup of flour

         1 cup of sugar

         1 tsp of ground cinnamon

         1/2 tsp salt

         4 tab of butter

DIRECTIONS FOR APPLES TO GO INTO PIE

      1. mix all the dry ingredients with the apple wedges

      2. when pie crust is made, pour all the apples into the

          pie crust and put the butter in small amounts around

          the top of the apples and then put the top crust on and

          flute the edges.

      3. mix the egg with 1 tab of water and brush the top

          completely or instead of an egg wash you could

          sprinkle sugar on top (your choice)

         

      3. bake in a preheated 425 degree oven with a piece of

          aluminum foil around the edges;  bake for 45 minutes

          and uncover for 15 additional minutes to brown the

          top

        

   

DIRECTIONS FOR PIE CRUST DOUGH:

   1.  mix the flour and salt together in a lg bowl

   2. mix in the Crisco a little at a time with a fork

      (never a spoon)  until the dough is crumbly

   3. add the ice cold water a little at a time

       but don't daudle (the less you work the dough

       the flakier the crust will be

  4. using a floured rolling pin, roll on a large floured cutting

      board (if you don't have one buy one-great cooks

     use the old fashion one without handles)

 5. roll the dough thin but try not to tear it; when it is

    thin enough carefully lift about half over the rolling pin

 6 the rolling pin to help you put it on the 9 inch pie plate

 7. carefully push down the dough to fit the pie plate

     (if you tear the dough, repair it)

 8. mix the apples as shown below and put into the

      bottom crust then add three dollops of  butter on

      three areas of the apples

 9. roll out the top crust, lift on to the rolling pin and then put

    on to the top of the pie and remove extra dough and then

    flute the edges and either wash the top with an egg wash

    which I prefer or sprinkle sugar on top which Dottie prefers

10 bake in a pre heated 425 degree oven for 45 minutes with

    aluminum foil around the edges and bake an additional 15

    minutes to brown the top 

   

GRILLED LAMB CHOPS IN TWO WINES WITH MUSHROOMS, ARTICHOKES, AND CAPERS#(74)

          Here is another recipe using two wines; grilled lamb chops in white port and Pinot Grigio; with artichoke hearts, crimini mushrooms with lemon zest and the juice of two lemons. What I lke about this recipe is that it is in a light sauce and the combination of the artichokes and and mushrooms and ths addition of lemon flavors and capers will also add to making this a great recipe.  Please let me know how you like it as I certainly do! ENJOY

INGREDIENTS:

     1 or 2 lamb chops for each person grilled on

     gas grill or on one that goes on top of  a gas burner

     1/2 cup of virgin olive oil

     1 stick of unsalted butter

     1 lb of crimini mushrooms cut in quarters

     2 lemons, first taking the zest off (not the white part)

     and then using a jucier to get the juice from each lemon

     1 can of  artichoke hearts without the vinegar (if you must

     use the vinegar kind, rince them well under cold water

     a good handful of large capers (rinced in cold water)

     4 to 6 peeled, smashed, minced, garlic
     1/3 bottle of sparkling white wine and1/3 bottle of pino gregio

     1/4 cup of grated Parmagaino Reggiano

     slight handful of dried parsley

     good pinch of salt

     good pinch of coarse pepper

DIRECTIONS:

    1. grill 8 to 12 lamb chops which you have lightly sprinkled

        garlic salt on both sides on either an outdoor gas grill or one

        of those cast iron grills that goes over a indoor gas burner

        until rare or medium rare

    2. pour the virgin olive oil and stick of  butter in a large fry pan

    3. when the oil and butter get hot add the lamb chops to the pan

        and cook them for an additional 5 minutes on each side; remove

        and set aside

    4. add the mushrooms to the fry pan and fry until brown

    5. add the artichoke hearts, garlic, salt an pepper, parsley and 

       capers to the pan and stir in until incorporated

    6. add the two wines into the pan and stir cooking it into

       the other ingredients for about 5 minutes 

    7. sprinkle the Parmesano Reggiano into the pan and stir until

        incorporated

    8. return the lamb chops back into the pan and keep turning them

        until the sauce covers them well on all sides

    9. plate the lamb chops giving each person 2 chops and ladle the

        sauce with the mushrooms and artichoke hearts over each piece

        or meat.

  10. this recipe will serve 4 to 6 persons generously

    

    

    

FRENCH ONION SOUP TO LIVE FOR, ASHTON STYLE #(73)

         Most good (and even many not so good) restaurants serve French Onion Soup besides other soups. It really did come from France and is delicious especially with a loaf of a French Baquette  However, there are some problems on how it is made and the following are just some I have heard: "This soup usually has a thick layer of melted mozzarala cheese on top. (Sometimes I wonder how many diners have choked on this)". The other complaints I have heard about serving this soup besides the cheese is "too salty" "tastes like it came out of a can" "too many onions" "too few onions".  I am sure there are other complaints but you get the idea of what not to do with this great soup.  This recipe is a version that I have developed which can easily serve 8 to 12 people generously. I hope you will try this recipe and let me know what you think of  it. ENJOY

INGREDIENTS:

     3 lbs of  yellow onions, peeled, cut

     in half and sliced (onions don't have

     to be thin)

     1/2 cup of virgin olive oil

     1 stick of unsalted butter

     1/4 lb of  grated swiss cheese

     1/2 lb of grated, half swiss, and half parmesaen cheese

     1 tab sugar

     1 tab coarse pepper

     3 tab flour

     1 bunch fresh sage tied

     3 or 4 bay leafs

     1 cup of sherry wine (you could

     use dry white or red wine)

     8 cups stock (see stock recipe below)

DIRECTIONS:

     1. pour oil in lg fry pan, add the butter, and

         cook over moderate heat

     2. when oil is hot, butter is melted and incorporated,

         add the onions and fry while continuely stiring until

         onions are translucent

     3. add the sugar and salt and continue frying

     4. add the flour a little at a time and continue to stir

         until all is incorporated

     5. move to large soup pot and add a little of the

         stock and stir until incorporated

     6. add the rest of the stock, bay leaves, pepper, sherry wine,

         1/4 lb of grated swiss cheese and simmer about

         an hour or so

     7. taste for flavor and adjust salt and pepper if

         necessary

     8. cut good French Baquette into thick slices,

         brush virgin olive oil on each side and place

         under broiler until brown, turn over and do

         the same on the other side

     9. ladle the soup, (making sure to have enough

         onions) into individual soup ramkins, or ladle

         into a large earthenware pot and put the

        thick cut bread (one in the small ramkins, or

        enough to fill the top of  the large earthenware pot

  10. sprinkle each piece of bread with enough grated cheese

        to completely cover each piece

  11. put into the broiler and bake until the top

        is completely browned

  12. will serve 8 or more generously

     

   STOCK RECIPE

    INGREDIENTS:

        1/2 cup of virgin olive oil

        2 lbs of beef bones (steak, shank, etc)

        1 lb of chicken bones (back, neck etc.)

        2 medium onions peeled, cut in half and

           rough sliced

        4 lg carrots, peeled and rough cut

        4 celery stalks cut in thirds

        4 cloves of garlic

DIRECTIONS:

        1. pour olive oil in lg fry pan over

            moderate heat

        2. when oil is hot add the onions and

            celery and fry until quite brown (set aside)

        3. add the bones into the same fry pan and cook

            until very brown remove and put into a lg soup pot

        4. add a little stock into the fry pan and add the

            Millers or equiv Soup Base into the fry pan

            continuely stiring until it is incorporated, remove

            and put into the soup pot

        5. put all the bones, vegtables, garlic and

            8 cups of water and soup base,  in a large soup

            pot and bring to boil and then reduce and

            simmer uncovered  for about 5 hrs (stir occasionaly

            and add some water if necessary)

       

        5. strain into another pot and stock is ready to use

         

    

         

CHICKEN ITALIAN EN CROUTE ASHTON STYLE (ITALIAN POT PIE) #(72)

     I have learned to love pot pies and in the process of making a recipe for this blog. This caused me to start thinking about what I would want in such a recipe. I then started to think about what one would put into an Italian version of such a recipe.  The following is the recipe that I thought such a pie would be like using some Italian ingredients.  When I made it I was surprised how good it was.  I suggest you try it and let me know what you think! ENJOY

INGREDIENTS:

      1/2 of a chicken fryer about 2lbs

      1/2 cup of virgin olive oil

      2 small zucchini cut into 1 inch pieces with

      the skin on

      1 yellow summer squash cut into 1 inch pieces

      3 large carrots cut in half and then cut into 1/2

      inch pieces

      2 medium onions, peeled, cut in half and cut into

      1/2 inch slices

      2 stalks of celery, cut down tthe center and cut into 1/2 inch

      slices

      1/2 can of Contadina tomato paste

      16 oz of homemade tomato sauce or 16 oz of Contadina

      diced tomatos

      2 tsp of dried basil

      1 handful of fresh basil rough cut

      1 tsp of oregno

      1 tsp of coarse pepper

      2 tab of sugar

      1 tab of flour

      2 tab of Millers or equiv chicken base

      2/3 cup of heavy cream

      1 egg

DIRECTIONS:

     1. boil the 1/2 of a fryer chicken in 3 qts of water

         for about 1 hr set aside and let cool; then cut

         the chicken into 1 inch pieces (both light and dark meat)

     2. pour the olive oil into a lg fry pan over moderate heat

     3. when the oil is hot add the zucchini and summer squash and

         fry until slightly brown (don't overcook) set aside

     4. add the carrots and fry until slightly brown

         set aside

     5. add more olive oil if neccesary and then add the onions

         and celery and fry until slightly brown then add the dried

         basil, oregano, coarse pepper, sugar,  and 1/2 can of 

        Contadina tomato paste and stir until all is incorporated

    6. add the homemade tomato sauce or diced tomatos and 

        stir until incorporated  (simmer about 10 minutes) 

.  7.  add the heavy cream and make a paste with a little water

        and flour, then a little more water and add to the pan   

.  8. add the 2 tab of Millers or equiv Chicken base and stir in

        until it is incorporated

   8.. return all the vegtables to the pan and  stir until incorporated

   9. make the pie dough for a 9 inch pie(use the recipe for apple

       pie dough #(75)

 10. pour all the ingredients into the bottom of the 9 inch pie

       shell and then put the top on and flute the edges

 11. make a light wash of an egg and water and brush the top

       of the pie and bake at 400 degrees for

   

STEAK AND KIDNEY PIE,( MY FAVORITE AND ALSO SHERLOCK HOLMES) ASHTON STYLE #(71)

      I know that the reason I enjoy kidneys is that my father loved kidneys usually with tomato sauce and onions. I tried them and found I enjoyed eating them.  Understand I also like chicken gizzards, beef heart, and chicken liver. As I grew up I decided to try steak and kidney pie and found that I really loved it. Unfortunately I am the only one in my family who does.  When my wife Dottie and I visited London we had lunch at Mrs. Hudson's Restaurant which was at the time next to Sherlock Holmes Museum on Baker Street. Sherlock Holmes is one of my favorite historical figures and eating this pie is a great treat for me as it reminds me of him. The pie I had there was made with venison, beef, and pheasant along with beef kidneys. Unfortunately the restaurant is no longer there.  But alas, when we visited London and stopped at Sherlock Holmes former residence, a man told us that there is another restaurant in London called Sherlock Holmes near Leicester Square in the West End theater district of London. Their menu had a good version on it for my pie so I was able to not miss out.

         Another restaurant I would go to almost every year was called "The Buttery" in Niagra On The Lake near Niagra Falls.  They had a great steak and kidney pie which I thouroghly enjoyed.  A couple of years ago it was sold and the new owners doesnt serve my pie.  However I still am able to make it at home.  I used to use beef kidneys but now have found that veal kidneys are milder and better.  I also make this English delight with rib steak which is tenderer and has a great flavor. I hope you will try this recipe and et me know how you like it. ENJOY

INGREDIENTS: (pre heat oven to 400 degrees)

     a 16 oz rib steak without the bone and

    the steak cut into 1 inch square pieces

    16 oz or so, of veal kidneys about 2 kidneys; cut

    the kidneys off of the whole kidney into individual

    kidney pieces (beef kidneys will work if you can't get

    veal kidneys) cut them in half
    16oz of small bella or white button mushrooms cut

    in half

    1/3 cup of virgin olive oil

    2  large onion, peeled and cut in half and sliced

    2 tabls of Millers, or equivilent, Chicken Soup Base

    (because this soup base has a lot of salt you can

    leave out any additional salt)

    1 tsp of coarse ground pepper

    3 tab of flour

   

    1 pie crust top and bottom (see the recipe below)

DIRECTIONS:

    1. pour the virgin olive oil in a lg fry pan over moderate heat

    2. when oil is hot add the onions and fry until brown (set aside)
    3. add the pepper and stir until incorporated

    4.add the steak and fry until well brown (set aside)
    5. add the veal kidneys and fry until brown (set aside)

    6. add the mushrooms and fry until tender and brown (set aside)

    7. add 1/2 stick of butter into fry pan and melt
    8. add the flour into the fry pan and make a roux
    9. add the Millers or equiv. Soup Base and stir in until

       incorporated (might add a little water first then the soup

       base)

    8. pour all the ingredients into the fry pan and stir well until
       all is incorporated 

   9. pour into the pie shell and put the top crust on pie

 10. mix the egg well and brush on the top of the pie

 11. bake for 35 minutes or so and the top is slightly brown
 12. cut into slices and serve

PIE CRUST RECIPE:

    1.  in a lg bowl pour 2 cups of flour

    2. add 1 1/2 tsp salt

    2/3 cup crisco

    1/4 cup ice cold water (add a little at

    a time using a fork  to get to a soft but

    not sticky consistency

    divide into 2 balls and roll out on a

    floured wood cutting board

   

   

   

CHICKEN POT PIE ASHTON STYLE #(70)

     One sometimes wonder how we find ourselves enjoying something that not long ago we would not be interested as a dinner entree.  Chicken pot pie is one of those dinners that I never was attracted to until some two years ago my wife Dottie made it and it was actually very good. This is the type of recipe that is great for a Sunday Dinner expecially if snow is falling.  Yet Its actually good in the middle of summer even during a week day or a Sunday.  Another time when we were at Bob Evans Restaurant my mother decided to have chicken pot pie and I also had it. The menu price is actually one of the least expensive dinners (especially for people over 55). The meal is also very filling and most of the time you have enough to take it home for the next days lunch. The recipe that follows is a version of both Dottie and a littlte Bob Evans.  I suggest you try it and let me know what you think, ENJOY

INGREDIENTS:

     1 whole frying chicken boiled in about 2 to 3 qts of water over moderate heat that you add 3 tab of           Millers or equiv chicken base and a slight handful of parsley,cook for about an hour.  Remove                  chicken and save some of the stock for this recipe and save the rest for a future soup.  

       After the chicken has cooled cut up both the white meat and dark meat into 1 to 1 1/2 inch chunks

        1/3 cup of virgin olive oil

        2 cups chicken stock

        2 medium yellow onions peeled, cut in half and then cut into 1/4 inch slices or minced

        4 medium large carrots, peeled and cut into 1/4 inch slices

        3 stalks of celery cut doen the middle and then into 1/4 slices

        1/2 box of frozen large peas

        2 lg potatos, peeled,  boiled about 1/2 hour or so until you can

        put a fork  in them easily (don't over cook)

        1 tab of  Millers or equiv Chicken Base (no salt as chicken base is salty)

        1 tab of coarse pepper

        1/2 stick of butter or soy margarine

        1/3 cup of flour

DIRECTIONS:

        1. after the chicken is cooled, cut pieces (both white meat and dark)

            into one inch pieces and use about 4 cups of  meat (use the rest of

            the meat for chicken salad

       2.  pour the 1/3 cup virgin olive oil and butter over moderate heat

       3. when oil is hot saute the onions and celery and carrots

           about 15 minutes until almost done (remove and set aside

       4. add all the vegtables including potatos together

       5. pour the 2 cups of chicken stock into the pan with the oil over moderate heat

       6. mix the flour with 3 tab of chicken stock to make a paste; then

           add 1/2 cup more chicken stock until the thickness of heavy cream

       7. add this mixture into the fry pan with the chicken stock and stir until it

           is all incorporated

       (optional add 3 drops of yellow food coloring to make the sauce a creamy yellow)

       8. pour into pie crust and then add the top crust and flute the edges

     

PIE CRUST RECIPE:

     INGREDIENTS:

          2 cups all purpose flour

          1 1/2 tsp salt

          2/3 cup Crisco

          1/4 cup ice cold water

          1 egg for top crust wash

DIRECTIIONS:

        1. mix the flour and salt together in a lg bowl

        2. mix in the Crisco a little at a time with a

            fork (never a spoon) until the dough is crumbly

        3. add the cold water a little at a time (but don't

            overwork the dough as the less fooling around

            the flakier the crust) split the dough into balls in two

            equal parts

        4. roll out the dough out on a floured surface

            about an 1/8th inch thick  (preferably on a

            a large wood cutting board)

        5. mix the egg with about a 1/4 cup of water for

            the top crust wash

        6. again, pour the mixed vegtables and chicken

            into the bowl with the bottom crust until filled

            and then add the top crust (remove any excess

            dough then flute the edges

        7. wash the top crust with the egg mixture and bake

            at 425 degrees for 45 minutes with aluminum foil

            around the top edges then remove and bake an

            additional 15 minutes until golden brown

           

CABBAGE AND HAM SOUP (TRULY GREAT SOUP) ASHTON STYLE #(69)

     There was a restaurant that had a ham and cabbage soup that was terriffic.  I decided to make a recipe that emulated this soup with my own style.  Try it and see if you like it.  I did and decided to share it with everyone. ENJOY

INGREDIENTS:

      2 tab of  Millers (or equivilent)Soup Base

      1/2 fresh chicken  

     1 medium cabbage about 2 1/2 lbs or so, cut in small pieces

      4 carrots peeled and minced

      1 lg or 2 medium onions, peeled and sliced

      11/2  lbs of  good ham (left over from a ham dinner), cut into

      about 1 inch pieces

      1 tsp coarse black pepper

      2 tab sugar

DIRECTIONS:

     1. boil the chicken in a lg soup pot with the Millers Soup Base

        about 1 1/2 hrs, remove chicken for something like chicken salad

     2. fry the onions in a lg fry pan until almost brown; add to pot

     3. add the cabbage into the soup pot and cook about 3/4 hour until

         the cabbage is not quite done

     4. add the ham pieces and cook an additional half an hour until the

         cabbage is done but not dead

     5. add the sugar to the pot

     6. taste for flavor and salt

     7. will serve 6 generously