Awarded the first IACP Julia Child Cooking Teacher Award of Excellence, Joanne Weir shares a lifetime of experience that flavors everything she touches.
Joanne shines a light on winter vegetables, which often take a back seat to their summertime counterparts. She'll also take us to a butcher chop called Thistle Meats, and stop by a quintessential Italian market. With her student, she'll show how to make Broccoli Soup with Prosciutto Crisps, Whole Roasted Cauliflower with Anchoiade, and Herb Grilled Lamb Chops. Recipes: Broccoli Soup with Prosciutto di San Daniele Crisps, Whole Roasted Cauliflower with Mint Anchoiade, Herb Grilled Lamb Chops. Student: Sarah Van Patten.
Joanne takes us to a classic Italian trattoria called Poggio, where Chef Ben will show us how to make fresh mozzarella. To complement the freshly made cheese, Joanne will visit an amazing fig orchard in Yountville, and then incorporate cheese and figs in her cooking lesson, making Prosciutto-Wrapped Figs with Goat Cheese, amongst other dishes. Recipes: Grilled Prosciutto di Parma Wrapped Figs stuffed with Goat Cheese, Arugula Salad with Balsamic Vinaigrette, Green Caprese Salad. Student: Reggie Wooden.
After a long cold winter, Joanne shares her excitement about green spring vegetables and herbs. She'll incorporate those incredibly fresh ingredients into her cooking lessons with her student, preparing a Spring Panzanella Salad and a Rosemary Skewered Skirt Steak. Recipes: Spring Panzanella, Rosemary Skewered Skirt Steak with Lemon-herb Gremolata, Jasmine Rice with Lemon Zest. Student: Ali Levesque.
One potato, two potatoes, three potatoes, four! In this episode dedicated to spuds, Joanne takes us to her restaurant Copita to show us how they make her favorite dish, and follows it up by teaching her student how to incorporate potatoes into recipes such as a Sweet Potato Vichyssoise and Spiced Papas Bravas with Avocado Crema. Recipes: Sweet Potato Vichyssoise with Chipotle Crema, Spiced Papas Bravas with Avocado Crema. Student: Kevin Blum.
Spice It Up
In this episode, Joanne shows us that we don't need to go to Morocco to get a nice variety of spices. She'll take us on a trip to a spice shop and then teach her student how to make four different spice blends using different ingredients. She'll also show us how to make Garam Masala and Adobo Rubbed Chicken Skewers. You won't want to miss this spicy show! Recipes: 4 Spice Blends: Ras El Hanout, Quatre Epices, Za'atar, Adobo; 2 Spice Skewers: Garam Masala and Adobo rubbed Chicken Skewers with Garlic Yogurt Sauce, Roasted Carrots with Quatre Epices. Student: Lauren Eastman.
Without a root cellar to store roots year round, Joanne shows us how easy and delicious cooking with seasonal fresh root vegetables can be. We'll visit a farm and then watch along as Joanne teaches her student how to make Root Vegetable Chips with Roasted Carrot Hummus. Recipes: Root Vegetable Chips with Roasted Carrot Hummus, Roasted Root Vegetable Soup with Spiced Brown Butter Student: Sasha Bernstein.
While Fall is typically associated with the changing colors of leaves and harvesting the last of summer produce, Joanne takes a moment to highlight beautiful fall fruit, including pomegranates and pears. She'll also take us to a special Italian market and a Napa Winery, and teach her student how to prepare a Fall Fruit Salad. Recipes: Fall Fruit Salad with Pomegranate, Pear, Grapes and Pecans with White Balsamic Vinaigrette, Chicken Breasts stuffed with Montasio and Dried Figs, Pear Granita with Late Harvest Zinfandel and Black Pepper Student: Pascal Molat.
Corn - Get An Earful!
Come get an earful of corn in this episode dedicated to one of Joanne's favorite vegetables. To take a fresh approach to incorporating corn into recipes, Joanne will travel to Alaska where we'll visit a crab shack, and then make a Corn and Crab Chowder with her student. Recipes: Corn and Crab Chowder, Crab Tacos with fresh Tortillas and Corn Salsa, Elote Student: Gina Brown.
In this episode, Joanne goes wild with one of her secret food crushes - winter squash. We'll visit a farmer's market and a California walnut farm, and then watch as Joanne teaches her student how to transform winter squash into recipes including a Roasted Kabocha Soup with Ginger Butter. Recipes: Pasta with Roasted Butternut Squash, Toasted Walnuts, Sage, and Parsley; Grana Padano and White Balsamic Vinaigrette; Kabocha Soup. Student: Joan Boada.
Joanne shares her love affair with summer, and shows us how much fun it can be to incorporate fresh summer stone fruits into recipes. She'll instruct her student on how to prepare Stone Fruit Mostarda and a Roasted Freekeh Pilaf with Dried Figs. Recipes: Pan-Roasted Duck Breast with Stone Fruit Mostarda, Roasted Freekeh Pilaf with Dried Fig and Walnuts, Ice Pops Student: Ianthe Brautigan.
One of Joanne's favorite simple pleasures in life is toasted bread and melted cheese. In this episode entirely dedicated to bread and sandwiches, Joanne treats viewers to a trip to Della Fattoria bakery in Petaluma, and teaches her student how to make a Piadina Salmon Melt and a "Not Your Mother's Grilled Cheese" Sandwich. Recipes: Piadina Salmon Melt, Not Your Mother's Grilled Cheese Sandwich, Pullman Bread. Student: Lila Hood.
Joanne's mother passed down her passion of beans to her, so in this episode Joanne will take us to one of her favorite farms to pick some fresh beans. She'll also travel to an Alaskan Salmon hatchery, and then show her student how to prepare a Succotash and Maple-Mustard Glazed Cedar Plank Salmon dish. Recipes: Sweet Corn and Shell Bean Succotash, Cedar Plank Salmon with Maple-Mustard Glaze. Student: Elizabeth "Libby" Batzel
Joanne slows things down and shows us how to get two courses out of one slow cooked meal. After visiting a unique butcher shop that uses the whole animal, she'll teach her student how to braise a chuck roast with tomatoes and red wine - perfect Italian comfort food, slow and fresh. Recipes: Braised Beef Served in 2 Courses: Ragu with Pasta and Sliced Roast Beef; Long Braised Green Beans with Tomatoes Student: Geoff Rubendall.
In this special episode, Joanne takes us on a visit to her longtime friend and mentor Alice Water's Edible Schoolyard Project. We'll see what kind of work Alice is doing to give back to children, along with learning alongside Joanne's student how to make a fresh Farmer's Market Risotto with Squash Blossoms and Halibut Skewers with Pistachio-Mint Salsa. Recipes: Farmer's Market Risotto with Squash Blossoms, Grilled Halibut with Squash Ribbons, Pistachio-mint Salsa Student: Ali Levesque.
If Joanne had to pick one fruit or vegetable to be best friends with, it would be a simple, fresh tomato. Join her as she travels to Dirty Girl Produce farms and makes Fried Green Tomatoes and Bloody Marys with her student. Recipes: Fried Green Tomatoes with Red Tomato Mayonnaise, Bloody Maria with Fresh-pressed Tomato Juice and Muddled Serrano Student: Charles Baldwin.
Beyond Meat and Potatoes
Like Fred Astaire and Ginger Rogers, nothing is more satisfying than a duo of old favorites, so Joanne is always looking for fun and dynamic ways to prepare meat and potatoes. She visits Thistle Meats and McEvoy Ranch in Petaluma, California, and then Joanne and her student Joan will make skillet riblettes with aged balsamic and warm grilled potato salad with fennel. Join them as they update their favorites with style.
Joanne is a huge fan of eggs- - who doesn't have them in the fridge? - which makes them the perfect go-to food. They shine on their own, but are easy to dress up. Today, they are going to go to a California egg farm, and then Joanne and her student Stella will make yummy deviled eggs, open face toast with fennel, Frisee, prosciutto grana padano, and poached egg and lavender-lime souffle in a skillet. If you're an egg fan like Joanne is, this is the perfect show for you.
Joanne loves salads because the possible combinations of ingredients are endless. Today she's going to think outside the bowl with salads. Joanne and her team will go to La Nebbia, a prosciutteria in San Francisco, and Green String Farm with Bob Canard in Sonoma, California. With her student Lila in tow, they'll make an amazing PLT salad with prosciutto, mixed greens, and croutons, and a smoked black cod and apple slaw. So, join them as they get creative with salads.
If Joanne were stranded on a desert island and could only choose one vegetable, it would be onions. She would be literally lost without them! Today she's visiting McEvoy Olive Ranch in Western Marin County, and with her student Bridget, they'll make grilled coriander and cardamom dusted scallops, and farro risotto with caramelized onions and crisp shallots. Join them as they celebrate Alliums.
Joanne has a lot of nuts in her life, and feels she's much better for it. Nuts and seeds are a super easy way to keep your cooking fresh and creative. Today they're going to go to Taku Inlet in Alaska to fish for salmon, and then onto a California walnut farm. With her student Heather, together they'll make nut-crusted salmon, basmati rice with citrus, and a fabulous Nutella fondue with fresh ferries. Join them as they get nutty!
Growing up, Joanne spent many hours in her grandparents' garden. You can't get more fresh than a farm, so they're going to Beet Generation Farm to hang out with a new generation of organic farmers, and then to an Italian market. With their greens, Joanne and her student Geoff will make a dandelion, dale and kumquat salad with Marrakech spiced walnuts, and then grilled broccoli rabe wrapped in prosciutto. Come join them down on the farm.
When Joanne buys a perfect fillet of salmon, she loves to punch things up with fresh ingredients. Today she's going to Green String Farm in Northern California, then to meet her mentor at Chez Panisse and The Edible Schoolyard in Berkeley, California. With her student Santosh, they're going to make one of Joanne's absolute favorite salads - a little gem salad with green goddess dressing, pickled cucumbers, and then horseradish-crusted salmon, and finally dilled cucumbers with creme fraiche. These fresh, punchy flavors make for a fantastic meal.
Citrus Three Ways
Joanne has always wanted to do a cooking show where you don't cook. And fresh citrus is the key! She'll start by going to her restaurant Copita, and then to a citrus orchard in Yountville, California. With her student Kit, they'll make pomegranate kumquat and blood orange ceviche, followed by a citrus salsa. She's going to cheat a little bit by grilling some shrimp, and then oven-roasting quinoa. And for dessert: a refreshing citrus sorbet. Get ready to pucker up and get fresh.
Joanne loves to sit in front of the fire on long, lazy winter afternoons. These are perfect dishes to put in the oven and then curl up with a good book. But first, she's going to a cider manufacturer in Healdsburg, California. Then, with her friend Evan, they're going to make Za'atar-roasted chicken with root vegetable mash, and a mint cider cocktail. This is the perfect kind of comfort food to chase away the winter blues.
Italian cuisine is one of Joanne's favorite go-to's for cooking. She loves it so much because in Italy they take the freshest ingredients and cook them at the peak of the season. In this episode, they're going to visit an Italian market, and then with her student Katy, they're going to make a super easy mushroom pizza with Montasio and gorgonzola cheeses. Then they're going to get down to earth with a beef tenderloin stuffed with wild mushrooms. Join her as she travels through the heart and soul of Italy.
The vibrant soul of Mexican cooking has truly captured Joanne's heart and transformed the way she cooks. So today they're going to explore bright Mexican flavors. She goes to her restaurant Copita to meet Gonzalo, an amazing chef, and hang out in her organic garden. With her student Reggie, they're going to make Sausalito watercress and avocado salad, chicken with vinegar and tomatoes, mashed sweet potatoes, and Micheladas, a popular and spicy Mexican drink. Join her as they explore the soulful and vibrant flavors of Mexico.
You know how it is when you travel - you come home inspired by new ideas. Today she's going on a Moroccan detour. With her student Gina, they'll make chicken tagine with tomatoes and preserved lemon, walnut charmoula, and heirloom black rice, and they'll end with a sparkling cocktail. Come join them on a spicy Moroccan culinary journey.
What is the most over-the-top thing that you have ever tasted? For her, it's king crab straight from the source. She visits Tracy's Crab Shack in Juneau, Alaska. With her student Lauren, they'll make risotto Rosa with king crab with citrus gastrique, and a rhubarb crostata. Join them as they make a truly one-of-a-kind meal.
"Peter Piper Picked a Peck of Pickled Peppers." Try saying that three times fast. Today they're going to cook with a variety of different types of peppers and delicious Italian cheeses to create some amazing dishes. She's going to a wonderful Italian market, and with her student Melissa, they'll make simple pan-roasted Padron peppers with Marcona almonds and Grana Padano, butternut squash and Poblano Gratin, and an amazing pork tenderloin with Marash butter. You will love learning how to cook with fresh, flavorful peppers.
Joanne grew her first garden when she was a freshmen in college. All she had room for was a tiny herb garden on her windowsill, but boy, did that little garden inspire her to cook. Today she's going to Taku Inlet in Alaska where they'll fish for sockeye salmon, and with her student Santosh, they are going to make a slow roasted side of salmon, paired with a fresh herb salad with basil, arugula, parsley, mint, and cilantro, with a lemon vinaigrette. And finally for dessert, peach and basil ice pops. There is nothing that gives you more fresh flavors than cooking with herbs.