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
Journey to Italy (Episode #120H)
KQED Plus: Thu, Mar 23, 2017 -- 1:30 PM
Joanne shares her memories of Italy with her student Barbra recreating some of the dishes form her travels. She starts with a simple salad of fig and prosciutto, then slowly adds just enough red wine for a faro risotto, and finally ends the meal with a dessert of strawberry, port, and black pepper. Recipes: Fig And Blueberry Salad With Creme Fraiche, Mint and Prosciutto di Parma, Farro Risotto with Red Wine and Grana Padano, Strawberry with Port and Black Pepper, and an Aperol Champagne Cocktail. Student: Barbra Bright, Kitchen Designer.
Dinner Dance Or Swept Off My Feet (Episode #109H)
KQED Life: Tue, Mar 21, 2017 -- 6:00 PM
Joanne starts her class with a challenge, presenting her French student Pascal three variations on the classic French sauce aioli. Then they are both swept off their feet by Joanne's twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. Student: Pascal Molat, Principal Dancer, San Francisco Ballet.
Passport to Sardinia (Episode #119H)
KQED Plus: Tue, Mar 21, 2017 -- 1:30 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.
Guilty Pleasures (Episode #108H)
KQED Life: Fri, Mar 17, 2017 -- 6:00 PM
Joanne confesses to her student Kyle that her favorite food is potato chips, but gives him a healthier oven "fried" version. They are so good, it's hard to save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. Recipes: Oven Fried Potato Chips with Marjoram Salt, Bruschetta Burger with Caramelized Onions and Blue Cheese, and Rose Sangria with Blueberry and Nectarines. Student: Kyle Khasigian, Financial Associate.
Fast Forward to Dinner (Episode #118H)
KQED Plus: Thu, Mar 16, 2017 -- 1:30 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.
Never Too Young (Episode #107H)
KQED Life: Tue, Mar 14, 2017 -- 6:00 PM
Joanne welcomes her youngest student Stella to class and they nestle in to create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots. Recipes: Sweet and Hot Pepper Relish Crostini, Roasted Game Hens with Prosciutto di Parma and Mushrooms, and Quinoa Pilaf with Dried Blueberries and Apricots. Student: Stella Ginsberg, Student and Blogger.
Go Nuts! (Episode #117H)
KQED Plus: Tue, Mar 14, 2017 -- 1:30 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 Love Affair (Episode #106H)
KQED Life: Fri, Mar 10, 2017 -- 6:00 PM
Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagnacauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad. Recipes: Bagna Cauda, Rigatoni with Chicken, Tomatoes and Cream, and Vegetable Ribbon Salad. Student: Reggie Wooden, Student.
You Say Tomato (Episode #116H)
KQED Plus: Thu, Mar 9, 2017 -- 1:30 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.
Swimming Upstream (Episode #105H)
KQED Life: Tue, Mar 7, 2017 -- 6:00 PM
Most people, including Joanne, absolutely adore salmon. She begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart. Recipes: Smoked Salmon Rillete/Endive, Salmon and Spring Vegetables Baked in Paper, and Lemon Tarragon Rice. Student: Jerry Feldman, International Business Development.
Gingerly (Episode #115H)
KQED Plus: Tue, Mar 7, 2017 -- 1:30 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.
Flavor Fiesta (Episode #104H)
KQED Life: Fri, Mar 3, 2017 -- 6:00 PM
It's a party when Joanne and her student Cheryl get together. Joanne adds a sweet crisp twist to classic guacamole, shows how to improve a store bought stock to elevate tortilla soup, and then the party really begins with muddled cherry margaritas Recipes: Sweet Pea Guacamole, Tortilla Soup with Pork Meatballs, Tortillas and Cheddar, and Fresh Cherry Margaritas. Student: Cheryl Kovelchik, Entertainment Marketing.
Italian Marketplace (Episode #114H)
KQED Plus: Thu, Mar 2, 2017 -- 1:30 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.