Chilled verrines. And red cheddar gougères.
Appetizers, but this set could make a whole lunch.
Simple classics, always appreciated.
Kinoko Doria. Mushroom Doria.
It’s a hot comforting dish totally adopted by Japan… but where does that come from exactly ? Big mystery !
It seems Miss Doria arrived, without her luggage in the port of Yokohoma, at least 100 years ago.
I never got an explanation from where it comes. What country ? Wikipedia says it’s from mine.
Roughly, their tale :
At the origine, the dish was created in a restaurant in Paris and name from the noble Italian family “Doria”. That was a dish with cucumber, egg, and tomato to represent the flag of Italy…. Then in 1925, it was made in Yokohama, by Swiss chef Saly Weil , with shrimp bechamel…
Logical ? Plausible ? Saly Weil arrived in Japan in 1927, they also say.
There is a little more on that chef on the web.
Saly was a man… I liked the idea of an international woman chef in the 1920’s. Too bad.
I have not found anything about Doria in Europe.
So you were born in Paris, Miss Doria ? Champignons de Paris, mushrooms. Why Paris ? Because they started growing some mousserons wild mushrooms in the caves under Paris. Probably at the time of the supposed Doria invention.
1. Make rice :
Rice pilaf or refried in sauce… any flavor is OK.
2. White layer
Top with white sauce and cheese. The layer can be… very thick. I am little player. I don’t want to be able to say it’s as thick as my waist and hear people giggle and say : “Oh yeah !”.
In the oven, 10 minutes. Serve hooooot ! You can even serve it on a keep-me-hooot brasero.
Kobe being a copycat town of Yokohama, it has a number of Doria Restaurants. All over Japan, it is served in the Yoshoku Restaurants. Yoshoku is old-style “Western for Japanese” food that started from Meiji Era. The Doria shops offer countless variations.
Types of Doria
Common colors of rice sauce : yellow (butter and “saffron”), red (tomato), orange, brown (meat sauce), green…
Common types : plain doria, chicken doria, seafood doria
Optional topping : I have seen some topped by : a hamburger, an egg, a big shrimp, tons of cheese, an omelette, sausages, meat-balls, fried items like croquettes…
Well, today’s flavor… it is a Milano-fu Doria (Doria Milanese)… totally un-Milanese, of course.
Mushrooms, onions, garlic, stir-fried brown rice, with lots of tomato paste, nutmeg, turmeric, herbes de Provence. I made 2 layers of rice. In between : raw spinach and Asian napa cabbage.
A thin layer of simple white sauce with a little Hokkaido cheddar. Flakes of aged parmesan (very hard…).
(meal with double serving of rice)
Cal 726 F25.9g C112.5g P28.6g
Because we eat with the eyes first, some home-made egg pasta with matcha (powdered tea for ceremony).
A flavorful home-made tomato and meat sauce. I juiced the leftovers of beef and carrot stew, added herbes de Provence and tomato paste. Added the bits of leftover meat. Reheated a little.
A simple fried brown rice. the choice of ingredients makes the dish.
Nira and red onion, for the veggies.
This is ami ebi, salted mini shrimp. It’s the condiment of that fried rice.
I added a little shredded cheddar cheese. It melted.
One topping is flakes of seaweed aonori. They are only dried. When they press and roast them, that gives the black nori sheets for sushi.
Last topping are the beni shiki sprouts.
Cal 405.5 F11.6g C77.2g P14.0g