Maggies Doria Recipes

MAGGIE'S DORIA

Maggie's Doria image

Japanese-style creamy and delicious doria that I threw together one night. You can change up the ingredients as you like to make it meatless or even double the white sauce and omit the cream of mushroom soup (in which case, seafood works really well).

Provided by Maggie

Categories Short Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups short-grain rice, cooked (1 cup dry = 3 cups cooked, note, can use chicken broth instead of water for more flavor)
100 g chicken thighs (roughly 1/2 cup) or 250 g ground chicken
salt and pepper, to taste
1 small onion, chopped
1 bunch shimeji mushroom (or any mushrooms)
1 (10 1/2 ounce) can cream of mushroom soup (optional, can double the white sauce and add some extra mushrooms instead)
1/4 cup shredded cheese
2 tablespoons butter
2 tablespoons flour
1 cup milk

Steps:

Saute chicken, mushrooms and onions in a large frying pan in butter on medium heat until cooked through and mushrooms have released their juice, adding a dash or two of salt and pepper to taste. Stir in cooked rice and mix well.
White sauce (double this if not using canned soup): In a saucepan on low-med heat, melt butter and whisk in flour. Gradually add in milk and whisk until sauce thickens.
Once the sauce thickens, you can either pour it and the canned soup (or double white sauce if not using the soup) on top of the rice mixture and mix well OR you can go to the next step and just add the white sauce/soup to the top without mixing, just before adding cheese.
Grease an ovenproof dish (or 4 smaller gratin/doria/personal casserole dishes) with butter or cooking spray, add the rice mixture and top with cheese.
Bake uncovered for about 20 minutes at 210°C or 410°F.

Nutrition Facts : Calories 777.8, Fat 17.2, SaturatedFat 8, Cholesterol 44.3, Sodium 689.2, Carbohydrate 131.8, Fiber 4.6, Sugar 1.8, Protein 20.2

SOUP DORIA

Soup Doria image

When I worked in Gray Kunz's kitchens at Lespinasse, there was an honest-to-God Swiss princess living at the St. Regis Hotel. Her name was Princess Doria, and every night, she would phone down to the kitchen and tell us what she wanted to eat for dinner. In the beginning, Gray would cook for her himself: he was Swiss, she was Swiss, it was a whole Swiss thing going on. But after a while, he got tired of taking her calls, and the job devolved to me and the sous chefs. Every night, that phone would ring, and I would say, "Good evening, Princess," and she would tell me what she wanted to eat that night. Princess Doria wasn't into super-fancy creative cooking: her thing was refined-but-homey. Some- times, for example, it would be a roast _pintade_ for two: I would plate the breast for her, and the thighs for her cat. So I developed some dishes that were just for her. I named them after her: Salad Doria, Chicken Doria. And sometimes on cold winter nights, she would call down and say, "Andrew, I would like some Soup Doria tonight, please." Time passed. I left Lespinasse to travel and cook in France. When I got back to New York, I helped open Le Cirque 2000 in the Palace Hotel. We'd been up and running about two weeks when the kitchen phone rang by my station one night, right in the middle of the busiest part of service. I heard a familiar voice say, in French-accented tones, "Andrew?" Princess Doria on the line. She'd moved on to the Palace right behind me, and she would be pleased, she said, if I would send up some Soup Doria for her. This soup is just Princess Doria's style. It's really a _potage_-a French minestrone, a chunky winter vegetable soup. I like to sprinkle Parmesan cheese on top and serve it with some crusty, crunchy French bread.

Provided by Andrew Carmellini

Yield Serves 6 to 8

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
10 slices bacon, diced large (2 cups)
1 large sweet onion, quartered and sliced (about 2 cups)
2 large leeks, cut in half, cleaned, and roughly chopped (about 2 cups)
1/4 teaspoon crushed red pepper flakes
6 medium carrots, peeled and sliced (about 2 cups)
1 large celery root, peeled, cut lengthwise into 6 pieces, and sliced thin (about 2 cups)
2 2/3 pounds mixed potatoes (red, yellow, wax), washed but not peeled and sliced thin (about 2 cups)
10 Jerusalem artichokes, peeled or scrubbed and sliced into thin rounds (about 2 cups)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
8 cups low-sodium chicken broth
Herb packet: 3 dried bay leaves and 10 fresh thyme sprigs, tied together with string
1 bunch kale, washed, stemmed, and torn (about 6 cups)
Hazelnut or pumpkin-seed oil for drizzling
2 tablespoons freshly grated Parmesan cheese

Steps:

Heat the olive oil in a large pot over medium heat.
Add the bacon and let it render slowly in the olive oil, stirring every so often to keep it from sticking, for about 5 minutes, until it starts crisping up.
Add the onions, leeks, and red pepper flakes. Turn the heat up to medium-high, mix the vegetables and the bacon together well, and let them cook for about 3 minutes, stirring every so often, until the onions and leeks have started to soften but the onions have not colored.
Add the carrots, celery root, potatoes, Jerusalem artichokes, salt, pepper, chicken broth, and the herb packet. Mix everything together. Then turn the heat to high and let the soup cook at a low bubble for about half an hour, until the vegetables soften up (but before they get super-mushy).
Add the kale, stir it into the soup, and cook it down for about 10 minutes, until it's soft and cooked all the way through. Pull out the herb packet.
Serve the soup with some good bread on the side. I like to top each bowl with a drizzle of hazelnut or pumpkin-seed oil and a sprinkling of cheese.

POTATOES DORIA

Potatoes Doria image

Provided by Pierre Franey

Categories dinner, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 firm, unblemished cucumbers, about 1 1/4 pounds
2 Idaho potatoes, about 3/4 pound, peeled
1 cup water, plus water to cover the potatoes when cut
Salt to taste if desired
1 tablespoon butter
2 tablespoons chopped fresh dill

Steps:

Trim off the ends of each cucumber. Using a swivel-bladed paring or scraping knife, scrape off the skin of each cucumber. Split cucumbers lengthwise in half, and scoop out and discard the seeds of each half. Cut each cucumber in half crosswise into very thin slices. There should be about 3 cups.
Cut potatoes in half and put each half cut side down on a flat surface. Cut each half, in a downward motion, into 1/4-inch-thick slices. Cut the slices uniformly into 1/4-inch-thick ''sticks.'' Put the pieces into a basin of cold water until ready to use.
Drain potatoes and put them in a saucepan. Add one cup water and salt and bring to the boil. Let simmer 5 minutes.
Add cucumber slices and cover. Let cook about 3 minutes. Drain immediately. Add butter and dill and stir gently to blend thoroughly. Serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 697 milligrams, Sugar 3 grams, TransFat 0 grams

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