Ming Tsai: Warm Goat Cheese

Ming Tsai makes Warm Tomato and Sesame-Crusted Goat Cheese with Cranberry-Balsamic Syrup at the 2008 F&W Classic in Aspen.

Ming Tsai makes Warm Tomato and Sesame-Crusted Goat Cheese with Cranberry-Balsamic Syrup at the 2008 F&W Classic in Aspen.

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[MUSIC] All right, let's go ahead and get started. We're first gonna do The goat cheese. Usually goat cheese tends to be a little bit bigger, that's a nice tight log which is actually great for this cause now we can do three to a plate. And we're gonna first make a little [UNKNOWN]. It's really a crasine syrup. I think everyone's seen how you slice an onion. You kind of take that little end off. And to slice thinly, Yes you can go straight down but I think you need a little movement of the knife. So push it forward and some guys pull it back. You can get it so thin. I mean you should be able to get it so it really is translucent. You should be able to get it paper thin. So in a pan, canola oil. In this instance I like canola oil cuz it tastes like nothing. I love extra virgin olive oil and I'll use that. If it's for a vinaigrette or something. But in this instance we just really want to taste these onions. And we're not really caramelizing, we're just getting a little, just gonna sweat them down. Little seasoning, little salt and pepper. Craisins, they've been fluffed up, thank you. A little black pepper. So all we do then is deglaze this with [FOREIGN] Balsamic vinegar, which I love. All right, you guys, all you do, take this down. Reduce it, reduce it so the vinegar gets nice and thick. Look what you get, you get this. It's delicious, right? This is nice and tart, and it cuts through the goat cheese, all right? All you do is you take your goat cheese Really, whose dental floss is that? Oh, that's for me to cut the goat cheese. Dental floss is awesome. Look, you take a knife, you cut goat cheese, it's not bad, and it works, but after about one or two cuts, your knife gets a little sticky and the... and the cheese starts sticking to it. Dental floss, you go straight through. Alright, but it is great. [LAUGH] Sesame seeds, I love sesame oil. So sesame oil and canola oil and you really don't need that much. I'm just doing that on both sides to stick the sesame seeds. All right, these are raw, untoasted, cuz they're gonna be toasted. Although, you know what? The recipe you have has it just on one side. And we're actually putting it into the broiler, but this is another way of doing it, we'll do it both ways. Cuz I actually thing both ways work, so the proper way according to that book, is into the oven on high broil. If you really wanna follow the recipe you can put the tomato down underneath the goat cheese. But you know I'm just, it's just so boring doing all of that so instead I like to pan sear my goat cheese cuz this normally if you ever did this you had to do what is called paneya. Just flour, egg and sesame seed. But since I'm consistently screwing up every step, we're gonna finish it with this and our wonderful syrup. This actually is a really nice dish. All right, guys, pretty simple, right? That's it. Simple, simple, delicious. Okay, there's the first dish. Goat cheese, tomato, balsamic, cranberry. [APPLAUSE]
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Ming Tsai: Warm Goat Cheese


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