TV Technical Issues
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Mon 5/06: very brief KQED DT9 OTA outage
(DT9.1, 9.2, 9.3) This morning we had a very brief outage of our over the air (OTA) coverage for KQED 9.1/9.2/9.3, which lasted apx 4 minutes. Most tuners will have found the channel again as soon as service was restored, but some may need to be rescanned for channel 9. This outage did not affect [...]
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Mon 4/22: KQEH OTA signal back on air
(DT54.1 through DT54.5) The Over the Air (OTA) signal from our KQEH transmitter on Monument Peak was restored at apx 6:35pm this evening. Most tuners should automatically find the signal, however some OTA viewers may need to do a rescan to restore reception.
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Mon 4/22: KQEH OTA planned overnight outage extended
Unexpected technical problems have been discovered at the KQEH transmitter site during planned maintenance overnight. KQED crews have identified the problem and are working to correct it as soon as possible. Please check back to this blog for status updates. Service to Comcast and other providers are uninterrupted.
TV Technical Issues
To view previous issues and how they were resolved, go to our TV Technical Issues page.
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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
Asparagus Puffs (Gougeres) and Lamb Skewers With Fava Salad (Episode #218)
KQED Life: Fri, May 17, 2013 -- 6:00 PM
Joanne shows her student Del how to peel fava beans and use rosemary in an unexpected way, and then they create a seasonal twist on the classic French cheese gougeres. Recipes: asparagus cheese puffs, grilled lamb on rosemary skewers with warm fava salad. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Chateauneuf du Pape.
Beet Gorgonzola Salad & Veal Chops (Episode #217)
KQED Life: Thu, May 16, 2013 -- 6:00 PM
Joanne takes the challenge of changing her student Michael's mind about certain ingredients by teaching him two delicious recipes. Recipes: watercress and beet salad with gorgonzola and walnuts, veal chops with olives, capers, and sage. Student: Michael Hauptman - Lawyer. Wine Segment: Cotes du Rhone for everybody.
Asparagus Salad with Tangy Relish & Rolled Pork with Figs (Episode #216)
KQED Life: Wed, May 15, 2013 -- 6:00 PM
Joanne's watchful instruction and encouragement gives her student Yasu the confidence to try more challenging recipes. Recipes: grilled asparagus salad with lemon shallot relish, pork tenderloin with onion, orange and fig marmalade. Student: Yasu Maskay - Public Relations Consultant. Wine Segment: "What is a Master Sommelier?" with Master Sommelier Andrea Robinson.
"Saintly" Penne & Fried Oyster Caesar (Episode #215)
KQED Life: Tue, May 14, 2013 -- 6:00 PM
Joanne finds her student Ron's enthusiasm for food contagious as she shows him how to prepare a pasta dish whose star is a spicy olive oil condiment, and shares the story of how she came up with a novel take on a popular salad. Recipes: penne with olio santo, ricotta salata, olives and mint, fried oyster "caesar" salad. Student: Ron Martin - Firefighter. Wine Segment: Dolcetto from Italy's Piedmont region.
Spicy Crab Linguine & Winter White Salad (Episode #214)
KQED Life: Mon, May 13, 2013 -- 6:00 PM
Joanne gives her student Leigh a crash course on working with crab and creating a composed salad. Recipes: winter white salad with a hint of green, linguine with spicy hot crab and tomatoes. Student: Leigh Balkom - Healthcare Professional. Wine Segment: Vouvray from the Loire Valley.
Provencal Roasted Lamb & White Bean Salad (Episode #213)
KQED Life: Fri, May 10, 2013 -- 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: Thu, May 9, 2013 -- 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.
Asparagus Soup & Grilled Herbed Lamb Leg (Episode #211)
KQED Life: Wed, May 8, 2013 -- 6:00 PM
Joanne teaches her student Cheryl the basics of soup-making and using fresh and dried herbs to create two delicious recipes. Recipes: asparagus soup with lemon creme fraiche, grilled leg of lamb with lavender-rosemary rub. Student: Cheryl Kovalchik - Entertainment Marketing. Wine Segment: Pairing wine and food from the same region, with Master Sommelier Andrea Robinson.
Spicy Sausage Penne & Harvest Flatbread (Episode #210)
KQED Life: Tue, May 7, 2013 -- 6:00 PM
Joanne shows her student Jerry how to prepare one of her favorite pasta recipes, and gives Jerry a "punching" lesson with flatbread dough. Recipes: penne with tomatoes, spicy fennel sausage and cream, wine country flatbread with grapes and toasted walnuts. Student: Jerry Feldman - International Business Development. Wine Segment: Cooking with wine.
Wild Mushroom Lasagna & Grilled Pepper Salad (Episode #209)
KQED Life: Mon, May 6, 2013 -- 6:00 PM
Joanne unlocks the mystery of preparing lasagna using dry pasta for her student Aggie, and gives a hands-on lesson on grilling peppers over the gas stove. Recipes: lasagne with wild mushrooms, leeks, and gorgonzola, grilled salad with peppers, olives, and caperberries. Student: Aggie Gettys - Music Industry Promoter. Wine Segment: Pinot Noir with rich foods.
Beef Roulade & Grilled Bread with Tomatoes (Episode #208)
KQED Life: Fri, May 3, 2013 -- 6:00 PM
Joanne gives student Del a technique-intensive lesson on how to prepare beef rolled around vegetables, then shows him a special tool from Italy which they use to make grilled bread with ripe tomatoes and olive oil. Recipes: beef roulade with roasted fennel and sweet peppers, grilled bread with ripe tomatoes and olive oil. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Sparkling Cava from the area around Barcelona.
Brick-Cooked Chicken & Grilled Potato Salad (Episode #207)
KQED Life: Thu, May 2, 2013 -- 6:00 PM
Joanne helps her student Yasu build her culinary repertoire by teaching her a unique way to cook chicken with a brick, and a new spin on potato salad. Recipes: herb-roasted chicken cooked under a brick, warm grilled potato salad with olives and parmigiano-reggiano. Student: Yasu Maskay - Public Relations Consultant. Wine Segment: Choosing a Pinot Noir, with Master Sommelier Andrea Robinson.
Summer Bean Pasta & Italian Bread Salad (Episode #206)
KQED Life: Wed, May 1, 2013 -- 6:00 PM
Joanne teaches her student Michelle to use the freshest seasonal ingredients including shell and string beans, tomatoes, and straight-from-the-garden summer herbs to create two Italian-inspired recipes. Recipes: fusilli with summer beans and savory, italian bread salad (panzanella) with tomatoes and basil. Student: Michelle Soto - Financial Advisor. Wine Segment: Austrian Gruner Veltliner.
