Joanne Weir's Cooking Class
(visit website)| Ch. | Title | Description | # | Day | Date | Time | Length | RPT | CC | DVS | AD MD |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 36.3 | Asparagus Salad with Tangy Relish & Rolled Pork wi | Joanne's watchful instruction and encouragement gives her student Yasu the confidence to try more challenging recipes. Yasu prepares Grilled Asparagus Salad with Lemon Shallot Relish and Pork Tenderloin with Onion, Orange and Fig Marmalade. Wine Segment: "What is a Master Sommelier?" with Master Sommelier Andrea Robinson. (16 of 26) WEB LINK |
216 | SU | 05/12/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Asparagus Salad with Tangy Relish & Rolled Pork wi | Joanne's watchful instruction and encouragement gives her student Yasu the confidence to try more challenging recipes. Yasu prepares Grilled Asparagus Salad with Lemon Shallot Relish and Pork Tenderloin with Onion, Orange and Fig Marmalade. Wine Segment: "What is a Master Sommelier?" with Master Sommelier Andrea Robinson. (16 of 26) WEB LINK |
216 | SU | 05/12/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Beet Gorgonzola Salad & Veal Chops | Joanne takes the challenge of changing her student Michael's mind about certain ingredients by teaching him two delicious recipes. Wine Segment: Cotes du Rhone for everybody with Master Sommelier Andrea Robinson. (17 of 26) WEB LINK |
217 | WE | 05/15/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Beet Gorgonzola Salad & Veal Chops | Joanne takes the challenge of changing her student Michael's mind about certain ingredients by teaching him two delicious recipes. Wine Segment: Cotes du Rhone for everybody with Master Sommelier Andrea Robinson. (17 of 26) WEB LINK |
217 | WE | 05/15/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Asparagus Puffs (Gougeres) and Lamb Skewers With F | Joanne shows how to peel fava beans; uses rosemary in an unexpected way; and, creates a seasonal twist on the classic French cheese gougeres. Recipes: Asparagus Cheese Puffs, Grilled Lamb on Rosemary Skewers with Warm Fava Salad. Wine Segment: Chateauneuf du Pape with Master Sommelier Andrea Robinson. (18 of 26) WEB LINK |
218 | SU | 05/19/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Asparagus Puffs (Gougeres) and Lamb Skewers With F | Joanne shows how to peel fava beans; uses rosemary in an unexpected way; and, creates a seasonal twist on the classic French cheese gougeres. Recipes: Asparagus Cheese Puffs, Grilled Lamb on Rosemary Skewers with Warm Fava Salad. Wine Segment: Chateauneuf du Pape with Master Sommelier Andrea Robinson. (18 of 26) WEB LINK |
218 | SU | 05/19/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Cherry Tomato Pizza & Fennel Arugula Salad | Joanne demystifies yeast--showing her student Jerry a foolproof pizza dough. Next she helps him create a well-seasoned vinaigrette. Wine Segment: Soave wines from the region around Venice with Master Sommelier Andrea Robinson. (19 of 26) WEB LINK |
219 | WE | 05/22/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Cherry Tomato Pizza & Fennel Arugula Salad | Joanne demystifies yeast--showing her student Jerry a foolproof pizza dough. Next she helps him create a well-seasoned vinaigrette. Wine Segment: Soave wines from the region around Venice with Master Sommelier Andrea Robinson. (19 of 26) WEB LINK |
219 | WE | 05/22/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Ricotta Mint Ravioli & Lemon Salad | Joanne makes pasta from scratch; Wine Segment: Understanding Italian wine labels with Master Sommelier Andrea Robinson. (20 of 26) WEB LINK |
220 | SU | 05/26/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Ricotta Mint Ravioli & Lemon Salad | Joanne makes pasta from scratch; Wine Segment: Understanding Italian wine labels with Master Sommelier Andrea Robinson. (20 of 26) WEB LINK |
220 | SU | 05/26/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Tomato & Mozzarella Farfalle & Crispy Cracker Brea | Joanne raises the curtain on her student Bob's cooking skills as she shows him how to make a tangy cheese pasta dish and roll dough for the crispiest cracker bread. Wine Segment: Pinot Gris and Pinot Grigio with Master Sommelier Andrea Robinson. (21 of 26) WEB LINK |
221 | WE | 05/29/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Tomato & Mozzarella Farfalle & Crispy Cracker Brea | Joanne raises the curtain on her student Bob's cooking skills as she shows him how to make a tangy cheese pasta dish and roll dough for the crispiest cracker bread. Wine Segment: Pinot Gris and Pinot Grigio with Master Sommelier Andrea Robinson. (21 of 26) WEB LINK |
221 | WE | 05/29/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Grilled Sea Bass with Romesco & Summer Vegetables | Joanne gives her student John a hands-on cooking lesson on grilling fish and vegetables indoors, and teaches him how to prepare a Spanish-inspired sauce. Wine Segment: Contrast and compliment in wine pairing with Master. Sommelier Andrea Robinson. (22 of 26) WEB LINK |
222 | SU | 06/02/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Grilled Sea Bass with Romesco & Summer Vegetables | Joanne gives her student John a hands-on cooking lesson on grilling fish and vegetables indoors, and teaches him how to prepare a Spanish-inspired sauce. Wine Segment: Contrast and compliment in wine pairing with Master. Sommelier Andrea Robinson. (22 of 26) WEB LINK |
222 | SU | 06/02/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Zucchini Blossom Risotto & Lemon-Shrimp Risotto | Joanne and her student make the perfect risotto including a special trick to produce the creamiest results. Wine Segment: The "Big Six" grapes with Master Sommelier Andrea Robinson. (23 of 26) WEB LINK |
223 | WE | 06/05/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Zucchini Blossom Risotto & Lemon-Shrimp Risotto | Joanne and her student make the perfect risotto including a special trick to produce the creamiest results. Wine Segment: The "Big Six" grapes with Master Sommelier Andrea Robinson. (23 of 26) WEB LINK |
223 | WE | 06/05/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Salmon with Herb Sauce & Orange Olive Oil Cake | Joanne shares her trick for cooking salmon, creating a fresh herb sauce, and gives her student Yasu her first baking lesson. Wine Segment: Describing wines with food terms, with Master Sommelier Andrea Robinson. (24 of 26) WEB LINK |
224 | SU | 06/09/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Salmon with Herb Sauce & Orange Olive Oil Cake | Joanne shares her trick for cooking salmon, creating a fresh herb sauce, and gives her student Yasu her first baking lesson. Wine Segment: Describing wines with food terms, with Master Sommelier Andrea Robinson. (24 of 26) WEB LINK |
224 | SU | 06/09/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Veal Chops with Salad & Pineapple Sorbet | 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. Wine Segment: Let's talk about Rose, with Master Sommelier Andrea Robinson. (25 of 26) WEB LINK |
225 | WE | 06/12/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Veal Chops with Salad & Pineapple Sorbet | 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. Wine Segment: Let's talk about Rose, with Master Sommelier Andrea Robinson. (25 of 26) WEB LINK |
225 | WE | 06/12/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Golden Gazpacho & Chicken Breasts with Relish | 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 & Chicken Breasts with Relish. Wine Segment: Albarino from Spain with Master Sommelier Andrea Robinson. (26 of 26) WEB LINK |
226 | SU | 06/16/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Golden Gazpacho & Chicken Breasts with Relish | 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 & Chicken Breasts with Relish. Wine Segment: Albarino from Spain with Master Sommelier Andrea Robinson. (26 of 26) WEB LINK |
226 | SU | 06/16/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Stuffed Chicken Breasts & Fava Fennel Salad | Joanne teaches her student Geoff a new way to prepare chicken using some of his favorite ingredients, and shows him how with a little work he can create a vibrant, fragrant salad.
Wine Segment: Pairing Sauvignon Blanc with goat cheese, with Master Sommelier Andrea Robinson. (1 of 26) WEB LINK |
201 | WE | 06/19/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Stuffed Chicken Breasts & Fava Fennel Salad | Joanne teaches her student Geoff a new way to prepare chicken using some of his favorite ingredients, and shows him how with a little work he can create a vibrant, fragrant salad.
Wine Segment: Pairing Sauvignon Blanc with goat cheese, with Master Sommelier Andrea Robinson. (1 of 26) WEB LINK |
201 | WE | 06/19/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Pork Chops, Lemon Freeze & Citrus Crisps | Joanne gives her student Cheryl and intensive hands-on lesson on brining pork chops, cleaning dried mushrooms, and rolling and cutting out cookie dough. Wine Segment: The Rioja wines of Spain, with Master Sommelier Andrea Robinson. (2 of 26) WEB LINK |
202 | SU | 06/23/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Pork Chops, Lemon Freeze & Citrus Crisps | Joanne gives her student Cheryl and intensive hands-on lesson on brining pork chops, cleaning dried mushrooms, and rolling and cutting out cookie dough. Wine Segment: The Rioja wines of Spain, with Master Sommelier Andrea Robinson. (2 of 26) WEB LINK |
202 | SU | 06/23/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Shellfish Orzo Stew & Orange, Avocado Salad | Joanne shows her student Leigh techniques and pointers for working with and selecting the freshest seafood for a hearty, healthy stew, and how to segment citrus and prepare vinaigrette for a refreshing salad. (3 of 26) WEB LINK |
203 | WE | 06/26/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Shellfish Orzo Stew & Orange, Avocado Salad | Joanne shows her student Leigh techniques and pointers for working with and selecting the freshest seafood for a hearty, healthy stew, and how to segment citrus and prepare vinaigrette for a refreshing salad. (3 of 26) WEB LINK |
203 | WE | 06/26/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Sausage Crostini, Goat Cheese Linguine & Melons in | Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule. (4 of 26) WEB LINK |
204 | SU | 06/30/13 | 06:00pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Sausage Crostini, Goat Cheese Linguine & Melons in | Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule. (4 of 26) WEB LINK |
204 | SU | 06/30/13 | 11:30pm | 00:26:46 | (RPT) | (CC) | × | ST |