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Archive for May, 2009

Forbidden and Jade Rice-Not just for the Emperor anymore.

Posted by chefmax on May 28, 2009

Rice

 

Forbidden and Jade Rice

I did this dish a few weeks ago for my first ever tweetup event at the Secret Sushi Social in Silicon Valley. It is a great tasting rice dish that I cam e up with while I was working at the CIA. We used to do a rice identifying demo for the students  and I would have all these different leftover rices after the class. We tried really hard not to waste any food at the school and this recipe provided a way I could use up all of those sample rices. A good balance of honey and vinegar gives a great accent to the nutty and wholesomeness of the rices. Have fun.

1 cup                    Forbidden Rice, cooked and chilled        237 ml

1 cup                    Jade Pearl Rice, cooked and chilled        237 ml

1 Tblsp                 Dried Blueberries                                    15 ml

1 Tblsp                 Dried Hibiscus Flowers- sliced thin        15 ml

1 Tblsp                 Golden Raisin                                          15 ml

1 Tblsp                 Rice Wine Vinegar                                  15 ml

1 Tblsp                 Honey                                                     15 ml

1 Tblsp                 Canola Oil                                                 15 ml

1 Tblsp                 Cashews, lightly toasted, chopped          15 ml

1 Tblsp                 Italian Parsley, finely chopped                15 ml

                             Salt and pepper to taste

 

1.    Cook the rice’s using the instructions on their packaging. Cool down the rice until nicely chilled.

2.    Mix rice together in a bowl and add the dried fruits.

3.    Combine the Rice vinegar, honey, and oil together and pour over the rice. Salt and pepper to taste.

4.    Add cashews and parsley. Serve chilled.

 

Forbiddon Rice

NOT JUST FOR EMPERORS ANYMORE

According to the Lotus Foods website, Legend tells us that this ancient grain was once eaten exclusively by the Emperors. Today, this medium-size Chinese black rice can be enjoyed everyday and is prized for its delicious nutty taste, soft texture, and beautiful rich deep purple color. High in nutritional and medicinal value, Forbidden Rice® is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color.

Lotus Foods World Pantry- http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=127574&prrfnbr=146780

If you are planning for a year, sow rice; if you are planning for a decade, plant trees; if you are planning for a lifetime, educate people

 Chinese Proverbs quotes

SOME SPECIAL TIPS  

  • For tender, fluffy rice with separate grains, choose long grain white rice.
  • Rinse all types rice before you cook it. Certain types of rice are coated with talc during processing and rinsing helps to clear this off. Talc is nontoxic but it can cause the rice to be more sticky.
  • Reduce the amount of water than what the recipe calls for if you want fluffier rice.
  • Using broth chicken, vegetable or beef can add a nice flavor to your rice. I have also cooked rice in coconut milk and added sugar and cinnamon. Yum.
  • Follow the instructions on the package or in the recipe when you are cooking rice. Lift the lid as little as possible if at all. Lifting the lid lets out the steam and causes the rice to become stickier.
  • Let the rice stand for 5-10 minutes. Then fluff the rice with a fork before serving.
  • Do not let cooked rice stay at room temperature for more than a couple hours and refrigerate well. Some rice can emit a toxin if it sits warm for too long.
  • For more information, recipes, and fun tricks on how work with rice, the Society found these links

 

http://busycooks.about.com/od/howtocook/a/ricescience.htm

http://www.usarice.com/index.php

http://www.japan-guide.com/e/e2043.html

SOME INTERESTING FACTS 

Rice…

  • Is sodium-, cholesterol- and gluten-free.
  • Has only a trace of fat and has no trans fat or saturated fat.
  • Has approximately 100 calories per half-cup cooked serving.
  • Is nutrient-dense and contributes over 15 vitamins and minerals, including folic acid and other B-vitamins, iron and zinc.
  • Is an energy food, supplying complex carbohydrates that the body and brain need to function.
  • Triggers the production of serotonin in the brain, a chemical that helps regulate and improve mood.
  • Americans consume about 24 pounds of rice per year.
  • There are approximately 15,000 rice producers in the United States.

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Thursday Food News-Per Se, Planting a salsa garden, Healthy lifestyles, Blueberries, and rust resilient soybean.

Posted by chefmax on May 28, 2009

Cream Brulee creamA little Creme Brulee to start the day.

Here are todays Food News stories.

New rust resilient soybean plant from Brazil about to be planted. From Reuters, an article discussing the plant that has been genetically modified to not allow rust. I wonder what it does in our bodies?

Healthy school lunches and the push back from kids. From Reuters, the battle between vegies and burgers continue. It is going the right direction but it is hard to compete when these kids eat fast food the rest of their day. Also, for fund raisers the schools still sale candy and serve junk food to earn money.

Americans are getting a  “C’ when it comes to Healthy lifestyles. From Healthday via Yahoo news, a report that was published in the June issue of American Medicine states that we as a country are not doing well living a healthy lifestyle.  “C” is average though so wouldn’t by its pure definition always be a “C” when you take everyone into account. Grading on a curve?

From the NYTIMES, Per Se and the world of Chef TK. Nice article from Alan Feuer about the fact that this very pricey restaurant in NYC is not missing a beat during this current economy.  Cool picture of the kitchen.

Also form the NYT, Planting a salsa garden. If you add some corn you could make your own chips. 

Blueberries in California. Yum. From the LATIMES, a nice article from David Karp about the recent boom of blueberries in the golden state. Some nice recipes too. 

Have a great day,

Chef Max 5-28-09

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Wednesday Food News-Internships in Organics, farmers market, Soft Shell crabs, Canning, and edible weeds.

Posted by chefmax on May 27, 2009

A FLASH IN THE PAN IS OPEN FOR YOUR COOKING PLEASURE!A Flash in the Pan

Here is todays food news.

Summer Internships in Organics. From the NYT, I wish I could go back to this. It sounds like a lot of fun and good information. 

Here comes the farmers market. From the LATIMES, some great farmers market pictures. 

Canning- the next new (old) thing. From the NYT, a nice overview on all things canning. A great on line reference is at the government site National Center for Home Preservation, here

Soft Shell crabs. From the Washington Post, an article by Jane Black about soft shell crabs and their taste ant timing for the perfect crab. 

From the WSJ, an article on the wonderful edible weed? Video and a good overview on dandelion greens and purslane. 

Have a great day,

Chef Max 5-27-09

Cream Brulee as a

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Friday Food News-Affordable steak recipes, rib, new FDA, 129 sins, farm direct tech, foraging, eggs, Kaiser and the farmers market.

Posted by chefmax on May 22, 2009

alltop-badge1Number 13 on ALLTOP FOOD BLOGS. Keep reaching for the stars.

Happy Friday on this long Memorial Day Weekend. Hope you have a great BBQ family meal planned. 

Meet the new FDA, same as the old FDA. New FDA is looking like the old one. From USATODAY, Rep. Rosa DeLauro, D-Conn has been critiquing the new FDA saying that it sounds like they are just using buzz words that the last administration used. Just the pure fact that the lead lobbyist for big business is not in charge anymore is a good step, but we can not just let this become business as usual.  

Changing the way Chef’s can buy farm direct. From Wired, a great insightful article by Alexis Madrigal on new technology helping connect the Chef to the farm in a very cool way.

129 sins at La Bernardin. From the Startrib, a big list on no no’s. Cool.

McDonald’s is looking into helping produce eggs more humanly. From SunSentinel, If this is true then it is a good thing. 

Nice rib article by Sam Sifton of the NYT, a video but I can not find a recipe. I need to read it again. 

Affordable steak recipes and cuts form the Washington Post. By Tony Rosenfeld, a pretty good overview of cheaper cuts and how to deal with them for grilling. Anyone  referencing Harold McGee gets my attention.

Kaiser and the farmers market. From the LATIMES, a good article by Mary MacVean on the effort that Kaiser Permanente is taking by putting farmers markets in their parking lots. Dr, Maring is doing a great job and we are looking to be in a strategic partnership with them and our company A Flash in the Pan

Finding your food. From the WSJ, an article by William R. Snyder on foraging. Nice.

Have a great weekend and BBQ somthing up with the familly,

Chef Max 5-22-09

 

 

 

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Wednesday Food News-10 craziest diets of all time, Home made ginger ale, 33 of the healthiest foods, study honey bees, and Sriracha.

Posted by chefmax on May 20, 2009

icon_aFollow me at Twitter @chefmax

 

33 of the healthiest foods on earth. From David Murdock in the Huffington Post. This list is from the Chairman of Dole so it is a little slated to fruits and vegetables. Although Dole has a pretty bad tract record on employee treatment and pesticide use this is still a good start list.

Home made ginger ale popping up at restaurants. From the NYT, an article by Micheline Maynard. No recipe but a good overview of the trend.

From  SFBUSINESS, Häagen-Dazs has given U.C. Davis and Penn State $250,000 to study honey bees. Good for them. 

Sriracha, one of my favorite chile sauces. From the NYT, Very nice article by John T. Edge on the producers of this secret culinary weapon. From pronunciation to Chefs that love it, this article covers a lot of ground.

10 craziest diets of all time. From Elle, (it happens)10 diets including the Master cleanse, grapefruit, baby food, sleeping beauty, and tape worm diets. Oh yea, love the candy diet that was named Ayds. When you go to this link, the article is below all the advertising and links. Just scroll down and you will see it. 

Have a great day,

Chef Max 5-19-09

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Mondays Food News-Daniel Boulud, chocolate and spam, Ginger reduces nausea, tiny new mellon, and Plant based bottles.

Posted by chefmax on May 18, 2009

ALLTOP FOOD-Featured

 

One of the kings of restaurants, Daniel Boulud. From the NYT, a really good overview of his empire and the next spot to open. 

Are chocolate and spam recessions proof? From Boston.com, the home staples are up as far as sales. More items that bring value and comfort are all doing alright when it comes to sales. During tougher economic times, people eat at home more and treat themselves to small rewards. Lipstick, chocolate, cheaper wine. 

Ginger reduces nausea for chemo patients. From Healthday. Ginger has always been used to help in digestion and it is not surprising that it can help in the reduction of nausea within the chemo environment.

A tiny new mellon. From Mail online, a very cute little watermelon the size of a cumquat. 

Plant based bottles are being looked at by Coca Cola. From ajc, an article by BOB KEEFE. Coke is taking steps to have less of a plastic foot print. Good steps but it is going to take them at least 10 years. Mixed emotions.

Thanks for joing me today. Have a great day,

Chef Max

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Thursday Food News-Longest running restaurants, “Local” Lays potato Chips, Aebleskivers, Foamed Pizza, Osteria Stellina, 13 strategies for shopping a farmers market, and are Cheerios a drug?

Posted by chefmax on May 14, 2009

 

A great menu planing service!

A great menu planing service!

A FLASH IN THE PAN menu planning service. Give it  try.

 

Longest running restaurants in the US. From Business Week, a report on the oldest continuously run restaurants in America. I would hate to clean out their greece traps. 

From the NYT, “Local” Lays potato Chips? Really guys? Written by Kim Steverson, a nice article about the abuse of words. 

Aebleskivers, yum. From the LATIMES, written by Reinhard Kargl and Yuko Kitazawa, a very delicious danish pastry with its own special pan.  

From LATIMES, Foamed Pizza? Ferran Adrià from El Bulli is going to take on pizza. Can he make it better or just different?

Great little restaurant in Point Reyes. Osteria Stellina. From SFGATE, a great description of the menu. I am hungry for it right now. 

From the Chicagotrib,13 strategies for shopping a farmers market byMonica Eng. This speaks to my Virgo traits but I do not think I can be this organized. Good ideas to shoot for though. 

Are Cheerios a drug? To make the health claim that they lower choleterol, General Mills has one week to tell the FDA what steps they are planning to  take to correct its product marketing. There is a new sheriff in town. Thank goodness. From Food Nav

 

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Monday Food News-#13 on ALLTOP FOOD, spring onions, The flavors of Spring, French macaroons, improving food safety, coffee , and no stupid tariff on French Roquefort.

Posted by chefmax on May 11, 2009

ALLTOP FOOD#13 on ALLTOP FOOD

Hello everyone. Hope you had a positive Mothers-day Weekend. I cooked Nancy a rotisserie chicken and some ricotta gnocchi. Then I let her beat me at Trivial Pursuit ( which we played until 1:45 am. Not smart) 

Welcome to Mondays food news, here we go.

Welcoming in spring onions. From the Guardian, an article  Nigel Slater reports on some great ideas on what to do with these wonderful alliums(recipe).

 The flavors of Spring. From the NYT, Mark Bittman writes about using morels and asparagus to create a great spring dish(recipe). 

French macaroons in San Francisco and the bay area(recipe). From SFGATE, a story of these cookies by Stacy Finz. Nice report.

Food and Beverage industry is happy with the way President Obama budget recommendations for improving food safety. From Progressive Grocer, I am not sure if this is good or not. When big business goes along with government recommendations are the recommendations strong enough? On its face this is a very good thing for the general public. I think the last 8 years have made me very skeptical of the relationship between politics and industry.

Another study suggesting coffee might be good for you. From Boston, an article speaking on the possible positive effects of drinking coffee. Mostly observational, but I will take it. 

No new tariff on French Roquefort. From Foodnav, the U.S. has delayed the proposed Bush Administration threats to raise tariffs on EU products by as much as 300 percent unless the EU increased its import on American Beef that has been treated with growth hormones. The EU has agreed to increase beef that has not been treated and the U.S. has agreed to drop the stupid threats. 

Have a great day,

Chef Max 5-11-09

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Friday Food News-Asparagus soup, food allergies, positive online buzz,TV as a vehicle, and rare single malt whiskeys.

Posted by chefmax on May 8, 2009

A FLASH IN THE PAN IS OPEN FOR YOUR COOKING PLEASURE!

Only a couple more days to Mothers Day. We can help…www.aflashinthepan.com 

Happy Friday.

Here are todays food stories. 

An article on one kids food allergies. From the NYT, Although we do not have the worry for death for our daughter Kira form her food allergies, she does suffer multiple food allergies that when she eats them she has horrible stomach issues for at least three days. No fun for any involved.

From SN, The rankings of supermarkets according to their positive online buzz.

Some Bay Area Chefs that are using TV as a vehicle to bring in business. From SFGATE, Elizabeth Falkner is very talented and I hope she beats some of the other Chefs that I have nothing to say about here. Cosentino is a good guy and is also talented. I am on a board with him and I like his humor. 

From WSJ, a tasting of rare single malt whiskeys. My first over-drinking event invlolved whiskey. I can not even smell the stuff without it causing my gag reflux to kick into gear. Not my bag. 

Asparagus soup recipe from ChicagoTrib. Great way to use up all of the tougher stems if you cook and eat the top tender shoots. I use to do asparagus soup at least once a week during this time of the year when I was back in the restaurant. 

 

Have a great Friday and weekend!

Chef Max 5-8-09

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Thursday Food News- Perfect Puree, 10 iPhone Apps, A Flash in the Pan, and the V Foundation

Posted by chefmax on May 7, 2009

alltop-badge

 

I was a featured Chef for the new flavors just released for Perfect Puree. It was a fun process and Nancy did some yummy dessert recipes for them also. They only list me as the Chef creator which was the original idea, but Nancy deserves some of the credit. Perfect Puree has a great product and if you can find them, I highly recommend their product line. 

From PCMAG, 10 iPhone Apps for Foodies-Good list and some fun ideas.

Not much more going on today. Waiting to see if we get funding for A Flash in the Pan or I get three other jobs. I have been interviewing for a Director position for the V Foundation. They are  a Cancer fundraising platform that I have always had the highest respect for. Just trying to pull everything I do into a career where I can help people and stay solvent. 

Have a great day and talk with you tomorrow.

Chef Max 5-7-09

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