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Joanne Weir's Cooking Class Previous Broadcasts

Cherry Tomato Pizza & Fennel Arugula Salad (Episode #219)

KQED Life: Thu, Mar 27, 2014 -- 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: Tue, Mar 25, 2014 -- 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, Mar 20, 2014 -- 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: Tue, Mar 18, 2014 -- 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: Thu, Mar 13, 2014 -- 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: Tue, Mar 11, 2014 -- 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, Mar 6, 2014 -- 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: Tue, Mar 4, 2014 -- 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.

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