If you’re getting tired of the same ingredients, chef Ming Tsai dishes up easy solutions that will have fantastic East-West food on your table fast! By using one of Ming’s master recipes, anyone can create a variety of dishes, keeping dining at home interesting and fun–whether you are a beginner or an experienced chef. Each episode of Simply Ming features: – Master recipes: Utilizing no more than eight versatile ingredients, Ming whips up rubs, pastes, and vinaigrettes to serve as the foundation for delicious dinners throughout the week. – Guest chefs: From world-renowned chefs such as Jacques Pepin to his parents, Ming invites guests to test out the versatility of his master recipes by creating a new dish. – Food and wine pairings: Selecting the perfect bottle of champagne, wine, or beer to accompany a meal is a challenge faced by most. Ming provides guidance on making the best choices. – Side trips: Ming goes on the road to uncover the secrets behind selecting the best ingredients, from the sweetest caramel to the freshest shrimp and local lobster. Ming Tsai is the award-winning chef-owner of Blue Ginger in Wellesley, Massachusetts, and the author of three cookbooks, including Simply Ming. He has received the coveted James Beard Award for Best Chef/Northeast, and is the star of Simply Ming, airing on public television. Special DVD Features Include: bonus video–Ming’s five best tips for the home cook; recipe cards featuring recipes from Ming Tsai; pantry list for the well-stocked East-West kitchen; Ming Tsai’s top ten cooking tools; scene selections; and closed captions. (7:48 hrs on 3 DVDs)
Subjects: Cooking
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Simply Ming Season 2 Disc 1
Guest chefs: From world-renowned chefs such as Jacques Pepin to Martin Yan, Ming invites guests to test out the versatility of his master recipes by creating a new dish. – Food and wine pairings: Selecting the perfect bottle of champagne, wine, or beer to accompany a meal is a challenge faced by most. Ming provides guidance on making the best choices. – Side trips: Ming goes on the road to uncover the secrets behind selecting the best ingredients, from the sweetest caramel to the freshest shrimp and local lobster. Master Recipes: Curry Tea Rub, Shrimp Mousse, Citrus Herbal Tea Rub, Spicy Black Bean Aioli, Jasmine Caramel Sauce, and Red Roasting Braising Liquid.
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Close to the Bone: Surgeons & Chefs – Part 1
Years of training; precision craftsmanship; passion for excellence; sharp knives; sterile work environments and zero tolerance for anything but perfection…these are the comonalities between surgeons and chefs. Follow along as these delightfully quirky cooking instructional programs detail how to work in the kitchen with: steak, head, leg o’lamb, chest.
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Close to the Bone: Surgeons & Chefs – Part 2
Years of training; precision craftsmanship; passion for excellence; sharp knives; sterile work environments and zero tolerance for anything but perfection…these are the comonalities between surgeons and chefs. Follow along as these delightfully quirky cooking instructional programs detail how to work in the kitchen with: foot, ribs, urology and tail.
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Death by Chocolate
Hear intriguing secrets of fine chocolate production from the lips of a Belgian master, then take a “temperance” lesson from a world-class pastry chef. The dessert created is so incredibly beautiful you’ll be forced to suffer endless adulation from your dinner guests. Are you up for it?
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Free-range Chicken
Find out exactly what “free-range” means in Canada. Then follow a chef’s inspired presentation as he makes a chicken look like a pear. With the amount of chicken consumed in Canada, it seems we’re all looking for new exciting ideas on how to prepare it.
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Cheese With Everything
There are hundreds of varieties of cheese and Canadians produce and consume them with a passion. Learn handling techniques to create a flawless fondue, and raise a creamy “Goat Cheese Napoleon” to heights that will cause the most ardent of connoisseurs to swoon.
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The Magic of Mushrooms
Don’t remain in the dark about the secrets of superb tasting mushrooms. Prized by chefs the world over, discover their methods for preserving and featuring the unique textures and flavours of these funky fungi.
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A Fine Kettle of Fish
It’s a rewarding experience selecting fresh fish when you know what to look for. Take a trip to the local fish monger, and gain confidence in using the correct terminology for cuts of fish. The catches of the day will leave you gasping for breath – the lowly jack fish turns golden in the pan of a professional chef, and a recipe for stuffed white fish makes a smooth transition from the stove to the campfire.
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Fresh Spring Lamb
A desire for simple, low-cholesterol meals, and a growing interest in ethnic cuisine, makes lamb a great choice for the Canadian table. New breeds, available across the country, make for the mildest, most tender lamb ever produced. Learn how to make a fabulous peppercorn flambe – part of an elegant traditional lamb dinner.