Ironically, Americans tend to complicate their lives in an effort to simplify them. In this series, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare.
Simply Ming Previous Broadcasts
On The Road In Chattanooga with Guest Daniel Lindley (Episode #1014H)
KQED Life: Thu, Dec 12, 2013 -- 3:00 PM
Ming goes 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.
Modern Azorean Cuisine (Episode #1013H)
KQED Life: Wed, Dec 11, 2013 -- 3:00 PM
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 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.
Pan Sauces with Guest Norman Van Aken (Episode #1012H)
KQED Life: Tue, Dec 10, 2013 -- 3:00 PM
Front and center on this week's episode of Simply Ming are Pan Sauces - an easy way to use what's right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming's East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.
KQED Life: Mon, Dec 9, 2013 -- 3:00 PM
Azores: Pedro Oliviera (Episode #1011H)
KQED Life: Fri, Dec 6, 2013 -- 3:00 PM
This week Simply Ming is on the road traveling to the exotic Azores to learn how to make one of the region's most famous dishes - Cozida - 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.
Ganache with Guest Joanne Chang (Episode #1010H)
KQED Life: Thu, Dec 5, 2013 -- 3:00 PM
On this week's episode of Simply Ming, learn the art of making ganache, the simple mixture of chocolate and cream that's the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.
Omelets with Guest Todd English (Episode #1009H)
KQED Life: Wed, Dec 4, 2013 -- 3:00 PM
The secret to making the perfect omelet - that's what's up on this week's episode of Simply Ming. Host Ming Tsai teams up with friend and celebrity chef, Todd English who share techniques from their French culinary training and create two delectable dishes: a Shitake Omelet with Crab Salad and Arugula Sauce and a Vidalia Onion Omelet with Lox Orecciette Pasta and Avocado-Cucumber Salsa.
Tenderizing with Guest Jamie Bissonnette (Episode #1008H)
KQED Life: Tue, Dec 3, 2013 -- 3:00 PM
This week on Simply Ming - tenderizing - a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion - Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.
KQED Life: Mon, Dec 2, 2013 -- 3:00 PM