Simply Ming (1)
Simply Ming is a television cooking show hosted by chef Ming Tsai, and is produced by WGBH Boston and Ming East-West LLC. The show is distributed by American Public Television.
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Simply Ming is a television cooking show hosted by chef Ming Tsai, and is produced by WGBH Boston and Ming East-West LLC. The show is distributed by American Public Television.
Seasons & Episode
This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire – Duff Goldman. Together they show us how to use Crème Anglaise – a key ingredient in every pastry chef’s arsenal, and create two delicious desserts: Old School Chocolate Soufflé with Crème Anglaise and Vanilla Frozen Custard with Flambéed Berries.
This week on Simply Ming – Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.
Buying local and buying fresh are key to great cooking. This week on Simply Ming, Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer’s Market for a little inspiration and then head back to Chef Schlow’s restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.
On this episode of Simply Ming — how to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.
This week Simply Ming is on the road traveling to the exotic Azores. Ming will visit with Chef Pedro Oliviera to learn how to make one of the region’s most famous dishes – Cozido – a one-pot meal that’s literally cooked underground by the Earth’s volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.
Steeped in tradition, the islands that make up the Azores are rich with culinary traditions that will be shared as Simply Ming goes “on the road”. Ming shops in a local market where he discovers the vast array of local fruits, vegetables, meats and cheeses. He joins Hugo Ferreira, a celebrated chef from the cooking school on the island of Sao Miguel, and together the two cook on the fly using their market ingredients to come up with dishes that reflect Azorean culinary traditions but with a modern day twist.
where he’s never gone before as he heads south to Chattanooga, Tennessee to cook with renowned local chef, Daniel Lindley of St. John’s Restaurant. Together they shop for inspiration at local Chattanooga markets to come up with two distinct dishes that call upon the region’s heritage and culinary uniqueness.
Ming heads to the Lone Star State on today’s episode of Simply Ming. Joining him is his long time friend Chef John Besh. At Chef Besh’s critically acclaimed San Antonio restaurant – Luke. Ming and John will get inspired by fresh ingredients just picked from an area farm and will use them to create two delicious dishes, on the fly, that reflect the spirit and spiciness of San Antonio.
Ming heads for the islands on this very special episode of Simply Ming. Traveling to the Azorean island of Terceira, Ming cooks with celebrated local chef Eduardo Reis and learns the history of the very popular dish called Alcatra. Alcatra is baked in a traditional Azorean wood oven. Influenced by the Portuguese discoverers in the 15th century, this dish is made with fish or beef cooked slowly in a clay pot with bacon, onion, and local spices.
San Antonio is home to one of the country’s leading culinary schools – the Culinary Institute of America (CIA) where Ming teams up with the CIA’s own Chef Elizabeth Kossick. Working in their unique Latin Kitchen, Ming and Elizabeth use ingredients fresh from Elizabeth’s extensive pepper garden. The focus of the dishes will be Peruvian with Ming adding his own personal twist.
On this Southern-inspired episode of Simply Ming, Chef Ming Tsai takes us to Chattanooga, Tennessee to learn some of the region’s culinary secrets. An up and coming culinary hotspot, Chattanooga has a lot to offer the adventuresome palate. Ming and his guest Chef Eric Neil will explore the local markets and come up with two dishes, Chile-Cornmeal Trout with Shrimp Chocrute and Roast Pork CHop with Curry Squash Pancake, that are sure to make your mouth water.
Grilling is as American as Apple Pie and on this week’s episode of Simply Ming, Chef Ming Tsai joins forces with the ultimate master of grilling, author and Boston-based chef - Andy Husbands. Ming and Andy will share their secrets for grilling as they cook on the fly using mystery ingredients and some zesty spices from Ming’s pantry. Together they will grill up: a Thai Buffalo Salad and Grilled Mussels and Clams with tomatoes and a Polenta Cake.
Ming travels “south of the border” when he visits the hacienda of Johnny Hernandez – one of San Antonio’s most popular chefs – on this special episode of Simply Ming. Together Johnny and Ming shop at a local Latin market where they look for inspiration and fresh ingredients. Back home at Johnny’s, Ming and Johnny chop, dice, and grill two fabulous Latin-inspired dishes.
This week on Simply Ming it’s all about Poaching – a technique that is often forgotten in today’s kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.
Seafood and the Azores go hand in hand, and on today’s episode of Simply Ming, Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of local vintner Fortunad Garcia, Ming will help create four unique tapas-style dishes using classic Azorean ingredients.
Simply Ming heads to Texas on this special episode based in San Antonio. Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After “shopping” in the Trevino’s family kitchen, Ming comes up with his own take on Tex-Mex cuisine.
Soup is on the menu in this episode of Simply Ming that goes on the road to the Azores. Stopping off at the Island of Pico – Ming learns the secret behind a famous national soup from Manuel Cardoso, a local fisherman and restaurateur, that is centuries old and treasured by those who live on all nine of the Azorean islands. Ming also goes fishing for some select local seafood and uses it to create his own twist on this savory dish.
Our 10th Anniversary season closes with a very unique episode of Simply Ming. Ming ventures into the heart of Boston’s sophisticated street food scene when he visits four different vendor trucks and tries his own hand at creating the latest sensation in culinary creations. With the help of the vendor chefs, Ming will create a delicious BBQ marinade, his own take on grilled cheese, a unique East-West Vietnamese sandwich and he’ll top it all off with a tasting adventure on the cupcake truck!
Simply Ming is a television cooking show hosted by chef Ming Tsai, and is produced by WGBH Boston and Ming East-West LLC. The show is distributed by American Public Television.
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