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Joanne Weir's Plates and Places

Latest Episodes

WGBY Create
Wed Aug 28th, 8:30am
Wed Aug 28th, 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.

WGBY Create
Sun Aug 4th, 8:30am

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.

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. Then join her back in her home kitchen where she makes her versions of some Greek classics, including a salad Joanne remembers from her very first trip to Greece. Recipes: Stuffed peppers; roasted lamb; tomato bread; lamb sirloin; tomato breadsticks; Greek salad with caper leaves.

WGBY Create
Wed Jul 17th, 8:30am
Wed Jul 17th, 2:30pm

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.

After a quick breakfast featuring traditional Msemen bread, Joanne travels to the Atlas Mountains to experience the rustic Berber Market. Back in San Francisco, she teaches her student, ballet soloist James Sofranko, how to make msemen and a Moroccan pizza in the home kitchen. Recipes: Msemmen flatbread; Moroccan "pizza" with cilantro and preserved lemons.

WGBY Create
Sun Aug 11th, 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.

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