Monday, July 25, 2011

Mixed Mushroom Doria

Doria is a gratin-style dish in which white sauce and cheese overlay cooked rice on the base of casserole dish and is then baked.  I heard that this delicious dish was originally created by a Parisian restaurant when they served an Italian noble family “The Doria”. The name of dish, as you can imagine, came from this noble family.

In the early 90s, this dish was introduced to Japan by a Yokohama’s hotel restaurant chef. Since then, Doria has become very popular in Japan.  There are many variations and here I am introducing our family’s recipe.

Ingredients for 4 people
1oz dry Porcini
7 oz skinless boneless chicken breast or thigh
2 rashers fatty bacon, chopped
8 oz mixed mushrooms (such as Shiitake, cremini or oyster), sliced
1 clove garlic, finely chopped
1/4 cup white wine
1.5 tablespoons butter
1/2 finely chopped onion
2 tablespoons all purpose flour
7/8 cup half-and-half
1/2 cup Porcini liquor
salt and pepper to taste
2 tablespoons finely chopped parsley
2 cups cooked rice
2 oz Parmesan cheese, grated

Wash the Porcini and soak in hot water for 30 minutes.  When they are reconstituted, wrap them with a kitchen paper and lightly squeeze to remove the excess water.  Reserve 1/2 cup of the Porcini liquor.  Remove any extra fat from the chicken and cut into strips.

Heat a frying pan and cook the bacon without oil (if the bacon rashers are not fatty enough, you can use a little of the olive oil).  When the rashers are nearly cooked add the chicken strips and cook for further 2 - 3 minutes.

Add the Porcini and mixed mushrooms and cook for 1 - 2 minutes, then add the white wine and cook for a further 2 - 3 minutes until the liquid evaporates and reduces.  Set aside.

In a large saucepan heat the butter and cook the onion until becomes soft but not brown.  Remove the pan from the heat, add the flour and mix well.  Return to the heat and, beating constantly with a whisk, gradually add the half-and-half.

Add the contents of the frying pan to the large saucepan including any remaining liquid and the reserved Porcini liquor.  Mix well and if the sauce is too thick add a little more half-and-half to thin it a little.

Season with salt and pepper, then add the parsley, mix, and remove from the heat.

Spread the cooked rice on the base of an oven-safe dish.  Pour the sauce over the rice and then sprinkle the Parmesan cheese evenly on the top.  Bake it in a preheated oven at 400F for 30 minutes or until it becomes golden brown.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

Friday, July 15, 2011

Chicago Style Vege Pizza

The slow-cooked onions are beautifully caramelised and delicately sweet. The mixed mushrooms have a buttery garlic flavour and a delightfully chewy texture. Although vegetarian, this deep-pan Chicago style pizza topped with these deliciously prepared vegetables is a substantial dish. It will definitely fill everyone’s stomach at dinner and surely become the most popular appetiser among your guests at a party.

Ingredients for 4 people
9 oz all-purpose flour
1 teaspoon salt
1.5 tablespoons olive oil
4.6 fl oz water
1.5 teaspoons bread machine yeast

1 tablespoon olive oil
2 large red onions, sliced thinly
1 teaspoon soft brown sugar
salt and black pepper to taste
1 tablespoon butter
1 clove garlic, finely chopped
10 oz mixed mushrooms (3 - 4 types), sliced if large
2 - 3 tablespoons finely chopped parsley
1/2 lb Mozzarella cheese, sliced
10 - 12 cherry tomatoes, cut in half
grated Parmesan cheese to sprinkle

Put the dough ingredients into the pan following the directions for your bread maker. Select the dough cycle.

Whilst making the dough, prepare the toppings. In a frying pan, heat the olive oil and cook the onion for 10 minutes on a medium-low heat. Add the soft brown sugar and cook further 10 - 15 minutes or until the onion is caramelised and reduces its volume by half. Season with salt and black pepper. Remove from the heat and leave to cool completely.

Wash the frying pan thoroughly and dry carefully. Then heat the butter in the frying pan and cook the garlic for few seconds until it becomes fragrant. Add the mushrooms and cook for 5 - 6 minutes until the liquid on the base of pan has almost completely evaporated. Season with salt and black pepper. Remove from the heat and again leave to cool completely.

When the dough cycle finishes, turn the dough out to a lightly floured surface. Push down the dough gently, and then divide into 2 balls. Cover with a damp cloth and let them rest for 15 minutes.

Lightly grease two 8” sandwich tins. Push down the dough ball gently again, then, using your palms and a rolling pin, roll it out to a round shape until it is large enough to cover the base and side of the sandwich tin. Fit the dough into the tin and trim the edge with your fingers. Repeat for the next dough ball. Let them rest for 15 minutes.

Place the Mozzarella cheese in the base of tins, then spread the onion and mushrooms. Top with the cherry tomatoes and sprinkle with the Parmesan cheese. Bake for 15 minutes in a preheated oven at 400F, then reduce the temperature to 350F and bake for further 30 minutes or until the crust becomes golden brown.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit! 

Sunday, July 10, 2011

Three Colour Bell Pepper Tarte Tatin

Stuffing bell peppers with cooked rice, cheese and vegetables and then baking in the oven is one of our family’s favourite dishes. I have modified that usual recipe, and rather than stuffing the rice into the bell peppers I have used all the ingredients in a tart. When the tart is cooked, I turned it upside-down as if it was an apple tarte tatin.

Ingredients for 4 people
1 red bell pepper, seeded and cut into long strips
1 yellow bell pepper, seeded and cut into long strips
1/2 green bell pepper, seeded and cut into long strips
1 tablespoon olive oil
salt and black pepper to taste
1/2 small onion, finely chopped
2 spring onions, finely chopped
1 clove garlic, finely chopped
2 cups brown rice, cooked with chicken bouillon and 1 tablespoon butter
1 medium sized tomato, peeled, seeded and finely chopped
1/4 cup basil, finely chopped
1/4 cup parsley, finely chopped
1 1/2 oz Cheddar cheese, grated
1 oz Parmesan cheese, grated
1 sheet frozen puff pastry

Heat the olive oil in a frying pan and then cook the bell peppers for 4 - 5 minutes or until they become soft but not browned. Season with salt and pepper. Transfer them to a plate and set aside.

In the same frying pan, adding more oil if necessary, cook the onion and spring onions until softened. Add the garlic and cook further 1muninute or so. Remove from the heat and leave to cool slightly.

On the base of a tart dish, arrange the bell peppers in a single layer in an attractive pattern, such as red-yellow-red-yellow-green, red-yellow and so on. If you have different colors of peppers, you can use a different ratio or pattern.

In a mixing bowl, place the cooked rice, tomato, basil, parsley, and both types of cheese together with the onion mixture. Mix and season well with salt and pepper. Spread the rice mixture over the arranged bell peppers evenly.

Roll out the puff pastry slightly larger than the diameter of tart dish and place it on top of the rice mixture. Cut the pastry following the line of the tart dish, leaving an extra half inch all the way around. Tuck the extra pastry down inside of the tart dish.

Bake for 30 – 35 minutes in a preheated oven at 375F.

When the tart has cooked, remove from the oven and let stand for 5 minutes. Using a thin knife, gently go round the edge of the tart dish to ensure the crust does not stick, and then invert the tart to a serving dish.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!