GRILLED LAMB CHOPS IN TWO WINES WITH MUSHROOMS, ARTICHOKES, AND CAPERS#(74)

          Here is another recipe using two wines; grilled lamb chops in white port and Pinot Grigio; with artichoke hearts, crimini mushrooms with lemon zest and the juice of two lemons. What I lke about this recipe is that it is in a light sauce and the combination of the artichokes and and mushrooms and ths addition of lemon flavors and capers will also add to making this a great recipe.  Please let me know how you like it as I certainly do! ENJOY

INGREDIENTS:

     1 or 2 lamb chops for each person grilled on

     gas grill or on one that goes on top of  a gas burner

     1/2 cup of virgin olive oil

     1 stick of unsalted butter

     1 lb of crimini mushrooms cut in quarters

     2 lemons, first taking the zest off (not the white part)

     and then using a jucier to get the juice from each lemon

     1 can of  artichoke hearts without the vinegar (if you must

     use the vinegar kind, rince them well under cold water

     a good handful of large capers (rinced in cold water)

     4 to 6 peeled, smashed, minced, garlic
     1/3 bottle of sparkling white wine and1/3 bottle of pino gregio

     1/4 cup of grated Parmagaino Reggiano

     slight handful of dried parsley

     good pinch of salt

     good pinch of coarse pepper

DIRECTIONS:

    1. grill 8 to 12 lamb chops which you have lightly sprinkled

        garlic salt on both sides on either an outdoor gas grill or one

        of those cast iron grills that goes over a indoor gas burner

        until rare or medium rare

    2. pour the virgin olive oil and stick of  butter in a large fry pan

    3. when the oil and butter get hot add the lamb chops to the pan

        and cook them for an additional 5 minutes on each side; remove

        and set aside

    4. add the mushrooms to the fry pan and fry until brown

    5. add the artichoke hearts, garlic, salt an pepper, parsley and 

       capers to the pan and stir in until incorporated

    6. add the two wines into the pan and stir cooking it into

       the other ingredients for about 5 minutes 

    7. sprinkle the Parmesano Reggiano into the pan and stir until

        incorporated

    8. return the lamb chops back into the pan and keep turning them

        until the sauce covers them well on all sides

    9. plate the lamb chops giving each person 2 chops and ladle the

        sauce with the mushrooms and artichoke hearts over each piece

        or meat.

  10. this recipe will serve 4 to 6 persons generously

    

    

    

FRENCH ONION SOUP TO LIVE FOR, ASHTON STYLE #(73)

         Most good (and even many not so good) restaurants serve French Onion Soup besides other soups. It really did come from France and is delicious especially with a loaf of a French Baquette  However, there are some problems on how it is made and the following are just some I have heard: "This soup usually has a thick layer of melted mozzarala cheese on top. (Sometimes I wonder how many diners have choked on this)". The other complaints I have heard about serving this soup besides the cheese is "too salty" "tastes like it came out of a can" "too many onions" "too few onions".  I am sure there are other complaints but you get the idea of what not to do with this great soup.  This recipe is a version that I have developed which can easily serve 8 to 12 people generously. I hope you will try this recipe and let me know what you think of  it. ENJOY

INGREDIENTS:

     3 lbs of  yellow onions, peeled, cut

     in half and sliced (onions don't have

     to be thin)

     1/2 cup of virgin olive oil

     1 stick of unsalted butter

     1/4 lb of  grated swiss cheese

     1/2 lb of grated, half swiss, and half parmesaen cheese

     1 tab sugar

     1 tab coarse pepper

     3 tab flour

     1 bunch fresh sage tied

     3 or 4 bay leafs

     1 cup of sherry wine (you could

     use dry white or red wine)

     8 cups stock (see stock recipe below)

DIRECTIONS:

     1. pour oil in lg fry pan, add the butter, and

         cook over moderate heat

     2. when oil is hot, butter is melted and incorporated,

         add the onions and fry while continuely stiring until

         onions are translucent

     3. add the sugar and salt and continue frying

     4. add the flour a little at a time and continue to stir

         until all is incorporated

     5. move to large soup pot and add a little of the

         stock and stir until incorporated

     6. add the rest of the stock, bay leaves, pepper, sherry wine,

         1/4 lb of grated swiss cheese and simmer about

         an hour or so

     7. taste for flavor and adjust salt and pepper if

         necessary

     8. cut good French Baquette into thick slices,

         brush virgin olive oil on each side and place

         under broiler until brown, turn over and do

         the same on the other side

     9. ladle the soup, (making sure to have enough

         onions) into individual soup ramkins, or ladle

         into a large earthenware pot and put the

        thick cut bread (one in the small ramkins, or

        enough to fill the top of  the large earthenware pot

  10. sprinkle each piece of bread with enough grated cheese

        to completely cover each piece

  11. put into the broiler and bake until the top

        is completely browned

  12. will serve 8 or more generously

     

   STOCK RECIPE

    INGREDIENTS:

        1/2 cup of virgin olive oil

        2 lbs of beef bones (steak, shank, etc)

        1 lb of chicken bones (back, neck etc.)

        2 medium onions peeled, cut in half and

           rough sliced

        4 lg carrots, peeled and rough cut

        4 celery stalks cut in thirds

        4 cloves of garlic

DIRECTIONS:

        1. pour olive oil in lg fry pan over

            moderate heat

        2. when oil is hot add the onions and

            celery and fry until quite brown (set aside)

        3. add the bones into the same fry pan and cook

            until very brown remove and put into a lg soup pot

        4. add a little stock into the fry pan and add the

            Millers or equiv Soup Base into the fry pan

            continuely stiring until it is incorporated, remove

            and put into the soup pot

        5. put all the bones, vegtables, garlic and

            8 cups of water and soup base,  in a large soup

            pot and bring to boil and then reduce and

            simmer uncovered  for about 5 hrs (stir occasionaly

            and add some water if necessary)

       

        5. strain into another pot and stock is ready to use

         

    

         

CHICKEN ITALIAN EN CROUTE ASHTON STYLE (ITALIAN POT PIE) #(72)

     I have learned to love pot pies and in the process of making a recipe for this blog. This caused me to start thinking about what I would want in such a recipe. I then started to think about what one would put into an Italian version of such a recipe.  The following is the recipe that I thought such a pie would be like using some Italian ingredients.  When I made it I was surprised how good it was.  I suggest you try it and let me know what you think! ENJOY

INGREDIENTS:

      1/2 of a chicken fryer about 2lbs

      1/2 cup of virgin olive oil

      2 small zucchini cut into 1 inch pieces with

      the skin on

      1 yellow summer squash cut into 1 inch pieces

      3 large carrots cut in half and then cut into 1/2

      inch pieces

      2 medium onions, peeled, cut in half and cut into

      1/2 inch slices

      2 stalks of celery, cut down tthe center and cut into 1/2 inch

      slices

      1/2 can of Contadina tomato paste

      16 oz of homemade tomato sauce or 16 oz of Contadina

      diced tomatos

      2 tsp of dried basil

      1 handful of fresh basil rough cut

      1 tsp of oregno

      1 tsp of coarse pepper

      2 tab of sugar

      1 tab of flour

      2 tab of Millers or equiv chicken base

      2/3 cup of heavy cream

      1 egg

DIRECTIONS:

     1. boil the 1/2 of a fryer chicken in 3 qts of water

         for about 1 hr set aside and let cool; then cut

         the chicken into 1 inch pieces (both light and dark meat)

     2. pour the olive oil into a lg fry pan over moderate heat

     3. when the oil is hot add the zucchini and summer squash and

         fry until slightly brown (don't overcook) set aside

     4. add the carrots and fry until slightly brown

         set aside

     5. add more olive oil if neccesary and then add the onions

         and celery and fry until slightly brown then add the dried

         basil, oregano, coarse pepper, sugar,  and 1/2 can of 

        Contadina tomato paste and stir until all is incorporated

    6. add the homemade tomato sauce or diced tomatos and 

        stir until incorporated  (simmer about 10 minutes) 

.  7.  add the heavy cream and make a paste with a little water

        and flour, then a little more water and add to the pan   

.  8. add the 2 tab of Millers or equiv Chicken base and stir in

        until it is incorporated

   8.. return all the vegtables to the pan and  stir until incorporated

   9. make the pie dough for a 9 inch pie(use the recipe for apple

       pie dough #(75)

 10. pour all the ingredients into the bottom of the 9 inch pie

       shell and then put the top on and flute the edges

 11. make a light wash of an egg and water and brush the top

       of the pie and bake at 400 degrees for

   

STEAK AND KIDNEY PIE,( MY FAVORITE AND ALSO SHERLOCK HOLMES) ASHTON STYLE #(71)

      I know that the reason I enjoy kidneys is that my father loved kidneys usually with tomato sauce and onions. I tried them and found I enjoyed eating them.  Understand I also like chicken gizzards, beef heart, and chicken liver. As I grew up I decided to try steak and kidney pie and found that I really loved it. Unfortunately I am the only one in my family who does.  When my wife Dottie and I visited London we had lunch at Mrs. Hudson's Restaurant which was at the time next to Sherlock Holmes Museum on Baker Street. Sherlock Holmes is one of my favorite historical figures and eating this pie is a great treat for me as it reminds me of him. The pie I had there was made with venison, beef, and pheasant along with beef kidneys. Unfortunately the restaurant is no longer there.  But alas, when we visited London and stopped at Sherlock Holmes former residence, a man told us that there is another restaurant in London called Sherlock Holmes near Leicester Square in the West End theater district of London. Their menu had a good version on it for my pie so I was able to not miss out.

         Another restaurant I would go to almost every year was called "The Buttery" in Niagra On The Lake near Niagra Falls.  They had a great steak and kidney pie which I thouroghly enjoyed.  A couple of years ago it was sold and the new owners doesnt serve my pie.  However I still am able to make it at home.  I used to use beef kidneys but now have found that veal kidneys are milder and better.  I also make this English delight with rib steak which is tenderer and has a great flavor. I hope you will try this recipe and et me know how you like it. ENJOY

INGREDIENTS: (pre heat oven to 400 degrees)

     a 16 oz rib steak without the bone and

    the steak cut into 1 inch square pieces

    16 oz or so, of veal kidneys about 2 kidneys; cut

    the kidneys off of the whole kidney into individual

    kidney pieces (beef kidneys will work if you can't get

    veal kidneys) cut them in half
    16oz of small bella or white button mushrooms cut

    in half

    1/3 cup of virgin olive oil

    2  large onion, peeled and cut in half and sliced

    2 tabls of Millers, or equivilent, Chicken Soup Base

    (because this soup base has a lot of salt you can

    leave out any additional salt)

    1 tsp of coarse ground pepper

    3 tab of flour

   

    1 pie crust top and bottom (see the recipe below)

DIRECTIONS:

    1. pour the virgin olive oil in a lg fry pan over moderate heat

    2. when oil is hot add the onions and fry until brown (set aside)
    3. add the pepper and stir until incorporated

    4.add the steak and fry until well brown (set aside)
    5. add the veal kidneys and fry until brown (set aside)

    6. add the mushrooms and fry until tender and brown (set aside)

    7. add 1/2 stick of butter into fry pan and melt
    8. add the flour into the fry pan and make a roux
    9. add the Millers or equiv. Soup Base and stir in until

       incorporated (might add a little water first then the soup

       base)

    8. pour all the ingredients into the fry pan and stir well until
       all is incorporated 

   9. pour into the pie shell and put the top crust on pie

 10. mix the egg well and brush on the top of the pie

 11. bake for 35 minutes or so and the top is slightly brown
 12. cut into slices and serve

PIE CRUST RECIPE:

    1.  in a lg bowl pour 2 cups of flour

    2. add 1 1/2 tsp salt

    2/3 cup crisco

    1/4 cup ice cold water (add a little at

    a time using a fork  to get to a soft but

    not sticky consistency

    divide into 2 balls and roll out on a

    floured wood cutting board

   

   

   

CHICKEN POT PIE ASHTON STYLE #(70)

     One sometimes wonder how we find ourselves enjoying something that not long ago we would not be interested as a dinner entree.  Chicken pot pie is one of those dinners that I never was attracted to until some two years ago my wife Dottie made it and it was actually very good. This is the type of recipe that is great for a Sunday Dinner expecially if snow is falling.  Yet Its actually good in the middle of summer even during a week day or a Sunday.  Another time when we were at Bob Evans Restaurant my mother decided to have chicken pot pie and I also had it. The menu price is actually one of the least expensive dinners (especially for people over 55). The meal is also very filling and most of the time you have enough to take it home for the next days lunch. The recipe that follows is a version of both Dottie and a littlte Bob Evans.  I suggest you try it and let me know what you think, ENJOY

INGREDIENTS:

     1 whole frying chicken boiled in about 2 to 3 qts of water over moderate heat that you add 3 tab of           Millers or equiv chicken base and a slight handful of parsley,cook for about an hour.  Remove                  chicken and save some of the stock for this recipe and save the rest for a future soup.  

       After the chicken has cooled cut up both the white meat and dark meat into 1 to 1 1/2 inch chunks

        1/3 cup of virgin olive oil

        2 cups chicken stock

        2 medium yellow onions peeled, cut in half and then cut into 1/4 inch slices or minced

        4 medium large carrots, peeled and cut into 1/4 inch slices

        3 stalks of celery cut doen the middle and then into 1/4 slices

        1/2 box of frozen large peas

        2 lg potatos, peeled,  boiled about 1/2 hour or so until you can

        put a fork  in them easily (don't over cook)

        1 tab of  Millers or equiv Chicken Base (no salt as chicken base is salty)

        1 tab of coarse pepper

        1/2 stick of butter or soy margarine

        1/3 cup of flour

DIRECTIONS:

        1. after the chicken is cooled, cut pieces (both white meat and dark)

            into one inch pieces and use about 4 cups of  meat (use the rest of

            the meat for chicken salad

       2.  pour the 1/3 cup virgin olive oil and butter over moderate heat

       3. when oil is hot saute the onions and celery and carrots

           about 15 minutes until almost done (remove and set aside

       4. add all the vegtables including potatos together

       5. pour the 2 cups of chicken stock into the pan with the oil over moderate heat

       6. mix the flour with 3 tab of chicken stock to make a paste; then

           add 1/2 cup more chicken stock until the thickness of heavy cream

       7. add this mixture into the fry pan with the chicken stock and stir until it

           is all incorporated

       (optional add 3 drops of yellow food coloring to make the sauce a creamy yellow)

       8. pour into pie crust and then add the top crust and flute the edges

     

PIE CRUST RECIPE:

     INGREDIENTS:

          2 cups all purpose flour

          1 1/2 tsp salt

          2/3 cup Crisco

          1/4 cup ice cold water

          1 egg for top crust wash

DIRECTIIONS:

        1. mix the flour and salt together in a lg bowl

        2. mix in the Crisco a little at a time with a

            fork (never a spoon) until the dough is crumbly

        3. add the cold water a little at a time (but don't

            overwork the dough as the less fooling around

            the flakier the crust) split the dough into balls in two

            equal parts

        4. roll out the dough out on a floured surface

            about an 1/8th inch thick  (preferably on a

            a large wood cutting board)

        5. mix the egg with about a 1/4 cup of water for

            the top crust wash

        6. again, pour the mixed vegtables and chicken

            into the bowl with the bottom crust until filled

            and then add the top crust (remove any excess

            dough then flute the edges

        7. wash the top crust with the egg mixture and bake

            at 425 degrees for 45 minutes with aluminum foil

            around the top edges then remove and bake an

            additional 15 minutes until golden brown

           

CABBAGE AND HAM SOUP (TRULY GREAT SOUP) ASHTON STYLE #(69)

     There was a restaurant that had a ham and cabbage soup that was terriffic.  I decided to make a recipe that emulated this soup with my own style.  Try it and see if you like it.  I did and decided to share it with everyone. ENJOY

INGREDIENTS:

      2 tab of  Millers (or equivilent)Soup Base

      1/2 fresh chicken  

     1 medium cabbage about 2 1/2 lbs or so, cut in small pieces

      4 carrots peeled and minced

      1 lg or 2 medium onions, peeled and sliced

      11/2  lbs of  good ham (left over from a ham dinner), cut into

      about 1 inch pieces

      1 tsp coarse black pepper

      2 tab sugar

DIRECTIONS:

     1. boil the chicken in a lg soup pot with the Millers Soup Base

        about 1 1/2 hrs, remove chicken for something like chicken salad

     2. fry the onions in a lg fry pan until almost brown; add to pot

     3. add the cabbage into the soup pot and cook about 3/4 hour until

         the cabbage is not quite done

     4. add the ham pieces and cook an additional half an hour until the

         cabbage is done but not dead

     5. add the sugar to the pot

     6. taste for flavor and salt

     7. will serve 6 generously

     

      

*BRUSSELSPROUTS AND MUSHROOMS WITH WORCESTERSHIRE SAUCE ASHTON STYLE #(68)

         My mother hates brusselsprouts; most of our children don't care for them; I actually like them as does my wife Dottie.  Most of the time we have them boiled and then put butter on them.  This recipe is one I thought of when actually making broccoli which I also wanted to do a little different than just butter. The combination of the brusselsprouts and mushrooms or broccoli and mushrooms with white wine and worcestershire sauce is a nice mixture of flavors that lends a new taste to these vegtables. ENJOY

INGREDIENTS:

      2 lbs of fresh brusselsprouts

      1lb of crimini mushrooms

      4 cloves of peeled smashed garlic

      1/2 cup of white Pinot Grigio wine

      1/3 cup of good Worcestershire sauce

      1/2 stick of butter

      1/3 cup of virgin olive oil

      1/2 tsp kosher salt

      1/2 tsp coarse black pepper

DIRECTIONS:

     1.