Back home in San Francisco, Joanne teaches us her family pickling recipes. Back in San Francisco, Joanne makes risotto with Amarone wine and radicchio and demonstrates extruded pasta. Back in her San Francisco kitchen, she makes tomato corn chowder and eggs in purgatory. Back home in San Francisco, Joanne makes traditional couscous, a couscous salad and a couscous desert. Episode 3: Beef and Cabernet Joanne takes you to a hilltop in the spectacular Eastern Washington Mountains to cook an amazing beef tenderloin and Cabernet-inspired feast. We visit Kefalonia Fisheries in Athens and travel to the small island of Kea to see the freshest fish become an amazing stew in a portside restaurant. Episode 6: Moroccan Spice Joanne takes you to the source of some of her favorite spices, a quintessential spice soukin the markets of Marrakech.
Recipes: Potato Rosemary Harvest Bread; Beef Tenderloin Roulade with Pistachio, Parsley and Lemon Zest; Roasted Harvest Vegetables; Dry Rub Steaks with Charred Tomato and Corn Salsa; Grilled Steak, Potato, and Herb Salad. Sun, Jun 16 8:30 A. Wed, May 22 2:30 P. Recipes: Chicken pastissada with polenta; Tomato corn chowder; Eggs in purgatory. And then she joins her students to create individual tagines and fires up braziers to cook them outdoors. Episode 12: Greek Classics Travel with Joanne and her students to the Greek Isle of Kea where they learn how to make tomato bread, stuffed peppers, and roasted lamb. We visit a sustainable caviar farm in Northern California for a reserve tasting and see their modern techniques for raising this classic delicacy.
Join Joanne on her quest to find the key ingredient to create extraordinary dishes: Inspiration! Take a culinary journey with Joanne Weir through some of the most flavorful destinations in the world! Later, Joanne finds luck in a hidden corner of the Medina. Back in her California kitchen, we learn how to make a modern chicken tangia. Recipes: Maldon Salt Pretzels and Tarte Flambee 109 Moroccan Salads Travel with Joanne and her students in Marrakech, Morocco to learn about Moroccan salads and experience the food and spectacle of the Marrakesh medina at night. In Northern California, Joanne visits a sustainable caviar farm for a tasting of a lifetime and then shares how a few dollops of caviar can turn homemade pizza into a celebration! Wed, Jun 5 8:30 A. Back home in San Francisco, Joanne will make Risotto with Amarone Wine aand Radicchio and demonstrate extruded pasta. Join Joanne on her quest to find the key ingredient to create extraordinary dishes: Inspiration! Ever the cooking teacher, Joanne brings the flavors home to make dishes with readily-available ingredients and techniques that are easy to grasp.
Episode 5: Caviar Joanne takes you right to the source of one of her favorite ingredients: caviar. Joanne travels to Marrakech, where she discovers a potter who makes a tagine pot large enough to serve ten! Recipes: Four-step traditional couscous; Couscous, chickpea, lemon and ginger salad; Orange blossom water, honey, dried apricots, istachio and couscous dessert. Back in San Francisco Joanne teaches her student, ballet soloist James Sofranko, how to make Msemmen and a pizza in the home kitchen. Recipes: Traditional lamb tangia; Modern chicken tangia with dried cherries and almonds; Khobz bread. Season 1, Episode 2 February 12, 2018 Season 1, Episode 2 February 12, 2018 Joanne and her students explore Greek food and culture on the island of Kea in Greece.
Episode 8: Pickling Amsterdam Style Today in Amsterdam we visit the farmers market in the Noordermarkt and taste the hugely popular dish of pickled herring. Episode 2: Tagines Joanne visits a potter in Marrakech, Morocco to learn how the classic tagine pot is created, and then her students make traditional tagines over open-flame braisers. Recipes: Sea Bass Tagine with fennel peas and potatoes; Lamb Tagine with Artichokes, Preserved Lemons and Olives; Preserved Lemons. Get ready to take a culinary journey with Joanne through flavorful destinations, from just down the road to across the globe! Wed, May 15 2:30 P. Joanne brings the flavors back to her home kitchen to create an amazing modern fish stew. Back in her home kitchen, Joanne makes a tangy dry rub flank steak with charred tomatoes and corn salsa. Recipes: Fried Olives, Olive and Dried Fig Tapenade, Warm Marinated Olives, Pissaladiere, Chickpea, Herb and Olive Salad Provencal, Roast Side of Salmon with Olive Salsa Verde, and Olive Oil Cake 107 For the Love of Figs Joanne visits a California fig orchard and learns about both fresh and dried figs.
Wed, May 29 8:30 A. We visit the Rialto Market where Venetians have bought their food for almost a thousand years, then take a break at a bacaro for a glass of wine and a tasty snack. Recipes: Polenta Triangles with Shrimp Saor: Polenta; Venetian Spritz. Episode 10: Chocolate Travel to La Maison Christian in Strasbourg, France, to make chocolate truffles with owner Christophe Meyer, then visit Heidelberg, Germany, to taste some of their finest chocolates. Join Joanne in beautiful Marrakech, where she uses aromatic spices to prepare a luscious tangia in the coals from an underground open flame oven. Recipes: Beef Kefta and Garden Salad, Three Moroccan Salads- Roasted Beets, Pistachios and Cumin, Roasted Carrots with Sheep Feta and Orange, and Cherry Tomato, Preserved Lemon and Roasted Yellow Peppers 110 The Greek Kitchen Travel to the tiny Island of Kea in Greece to learn all about Moussaka and Scordalia.
Sun, May 19 8:30 A. Back home in San Francisco, we will make traditional couscous, a couscous salad and a couscous desert. We also visit Rüdesheim am Rhein to taste some of their famous locally-made brandy. Throughout this cinematic new series, Joanne's curious nature and passion for good food combine for a thrilling adventure. Wed, Jun 5 2:30 P. Wed, Jun 12 2:30 P. Discover the various culinary traditions of Alsace on a river cruise down the picturesque Rhine.
Recipes: Moussaka, Skordalia with Spinach and Walnuts, and Pastitso 111 Pasta from Scratch Join Joanne as she travels to Antico Locanda Sul Mincio with her students to enjoy a 7-course tortaloni banquet and then returns to master the fine art of making homemade tortaloni. Far beyond simply following recipes, she shares the lessons and stories behind them in each episode. Episode 9: The Wonders of Warka Travel to Morocco with Joanne and her students and learn how to make the paper-thin pastry dough Warka and the classic sweet and savory Bisteeya. Explore the destinations, meet the local people, and cook with great ingredients that have inspired Joanne throughout her career. Recipes: Chickpea Soup with Ras El Hanout; Ras El Hanout Almond Brittle; Tangerine Semifreddo with Salty Ras El Hanout Almond Brittle. Recipes: Chicken Pastissada with Polenta, Tomato Corn Chowder, and Eggs in Purgatory 106 Olives Join Joanne and group of food bloggers in the California wine county to learn about olives and cook up an olive themed dinner.
Paul has produced over 400 thirty-minute programs for Public Television. A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman. Learn to make the quintessential Moroccan bread. She travels and teaches extensively around the world as well as in her San Francisco studio kitchen. Season 1, Episode 1 February 5, 2018 Season 1, Episode 1 February 5, 2018 In the premiere, Joanne and her students attend a cooking class in the Veneto, Italy; create a two-course meal featuring the region's famous Amarone wine; and explore one of the region's most historic rice mills.
Recipes: Fried olives; Olive and dried fig tapenade; Warm marinated olives; Pissaladiere; Chickpea, herb and olive salad Provencal; Roast side of salmon with olive salsa verde; Olive oil cake. Recipes: Upside Down Roasted Chicken with Vegetables; Warm German Potato Salad. Back in her San Francisco kitchen, she will make a Tomato Corn Chowder and Eggs in Purgatory. From discovering aromatic fresh spices in the vibrant souks of Morocco to cruising the Rhine River to find an entire museum devoted to mustard, to preparing a simple, yet modern fish stew with a chef on the pristine island of Kea in Greece, Joanne shares inspiration from people and cultures from around the world. Back in her San Francisco kitchen, Joanne teaches you how to bring the flavors of Venice to your home.