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| Joanne Weir's Cooking Class: Episodes |
Episode 101 -- RISOTTO
Description: Joanne's side-by-side instruction gives her student Ron the recipe to make the perfect risotto including a special trick to produce the creamiest results.
Recipes: Basic Risotto Technique, Risotto with Fava Beans, Asparagus and Peas, Risotto with Saffron Shrimp.
Student: Ron Martin -- Firefighter
Episode 102 -- SAUCE CAMP #1
Description: : A boot-camp-style lesson from Joanne on how to prepare several sauces that can be used to complete any dish.
Recipes: Caper and Olive Aioli, Chicken with Simple Pan Sauce, Grilled Shrimp with Romesco Sauce, Summer Fruit Salsa with Tuna.
Wine Segment: Pairing with rich sauces.
Student: Emily Avila -- Media Consultant
Wine Expert: Eugenio Jardim
Episode 103 -- Crab 3 Ways
Description: Joanne gives student Jeff a crash course on how to prepare a traditional soufflé and one with a modern twist.
Recipes: Gruyere Soufflé, Spicy Corn Soufflé.
Student: Jeff Barboni -- General Contractor
Episode 104 -- BRAISING
Description: Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes.
Recipes: Braised Fennel with Oranges, Beef Braised in Red Wine, Braised Tuna with Tomatoes, Capers, and Basil.
Student: Linda Dell'Angelica -- Interior Designer
Episode 105 -- SPAIN
Description: Joanne teaches her student Nicolas modern takes on classic Spanish dishes.
Recipes: : Pan con Tomat (Grilled Bread with Ripe Tomatoes and Olive Oil), Fideus (Baked Garlic Pasta with Garlic Prawns).
Wine Segment: Balance and harmony.
Student: Nicolas Aliaga -- Opera Singer
Wine Expert: Eugenio Jardim
Episode 106 -- VEGETARIAN
Description: : Joanne teaches her student Barbra some exciting and tasty vegetarian dishes to add to her repertoire.
Recipes: : Wilted Spinach with Lemon and Pine Nuts, Grain Pilaf with Apricots and Pistachios, Roasted Cauliflower.
Wine Segment: Cork or screw cap.
Student: Barbra Bright -- Kitchen Designer
Wine Expert: Eugenio Jardim
Episode 107 -- ROASTED LAMB
Description: : Joanne turns up the heat during this lesson as she teaches Heather the fundamentals of spit-roasting to create a seasonal menu.
Recipes: : Spit-Roasted Lamb with Herbs and Parsley Salad, Spring Vegetables with Mint and Lemon, Lemon Soufflé Cakes.
Wine Segment: Pinot Noir.
Student: Heather Tay -- Data Product Sales
Wine Expert: Eugenio Jardim
Episode 108 -- SEAFOOD
Description: : Joanne shows Ron techniques and pointers to working with and selecting the freshest seafood for a wide variety of dishes.
Recipes: Lobster Salad with Avocado, Mango and Grapefruit, Shrimp with Sherry and Pimenton, Salmon Fennel and Leek Soup with Crouton and Herb Salad.
Student: Ron Martin -- Firefighter
Episode 109 -- SAUCE CAMP #2
Description: : Joanne shows how to prepare more sauces that can be used with a number of dishes.
Recipes: : Blood Orange Chive Vinaigrette (with salmon), Arugula Hazelnut Salsa Verde (with pork loin).
Wine Segment: Red wine with fish.
Student: Emily Avila -- Media Consultant
Wine Expert: Eugenio Jardim
Episode 110 -- DRY PASTA
Description: : Joanne teaches her student Geoff how to turn the quintessential pantry item into the star of three substantial Italian-inspired dishes.
Recipes: : Baked Penne with 3 Cheeses, Pasta alla Cacciatora.
Wine Segment: Pairing with pastas.
Student: Geoff Rubandall -- Traffic engineer
Wine Expert: Eugenio Jardim
Episode 111 -- CHEESE
Description: : An in-depth overview of cheeses of the world and how to incorporate them into recipes. Joanne teaches Lauren how to assemble a cheese course.
Recipes: : Mozzarella and Mache Salad, Gorgonzola and Mushroom Galette.
Wine Segment: Champagne.
Student: Lauren Eastman -- PR Executive
Wine Expert: Eugenio Jardim
Episode 112 -- MOROCCAN
Description: : Joanne demystifies exotic cooking for Erik when she shows him how to prepare a Moroccan feast using fresh and familiar ingredients.
Recipes: : Couscous with Six Vegetables, Harissa Sauce, Oranges and Pomegranate with Orange Flower Water.
Wine Segment: Pair with the whole dish.
Student: Erik Kokkonen -- Internet Executive
Wine Expert: Eugenio Jardim
Episode 113 -- ITALIAN
Description: : Joanne provides her student Helen with a full immersion course in Italian -- cooking that is!
Recipes: : Wild Mushroom, Arugula and Bruschetta Salad, Roast Pork with Garlic, Rosemary and Fennel, Shallots Agrodolce, Roast Caramel Pears With Mascarpone.
Wine Segment: Restaurant etiquette.
Student: : Helen Nigg -- Business Entrepreneur
Wine Expert: Eugenio Jardim
Episode 114 -- SAUCE FOR SKEWERS
Description: : Joanne gives Pam a hands-on seminar in entertaining for a crowd using a variety of simple, flavor-packed sauces paired with skewers of meat, poultry and seafood.
Recipes: : Skorthalia, Almond and Olive Relish, Tzatziki, Green Olive, Shallot and Preserved Lemon Salsa, Moroccan Aioli.
Student: : Pam Hart -- Retiree
Episode 115 -- TUSCAN
Description: : Fresh, seasonal ingredients and Joanne's good friend and student, Linda, make up the recipe for the perfect Tuscan meal.
Recipes: : Blood Orange and Mango Sorbet, Pork Roasted the Tuscan Way, Smoked Corn and Orzo Salad.
Student: : Linda Dell'Angelica -- Interior Designer
Episode 116 -- HANDMADE PASTA
Description: : Joanne's teaches Kyle how to make pasta from scratch and encourages him to try it at home.
Recipes: : Pasta Dough for Linguine, Linguine with Mussels, Tomato and Arugula, Pappardelle with Herbs and Brown Butter.
Student: : Kyle Khasigian -- Accountant
Episode 117 -- SOUPS
Description: : A homey standard is elevated to new heights when Joanne shows her student Ron how to create two very different yet delicious soups.
Recipes: : Fish Stock (tease), Escarole, Egg, and Pancetta, Bourride and Aioli.
Student: : Ron Martin -- Firefighter
Episode 118 -- PIZZA
Description: : Joanne demystifies yeast and teaches Barbra how to make the best Weir Dough that they use to create the perfect pizza crust and foundation for some of Joanne's favorite pies.
Recipes: : Weir Pizza Dough, Pizza Margherita, Pizza with Wilted Escarole, Toasted Pine Nuts, and Nicoise Olives, Celebration Pizza with Smoked Salmon and Caviar, Pizza with Arugula and Fiore Sardo.
Student: : Barbra Bright -- Kitchen Designer
Episode 119 -- FLORENTINE GRILLING
Description: : Joanne shares her love of teaching abroad as she teaches her student Heather to prepare this Tuscan-inspired menu.
Recipes: : Bistecca alla Fiorentina with Arugula and Tomato Salad, Grilled Polenta Cake with Berries.
Student: : Heather Tay -- Data Product Sales
Episode 120 -- FROM THE PANTRY
Description: : Joanne teaches her brother John that he can create a delicious family meal without resorting to soup made from a stone.
Recipes: : Pasta in Brodo w/Vegetables, Onion and Thyme Frittata, Ultimate Tiramisu.
Student: : John Tenanes -- Architect
Episode 121 -- TARTS
Description: : Joanne gives Helen an intensive hands-on lesson on how to prepare sweet and savory tarts using puff pastry dough.
Recipes: : Basic Puff Pastry Dough, Warm Onion & Tomato Tart, Crispy Pear Tart with Soft Cream.
Student: : Helen Nigg -- Business Entrepreneur
Episode 122 -- BEEF TENDERLOIN DINNER
Description: : Joanne teaches her student Erik her simple techniques to creating a sophisticated menu for a special occasion.
Recipes: : Rolled Beef Tenderloin with Veal Stock, Fennel Gratin, Rum Raisin Ice Cream with Cider Sauce.
Student: : Erik Kokkonen -- Internet Executive
Episode 123 -- ITALY'S PIEDMONT
Description: : Joanne leads her student Lauren on a virtual food field trip through one of Northern Italy's best food and wine regions.
Recipes: : Fonduta, Chicken with Artichokes and Olives, Gianduja Semifreddo.
Student: : Lauren Eastman -- PR Executive
Episode 124 -- BAKING
Description: : Joanne shows Geoff an all-hands approach to creating wonderful baked goods in this lesson.
Recipes: : Spicy Peppercorn and Pecorino Bread Sticks, Hazelnut Cake with Zabaglione.
Student: : Geoff Rubandall -- Traffic engineer
Episode 125 -- SALADS
Description: : Joanne shows her student Pam that salads don't have to be relegated to iceberg lettuce, tomatoes and waxy cucumbers, but can take center stage with a variety of seasonal ingredients.
Recipes: : Escarole Salad with Figs, Seared Scallop and Grapefruit, Beets, Walnuts, and Stilton Salad.
Student: : Pam Hart -- Retiree
Episode 126 -- BEANS
Description: : : Joanne gives a comprehensive lesson to her student Kyle on how to sort, soak and prepare dried legumes.
Recipes: : : Crostini with Beans and Greens and Spicy Red Pepper Crostini, Sausages Stewed with Tomatoes and Beans, Bean Salad with Mint and Goat Cheese.
Student: : Kyle Khasigian -- Accountant
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