Joanne Weir's Cooking Class
The James Beard award-winning cooking teacher, author and chef shares culinary techniques, tips and fundamentals with her eager students. Each week, from her cozy kitchen, Weir instructs a chef-in-training on equipping the kitchen, preparing Mediterranean-inspired recipes, and selecting complementary wines with the help of noted wine expert Andrea Immer Robinson.
Joanne Weir's Cooking Class Previous Broadcasts
Provencal Roasted Lamb & White Bean Salad (Episode #213)
KQED Life: Thu, Mar 6, 2014 -- 6:00 PM
Joanne shows her student Geoff how to cook a hearty one-pot main course and introduces him to new flavor combinations. Recipes: pot roasted leg of lamb with garlic and olives, white bean salad with peppers, goat cheese and mint. Student: Student: Geoff Rubendall - Civil Engineer. Wine Segment: The wines of southern France.
Chicken Ragout & Stewed Grape Panna Cotta (Episode #212)
KQED Life: Tue, Mar 4, 2014 -- 6:00 PM
Joanne instructs her student Heather on the fundamentals of slow cooking, or braising, and then shows her to create a dessert with a "wow" factor. Recipes: chicken ragout with autumn vegetables, panna cotta with stewed grapes. Student: Heather Tay - Sales Executive. Wine Segment: Different types of Chardonnay.