Joanne Weir's Cooking Confidence
This series features Joanne teaching one-on-one with the home viewer, then rolls into Joanne working side-by-side with a real-life student for a hands-on cooking lesson in her home kitchen/studio as the classroom. Both the student and viewer learn how to prepare a wide variety of Joanne's recipes, using the freshest and most seasonal ingredients. Rather than simply listing ingredients, method, cooking time and serving size, these recipes feature additional instructions to inspire and instill confidence in the kitchen.
Joanne Weir's Cooking Confidence Previous Broadcasts
Dinner Time Sizzle (Episode #204H)
KQED Plus: Thu, Apr 27, 2017 -- 1:30 PM
Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas. Student: Sarina Crivello.
Passport to Sardinia (Episode #119H)
KQED Life: Tue, Apr 25, 2017 -- 6:00 PM
The island of Sardinia is one of Joanne's favorite places. She created a menu to take her student Di there, fregola with clams and tomatoes and a yellow and green bean salad with cherry tomatoes and basil. Recipes: Roasted Olives with Orange, Bay and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad with Cherry Tomatoes and Basil. Student: Di Harris, Retired Nanny.
Middle-East Feast Or Spice It Up (Episode #203H)
KQED Plus: Tue, Apr 25, 2017 -- 1:30 PM
Joanne shows us how preserved lemons add vibrancy and a bright taste to hummus. Then, Jerry is back and ready to spice it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous. Recipes: Spiced Humus with Preserved Lemons, Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, Pearl Couscous (and variations). Student: Jerry Feldman.
Magical Morocco (Episode #112H)
KQED 9: Sat, Apr 22, 2017 -- 1:00 PM
Joanne shows us just how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, building a warm Moroccan chicken and sweet potato salad, cooling it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75. Recipes: Spiced Lentil Soup, Warm Moroccan Chicken and Sweet Potato Salad, and Marrakech 75 Cocktail. Student: John Cu, Trial Attorney.
Fast Forward to Dinner (Episode #118H)
KQED Life: Fri, Apr 21, 2017 -- 6:00 PM
With her student Bonnie, Joanne makes us quicker versions of the comfort foods she grew up with in New England, oven-roasted sausages, and a sauerkraut that is so fast she couldn't resist calling it lazy-girl sauerkraut. Recipes: Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut. Student: Bonnie Lin, Conference Interpreter.
Harvest Time (Episode #202H)
KQED Plus: Thu, Apr 20, 2017 -- 1:30 PM
Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making a luscious butternut squash soup. And then for a twist with her student Sasha she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic. Recipes: Roasted Butternut Squash and Carrot Soup with Coriander Oil, Semolina Gnocchi with Brown Butter and Fried Sage (Parm-Reg), Kale with Garlic and White Balsamic. Student: Sasha Bernstein.
Go Nuts! (Episode #117H)
KQED Life: Tue, Apr 18, 2017 -- 6:00 PM
Joanne goes "nuts" and makes for us her five-spice, ginger, and cayenne packed Asian Toasted Nuts. Then she encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps, and cardamom-scented rice with toasted almonds. Recipes: Asian Toasted Nuts, Stir-Fried Chicken and Mushroom Lettuce Wraps, and Cardamom-Scented Rice with Toasted Almonds. Student: Geoff Rubendall, Civil Engineer.
Italian Flavor Or Slow Food, Italian Style (Episode #201H)
KQED Plus: Tue, Apr 18, 2017 -- 1:30 PM
Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta. Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano. Student: Cheryl Kovelchik.
You Say Tomato (Episode #116H)
KQED Life: Fri, Apr 14, 2017 -- 6:00 PM
When it is tomato season, it is sometimes difficult to keep up with the bounty. Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad. Recipes: Chilled Tomato and Greek Yogurt Soup, Roasted Cherry Tomatoes, and Lamb Sirloin Salad with Feta and Roasted Cherry Tomatoes. Student: Jack Cohen, Website Merchandising.
Summer's Bounty (Episode #126H)
KQED Plus: Thu, Apr 13, 2017 -- 1:30 PM
Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt. Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sauteed Fennel and Mussels, and Blueberry Frozen Yogurt. Student: Leah Ballantyne, Teacher.
Gingerly (Episode #115H)
KQED Life: Tue, Apr 11, 2017 -- 6:00 PM
Joanne introduces her student Ron to the versatility of the often overlooked gingerroot, greeting him with poached shrimp with a mango dipping sauce made with freshly grated ginger. It is then brought together with mussels steamed with mustard greens, lemon grass, and ginger with grilled bread and ginger aioli. Recipes: Shrimp with Mango Dipping Sauce, Mussels Steamed With Mustard Greens, Lemon Grass and Ginger, and Grilled Bread with Ginger Aioli. Student: Ron Martin, Fire Chief.
Food Memories (Episode #125H)
KQED Plus: Tue, Apr 11, 2017 -- 1:30 PM
Joanne remembers her trips to Italy and with her student Di shows us a classic pizza strata and a dessert inspired by limoncello. Recipes: Green Salad with Garlic croutons and Balsamic Red Wine Dressing, Pizza Strata, and Lemon Sorbet and Vanilla Ice Cream with Limoncello. Student: Di Harris, Retired Nanny.
Italian Marketplace (Episode #114H)
KQED Life: Fri, Apr 7, 2017 -- 6:00 PM
Inspired by the roasted chickens in the marketsof Italy Joanne teaches her student Joan her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione. Recipes: Broccolini with Hot Pepper and White Balsamic, Crispy Chicken and Potatoes with Mustard, Rosemary and Capers, and Fresh Cherries with Late Harvest Zinfandel Zabaglione. Student: Joan Boada, Principal Dancer, San Francisco Ballet.
Market to Table (Episode #124H)
KQED Plus: Thu, Apr 6, 2017 -- 1:30 PM
Joanne's day begins at the farmer's market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon creme fraiche. Recipes: Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons and Lemon Creme Fraiche. Student: Kyle Khasigian, Financial Associate.
Asia Express (Episode #113H)
KQED Life: Tue, Apr 4, 2017 -- 6:00 PM
Joanne embraces teaching traditional recipes and then showing new ways to use them. She and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise and Thai cabbage and grapefruit slaw, leaving Reggie wondering if he will ever buy mayonnaise again. Recipes: Grilled Yellowtail Tuna Burgers with Wasabi Mayonnaise and Thai Cabbage and Grapefruit Slaw. Student: Reggie Wooden, Student.
Kicking Up The Classics (Episode #123H)
KQED Plus: Tue, Apr 4, 2017 -- 1:30 PM
Joanne and her student Lauren give comfort food a kick preparing a 30 minute lamb and black bean chili and hiding a red pepper jelly surprise inside corn muffins. Recipes: Thirty-Minute Lamb and Black Bean Chili and Spicy Red Pepper Jelly-Filled Corn Muffins. Student: Lauren Eastman, Public Relations Executive.
Rustic Yet Refined (Episode #121H)
KQED Plus: Sun, Apr 2, 2017 -- 9:00 AM
Joanne makes us a classic Italian frico and then with her student Stephanie demonstrates how rustic and refined can work well together in the same meal, making a spiced lentil and herb salad and halibut wrapped in prosciutto. Recipes: Frico with Bacon and Potatoes, Prosciutto di San Daniele-Wrapped Halibut Fillet, and Spiced Lentils and Herb Salad. Student: Stephanie Gerbracht, Wine Sales.
Eat Your Vegetables (Episode #111H)
KQED 9: Sat, Apr 1, 2017 -- 1:00 PM
Joanne eases the anxiety that can sometimes set in when a vegetarian is coming to dinner. Working with her fitness specialist student Randy she prepares a satisfying bulgur and feta salad and fried potato and spiced red pepper frittata that would satisfy vegetarians and meat-eaters alike. Recipes: Bulgur, Feta and Oven-Dried Tomato Salad and Fried Potato and Spiced Red Pepper Frittata. Student: Randy Bramblett, Fitness Specialist.