ITALIAN BROCCOLI BISQUE, ASHTON STYLE #(110)

INGREDIENTS:
     1 whole chicken fryer
     2 lbs of brocoli which
     1 cup of white port wine
     1 cup of Pinot Grigio white wine
     1/2 cup of virgin olive oil
     2 tab of Millers Chicken Base or equiv
     2 medium onions, peeled, cut in half and
     sliced
      4 cloves of garlic, peeled and smashed
      2 tab of fresh parsley that you have cut
     up into small pieces
      1 tsp of white pepper
DIRECTIONS:
     1. cut the brochli into quarters
     2. put the chicken into 2 1/2 qts of water
         and cook about 2 hrs; and save the
         chicken for chicken salad and put
         about 2qts of the broth into a fairly lg soup pot
     3. pour the virgin olive oil into a large fry
         pan over moderately high heat
     4. add the onions and smashed garlic into
         the fry pan and saute until the onions are
         slightly brown (don't burn the garlic)
     5. add the brochli and stir in and simmer about
         10 minutes
     6. add the two wines, the  Millers Chicken Base
         or equiv, the white pepper and parsley into
         the fry pan and saute about an addtional 10
         minutes and pour into the soup pot
     7.  cook the soup about an hour, stiring occasionaly
     8.   after the soup has cooked about a half hour add the heavy cream
           to this broth and stir in until incorporated
    9.   taste for flavor and salt and adjust if neccesary
   10.  using a stand mixer (motor boat mixer); mix the
          bisque until it is smooth and ready to serve
   11. this recipe will easily serve 8 or more people
         
        
   
    
   

LINGUINI WITH TOMATO, ASHTON STYLE #(109)

INGREDIENTS:
     2lbs calamari (squid) cleaned but
     leave the skin on
     2 6oz cans of Contadina tomato paste
     1 large can of Contadina crushe tomatoes
     6 cloves of garlic, peeled and smashed
     1 medium onion, cut in half, peeled and
     sliced
     1 cup of good dry red wine (Merlot)
     1/2 cup of extra virgin olive oil
     3 tab of dried basil
     1/2 tsp black pepper
     1/2 tsp garlic salt
           1/4 cup sugar
     1 lb of linguini pasta broken in half
DIRECTIONS:
     1. cut the cleaned calamari into pieces,
         leaving the skin on to darken and
         flavor the sauce
     2. put the extra virgin olive oil into a
         large fry pan over moderately hot
         heat
     3. add the onions and garlic into the
         fry pan and saute until the onions
         are slightly brown but don't burn
         the garlic
     4. add the tomato paste into the same
         fry pan with the onions and saute
         and continue to stir about 10 minutes
     5. add the 3 tab of basil, 1/2 tsp each of
         pepper and salt, and the 1/4 cup of
         sugar and continue to stir about
         an additional 10 minutes
     6. add 2 tomato paste cans of water and
         after putting the sauce from the fry pan
         into a soup pot add the red wine to the
         fry pan and stir until all the sauce is
         incorporated with the wine and then
         add this to the soup pot
     7. add the calamari pieces to the soup pot
         reduce the heat to simmer and cook
         about 2 hrs
    8. this recipe will serve 6 to 8 people    

FETTUCHINI WITH GORGANZOLA CREAM SAUCE #(108)

INGREDIENTS:
     1 lb fettucini pasta
     1 lb gorganzola Italian cheese
     and crumble
     1 qt heavycream
     6 oz sour cream
     1/2 tsp white pepper
     2 tab of Millers Chicken Base or
     equiv
     1/4 lb of unsalted butter
     1/2 cup white port wine
     1/2 cup of pinot grigio white wine
     1 cup of freshly ground Parmesean cheese
DIRECTIONS:
     1. boil the fettucini pasta according
         to directions on the box and drain
     2. mix 1/4 lb of butter with the fettucini
         until well mixed
     3. mix 1 qt heavy cream with 6 oz of sour
         cream to make creme fraiche; let stand
         on counter about 3 hrs and then place in
         the refridgerator until it thickens
     4. mix 1/2 cup of hot water with chicken base
         and the pepper and stir until incorporated
     5. mix the creme fraiche with with the fettucini
         and add the Parmesean cheese, the chicken
         base mixture, the wines,and the pepper to the
        fettucini and mix until all is incorporated
    6. this recipe will serve 6 generously

CHICKEN SALAD SUPREME, ASHTON STYLE (#107)

      Chicken salad is one of those dishes that is equally at home at an afternoon wedding or a Saturday luncheon for friends and neighbors.  What goes into this dish can be varied from cheese, peppers, grapes, tomatoes, bacon, garlic, bean sprouts, peanut butter, curry, and oh yes-chicken. The dish I am giving you is a rather simple one compared to some recipes which have a chinese, India, English, even American as inspirations. I hope if you havn't tried the ingredients that I am suggesting you will give it a try. Let me know what  you think and ENJOY

INGREDIENTS:
     a half of a whole frying chicken which you boil in about 3 qts
        of water for about 1 1/2 hours.  This is one of the
        few times that I want you to save the liquid and put
        it in a container for a future soup. cut the chicken into
        small pieces and set the chicken aside as this is what
        we will be using
     16 oz of original Miracle Whip salad dressing (better
     then regular mayonise)
     1 large or two medium onions minced
    4 stalks of celery cut into small pieces
    1 tab of salt
    1 tsp of black pepper
    (optional: about 10 black or red grapes cut in half)
DIRECTIONS:
    1. mix all the ingredients in a large bowl, cover,  and put
        into a refrigerator for at least an hour or even
        overnight.
    2. this will serve 8 people generously. for 16 people, use
        the whole chicken cut into small pieces, 3/4 of the Miracle
        Whip, 1 1/2 large onions minced, 6 stalks of celery, 1 1/2 tab
        of salt, 1 tab of black pepper, and about 20 grapes
        cut in half
    3. taste for salt (too much is a killer)
   
    

CRAB AND SHRIMP THERMADOR ASHTON STYLE (#106)

Lobster Thermador is a very famous French dish first created in 1894 by Marie's restaurant near the Louvre in Paris.  It is related to Lobster Newberg created some 20 years earlier in the United States.
The recipe I am giving you is a crab, shrimp variation for us poor people. You may substitute two 1 1/4 lb lobsters in place of the crab and shrimp.  Both will serve 4 people generously.  I hope you will try it and please tell me if you like it. ENJOY

INGREDIENTS:
     1 lb of medium raw shrimp with the shells on
     1/2 lb of  lump crab fresh or canned
     11/2 sticks of unsalted butter
     1 qt of fish stock
     2 tab of  Millers chicken base (or equiv)
     2 tab of chopped parsley or tarragon
     3 carrots, minced
     2 stalks celery, minced,
     1 medium onion, minced
     1 lb of mushrooms rough cut (not quite minced)
     1/2 cup brandy
     1 cup heavy cream
     3 tab flour
     1 tsp of white pepper
     1 cup freshly grated parmesean cheese
     6 ramekens
DIRECTIONS:
     1. add 1/2 stick of butter in a
         lg fry pan and melt
     2. add the carrots, celery, mushrooms,
         and onions and saute until translucent
         (about 15 minutes) set aside
     3. in the same lg fry pan add 1/2 stick
         of butter and let melt
     4. peel the shrimp and keep the shells
     5. add the shrimp and crab into the fry
         pan with the melted butter and saute
         until the both shrimp and crab are
         slightly brown, set aside
     SAUCE:
       1. put a 1/2 stick of butter in a
           lg fry pan and melt
       2. add the 3 tab of flour and make
           a roux
       3. add the cream and stir until
           incorporated
      4. add the brandy and incorporate
      5. add the chicken base and incorporate
      6. add the fish stock and stir until incorporated
      7. add the parsley or tarragon  and white pepper
          and stir in
      8. in a lg sauce pan put the shrimp shells, fish stock,
          brandy and heavy cream together and cook until
          the liquid is reduced by half  (remove the shrimp
          shells and set aside)
      9. mix the cooked vegtables, crab and shrimp together
     10.separate the ingredients into 6 portions and
          put them into each of the 6 ramekens
    11. put the sauce into a pitcher and pour evenly
         over the ingredients in each rameken
    12. sprinkle the parmesean cheese evenly over
          the top of each rameken
    13. place the six ramekens on a cookie sheet under
          the broiler and while continuing to watch bake
          until the top is slightly brown
    14, this will serve 6 people generousley

.    

MEAT LOAF ITALIAN, ASHTON STYLE (#105)

    Some years ago we made a meat loaf for dinner. My youngest daughter Kathleen not only didn't like it but refused to eat it. I would like to say that she now likes it but alas, she still doesn't like it and neither does her husband Matt.  Personally I have always enjoyed it. The recipe I am giving you is an Italian variation of this traditional American dinner. I hope you will try it and like it! ENJOY

INGREDIENTS:
     1 1/2 to 2 lbs of ground round or chuck
     1 1/2 cups of Stove Top Stuffing that you
     crumble either by putting it in a large plastic
     gallon bag and smashing it with a food mallet
     or putting it in a food processer and lightly
     pulse it but not totally too fine
     2 eggs
     1 cup of minced onions
     1 cup of an additional peeled and sliced
        onions
     4 medium pototaoes, peeled and cut into
        four pieces in length each
     4 carrots, peeled and cut in two
     1/2 cup of parmesean cheese
     6 cloves of peeled and minced garlic
     1/2 cup of white port wine
     1/2 cup of Pinot Grigio white wine
     1 tab of mixed Italian spices
     1/2 tsp kosher salt
     1/2 tsp coarse pepper

DIRECTIONS:
     1. Preheat the oven to 325 degrees
     2. put the ground meat into a large bowl
     3. add the bread crumbs, minced onions,
         minced garlic, parmesean cheese, 2 eggs,
         salt and pepper and mixed Italian spices
         and mix by hand until all is well incorporated
     4. form the mixture into a loaf form and put
         it into a 9 inch by 13 inch by about 2 inches
         deep metal or glass pan
     5. pour the olive oil into a large fry pan over
         moderate heat
     6. add the sliced onions and saute until slightly
         brown and sprinkle around the meat loaf
     7. now add the potatoes and carrots around the
         meat loaf       

    FOR THE TOPPING:
     INGREDIENTS:
      1 cup of Contadina crushed tomatoes
      1/2 cup of peeled and sliced onions
      1/4cup of virgin olive oil
      4 cloves of peeled and minced garlic
      1 tab of mixed Italian spices
      1/2 cup of dry Italian red wine
      1/2 tsp kosher salt
      1 pinch of red pepper flakes
DIRECTIIONS:
   1. pour the oil into a large fry pan
   2. heat oil over moderate heat
   3. add the sliced onions and garlic,
       Italian spices, salt and pinch of
       of red pepper flakes and saute
       until slightly brown
   4. add the crushed tomatoes and
       stir until incorporated
   5. add the red wine and stir for
       about 10 to 15 minutes

   6. bake the meat loaf about 30 minutes
   7. spread the sauce  over the top of the meat
       loaf
   . put into the pre heated oven and
       bake about an addtional 20 minutes
     

    

SHEPHERDS PIE ITALIAN, ASHTON STYLE #(104)

In several books I've read about life in England, Ireland, or Scotland, Shepherds pie is usually mentioned as a staple, poor mans dish, in contrast to roast beef dinners for the more wealthy people would be eating. I never felt that it was an especially tasty dish but more of a cheap and filling dish for those who were not able to have anything better. However, you should understand that Shepherds pie is considered to be a real Irish dish as opposed to "corned beef and cabbage" which is really not Irish but more of a dish stamped "made in Amreica".Yet today Shepherds pie has a better reputation and actually is looked upon as more of a treat than a necessity due to cost. The recipe I am giving you is what I consider an Italian variation to the true Irish dish but still retaining its Irish roots. I also have added another change in how it is prepared.  I thought, how does one consider it to be a pie if one doesn't use a pie crust?  So this recipe can be made with a pie crust or made more the traditional way without one. Please let me know what you think about this recipe. ENJOY

INGREDIENTS:
     1/2 cup of virgin olive oil
     1 stick of unsalted butter
     1 lb of ground beef, lamb or veal
     2 or 2 shreded carrots
     1/2 lb of crimini or button mushrooms
     1 1/2 lbs of potatoes
     1 cup of minced onions
     3 bay leaves or 2 if fresh
     1 tsp of coarse black pepper
     a dash of ground nutmeg
     2 tab of flour
     1 cup of  beef stock
     1 cup of heavy cream
     1/2 cup sour cream
     1/2 cup of shredded sharp cheddar cheese
     1/2 cup of shredded yellow cheddar cheese
     9 inch by 13 inch glass or steel pan
    OPTIONAL: one pie crust

DIRECTIONS:
     1.peel and cube the potatoes and boil in enough
        salted water (about a couple of tab)to cover them
        until easily poked with a fork about 15 minutes (set aside)
    2. pour the oil into a large fry pan and add half of a
        stick of  butter until melted
    3. add the onions, mushrooms, and shredded carrots and
        saute until slightly brown
    4. add the ground meat and stir in until incorporated
        and slightly brown
    5. in a separate fry pan add the other 1/2 stick of
        butter and saute until melted and then add the
        2 tab of flour to make a roux
    6. add the beef  stock and Worcestershire sauce
        to the roux and stir until well incorporated (set aside)
    7. OPTIONAL: make a pie crust (recipe #75)
        and cover the bottom and sides of a large lasagna
        glass or metal pan 9 inch by 13 inch and put into
        a 400 degree oven and bake until it is browned;
        or if you don't wish to have a pie crust just add
        the ingredients directly into the lasagna pan
    8. begin by adding the meat and vegtables into the
        pan
    9. now drain the potatoes and put them into a bowl
  10. mix the sour cream, egg and heavy cream together
        and add to the potatoes and mash and whip until
        smooth
    8. now mix the meat with the vegtables
    9. add the gravy mix to the meat and vegtables
        and stir well until incorporated
  10. put the meat and vegtables into the lasagna pan
  11. add the potatoes on top and smooth evenly
  12. sprinkle the two cheeses on top of the potatoes
  13. sprinkle the paprika evenly on the cheeses
  14. broil the pie until the cheeses melt and slightly
        brown
  15. this recipe will serve 6  to 8 generously