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Doria For Crazies
Posted by Chris Lehrer on 11-26-08
Description
This is the hard-core home chef's version of doria, the popular Japanese yoshoku dish. I talk about this version in part 3 of a Not All Raw Fish column. For a sane version, try this recipe.
Rather than explain everything all the way out, the way I've done in the column, I'm going to give this in a slightly-expanded chef's shorthand. If you can't follow this, with my discussion in the column to help, you probably don't want to try making this: it may well end in tears. And frankly, the dish isn't worth that.
Rather than explain everything all the way out, the way I've done in the column, I'm going to give this in a slightly-expanded chef's shorthand. If you can't follow this, with my discussion in the column to help, you probably don't want to try making this: it may well end in tears. And frankly, the dish isn't worth that.
All recipes by Chris Lehrer
Ingredients
- ¤ 50 Grams of Pancetta
- ¤ 4 Mushrooms
- ¤ 2 Tomatoes, large and flavorful, or substitute more smaller ones
- ¤ 2 Seedless Cucumbers, roughly
- ¤ 2 Sticks of Butter, don't worry, you won't eat most of it
- ¤ 1/4 Cup of Flour
- ¤ 2 Cup of Milk
- ¤ 1 1/2 Cup of Gruyere cheese, shredded
- ¤ 1/2 Cup of Parmesan Cheese, grated
- ¤ dash Cayenne
- ¤ dash Nutmeg
- ¤ dash White Pepper
- ¤ 3 Cup of Rice, cooked in a steamer and held
- ¤ 8 Shrimp, small and very fresh
Instructions
Cut pancetta in batons, mushrooms in slices. Peel, seed, and roll tomatoes into 12 balls. Turn cucumbers in balls.
Make bechamel from 1/2 stick of the butter, the flour, onion, and milk. Mix the cheeses and add 1 generous cup. Season with cayenne, nutmeg, and pepper, and stir until smooth. Reserve.
Render pancetta and cook mushrooms; toss in rice and portion into greased ramekins. Saute cucumbers, tomatoes, and shrimp in remaining butter; add to ramekins. Top with sauce and more grated cheese. Broil until golden.
Make bechamel from 1/2 stick of the butter, the flour, onion, and milk. Mix the cheeses and add 1 generous cup. Season with cayenne, nutmeg, and pepper, and stir until smooth. Reserve.
Render pancetta and cook mushrooms; toss in rice and portion into greased ramekins. Saute cucumbers, tomatoes, and shrimp in remaining butter; add to ramekins. Top with sauce and more grated cheese. Broil until golden.
