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
Golden Gazpacho & Chicken Breasts with Relish (Episode #226)
KQED Life: Mon, Feb 18, 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: Thu, Feb 14, 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.
Salmon with Herb Sauce & Orange Olive Oil Cake (Episode #224)
KQED Life: Wed, Feb 13, 2013 -- 6:00 PM
Joanne shares her trick for cooking salmon and creating a fresh herb sauce, and gives her student Yasu her first baking lesson. Recipes: olive oil and orange-essence cake with soft cream, crisp salmon with green herb and caper sauce. Student: Yasu Maskay - Public Relations Consultant. Wine Segment: Describing wines with food terms.
Zucchini Blossom Risotto & Lemon-Shrimp Risotto (Episode #223)
KQED Life: Tue, Feb 12, 2013 -- 6:00 PM
Joanne's side-by-side instruction gives her student Michael the recipe to make the perfect risotto including a special trick to produce the creamiest results. Recipes: farmers market risotto with zucchini and their blossoms, risotto with lemon shrimp. Student: Michael Procopio - Writer/Waiter. Wine Segment: The "Big Six" grapes.
Grilled Sea Bass with Romesco & Summer Vegetables (Episode #222)
KQED Life: Mon, Feb 11, 2013 -- 6:00 PM
Joanne gives her student John a hands-on cooking lesson on grilling fish and vegetables indoors, and teaches him how to prepare a Spanish-inspired sauce. Recipes: grilled sea bass with almond romesco, grilled summer vegetables. Student: John Washko - Hotel Entrepreneur. Wine Segment: Contrast and compliment in wine pairing.
Tomato & Mozzarella Farfalle & Crispy Cracker Bread (Episode #221)
KQED Life: Thu, Feb 7, 2013 -- 6:00 PM
Joanne raises the curtain on her student Bob's cooking skills as she shows him how to make a tangy cheese pasta dish and roll dough for the crispiest cracker bread. Recipes: farfalle with olives, capers, tomatoes and mozzarella, crispy cracker bread. Student: Bob Duxbury - Playwright /Teacher. Wine Segment: Pinot Gris and Pinot Grigio with Master Sommelier Andrea Robinson.
Ricotta Mint Ravioli & Lemon Salad (Episode #220)
KQED Life: Wed, Feb 6, 2013 -- 6:00 PM
Joanne's teaches her student Michelle how to make pasta from scratch and encourages her to try it at home. Recipes: tomato and lemon salad with lemon-scented oil, homemade ricotta and mint ravioli with sweet tomatoes. Student: Michelle Soto - Financial Advisor. Wine Segment: Understanding Italian wine labels.
Cherry Tomato Pizza & Fennel Arugula Salad (Episode #219)
KQED Life: Tue, Feb 5, 2013 -- 6:00 PM
Joanne demystifies yeast and teaches her student Jerry a foolproof pizza dough and shows him how to create a well-seasoned vinaigrette. Recipes: pizza with cherry tomato and basil salad, fennel, arugula, and radicchio salad with shaved pecorino. Student: Jerry Feldman - International Business Development. Wine Segment: Soave wines from the region around Venice.
Asparagus Puffs (Gougeres) and Lamb Skewers With Fava Salad (Episode #218)
KQED Life: Mon, Feb 4, 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.
Also on KQED.org this week ...
"The Bay Bridged" Music for June
Listen the The Bay Bridged mix of bands performing live in the Bay Area this month, including The Mantles, Cold Cave, The Spyrals, Blitzen Trapper, Monster Rally, and more. Enjoy the podcast and then go see some concerts!
Obamacare Explained: A Guide for Californians
Starting Jan 1, 2014, most Americans will be required to have health insurance or pay a fine. KQED has created a simple guide to explain how the health law affects you, your family or your small business, here in California.