Fresh Dairy

Joanne takes us to a classic Italian trattoria called Poggio, where Chef Ben will show us how to make fresh mozzarella. To complement the freshly made cheese, Joanne will visit an amazing fig orchard in Yountville, and then incorporate cheese and figs in her cooking lesson, making Prosciutto-Wrapped Figs with Goat Cheese, amongst other dishes. Recipes: Grilled Prosciutto di Parma Wrapped Figs stuffed with Goat Cheese, Arugula Salad with Balsamic Vinaigrette, Green Caprese Salad. Student: Reggie Wooden.

Upcoming Airdates

Spring Vegetables

After a long cold winter, Joanne shares her excitement about green spring vegetables and herbs. She'll incorporate those incredibly fresh ingredients into her cooking lessons with her student, preparing a Spring Panzanella Salad and a Rosemary Skewered Skirt Steak. Recipes: Spring Panzanella, Rosemary Skewered Skirt Steak with Lemon-herb Gremolata, Jasmine Rice with Lemon Zest. Student: Ali Levesque.

  • 2019-04-24T04:00:00-07:00
    KCET-HD

Potatoes

One potato, two potatoes, three potatoes, four! In this episode dedicated to spuds, Joanne takes us to her restaurant Copita to show us how they make her favorite dish, and follows it up by teaching her student how to incorporate potatoes into recipes such as a Sweet Potato Vichyssoise and Spiced Papas Bravas with Avocado Crema. Recipes: Sweet Potato Vichyssoise with Chipotle Crema, Spiced Papas Bravas with Avocado Crema. Student: Kevin Blum.

  • 2019-05-01T04:00:00-07:00
    KCET-HD

Spice It Up

In this episode, Joanne shows us that we don't need to go to Morocco to get a nice variety of spices. She'll take us on a trip to a spice shop and then teach her student how to make four different spice blends using different ingredients. She'll also show us how to make Garam Masala and Adobo Rubbed Chicken Skewers. You won't want to miss this spicy show! Recipes: 4 Spice Blends: Ras El Hanout, Quatre Epices, Za'atar, Adobo; 2 Spice Skewers: Garam Masala and Adobo rubbed Chicken Skewers with Garlic Yogurt Sauce, Roasted Carrots with Quatre Epices. Student: Lauren Eastman.

  • 2019-05-08T04:00:00-07:00
    KCET-HD

Roots

Without a root cellar to store roots year round, Joanne shows us how easy and delicious cooking with seasonal fresh root vegetables can be. We'll visit a farm and then watch along as Joanne teaches her student how to make Root Vegetable Chips with Roasted Carrot Hummus. Recipes: Root Vegetable Chips with Roasted Carrot Hummus, Roasted Root Vegetable Soup with Spiced Brown Butter Student: Sasha Bernstein.

  • 2019-05-15T04:00:00-07:00
    KCET-HD