CHICKEN THIGHS IN SPARKLING WHITE WINE SAUCE, ASHTON STYLE #207

      This recipe is a variation of chicken in two wines or sparkling white wine.  The recipe is rather simple but one that is delicious for lunch or dinner.  I hope you will try it as I believe you will enjoy it!
INGREDIENTS:
     4 to 6 chicken thighs
     2 cups sparkling white wine or 1/2 cup
    of white port and 1/2 cup of pinot grigio
    1 lg onion, peeled, cut in half and thinly
    sliced.
    3 or 4 carrots, peeled, cut into long pieces
    and juliened
    4 or 5 cloves of garlic, peeled, smashed,
    cut in half and smashed again
    3 tbls of large capers
    8 small or fingerling potatos
    1/2 cup of virgin olive oil
    2 tsp of Millers Chicken Base (or equivilent)
    1/2 tsp of white pepper
    1/3 cup of flour mixed with a
    1/4 cup of white sparkling wine
    (optional: tbls of dried parsley)
   
DIRECTIONS:
     1. pour the 1/2 cup of virgin olive oil into a
         large fry pan over moderate hot heat
     2. add the onions and carrots and saute  about 10 minutes
     3. add the garlic and continue sauteing an additional
         10 minutes
     4. add the capers and continue to saute
         an additional 5 minutes and then remove the
         vegetables and set aside
     5. add the thighs and saute about a half an hour turning
         them about every 10 minutes
     6.  add the wine and stir in the flour mixture until
          the sauce is nicely thickened
     7.  this recipe will serve 4 to 6 people
     

FLOUNDER OR SOLE OR WHITEFISH, IN A BEURRE BLANC SAUCE, ASHTON STYLE, #206

     In the movie Julie and Juliet, there is a scene near the begining showing Julia and
Paul having dinner in a restaurant in France. The scene shows Julia being served a
dinner  with sole in a rich butter sauce. The fish is shown in a shallow pan browned in butter. The recipe that I am giving you is a original variation of this dish and I hope you will enjoy it as I did when I made the recipe.
INGREDIENTS:
     2 lbs of flounder or sole or another
     white fleshed fish
     1 1/2 sticks of butter to begin the sauteing
     a beurre blanc sauce (see the recipe below)
     2 tbs capers
     zest of one lemon
     juice of one lemon
     4 cloves of garlic, peeled, smashed,
     cut in half and smashed again

BEURRE BLANC SAUCE
INGREDIENTS:
     3/4 cup of white port wine
     3/4 cup of Pinot Grigio white wine
     3/4 cup of white wine vinegar
     1 tbs of finely minced shallots
     1 lb of of unsalted butter cut into 1 inch
     pieces
     salt to taste
DIRECTIONS FOR THE BEURRE BLANC:
     1.  heat wine, vinegar and shallots in a large
          sauce pan to boiling and stir with a wire
          wisk until liquid is reduced
     2.  lower the temperature and continue to
          stir  until the liquid is about a 1/2 cup
     3. cut 3 sticks of butter into about 1 inch
         pieces
     4. put sauce pan on low heat and begin to
         add the butter one piece at a time and continue
         to wisk until the butter is incorporated into
         the liquid
     5. when all the butter is incorporated you will
         have a smooth white sauce
DIRECTIONS FOR COOKING THE FISH:
     1. filet one side of each fish if you are cooking
          two fish; be very careful
     2. using a large fry pan melt  1 1/2 sticks of butter
         over moderate heat
     3. add the fish filet side down and saute until the
        fish is slightly brown
     4. turn the fish over and saute until the skin side
         is slightly brown
     5. add the beurre blanc sauce on top of the fish
     6. add the capers and garlic on and around the fish
     7. add the lemon juice and zest into the sauce
         and stir into the sauce
     8. each fish should serve two people

FRENCH CRIMINI MUSHROOM PIE TO DIE FOR, ASHTON STYLE #205

Mushrooms have such a distinctive aroma uncooked or cooked. The flavor really comes out when you cook them with onions and butter. The recipe I am giving you is a variation of the marriage of mushrooms, butter and onions. I hope you will find it as tasty as I have. Please let me know what you think of this fragrant pie!
INGREDIENTS:
3 or 4 lbs of crimini, porchini, or other mushrooms thin sliced
2 yellow onions, peeled, cut in half and thin sliced
4 or 5 cloves of garlic, smashed, peeled and cut in half
3 carrots, peeled and thinly sliced
1/2 cup of virgin olive oil
1 1/2 sticks of butter but save the 1/2 stick till
needed later
1/4 cup of flour to thicken the sauce for the
mushrooms
1/2 cup of white port wine
1/2 cup of Pinot Grigio white wine
2 tbls of Millers or equivilent
chicken base
1 tbls of Kitchen Bouquet
1/2 cup of parsley, dried or fresh cut
1 9 inch pie pan to make a pie crust
1 large egg mixed with a little water and
stired well
DIRECTIONS:
1. pour the olive oil into a large fry
pan over moderate heat
2. add the onions and saute about 10 minutes
3. now add the garlic and continue to saute
an additional 5 or so minutes and remove
both the onions and garlic and set aside
4. add the butter to the fry pan and stir in
with the olive oil
5. now add half the sliced mushrooms and saute
until the mushrooms are slightly brown, remove
and set aside
6. add a little more olive oil and the 1/2 stick
of butter and the parsley to the pan and stir
until all is melted and combined
7. now add the rest of the mushrooms, the onions.
the carrots, and saute until all are are slightly brown
8. return the first mushrooms and combine all the mushrooms
together
9.. now mix the flour in a small bowl with first a 1/4 cup
of the wine stiring until it is the thickness of heavy
cream, then add an additional 1/2 cup to thin it somewhat
10. now add the thickener into the mushrooms and then add the
rest of the two wines into the mushrooms and incorporate
well
AT THIS TIME YOU CAN MAKE THE TOP AND BOTTOM PIE CRUST USING
USING RECIPE # 75 OR YOUR OWN DOUGH
1. roll out the bottom crust and put it into a 9 inch
pie pan, then put into a pre heated 425 degree oven
for 10 minutes and remove
2. now add the mushroom mixture into the crust and even
it out
3. now add the top crust and flute the edges and put cuts
into the top to let the steam out.
4. brush the egg mixture on the top of the pie and place
in a 350 degree oven for about a half an hour until the
crust is nicely brown
5. this pie will serve 6 to 8 people generously

FRENCH CREAMY ONION SOUP, ASHTON STYLE #204

French onion soup is a traditional staple cusine in France. It is known to be rich and with a deep flavor. The recipe that I am giving you is a variation of this French dish. I hope you will try it and see if this version is something you would try.
INGREDIENTS:
1/2 chicken fryer which you fry in 1/2 cup
of oil until the chicken is well browned on
both sides,
1 1/2 qts of water
1/2 cup of virgin olive oil
4 cups of thinly sliced yellow onions
2 sticks of butter for onions and 1 stick
of butter for the roux
2 tbls of Millers or equivilent Chicken base
1 cup of sherry wine
2 cups of heavy cream
1/2 cup of parsley
1/2 tsp of white pepper
DIRECTIONS:
1. pour the 1/2 cup of oil into a large fry pan
2. add the 1/2 chicken into the fry pan and saute
until both sides of the chicken are well browned
3. now put 2 sticks of butter into a large soup pot
over moderate heat until melted
4. add the 4 cups of peeled and thinly sliced onions
and saute until the onions are well carmelized and
well browned
5. add 1 1/2 qts of water into the soup pot with the
onions and add theMillers Chicken Base and simmer
about 45 minutes and then remove the chicken and
set aside for another dish such as chicken salad
6. wipe the fry pan and then add the 1 stick of butter
and saute until the butter is melted and then add the
flour and stir until you have created a roux
7. now add the heavy cream and contiunue to stir until
you have a smooth and creamy liquid
8. now slowly add the sherry wine until incorporated
9. now pour the chicken broth into the large soup pot
with the onions and stir in until incorporated
10. simmer about an additional 15 minutes and taste for
flavor
11. (optional, you may add 2 cups of shredded mozzarella
cheese slowly into the soup until it is smooth
12. you may add crotons on top of the soup
1. this recipe should serve 6 to 8 people generously

COUNTRY VEGETABLE HEARTY SOUP, ASHTON STYLE # 203

When one talks about anything that includes words such as country, hearty, rich and comfortable, one can not only taste what your making but also feel the warmth and flavor of something that will be good for the soul. The following soup recipe is one that has all the words and flavors of what a soup should be and I hope you will try it and agree with my assesment!
INGREDIENTS:
1 whole chicken fryer simmered in
2 qts of water for 1 1/2 hr to
which you add the Millers Chicken Base
6 oz of salt pork, boiled for about
10 minutes and then cut into small
pieces
1/2 cup of virgin olive oil
1/2 medium cabbage cut into 2 inch
pieces
4 stalks of celery cut into 1/2 inch
pieces
4 carrots, peeled and cut into 1/2
inch slices
5 cloves of garlic, smashed, peeled
and cut in half and smashed again
3 or s4 leeks, washed, and cleaned
and sliced from the light green area
into 1/2 inch slices
2 cups sweet potatos, peeled and cut
into small squares
1 green pepper, sliced into pieces
2 tbls of Millers, or equivilent
1/2 cup of parsley
1/2 tsp of white pepper
1/2 tsp ground coriander
1 tbls of sugar
DIRECTIONS:
1. pour 1/2 cup of virgin olive oil
into a large fry pan
2. add the salt pork pieces and saute
about 8 to 10 minutes
3. add the sliced onions, garlic,leeks,
green pepper, and continue to saute
4. in a large sauce pan add a qt of water
and boil the sweet potatos and carrots
about 20 minutes and put them into a large
soup pot
5 add all the vegtables and spices into the soup
pot and simmer about about 45 minutes
6. cut 1/2 the chicken into 1 inch pieces and add
to the soup and cook an additional 15 minutes
7. this recipe will serve 6 to 8 people generously

LOBSTER RAVIOLI , ASHTON STYLE # 202

If you want to taste great seafood I would go to the East coast especially Maine. I can honestly say I have had the best tasting fish and shell food there. I also recomend Baltimore harbor where they actually have the best crab cakes, and crab imperial there. Anywhere along the coast one can get great lobster, whole or in various recipes. The one I am giving you now is a variation that I highly recomend. Its called lobster ravioli and I know you will enjoy it very much! I beleive the best dough to make the ravioli is to make it fresh. I admit it is some what of a pain to make but I believe its well worth it. I also recomend using the meat from a fresh 1 1/4 pound lobster even if it costs too much. One can use imitation lobster but you get what you pay for!
SAUCE INGREDIENTS:
1/2 cup of virgin olive oil
1 medium onion, peeled, cut in half
and sliced
3 to 4 carrots, peeled and either sliced
or juliened cut
3 stalks of celery cut into 1/4 inch pieces
3 sprigs thyme
1/2 tsp pepper
1 bunch escarole torn in small pieces
2 cups fish stock that I get from a local
fish market that you can buy 1 1/2 lbs for
about $2
2 cups heavy cream
DIRECTIONS FOR SAUCE:
1. pour the oil into a large fry pan
over moderate heat
2. add the onions, celery, carrots, pepper,
and saute until the onions are slightly
brown
3. add the fish stock, thyme,escarole,
and continue to saute about 15 minutes
4. add the heavy cream slowly and stir
slowly
5. simmer on low heat about 1/2 hr
DOUGH FOR RAVIOLI INGREDIENTS:
1.2 1/3 cups flour
2 1/2 tsp salt
2 beaten large eggs
1/3 cup of water
1 tsp oil
DIRECTIONS FOR MAKING DOUGH RAVAOLLI
1. mix 2 cups flour and salt in a
large bowl
2. mix 2 eggs, water and oil in a small bowl
3. pour the flour on a large cutting board
4. make a well in the middle of the flour and
pour the egg mixture into the hole
5. mix the dough starting in the middle and
slowly keep stiring until you have a ball
of dough
6. let the dough set about 10 minutes
7. cut the dough into 3 parts and flatten
out to about 1/2 inch
8. using a pasta machine, lengthen the dough
and set the machine roller wide and slightly
flour the dough and roll it through
9. turn the width a notch at a time and put the
dough through and continue making it smaller
until it is about 1/16th
10. I then use a Norwegian 2 inch samd bakkels metal shape
and press down and remove
11. add the lobster meat to the middle and then wet the
second shape and add on top and press until the two
are together
DIDRECTIONS FOR THE LOBSTER MEAT;
1. cut the lobster into small pieces
2. put the meat into a medium bowl
3. add 1/2 tsp of pepper, 1/2 tsp of
Hungarian paprika, 1/2 tsp of garlic powder
4. 1 tsp of water or white wine
5. mix ingredients until well combined
6. place a good tbls in the middle of the
of dough and wet the edge of the dough and
press together
7. repeat until all are made
8. boil the ravioli about 6 minutes in 3 qts
of water and then drain
9. put 4 ravioli on each persons platter
and pour the sauce generouly on top and
serve

MUSSEL SOUP WITH WINE AND VEGIES, ASHTON STYLE # 201

The difference between mussels and clams are that mussels are sweeter and more tender. Clams are more pronounced in flavor and the meat of a clam can be tough. I love both of these shell fish and use them in various
ways such as clams and linquini, fish stew, and Piaya, (a spanish seafood and rice platter) The following recipe is one that I use mussels and is a cross between a soup and a chowder. I urge you to try it and see for yourself if you
like it:
IGREDIENTS:
2 to 3 lbs of Prince Edward Mussels, washed
2 medium onions peeled, cut in half and minced
4 carrots peeled and minced
4 stalks of celery minced
1/2 jar of red pepper in oil
1 1/2 cups of white sparkling wine
3 cups of fish stock that I get from
a local fish market and simmer in 3
cups of water
1 cup rough cut parsley
4 cloves of garlic, smashed, peeled and minced
1/2 tsp of pepper
2 tbl of Millers or equivilent Chicken Base
1 cup of heavy cream
1 cup of half and half
DIRECTIONS:
1. in a large soup pot add the sparkling wine
over moderate heat
2. add the mussels and simmer until the mussels
open up (set aside) reserve the liquid
3. in a large fry pan pour the 1/2 cup of olive
oil over moderate heat
4. add the onions and 1/2 jar of red pepper and
simmer until the onions and red pepper are slightly brown
mince the red pepper
5. add the garlic and continue to saute about
4 or 5 minutes
6. add the carrots, parsley, minced red pepper, and water and
continue to saute about 5 to 8 minutes
7. empty the vegtables and liquid into the soup
pot and stir well
8. strain the fish stock and add to the soup pot
simmer about 10 to 15 minutes
9. add the heavy cream and half and half and stir
well
10. add a tbs of sugar and stir in
11. taste for flavor
12. this recipe should serve 4 to 6 people