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Joanne Weir's Plates and Places

Joanne Weir's Plates and Places

Joanne Weir

Awarded the first IACP Julia Child Cooking Teacher Award of Excellence, Joanne Weir shares a lifetime of experience that flavors everything she touches.



Risotto
#101
Attend a cooking class in the Veneto, Italy with Joanne and her students as they create a two-course meal featuring the region's famous Amarone wine and explore one of the region's most historic rice mills. Back home in San Francisco, Joanne makes risotto with Amarone wine and radicchio and demonstrates extruded pasta. Recipes: Amarone and radicchio risotto; Extruded rigatoni; Beef braised in two courses.


It's All Greek to Me
#102
Join Joanne and her students as they explore Greek food and culture on the island of Kea in Greece. Cook fish in fig leaves two ways and whip up two phyllo pies, one sweet and one savory. Recipes: Aglaia's spinach and leek pie; Honey semolina custard pie-galaktoboureko; Grilled fish in fig leaves; Fish in fig leaves with fig salsa.


Tangia
#103
Journey to Morocco with Joanne and her students as they learn first-hand how to make this humble yet delicious Moroccan stew called a tangia. Back in her California kitchen, we learn how to make a modern chicken tangia. Learn to make the quintessential Moroccan bread. Recipes: Traditional lamb tangia; Modern chicken tangia with dried cherries and almonds; Khobz bread.


Cookies
#104
Join Joanne as she travels the world, in search of the perfect cookie in Amsterdam, Riquewihr, France, the Greek islands, Italy, and back in San Francisco, where she makes an ice cream sandwich. Recipes: Stroopwafel cookies; Aglaia's almond cookies; Sbrisolona; Coconut macaroons; Burnt caramel ice cream sandwiches.


You Say Tomato
#105
Join Joanne as she travels to Parma, Italy to learn about the exceptional Italian tomato, and then brings them to her villa kitchen in Verona to make a comforting meal with her students. Back in her San Francisco kitchen, she makes tomato corn chowder and eggs in purgatory. Recipes: Chicken pastissada with polenta; Tomato corn chowder; Eggs in purgatory.


Olives
#106
Join Joanne and group of food bloggers in the California wine county to learn about olives and cook up an olive themed dinner. 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.


For The Love of Figs
#107
Joanne visits a California fig orchard and learns about both fresh and dried figs. Back in the kitchen, she makes spiked fig jam and a fig tart. Recipes: Goat cheese tart with figs and prosciutto; Fig jam with Armagnac.


Taste of Alsace
#108
Experience Alsace, France as Joanne explores the quaint and picturesque town of Riquewihr and learns about Alsatian tarts, pretzels and one of her favorite food wines, Riesling. Recipes: Maldon salt pretzels; Tarte flambe.


Moroccan Salads
#109
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. Recipes: Beef kefta and garden salad; Three Moroccan salads: roasted beets, pistachios and cumin; Roasted carrots with sheep feta and orange; Cherry tomato, preserved lemon and roasted yellow peppers.


The Greek Kitchen
#110
Travel to the tiny Island of Kea in Greece to learn all about moussaka and skordalia. Back home in Joanne's San Francisco kitchen, she makes a Joanne's skordalia and her pastitsio. Recipes: Moussaka; Skordalia with spinach and walnuts; Pastitsio.


Pasta from Scratch
#111
Join Joanne as she travels to Antica Locanda Sul Mincio with her students to enjoy a seven-course tortaloni banquet and then returns to master the fine art of making homemade tortaloni. In her studio kitchen, she makes red pepper linguine with clams as well as rolls some special herb pappardelle. Recipes: Tortaloni; Spinach pasta: ravioli with tomatoes and basil; Red pepper linguine saffron, paprika, cayenne, clams, and tomato; Pappardelle with herbs.


Cooking In Strasbourg
#112
Join Joanne and her students as they travel down the Rhine River to visit Strasbourg in northern France. There, she learns about choucroute at the famous Maison de Tanneurs restaurant, and makes it in her river ship galley kitchen. Recipes: Sauerkraut with pork shoulder and sausages; Roasted beet salad with watercress and hazelnuts.


Couscous
#113
Today we're going to the source to visit some Berber women just outside Marrakech who learn the fine art of making couscous like the women from Morocco have made for generations. Back home in San Francisco, Joanne makes traditional couscous, a couscous salad and a couscous desert. Recipes: Four-step traditional couscous; Couscous, chickpea, lemon and ginger salad; Orange blossom water, honey, dried apricots, istachio and couscous dessert .


Flavors of the Rhine
#201
Joanne takes you to the spectacular castle-filled Middle Rhine Valley, a UNESCO World Heritage site. She visits the Heidelberg Castle, and makes some of her favorite local dishes. Joanne also visits Rudesheim am Rhein to taste some of their famous locally-made brandy. Recipes: Herb spatzle; pork tenderloin with red onions, cabbage and apples.


Tagines
#202
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. Back in her San Francisco home kitchen, she makes two more tagine variations al fresco. Recipes: Sea bass tagine with fennel peas and potatoes; lamb tagine with artichokes, preserved lemons and olives; preserved lemons.


Beef and Cabernet
#203
Joanne takes you to a hilltop in the spectacular Eastern Washington Mountains to cook an amazing beef tenderloin and cabernet-inspired feast. Back in her home kitchen, she makes a tangy dry rubbed flank steak with charred tomatoes and corn salsa. 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.


The Flavors of Venice
#204
Join Joanne as she visits one of the most romantic destinations in the world. She goes to the Rialto Market where Venetians have bought their food for almost a thousand years, then takes a break at a bacaro for a glass of wine and a tasty snack. Back in her San Francisco kitchen, Joanne teaches how to bring the flavors of Venice to your home. Recipes: Polenta triangles with shrimp saor: polenta; Venetian spritz.


Caviar
#205
Joanne takes you right to the source of one of her favorite ingredients: caviar. She visits a sustainable caviar farm in Northern California for a reserve tasting, and sees their modern techniques for raising this classic delicacy. Back in her home kitchen, she shows how to elevate several recipes with this extravagant ingredient. Recipes: Celebration pizza with smoked salmon and caviar; devilish eggs with caviar.


Moroccan Spice
#206
Joanne takes you to the source of some of her favorite spices, a quintessential spice souk in the markets of Marrakech. Later, she finds luck in a hidden corner of the Medina. Back in her kitchen, she shows how to create authentic Moroccan dishes with a little help from the spice shop. Recipes: Chickpea soup with ras el hanout; ras el hanout almond brittle; tangerine semifreddo with salty ras el hanout almond brittle.


The Seafood of Greece
#207
Join Joanne as she explores the seafood specialties of Greece. She visits Kefalonia Fisheries in Athens, and travels to the small island of Kea to see the freshest fish become an amazing stew in a portside restaurant. Joanne brings the flavors back to her home kitchen to create an amazing modern fish stew. Recipes: Fish and shellfish stew; herb roasted whole fish.


Pickling Amsterdam Style
#208
Today in Amsterdam, Joanne visits the farmers market in the Noordermarkt, and tastes the hugely popular dish of pickled herring. Back home in San Francisco, she teaches her family pickling recipes. Recipes: Homemade sauerkraut; Mama's garlic and dill pickles; pickled asparagus.


The Wonders of Warka
#209
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. Then join Joanne in her kitchen as she makes several traditional warka dishes. Recipes: Warka with a brush; sweet bisteeya; triangles and cigars with spiced shrimp filling.


Chocolate
#210
Travel to La Maison Christian in Strasbourg, France to make chocolate truffles with owner Christophe Meyer, and then visit Heidelberg, Germany to taste some of their finest chocolates. Back in Joanne's kitchen, she makes a luscious chocolate tart and a perfect late night snack. Recipes: Chocolate hazelnut tart; salted bittersweet chocolate pot de creme.


Moroccan Flatbread
#211
After a quick breakfast featuring traditional Msemen bread, Joanne travels to the Atlas Mountains to experience the rustic Berber Market. Back in San Francisco, she teaches her student, ballet soloist James Sofranko, how to make msemen and a Moroccan pizza in the home kitchen. Recipes: Msemmen flatbread; Moroccan "pizza" with cilantro and preserved lemons.


Greek Classics
#212
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. Then join her back in her home kitchen where she makes her versions of some Greek classics, including a salad Joanne remembers from her very first trip to Greece. Recipes: Stuffed peppers; roasted lamb; tomato bread; lamb sirloin; tomato breadsticks; Greek salad with caper leaves.


Mustard
#213
Visit Cologne, Germany with Joanne to taste mustard at a company that's been milling mustard since 1810. Then join her and her students at a restaurant for the classic Cologne dish "Himmel und Ä







 

Journey with Joanne Weir as she embarks on a global quest to find the key ingredient to extraordinary dishes: inspiration!

Joanne’s curious nature and passion for good food take her on thrilling culinary adventures — from preparing a luscious tangia in an underground oven in exotic Marrakech to creating the perfect risotto from a rice-grower in Italy to mastering the time-honored art of cooking lamb on the Greek island of Kea. In each episode, Joanne and her guests demystify harissa, preserved lemons and white balsamic vinegar and other ingredients that can add vibrant new flavors to your home cooking. Closer to home, Joanne finds these ingredients at local markets and farms and, together with her students, gives them a tasty twist in her San Francisco kitchen.

Distributed by: American Public Television (APT)


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