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Joanne Weir's Plates and Places

Latest Episodes

WGBY Create
Wed May 29th, 8:30am
Wed May 29th, 2:30pm

Joanne takes you to the spectacular castle-filled Middle Rhine Valley, a UNESCO World Heritage site. She visits the Heidelberg Castle, and makes some of her favorite local dishes. Joanne also visits Rudesheim am Rhein to taste some of their famous locally-made brandy. Recipes: Herb spatzle; pork tenderloin with red onions, cabbage and apples.

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.

Join Joanne and her students as they explore Greek food and culture on the island of Kea in Greece. Cook fish in fig leaves two ways and whip up two phyllo pies, one sweet and one savory. Recipes: Aglaia's spinach and leek pie; Honey semolina custard pie-galaktoboureko; Grilled fish in fig leaves; Fish in fig leaves with fig salsa.

WGBY Create
Sun May 12th, 8:30am

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.

WGBY Create
Sun Jun 16th, 8:30am

Joanne takes you to the source of some of her favorite spices, a quintessential spice souk in the markets of Marrakech. Later, she finds luck in a hidden corner of the Medina. Back in her kitchen, she shows how to create authentic Moroccan dishes with a little help from the spice shop. Recipes: Chickpea soup with ras el hanout; ras el hanout almond brittle; tangerine semifreddo with salty ras el hanout almond brittle.

Join Joanne and group of food bloggers in the California wine county to learn about olives and cook up an olive themed dinner. Recipes: Fried olives; Olive and dried fig tapenade; Warm marinated olives; Pissaladiere; Chickpea, herb and olive salad Provencal; Roast side of salmon with olive salsa verde; Olive oil cake.

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