SimplyMind630s233
Star Anise & Oranges

Guest Chef: Patricia Yeo. Star Anise, the fragrant Chinese spice, and Oranges, one of the most widely consumed fruits in the US, is an aromatic East-West ingredient pairing that proves to be very versatile. Ming prepares "All-In-One" Braised Short Ribs with Root Vegetables and Orange Roasted Squab with Star Anise Orange Syrup. Then heads on over to Boston's South End where Ginger Park's Patricia Yeo uses today's master pair on one of Ming's favs- pork belly!



A recipe from today's show:


Shortribs with Root Vegetables
Star Anise Orange Shortrib.jpg

Ingredients:

Yield: Serves 4
1 1/2 cups all-purpose flour
1 teaspoon chile powder
6 one-bone shortribs or 3 two-bone
2 onions, cut into 1-inch dice
1 bag carrot nubs
6 ribs celery, cut into1-inch dice
1 celeriac, cut into 1-inch dice
1 large sweet potato, cut into 1-inch dice
1 large parsnip, cut into 1-inch roll cut
Juice of 4 oranges, peel of 1
2 star anise
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Crusty bread for serving

Instructions:

  1. In a pie plate, combine flour and chile powder. Season short ribs and coat in flour mixture.
  2. In a pressure cooker pot over medium heat coated lightly with oil, brown the coated shortribs, about 4 minutes per side, and set aside.
  3. Wipe out pot and coat with oil. Add onions, season and sweat down. Add the carrots, celery, celeriac, potato and parsnip. Season and saute for 1-2 minutes. Add shortribs, orange juice and peel, star anise, naturally brewed soy sauce and water to almost cover. Season and check for flavor. Place cover on and lock and cook over medium-high heat for 60-90 minutes. Carefully release steam and serve in a large bowl with crusty bread.


foodbanner_recipe

Upcoming Airdates

Cooking Local with Lachlan Colwill

Cooking local is the theme of this episode of Simply Ming. on the road in Australia. We visit Hentley Farms in Barossa where we connect with their executive chef Lachlan Colwill. Lachlan sources most of his ingredients from the farm's herb garden, chicken coup, hatchery and even the nearby creek. Lachlan cooks up Seared Blue Fin Tuna with Cured Egg Yolk, while Ming makes a Buttermilk Tempura "Surf & Turf". The local flavors of Australia on this edition of Simply Ming.

  • 2016-08-02T04:00:00-07:00
    KCET-HD

Great Gratins

COLIN COWIE/ Gratin of Linguine. Gratins are beautiful, rich dishes that are filled with warmth and comfort. It pairs wonderfully with a steak, which Ming shows with his Gratin Dauphinois with Grilled Flat Iron Steak; or as its own dish like Colin Cowie's Gratin of Linguine. Long time friends, Ming and Colin show you how to customize this classic dish to your liking, making it as healthy or homey as you like, but always melt in your mouth delicious.

  • 2016-08-09T04:00:00-07:00
    KCET-HD

Chicken Soup - The World's Favorite Cure

DANA COWIN/Udon Noodle Soup. Today on Simply Ming, we travel across country borders and through time to explore a universal comfort food staple: chicken soup. Every culture has its own version and Ming shares his from childhood, a Wonton Noodle Soup. Food and Wine Editor-in-Chief, Dana Cowin, joins us in the kitchen and shares her trials and tribulations - and a secret ingredient - for her own Udon Noodle Soup. A childhood favorite you no longer have to ask mom to make.

  • 2016-08-16T04:00:00-07:00
    KCET-HD

Fruit Forward Desserts

NANCY SILVERTON/Blueberry Brown Butter Tart. Nothing says comfort food like dessert! Ming reminisces about family ice cream runs growing up and teaches us how to make ice cream at home - without an ice cream maker! He makes Frozen Lemongrass Parfait with Pineapple Flambe and then, James Beard winner for Outstanding Chef, Nancy Silverton, makes a Blueberry Brown Butter Tart that will remind you of summer. Things are sweet on this episode of Simply Ming.

  • 2016-08-23T04:00:00-07:00
    KCET-HD

Sunday in the Park with Ming and Skip

HENRY LOUIS GATES/Aunt Marguerite's Famous Potato Salad. On this episode of Simply Ming, we prepare dishes for the ultimate summer pass time - cook outs! Cook outs are all about summer and family and signature dishes brought to the table, including some flavorful, chilled salads. Ming and Professor Henry Louis Gates talk ancestry while Ming breaks out a family recipe for Sesame Noodle Cucumber Salad that goes back to 2800 BC. Professor Gates then whips up Aunt Marguerite's Famous Potato Salad, a hearty classic.

  • 2016-08-30T04:00:00-07:00
    KCET-HD