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!
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.