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)
Combi- Steam or Steam Oven Instructions:
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
To make the meringues:
Butterflied Turkey with Orange-Sage Dry Rub and Easy Pan Gravy (technique works for a chicken also)
This is a simple, well-seasoned, moist turkey that cooks fast because it is flattened or “butterflied”. You can do this as instructed or ask your butcher to simply remove the back bone for you (save it for gravy making). The dry rub is made of fresh herbs and dried seasonings and will impart a lot of flavor. Be sure your turkey is not brined, kosher or with added salt solution as it will be too salty with this recipe. Convection oven settings will enhance the browning and moisture of your turkey, but I also give instructions for non-convection settings as well. There is no need to baste this turkey; it will wash off the rub. Use your appliances to the max for a successful result!
2/3 cup very finely chopped fresh sage
¼ cup finely grated orange zest (about 4 large oranges), cut two oranges into ½ inch rounds after zesting
1 tablespoon of freshly ground coriander
1/3 cup of kosher salt
teaspoons of freshly ground black pepper
2 tablespoons of paprika
One 12-18 lb. all-natural turkey NOT brined or kosher (or it will be too salty with this crust)
2 bunches of rosemary sprigs
¼ cup olive oil
2 cups dry white wine
5 cups low or no sodium chicken broth or stock, ( 2 cups for roasting and 3 cups for gravy)
¼ cup of unsalted butter
¼ cup of all-purpose flour
Linen twine for trussing or 4- six inch skewers
Using a Combi Steam Oven: Put Grease Filter in place if there is one. Place the long end of the probe deep into the breast meat. Place pan on lowest shelf and place rack with turkey on top just above the baking pan.
For a Miele Combi Steam Oven: Choose: Operating Modes/ Combination Mode/ Convection Bake. Press: Set the Core Temp/ 375°F/ Core Temp 155°F/ 10% Moisture. Finish. OK. Start Now. Remove when temperature is reached; be aware of hot pan drippings. Rest as directed above. For additional browning, reduce or eliminate moisture part way during cooking.
Strain the pan drippings. Melt butter in a saucepan on medium until bubbling and add flour, stirring and cooking for about 3 minutes. Slowly add ½ cup of stock, whisking fast to prevent lumps. Add the rest of the stock (2 ½ cups) at once, stir and simmer for about 10- 15 minutes. Add half of the drippings, tasting for salt (the drippings will be salty, but very flavorful). Cook down to the thickness you like. Serve with carved turkey.
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
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.
How fun to be featured on the fantastic "My Food Job Rocks" Podcast hosted by Adam Yee!
So, how did I get my job as the private chef to filmmaker George Lucas? What gorgeous events do I get to design as the #SanFrancisco Culinary & Events Manger for one of the most incredible appliance brands in the world? Why do all of my food jobs rock?
Give a listen, I think it is really fun! What do you think? Why do you think that #myfoodjobrocks?
Combi Steam Cooking: Whole Steamed Fish with Ginger & Green Onion (can be made with fillets or steaks as well!)
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
· 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
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.
Do you love eating dim sum but hesitate to make them, fearing hours of complicated wrapping and filling? Drop the fear, the answer is here. You have to try my super simple dim sum recipe!
Here in San Francisco, Chinese New Year is a very big and very delicious deal, with weeks of family parties, special restaurant menus and festivities culminating in the famous Lunar New Year Parade. As part of this year's celebration, I adapted my Pearl Ball Dim Sum recipe for events at the Miele Experience Center.
Pearl Balls are a simple dim sum to make. Begin by making a flavorful meatball mixture that is rolled into bite sized balls and covered with soaked glutinous rice. These are steamed, yielding a tasty, tender bite. What makes this appetizer work are the grains of glutinous rice (also called sweet rice or sticky rice), which turn a pearly color when cooked. You can purchase this rice in an Asian Market, a specialty store or online.
While the preparation time for the Pearl Balls is under an hour, be sure to allow several hours for soaking the glutinous rice. The easiest method is to simply cover it with water, about 2 inches over the top of the rice and soak for at least 6 hours or overnight. No need to refrigerate the soaking rice.
Yield: Makes approximately 28-30 pieces
· 1 cup glutinous rice (also called sweet or sticky rice, see note above)
· 1 pound ground pork
· 1 tablespoon very finely minced fresh ginger
· 2 large green onions, very finely minced
· 5 water chestnuts, finely minced
· 1 large egg white
· 2 tablespoons soy sauce
· 1 tablespoon dry sherry or rice wine
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon cornstarch
1. Soak the glutinous rice in water for at least 6-8 hours (preferably overnight).
2. In a medium bowl, combine the pork, ginger, green onions, water chestnuts, egg white, soy sauce, sherry, salt, pepper, and cornstarch. Mix to combine. Line steamer baskets or perforated pans with parchment paper.
3. Drain rice well in a strainer and spread out on a baking sheet or tray. Note: Drain and spread out the rice just before making the pearl balls, so that the rice doesn't dry out.
4. Take about 1½ tablespoons of the ground pork mixture and form into a ball. For consistent sizes, it is easiest to measure and roll one as an example (they should be about 1½ inches across) and then roll all meatballs at once to match. Roll each one lightly over the glutinous rice to coat entirely. Place onto the prepared pans about ½ inch apart.
5. For the Miele Combi Steam or Steam Oven: Place a large solid pan on the lowest rack (rack level #1). Next, place perforated pans or steamer baskets (with the meatballs) into the oven. Turn oven On. Press: Operating Modes/Steam/ 212°/Duration: 20 minutes.OK. Test one for doneness. Remove when done.
If using a wok: Place the steamer baskets in a wok. Cover and steam the pearl balls over boiling water for about 20 minutes or until they are cooked through.
6. Serve warm with soy sauce.
Add a few softened, minced Chinese black mushrooms and/or minced garlic to the pork mixture.
Please share your feedback or questions!
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...
Rachelle Boucher is a joyous corporate chef, influencer and trainer specializing in the luxury appliance industry. She is a celebrated cooking teacher, social media presence and appliance coach known for her energized, creative and empowering teaching style. Rachelle is a dedicated youth mentor and is inspired every day by people, food, nature and her life of adventure in glorious, diverse and delicious San Francisco. She speaks Swedish. Yes, Swedish.