ITALIAN LINGUNI IN SQUID SAUCE ASHTON STYLE #(131)

INGREDIENTS:
     2lbs of squid cleaned but leave skin
     on to flavor the sauce then cut into
     small pieces (set aside)
    2cans contadina tomato paste
    1 lg can of contadina crushed tomato sauce
    6 cloves garlic, peeled and smashed
    1 medium onion minced
    1 cup good dry merlot wine
    1/3 cup virgin olive oil
    3tab dried basil
    1tsp garlic salt
    1/4 cup sugar
    1 lb linguni pasta
DIRECTIONS:
     1.pour oil into a largr fry pan
     2. add tomato paste, basil,garlic,pepper,
        garlic salt,  and fry ten minutes
     3. add 2 paste cans of water and stir in
     4. add crushed tomatoes and incorporate
         and simmer an additional ten mintes
     5. pour into a soup pot
     6. aa the squid and stir in
     7. add the sugar and red wine and
         using a defuser simmer a good hour
     8. follow directions on pasta box
         and then drain
     9. mix the sause with pasta and serve
    10. will serve 6 to 8

   
   

ENGLISH PLUM PUDDING (CHRISTMAS PUDDING ASHTON STYLE #130)

Wednesday, December 19, 2012

ENGLISH PLUM PUDDING ASHTON STYLE #(130)

INGREDIENTS:
     1/2 cup of curants
     2 1,2 cups black raisins
     1 cup candied fruit
     zest of one lemon
     3 cups suet cut up and minced
     1 cup minced walnuts
     1 1/2 cups flour
     1 tab baking powder
     3 cups soft breadcrumbs
     1 tsp ground allspice
     2 tsp cinnamon
     1 tsp salt
     2 cups sugar
     1/2 cup brandy
     1 cup molasses
     5 eggs
DIRECTIONS:
     1. mix all fruit together (set aside)
     2. mix flour, cinnamon, allspice,baking powder,
         and salt (set aside)
     3. add 5 eggs into a mixer
     4. add sugar and slowly mix
     5. add bread crumbs and mix
     6. add suet and continue mixing
     7.add walnuts
     8.add flour mixture, stir in
     9.add fruit and stir in
    10. add  molasses and incorporate
    11. add brandy and incorporate about
          10 minutes
    12  at this point you can pour the mixture into
           a foiled oven proof bowl lg enough to
           hold mixture; or pour extra into smaller
           bowls  and cover with foil or do
           the cheese cloth traditional method as
           follows; I put mine into bowls!
    13. place each piece in center of cloth and
          lift the 4 sides and tie
    14. using 2 lg pots or lg 4 " high pan sides, fill
          water about 1/3rd with water
    15. using a rod longer than the pan tie the
          cheese cloth to the middle and first put the
          pan in each oven and place the ball in the middle
          and make sure the ball does not touch the water
          bake at 325 degees for 2 hrs

PASTA WITH SAUSAGE, RICOTA AND CHEESE (#129)

INGREDIEDIENTS:
I lb of rigatoni pasta
2 cans of Contadina tomato paste
1/3 cup of virgin olive oil
5 cloves garlic, peeled and minced
1 lg can of crushed tomatos
4 links Italian sausage
1 lb of  riciotta cheese
2 tab of dried basil
1 sm bunch of fresh basil if possible
1/2 tsp salt and 1/2 tsp pepper
add parmesean cheese when serving
DIRECTIONS:
     1. fry the sausage in 1/3 cup of
         virgin olive oil until browned
          (set aside)
     2. add the 2 cans of tomato paste in the
         same fry pan including the salt and
         pepper and dried basil
         and fry about 8 or so minutes
     3  add 2 cans of water and stir in until
         incorporated
     3. add the crushed tomatoes and stir in
         about 15 minutes and put in a large
         soup pot
      4. add the sausage and simmer over
          low heat about an hr and a half    
.
       5 add the ricotta cheese to the pot
          and stir in  and cook an additonal
          10 minutes
       6 . make the rigatoni according to the
            box and strain and add to the pot
       7. will serve 6 to 8
 




















































































































 

ITALIAN ARTICHOKE BISQUE ASHTON #128

INGREDIENTS:
     1 whole fryer chicken about 3 1/2 lb
     2 cans artichoke hearts
     1 qt heavy cream
     1 cup white wine, Pinot Grigio, Risling,
     1 cup white port wine
     2 tab chicken base (no msg if possible)
     2 medium onions minced
     1/2 cup of virgin olive oil
     1 slight handfull of fresh parsley
     1 tsp white pepper
      4 cloves of garlic peeled and smashed

DIRECTDIONS:
     1. soak the artichoke hearts in a
         qt of water overnight (set aside)
     2. boil the chicken in 3 qts of water
         1 1/2 hrs and remove
     3. fry onions in virgin olive oil until
         slightly brown
     4. add the garlic and cook an additional
        5 minutes
     5 . add th soup base,and stir in until
          incorporated
     6. add the artichoke hearts to the chicken
         stock
     7. add the onion mixture, parsley, cream,
        1 stick butter stir in
     8. simmer soup about an hour
    9. using a standing mixer (moter boat) mix
        undtil the soup is the thick as heavy cream
   10 will serve 8 or more


    
     
    
    

RAISIN APPLE PIE ASHTON STYLE #127

Raisin apple pie was popular expecially during prohibition in the early part of the 20th century.  The reason was that wineries could not make wine so they used their grapes to produce raisins.  They also made raisin pies and sold them to local customers .  They  also packed raisins in 5 lb blocks to sell.  What the customers did with these bulk raisins was their business but it may have involved fermentation.  This recipe is a variation of the pies they made except adding cut up apples,rum or brandy and spices
INGREDIENTS:
      2 cups raisins
      3 cups apples (granney or Macintosh) cut 1/2 inch
      wedges
      1 cup of light brown sugar
      1/4 cup of water
      1/4 cup of  brandy or rum
      2 tab of  corrnstarch
      1 tsp cinnamon
      1/4 cup flour
      1/8 tsp salt
      1/8th tsp nutmeg
       zest of one lemon
       juice of one lemon
       egg yolk mixed with 2 tsp water
       for top of pie shell
DIRECTIONS:
     1.put the water, rum and raisins in a large sauce pan
     2.cook over medium heat for about 10 minutes until
        raisins are plump, set aside and cover about a 1/2 hr
     3.add apples, brown sugar, flour, zest, lemon juice
        cinnamon, nutmeg, corn starch, and salt and mix well and
        put into a large sauce pan and cook about 6 or 7 minutes
        set aside
     4. roll out the bottom pie crust and place into a 9 " pie plate
     5. add the apple mix and pour into the pie shell
     6. add the raisin mix on top of the apples
     7. cut butter into sections and place on top of  raisins
     8.place the pie top either lace or whole
     9. brush the top with the egg mixture
    10. bake in 375 degree oven about 40 minutes




     

ITALIAN SQUID AND OCTOPUS MARINADE # (126)

Squid and octopus have been used for bait for hundreds of years.  It would take the Greeks and Italians to begin using them for delicious recipes do to the over abundance of them in the Mediterranean sea.  The recipe that I am going to give you is a variation of the use of these sea food and the combination of vegtables, virgin olive oil, olives and the addtition of a small amount of balsamic vinigar.  I think you will find this recipe to be delcious and one that you will like to serve guests as an appetizer.

INGREDIENTS:
1 lb of cleaned squid cut in 2 inch pieces
1 lb of marinated whole baby octopus
2 stalks of celery sliced down the middle and
   cut into 2 inch pieces
1 large onion peeled, cut in half and sliced into
thin pieces
1/2 lb of  California black olives
1 tab of dried oregano
2 tab Italian parsley rough cut
4 cloves minced garlic
3 tab of large capers
1/2 cup vigin olive oil
1 tsp sugar
1/4 tsp of red pepper flakes
5 anchovy filets cut in half
3/4 lb of egg plant with skin on cut into 1 inch
1/2 cup of white wine
pieces

DIRECTIONS
1. pour the olive oil into a large fry pan
2. add onions, celery, garlic, egg plant, and parsley,
3. fry over low heat for about 10 minutes and
   until slightly brown
4.add anchovy filets, oregano, pepper flakes,
   sugar, capers, olives, and stir and continue cooking
  for an additional 10 minutes
5. add the squid, and octopus and stir in until well
   incorporated
6. add the white wine and stir in until incorporated
    about an additional 5 minutes
7. taste and make sure the squid is soft and not
    chewy; you may wish to continue cooking
    until all looks done
8. this appetizer should be ready to serve

ITALIAN SPONGE CAKE RECIPE #(125)

This sponge cake recipe is what being Italian is all about and is the basis for Cassata cake; one of the most important part of the Cassata cake. There are several variations of this recipe but the one I am giving you is my favorite. I hope you will try it and like it!

INGREDIENTS:
     2/3 cup of sugar
     7 eggs separated
     1 1/2 cups of flour
     1 tab cornstarch
     1 cup pistachios ground
     1 cup powdered sugar
     1/2 cup minced cherries
     zest of one orange
     2/3 cup ricotta cheese
     2cups powered sugar for poured frosting
     1/2 cup of warm water mixed with 1/2 tsp almond extract
     1/2 tsp of green or salmon food coloring
     (optional slivered almonds for sides)
DIRECTIONS:
     1. mix the sugar and egg yokes in a Kitchen Aide
         mixer gently and then turn on faster until whipped
     2. separately whip the whites until peaks are standing
     3. fold egg whites into into Kitchen Aide bowel containing
         the egg yoke mixture and whip until well incorporated
     4. add the flour, cornstarch, pastachios, and orange zest
         and continue  stirring until well incorporated
     5. using a 9"cake form pan with the sides buttered and floured
         pour half the cake mixture batter into the pan and bake at 350
         degrees for 40 minutes
     6. remove the cake from the pan or use another 9" cake form pan
         and pour the other remaining batter into the butter and floured
         pan and bake at 350 degees for 40 minutes
     7. mix the ricotta cheese and minced cherries until incorporated
     8. when the cakes are cooled place the first cake on a large plate
         and spread the ricotta, cherrie mixture on top
     POURED FROSTING RECIPE:
      1. mix the powdered sugar with water mixture until well incorporated
      2. add the green or salmon food coloring and mix until consistency
          of heavy cream (add water a little at a time until the frosting flows
          but is not to thin or too thick)
     3. pour frosting in the middle of the cake and let it flow and evenly
         covers cake 
     4. sides can be covered with slivered almonds

    
    

ITALIAN CARBONARA WITH LINGUNI ASHTON STYLE # 124

INGREDIENTS:
     1/3 cup virgin olive oil
     4 strips of good thick bacon
     5 cloves garlic minced
     1/2 cup vino grigio
     1/2 cup white port wine
     1 lb of linguini
     1 lg bunch flat Italian parcley
     3 eggs
     16 oz heavey cream
DIRECTIONS:
     1. fry the bacon into lg pan until crisp
     2. break bacon in small pieces
     3. add the olive oil into the pan
     4. add the minced olive oil to the pan
     5. add the minced garlic to the pan
     6. cook over medium or low flame
     7. add the parsley to the pan and stir
     8. add the two wines to the pan
     9. mix the three eggs and cream together
   10. add the egg mixture to the pan and
         stir in until incorporated
   11. cook slowly about 10 t0 15 minutes
   12. cook the linguini according to box
   13. strir linguini in pan and serve
   14. will serve 6 to 8 people
    
   
    
 

NORWEIGAN PEASANT SOUP #123

Some years ago my wife Dottie and I took a trip to Norway which included visiting some o her relatives who lived in Hamar just north of Oslo.  Traveling with us was our daughter Kari, her  husband Jacques, and our grandaughter Ashton.  We had landed in Bergen which is on the oposite coast. Bergen is known for its seafood, fyords and the great musical genius Edvard Grieg.
Oslo is where the king of Nosrway lives, and where the Nobel prize is awarded.  We traveled from Bergen to Oslo arriving about 9:30 PM just as it was getting dark. We took a cab to our bed and breakfast which  had been set up by Kari on the internet.  We met the owner who Dotti noted did not have a Norweigan accent.  He said that he actually grew up in    Minnesota though he had graduated from Moundsview Minnesota.  I was shocked and said :I taught at Moundsview for five years.  He exclaimed "Mr. Ashton"!  Yes, believe it or not, he was a former student!  It is a small world. We spent a couple of days in Oslo and had some good conversations with him.  We then took a train to Hammar.  I know this has  been a long way to get to how I came to eat the following recipe I am giving you. It is a variation of what was served at one of our meals we had with Dotties relatives.
INGREDIENTS:
     1 lb of hamhocks or left over ham roast
     1 lb of yellow or green split peas
     2 medium onions, peeled and sliced
     2 cups 1 inch pieces of potatoes
     2 cups 1/2 inch pieces of rutabaga
     2 cups celery cut into 1/2 inch pieces
     2 lg leeks, cleaned and sliced
     1/2 cup of virgin olive oil
     2 qts water
     1 sprig of thyme
     1 tsp coarse pepper
     1 stick of unsalted butter
     1 tab of Millers (or equiv) Soup base
DIRECTIONS:
     1. place hamhocks into a large fry pan with 1/2 cup of oil and fry about 10 minutes constantly turning
     2. put the 2 qts water, yellow peas, hamhocks, onions, celery, onions, split peas, Millers soup base,             leeks,  butter, into a large soup pot over medium heat and cook about a half an hour stiring
         occasionally
    3. add the rutabaga and potatoes and cook an additional 3/4  hour
    4. remove the ham hocks and cut off all the meat and return only the meat back into the pot
    5. will serve 6 to 8 or more people generously
    
    
         
    

WONDER (BOULLAISSE) ITALIAN STYLE SOUP IN WHITE WINE #(122)

      I love the Italian fish soup in red wine but I also love the fish soup using white wine and saffron.  The followiing recipe is a variation of the first recipe. This white wine recipe is milder and lighter and more in the tradition of the more French Boullabaisse style recipe then the red wine recipe.  I encourge you to try both and decide for yourself which one you like better.  You may find you like them both and may decide to trade off on which one to make
INGREDIENTS:
variety of 1 lb each fish such as halibut, monk, cod, large shrimp, sea scallops, calamari, mussels, middle neck clams, and any other firm fish
2 to 5 lbs fish bones
1 bottle of sparkling white wine such as Riunite Bianco
1 can Contadina tomato paste
1 lg can crushed Contadina tomatoes
2 lg onions peeled and sliced
6 cloves garlic, peeled, smashed, cut in half and smashed again
1 good pinch saffron
3 tbls basil
1 tbls oregano
1/2 cup fennel seeds
2 tbls Miller or equiv chicken base
1/2 cup extra virgin olive oil
DIRECTIONS:
1. cut fish into I inch pieces set aside (keep shrimp peeled
    and whole)
2. pour olive oil into large fry pan
3. add fish and shrimp, and shell fish into pan and saute
    about 8 minutes (set aside)
4. pour 1 qt water and 2 tbls Miller chicken base into a
    large sauce pan, add fish bones, and simmer about 1/2 hour and remove    bones and save fish stock
5. add 1/2 cup olive oil to fry pan
6, add sliced onions, garlic and spices and stir well
7. add 2 cans tomato paste to fry pan and stir well
8, add lg can crushed tomatoes and continue stiring
9. add fish, peeled shrimp and fish stock and simmer about 15 minutes
10. pour all into a lg soup pot
11. add 750 ml white wine to pot, mussels and clams and simmer
      on low heat for about 45 minutes
12. serve with crusty Italian or french bread


    

SAVORY ONION PIE, ASHTON STYLE #(121)

The  closest dish to onion pie might be French Onion Soup.  When I was young, hated onions with a passion.  My mother had to swear that there were none even in her chili.  Today I put them in almost every recipe I make.  I  have  said before that every newly married woman can make her mother in law believe that she is a great cook just by frying some onions just a half an hour before her in law arrives.  The smell suggests one is a great cook!  The following recipe also happens not only to smell good but to also taste good.

INGREDIENTS:
     5 medium onions
     4 eggs beaten
      1/3 cup virgin olive oil
     1 cup of milk or cream
     1 tab Millers (or equiv) chicken base
     1 tab dry mustard
     1 tsp garlic powder
     2 cups shredded cheese
DIRECTIONS:
     1. preheat 350 degrees
     2. make a regular pie crust (see ecipe #   )
     3. pour oil into a largr fry pan
     4. add the sliced onions and fry until slightly brown
     5. remove onions and put them into the baked pie crust
     6. mix the dry mustard, garlic powder, milk or cream,    
         and the soup base in a bowl
     7. beat the eggs till incorporated
     8. add mustard mix into the eggs and stir until
         incorpated
     9. pour the mustard, egg mixture over the onions
    10. bake 350 degees for about 45 minutes
    11. remove from oven and sprinkle cheese over the top
    12. return to oven and cook about 20 minutes or until
          nicely brown
    13. this will serve 6 to 8 generously
      
    

*ITALIAN CARBONARA WITH LIGUINI, ASHTON STYLE #(120)

     Italian Carbonara is a pasta dish without tomato sauce with a distinctive flavor and is meatless making it a vegatarian recipe.  It also is an excellent and easy dish which does not have to be cooked for two hours as regular meat sauce requires.  I like it for lunch as well as for dinner.  I hope  you will try it and like it. ENJOY

     INGREDIENTS:
          4 strips of good thick bacon fried crisp and cut into small pieces
          4 to 6 cloves of garlic, peeled, smashed and minced
          1/2 cup of virgin olive oil
          1/2 cup of pinot grigio white wine
          1/2 cup of white port wine
          16 oz of heavy cream
          1 lb of linguini
          1 lg bunch of fresh parsley cut into small pieces
          3 eggs
          1/2 tsp salt and 1/2 tsp pepper
    DIRECTIONS:
         1. in a large fry pan, fry the bacon until crisp
             and cut into small pieces
         2. add the 1/3 cup of olive oil into the same fry pan
         3. add minced garlic and parsley, salt and pepper and
             saute about 10 minutes
         4. make the linguni according to the box and drain and
             add it to the fry pan and stir well
         5. mix the 3 eggs with the heavy cream and pour it into
             the fry pan and stir until all the ingredients are
             incorporated (about an additional 15 minutes)
        6. add the white port and pinot grigio wines into the
            fry pan and saute about 15 minutes constantly stiring
        7. this recipe will serve from 6 to 8 generously


















       7.
         6. recipe will serve 6 to 8 persons generously
        
        

FANTASTIC LIVER PATE ASHTON STYLE

Enrico Caruso wais one of the greatest tenors ever! One of his Favorite dishes was one he would make himself: "chicken livers Caruso". The rcipe I am making is a variation of that recipe and one that I also enjoy eating.  This is also the basis of my recipe for "Liver Pate".  If you like chicken livers I urge you
to try  this recipe. ENJOY

INGREDIENTS:
1lb of chicken livers
1 lb pork ground sausage
1/2 lb goose liver
2 medium onions, peeled, cut in half and sliced
1/2 cup virgin olive oil
2 tbl of Italian mixed  spices
2 tbl of flour
1/2 stick of unsalted butter
1 tab of Millers Soup Base (or equiv.)

DIRECTIONS:
     1. pour the virgin olive oil into a lg
         fry pan over moderate heat
     2. when hot add the sliced onions and
         saute until slightly brown
     3. add the Millers soup base and stir
         until incorporated
     4. add the chicken livers that you have
         removed any fat or gristle
     5. add the spices and saute all about
     6. add the sausage and continue simmering
     7. put ingredients into a food processor and
         mix until smooth
    8. pour into a 6 cup, oven proof glass bowl that
       you line with aluminum foil 
   9. place bowl in a shallow pan half way filled with
       with water
 10. bake at 350 degrees for a good hour with the bowl
       covered with foil check doneness with tooth pick
 11. place plate that just covers the inside of bowl and
       add weight
12. will serve 15 to 20   

           

BRINED PORK PIE ASHTON STYLE #(118)

Pork pie is a traditional English staple that seems as old as England itself.  That may not be true but it should be!  There are different ways to make it including making it in a terrine (using a metal or glass bread pan usually about 6 inches long by 3 inches high. The recipe I am giving you is using an actual pie crust.usually about 6 inches long by 3 inches high. The recipe I am giving you is using an actual pie crust. Yes, I know it seems like a lot of work but not if your English or wish to try something
special!
INGREDIENTS (pork filling)
     about a pound of pork shoulder (no bone) which you will want to brine overnight in water          
     using a 1/2 cup of sugar and a 1/2 cup of salt for the brine
     3 strips of thick bacon fried to a light brown and cut
     into 1 inch pieces
    1/2 cup virgin olive oil
    3 carrots, peeled and minced
    3 stalks of celery minced
    1/2 tsp of fresh ground nutmeg
    1/2 tsp ground allspice
    1 tsp kosher salt
    1 tsp coarse black pepper
DIRECTIONS FOR PORK FILLING:
    1. prehheat oven to 350 degrees
    2. take the pork shoulder out of the
        brine (you can rince it in cold water)
    3. cut the pork shoulder into i inch cubes
    4. pour the 1/2 cup of virgin olive oil in a
        lg fry pan over moderate heat and saute
        until meat is slightly brown and remove
        from heat
    4. in a large sauce pan of boiling water
        par boil the  minced carrots and celery
        about ten minutes and drain
    5. put the pork including the oil  into a
        roasting pan
    6. add the vegtables to the roasting pan
        sprinkle salt and pepper over ingredients  
        and bake about 30 minutes (set aside)
INGREDIENTS FOR THICKENER
     1/4 cup virgin oil
     2 lbs pork neck bones'
     2 pigs feet that are cut in half length wise
     2 medium onions, peeled, cut in half and sliced
     3 carrots, peeled and cut into i inch pieces
     3 stalks of celery cut into 1 inch pieces
     3 sprigs of sprigs of fresh thyme; 3 sprigs of fressh
        parsley and 3 bay leaves and tied together
     1/4 cup of flour and enough water to first make
     a paste then additional water to the thickness of
     heavy cream
     1 enough water to cover bones in fry pan
DIRECTIONS:
     1. using a heavy roasting pan 9 by 12 inches by 
         3 inches high; pour the oil in over moderate heat
    2. fry the onions, carrots and celery about 15 minutes
        to slightly brown
    3. add the neck bones and saute about an addtional
        15 minutes turning them until brown on all sides
    4. add the pigs feet and the water untill thcoe bones are
        covered and cook on top of the stove on low heat fro
        about 3 hours
    5. remove meat add flour thickener to finish thickener

MAKE PIE CRUST-SEE RECIPE #

PUTTING THE PIE TOGETHER:
     1. mix the filling and then pour it into the crust
     2. add enough e mhickener to be even with the
         top of the filling
    3. add the pastry top on the pie and crimp around
        the edge
    4. make a wash of 1 egg and 2 tab water and brush
        the top of  the pie and make 3 slits in the top
    5. bake in oven at 350 degrees for 45 minutes; until
        golden brown
    6. should serve 6 to 8 generously

TILAPIA WITH MUSHROOM IN WINE ASHTON STYLE (#117)

You may be  aware that I am a great fan of Julia Childs. In several of her books she discribes her first meal upon arriving in France.  The entree was called meuniere which was sole in a butter sauce. She discribes it as fish in a "goodly amount of butter".  The following recipe is a variation of this dish.  I am using Tilapia for the fish and mushrooms added for both presentation and flavor. I also will be using a little lemon and pa rsley.  I hope you will try it! ENJOY

INGREDIENTS:
     6 filets of Tilapia
     1 stick of unsalted butter
     1/4 cup of virgin olive oil
     2 medium onions, peeled, cut in half
        and sliced
     1 lb of crimini or button mushrooms sliced in 3
     parts
     1/4 cup of parsley (fresh or dried)
DIRECTIONS:
     1. melt the butter in a large fry pan over moderate
         heat until the foam is almost gone
     2. add the virgin olive oil to the pan
     3. add the fish to the pan and saute until
         they are well brown and turn over and do
         the same on the other side.  Tilapia is
         a fragile fish one has to handle it very
         carfully so remove it gently (set aside)
     4. add the mushrooms to the pan and saute
         them until slightly brown
     5. carefully return the fish to the pan and
         continue to saute an additional 5 or so
         minutes
    6. plate the six tilapia and pour the sauce
        evenly on each filet
    7. sprinkle parsley on top of each filet
    8. will serve 6
OPTIONAL:
     add a cup of sparkling white wine
     (I like Ruiniti Bianco, but any sparkling
     wine will do)

CHUTNEY FRUIT MIX, ASHTON STYLE #(116)

     The first time I tried chutney was some 50 years ago at a Saint Paul, Minnesota restaurant.  My first impression was I really enjoyed the flavor.  I think my English side of my heritage was showing itself.  There is something English about the taste. After that it was only very seldom that I had some and the few times I tried it was seeing in a specialty store and always out of a jar.  I decided to try it using the ingredients from the jar and combining it with some other kinds of chutney and some of my own additions.  I hope you will try it and will like it as much as I do! ENJOY

INGREDIENTS:
     6 oz dried pinapple cut in half
     1/2 lb of dried apricots quartered
     4 cloves of garlic (peeled and smashed)
     2 spanish onions peeled, cut in half and sliced thin
     2 tab fresh ginger peeled and chopped
     2 oz of golden raisins
     6 oz of caster sugar (you can put regular sugar in a
     food processer or a mixer and mix the sugar for about
     1/4 cup virgin olive oil
     3 to 4 minutes
     1 tab freshly ground nutmeg
     1 tsp kosher salt
     1/2 tsp coarse black pepper
     1 cinnamon stick broken in half
DIRECTIONS:
     1. heat 1/4 cup of virgin olive oil
         over a moderate flame.
     2. add the onions and saute about
         10 minutes until the onions are
         translucent
     3. add the smashed garlic and ginger
         and saute an additional 5 or 6 minutes
     4. add the pineapple, apriots, and raisins
         and continue stiring
     5. add sugar, white vinegar, spices and salt
         and pepper
     6. simmer about 1/2 an hour constantly stiring
     7. mix and pour into pint jars; (add a half stick
         of cinnamon to each jar before water bath

APPLE SAUCE WITH FROZEN CRANBERRY JUICE AND CRANRAISINS #115

This is an easy recipe on a variation of apple sauce.  One only needs to add frozen cranberry juice and cranraisins to make a great recipe that all will enjoy.  Let me know if you try it and if you like it. ENJOY

INGREDIENTS:
6 lbs of Gala or most any kind of apples
`1 1/2 cups of sugar
3 cups of water
1 11.5 oz container of Welch frozen cranberry juice or equivilent
1 6oz bag of cranraisins

DIRECTIONS:
1. peel all the apples and cut pieces as for an apple pie
2. put the apples into a large soup pot
3. add the 3 cups of water
4. heat over a moderate flame (may wish to use a defuser
    to keep the apple sauce from sticking or burning
5. put a top on the pot and cook for 45 minutes until the
    apples are soft
6. using a potato masher, mash the apples until they are
    mixed well
7. put the frozen cranberry juice into a sauce pan and melt
    until it is liquid
8. add the 6 oz bag of cranraisins and simmer for about a
    half an hour
9. now you can pour into the apple sauce and stir until
    incorporated
10. this recipe will serve some 10 or more individuals depending
      how much you give to each person     

ITALIAN CALAMARI, BREADED WITH BREAD CRUMBS ASHTON STYLE #(114)

Calamari is one of those dishes that can be delicious or lousy.  The recipes I am talking about are breaded rather than in a sauce.  The first way of breading Calamri is using Italian style bread crumbs which you should add 1/4 cup of  parmesean cheese and about 2 good tablespoons of Italian spices.  The second way of breading Calamari is to mix a cup of cornmeal with a half a cup of all purpose flour.  Both of these recipes are delicious if you are careful on how you cook them.  One other item you might wish to use is for a pound of cooked Calamari sprinkle a half or more of lemon juice. (after a sprinkle of salt has been added as soon as it has come out of the oil).

RECIPE # 1 CALAMARI WITH BREAD CRUMBS, PARMESEAN CHEESE AND ADDITIONAL ITALIAN SPICES

INGREDIENTS:
1 lb of fresh Calamari from a good fish store or an equal amount frozen
2 cups of good bread crumbs
1/4 cup of parmesean cheese
2 tab of Italian spices
16 oz of peanut oil or canola oil

DIRECTIONS:
1. pour the oil into a fairly large fry pan (some 12 inches in diameter) and place over a moderate high burner and let it heat up to about 350 degrees
2. cut the calamari into rings about a quarter inch in thickness just as you are going to make this recipe.
3. In a large bowl, mix the bread crumbs, 1/4 cup of parmesean cheese and Italian spices until all is incorporated
3. bread a small amount of the Calamari at a time (about 6 or 8 rings)
4. using a screen sifter let the excess breading fall back into the bowl
5. carefully add the breaded Calamari into the oil and let cook for some 4 minutes until the Calamari is
    is light in color but crispy in looks and put it on a paper which you have put onto a plate to catch the
    excess oil (you do not want the Calamari to be greasy)
6. sprinkle some salt on the Calamari and then if you wish the juice of a half a lemon or more if you
    wish. (you may also wish to have a small dish of good spaghetti sauce for dipping)

YORKSHIRE PUDDING ASHTON STYLE # 113

One can't read any book by James Herriot without reading how much he loved roast beef and Yorkshire pudding.  Certainly he loved the farmers of Yorkshire around Thirsk the real town that he was a veternarian for so many years. (Darrowby to his readers). Yet I have a feeling he loved their wives as much or more who would serve him mountains of roast beef, potatos, and of course Yorkshire pudding and rivers of gravy after he finished caring for the livestock.   Its my belief that the only reason he didn't get fat is due to the miles of walking he did as he made his rounds curing the farmers animals.  The recipe I am giving you is a combination of several Yorkshire pudding recipes that I have combined and tried baking.  As many people have said "The proof is in the pudding-Yorkshire pudding"! Try the recipe and let me know what you think!

pre heat the oven to 450 degrees

INGREDIENTS:
1 cup of all purpose flour
4 eggs
1 cup of milk
1 tsp of water put in at the end
1/2 tsp salt
1/2 tsp sugar (optional)
Yorkshire pudding muffin tins 6 or 8 cups
beef drippings about 2 tab into each cup

DIRECTIONS:
pre heat the oven to 450 degrees

1. first mix the flour and salt and sugar
2. mix the eggs and milk in a large bowl and
    mix until well incorporated
3. now mix the flour mixture into the egg mixture
    and pour into  a Kitchen Aide mixer and add
    the tsp of water at the end and then mix until
    the batter is smooth as heavy cream
4. put about 2 tab of beef drippings or oil if necessary
    into each cup and then put it into the oven
5. remove when the drippings are smoking and pour
    the batter into the cups
6. return to the oven and bake for about 20 minutes until
    the Yorkshire pudding is a rich brown color
7. this recipe will make 6 Yorkshire puddings

LEMON PICATTA, WITH CAPERS AND ARTICHOKE HEARTS ASHTON STYLE #111

Most Italian restaurants offer veal picatta as one of the entrees.  One mistake that they sometimes make is to over flour the meat which makes it look and taste heavy. Veal Scallopini is a close relative. The following recipe has its roots in my mothers recipe.  Included in it is the addition of capers which are a small round green vegtable that usually comes in a jar with vinegar.  Why it adds something to the recipe is a mystery but it does and I recomend its use.  I also recommend using pork sirloin if one can't afford veal or are cooking for 8 to 10 guests.  If you pound it very thin without tearing; you will have a difficult time tasting the difference with veal.  I also use this same pork sirloin to make Italian cutlets and German schnitzel.  If you disagree and can afford veal by all means do so.  However, if your not an arrogant purist try the pork sirloin! I would also suggest an optional ingredient that you might wish to add; artichoke hearts.  This is a nice touch that your guests might enjoy!


INGREDIENTS:
2 lbs of pork sirloin or thinly sliced veal pounded about 1/8th of an inch
3 tab Millers (or equiv)Chicken base (not boulion) there is enough salt in chicken base
so you do not have to add salt to sauce
3 egg whites mixed with 2 tab of water
1 cup of flour for dredging
1/4 cup of virgin olive oil in a large fry pan
3 tab additional warm water to mix with flour to thicken sauce juice of one lemon
zest of one lemon
3 lemon slices
3 tab of capers (rinsed in water to eliminate
the strong vinegar it is packed in)
1 can of quartered artichoke hearts which
you can cut in half again and soak overnight in water
3 tab of fresh parsley
4 cloves of garlic, peeled and minced
1 stick unsalted butter
2 tab flour for thickening
1 tsp whitpepper
1 cup white sparkling wine (I use Ruinite Bianco but I also use a 1/2 cup of white port and a 1/2 cup of pinot grigio
1/2 lb of buttered linguini as a side dish
OPTIONAL: a can or jar of artichoke hearts, soaked overnight in water, drained and cut in half

DIRECTIONS:
1. using a gallon size plastic Zip Lock bag; put each piece of meat, about a 4 inch by 4 inch in the bag and using a good wooden food mallet or a glass bottle with a flat bottom to pound meat to about 1/8th inch without tearing holes in meat
2. dredge each piece of meat first in whipped a white egg mixture then in a shallow bowl of flour and then either put into the fry pan or set aside between plastic wrap
3. lightly brown each piece of meat in large fry pan containing <1/4 cup virgin olive oil (don't crowd) over medium (not to hot, burner) about 2 to 3 minutes on each side
4. put meat aside until all the meat is browned
5. mix sauce: * in a large saucepan, mix 3 tab of chicken base in a cup of sparkling white wine (I use Ruinite Bianco)
* mix flour into 1 cup warm water and combine until all is incorporated
* add flour mixture to stock and then add butter, lemon juice and pepper until combined
* reduce stock about half or so
6. without crowding, put pieces of meat back into the fry pan (add some oil if necessary)
7. pour stock over meat and saute turning meat at least once and repeat cooking all the meat with sauce (mix a little more sauce if necessary)
8. on a very warm platter arrange meat and put the slices of lemon on the cooked meat, pour any extra sauce over meat and sprinkle fresh parsley over meat and serve immediately so the meat doesn't get cold.
9. serve with parmesean buttered linguini which you may mix with the sauce before serving
10. will serve 6 or more people generously

OPTIONAL: add the quartered artichoke hearts at number 7 and stir in and saute about 10 minutes before pouring over meat

ITALIAN BROCCOLI BISQUE, ASHTON STYLE #(110)

INGREDIENTS:
     1 whole chicken fryer
     2 lbs of brocoli which
     1 cup of white port wine
     1 cup of Pinot Grigio white wine
     1/2 cup of virgin olive oil
     2 tab of Millers Chicken Base or equiv
     2 medium onions, peeled, cut in half and
     sliced
      4 cloves of garlic, peeled and smashed
      2 tab of fresh parsley that you have cut
     up into small pieces
      1 tsp of white pepper
DIRECTIONS:
     1. cut the brochli into quarters
     2. put the chicken into 2 1/2 qts of water
         and cook about 2 hrs; and save the
         chicken for chicken salad and put
         about 2qts of the broth into a fairly lg soup pot
     3. pour the virgin olive oil into a large fry
         pan over moderately high heat
     4. add the onions and smashed garlic into
         the fry pan and saute until the onions are
         slightly brown (don't burn the garlic)
     5. add the brochli and stir in and simmer about
         10 minutes
     6. add the two wines, the  Millers Chicken Base
         or equiv, the white pepper and parsley into
         the fry pan and saute about an addtional 10
         minutes and pour into the soup pot
     7.  cook the soup about an hour, stiring occasionaly
     8.   after the soup has cooked about a half hour add the heavy cream
           to this broth and stir in until incorporated
    9.   taste for flavor and salt and adjust if neccesary
   10.  using a stand mixer (motor boat mixer); mix the
          bisque until it is smooth and ready to serve
   11. this recipe will easily serve 8 or more people
         
        
   
    
   

LINGUINI WITH TOMATO, ASHTON STYLE #(109)

INGREDIENTS:
     2lbs calamari (squid) cleaned but
     leave the skin on
     2 6oz cans of Contadina tomato paste
     1 large can of Contadina crushe tomatoes
     6 cloves of garlic, peeled and smashed
     1 medium onion, cut in half, peeled and
     sliced
     1 cup of good dry red wine (Merlot)
     1/2 cup of extra virgin olive oil
     3 tab of dried basil
     1/2 tsp black pepper
     1/2 tsp garlic salt
           1/4 cup sugar
     1 lb of linguini pasta broken in half
DIRECTIONS:
     1. cut the cleaned calamari into pieces,
         leaving the skin on to darken and
         flavor the sauce
     2. put the extra virgin olive oil into a
         large fry pan over moderately hot
         heat
     3. add the onions and garlic into the
         fry pan and saute until the onions
         are slightly brown but don't burn
         the garlic
     4. add the tomato paste into the same
         fry pan with the onions and saute
         and continue to stir about 10 minutes
     5. add the 3 tab of basil, 1/2 tsp each of
         pepper and salt, and the 1/4 cup of
         sugar and continue to stir about
         an additional 10 minutes
     6. add 2 tomato paste cans of water and
         after putting the sauce from the fry pan
         into a soup pot add the red wine to the
         fry pan and stir until all the sauce is
         incorporated with the wine and then
         add this to the soup pot
     7. add the calamari pieces to the soup pot
         reduce the heat to simmer and cook
         about 2 hrs
    8. this recipe will serve 6 to 8 people    

FETTUCHINI WITH GORGANZOLA CREAM SAUCE #(108)

INGREDIENTS:
     1 lb fettucini pasta
     1 lb gorganzola Italian cheese
     and crumble
     1 qt heavycream
     6 oz sour cream
     1/2 tsp white pepper
     2 tab of Millers Chicken Base or
     equiv
     1/4 lb of unsalted butter
     1/2 cup white port wine
     1/2 cup of pinot grigio white wine
     1 cup of freshly ground Parmesean cheese
DIRECTIONS:
     1. boil the fettucini pasta according
         to directions on the box and drain
     2. mix 1/4 lb of butter with the fettucini
         until well mixed
     3. mix 1 qt heavy cream with 6 oz of sour
         cream to make creme fraiche; let stand
         on counter about 3 hrs and then place in
         the refridgerator until it thickens
     4. mix 1/2 cup of hot water with chicken base
         and the pepper and stir until incorporated
     5. mix the creme fraiche with with the fettucini
         and add the Parmesean cheese, the chicken
         base mixture, the wines,and the pepper to the
        fettucini and mix until all is incorporated
    6. this recipe will serve 6 generously

CHICKEN SALAD SUPREME, ASHTON STYLE (#107)

      Chicken salad is one of those dishes that is equally at home at an afternoon wedding or a Saturday luncheon for friends and neighbors.  What goes into this dish can be varied from cheese, peppers, grapes, tomatoes, bacon, garlic, bean sprouts, peanut butter, curry, and oh yes-chicken. The dish I am giving you is a rather simple one compared to some recipes which have a chinese, India, English, even American as inspirations. I hope if you havn't tried the ingredients that I am suggesting you will give it a try. Let me know what  you think and ENJOY

INGREDIENTS:
     a half of a whole frying chicken which you boil in about 3 qts
        of water for about 1 1/2 hours.  This is one of the
        few times that I want you to save the liquid and put
        it in a container for a future soup. cut the chicken into
        small pieces and set the chicken aside as this is what
        we will be using
     16 oz of original Miracle Whip salad dressing (better
     then regular mayonise)
     1 large or two medium onions minced
    4 stalks of celery cut into small pieces
    1 tab of salt
    1 tsp of black pepper
    (optional: about 10 black or red grapes cut in half)
DIRECTIONS:
    1. mix all the ingredients in a large bowl, cover,  and put
        into a refrigerator for at least an hour or even
        overnight.
    2. this will serve 8 people generously. for 16 people, use
        the whole chicken cut into small pieces, 3/4 of the Miracle
        Whip, 1 1/2 large onions minced, 6 stalks of celery, 1 1/2 tab
        of salt, 1 tab of black pepper, and about 20 grapes
        cut in half
    3. taste for salt (too much is a killer)
   
    

CRAB AND SHRIMP THERMADOR ASHTON STYLE (#106)

Lobster Thermador is a very famous French dish first created in 1894 by Marie's restaurant near the Louvre in Paris.  It is related to Lobster Newberg created some 20 years earlier in the United States.
The recipe I am giving you is a crab, shrimp variation for us poor people. You may substitute two 1 1/4 lb lobsters in place of the crab and shrimp.  Both will serve 4 people generously.  I hope you will try it and please tell me if you like it. ENJOY

INGREDIENTS:
     1 lb of medium raw shrimp with the shells on
     1/2 lb of  lump crab fresh or canned
     11/2 sticks of unsalted butter
     1 qt of fish stock
     2 tab of  Millers chicken base (or equiv)
     2 tab of chopped parsley or tarragon
     3 carrots, minced
     2 stalks celery, minced,
     1 medium onion, minced
     1 lb of mushrooms rough cut (not quite minced)
     1/2 cup brandy
     1 cup heavy cream
     3 tab flour
     1 tsp of white pepper
     1 cup freshly grated parmesean cheese
     6 ramekens
DIRECTIONS:
     1. add 1/2 stick of butter in a
         lg fry pan and melt
     2. add the carrots, celery, mushrooms,
         and onions and saute until translucent
         (about 15 minutes) set aside
     3. in the same lg fry pan add 1/2 stick
         of butter and let melt
     4. peel the shrimp and keep the shells
     5. add the shrimp and crab into the fry
         pan with the melted butter and saute
         until the both shrimp and crab are
         slightly brown, set aside
     SAUCE:
       1. put a 1/2 stick of butter in a
           lg fry pan and melt
       2. add the 3 tab of flour and make
           a roux
       3. add the cream and stir until
           incorporated
      4. add the brandy and incorporate
      5. add the chicken base and incorporate
      6. add the fish stock and stir until incorporated
      7. add the parsley or tarragon  and white pepper
          and stir in
      8. in a lg sauce pan put the shrimp shells, fish stock,
          brandy and heavy cream together and cook until
          the liquid is reduced by half  (remove the shrimp
          shells and set aside)
      9. mix the cooked vegtables, crab and shrimp together
     10.separate the ingredients into 6 portions and
          put them into each of the 6 ramekens
    11. put the sauce into a pitcher and pour evenly
         over the ingredients in each rameken
    12. sprinkle the parmesean cheese evenly over
          the top of each rameken
    13. place the six ramekens on a cookie sheet under
          the broiler and while continuing to watch bake
          until the top is slightly brown
    14, this will serve 6 people generousley

.    

MEAT LOAF ITALIAN, ASHTON STYLE (#105)

    Some years ago we made a meat loaf for dinner. My youngest daughter Kathleen not only didn't like it but refused to eat it. I would like to say that she now likes it but alas, she still doesn't like it and neither does her husband Matt.  Personally I have always enjoyed it. The recipe I am giving you is an Italian variation of this traditional American dinner. I hope you will try it and like it! ENJOY

INGREDIENTS:
     1 1/2 to 2 lbs of ground round or chuck
     1 1/2 cups of Stove Top Stuffing that you
     crumble either by putting it in a large plastic
     gallon bag and smashing it with a food mallet
     or putting it in a food processer and lightly
     pulse it but not totally too fine
     2 eggs
     1 cup of minced onions
     1 cup of an additional peeled and sliced
        onions
     4 medium pototaoes, peeled and cut into
        four pieces in length each
     4 carrots, peeled and cut in two
     1/2 cup of parmesean cheese
     6 cloves of peeled and minced garlic
     1/2 cup of white port wine
     1/2 cup of Pinot Grigio white wine
     1 tab of mixed Italian spices
     1/2 tsp kosher salt
     1/2 tsp coarse pepper

DIRECTIONS:
     1. Preheat the oven to 325 degrees
     2. put the ground meat into a large bowl
     3. add the bread crumbs, minced onions,
         minced garlic, parmesean cheese, 2 eggs,
         salt and pepper and mixed Italian spices
         and mix by hand until all is well incorporated
     4. form the mixture into a loaf form and put
         it into a 9 inch by 13 inch by about 2 inches
         deep metal or glass pan
     5. pour the olive oil into a large fry pan over
         moderate heat
     6. add the sliced onions and saute until slightly
         brown and sprinkle around the meat loaf
     7. now add the potatoes and carrots around the
         meat loaf       

    FOR THE TOPPING:
     INGREDIENTS:
      1 cup of Contadina crushed tomatoes
      1/2 cup of peeled and sliced onions
      1/4cup of virgin olive oil
      4 cloves of peeled and minced garlic
      1 tab of mixed Italian spices
      1/2 cup of dry Italian red wine
      1/2 tsp kosher salt
      1 pinch of red pepper flakes
DIRECTIIONS:
   1. pour the oil into a large fry pan
   2. heat oil over moderate heat
   3. add the sliced onions and garlic,
       Italian spices, salt and pinch of
       of red pepper flakes and saute
       until slightly brown
   4. add the crushed tomatoes and
       stir until incorporated
   5. add the red wine and stir for
       about 10 to 15 minutes

   6. bake the meat loaf about 30 minutes
   7. spread the sauce  over the top of the meat
       loaf
   . put into the pre heated oven and
       bake about an addtional 20 minutes
     

    

SHEPHERDS PIE ITALIAN, ASHTON STYLE #(104)

In several books I've read about life in England, Ireland, or Scotland, Shepherds pie is usually mentioned as a staple, poor mans dish, in contrast to roast beef dinners for the more wealthy people would be eating. I never felt that it was an especially tasty dish but more of a cheap and filling dish for those who were not able to have anything better. However, you should understand that Shepherds pie is considered to be a real Irish dish as opposed to "corned beef and cabbage" which is really not Irish but more of a dish stamped "made in Amreica".Yet today Shepherds pie has a better reputation and actually is looked upon as more of a treat than a necessity due to cost. The recipe I am giving you is what I consider an Italian variation to the true Irish dish but still retaining its Irish roots. I also have added another change in how it is prepared.  I thought, how does one consider it to be a pie if one doesn't use a pie crust?  So this recipe can be made with a pie crust or made more the traditional way without one. Please let me know what you think about this recipe. ENJOY

INGREDIENTS:
     1/2 cup of virgin olive oil
     1 stick of unsalted butter
     1 lb of ground beef, lamb or veal
     2 or 2 shreded carrots
     1/2 lb of crimini or button mushrooms
     1 1/2 lbs of potatoes
     1 cup of minced onions
     3 bay leaves or 2 if fresh
     1 tsp of coarse black pepper
     a dash of ground nutmeg
     2 tab of flour
     1 cup of  beef stock
     1 cup of heavy cream
     1/2 cup sour cream
     1/2 cup of shredded sharp cheddar cheese
     1/2 cup of shredded yellow cheddar cheese
     9 inch by 13 inch glass or steel pan
    OPTIONAL: one pie crust

DIRECTIONS:
     1.peel and cube the potatoes and boil in enough
        salted water (about a couple of tab)to cover them
        until easily poked with a fork about 15 minutes (set aside)
    2. pour the oil into a large fry pan and add half of a
        stick of  butter until melted
    3. add the onions, mushrooms, and shredded carrots and
        saute until slightly brown
    4. add the ground meat and stir in until incorporated
        and slightly brown
    5. in a separate fry pan add the other 1/2 stick of
        butter and saute until melted and then add the
        2 tab of flour to make a roux
    6. add the beef  stock and Worcestershire sauce
        to the roux and stir until well incorporated (set aside)
    7. OPTIONAL: make a pie crust (recipe #75)
        and cover the bottom and sides of a large lasagna
        glass or metal pan 9 inch by 13 inch and put into
        a 400 degree oven and bake until it is browned;
        or if you don't wish to have a pie crust just add
        the ingredients directly into the lasagna pan
    8. begin by adding the meat and vegtables into the
        pan
    9. now drain the potatoes and put them into a bowl
  10. mix the sour cream, egg and heavy cream together
        and add to the potatoes and mash and whip until
        smooth
    8. now mix the meat with the vegtables
    9. add the gravy mix to the meat and vegtables
        and stir well until incorporated
  10. put the meat and vegtables into the lasagna pan
  11. add the potatoes on top and smooth evenly
  12. sprinkle the two cheeses on top of the potatoes
  13. sprinkle the paprika evenly on the cheeses
  14. broil the pie until the cheeses melt and slightly
        brown
  15. this recipe will serve 6  to 8 generously