Joanne Weir's Cooking Confidence

Episode 201 | Italian Flavor Or Slow Food, Italian Style

Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta.
Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano
Student: Cheryl Kovelchik

Episode 202 | Harvest Time

Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making 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.
Recipes: Roasted Butternut Squash and Carrot Soup with Coriander Oil, Semolina Gnocchi with Brown Butter and Fried Sage (Parm-Reg), Kale with Garlic and White Balsamic
Student: Sasha Bernstein

Episode 203 | Middle-East Feast Or Spice It Up

Joanne shows us how preserved lemons add vibrancy and a bright taste to hummus. Then, Jerry is back and ready to spice 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.
Recipes: Spiced Humus with Preserved Lemons, Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, Pearl Couscous (and variations)
Student: Jerry Feldman

Episode 204 | Dinner Time Sizzle

Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then 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.
Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas
Student: Sarina Crivello

Episode 205 | Spiced Up

First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds.
Recipes: Plum and Ginger Chutney with Italian Cheeses, Roasted Chicken Thighs with Indian Rub, Pan-Roasted Potatoes with Black and Yellow Mustard Seeds
Student: Joan Boada

Episode 206 | Crowd Pleasers

Joanne creates a meal fit for guests, starting 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, and they toast the meal with a grown up Big Girl Lime Milk Shake.
Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake
Student: Jack Cohen

Episode 207 | 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.
Recipes: Romaine Waves with Honey and Cardamom and Moroccan Spiced Almonds, Moroccan Merguez Lamb Burgers, Yogurt, Cucumber and Ginger Sauce
Student: Leah Ballantyne

Episode 208 | 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.
Recipes: Sweet Pea Gazpacho, Shellfish Paella
Student: Ron Martin

Episode 209 | 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. And potatoes get the double treatment of roasting and grilling becoming twice as flavorful.
Recipes: Gazpacho Salad, Grilled Skirt Steak with Chimichurri, Roasted and Grilled Potatoes
Student: Leigh Balkon

Episode 210 | 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.
Recipes: Butter Lettuce with Green Goddess Dressing, Mushroom and Blue Cheese Galette
Student: Aggie Gettys

Episode 211 | You Say Harissa

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle 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.
Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables
Student: Michelle Soto

Episode 212 | 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

Episode 213 | 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

Episode 101 | Spain on My Mind

Joanne shares with us her emotional connection to Spain.
Recipes: Salmorejo and Spanish Lamb Stew
Student: Joan Boada, Principal Dancer, San Francisco Ballet

Episode 102 | Pizza with Pizazz

Joanne welcomes her student Geoff to class with a quick and easy salmon and pickled onion pizza.
Recipes: Lavash Pizza with Herb Salad, Arugula and Orange Salad, and Lemon Turkey Cutlets
Student: Geoff Rubendall, Civil Engineer

Episode 103 | Simply Elegant

Joanne greets her student Sarina with a bruschetta salad and it is quickly apparent Sarina is the perfect student for dishes that are simple enough for a weeknight, yet elegant enough for Saturday night.
Recipes: Bruschetta Salad with Prosciutto di San Daniele and Greens, Clams with Chorizo and Orange, and Vanilla Ice Cream with Blueberry Maple Syrup Compote
Student: Sarina Crivello, Apple Specialist

Episode 104 | Flavor Fiesta

It’s a party when Joanne and her student Cheryl get together.
Recipes: Sweet Pea Guacamole, Tortilla Soup with Pork Meatballs, Tortillas and Cheddar, and Fresh Cherry Margaritas
Student: Cheryl Kovelchik, Entertainment Marketing

Episode 105 | Swimming Upstream

Most people, including Joanne absolutely adore salmon. She begins by nestling salmon rillete in endive, and then, with her student Jerry, bakes salmon in the ultimate symbol of love, a paper heart.
Recipes: Smoked Salmon Rillete/Endive, Salmon and Spring Vegetables Baked in Paper, and Lemon Tarragon Rice
Student: Jerry Feldman, International Business Development

Episode 106 | Italian Love Affair

Inspired by dishes made in her classes in Italy, Joanne introduces her student Reggie to bagna cauda, rigatoni with chicken in a tomato cream sauce, and a vegetable ribbon salad.
Recipes: Bagna Cauda, Rigatoni with Chicken, Tomatoes and Cream, and Vegetable Ribbon Salad
Student: Reggie Wooden, Student

Episode 107 | Never Too Young

Joanne welcomes her youngest student Stella to class and they nestle in to create a menu of some of Joanne’s favorite chilly weather dishes.
Recipes: Sweet and Hot Pepper Relish Crostini, Roasted Game Hens with Prosciutto di Parma and Mushrooms, and Quinoa Pilaf with Dried Blueberries and Apricots
Student: Stella Ginsberg, Student and Blogger

Episode 108 | Guilty Pleasures

Joanne confesses to her student Kyle that her favorite food is potato chips, but gives him a healthier oven “fried” version.
Recipes: Oven Fried Potato Chips with Marjoram Salt, Bruschetta Burger with Caramelized Onions and Blue Cheese and Rosé Sangria with Blueberry and Nectarines
Student: Kyle Khasigian, Financial Associate

Episode 109 | Dinner Dance or Swept Off My Feet

Joanne starts her class with a challenge, presenting her French student Pascal three variations on the classic French sauce aioli. Then they are both swept off their feet by Joanne’s twist on the classic combination of chicken and salad.
Recipes: Aioli and Variations, “Oven-Fried” Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette
Student: Pascal Molat, Principal Dancer, San Francisco Ballet

Episode 110 | Ticket to Provence

Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad and then working together they create a very classic country, yet refined, dish of braised cod with leeks and potato.
Recipes: Citrus Salad with Mint and Red Onions, Cod Braised with Leeks, Potatoes and Thyme, and Roasted Garlic Slab
Student: Sasha Bernstein, Restaurant Consultant

Episode 111 | Eat Your Vegetables

Joanne eases the anxiety that can sometimes set in when a vegetarian is coming to dinner. Working with her fitness specialist student Randy she prepares a satisfying bulgur and feta salad and fried potato and spiced red pepper frittata that would satisfy vegetarians and meat-eaters alike.
Recipes: Bulgur, Feta and Oven-Dried Tomato Salad & Fried Potato and Spiced Red Pepper Frittata
Student: Randy Bramblett, Fitness Specialist

Episode 112 | Magical Morocco

Joanne shows us just how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, building a warm Moroccan chicken and sweet potato salad, cooling it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75.
Recipes: Spiced Lentil Soup, Warm Moroccan Chicken and Sweet Potato Salad, and a Marrakech 75 Cocktail
Student: John Cu, Trial Attorney

Episode 113 | Asia Express

Joanne embraces teaching traditional recipes and then showing new ways to use them. She and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise and Thai cabbage and grapefruit slaw, leaving Reggie wondering if he will ever buy mayonnaise again.
Recipes: Grilled Yellowtail Tuna Burgers with Wasabi Mayonnaise and Thai Cabbage and Grapefruit Slaw
Student: Reggie Wooden, Student

Episode 114 | Italian Marketplace

Inspired by the roasted chickens in the markets of 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.
Recipes: Broccolini with Hot Pepper and White Balsamic, Crispy Chicken and Potatoes with Mustard, Rosemary and Capers, and Fresh Cherries with Late Harvest Zinfandel Zabaglione
Student: Joan Boada, Principal Dancer, San Francisco Ballet

Episode 115 | Gingerly

Joanne introduces her student Ron to the versatility of the often overlooked gingerroot greeting him with poached shrimp with a mango dipping sauce made with freshly grated ginger. Together it is then mussels steamed with mustard greens, lemon grass, and ginger with grilled bread with ginger aioli.
Recipes: Shrimp with Mango Dipping Sauce, Mussels Steamed With Mustard Greens, Lemon Grass and Ginger, and Grilled Bread with Ginger Aioli
Student: Ron Martin, Fire Chief

Episode 116 | You Say Tomato

When it is tomato season it is sometimes difficult to keep up with the bounty. 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.
Recipes: Chilled Tomato and Greek Yogurt Soup, Roasted Cherry Tomatoes, and Lamb Sirloin Salad with Feta and Roasted Cherry Tomatoes
Student: Jack Cohen, Website Merchandising

Episode 117 | Go Nuts!

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.
Recipes: Asian Toasted Nuts, Stir-Fried Chicken and Mushroom Lettuce Wraps, and Cardamom-Scented Rice with Toasted Almonds
Student: Geoff Rubendall, Civil Engineer

Episode 118 | Fast Forward to Dinner

With her student Bonnie, Joanne makes us quicker versions of the comfort foods she grew up with in New England, oven-roasted sausages, and a sauerkraut that is so fast she couldn’t resist calling it lazy-girl sauerkraut.
Recipes: Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut
Student: Bonnie Lin, Conference Interpreter

Episode 119 | Passport to Sardinia

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.
Recipes: Roasted Olives with Orange, Bay and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad with Cherry Tomatoes and Basil
Student: Di Harris, Retired Nanny

Episode 120 | Journey to Italy

Joanne shares her memories of Italy with her student Barbra recreating some of the dishes form her travels. Starting with a simple salad of fig and prosciutto, then slowly adding just enough red wine to farro for a farro risotto, and finally ending the meal with a dessert of strawberry, port, and black pepper.
Recipes: Fig And Blueberry Salad With Crème Fraiche, Mint and Prosciutto di Parma, Farro Risotto with Red Wine and Grana Padano, Strawberry with Port and Black Pepper, and an Aperol Champagne Cocktail
Student: Barbra Bright, Kitchen Designer

Episode 121 | Rustic Yet Refined

Joanne makes us a classic Italian frico and then with her student Stephanie demonstrates how rustic and refined can work well together in the same meal, making a spiced lentil and herb salad and halibut wrapped in prosciutto.
Recipes: Frico with Bacon and Potatoes, Prosciutto di San Daniele-Wrapped Halibut Fillet, and Spiced Lentils and Herb Salad
Student: Stephanie Gerbracht, Wine Sales

Episode 122 | I’m Inspired

Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree.
Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree
Student: Charlie Baldwin, City Gardener

Episode 123 | Kicking up the Classics OR Kick it up a notch

Joanne and her student Lauren give comfort food a kick preparing a 30 minute lamb and black bean chili and hiding a red pepper jelly surprise inside corn muffins.
Recipes: Thirty-Minute Lamb and Black Bean Chili and Spicy Red Pepper Jelly-Filled Corn Muffins
Student: Lauren Eastman, Public Relations Executive

Episode 124 | 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 crème fraiche.
Recipes: Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons and Lemon Crème Fraiche
Student: Kyle Khasigian, Financial Associate

Episode 125 | Food Memories

Joanne remembers her trips to Italy and with her student Di shows us a classic pizza strata and a dessert inspired by limoncello.
Recipes: Green Salad with Garlic croutons and Balsamic Red Wine Dressing, Pizza Strata, and Lemon Sorbet and Vanilla Ice Cream with Limoncello
Student: Di Harris, Retired Nanny

Episode 126 | Summer's Bounty

Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt.
Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sautéed Fennel and Mussels, and Blueberry Frozen Yogurt
Student: Leah Ballantyne, Teacher