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Joanne Weir's Cooking Confidence Previous Broadcasts

You Say Harissa (Episode #211H)

KQED Plus: Thu, Apr 26, 2018 -- 1:30 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.

Repeat Broadcasts:

  • KQED Plus: Sun, Apr 29, 2018 -- 9:00 AM

Bistro Style (Episode #210H)

KQED Plus: Thu, Apr 19, 2018 -- 1:30 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.

Argentina Remembered (Episode #209H)

KQED Plus: Thu, Apr 12, 2018 -- 1:30 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.

Repeat Broadcasts:

  • KQED Plus: Sun, Apr 15, 2018 -- 9:00 AM

Spanish Fiesta (Episode #208H)

KQED Plus: Thu, Apr 5, 2018 -- 1:30 PM

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.

Repeat Broadcasts:

  • KQED Plus: Sun, Apr 8, 2018 -- 9:00 AM

Making Waves Or Marrakech Express (Episode #207H)

KQED Plus: Sun, Apr 1, 2018 -- 9:00 AM

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.

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