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
Pizza with Pizazz (Episode #102H)
KQED Life: Fri, Aug 29, 2014 -- 6:00 PM
Joanne welcomes her student Geoffto class with a quick and easy salmon and pickled onion pizza. Then together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. Recipes: Lavash Pizza with Herb Salad, Arugula and Orange Salad, and Lemon Turkey Cutlets. Student: Geoff Rubendall, Civil Engineer.
Spain On My Mind (Episode #101H)
KQED Life: Thu, Aug 28, 2014 -- 6:00 PM
Joanne shares with us her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain, and then works with her student Joan to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew with a spicy infused olive oil drizzled over the top. Recipes: Salmorejo and Spanish Lamb Stew. Student: Joan Boada, Principal Dancer, San Francisco Ballet.
Summer In Italy (Episode #212H)
KQED 9: Sat, Aug 23, 2014 -- 1:00 PM
Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto. Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg). Student: Sasha Bernstein.
- KQED Life: Sat, Aug 23, 2014 -- 1:00 PM
You Say Harissa (Episode #211H)
KQED 9: Sat, Aug 16, 2014 -- 1:00 PM
Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables. Student: Michelle Soto.
- KQED Life: Sat, Aug 16, 2014 -- 1:00 PM
Bistro Style (Episode #210H)
KQED 9: Sat, Aug 9, 2014 -- 1:00 PM
Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. Recipes: Butter Lettuce with Green Goddess Dressing, Mushroom and Blue Cheese Galette. Student: Aggie Gettys.
- KQED Life: Sat, Aug 9, 2014 -- 1:00 PM
Argentina Remembered (Episode #209H)
KQED 9: Sat, Aug 2, 2014 -- 1:00 PM
Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. And potatoes get the double treatment of roasting and grilling becoming twice as flavorful. Recipes: Gazpacho Salad, Grilled Skirt Steak with Chimichurri, Roasted and Grilled Potatoes. Student: Leigh Balkon.
- KQED Life: Sat, Aug 2, 2014 -- 1:00 PM