Donate

Joanne Weir's Cooking Class Previous Broadcasts

Beet Gorgonzola Salad & Veal Chops (Episode #217)

KQED Life: Thu, Jan 31, 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, Jan 30, 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, Jan 29, 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, Jan 28, 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: Thu, Jan 24, 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: Wed, Jan 23, 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: Tue, Jan 22, 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: Mon, Jan 21, 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: Thu, Jan 17, 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: Wed, Jan 16, 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: Tue, Jan 15, 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: Mon, Jan 14, 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.

Tomato Basil Fettuccine & Grilled Corn Salad (Episode #205)

KQED Life: Thu, Jan 10, 2013 -- 6:00 PM

Joanne gets her student Ron "fired-up" in this hands-on class featuring tomatoes. Ron learns to create both a hot and colorful pasta dish with a bit of crunch and a grilled corn and arugula salad tossed with an intriguingly delicious smoky tomato vinaigrette. Recipes: grilled corn and arugula salad with smoked tomato vinaigrette, fettucine with tomatoes, basil and crisp bread crumbs. Student: Ron Martin - Firefighter. Wine Segment: Why we call it Fume Blanc.

Sausage Crostini, Goat Cheese Linguine & Melons in Wine (Episode #204)

KQED Life: Wed, Jan 9, 2013 -- 6:00 PM

Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule. Recipes: crostini with fennel sausage, linguine with goat cheese and arugula, summer melons in sweet-spiced wine. Student: Heather Tay - Sales Executive. Wine Segment: The versatility of Sauvignon Blanc, with Master Sommelier Andrea Robinson.

Shellfish Orzo Stew & Orange, Avocado Salad (Episode #203)

KQED Life: Tue, Jan 8, 2013 -- 6:00 PM

Joanne shows her student Leigh techniques and pointers for working with and selecting the freshest seafood for a hearty, healthy stew, and how to segment citrus and prepare vinaigrette for a refreshing salad. Recipes: shellfish stew with orzo, orange, avocado and green picholine salad. Student: Leigh Balkom - Healthcare Professional. Wine Segment: Chianti and other Tuscan wines.

Pork Chops, Lemon Freeze & Citrus Crisps (Episode #202)

KQED Life: Mon, Jan 7, 2013 -- 6:00 PM

Joanne gives her student Cheryl and intensive hands-on lesson on brining pork chops, cleaning dried mushrooms, and rolling and cutting out cookie dough. Recipes: pork chops with asparagus and morels, after-dinner lemon freeze pucker-up citrus crisps. Student: Cheryl Kovalchik - Entertainment Marketing. Wine Segment: The Rioja wines of Spain.

Golden Gazpacho & Chicken Breasts with Relish (Episode #226)

KQED Life: Fri, Jan 4, 2013 -- 6:00 PM

Joanne helps her student Del develop his knife skills by teaching him to chop, mince, and dice vegetables and other ingredients for two of her specialties. Recipes: golden gazpacho with garlic croutons, grilled chicken breasts with sweet corn and pepper relish. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Albarino from Spain with Master Sommelier Andrea Robinson.

Stuffed Chicken Breasts & Fava Fennel Salad (Episode #201)

KQED Life: Thu, Jan 3, 2013 -- 6:00 PM

Joanne teaches her student Geoff a new way to prepare chicken using some of his favorite ingredients, and shows him how with a little work he can create a vibrant, fragrant salad. Recipes: chicken breasts stuffed with goat cheese and olives fava bean, fennel, and parsley salad. Student: Geoff Rubendall - Civil Engineer. Wine Segment: Pairing Sauvignon Blanc with goat cheese, with Master Sommelier Andrea Robinson.

Golden Gazpacho & Chicken Breasts with Relish (Episode #226)

KQED Life: Wed, Jan 2, 2013 -- 6:00 PM

Joanne helps her student Del develop his knife skills by teaching him to chop, mince, and dice vegetables and other ingredients for two of her specialties. Recipes: golden gazpacho with garlic croutons, grilled chicken breasts with sweet corn and pepper relish. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Albarino from Spain with Master Sommelier Andrea Robinson.

Veal Chops with Salad & Pineapple Sorbet (Episode #225)

KQED Life: Tue, Jan 1, 2013 -- 6:00 PM

Joanne teaches her student Kyle a classic Milanese main course topped with a salad followed by a refreshing sorbet drizzled with a unique ingredient that gets a raised eyebrow from Kyle. Recipes: golden veal with arugula and tomato salad, pineapple sorbet with olive oil and fleur de sel. Student: Kyle Khasigian - Graduate Student. Wine Segment: Let's talk about Rose.

Become a KQED sponsor

TV Technical Issues

TV
    TV Technical Issues
    • Comcast channel moves, Monterey/Salinas & Sacramento/Fairfield

      As of Tuesday 8/25, Comcast/Xfinity has moved four of KQED’s channels to new numbers in two of its service areas. The new info is: Monterey-Salinas: 371 – KQED World 372 – KQED Kids 373 – KQED Life 374 – KQED V-Me Sacramento, Fairfield, Rio Vista, Travis AFB and Vacaville: 390 – KQED World 391 – […]

    • Sutro Tower Annual Maintenance, week of 8/24 daytime

      (may affect Over the Air signal for KQED DT9.1, 9.2, 9.3) The Sutro Tower team will be doing their annual tower check and maintenance work this week, meaning that all stations may be switching back and forth from their main antenna to their auxiliary antenna between 9am and 4pm. Work should conclude no later than […]

    • Comcast/Xfinity Ch10 audio, Monday 7/20 evening

      UPDATE: Comcast was able to resolve their technical glitch apx 10:45pm * * * * * We are aware that at least during the early part of the evening of Monday 7/20, the audio is out of sync on Comcast/Xfinity channel 10, their basic cable service. This problem still exists as of 8:10pm. We have […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

KQED DTV Channels

KQED 9, KQET

KQED 9 / KQET

Channels 9.1, 54.2, 25.1
XFINITY 9 and HD 709
Wave 9 and HD 164
DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQED, or as KQET in the 831 area code

All HD programs

KQED Plus, KQET

KQED Plus / KQET

Channels 54.1, 9.2, 25.2
XFINITY 10 and HD 710
Wave 10
DirecTV, Dish Network, AT&T U-verse: IF this channel provided to customer, channel # may vary, labeled as KQEH

KQED Plus, formerly KTEH

KQED Life

KQED Life

Channel 54.3
XFINITY 189
Wave 157

Arts, food, how-to, gardening, travel

KQED World

KQED World

Channel 9.3
XFINITY 190
Wave 156

History, world events, news, science, nature

v-me

V-Me

Channel 54.5 & 25.3
XFINITY 191 & 621
Wave 154

24-hour national Spanish-language network

KQED Kids

KQED Kids

Channel 54.4
XFINITY 192
Wave 155

Quality children's programming parents love too