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Series Information

Web site: http://www.joanneweir.com

Details

The James Beard award-winning cooking teacher and chef returns to share more culinary techniques, tips, and fundamentals.

TV Schedule

Eat Your Vegetables #111 [TV-G]
Joanne prepares a satisfying bulgur and feta salad and fried potato and spiced red pepper frittata that would satisfy vegetarians and meat-eaters alike.

  • KET2 Thursday, September 11 at 9:00 am EDT

Magical Morocco #112 [TV-G]
Recipes include spiced lentil soup, warm Moroccan chicken and sweet potato salad, and Marrakech 75 cocktail.

  • KET2 Thursday, September 18 at 9:00 am EDT

Asia Express #113 [TV-G]
Joanne and her student prepare grilled yellowtail tuna burgers with wasabi mayonnaise and Thai cabbage and grapefruit slaw.

  • KET2 Thursday, September 25 at 9:00 am EDT

Italian Marketplace #114 [TV-G]
Inspired by the roasted chickens in the marketsof Italy Joanne teaches her student Joan her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione.

  • KET2 Thursday, October 2 at 9:00 am EDT

Gingerly #115 [TV-G]
Joanne and her student Ron prepare mussels steamed with mustard greens, lemon grass, and ginger with grilled bread and ginger aioli.

  • KET2 Thursday, October 9 at 9:00 am EDT

You Say Tomato #116 [TV-G]
Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad.

  • KET2 Thursday, October 16 at 9:00 am EDT

Go Nuts! #117 [TV-G]
Joanne goes "nuts" and makes for us her five-spice, ginger, and cayenne packed Asian toasted nuts. Then she encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps, and cardamom-scented rice with toasted almonds.

  • KET2 Thursday, October 23 at 9:00 am EDT

Fast Forward to Dinner #118 [TV-G]
With her student Bonnie, Joanne makes oven-roasted sausages and lazy-girl sauerkraut.

  • KET2 Thursday, October 30 at 9:00 am EST

Passport to Sardinia #119 [TV-G]
The island of Sardinia is one of Joanne's favorite places. She created a menu to take her student Di there, fregola with clams and tomatoes and a yellow and green bean salad with cherry tomatoes and basil.

  • KET2 Thursday, November 6 at 9:00 am EST

Journey to Italy #120 [TV-G]
Joanne and her student Barbra prepare a simple salad of fig and prosciutto, then slowly adds just enough red wine for a faro risotto, and finally ends the meal with a dessert of strawberry, port, and black pepper.

  • KET2 Thursday, November 13 at 9:00 am EST

Rustic Yet Refined #121 [TV-G]
Joanne makes a classic Italian frico, a spiced lentil and herb salad, and halibut wrapped in prosciutto.

  • KET2 Thursday, November 20 at 9:00 am EST

I'm Inspired #122 [TV-G]
Joanne prepares salad with roasted beets and gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree.

  • KET2 Thursday, November 27 at 9:00 am EST

Kicking Up The Classics #123 [TV-G]
Joanne and her student Lauren prepare lamb and black bean chili and corn muffinsa with a red pepper jelly surprise.

  • KET2 Thursday, December 4 at 9:00 am EST

Market to Table #124 [TV-G]
Joanne and her student Kyle prepare fresh sugar snap pea soup and fettuccine with asparagus, prosciutto, and lemon creme fraiche.

  • KET2 Thursday, December 11 at 9:00 am EST

Food Memories #125 [TV-G]
Joanne and her student Di prepare a classic pizza strata and a dessert inspired by limoncello.

  • KET2 Thursday, December 18, 2014 at 9:00 am EST

Summer's Bounty #126 [TV-G]
Joanne her student Leah prepare salad perfectly dressed with a buttermilk blue cheese dressing, spicy spaghetti, and a blueberry frozen yogurt.

  • KET2 Thursday, December 25, 2014 at 9:00 am EST
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Links

Official web site: http://www.joanneweir.com

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