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Chocolate Souffle with Ginger Caramel Sauce- Happy Valentines Day!

Posted by chefmax on February 13, 2010

Chocolate Souffle

Active time: 20 min Start to finish: 45 min

Servings: Makes 2 to 4 servings.


1/3 cup sugar plus additional for sprinkling

5 oz bittersweet chocolate (not unsweetened), chopped

3 large egg yolks at room temperature

6 large egg whites

Accompaniment: lightly sweetened whipped cream

Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish


Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.


• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

Gingered Caramel Sauce

  • 1 cup sugar
  • ¼ cup water
  • 2 tbsp. corn syrup
  • ½ cup cream
  • ¼ cup unsalted butter, cut into pieces
  • ¼ cup crème fraiche
  • 1 tsp. gratedGinger
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt


1. Stir sugar, water and corn syrup in saucepan over low heat until sugar dissolves.  Increase heat and boil without stirring until syrup is deep amber.

2. Remove from heat and whisk in cream, butter and then crème fraiche.  Add ginger, vanilla and salt.  Serve hot.  Can be made ahead and reheated before serving.


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

Posted by chefmax on May 28, 2009



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


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-

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


  • 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



  • 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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Traditional Panna Cotta-Requested

Posted by chefmax on April 10, 2009

Traditional Panna Cotta

1/3 cup milk

1 (.25 ounce) envelope unflavored gelatin

2 1/2 cups heavy cream

1/2 cup white sugar

2 teaspoons vanilla extract


1.    1.Put milk into a bowl, and stir in the gelatin. Set aside to dissolve.

2.    In a saucepan on medium heat, stir together the heavy cream and sugar.

3.    Bring to a full boil, but watch carefully because the cream will quickly rise to the top of the pan.

4.    Pour the gelatin and milk into the cream, stirring until completely dissolved.

5.    Cook for one minute, stirring constantly. (If you want to add another flavor to the Panna cotta, now would be the time. Just make sure it is less than 1 Tbsp of flavoring so that it will still set up.)

6.    Remove from the heat and add the vanilla then pour into six ramekin dishes.

7.    Let the ramekins cool uncovered at room temperature.

8.    When cool, cover with plastic wrap and refrigerate for at least 3 hours before serving. These are best if you can store them overnight before serving.

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Roasted Leg of Lamb- Requested by Shari via Twitter

Posted by chefmax on February 19, 2009

Roasted Leg of Lamb

With pan juices 



1 (5-6-pound) boneless leg of lamb,  fat trimmed to 1/4 inch thick, and lamb tied

½ c olive oil

3-4 garlic cloves- crushed

1 Tbs. Dijon Mustard

1 tablespoon fine sea salt

2 tablespoons chopped fresh rosemary

1/2 teaspoon black pepper

1/2 cup dry red wine


1/2 cup beef broth



Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Mix the olive oil,garlic, mustard, rosemary, sea salt and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature for at least 30 minutes and no more than 45 minutes. (For even more flavor, start 24 hrs before, make the paste without the salt and rub on to the lamb. Put into the refrigerator, covered, overnight. Let the lamb stand at room temperature for 30 minutes before putting in the oven.)

Preheat oven to 450°F.

Roast lamb in middle of oven for 20 minutes and then reduce the oven temperature to 325°F. Cook until an instant-read thermometer inserted 2 inches into thickest part of meat registers 130°F, 35-45 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature will rise to about 140°F for medium-rare). If you like your lamb more medium than medium rare, leave in the oven until the internal temperature is 135°F, and then follow the rest of the directions.

To make a sauce:

Add the wine or beef broth to the roasting pan when you remove the lamb and place the pan back into the oven. In 2 minutes, stir and scrap up brown bits stuck to the pan. Place back into the oven for 1 minute more. You are looking to reduce the liquid in half but not allowing it to burn. You can also do this in a small saucepot by pouring the liquid onto the roasting pan and then pouring the liquid and lamb remnants into the pot. Season pan juices with salt and pepper and serve with lamb.


Chef Max

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