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