| Episode 101: RISOTTO (DVD A) |
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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.
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- Basic Risotto Technique
- Risotto with Fava Beans, Asparagus and Peas
- Risotto with Saffron Shrimp
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| Episode 102: SAUCE CAMP #1 (DVD A) |
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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.
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- Caper and Olive Aioli
- Chicken with Simple Pan Sauce
- Grilled Shrimp with Romesco Sauce
- Summer Fruit Salsa with Tuna
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Episode 103: SOUFFLÉS (DVD A) |
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Joanne gives student Jeff a crash course on how to prepare a traditional soufflé and one with a modern twist.
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Episode 104: BRAISING (DVD A) |
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Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes.
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- Braised Fennel with Oranges
- Beef Braised in Red Wine
- Braised Tuna with Tomatoes, Capers, and Basil
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| Episode 105: SPAIN (DVD A) |
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Joanne teaches her student Nicolas modern takes on classic Spanish dishes. Wine Segment: Balance and harmony.
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- Pan con Tomat (Grilled Bread with Ripe Tomatoes and Olive Oil)
- Fideus (Baked Garlic Pasta with Garlic Prawns)
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Episode 106: VEGETARIAN (DVD A)
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Joanne teaches her student Barbra some exciting and tasty vegetarian dishes to add to her repertoire. Wine Segment: Cork or screw cap.
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- Wilted Spinach with Lemon and Pine Nuts
- Grain Pilaf with Apricots and Pistachios
- Roasted Cauliflower
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Episode 107: ROASTED LAMB (DVD B)
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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.
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Episode 108: SEAFOOD (DVD B)
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Joanne shows Ron techniques and pointers to working with and selecting the freshest seafood for a wide variety of dishes.
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- Lobster Salad with Avocado, Mango and Grapefruit
- Shrimp with Sherry and Pimenton
- Salmon Fennel and Leek Soup with Crouton and Herb Salad
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Episode 109: SAUCE CAMP #2 (DVD B)
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Joanne shows Emily how to prepare more sauces that can be used with a number of dishes. Wine Segment: Red wine with fish.
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- Blood Orange Chive Vinaigrette (with salmon)
- Arugula Hazelnut Salsa Verde (with pork loin)
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Episode 110: DRY PASTA (DVD B)
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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.
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- Baked Penne with 3 Cheeses
- Pasta alla Cacciatora
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Episode 111: CHEESE (DVD B)
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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.
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- Mozzarella and Mache Salad
- Gorgonzola and Mushroom Galette
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Episode 112: MOROCCAN (DVD B)
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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.
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Episode 113: ITALIAN (DVD C)
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Joanne provides her student Helen with a full immersion course in Italian—cooking that is! Wine Segment: Restaurant etiquette.
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Episode 114: SAUCE FOR SKEWERS (DVD C)
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Joanne gives Pam a hands-on seminar in entertaining for a crowd using a variety of simple, flavor-packed sauces paired with skewers of meat, poultry and seafood.
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- Skorthalia (Garlic and Walnut Sauce)
- Olive and Almond Relish
- Tzatziki (Greek Yogurt, Dill and Mint Sauce)
- Green Olive, Shallot and Preserved Lemon Salsa
- Moroccan Aioli
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Episode 115: TUSCAN (DVD C)
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Fresh, seasonal ingredients and Joanne's good friend and student, Linda, make up the recipe for the perfect Tuscan meal. Wine Segment: Wine pairing with pork.
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- Pork Roasted the Tuscan Way
- Smoked Corn and Orzo Salad
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Episode 116: HANDMADE PASTA (DVD C) |
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Joanne's teaches Kyle how to make pasta from scratch and encourages him to try it at home. Wine Segment: Wine pairing with pasta.
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- Pasta Dough for Linguine
- Linguine with Mussels, Tomato and Arugula
- Pappardelle with Herbs and Brown Butter
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Episode 117: SOUPS (DVD C) |
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A homey standard is elevated to new heights when Joanne shows her student Ron how to create two very different yet delicious soups.
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- Quick Chicken Stock
- Escarole, Egg and Pancetta Soup
- Bourride (Provençal Fish Stew) with Aioli
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Episode 118: PIZZA (DVD C)
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Joanne demystifies yeast and teaches Barbra how to make the best Weir Dough that they use to create the perfect pizza crust and foundation for some of Joanne's favorite pies.
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- Weir Pizza Dough
- Pizza Margherita
- Pizza with Wilted Escarole, Toasted Pine Nuts and Niçoise Olives
- Pizza with Arugula and Shaved Cheese
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Episode 119: FLORENTINE GRILLING (DVD C) |
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Joanne shares her love of teaching abroad as she teaches her student Heather to prepare this Tuscan-inspired menu. Wine Segment: Wine pairing with meat.
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Episode 120: FROM THE PANTRY (DVD D) |
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Joanne teaches her brother John that he can create a delicious family meal without resorting to soup made from a stone. Wine Segment: Decoding the restaurant wine list.
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- Pasta in Brodo with Vegetables
- Onion and Thyme Frittata
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Episode 121: TARTS (DVD D)
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Joanne gives Helen an intensive hands-on lesson on how to prepare sweet and savory tarts using puff pastry dough.
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Episode 122: BEEF TENDERLOIN DINNER (DVD D)
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Joanne teaches her student Erik her simple techniques to creating a sophisticated menu for a special occasion. Wine Segment: Pairing Cabernets with meat.
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- Essence of Tenderloin Sauce
- Rolled Beef Tenderloin with Wilted Greens
- Fennel Gratin
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Episode 123: ITALY'S PIEDMONT (DVD D)
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Joanne leads her student Lauren on a virtual food field trip through one of Northern Italy's best food and wine regions. Wine Segment: Styles of Chardonnay.
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- Roasted Chicken with Artichokes and Olives
- Gianduja Semifreddo
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Episode 124: BAKING (DVD D) |
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Joanne shows Geoff an all-hands approach to creating wonderful baked goods in this lesson.
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- Spicy Peppercorn and Pecorino Bread Sticks
- Hazelnut Cake with Zabaglione
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Episode 125: SALADS (DVD D)
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Joanne shows her student Pam that salads don't have to be relegated to iceberg lettuce, tomatoes and waxy cucumbers, but can take center stage with a variety of seasonal ingredients. Wine Segment: Pairing Salad with wine.
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Episode 126: BEANS (DVD D)
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Joanne gives a comprehensive lesson to her student Kyle on how to sort, soak and prepare dried legumes.
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- Crostini with Beans and Greens
- Spicy Red Bean Crostini
- Shell Bean Salad with Mint and Goat Cheese
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