KQED DTV Channels
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KQED 9HD
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1All widescreen and HD programs
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KTEH 54
Comcast 10
Digital 9.2, 54.1 or 25.2KTEH TV from San Jose in Silicon Valley
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KQED Life
Comcast 189
Digital 54.3Arts, food, how-to, gardening, travel
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KQED World
Comcast 190
Digital 9.3History, world events, news, science, nature
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V-Me
Comcast 191 & 621
Digital 54.5 or 25.324-hour national Spanish-language network
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KQED Kids
Comcast 192
Digital 54.4Quality children's programming parents love too
More from KQED
Joanne Weir's Cooking Class
The James Beard award-winning cooking teacher, author and chef shares culinary techniques, tips and fundamentals with her eager students. Each week, from her cozy kitchen, Weir instructs a chef-in-training on equipping the kitchen, preparing Mediterranean-inspired recipes, and selecting complementary wines with the help of noted wine expert Andrea Immer Robinson.
Upcoming Broadcasts:
Spicy Crab Linguine & Winter White Salad (#214)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
"Saintly" Penne & Fried Oyster Caesar (#215)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Asparagus Salad with Tangy Relish & Rolled Pork with Figs (#216)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Beet Gorgonzola Salad & Veal Chops (#217)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Asparagus Puffs (Gougeres) and Lamb Skewers With Fava Salad (#218)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Cherry Tomato Pizza & Fennel Arugula Salad (#219)
Duration:
26:46 CC Stereo TVG
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.
Channels and Airdates:
Ricotta Mint Ravioli & Lemon Salad (#220)
Duration:
26:46 CC Stereo TVG
Joanne's teaches her student Michelle how to make pasta from scratch and encourages her to try it at home. Recipes: tomato and lemon salad with lemon-scented oil, homemade ricotta and mint ravioli with sweet tomatoes. Student: Michelle Soto - Financial Advisor. Wine Segment: Understanding Italian wine labels.
Channels and Airdates:
Tomato & Mozzarella Farfalle & Crispy Cracker Bread (#221)
Duration:
26:46 CC Stereo TVG
Joanne raises the curtain on her student Bob's cooking skills as she shows him how to make a tangy cheese pasta dish and roll dough for the crispiest cracker bread. Recipes: farfalle with olives, capers, tomatoes and mozzarella, crispy cracker bread. Student: Bob Duxbury -Playwright /Teacher. Wine Segment: Pinot Gris and Pinot Grigio with Master Sommelier Andrea Robinson.
Channels and Airdates:
Grilled Sea Bass with Romesco & Summer Vegetables (#222)
Duration:
26:46 CC Stereo TVG
Joanne gives her student John a hands-on cooking lesson on grilling fish and vegetables indoors, and teaches him how to prepare a Spanish-inspired sauce. Recipes: grilled sea bass with almond romesco, grilled summer vegetables. Student: John Washko - Hotel Entrepreneur. Wine Segment: Contrast and compliment in wine pairing.
Channels and Airdates:
Zucchini Blossom Risotto & Lemon-Shrimp Risotto (#223)
Duration:
26:46 CC Stereo TVG
Joanne's side-by-side instruction gives her student Michael the recipe to make the perfect risotto including a special trick to produce the creamiest results. Recipes: farmers market risotto with zucchini and their blossoms, risotto with lemon shrimp. Student: Michael Procopio - Writer/Waiter. Wine Segment: The "Big Six" grapes.
Channels and Airdates:
Salmon with Herb Sauce & Orange Olive Oil Cake (#224)
Duration:
26:46 CC Stereo TVG
Joanne shares her trick for cooking salmon and creating a fresh herb sauce, and gives her student Yasu her first baking lesson. Recipes: olive oil and orange-essence cake with soft cream, crisp salmon with green herb and caper sauce. Student: Yasu Maskay - Public Relations Consultant. Wine Segment: Describing wines with food terms.
Channels and Airdates:
Veal Chops with Salad & Pineapple Sorbet (#225)
Duration:
26:46 CC Stereo TVG
Joanne teaches her student Kyle a classic Milanese main course topped with a salad followed by a refreshing sorbet drizzled with a unique ingredient that gets a raised eyebrow from Kyle. Recipes: golden veal with arugula and tomato salad, pineapple sorbet with olive oil and fleur de sel. Student: Kyle Khasigian - Graduate Student. Wine Segment: Let's talk about Rose.
Channels and Airdates:
Golden Gazpacho & Chicken Breasts with Relish (#226)
Duration:
26:46 CC Stereo TVG
Joanne helps her student Del develop his knife skills by teaching him to chop, mince, and dice vegetables and other ingredients for two of her specialties. Recipes: golden gazpacho with garlic croutons, grilled chicken breasts with sweet corn and pepper relish. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Albarino from Spain with Master Sommelier Andrea Robinson.
Channels and Airdates:
Risotto (#101)
Duration:
26:46 CC Stereo TVG
Joanne's side-by-side instruction gives her student Ron the recipe to make the perfect risotto including a special trick to produce the creamiest results. Recipes: Basic Risotto Technique, Spring Vegetable Risotto, Saffron and Shrimp Risotto. Student: Ron - Firefighter
Channels and Airdates:
Sauce Camp #1 (#102)
Duration:
26:46 CC Stereo TVG
A boot-camp-style lesson from Joanne on how to prepare several sauces that can be used to complete any dish. Recipes: Caper Olive Aioli, Simple Pan Sauce (with chicken), Romesco (with shrimp), Summer Fruit Salsa (with tuna). Wine Segment with Eugenio Jardim. Student: Emily -Media Consultant
Channels and Airdates:
Souffles (#103)
Duration:
26:46 CC Stereo TVG
Joanne gives student Jeff a crash course on how to prepare a traditional souffle and one with a modern twist. Recipes: Gruyere Souffle, Spicy Corn Souffle. Student: Jeff - General Contractor
Channels and Airdates:
Braising (#104)
Duration:
26:46 CC Stereo TVG
Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes, including: Braised Fennel with Oranges, Beef Braised in Barolo, Braised Tuna with Tomatoes, Capers, and Basil. Student: Linda -Interior Designer.
Channels and Airdates:
Spain (#105)
Duration:
26:46 CC Stereo TVG
Joanne teaches her student Nicolas modern takes on classic Spanish dishes.
Recipes: Pan con Tomato, Fideus Pasta with Shrimp and Allioli. Wine Segment with Eugenio Jardim. Student: Nicolas - Opera Singer.