Chef Joanne Weir Join Joanne for her new cooking series, , now airing on public television stations nationwide and cook along with recipes from her award-winning cookbooks! Now Weir is putting her own spin on stroopwafels by sandwiching the cookies around homemade burnt caramel ice cream. Back in San Francisco Joanne teaches her student, ballet soloist James Sofranko, how to make Msemmen and a pizza in the home kitchen. Joanne takes you to a hilltop in the spectacular Eastern Washington Mountains to cook an amazing beef tenderloin and cabernet-inspired feast. Heat a min-pizelle iron for 15 minutes. Special access to local producers and markets. Going beyond the recipes, she explores the traditions, techniques and stories behind some of her favorite dishes and adds their inspiration to new creations.
In Season 2, Joanne is clearly on a mission. En route to Salzburg, stop at Mondsee, home of the famed Basilica St. Place the pretzels on a baking sheet with space between each one. And an AmaWaterways Rhine cruise takes her to Strasbourg — Tarte Flambee! Cover with plastic and let rise until double in volume, about 1 hour. AmaWaterways wine cruises add a unique epicurean dimension to a variety of itineraries at no additional cost. Recipes: Herb spatzle; pork tenderloin with red onions, cabbage and apples.
Memorable meals and lasting friendships- things you can't get from travel books. Choose a half-day in Salzburg or take a scenic drive through the beautiful Austrian Lake District with a stop in St. From discovering unique spice blends prepared by a shopkeeper in a Moroccan marketplace to learning how to create perfect risotto from a rice grower in Italy, Joanne's mission is clear: to create enticing meals using readily available ingredients, easy to grasp techniques and inspiration from people and cultures here at home and around the world. Episode 3: Beef and Cabernet Joanne takes you to a hilltop in the spectacular Eastern Washington Mountains to cook an amazing beef tenderloin and Cabernet-inspired feast. Back in her home kitchen, Joanne makes a tangy dry rub flank steak with charred tomatoes and corn salsa.
And then she joins her students to create individual tagines and fires up braziers to cook them outdoors. There, she learns about choucroute at the famous Maison de Tanneurs restaurant, and makes it in her river ship galley kitchen. Joanne brings the flavors back to her home kitchen to create an amazing modern fish stew. Recipes: Chickpea soup with ras el hanout; ras el hanout almond brittle; tangerine semifreddo with salty ras el hanout almond brittle. About Joanne Weir's Plates and Places Take a culinary journey with Joanne Weir through some of the most flavorful destinations in the world. Recipes: Potato Rosemary Harvest Bread; Beef Tenderloin Roulade with Pistachio, Parsley and Lemon Zest; Roasted Harvest Vegetables; Dry Rub Steaks with Charred Tomato and Corn Salsa; Grilled Steak, Potato, and Herb Salad. Grand European cities like Munich, Vienna and Budapest forever remain timeless.
Twice the width of traditional European river ships, the AmaMagna offers more than 50% ultra-spacious suite accommodations with full balconies as well as five onboard bars, four unique dining experiences, an expansive Zen Wellness Studio, two soothing massage rooms, a hair salon, nail salon and much more. Cool cookies on wire racks. Episode 9: 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. BeddingPlease select bedding configuration at the time of booking. Recipes: Chickpea Soup with Ras El Hanout; Ras El Hanout Almond Brittle; Tangerine Semifreddo with Salty Ras El Hanout Almond Brittle.
Then join Joanne in her kitchen as she makes several traditional warka dishes. Sprinkle generously with flake salt. Throughout this cinematic new series, Joanne's curious nature and passion for good food combine for a thrilling adventure. Transfer dough to the baking steel and bake until golden brown and crispy, 6 to 8 minutes. Recipes: Upside down roasted chicken with vegetables; warm German potato salad.
We visit the Rialto Market where Venetians have bought their food for almost a thousand years, then take a break at a bacaro for a glass of wine and a tasty snack. Then join Joanne back in her home kitchen where we make our versions of some Greek Classics, including a salad Joanne remembers from her very first trip to Greece. Heat the mixture until bubbles form around the edges and a skin forms on the top. About Iowa Public Television Iowa Public Television is Iowa's statewide public broadcasting network. Preheat an oven to 450 F.
Grand European cities like Munich, Vienna, Bratislava and Budapest forever remain timeless. Bake in until browned, 8 to 10 minutes. She also samples the mustards of Amsterdam and bring some home to make two savory mustard-infused dishes. Recipes: Stroopwafel cookies; Aglaia's almond cookies; Sbrisolona; Coconut macaroons; Burnt caramel ice cream sandwiches. We visit Kefalonia Fisheries in Athens and travel to the small island of Kea to see the freshest fish become an amazing stew in a portside restaurant.
Stir these dry ingredients into the egg mixture. Recipes: Moussaka; Skordalia with spinach and walnuts; Pastitsio. Joanne takes you right to the source of one of her favorite ingredients: caviar. Spend your last evening on board cruising past the famed Parliament Building as the city turns on all her dazzling lights. Back home in San Francisco, Joanne makes traditional couscous, a couscous salad and a couscous desert. Learn about age-old traditions as you wander through the Christmas Markets enjoying whimsical artisanal gifts and the intoxicating aroma of roasted chestnuts, hot cocoa and sugar plums. Fold in the vanilla and melted butter with a rubber spatula.