Kedgeree

1 lb smoked haddock (Haddock is traditional. Smoked cod or any smoked fish will do.)
6 hard boiled eggs, chopped fairly fine
1-2 cups Basmati (preferably) or long-grain white rice
2-4 cups decent chicken stock, canned low-sodium at a minimum, cartoned organic is much superior, but home-made still beats all comers.
1 bay leaf
Liberal amounts of unsalted butter
3 medium shallots, or a medium onion, chopped fairly fine
As much garlic as you can handle, chopped very fine or squished through a garlic press
At least 3 tsp of prepared British mustard, preferably Colemans (1½ tsp of dry mustard)
Enough finely-chopped parsley or cilantro to add interest and colour
Heavy cream
Salt, at the final stage
Fresh-ground pepper, plenty.
Curry powder

For the rice: one cup of rice will yield a dish that is dense with egg and haddock, two cups will give you a dish with a more Asian proportion of rice.
Cook the rice in proportion of one and a half the amount of chicken stock to one of rice with the bay leaf added. When it is done and keeping warm, toss out the bay leaf, fluff the rice with chopsticks. If the smoked haddock is raw place it on top of the rice now, close the lid and let the haddock steam on warm for 15 minutes.
Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back in the rice cooker.
Sauté the shallots in butter until light brown. Add the garlic for one minute more, making sure to not brown it. Place it all in with the rice.
Add the chopped-up eggs, mustard, parsley, pepper, and throw in enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Add salt.
Serve, now or later - it keeps well. Leftovers may be served in kedgeree omelettes with a dribble of soy sauce.
Source: Wikibooks

Empress Mushrooms

16 medium mushrooms 1 small onion, finely chopped 1 garlic clove, finely chopped ½ cup olive oil 6 ozs Prosciutto or ham 2 tsp parsley, finely chopped 2 tsp marjoram 1 cup white wine bread crumbs grated Parmigiano cheese salt & pepper

Clean mushrooms thoroughly; remove and chop stems. Sauté onions and garlic in 1⁄4 cup olive oil until transparent. Add chopped mushrooms stems, chopped prosciutto, parsley, marjoram, salt and pepper. Sauté for about 1½ minutes, then add wine. Add bread crumbs until mixture is consistency of mush. Coat mushroom tops with remaining olive oil. Stuff each mushroom with tablespoon of mixture, then sprinkle with Parmigiano cheese and bake at 375°F for 3-7 minutes, depending upon size of the mushroom.

From Great Chefs of San Francisco, (Avon Publishing, 1984), p.100

Greek Salad

Dressing: ½ cup olive oil 2 tsp. red wine vinegar 2 tsp. lemon juice 1 clove garlic ½ tsp. oregano ½ tsp. basil salt & pepper

Salad Romaine lettuce, broken into bit-size pieces English (or regular) cucumber, sliced tomato, quartered red onion, sliced thin black olives Feta cheese, crumbled

Combine all the dressing ingredients in a container and whip thoroughly. Set aside mixture for flavours to blend; if using dried herbs, set overnight. Slice up salad ingredients into bite-sized pieces and toss in a salad bowl. Pour dressing over and serve.

For a change of pace, substitute chick peas (1 can) for the Romaine lettuce.

Ma B's Cabbage Soup

1 lb ground beef 2 onions, chopped 1½ cups yellow potatoes 2 cups carrots, chopped 6 cups cabbage, chopped 1 cup celery, chopped	1 large can (796ml) diced tomatoes 2 tsp sugar 1-2 tsp paprika (to taste) 3 tbsp parsley flakes 1 tbsp Worchestershire sauce Salt and pepper Sour cream (optional)
2-4 OXO cubes dissolved in 6 cups boiling water, or 6 cups of beef stock.

In a large pot, brown the meat in a little oil then add onions and celery. Add tomatoes, boullion and seasonings. Add remaining vegetables. Cook slowly for 1-2 hours or until cabbage is thoroughly cooked. Add more liquid (beef stock if you have it) if soup is too thick.
Serve in a bowl, and, for an added taste treat, spoon a large dollop of sour cream on top. 

 

Download pdf here.