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Joanne Weir's Cooking Class Previous Broadcasts

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

KQED Life: Tue, Apr 30, 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: Mon, Apr 29, 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: Fri, Apr 26, 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: Thu, Apr 25, 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.

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

KQED Life: Wed, Apr 24, 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.

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