Greek Classics -
joanne weir's plates and places

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.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 212

No future air times were found for this episode.

About Joanne Weir's Plates and Places:

Take a culinary journey with Joanne Weir through some of the most flavorful destinations in the world.

In 13 brand new episodes of JOANNE WEIR'S PLATES AND PLACES, Joanne goes on a quest to find the key ingredient needed to create extraordinary dishes: inspiration! Far beyond simply following recipes, she shares the lessons and stories behind them in each episode.

Throughout this cinematic new series, Joanne's curious nature and passion for good food combine for a thrilling adventure.

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.

Exploring the destinations, meeting the local people, and cooking with great ingredients which have inspired Joanne through the years, PLATES AND PLACES is a first class ticket to your own exhilarating culinary adventures.

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