ITALIAN LINGUNI IN SQUID SAUCE ASHTON STYLE #(131)

INGREDIENTS:
     2lbs of squid cleaned but leave skin
     on to flavor the sauce then cut into
     small pieces (set aside)
    2cans contadina tomato paste
    1 lg can of contadina crushed tomato sauce
    6 cloves garlic, peeled and smashed
    1 medium onion minced
    1 cup good dry merlot wine
    1/3 cup virgin olive oil
    3tab dried basil
    1tsp garlic salt
    1/4 cup sugar
    1 lb linguni pasta
DIRECTIONS:
     1.pour oil into a largr fry pan
     2. add tomato paste, basil,garlic,pepper,
        garlic salt,  and fry ten minutes
     3. add 2 paste cans of water and stir in
     4. add crushed tomatoes and incorporate
         and simmer an additional ten mintes
     5. pour into a soup pot
     6. aa the squid and stir in
     7. add the sugar and red wine and
         using a defuser simmer a good hour
     8. follow directions on pasta box
         and then drain
     9. mix the sause with pasta and serve
    10. will serve 6 to 8

   
   

ENGLISH PLUM PUDDING (CHRISTMAS PUDDING ASHTON STYLE #130)

Wednesday, December 19, 2012

ENGLISH PLUM PUDDING ASHTON STYLE #(130)

INGREDIENTS:
     1/2 cup of curants
     2 1,2 cups black raisins
     1 cup candied fruit
     zest of one lemon
     3 cups suet cut up and minced
     1 cup minced walnuts
     1 1/2 cups flour
     1 tab baking powder
     3 cups soft breadcrumbs
     1 tsp ground allspice
     2 tsp cinnamon
     1 tsp salt
     2 cups sugar
     1/2 cup brandy
     1 cup molasses
     5 eggs
DIRECTIONS:
     1. mix all fruit together (set aside)
     2. mix flour, cinnamon, allspice,baking powder,
         and salt (set aside)
     3. add 5 eggs into a mixer
     4. add sugar and slowly mix
     5. add bread crumbs and mix
     6. add suet and continue mixing
     7.add walnuts
     8.add flour mixture, stir in
     9.add fruit and stir in
    10. add  molasses and incorporate
    11. add brandy and incorporate about
          10 minutes
    12  at this point you can pour the mixture into
           a foiled oven proof bowl lg enough to
           hold mixture; or pour extra into smaller
           bowls  and cover with foil or do
           the cheese cloth traditional method as
           follows; I put mine into bowls!
    13. place each piece in center of cloth and
          lift the 4 sides and tie
    14. using 2 lg pots or lg 4 " high pan sides, fill
          water about 1/3rd with water
    15. using a rod longer than the pan tie the
          cheese cloth to the middle and first put the
          pan in each oven and place the ball in the middle
          and make sure the ball does not touch the water
          bake at 325 degees for 2 hrs

PASTA WITH SAUSAGE, RICOTA AND CHEESE (#129)

INGREDIEDIENTS:
I lb of rigatoni pasta
2 cans of Contadina tomato paste
1/3 cup of virgin olive oil
5 cloves garlic, peeled and minced
1 lg can of crushed tomatos
4 links Italian sausage
1 lb of  riciotta cheese
2 tab of dried basil
1 sm bunch of fresh basil if possible
1/2 tsp salt and 1/2 tsp pepper
add parmesean cheese when serving
DIRECTIONS:
     1. fry the sausage in 1/3 cup of
         virgin olive oil until browned
          (set aside)
     2. add the 2 cans of tomato paste in the
         same fry pan including the salt and
         pepper and dried basil
         and fry about 8 or so minutes
     3  add 2 cans of water and stir in until
         incorporated
     3. add the crushed tomatoes and stir in
         about 15 minutes and put in a large
         soup pot
      4. add the sausage and simmer over
          low heat about an hr and a half    
.
       5 add the ricotta cheese to the pot
          and stir in  and cook an additonal
          10 minutes
       6 . make the rigatoni according to the
            box and strain and add to the pot
       7. will serve 6 to 8
 




















































































































 

ITALIAN ARTICHOKE BISQUE ASHTON #128

INGREDIENTS:
     1 whole fryer chicken about 3 1/2 lb
     2 cans artichoke hearts
     1 qt heavy cream
     1 cup white wine, Pinot Grigio, Risling,
     1 cup white port wine
     2 tab chicken base (no msg if possible)
     2 medium onions minced
     1/2 cup of virgin olive oil
     1 slight handfull of fresh parsley
     1 tsp white pepper
      4 cloves of garlic peeled and smashed

DIRECTDIONS:
     1. soak the artichoke hearts in a
         qt of water overnight (set aside)
     2. boil the chicken in 3 qts of water
         1 1/2 hrs and remove
     3. fry onions in virgin olive oil until
         slightly brown
     4. add the garlic and cook an additional
        5 minutes
     5 . add th soup base,and stir in until
          incorporated
     6. add the artichoke hearts to the chicken
         stock
     7. add the onion mixture, parsley, cream,
        1 stick butter stir in
     8. simmer soup about an hour
    9. using a standing mixer (moter boat) mix
        undtil the soup is the thick as heavy cream
   10 will serve 8 or more


    
     
    
    

RAISIN APPLE PIE ASHTON STYLE #127

Raisin apple pie was popular expecially during prohibition in the early part of the 20th century.  The reason was that wineries could not make wine so they used their grapes to produce raisins.  They also made raisin pies and sold them to local customers .  They  also packed raisins in 5 lb blocks to sell.  What the customers did with these bulk raisins was their business but it may have involved fermentation.  This recipe is a variation of the pies they made except adding cut up apples,rum or brandy and spices
INGREDIENTS:
      2 cups raisins
      3 cups apples (granney or Macintosh) cut 1/2 inch
      wedges
      1 cup of light brown sugar
      1/4 cup of water
      1/4 cup of  brandy or rum
      2 tab of  corrnstarch
      1 tsp cinnamon
      1/4 cup flour
      1/8 tsp salt
      1/8th tsp nutmeg
       zest of one lemon
       juice of one lemon
       egg yolk mixed with 2 tsp water
       for top of pie shell
DIRECTIONS:
     1.put the water, rum and raisins in a large sauce pan
     2.cook over medium heat for about 10 minutes until
        raisins are plump, set aside and cover about a 1/2 hr
     3.add apples, brown sugar, flour, zest, lemon juice
        cinnamon, nutmeg, corn starch, and salt and mix well and
        put into a large sauce pan and cook about 6 or 7 minutes
        set aside
     4. roll out the bottom pie crust and place into a 9 " pie plate
     5. add the apple mix and pour into the pie shell
     6. add the raisin mix on top of the apples
     7. cut butter into sections and place on top of  raisins
     8.place the pie top either lace or whole
     9. brush the top with the egg mixture
    10. bake in 375 degree oven about 40 minutes




     

ITALIAN SQUID AND OCTOPUS MARINADE # (126)

Squid and octopus have been used for bait for hundreds of years.  It would take the Greeks and Italians to begin using them for delicious recipes do to the over abundance of them in the Mediterranean sea.  The recipe that I am going to give you is a variation of the use of these sea food and the combination of vegtables, virgin olive oil, olives and the addtition of a small amount of balsamic vinigar.  I think you will find this recipe to be delcious and one that you will like to serve guests as an appetizer.

INGREDIENTS:
1 lb of cleaned squid cut in 2 inch pieces
1 lb of marinated whole baby octopus
2 stalks of celery sliced down the middle and
   cut into 2 inch pieces
1 large onion peeled, cut in half and sliced into
thin pieces
1/2 lb of  California black olives
1 tab of dried oregano
2 tab Italian parsley rough cut
4 cloves minced garlic
3 tab of large capers
1/2 cup vigin olive oil
1 tsp sugar
1/4 tsp of red pepper flakes
5 anchovy filets cut in half
3/4 lb of egg plant with skin on cut into 1 inch
1/2 cup of white wine
pieces

DIRECTIONS
1. pour the olive oil into a large fry pan
2. add onions, celery, garlic, egg plant, and parsley,
3. fry over low heat for about 10 minutes and
   until slightly brown
4.add anchovy filets, oregano, pepper flakes,
   sugar, capers, olives, and stir and continue cooking
  for an additional 10 minutes
5. add the squid, and octopus and stir in until well
   incorporated
6. add the white wine and stir in until incorporated
    about an additional 5 minutes
7. taste and make sure the squid is soft and not
    chewy; you may wish to continue cooking
    until all looks done
8. this appetizer should be ready to serve

ITALIAN SPONGE CAKE RECIPE #(125)

This sponge cake recipe is what being Italian is all about and is the basis for Cassata cake; one of the most important part of the Cassata cake. There are several variations of this recipe but the one I am giving you is my favorite. I hope you will try it and like it!

INGREDIENTS:
     2/3 cup of sugar
     7 eggs separated
     1 1/2 cups of flour
     1 tab cornstarch
     1 cup pistachios ground
     1 cup powdered sugar
     1/2 cup minced cherries
     zest of one orange
     2/3 cup ricotta cheese
     2cups powered sugar for poured frosting
     1/2 cup of warm water mixed with 1/2 tsp almond extract
     1/2 tsp of green or salmon food coloring
     (optional slivered almonds for sides)
DIRECTIONS:
     1. mix the sugar and egg yokes in a Kitchen Aide
         mixer gently and then turn on faster until whipped
     2. separately whip the whites until peaks are standing
     3. fold egg whites into into Kitchen Aide bowel containing
         the egg yoke mixture and whip until well incorporated
     4. add the flour, cornstarch, pastachios, and orange zest
         and continue  stirring until well incorporated
     5. using a 9"cake form pan with the sides buttered and floured
         pour half the cake mixture batter into the pan and bake at 350
         degrees for 40 minutes
     6. remove the cake from the pan or use another 9" cake form pan
         and pour the other remaining batter into the butter and floured
         pan and bake at 350 degees for 40 minutes
     7. mix the ricotta cheese and minced cherries until incorporated
     8. when the cakes are cooled place the first cake on a large plate
         and spread the ricotta, cherrie mixture on top
     POURED FROSTING RECIPE:
      1. mix the powdered sugar with water mixture until well incorporated
      2. add the green or salmon food coloring and mix until consistency
          of heavy cream (add water a little at a time until the frosting flows
          but is not to thin or too thick)
     3. pour frosting in the middle of the cake and let it flow and evenly
         covers cake 
     4. sides can be covered with slivered almonds