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
Wine & Tapas (Episode #1023H)
KQED Life: Tue, Jul 22, 2014 -- 3:00 PM
Seafood and the Azores go hand in hand, and 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 a local chef, Ming will help harvest limpets and clams to come up with two unique dishes.
Poaching with Guest Jasper White (Episode #1022H)
KQED Life: Mon, Jul 21, 2014 -- 3:00 PM
This week 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.
On the Road in San Antonio with Chef Johnny Hernandez (Episode #1021H)
KQED Life: Fri, Jul 18, 2014 -- 3:00 PM
Ming travels "south of the border" when he visits the hacienda of Johnny Hernandez, one of San Antonio's most popular chefs. 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.
Grilling with Andy Husbands (Episode #1020H)
KQED Life: Thu, Jul 17, 2014 -- 3:00 PM
Grilling is as American as Apple Pie and on this week's episode, 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.
On The Road In Chattanooga (Episode #1019H)
KQED Life: Wed, Jul 16, 2014 -- 3:00 PM
On this Southern-inspired episode, 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 local guest chef will explore the local markets and come up with two dishes that are sure to make your mouth water.
On The Road In San Antonio with Chef Elizabeth Kossick (Episode #1018H)
KQED Life: Tue, Jul 15, 2014 -- 3:00 PM
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.
Azores: Eduardo Reis (Episode #1017H)
KQED Life: Mon, Jul 14, 2014 -- 3:00 PM
Traveling to the Azorean island of Terceira, Ming cooks with a celebrated local chef and learns the history of the very popular dish called Alcatra which 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.
Rakutaian-Kobe (Episode #1121H)
KQED 9: Sat, Jul 12, 2014 -- 10:00 AM
Anyone who goes to Japan knows about Kobe beef, that wonderful marbled beef found in only one small region in Japan. In this episode of Simply Ming, Chef Ming Tsai goes on the road to find out why this beef is so special - and then cooks at one of the best beef restaurants in Osaka, Rakutaian.
Reconstituting with Guest Gordon Hamersley (Episode #1016H)
KQED Life: Fri, Jul 11, 2014 -- 3:00 PM
Drying foods to keep them preserved is a technique that dates back hundreds of years. Ming Tsai and special guest Gordon Hamersley show how the technique of reconstituting - bringing a dried ingredient back to life by simply adding liquid - can be used to cook up two unique dishes: Salt Cod with Pasta and English Peas and Chicken Stir-fry with Wood Ear, Fermented Black Beans and Wasabi Yogurt.
On The Road In San Antonio with Chef John Besh (Episode #1015H)
KQED Life: Thu, Jul 10, 2014 -- 3:00 PM
Ming heads to the Lone Star State. 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.
On The Road In Chattanooga with Guest Daniel Lindley (Episode #1014H)
KQED Life: Wed, Jul 9, 2014 -- 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: Tue, Jul 8, 2014 -- 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: Mon, Jul 7, 2014 -- 3:00 PM
Front and center on this week's episode 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.
Michael Schlow & Butterflying (Episode #908Z)
KQED 9: Sun, Jul 6, 2014 -- 11:00 AM
If you're a home cook, you may think the culinary technique of butterflying is something better left to those in white jackets. As Ming demonstrates, it's actually a straightforward technique that's great for speeding up cooking time and offering many more options when you're cooking on the fly. Ming, along with his pal, Chef Michael Schlow, show you just how easy it is, creating two delicious new dishes together: Crispy Potato Shrimp with Warm Pineapple Salsa and Pork Chops a la Nonna.
Cooking at Home - Miso (Episode #1120H)
KQED 9: Sat, Jul 5, 2014 -- 10:00 AM
On the Road in Japan, Chef Ming Tsai sees first hand how Japan's famous miso is made as he visits one of the oldest miso factories still operating in Japan. Back in the kitchen, Ming learns miso cooking techniques from one of his college friends and her mother who share their secrets of cooking with miso, this week on Simply Ming..
Azores: Pedro Oliviera (Episode #1011H)
KQED Life: Fri, Jul 4, 2014 -- 3:00 PM
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, Jul 3, 2014 -- 3:00 PM
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, Jul 2, 2014 -- 3:00 PM
The secret to making the perfect omelet - that's what's up on this week's episode. 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, Jul 1, 2014 -- 3:00 PM
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.