joanne wier

For The Love of Figs

Joanne visits a California fig orchard and learns about both fresh and dried figs. Back in the kitchen, she makes spiked fig jam and a fig tart. Recipes: Goat cheese tart with figs and prosciutto; Fig jam with Armagnac.

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Moroccan Salads

Travel with Joanne and her students in Marrakech, Morocco to learn about Moroccan salads and experience the food and spectacle of the Marrakesh medina at night. Recipes: Beef kefta and garden salad; Three Moroccan salads: roasted beets, pistachios and cumin; Roasted carrots with sheep feta and orange; Cherry tomato, preserved lemon and roasted yellow peppers.

  • 2018-04-26T04:00:00-07:00
    KCET-HD

The Greek Kitchen

Travel to the tiny Island of Kea in Greece to learn all about moussaka and skordalia. Back home in Joanne's San Francisco kitchen, she makes a Joanne's skordalia and her pastitsio. Recipes: Moussaka; Skordalia with spinach and walnuts; Pastitsio.

  • 2018-05-03T04:00:00-07:00
    KCET-HD

Pasta from Scratch

Join Joanne as she travels to Antica Locanda Sul Mincio with her students to enjoy a seven-course tortaloni banquet and then returns to master the fine art of making homemade tortaloni. In her studio kitchen, she makes red pepper linguine with clams as well as rolls some special herb pappardelle. Recipes: Tortaloni; Spinach pasta: ravioli with tomatoes and basil; Red pepper linguine saffron, paprika, cayenne, clams, and tomato; Pappardelle with herbs.

  • 2018-05-10T04:00:00-07:00
    KCET-HD

Cooking In Strasbourg

Join Joanne and her students as they travel down the Rhine River to visit Strasbourg in northern France. There, she learns about choucroute at the famous Maison de Tanneurs restaurant, and makes it in her river ship galley kitchen. Recipes: Sauerkraut with pork shoulder and sausages; Roasted beet salad with watercress and hazelnuts.

  • 2018-05-17T04:00:00-07:00
    KCET-HD

Couscous

Today we're going to the source to visit some Berber women just outside Marrakech who learn the fine art of making couscous like the women from Morocco have made for generations. Back home in San Francisco, Joanne makes traditional couscous, a couscous salad and a couscous desert. Recipes: Four-step traditional couscous; Couscous, chickpea, lemon and ginger salad; Orange blossom water, honey, dried apricots, istachio and couscous dessert .

  • 2018-05-24T04:00:00-07:00
    KCET-HD