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Joanne Weir's Cooking Confidence Previous Broadcasts

Spain On My Mind (Episode #101H)

KQED Plus: Sun, Sep 30, 2012 -- 12:30 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.

Rustic Yet Refined (Episode #121H)

KQED 9: Sat, Sep 29, 2012 -- 12:00 PM

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.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 29, 2012 -- 12:00 PM

Journey to Italy (Episode #120H)

KQED 9: Sat, Sep 22, 2012 -- 12:00 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.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 22, 2012 -- 12:00 PM

Spain On My Mind (Episode #101H)

KQED Plus: Sun, Sep 16, 2012 -- 12:30 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.

Passport to Sardinia (Episode #119H)

KQED 9: Sat, Sep 15, 2012 -- 12:00 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.

Summer's Bounty (Episode #126H)

KQED Life: Fri, Sep 14, 2012 -- 6:00 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.

Food Memories (Episode #125H)

KQED Life: Thu, Sep 13, 2012 -- 6:00 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.

Market to Table (Episode #124H)

KQED Life: Wed, Sep 12, 2012 -- 6:00 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.

Kicking Up The Classics (Episode #123H)

KQED Life: Tue, Sep 11, 2012 -- 6:00 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.

I'm Inspired (Episode #122H)

KQED Life: Mon, Sep 10, 2012 -- 6:00 PM

Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree. Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree. Student: Charlie Baldwin, City Gardener.

Summer's Bounty (Episode #126H)

KQED Plus: Sun, Sep 9, 2012 -- 12:30 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.

Fast Forward to Dinner (Episode #118H)

KQED 9: Sat, Sep 8, 2012 -- 12:00 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.

Rustic Yet Refined (Episode #121H)

KQED Life: Fri, Sep 7, 2012 -- 6:00 PM

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.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 29, 2012 -- 12:00 PM

Journey to Italy (Episode #120H)

KQED Life: Thu, Sep 6, 2012 -- 6:00 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.

Repeat Broadcasts:

  • KQED Channel 9: Sat, Sep 22, 2012 -- 12:00 PM

Passport to Sardinia (Episode #119H)

KQED Life: Wed, Sep 5, 2012 -- 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.

Fast Forward to Dinner (Episode #118H)

KQED Life: Tue, Sep 4, 2012 -- 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.

Go Nuts! (Episode #117H)

KQED Life: Mon, Sep 3, 2012 -- 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.

Food Memories (Episode #125H)

KQED Plus: Sun, Sep 2, 2012 -- 12:30 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.

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TV Technical Issues

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    • KQED DT9s Over the Air: beginning Wed 7/09

      (DT9.1, 9.2, 9.3) The PSIP Info part of our Over the Air (OTA) signal for KQED DT9.1, 9.2, 9.3 dropped out of our overall signal early Wednesday 7/09. Once PSIP was restored most OTA receivers moved our signal back to the correct channel locations. However, for some viewers, it appears as if they have lost […]

    • KQED FM 88.1 translator off air Tues 6/03

      The Martinez translator for KQED-FM will be off the air all day Tuesday June 3rd. We are rebuilding the 25 year old site with all new antennas and cabling. This should only affect people listening on 88.1MHz in the Martinez/Benicia area.

    • KQET planned overnight outage: early Tues 5/13

      (DT25.1, 25.2, 25.3) KQET’s Over The Air (OTA) signal will shut down late May 12/early Tues 5/13 shortly after midnight to allow for extensive electrical maintenance work at the transmitter. Engineers will do their best to complete the work by 6am Tuesday morning. This will affect OTA viewers of the DT25 channels, and signal providers […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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