Simply Ming
Season 2 Episode 17 - Master Vegetarian Broth
The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the mushroom advances the taste of the vegetable broth and Ming offers up some delicious interpretations of classic European fare — including Three Onion Soup and a Shiitake Spinach Risotto. Ming then heads out of the kitchen and, giving an all-new meaning to the term "fresh produce," meets up with master forager, Russ Cohen in Lexington, Massachusetts to hunt for wild mushrooms. Back in the studio, Ming reinterprets another French favorite, Legumes Aux Vin, his riff on the traditional Coq au Vin. Jacques Pepin then joins him and prepares Red Snapper a la Nage. In this dish, the red snapper is combined with the delicate flavors of white wine, julienned leeks, mushrooms, and the Master Vegetarian broth.
Episodes in Season 2
Curry Tea Rub
30 min
Shrimp Mousse
30 min
Citrus Herbal Tea Rub
30 min
Spicy Black Bean Aioli
30 min
Jasmine Caramel Sauce
30 min
Red Roast Braising Liquid
30 min
Cranberry-Teriyaki Glaze
30 min
Lychee-Mango Purée
30 min
Tomato-Kaffir Lime Salsa
30 min
Hot Water Dough
30 min
Green Curry Paste
30 min
Sweet & Sour Cranberry Chutney
30 min
Garlic-Ginger-Scallion Stir Fry Sauce
30 min
Miso-Shallot Vinaigrette
30 min
Lychee-Cranberry Salsa
30 min
Master Dashi Broth
30 min
Master Vegetarian Broth
30 min
Kaffir Lime-Shallot Sambal
30 min