Video
Recipes
Shows
Blog
Hosts
Share
Shop

Joanne Weir's Cooking Class

Joanne Weir's Cooking Class

Joanne Weir

Joanne Weir has an extensive culinary background in history, theory and technique of Mediterranean cuisine, as well as the regional foods of the United States. These elements are brought to life in her creative classes, written articles and television series.


<< previous 30 | 1-30 of 52 | next 30>>

Sauce Camp #1
#102
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; Pairing with rich sauces.Student: Emily - Media Consultant.


Souffles
#103
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.


Braising
#104
Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes.Recipes: Braised Fennel with Oranges, Beef Braised in Barolo, Braised Tuna with Tomatoes, Capers, and Basil.Student: Linda - Interior Designer.


Spain
#105
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; Balance and harmony.Student: Nicolas - Opera Singer.


Vegetarian
#106
Joanne teaches her student Barbra some exciting and tasty vegetarian dishes to add to her repertoire.Recipes: Wilted Spinach with Pine nuts and Lemon, Grain Pilaf with Apricots and Pistachios, Roasted Cauliflower.Wine Segment with Eugenio Jardim; Cork or screw cap.Student: Barbra - Kitchen Designer.


Spit Roasting
#107
Joanne turns up the heat during this lesson as she teaches Heather the fundamentals of spit-roasting to create a seasonal menu.Recipes: Spit-Roasted Lamb with Herbs and Parsley Salad, Spring Vegetables with Mint and Lemon, Lemon Souffle Cakes.Wine Segment: Pinot Noir.Wine Expert: Eugenio Jardim.Student Name: Heather Tay - Data Product Sales.


Seafood Kitchen
#108
Joanne shows Ron techniques and pointers to working with and selecting the freshest seafood for a wide variety of dishes.Recipes: Lobster Salad with Avocado, Mango and Grapefruit, Shrimp with Sherry and Pimenton, Salmon Fennel and Leek Soup with Crouton and Herb Salad.Student Name: Ron Martin - Firefighter.


Sauce Camp #2
#109
Joanne shows how to prepare more sauces that can be used with a number of dishes.Recipes: Blood Orange Chive Vinaigrette (with salmon), Arugula Hazelnut Salsa Verde (with pork loin).Wine Segment: Red wine with fish.Wine Expert: Eugenio Jardim.Student Name: Emily Avila - Media Consultant.


Dry Pasta
#110
Joanne teaches her student Geoff how to turn the quintessential pantry item into the star of three substantial Italian-inspired dishes.Recipes: Baked Penne with 3 Cheeses, Pasta alla Cacciatora Wine Segment: Pairing with pastas.Wine Expert: Eugenio Jardim.Student Name: Geoff Rubandall - Traffic engineer.


Cheese
#111
An in-depth overview of cheeses of the world and how to incorporate them into recipes. Joanne teaches Lauren how to assemble a cheese course.Recipes: Mozzarella and Mache Salad, Gorgonzola and Mushroom Galette.Wine Segment: Champagne.Wine Expert: Eugenio Jardim.Student Name: Lauren Eastman - PR Executive.


Moroccan Menu
#112
Joanne demystifies exotic cooking for Erik when she shows him how to prepare a Moroccan feast using fresh and familiar ingredients.Recipes: Couscous with Six Vegetables, Harissa Sauce, Oranges and Pomegranate with Orange Flower Water.Wine Segment: Pair with the whole dish.Wine Expert: Eugenio Jardim.Student Name: Erik Kokkonen - Internet Executive.


Italian
#113
Joanne provides her student Helen with a full immersion course in Italian - cooking that is!Recipes: Wild Mushroom, Arugula and Bruschetta Salad, Roast Pork with Garlic, Rosemary and Fennel, Shallots Agrodolce, Roast Caramel Pears With Mascarpone.Wine Segment: Restaurant etiquette.Wine Expert: Eugenio Jardim.Student Name: Helen Nigg - Business Entrepreneur.


Sauce for Skewers
#114
Joanne gives Pam a hands-on seminar in entertaining for a crowd using a variety of simple, flavor-packed sauces paired with skewers of meat, poultry and seafood.Recipes: Skorthalia, Almond and Olive Relish, Tzatziki, Green Olive, Shallot and Preserved Lemon Salsa, Moroccan Aioli.Student Name: Pam Hart - Retiree.


Tuscan
#115
Fresh, seasonal ingredients and Joanne's good friend and student, Linda, make up the recipe for the perfect Tuscan meal.Recipes: Blood Orange and Mango Sorbet, Pork Roasted the Tuscan Way, Smoked Corn and Orzo Salad.Student Name: Linda Dell'Angelica - Interior Designer.


Handmade Pasta
#116
Joanne's teaches Kyle how to make pasta from scratch and encourages him to try it at home.Recipes: Pasta Dough for Linguine, Linguine with Mussels, Tomato and Arugula, Pappardelle with Herbs and Brown Butter.Student Name: Kyle Khasigian - Accountant.


Soups
#117
A homey standard is elevated to new heights when Joanne shows her student Ron how to create two very different yet delicious soups.Recipes: Fish Stock (tease), Escarole, Egg, and Pancetta, Bourride and Aioli.Student Name: Ron Martin - Firefighter.


Pizza
#118
Joanne demystifies yeast and teaches Barbra how to make the best Weir Dough that they use to create the perfect pizza crust and foundation for some of Joanne's favorite pies.Recipes: Weir Pizza Dough, Pizza Margherita, Pizza with Wilted Escarole, Toasted Pine Nuts, and Nicoise Olives, Celebration Pizza with Smoked Salmon and Caviar, Pizza with Arugula and Fiore Sardo.Student Name: Barbra Bright - Kitchen Designer.


Florentine Grilling
#119
Joanne shares her love of teaching abroad as she teaches her student Heather to prepare this Tuscan-inspired menu.Recipes: Bistecca alla Fiorentina with Arugula and Tomato Salad, Grilled Polenta Cake with Berries.Student Name: Heather Tay - Data Product Sales.


From The Pantry
#120
Joanne teaches her brother that he can create a delicious family meal without resorting to soup made from a stone.Recipes: Pasta in Brodo w/Vegetables, Onion and Thyme Frittata, Ultimate Tiramisu.Student Name: John Tenanes - Architect.


Tarts
#121
Joanne gives Helen an intensive hands-on lesson on how to prepare sweet and savory tarts using puff pastry dough.Recipes: Basic Puff Pastry Dough, Warm Onion & Tomato Tart, Crispy Pear Tart with Soft Cream.Student Name: Helen Nigg - Business Entrepreneur.


Beef Tenderloin Dinner
#122
Joanne teaches her student Erik her simple techniques to creating a sophisticated menu for a special occasion.Recipes: Rolled Beef Tenderloin with Veal Stock, Fennel Gratin, Rum Raisin Ice Cream with Cider Sauce.Student Name: Erik Kokkonen - Internet Executive.


Italy's Piedmont
#123
Joanne leads her student Lauren on a virtual food field trip through one of Northern Italy's best food and wine regions.Recipes: Fonduta, Chicken with Artichokes and Olives, Gianduja Semifreddo.Student Name: Lauren Eastman - PR Executive.


Baking
#124
Joanne shows Geoff an all-hands approach to creating wonderful baked goods in this lessonRecipes: Spicy Peppercorn and Pecorino Bread Sticks, Hazelnut Cake with Zabaglione.Student Name: Geoff Rubandall - Traffic engineer.


Salads
#125
Joanne shows her student Pam that salads don't have to be relegated to iceberg lettuce, tomatoes and waxy cucumbers, but can take center stage with a variety of seasonal ingredients.Recipes: Escarole Salad with Figs, Seared Scallop and Grapefruit, Beets, Walnuts, and Stilton Salad.Student Name: Pam Hart - Retiree.


Beans
#126
Joanne gives a comprehensive lesson to her student Kyle on how to sort, soak and prepare dried legumes.Recipes: Crostini with Beans and Greens and Spicy Red Pepper Crostini, Sausages Stewed with Tomatoes and Beans, Bean Salad with Mint and Goat Cheese.Student Name: Kyle Khasigian - Accountant.


Stuffed Chicken Breasts & Fava Fennel Salad
#201
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: (1) CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND OLIVES (2) FAVA BEAN, FENNEL, AND PARSLEY SALAD.Student: Geoff Rubendall - Civil Engineer.Wine Segment: Pairing Sauvignon Blanc with goat cheese, with Master Sommelier Andrea Robinson.


Pork Chops, Lemon Freeze & Citrus Crisps
#202
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: (1) PORK CHOPS WITH ASPARAGUS AND MORELS, (2) AFTER-DINNER LEMON FREEZE (3) PUCKER-UP CITRUS CRISPS.Student: Cheryl Kovalchik - Entertainment Marketing.Wine Segment: The Rioja wines of Spain, with Master Sommelier Andrea Robinson.


Shellfish Orzo Stew & Orange, Avocado Salad
#203
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: (1) SHELLFISH STEW WITH ORZO, (2) ORANGE, AVOCADO AND GREEN PICHOLINE SALAD.Student: Leigh Balkom - Healthcare Professional.Wine Segment: Chianti and other Tuscan wines, with Master Sommelier Andrea Robinson.


Sausage Crostini, Goat Cheese Linguine & Melons in Wine
#204
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: (1) CROSTINI WITH FENNEL SAUSAGE, (2) LINGUINE WITH GOAT CHEESE AND ARUGULA, (3) SUMMER MELONS IN SWEET-SPICED WINE.Student: Heather Tay - Sales Executive.Wine Segment: The versatility of Sauvignon Blanc, with Master Sommelier Andrea Robinson.


Tomato Basil Fettuccine & Grilled Corn Salad
#205
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: (1) GRILLED CORN AND ARUGULA SALAD WITH SMOKED TOMATO VINAIGRETTE, (2) FETTUCINE WITH TOMATOES, BASIL AND CRISP BREAD CRUMBS.Student: Ron Martin - Firefighter.Wine Segment: Why we call it Fume Blanc, with Master Sommelier Andrea Robinson.

<< previous 30 | 1-30 of 52 | next 30>>




 

In her new series Joanne Weir’s Cooking Class, the award-winning cooking teacher, author and chef shares culinary techniques, tips and fundamentals with her eager students. From her cozy kitchen, Weir instructs one chef-in-training on equipping their kitchen, preparing Mediterranean-inspired recipes and selecting complementary wines, with the help of sommelier Eugenio Jardim. During each hands-on cooking lesson, students discover unexpected solutions to real-life problems, including gummy risotto, grainy ice cream, broken emulsions or over-whipped egg whites. At the conclusion of each episode, Weir and her students reflect upon the recipe, discuss key insights, ruminate about their experience and taste the delicious fruits of their labor.

Distributed by: American Public Television (APT)


©2014 American Public Television, WNET & WGBH • All Rights Reserved • Terms of Use
X
To customize your Create schedule,
please enter your zip code.

ZIP:

Do not prompt me again