Forbidden Rice (Black Rice)
Steam Oven or Combi-Steam
 
Yield: Each cup of uncooked rice yields about 3 cups of cooked rice, which serves 6. The recipe below serves about 9 (½ cup servings)
Ingredients:

• 1 cup of black (forbidden rice), such as Lotus Foods or Lundberg brand
• 1 ½  cups of water or stock
• 1 teaspoon of salt (optional)

 
Combi- Steam or Steam Oven Instructions:

1. Just before cooking, rinse and drain the rice well. Place in the smaller Solid Steam pan. Add water and optional salt. Place into the oven on any shelf.
2. Turn Steam or Combi-Steam oven on.
3. Press: Operating Modes/ Steam Cooking/ 212 °F/ OK/ Duration/ 30 Minutes/ Start Now.
4. Remove when finished and taste, adding more time as needed. Black rice has a nice, firm texture, but can be cooked softer if you desire. Fluff with fork and rest for 5 minutes to allow moisture to finish absorbing into the rice. Serve warm or re-heat in the Combi Steam under Special Modes/ Reheat.

Just in time for Halloween! 
 
Tucked inside these crispy ethereal meringues is a hidden, surprise “kiss” from a ghost  Talk about “trick or treat’! Sugar and egg whites are whipped into a stiff meringue, piped over the “kiss”, decorated with chocolate chips and baked in a very low oven  for a hauntingly good treat. This Halloween, whip up a batch of your own!

Yield: about 24 ghosts

Ingredients:         

• 4 large egg whites, room temperature
• ¾ cup sugar
• ¼ cup sugar mixed with 1 ½ teaspoons of cornstarch
• ½ teaspoon white or other light colored vinegar
• ½ cup mini chocolate chips
• ½ cup regular sized chocolate chips
• 24- 30 chocolate candy kisses, wrap removed

 
To make the meringues:

1. Position two racks in center of the oven with at least 4 inches of clearance in between the racks.  Preheat to 225° F in a non-convection setting. (No need to use convection settings as convection settings increase browning and the goal is a white result.) Line two sheet pans with parchment paper. TIP Dab a tiny amount of meringue under the parchment on each corner of the pan to “glue” the paper down to prevent your meringues from sliding around as you move them to the oven.
2. Be sure there is no yolk in the whites, as this will inhibit whipping. Using an electric mixer, beat egg whites to soft peaks and slowly add ¾ cup sugar, beating to medium-firm peaks. Slowly add sugar-cornstarch mixture to the whites, beating until very stiff. Add in white vinegar and beat until combined.
3. Using a large pastry bag with a ½ inch wide tip, pipe 1 ½ inch circles about 2 inches apart on the parchment lined pans.  Place a candy kiss in the center of each circle. Starting at the base of the kiss, pipe up and around covering the kiss, making a “ghost” shape ending with a curved point on top. Place two mini chocolate chips point side in for “eyes” and one large chip point side in for a “mouth”. Bake for approximately 30 minutes or until surface is dry. Turn off oven, letting meringues cool and dry completely about one hour for a crisp crust with a tender-marshmallow inside. Once cool, store in an airtight container at room temperature for up to two days. (Also: See optional ghost shape above with no kiss inside.) 

Rolled Ham, Tomato & Broccoli Omelet (plus turkey bacon & English muffins) 
 
Talk about fast food for a crowd! With the Miele Combi -Steam oven you can make a tender and delicious omelet for a crowd in minutes. The secret is to line the Universal Tray with a large sheet of parchment paper and create a jelly-roll style omelet that you roll up with the filling that you cooked at the same time! You can make one or two at a time with the same cook times. Once your omelet is done, try adding a tray of split English muffin halves to rack position 3 and press Operating Modes/ Max Broil / 5 minutes. Add time as needed. The Miele Combi- Steam Oven turns directly into a broiler!          
By chef Rachelle Boucher- Adapted for Miele, USA
 
Serves 14- 16

• 18 large eggs
• ½  cup milk or half and half
• Pan spray or olive oil for brushing
• 2  cups grated good quality sharp cheddar cheese, divided
• ½  cup slivered green onion, plus more for garnish
• 1 ½ cups cherry or grape tomatoes, cut in half , plus more for garnish
• 1 cup diced ham
• 1 ½  teaspoons salt
• ½ teaspoon black pepper
• 2 cups small broccoli florets (from about one large stalk)
• ¾ cup diced red pepper (optional)
• Chopped parsley or basil for garnish

 
Directions:

1. Prepare a Universal tray by lining it with a large piece of parchment paper that extends beyond all four edges of the pan (about 21 inches long x 16 inches wide) so the pan can slide onto the rails without catching the edges of the paper. Spray or oil the entire paper very generously or it will stick to the paper.
2. In a large bowl, whisk together eggs and milk until well blended. Add just half of the cheese, and all of the green onions, tomatoes, ham, salt and pepper. Stir. Pour egg mixture into the parchment-lined pan, pressing your fingers into the corners of the paper to allow egg to fill corners. Slide the Universal tray onto Rack Position #1.
3. Place broccoli and peppers onto a small perforated pan. Slide pan onto any rack above the Universal Tray. Turn Combi-Steam Oven on. Select Operating Modes/ Steam Cooking/ 212 degrees F. Set the Duration for 2 minutes (more time can be added if needed). Press: OK. The omelet is done when the egg is sheet is solid but tender.
4. When finished, remove from oven, turn pan lengthwise facing you and top with remaining cheese. Place cooked vegetables on half of the sheet of egg, closet to you. Rest omelet for at least 4 minutes before rolling. Starting from the long end with the vegetables, carefully lift up the parchment, tuck the egg under and roll up the omelet, jelly-roll style, tucking as you go.
5. Place a warmed serving platter right next to the pan. Lift with a large spatula and carefully slide the omelet with the paper and place onto the platter with the seam side down. Remove paper and garnish with green onions, cut tomatoes and herbs.             

Turkey bacon: (regular bacon spatters a lot, cook in the wall oven or on a cook top)

• Line a Universal Tray with parchment paper, lay slices of turkey bacon on tray. Slide Universal tray or trays in the Combi - Steam Oven on any rack position.
• Select: Operating Modes/ Convection Bake 400 °F / Duration 15 minutes. OK. Add additional time as needed for desired crispness. Place on paper towels to remove excess grease.

 
English Muffins:

• On an UNLINED (No parchment paper) Universal Tray, place split English muffin halves.  Place on Rack Position 2 and press Operating Modes/ Max Broil / 5 minutes. Add time as needed. Times will vary based on oven heat, number of muffins, etc.

 
Note: Always cook your steamed items FIRST or be sure that you give time to allow the Combi -Steam to cool. If you cook at a temperature hotter than 212°F and then do a Steam Mode, oven will require cooling first.

Check out my "How To Slideshow"!          Will you try this? Share your versions of this recipe with me. 

​ We took a classic dish and made it so easy! Traditionally, this whole fish has to be done in a wok and steamed on a plate that is perched on a metal ring and only one or two fish can be cooked at a time! With the Miele Steam or Combi Steam Oven, you can make many, many fish at once and the preparation is so much easier. The whole fish is delicious but has many small bones, so be aware. You can substitute fish steaks or fillets (see recipe). The secret to this dish is to get the sauce and garnish ready quickly while the fish is steaming so it can be plated, sauced and garnished while it is hot.  
 

 Yield: Serves about 6 guests
 
Ingredients:
·       Two 1 ¾ -lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed, (or fillets or steaks, about 3 pounds)*
·       One bunch of green onions, washed, root ends trimmed
·       One 6 inch piece of peeled fresh ginger, cut into ½  inch slices
·       ¾  cup mild olive oil
·       1 cup soy sauce
·       2 teaspoons sugar
·       Optional: One bunch of cilantro, additional slivered ginger and sliced jalapeno
 
Directions:
1.     Warm a platter for serving the fish. Rinse the fish inside and out. Using kitchen shears, cut off all fins from the fish and trim the tail. Place a Universal Tray in the Combi Steam Oven on rack position #1. Line one (or more) perforated pan(s) with parchment paper. Place the fish on the parchment lined sheet.
 
2.     Cut bottom inch off of green onions. Place only the white parts of the green onion into the fish cavity along with the sliced ginger. (For fillets or steaks, place fish on top of onion and ginger and see cooking times below*). Place perforated tray above the Universal Tray. Turn Oven on. Press: Operating Modes/Steam Cooking/212 °F/8 minutes/ OK. Settings are the same no matter how many fish you cook, but the oven will take longer to pre-heat with more fish inside.
 
3.     To shred green onions: Hold by one end and shred with the tines of a fork, turn to the other side and repeat. Cut into about two inch pieces.  In a small pan, heat soy sauce and sugar until hot and sugar is dissolved. Keep warm. Just before serving, heat the oil in a medium pan on high to a boil and add green onion pieces and stir.
 
4.     Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Add more time as needed. Discard any cooking liquid that collected in the Universal Tray. Remove the ginger and onion from the cavity and discard.
 
5.     Place whole fish onto warmed platter. Pour sizzling hot oil and green onions onto the fish. Pour warm soy sauce over fish. Top with cilantro sprigs, ginger and jalapeno (if using) and serve immediately.
 
*Note: To cook fish steaks or fillets, follow directions above, but cook any fish under one inch for 6 minutes and add one additional minute per half inch of thickness. Whole fish are thicker, but have a cavity inside so they cook relatively quickly.

A "Flavor Agent" Chef Assignment: Create a brunch menu, original recipes and a buffet design inspired by legendary Villeroy & Boch tableware (est. 1748) using magnificent Miele appliances. 

(Are you kidding? Assignment accepted! Yes, please. )

Oh, one more thing: the event host will be none other than Isabelle von Boch herself, a world-renowned brand ambassador, international celebrity and eighth generation member of the founding family.

(No problem, no pressure...)

Where to begin? How about a farm to table spring buffet on the Artesano line featuring their Three Tiered Stand with a plated egg recipe inspired by the gorgeous Amazonia design? I quickly sketched my plan and began testing my recipes. 

Imagine the excitement of unwrapping 99 pieces of tableware as they arrived a few days in advance, some casual and simple, many in stunning, jewel-toned designs. It was plate ware, everywhere. 
We washed, polished and prepped for Isabelle's arrival, not quite knowing what to expect. Would she be pleased? Is she demanding? How could she not be? On the morning of the class, as she strode into our culinary center (on fabulously long legs), I was just finishing my buffet display.

And? She just, absolutely, totally, unabashedly loved it. Her comments and compliments will stay in my soul forever. As I stood there with a happy tear in my eye, our lucky guests arrived. Class began. 
​
Isabelle was one of the most dynamic, inspiring, hilarious and mesmerizing speakers I have ever worked with and I have worked  with the best. Her philosophy of "casual elegance" and her love of food, design and entertaining was captivating.  She showed us dozens of ways to mix and match sizes, patterns and colored place mats to create striking table-scapes. We were all captivated.

I was thrilled to demonstrate my "Eggs in the Clouds with Black Forest Ham & Brioche" to the class. I customized the classic egg concept, adding ham and brioche for a much more satisfying entree. The entire dish was made magic by using the Miele Combi Steam oven. I toasted the brioche rounds in the Max Broiler Setting, topped them with the whipped egg mixture, dropped the yolk back in and cooked the eggs with the asparagus (at the same time!) in the Combination Mode which uses both the Convection Oven setting and Steam. This remarkable setting makes the eggs come out fluffier, whiter (no brown, hard edges) and more tasty than any other method. The yolks were perfectly runny. Just wow. 

After the class and buffet, the photos and laughter, it all seemed to be over too soon. We had shared a incredible meal, an amazing experience and we all missed her the moment she strode back down the stairs to her awaiting cab. ("Isabelle, come back.") 

Lucky for us, as she whisked out of the door she promised us that this would be the just the beginning of a long and fruitful relationship. I think so too. 

For that, I am deeply grateful.

Until the next adventure, this is your Flavor Agent, chef Rachelle signing off...