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.
Kicking Up The Classics (#123H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Dec 13, 2013 -- 6:00pm email reminder
Pizza with Pizazz (#102H) Duration: 26:46 STEREO TVG
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.
Market to Table (#124H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Dec 16, 2013 -- 6:00pm email reminder
Food Memories (#125H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Dec 18, 2013 -- 6:00pm email reminder
Summer's Bounty (#126H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Dec 20, 2013 -- 6:00pm email reminder
Simply Elegant (#103H) Duration: 26:46 STEREO TVG
Joanne greets her student Sarina with a bruschetta salad and it is quickly apparent Sarina is the perfect student for dishes that are simple enough for a weeknight, yet elegant enough for Saturday night. They recreate the vinaigrette from the salad, discover how easy it is to cook clams, and finish with a warm blueberry maple compote melting over vanilla ice cream. Recipes: Bruschetta Salad with Prosciutto di San Daniele and Greens, Clams with Chorizo and Orange, and Vanilla Ice Cream with Blueberry Maple Syrup Compote. Student: Sarina Crivello, Apple Specialist.
Italian Flavor Or Slow Food, Italian Style (#201H) Duration: 26:46 STEREO TVG
Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta. Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano. Student: Cheryl Kovelchik.
- KQED Life: Mon, Dec 23, 2013 -- 6:00pm email reminder
Harvest Time (#202H) Duration: 26:46 STEREO TVG
Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making a luscious butternut squash soup. And then for a twist with her student Sasha she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic. Recipes: Roasted Butternut Squash and Carrot Soup with Coriander Oil, Semolina Gnocchi with Brown Butter and Fried Sage (Parm-Reg), Kale with Garlic and White Balsamic. Student: Sasha Bernstein.
- KQED Life: Wed, Dec 25, 2013 -- 6:00pm email reminder
Middle-East Feast Or Spice It Up (#203H) Duration: 26:46 STEREO TVG
Joanne shows us how preserved lemons add vibrancy and a bright taste to hummus. Then, Jerry is back and ready to spice it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous. Recipes: Spiced Humus with Preserved Lemons, Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, Pearl Couscous (and variations). Student: Jerry Feldman.
- KQED Life: Fri, Dec 27, 2013 -- 6:00pm email reminder
Flavor Fiesta (#104H) Duration: 26:46 STEREO TVG
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.
Dinner Time Sizzle (#204H) Duration: 26:46 STEREO TVG
Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas. Student: Sarina Crivello.
- KQED Life: Mon, Dec 30, 2013 -- 6:00pm email reminder
Spiced Up (#205H) Duration: 26:46 STEREO TVG
First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds. Recipes: Plum and Ginger Chutney with Italian Cheeses, Roasted Chicken Thighs with Indian Rub, Pan-Roasted Potatoes with Black and Yellow Mustard Seeds. Student: Joan Boada.
- KQED Life: Wed, Jan 1, 2014 -- 6:00pm email reminder
Crowd Pleasers (#206H) Duration: 26:46 STEREO TVG
Joanne creates a meal fit for guests, starting with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce, and they toast the meal with a grown up Big Girl Lime Milk Shake. Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake. Student: Jack Cohen.
- KQED Life: Fri, Jan 3, 2014 -- 6:00pm email reminder
Swimming Upstream (#105H) Duration: 26:46 STEREO TVG
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.
Making Waves Or Marrakech Express (#207H) Duration: 26:46 STEREO TVG
Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. Recipes: Romaine Waves with Honey and Cardamom and Moroccan Spiced Almonds, Moroccan Merguez Lamb Burgers, Yogurt, Cucumber and Ginger Sauce. Student: Leah Ballantyne.
- KQED Life: Mon, Jan 6, 2014 -- 6:00pm email reminder
Spanish Fiesta (#208H) Duration: 26:46 STEREO TVG
Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella. Recipes: Sweet Pea Gazpacho, Shellfish Paella. Student: Ron Martin.
- KQED Life: Wed, Jan 8, 2014 -- 6:00pm email reminder
Argentina Remembered (#209H) Duration: 26:46 STEREO TVG
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: Fri, Jan 10, 2014 -- 6:00pm email reminder
Italian Love Affair (#106H) Duration: 26:46 STEREO TVG
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.
Bistro Style (#210H) Duration: 26:46 STEREO TVG
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: Mon, Jan 13, 2014 -- 6:00pm email reminder
You Say Harissa (#211H) Duration: 26:46 STEREO TVG
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: Wed, Jan 15, 2014 -- 6:00pm email reminder
Summer In Italy (#212H) Duration: 26:46 STEREO TVG
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: Fri, Jan 17, 2014 -- 6:00pm email reminder
Never Too Young (#107H) Duration: 26:46 STEREO TVG
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.
Simply Delicious (#213H) Duration: 26:46 STEREO TVG
Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin.
- KQED Life: Mon, Jan 20, 2014 -- 6:00pm email reminder
Spain On My Mind (#101H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jan 22, 2014 -- 6:00pm email reminder
Guilty Pleasures (#108H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Jan 25, 2014 -- 1:00pm email reminder