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.
Stuffed Chicken Breasts & Fava Fennel Salad (#201) Duration: 26:46 STEREO TVG
Joanne teaches her student Geoff a new way to prepare chicken using some of his favorite ingredients, and shows him how with a little work he can create a vibrant, fragrant salad. Recipes: chicken breasts stuffed with goat cheese and olives fava bean, fennel, and parsley salad. Student: Geoff Rubendall - Civil Engineer. Wine Segment: Pairing Sauvignon Blanc with goat cheese, with Master Sommelier Andrea Robinson.
- KQED Life: Wed, Oct 22, 2014 -- 6:00pm email reminder
Pork Chops, Lemon Freeze & Citrus Crisps (#202) Duration: 26:46 STEREO TVG
Joanne gives her student Cheryl and intensive hands-on lesson on brining pork chops, cleaning dried mushrooms, and rolling and cutting out cookie dough. Recipes: pork chops with asparagus and morels, after-dinner lemon freeze pucker-up citrus crisps. Student: Cheryl Kovalchik - Entertainment Marketing. Wine Segment: The Rioja wines of Spain.
- KQED Life: Thu, Oct 23, 2014 -- 6:00pm email reminder
Shellfish Orzo Stew & Orange, Avocado Salad (#203) Duration: 26:46 STEREO TVG
Joanne shows her student Leigh techniques and pointers for working with and selecting the freshest seafood for a hearty, healthy stew, and how to segment citrus and prepare vinaigrette for a refreshing salad. Recipes: shellfish stew with orzo, orange, avocado and green picholine salad. Student: Leigh Balkom - Healthcare Professional. Wine Segment: Chianti and other Tuscan wines.
- KQED Life: Fri, Oct 24, 2014 -- 6:00pm email reminder
Sausage Crostini, Goat Cheese Linguine & Melons in Wine (#204) Duration: 26:46 STEREO TVG
Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule. Recipes: crostini with fennel sausage, linguine with goat cheese and arugula, summer melons in sweet-spiced wine. Student: Heather Tay - Sales Executive. Wine Segment: The versatility of Sauvignon Blanc, with Master Sommelier Andrea Robinson.
- KQED Life: Mon, Oct 27, 2014 -- 6:00pm email reminder
Tomato Basil Fettuccine & Grilled Corn Salad (#205) Duration: 26:46 STEREO TVG
Joanne gets her student Ron "fired-up" in this hands-on class featuring tomatoes. Ron learns to create both a hot and colorful pasta dish with a bit of crunch and a grilled corn and arugula salad tossed with an intriguingly delicious smoky tomato vinaigrette. Recipes: grilled corn and arugula salad with smoked tomato vinaigrette, fettucine with tomatoes, basil and crisp bread crumbs. Student: Ron Martin - Firefighter. Wine Segment: Why we call it Fume Blanc.
- KQED Life: Tue, Oct 28, 2014 -- 6:00pm email reminder
Summer Bean Pasta & Italian Bread Salad (#206) Duration: 26:46 STEREO TVG
Joanne teaches her student Michelle to use the freshest seasonal ingredients including shell and string beans, tomatoes, and straight-from-the-garden summer herbs to create two Italian-inspired recipes. Recipes: fusilli with summer beans and savory, italian bread salad (panzanella) with tomatoes and basil. Student: Michelle Soto - Financial Advisor. Wine Segment: Austrian Gruner Veltliner.
- KQED Life: Wed, Oct 29, 2014 -- 6:00pm email reminder
Brick-Cooked Chicken & Grilled Potato Salad (#207) Duration: 26:46 STEREO TVG
Joanne helps her student Yasu build her culinary repertoire by teaching her a unique way to cook chicken with a brick, and a new spin on potato salad. Recipes: herb-roasted chicken cooked under a brick, warm grilled potato salad with olives and parmigiano-reggiano. Student: Yasu Maskay - Public Relations Consultant. Wine Segment: Choosing a Pinot Noir, with Master Sommelier Andrea Robinson.
- KQED Life: Thu, Oct 30, 2014 -- 6:00pm email reminder
Beef Roulade & Grilled Bread with Tomatoes (#208) Duration: 26:46 STEREO TVG
Joanne gives student Del a technique-intensive lesson on how to prepare beef rolled around vegetables, then shows him a special tool from Italy which they use to make grilled bread with ripe tomatoes and olive oil. Recipes: beef roulade with roasted fennel and sweet peppers, grilled bread with ripe tomatoes and olive oil. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Sparkling Cava from the area around Barcelona.
- KQED Life: Fri, Oct 31, 2014 -- 6:00pm email reminder