Joanne takes us to a classic Italian trattoria called Poggio, where Chef Ben will show us how to make fresh mozzarella. To complement the freshly made cheese, Joanne will visit an amazing fig orchard in Yountville, and then incorporate cheese and figs in her cooking lesson, making Prosciutto-Wrapped Figs with Goat Cheese, amongst other dishes. Recipes: Grilled Prosciutto di Parma Wrapped Figs stuffed with Goat Cheese, Arugula Salad with Balsamic Vinaigrette, Green Caprese Salad. Student: Reggie Wooden.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 102
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JOANNE WEIR GETS FRESH carries forward the success of Joanne Weir's previous series with 15 brand-new half-hours featuring the award-winning and internationally admired cooking teacher, author, restaurateur and television personality.
Joanne Weir uses her vast culinary experience and relaxed, down-to-earth approach to help viewers create healthy meals while highlighting the unique and vibrant flavors of fresh ingredients.
JOANNE WEIR GETS FRESH follows Joanne as she forages at farms, ranches, farmers' markets, artisan butcher shops and local grocery stores to gather the best ingredients.
Back in her home kitchen, Joanne teaches her students how to transform these ingredients into delicious, seasonal creations.
Joanne's reflections and practical insights - often humorous, sometimes personal - inspire viewers to create and improvise meals from a wealth of fresh, market ingredients.
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