Current A–Z Programs

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Joanne Weir's Cooking Confidence

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.3 Harvest Time Joanne prepares a vegetarian feast, beginning with a luscious butternut squash soup. And then for a twist with her student Sasha, she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic. (2 of 13)
WEB LINK
202 FR 04/04/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Harvest Time Joanne prepares a vegetarian feast, beginning with a luscious butternut squash soup. And then for a twist with her student Sasha, she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic. (2 of 13)
WEB LINK
202 FR 04/04/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Harvest Time Joanne prepares a vegetarian feast, beginning with a luscious butternut squash soup. And then for a twist with her student Sasha, she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic. (2 of 13)
WEB LINK
202 SA 04/05/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK
102 SA 04/05/14 09:30am 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK
102 SA 04/05/14 09:30pm 00:26:46 (RPT) (CC) × ST
36.3 Pizza with Pizazz Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza. Together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. (2 of 26)
WEB LINK
102 SU 04/06/14 03:30pm 00:26:46 (RPT) (CC) × ST
36.3 Middle-East Feast Or Spice It Up Joanne shows how preserved lemons add vibrancy and a bright taste to hummus. Jerry spices it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous. (3 of 13)
WEB LINK
203 MO 04/07/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Middle-East Feast Or Spice It Up Joanne shows how preserved lemons add vibrancy and a bright taste to hummus. Jerry spices it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous. (3 of 13)
WEB LINK
203 MO 04/07/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Middle-East Feast Or Spice It Up Joanne shows how preserved lemons add vibrancy and a bright taste to hummus. Jerry spices it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous. (3 of 13)
WEB LINK
203 TU 04/08/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Dinner Time Sizzle Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma. She shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. (4 of 13)
WEB LINK
204 FR 04/11/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Dinner Time Sizzle Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma. She shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. (4 of 13)
WEB LINK
204 FR 04/11/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Dinner Time Sizzle Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma. She shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. (4 of 13)
WEB LINK
204 SA 04/12/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Spiced Up Joanne turns fresh plums into a cheese-worthy chutney with ginger. Later, she uses a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub and Pan Roasted Potatoes with Black and Yellow Mustard seeds. (5 of 13)
WEB LINK
205 MO 04/14/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Spiced Up Joanne turns fresh plums into a cheese-worthy chutney with ginger. Later, she uses a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub and Pan Roasted Potatoes with Black and Yellow Mustard seeds. (5 of 13)
WEB LINK
205 MO 04/14/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Spiced Up Joanne turns fresh plums into a cheese-worthy chutney with ginger. Later, she uses a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub and Pan Roasted Potatoes with Black and Yellow Mustard seeds. (5 of 13)
WEB LINK
205 TU 04/15/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Crowd Pleasers Joanne starts with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce. They toast the meal with a grown up Big Girl Lime Milk Shake. (6 of 13)
WEB LINK
206 FR 04/18/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Crowd Pleasers Joanne starts with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce. They toast the meal with a grown up Big Girl Lime Milk Shake. (6 of 13)
WEB LINK
206 FR 04/18/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Crowd Pleasers Joanne starts with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce. They toast the meal with a grown up Big Girl Lime Milk Shake. (6 of 13)
WEB LINK
206 SA 04/19/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Making Waves Or Marrakech Express Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. (7 of 13)
WEB LINK
207 MO 04/21/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Making Waves Or Marrakech Express Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. (7 of 13)
WEB LINK
207 MO 04/21/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Making Waves Or Marrakech Express Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. (7 of 13)
WEB LINK
207 TU 04/22/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Spanish Fiesta Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella. (8 of 13)
WEB LINK
208 FR 04/25/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Spanish Fiesta Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella. (8 of 13)
WEB LINK
208 FR 04/25/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Spanish Fiesta Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella. (8 of 13)
WEB LINK
208 SA 04/26/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Argentina Remembered Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. Potatoes get the double treatment of roasting and grilling becoming twice as flavorful. (9 of 13)
WEB LINK
209 MO 04/28/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Argentina Remembered Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. Potatoes get the double treatment of roasting and grilling becoming twice as flavorful. (9 of 13)
WEB LINK
209 MO 04/28/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Argentina Remembered Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. Potatoes get the double treatment of roasting and grilling becoming twice as flavorful. (9 of 13)
WEB LINK
209 TU 04/29/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Bistro Style Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. (10 of 13)
WEB LINK
210 FR 05/02/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Bistro Style Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. (10 of 13)
WEB LINK
210 FR 05/02/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Bistro Style Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. (10 of 13)
WEB LINK
210 SA 05/03/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 You Say Harissa Each time Joanne travels, she loves to find ways to bring exotic flavors home. She shows how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. (11 of 13)
WEB LINK
211 MO 05/05/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 You Say Harissa Each time Joanne travels, she loves to find ways to bring exotic flavors home. She shows how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. (11 of 13)
WEB LINK
211 MO 05/05/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 You Say Harissa Each time Joanne travels, she loves to find ways to bring exotic flavors home. She shows how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. (11 of 13)
WEB LINK
211 TU 05/06/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Summer In Italy Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto. Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg). Student: Sasha Bernstein. (12 of 13)
WEB LINK
212 FR 05/09/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Summer In Italy Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto. Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg). Student: Sasha Bernstein. (12 of 13)
WEB LINK
212 FR 05/09/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Summer In Italy Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto. Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg). Student: Sasha Bernstein. (12 of 13)
WEB LINK
212 SA 05/10/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Simply Delicious Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin. (13 of 13)
WEB LINK
213 MO 05/12/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Simply Delicious Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin. (13 of 13)
WEB LINK
213 MO 05/12/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Simply Delicious Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin. (13 of 13)
WEB LINK
213 TU 05/13/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Market to Table Joanne's day begins at the farmer's market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon creme fraiche.
WEB LINK
124 SA 05/31/14 09:00am 00:26:46 (RPT) (CC) × ST
36.3 Market to Table Joanne's day begins at the farmer's market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon creme fraiche.
WEB LINK
124 SA 05/31/14 09:00pm 00:26:46 (RPT) (CC) × ST