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.
Salmon with Herb Sauce & Orange Olive Oil Cake (#224) Duration: 26:46 STEREO TVG
Joanne shares her trick for cooking salmon and creating a fresh herb sauce, and gives her student Yasu her first baking lesson. Recipes: olive oil and orange-essence cake with soft cream, crisp salmon with green herb and caper sauce. Student: Yasu Maskay - Public Relations Consultant. Wine Segment: Describing wines with food terms.
- KQED Life: Mon, Nov 24, 2014 -- 6:00pm
Veal Chops with Salad & Pineapple Sorbet (#225) Duration: 26:46 STEREO TVG
Joanne teaches her student Kyle a classic Milanese main course topped with a salad followed by a refreshing sorbet drizzled with a unique ingredient that gets a raised eyebrow from Kyle. Recipes: golden veal with arugula and tomato salad, pineapple sorbet with olive oil and fleur de sel. Student: Kyle Khasigian - Graduate Student. Wine Segment: Let's talk about Rose.
- KQED Life: Tue, Nov 25, 2014 -- 6:00pm
Golden Gazpacho & Chicken Breasts with Relish (#226) Duration: 26:46 STEREO TVG
Joanne helps her student Del develop his knife skills by teaching him to chop, mince, and dice vegetables and other ingredients for two of her specialties. Recipes: golden gazpacho with garlic croutons, grilled chicken breasts with sweet corn and pepper relish. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Albarino from Spain with Master Sommelier Andrea Robinson.
- KQED Life: Wed, Nov 26, 2014 -- 6:00pm email reminder