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Joanne Weir's Cooking Class
Episode 101: RISOTTO (DVD A)
Joanne's side-by-side instruction gives her student Ron the recipe to make the perfect risotto including a special trick to produce the creamiest results.
  • Basic Risotto Technique
  • Risotto with Fava Beans, Asparagus and Peas
  • Risotto with Saffron Shrimp
Episode 102: SAUCE CAMP #1 (DVD A)
A boot-camp-style lesson from Joanne on how to prepare several sauces that can be used to complete any dish. . Wine Segment: Pairing with rich sauces.
  • Caper and Olive Aioli
  • Chicken with Simple Pan Sauce
  • Grilled Shrimp with Romesco Sauce
  • Summer Fruit Salsa with Tuna
Episode 103: SOUFFLÉS (DVD A)
Joanne gives student Jeff a crash course on how to prepare a traditional soufflé and one with a modern twist.
  • Gruyere Soufflé
  • Spicy Corn Soufflé
Episode 104: BRAISING (DVD A)
Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes.
  • Braised Fennel with Oranges
  • Beef Braised in Red Wine
  • Braised Tuna with Tomatoes, Capers, and Basil
Episode 105: SPAIN (DVD A)
Joanne teaches her student Nicolas modern takes on classic Spanish dishes. Wine Segment: Balance and harmony.
  • Pan con Tomat (Grilled Bread with Ripe Tomatoes and Olive Oil)
  • Fideus (Baked Garlic Pasta with Garlic Prawns)
Episode 106: VEGETARIAN (DVD A)
Joanne teaches her student Barbra some exciting and tasty vegetarian dishes to add to her repertoire. Wine Segment: Cork or screw cap.
  • Wilted Spinach with Lemon and Pine Nuts
  • Grain Pilaf with Apricots and Pistachios
  • Roasted Cauliflower
Episode 107: ROASTED LAMB (DVD B)
Joanne turns up the heat during this lesson as she teaches Heather the fundamentals of spit-roasting to create a seasonal menu. Wine Segment: Pinot Noir.
  • Spit-Roasted Lamb with Herbs and Parsley Salad
  • Spring Vegetables with Mint and Lemon
  • Lemon Soufflé Cakes
Episode 108: SEAFOOD (DVD B)
Joanne shows Ron techniques and pointers to working with and selecting the freshest seafood for a wide variety of dishes.
  • Lobster Salad with Avocado, Mango and Grapefruit
  • Shrimp with Sherry and Pimenton
  • Salmon Fennel and Leek Soup with Crouton and Herb Salad
Episode 109: SAUCE CAMP #2 (DVD B)
Joanne shows Emily how to prepare more sauces that can be used with a number of dishes. Wine Segment: Red wine with fish.
  • Blood Orange Chive Vinaigrette (with salmon)
  • Arugula Hazelnut Salsa Verde (with pork loin)
Episode 110: DRY PASTA (DVD B)
Joanne teaches her student Geoff how to turn the quintessential pantry item into the star of three substantial Italian-inspired dishes. Wine Segment: Pairing with pastas.
  • Baked Penne with 3 Cheeses
  • Pasta alla Cacciatora
Episode 111: CHEESE (DVD B)
An in-depth overview of cheeses of the world and how to incorporate them into recipes. Joanne teaches Lauren how to assemble a cheese course. Wine Segment: Champagne.
  • Mozzarella and Mache Salad
  • Gorgonzola and Mushroom Galette
Episode 112: MOROCCAN (DVD B)
Joanne demystifies exotic cooking for Erik when she shows him how to prepare a Moroccan feast using fresh and familiar ingredients. Wine Segment: Pair with the whole dish.
  • Couscous with Six Vegetables
  • Harissa Sauce
  • Oranges and Pomegranate with Orange Flower Water
The remaining episodes will be posted soon!