WHITE ONION SOUP ASHTON STYLE # 225

      White onion soup differs from traditional beef based soup because it is much lighter in
color and is not as strong.  Some of the same ingredients go into each.  I urge you to try it
and I feel you will enjoy this soup and the difference!
INGREDIENTS
     4 to 5 medium large onions, peeled and sliced
     2 large or 4 smaller leeks (use the white part only
        and make sure their clean and cut into small slices
     4 stalks of carrots, peeled and cut small
     4 or 5 thick sliced bacon cut in thirds
     3 tbls Millers or equivalent chicken base
     slight handful of parsley
     1 tsp of white pepper
     1 stick of butter
     1/2 cup of virgin olive oil
     4 cups of water
DIRECTIONS
     1. pour the oil into a large
         fry pan and stir
     2. add the sliced onions and and leeks and  saute until the
         onions are barely brown
     3, place the carrots into a large sauce pan with
         4 cups water and cook until somewhat soft
            and drain into another sauce pan
     4. put the carrots into the fry pan with the onions
     5. add the pepper and parsley into the same fry pan with the
        onions and carrots and saute for about 10 minutes
     6. add the water from what was drained  into a soup pot
         and add a total of 3 qts of  liquid and pour all the
         vegtables in and the butter and simmer all about a
         good half hour
     7. taste for salt and flavor
     8. this recipe will serve 6 generously
        
    
    

COQ AU VIN ASHTON STYLE #224

lCoq au vin is the chicken variation of Beef Bourginion.  Both are French recipes.  The following
recipe is my variation.  Both are excellent recipes to serve for company.  The difference in this one
is I use sparkling red wine and increase the amount of vegtables.  I hope you will try it and I know
you will like it and believe you are back in one of my favorite countries France!
INGREDIENTS
3 to 31/2 lb  frying chicken
1/2 cup virgin olive oil
3 oz salt pork
2/3 bottle of sparkling red wine
6 carrots peeled and cut in half
1 bulb of garlic, peeled and smashed
3 onions peeled and sliced
6 sprigs of thyme and 4 bay leaves tied
3 tbls of Millers or equivelent soup base
1/2 tsp black pepper
1/2 lb pearl onions (one can use frozen pearl onions
which re already peeled)

3/4 lb button mushrooms
1/2 cup capers
DIRECTIONS
      1. marinate the chicken overnite in
         2/3 bottle of sparkling red wine
     2. next day remove from marinate set aside
     PRE HEAT OVEN 300 DEGREES
     3. to prepare dish add oil to a large fry pan
         over medium heat
     4. add onions, garlic, tied thyme and bay leaves
         and saute in a 1/2 cup oil  and saute until onions
         and garlic are brown leave oil in the pan
     5. remove vegtables and set aside.
     6. move the chicken to about a 9" by 13" by 3" deap
         roasting pan
     7, spead the onions, garlic, and capers and wine around
         chicken
     8. bake chicken about an hour and set aside
    9. add a little more oil to fry pan and then the pearl onions, and
        mushrooms and saute until all is brown and return chicken
        to roasting pan and bake  an additional half hour 0r 45 minutes
        until temperature is 170 degrees
    10. This will serve 6 to 8 people generously

BEEF BRISKET WITH SAUCE ASHTON STYLE #223

     Beef brisket is an inexpensive cut of meat often used to barbeque. This recipe is a variation
of that recipe that you will find to be delicious with a different flavor then BBQ. You will
 discover this whe you cook the recipe
INGREDIENTS:
     4 to 6 or 7 pound Beef brisket brined in 2 qts of water containing 1 cup sugar
     and 1 cup salt
     the sauce below is generously spread over the whole brisket top and bottom
     the oven is preheated to 375 degrees
     1/2 cup of virgin olive oil

BRISKET SAUCE INGREDIENTS
     6 slices of thick bacon
     3 medium onions peeled and sliced
     4 stalks of celery rough cut
     1/2 cup virgin olive oil
     1 cup balsamic vinegar
     1 tbls Millers or equivalent chicken base
     1 tbls of hot saufce
DIRECTIONS FOR BRISKET SAUCE
     1. pour the oil into a lg fry pan over medium heat
     2. add the bacon and saute until bacon is nicely brown (set aside)
     3 in the same pan add the onions, celery and saute until the onions
        and celery are nicely brown
    4. now add the Millers Soup Base and stir into the oil
    5, now add the balsamic vinegar and stir into ingredients
COKING BRISKET:
     1 pour 1/2 cup of virgin olive oilin a large roasting pan
     2. . brown brisket on all sides until brown on all sides
     3, pour brisket sauce on top of brisket
     4. bake in350 degree oven for 1 hour turning over at a half
         qn hour
     5. now pour brisket sauce on that side and continue cooking '
         until inside temperature is 150 degees
     6. remove brisket and allow it to rest

 

LEEK AND POTATO SOUP ASHTON STYLE #222

     This recipe is a variation of a French soup and one that I have made several times and have enjoyed serving guests.  I hope you will try it and enjoy it as much as I have.
INGREDIENTS
      6 potatoes, peeled and cut in four
      4 medium leeks with the dark green leaves
      removed and the leeks cut into 3 inch pieces
      4 stalks celery cut into 3 inch lengths
      3 parsnips, peeled and par boiled
      2 tbls Millers Chicken base or equivalent
      2 cups dry white wine
      1 cup cream
      1/2 cup parsley
      1/2 tsp white pepper
 

CLAMS WITH TOASTED HOMEMADE CROTONS ASHTON STYLE #221

This clam recipe is a winner for those who like clams  One can use either little neck or even cherrystone clams though the little neck are more tender but there is more meat in the cherrystone,
You will be surprised with the  great taste and one can use this as a great starter for a seafood dinner
INGREDIENTS
     3 dozen little neck clams or 2 dozen cherrystone clams
     3 cups homemade toasted crotons
     1 large lemon
     5 cloves garlic, smashed and peeled
     1/2 cup chopped parsley
     1/4 cup virgin olive oil
     1 tsp garlic salt
     1/2 tsp hot sauce
     1 large egg
     (optional, 1/2 lb of butter)
     you will need 2 cookie sheets and 4 ramekins
DIRECTIONS preheat oven at 350 degees
   1,  place the clams on a cookie sheet which has a 1/2
        inch edge around it
  2. bake until the clams open wide
  3. remove the clams from the shell into a bowl
  4, using 8 slices of  thick sliced bread remove the
      crust and cut the bread into 1 inch crotons
  5. in another cookie sheet, place the crotons into
      the pan that you have oiled slightly and bake until
      the crotons are nicely brown. now mix 3 tbls of parsley
     into the crotons and about 1/2 tsp garlic salt
 6, mince the peeled garlic and mix with crotons
 7. cut the clams into small pieces
 8, add the large egg and mix well
 8. now mix the clams with the crotons
 9. place the mixture into four ramekins evenly
10, place the ramekins on the cookie sheet
11. add either a thin slice of mozzarla,or
12. add 1/4 cup of parmesean cheese on each mixtue
13. bake about 30 minute
14. this recipe will serve 4 to 6

    

LENTIL SOUP WITH HAM AND TOMATOES, ASHTON STYLE #220

Lentil soup was a recipe that we would have because it was inexpensive and we actualy liked it!   This was especially true in winter being a hearty recipe to have to thelp warm you up.  Of course it didn't hurt that it was also cheap.  I urge you to try it and I really believe you will enjoy it!
INGREDIENTS:
     about 2 lbs of lentils that you soak in water 4 hrs or over night
     about a pound or so of cooked left over ham with bone
    2 qts of water
    2 medium onions, peeled and sliced
    4 stalks celery, minced
    1/2 cup of extra virgin olive oil
    about a handful of fresh parsley
    3 bay leaves
    1 1/2 tbls Millers Chicken base or equivalent
    1 tsp black pepper
    1 28 oz Contadina crushed tomatoes
 1 cup dry whte wine
     8 oz sour cream
    DIRECTIONS:
        1. soak the lentils over night or at least 6 or so hours
        2. pour the olive oil in a large fry pan over medium heat
        3. add the onions, celery, parsley, Millers chicken base,
            bay leaves, ham cubes, and pepper and saute until onions
            are translucent
       4. add a 28 oz can of Contadina crushed tomatoes and stir
           well; continue sauting  about a half an hour
       5. in a large stock pot, add the 2 qts of water (taking the
           water that the lentils had been soaking in and add any additional
           water to make the 2 qts and add the ham and bone
      6. add the ingredients from the fry pan into the water and the lentils
      7, now cook the soup for about 2 hrs until the lentils are tender and
          remove ham bone
      8. add a dollop of sour crème to those who want it
      9. , this recipe will serve 6 to 8 people generously

VEAL OR BEEF KIDNEYS IN HERBS WITH TOMATO SAUCE AND ONIONS ASHTON STYLE #219

When I was young kidneys was a dish that our family ate fairly often.  Tdue to the fact that my
father liked them a lot.  I don't remember any other family having them but one eats what was common to us. I do remember a slight urine smell before my mother washed them.  After they were washed my mother cut any fat around them.  One may not believe it but I still like them today! Veal kidneys are more mild and more tender so they would better.
INGREDIENTS:
     2 lbs or 2 kidneys (beef would require one as they are much larger.
     2 medium onions, peeled and sliced
     1/2 cup of virgin olive oil
     1 (6 oz can of Contadina tomato paste)
     1 (28 oz can of Contadina crushed tomatoes)
     2 tbls dried basil
     I tbl dried oregano
     2 tbls fresh thyme
DIRECTIONS:
     1. purchase fresh kidneys
     2. wash them well
     3. cut each of the kidneys off the whole kidney
         including any fat
    4.  pour the oil into a largr fry pan
    5. when the oil is medium hot add the onions
        and saute the onions until slightly brown
    6. now add the kidneys and slowly saute about
        a good half  hour and the kidneys are nicely brown
    7. now add the tomato paste and stir in well
    8. now add the herbs and stir in well
    9. now add the crushed tomatoes and slowly saute
        about 45 minutes stiring well and the kidneys are tender
  10. this recipe will serve 6
    
    

GAZPACHO: COLD SPANISH SOUP, ASHTON STYLE #218

•  Gaspacho is a traditional Spanish cold tomato based soup.  Certainly a great  soup for
• summer as .it is a cool chnge from hot soup. This recipe is for at least 8 to 10 people! 
•  I encourage you to try this recipe.
• INGREDIENTS:
•        8 medium tomatoes, minced with skin on
•      1/2 gal water
•      1 cup scallons
•      1 cup minced onions
•      2 red onions minced
•      2 yellow bell peppers minced
•      2 red bell peppers minced
•      6 cloves garlic cut into four
•      1 cucumber,sliced with skin on then cut in four with skin on
•      1/2 tsp black peppeer
•     2 tbls Miller or equiv  chicken base
•      1 cup red wine vinegar
•      1 cup crème fraiche
• DIRECTION
• 1. pour 1/2 cup virgin olive oil in a large fry pan and
•     heat oil until hot
• 2,( except the tomatoes), add all the vegtables including  soup base, pepper,
•    fresh oregano minced, fresh thyme minced,, fresh basil minced, and saute until vegtables
•     are nearly brown, but add the garlic pieces rthe last ten minutes
•  3. in a separate fry pan add the tomatoes and cook a good hslf hour
•  4, now add the water
•  5, add all the rest of  ingredients
•  6. put in refridgerater at least 4 hours or overnight
•  7. will serve 8 to 10

GRANDMAS SICILIAN LASAGNA #217

My mother made a terrific lasagna  recipe that I added my own style.  This included using fresh ricotta rather then from a tub.  I mix 3 fresh eggs in with the ricotta. I also make my own sauce rather than store bought.  I also try not to over fill the pan. I also add 6 hard boil eggs and then crumble them in the recipe. I then use a glass pan. The pan should be 13 inch by 9 inches.  The lasagna noodles are boiled then kept in water and first use them length wise then for the next layer side ways then  again long ways then repeat side ways until the pan is filled to the top.  T will explain the process  that you
must follow which is fairly simple.
INGREDIENTS: PRE-HEAT THE OVEN TO 350 DEGREES AND BAKE FOR 90 MINUTES
     * The first step is to boil lasagna noodles until al dente then keep in water,
     * The second step is to make the tomato sauce from scratch:
            recipe for sauce
             1/3 tube of tomato  Cento paste
             2 cans Contadina tomato paste
             1 large can Contadina crushed tomatoes
            16 oz pork neck bones
            16 oz ground beef
            6 cloves peeled and smashed garlic
            3 tbls dried basil
            2 tbls  dried oregano
           1/2 cup virgin olive oil
DIRECTIONS FOR SAUCE:
     1. pour 1/2 cup virgin olive into a large fry pan
     2. add garlic and saute 10 minutes stiring constantly (set aside)
     3. add pork neckbones  and saute until brown (add to soup pot with garlic)
     4, add 1/3 tube of Cento tomato paste, 2 cans Contadina tomato paste, and
         4 cans water and stir in
     5. add 1 28 oz can Contadina crushed tomatoes
     6. add basil and oregano, stir well and saute 20 minutes and
         add to soup pot
     7. simmer 1 1/2 hours (remove neckbones)
PROCESS IN MAKING LASAGNA:
     1. in a separate large fry pan pour 1/2 cup virgin olive oil
     2. add 1 lb of ground chuck and saute till brown (set aside )
     3. now add sauce to bottom of glass
     4. now add lasagna noodles length to cover bottom
     5. now sprinkle hamburger to  cover noodles
     6. now sprinkle ricotta that you have added 3 raw eggs and 1/2 cup
        of parmesan c and  mixed well
     7, now add a lightly amowunt of hardboiled eggs from 6 eggs
     8. now sprinkle mozzarella cheese lightly
     9. now repeat process with with noodles ( sideways)
   10. now sauce, then ground meat, then ricotta, theen eggs, then cheese
         then mozzarella, now repeat again with noodles length way
   11. do not over full pan ending with mozzeralla on top
   12. now bake at 350 degrees for 1 1/2 hrs


           
             

TOMATO BASIL SOUP ASHTON STYLE #216

     When I was young our family had  tomato soup for lunch at least a couple of times a week. I would like to say I enjoyed it but that  would not be true as it was at  bland at best best . Today I  love
having a basil tomato bisque in a good restaurant! This recipe is a variation of such a soup and I hope you will try it and enjoy!
INGREDIENTS:
     I large can of  Contadina crushed tomatoes
     3 lbs of fresh tomatoes sliced cut and sauted
     about 20 minuted
     3 medium onions, (Vadalia if possible) minced
     1 bulb of garlic, peeled and minced
     large bunch of fresh basil minced
     1/2 cup of virgin olive oil
     2 tbls of  Millers or equal chicken base from
     a jar
     1/2 tsp black ground pepper
     1/4 tsp crushed red pepper
     1 cup of dry white wine
     1/2 cup of  heavy cream
    
    
      

MAGNIFICENT FRIED CHICKEN # 215

The following chicken recipe is one that I and have used with great success and one that I have no qualms to give out to those who love a great recipe.  I hope you will try it and enjoy making this special recipe!
INGREDIENTS:
     1 frying chicken cut into pieces
     3 qts of water with 1 cup of sugar and 1 cup os salt
     (the same combination I use for turkeys and roasts)r
     put the chicken pieces in a large bowl with the water, sugar ,
     and salt,  and soak at least 2 hrs or over night about 12 hrs
REST OF INGRIEDIENTS FOR THE BATTER:
    1 cup of flour
    1 cup of cornstarch
    1 tsp white or black pepper
    1 tab paprika
    2 tbls baking powder
    1 cup of water
DIRECTIONS:
1. pour about 1 1/2 qts of canola oil into a large fry pan
    at a medium high temperature and heat until oil is hot
2. mix dry ingredients together in a large bowl
3, pour water into dry ingredients and stir until well mixed
    (batter should be thick but not overly so
4. dip each piece of chicken into batter, let excess batter drip
    off
5, put chicken pieces into lg fry pan  and fry at least 30 or so
    minutes check doneness (no red showing
6, should serve 6 to 8 people     

OYSTER STEW NUMBER TWO, ASHTON STYLE #214

     Oyster stew is a dish that my father loved.  It is also one that a friend of mine also enjoyed but had a hard time finding in a restaurant.  Of course it is also one that I have enjoyed over the years. My friend asked me if I could make him oyster stew and over the past few months I have made him a total of 12 gallons in 4 quart amounts.  The first recipe I made for him was a very traditional kind; but the last recipe I decided to change it and add some things.  I hope you will try it and enjoy it.
INGREDIENTS:
2 eight ounce tubs of fresh or canned oysters
3 carrots, peeled and minced
3 stalks of celery, minced
1 onion, peeled and minced
1 quart of  heavy cream
1 1/2 quarts of  half and half
12 ounces of sour cream
2 sticks of  butter
3 tbls of Millers or equivelent
chicken base
1 tsp of white pepper
DIRECTIONS:
1. cut the two sticks of butter into small pieces and put them. into a large fry pan and stir until they are completely melted
2 add the minced carrots, minced celery and minced onions and saute until somewhat soft
3. add the Millers chicken base and stir in
4. add the two tubs of oysters and stir in well
5. add the 1 1/2 qts of heavy cream and continue stiring
6. now add the sour cream and stir well
    add the white pepper and taste, l
7. add salt if necessary and serve
8. this recipe should serve 4 to 6

CHICKEN CURRIED PATTIES, ASHTON STYLE #213

     Curry is a popular spice in India, Thailand, Vietmanese, other countries in the region.  It can be hot or mild; yellow or red. One can use additional spices in this recipe such as cardamom, cinnamon, cloves, peppercorns, and coriander. It is used in sauces, soups, salads and other dishes.  This recipe is for chicken patties in a curried sauce. I use the thigh and legs of a chicken that I cut into small pieces and form into patties.  I hope you will try this recipe and I think you will like it. Please let me know.
INGREDIENTS:
1 lb chicken thighs and legs cut into 1/2 inch chunks
1/2 cup virgin olive oil
3/4 cup white sparkling wine
1/2 cup butter
2 tbls powdered curry
1 tbls Millers Soup Base or equivilent
1/2 cinnamon stick
4 bay leaves removed after cooking
5 whole cloves
10 black peppercorns
2 tbls fresh ginger ground
1 large onion, peeled and minced
4 cloves garlic peeled and smashed
1 tbls ground cardamom
2 tsp coriander
1 cup arboreo rice
DIRECTIONS:
1. heat 1/2 cup virgin olive oil, into
    a large fry pan
2. add the onion, chicken, ginger,
   curry powder, cardamom, coriander,
   peppercorns, white wine, and saute for
   about a half an hour
3. to thicken; in add the 1/2 cup of butter
   in a separate fry pan, add 3 tbls of flour
  into the butter and stir well into a roux and
 add to the curry mixture and continue to stir
until well incorporated
4. cook the rice according to recipe and add the
   chicken curry on the rice and serve