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