EPISODE DESCRIPTIONS
201 Beyond Meat and Potatoes
Like Fred Astaire and Ginger Rogers, nothing is more satisfying than a duo of old favorites, so I am always looking for fun and dynamic ways to prepare meat and potatoes. I am going to take you to Thistle Meats and McEvoy Ranch in Petaluma, California, and then my student Joan and I will make Skillet Riblettes with Aged Balsamic and Warm Grilled Potato Salad with Fennel. Join me as we update our favorites with style.
202 Eggs
I am a huge fan of eggs – who doesn't have them in the fridge? – which makes them the perfect go-to food. They shine on their own, but are easy to dress up. Today we are going to go to a California egg farm, and then my student Stella and I will make yummy Deviled Eggs, Open Face Toast with Fennel, Frisée, Prosciutto Grana Padano, and Poached Egg and Lavender-lime Soufflé in a skillet. If you are an egg fan like I am, this is the perfect show for you.
203 Salads
I love salads because the possible combinations of ingredients are endless. Today we are going to think outside the bowl with salads. We'll also go to La Nebbia, a prosciutteria in San Francisco, and Green String Farm with Bob Canard in Sonoma, California. With my student Lila, we'll make an amazing PLT Salad with Prosciutto, mixed greens, and croutons, and a Smoked Black Cod and Apple Slaw. So come join us as we get creative with salads.
204 Alliums
If I were stranded on a desert island and could only choose one vegetable, it would be onions. I would be literally lost without them! Today, I am going to McEvoy Olive Ranch in Western Marin County, and with my student Bridget, we'll make Grilled Coriander and Cardamom Dusted Scallops, and Farro Risotto with Caramelized Onions and Crisp Shallots. Come join us as we celebrate Alliums.
205 Nuts
I have a lot of nuts in my life, and I'm the better for it. Nuts and seeds are a super easy way to keep your cooking fresh and creative. Today, we are going to go to Taku Inlet in Alaska to fish for salmon, and then to a California walnut farm. With my student Heather, we'll make Nut-Crusted Salmon, Basmati Rice with Citrus, and a fabulous Nutella Fondue with Fresh Berries. Join us as we get nutty!
206 Hearty Greens
Growing up, I spent many hours in my grandparents’ garden. You can't get more fresh than a farm, so we are going to Beet Generation Farm to hang out with a new generation of organic farmers, and then to an Italian market. With our greens, my student Geoff and I will make a Dandelion, Kale and Kumquat Salad with Marrakech Spiced Walnuts, and then Grilled Broccoli Rabe Wrapped in Prosciutto. Come join me down on the farm.
207 Flavor Punch
When I buy a perfect fillet of salmon, I love to punch things up with fresh ingredients. Today, I'm going to take you to Green String Farm in Northern California, then to meet my mentor at Chez Panisse and The Edible Schoolyard in Berkeley, California. With my student Santosh, we're going to make one of my absolute favorite salads – a Little Gem Salad with Green Goddess Dressing, Pickled Cucumbers, and then Horseradish-Crusted Salmon, and finally Dilled Cucumbers with Crème Fraiche. These fresh, punchy flavors make for a fantastic meal.
208 Citrus Three Ways
I have always wanted to do a cooking show where you don't cook. And fresh citrus is the key! We'll start by going to my restaurant Copita, and then to a citrus orchard in Yountville, California. With my student Kit, we’ll make Pomegranate Kumquat and Blood Orange Ceviche, followed by a Citrus Salsa. I am going to cheat a little bit by grilling some shrimp, and then oven-roasting quinoa. And for dessert, a refreshing Citrus Sorbet. Get ready to pucker up and get fresh.
209 Roots
I love to sit in front of the fire on long, lazy winter afternoons. These are perfect dishes to put in the oven and then curl up with a good book. But first, I am going to take you to a cider manufacturer in Healdsburg, California. Then, with my friend Evan, we are going to make Za’atar-Roasted Chicken with Root Vegetable Mash, and a Mint Cider Cocktail. This is the perfect kind of comfort food to chase away the winter blues.
210 Mushrooms Italian-Style
Italian cuisine is one of my favorite go-to's for cooking. I love it so much because in Italy they take the freshest ingredients and cook them at the peak of the season. We are going to visit an Italian market, and then with my student Katy, we’re going to make a super easy Mushroom Pizza with Montasio and Gorgonzola Cheeses. Then we’re going to get down to earth with a Beef Tenderloin Stuffed with Wild Mushrooms. Come and join me as I travel through the heart and soul of Italy.
211 Copita Inspired
The vibrant soul of Mexican cooking has truly captured my heart and transformed the way I cook, so today we're going to explore bright Mexican flavors. I am going to take you to my restaurant Copita to meet Gonzalo, an amazing chef, and hang out in our organic garden. With my student Reggie, we're going to make Sausalito Watercress and Avocado Salad, Chicken with Vinegar and Tomatoes, Mashed Sweet Potatoes, and Micheladas, a popular and spicy Mexican drink. Join me as we explore the soulful and vibrant flavors of Mexico.
212 Moroccan Detour
You know how it is when you travel – you come home inspired by new ideas. Today, I am going to take you on a Moroccan Detour. With my student Gina, we’ll make Chicken Tagine with Tomatoes and Preserved Lemon, Walnut Charmoula, and Heirloom Black Rice, and we’ll end with a sparkling cocktail. Come join me on a spicy Moroccan culinary journey.
213 Crab
What is the most over-the-top thing that you have ever tasted? For me, it's King Crab straight from the source. I am going to take you to Tracy's Crab Shack in Juneau, Alaska. With my student Lauren, we'll make Risotto Rosa with King Crab with Citrus Gastrique, and a Rhubarb Crostata. Join me as we make a truly one-of-a-kind meal.
214 Peppers
"Peter Piper Picked a Peck of Pickled Peppers." Try saying that three times fast. I can't even say it once! Today we are going to cook with a variety of different types of peppers and delicious Italian cheeses to create some amazing dishes. I am going to take you to a wonderful Italian market, and with my student Melissa, we'll make simple Pan-Roasted Padron Peppers with Marcona Almonds and Grana Padano, Butternut Squash and Poblano Gratin, and an amazing Pork Tenderloin with Marash Butter. You will love learning how to cook with fresh, flavorful peppers.
215 Herbs
I grew my first garden when I was a freshmen in college. All I had room for was a tiny herb garden on my windowsill, but boy, did that little garden inspire me to cook. Today I am going to take you to Taku Inlet in Alaska where we'll fish for sockeye salmon, and with my student Santosh, we are going to make a Slow Roasted Side of Salmon, paired with a Fresh Herb Salad with Basil, Arugula, Parsley, Mint, and Cilantro, with a Lemon Vinaigrette. And finally for dessert, Peach and Basil Ice Pops. There is nothing that gives you more fresh flavors than cooking with herbs.
Joanne Weir Gets Fresh is presented by KQED and produced by Joanne Weir and Paul Swensen. It is distributed to public television stations nationwide by American Public Television (APT). The 15 programs are underwritten by Grana Padano; Prosciutto di Parma and Prosciutto di San Danielle, Montasio; the European Union and Italian Ministry of Agriculture, Food, and Forestry; Alaska Seafood Marketing Institute; Village Harvest; Jamison Ranch Vineyards; and Valley Fig Growers.
About KQED
KQED Public Broadcasting operates KQED Public Television 9, one of the nation's most-watched public television stations during prime-time, and KQED's digital television channels, which include KQED HD, KQED Encore, KQED World, KQED Life and KQED Kids; KQED Public Radio, the most-listened-to public radio station in the nation with an award-winning news and public affairs program service (88.5 FM in San Francisco and 89.3 FM in Sacramento); KQED.org, one of the most visited station sites in Public Broadcasting; and KQED Education Network, which brings the impact of KQED to thousands of teachers, students, parents and media professionals through workshops, seminars and resources.
About American Public Television
American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. Since 2004, APT has distributed approximately half of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and public affairs programs, dramatic series, how-to programs, children’s series and classic movies, including For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope, Rick Steves' Europe, Newsline, Globe Trekker, John McLaughlin’s One on One, Inside Washington, Simply Ming, Travelscope, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P. Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary & Thyme, BBC World News, The Rat Pack: Live and Swingin’, Johnny Mathis: Wonderful, Wonderful! and John Denver: The Wildlife Concert. APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched and nationally distributed Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD™ channel expansion project including its web presence at WORLDcompass.org. For more information about APT’s programs and services, visit APTonline.org. For more information on Create, visit CreateTV.com.
About Joanne Weir
Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and Executive Producer for the award-winning PBS TV series “Joanne Weir’s Cooking Confidence.” She is chef/owner of Copita, a tequileria & restaurant in Sausalito, California. In 2012, Joanne was also appointed by Hilary Clinton and the State Department to the American Chef Corp, a select group of chefs chosen to promote world relations through food. The author of 17 cookbooks, including the newly released Cooking Confidence, Joanne is the Culinary Editor at Large at Fine Cooking Magazine. She recently launched Joanne Weir Wines receiving numerous accolades. A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman. She travels and teaches extensively around the world as well as in her San Francisco studio kitchen.
