Risotto | KCET
Risotto
Attend a cooking class in the Veneto, Italy with Joanne and her students as they create a two-course meal featuring the region's famous Amarone wine and explore one of the region's most historic rice mills. Back home in San Francisco, Joanne makes risotto with Amarone wine and radicchio and demonstrates extruded pasta. Recipes: Amarone and radicchio risotto; Extruded rigatoni; Beef braised in two courses.
Full Episodes
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Mustard
Visit Cologne, Germany with Joanne to taste mustard at a company that's been milling mustard since 1810.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Greek Classics
Travel with Joanne and her students to the Greek Isle of Kea where they learn how to make tomato bread, stuffed peppers, and roasted lamb.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Moroccan Flatbread
After a quick breakfast featuring traditional Msemen bread, Joanne travels to the Atlas Mountains to experience the rustic Berber Market.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
The Wonders of Warka
Travel to Morocco with Joanne and her students and learn how to make the paper-thin pastry dough warka and the classic sweet and savory bisteeya.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Pickling Amsterdam Style
In Amsterdam, Joanne visits the farmers market in the Noordermarkt, and tastes the hugely popular dish of pickled herring.
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