Web site: http://www.joanneweir.com
The James Beard award-winning cooking teacher and chef returns to share more culinary techniques, tips, and fundamentals.
Eat Your Vegetables #111
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Official web site: http://www.joanneweir.com