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
Shellfish Orzo Stew & Orange, Avocado Salad (Episode #203)
KQED Life: Thu, Oct 31, 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: Tue, Oct 29, 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: Thu, Oct 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.