SEAFOOD CREPES, ASHTON STYLE, #160

INGREDIENTS:
     1 1/2 lbs of fish bones
     2 qts of water
     1 lb of cod fish
     1 lb of medium shrimp
     1 lb of fresh mussels out of the shell
     1 lb of fresh small neck clams out of
     of the shell
     1 lb of bay scallops
     2 tbls of Millers chicken base
     2 cups of  half and half
     1/2 cup of sherry wine
     1/3 cup of virgin olive oil
     1 cup of sparkling sweet white wine
     1 stick of unsalted butter
     2 tbls corn starch
     6 cloves of garlic minced
     1 cup of creme fraiche
     2 tsp of paprika
     1 tsp of ground white pepper
     2 tbls of parsley
     14 crepes from recipe below
DIRECTIONS:
     1. pour 2 qts of water into  a large
         sauce pan
     2. add the fish bones and chicken base
     3. simmer for 1 hr then remove the fish
         bones
     4. pour the olive oil into a large fry pan
     5. cut the butter into pieces and add to
         the fry pan and stir until well incorpated
         but not dark in color
     6. add the sparkling white wine and stir in
         until well incorporated
     7. cod, shrimp, scallops, mussels,
         and clams, paprika, and saute about a half an hour
         until slightly brown, remove and set aside
     8. add the minced garlic and parsley, and
        continue stiring until slightly brown
     9. add the sherry wine and stir well
     10. add the half and half and stir well
    11.add the corn starch and stir in until
         slightly thickened
    12. add the seafood back into the fry
          pan and stir well

HOW TO MAKE THE 14 CREPES:
     INGREDIENTS:
          1 cup all purpose flour
          2 large eggs
          1 additional egg yolk
          3/4 cup whole milk
          1/3 cup melted butter
          a pinch of salt
          3/4 cup of water
          (melted clarified butter for
          each pan as you make the
          crepes)
DIRECTIONS:
     1. using a Kitchen Aide mixer,
         add the cup of flour, eggs, egg
         yolk, melted butter, and salt
    2. mix at high speed about 30 seconds
        so batter is smooth
    3. add the water and continue blending
        until batter is very smooth
    4. cover with plastic and keep in the
        refriderator about an hour or so
    5. using a crepe pan, (I use a non stick
       pan as it helps to keep it from sticking)
       over moderate heat,
        brush the pan with clearified butter
    6. using a ladle, add about 4 tbl of batter
        and make a thin coat of batter in the pan
    7. tilt the pan  as quickly as possible and
        you should have a 7 inch or so crepe in
        about 45 seconds then flip the crepe over
        and bake about 45 seconds again and slide
        it onto a rack or pan until all the crepes are
       made
    8. you can save the crepes in the refridgerator
    9. now you can spoon the seafood on the crepe
       and roll over and place on a plate
  10. you can now mix the creme fraiche and half
        the sparkling white wine and pour over the the
        filled crepe.
 11. repeat the process until all the seafood is used
 12. you should use 2 crepes per serving and this
       should serve 7 persons
        
       






       
         
           

SICILIAN CHEESE CAKE, ASHTON STYLE #159

INGREDIENTS:
     1lb of ricotta cheese
     2 8oz packages cream cheese
     1 tsp vanilla extract
     zest of 1 lemon
     juice of 1 lemon
     2 tbl of flour
     5 eggs
     1/2 cup of granulated sugar
     1/2 cup of pine nuts, toasted
INGREDIENTS FOR THE BOTTOM OF
FORM PAN
     2 boxes almond cookies crushed
     1/2 cup butter
     1/4 tsp salt
     1/2 cup of flour
BAKE ON A COOKIE SHEET AT 400 DEGREES
8 TO 10 MINUTES
    
DIRECTIONS: heat oven to 400 degrees
USE A 10" BY 3"  SPRING FORM PAN
     1. press the almond cookie mixture on the
         bottom of the pan
     2. mix the ricotta, 2 packages of Philadelphia cream
        cheese at room temperature, 1 tsp vanila, zest of 1
        lemon, juice of 1 lemon, flour, sugar, eggs (one at a time)
       and pine nuts and stir well using a kitchen aide mixer
   3. pour the mixture into the spring form pan
   4. bake the cheese cake 475 degrees for about 15 minutes,
       then bake at 300 degrees for 1 hr and 15 minutes checking
       doneness after 3/4 hr with a toothpick
  5. serves 6 to 8 generously

ITALIAN CREME MASCARPONE ASHTON STYLE #158

INGREDIENTS:
     3 cups creme fraiche
     add 1/2 cup of powdered sugar
     to creme fraiche
     2 cups mascarpone
     1 8oz cream cheese
     juice of 1 lemon
     zest of 1 lemon
     1 envelope of gelatin
DIRECTIONS:
     1. mix the cream cheese at room temp
         in a large bowl
     2. add the 2 cups of softened marzipan
         to the bowl of cheese and stir well
     3. add the 2 cups of creme fraiche to the
         same bowl and stir well
     4. add the lemon and lemon zest to the
         bowl and whip the cheese mixture
         until smooth
     5. mix the envelope of gelatin in a half
         cup of water and stir well
     6. add the gelatin to the cheese mixture
         and stir well
     7. pour mixture into small  6oz custard cups
         bowls or ramecans about 2/3 full
     8. let stand at room temperature, turn
         over on a small dish till released
     9 should serve 8 generously
   

ITALIAN TRIPE STEW, ASHTON STYLE #157

INGREDIENTS:
2lbs of beef tripe
1 pigs foot cut in half
2 medium onions
5 carrots
6 cloves of garlic minced
4 stalks celery
1/2 lb of chorizo sausage without casing
if you can't buy this mexican sausage, try
Italian and then use a half tsp of red pepper
flakes. But if you can find it, you probably
don't need the red pepper as the sausage
has it
1 can navy beans
1 can garbanzo beans
1/2, 6 oz can Contadina tomato paste
1/2 can large Contadina crushed tomatos
1/2 cup white vinegar
1/2 cup virgin olive oil
2 tbls dried basil
2 bay leaves which you remove at the end
2 tbs Thyme
 2 tbs paprika
 2 tbs Millers or Equiv Soup Base
1/2 cup parmesean cheese
2 oz sugar
1/2 tsp salt if needed

DIRECTIONS:
FOR THIS RECIPE YOU CAN USE EITHER
A CROCK POT, A PRESSURE COOKER, OR
A REGULAR SOUP POT IF NECESSARY
1. clean the fat off the tripe
2. cut tripe into 4 inch pieces
3. put the tripe, sausage and pigs feet into a large soup pot
    with 2 1/2 qts of water and cook
    for 2 hrs and remove tripe, sausage and pigs feet and set aside
4. reserve the tripe water in a large bowl
5. mince the onions, carrots, celery,
    and garlic and set aside
6. pour the 1/2 cup olive oil into the
    pot on medium heat and add tripe and
    saute about 20 minutes
7. add the vegetables and continue cooking
    about 10 minutes
8. add the tomato paste and stir in well and then
    add the crushed tomatoes and stir in well
9. add the tripe water, chicken base, sugar, bay
    leaves, basil, paprika, and stir well
10. return the tripe, pigs feet, sausage, navy beans,
      and garbanzo beans into the pot and slowly
      simmer for an additional 2 hrs or so until
      the tripe is tender
11. remove the bones from the pigs feet,  and cut into
      small pieces and return meat to pot
12. taste for flavor and serve
13. will serve 6 to 8 or more generously