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Joanne Weir's Cooking Confidence

Swimming Upstream (#105)

Smoked Salmon Rillete/Endive, Salmon and Spring Vegetables Baked in Paper and Lemon Tarragon Rice. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

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  • Spain On My Mind (#101)

    Joanne prepares Spanish Lamb Stew and Salmorejo, a cold tomato and bread soup. [26 minutes]

  • Pizza with Pizazz (#102)

    Lavash Pizza with Herb Salad, Arugula and Orange Salad and Lemon Turkey Cutlets are prepared. [26 minutes]

  • Simply Elegant (#103)

    Bruschetta Salad with Prosciutto di San Daniele and Greens and Clams with Chorizo and Orange. [26 minutes]

  • Flavor Fiesta (#104)

    Recipes include Sweet Pea Guacamole, Tortilla Soup with Pork Meatballs and Tortillas and Cheddar. [26 minutes]

  • Italian Love Affair (#106)

    Bagna Cauda, Rigatoni with Chicken, Tomatoes and Cream and Vegetable Ribbon Salad are created. [26 minutes]

  • Never Too Young (#107)

    Sweet and Hot Pepper Relish Crostini, Roasted Game Hens with Prosciutto di Parma and Quinoa Pilaf. [26 minutes]

  • Guilty Pleasures (#108)

    Oven Fried Potato Chips with Marjoram Salt and Bruschetta Burger with Caramelized Onions are made. [26 minutes]

  • Dinner Dance Or Swept Off My Feet (#109)

    Aioli and Variations, Oven-Fried Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. [26 minutes]

  • Ticket to Provence (#110)

    Citrus Salad with Mint and Red Onions and Cod braised with Leeks, Potatoes and Thyme are served. [26 minutes]

  • Eat Your Vegetables (#111)

    Bulgur, Feta and Oven-Dried Tomato Salad and Fried Potato and Spiced Red Pepper Frittata are made [26 minutes]

  • Magical Morocco (#112)

    Delicious recipes include Spiced Lentil Soup, Warm Moroccan Chicken and Sweet Potato Salad. [26 minutes]

  • Asia Express (#113)

    Grilled Yellowtail Tuna Burgers with Wasabi Mayonnaise and Thai Cabbage and Grapefruit Slaw. [26 minutes]

  • Italian Marketplace (#114)

    Broccolini with Hot Pepper and White Balsamic and Crispy Chicken with Potatoes are prepared. [26 minutes]

  • Gingerly (#115)

    Shrimp with Mango Dipping Sauce and Mussels Steamed with Mustard Greens, Lemon Grass and Ginger. [26 minutes]

  • You Say Tomato (#116)

    Chilled Tomato and Greek Yogurt Soup and Roasted Cherry Tomatoes and Lamb Sirloin Salad are made. [26 minutes]

  • Go Nuts! (#117)

    Asian Toasted Nuts, Stir-Fried Chicken and Mushroom Lettuce Wraps and Cardamom-Scented Rice. [26 minutes]

  • Fast Forward to Dinner (#118)

    Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut are prepared. [26 minutes]

  • Passport to Sardinia (#119)

    Roasted Olives with Orange and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad. [26 minutes]

  • Journey to Italy (#120)

    Fig and Blueberry Salad with Creme Fraiche, Mint and Prosciutto di Parma and Farro Risotto are made. [26 minutes]

  • Rustic Yet Refined (#121)

    Frico with Bacon and Potatoes and Prosciutto di San Daniele-Wrapped Halibut Fillet are prepared. [26 minutes]

  • I'm Inspired (#122)

    Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans and Honey Glazed Pork Chops are made. [26 minutes]

  • Kicking Up the Classics (#123)

    Thirty-Minute Lamb and Black Bean Chili and Spicy Red Pepper Jelly-Filled Corn Muffins are made. [26 minutes]

  • Market to Table (#124)

    Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons. [26 minutes]

  • Food Memories (#125)

    Green Salad with Garlic croutons and Balsamic Red Wine Dressing, Pizza Strata and Lemon Sorbet. [26 minutes]

  • Summer's Bounty (#126)

    Little Gems with Almonds and Buttermilk Blue Dressing and Spicy Spaghetti with Fennel and Mussels. [26 minutes]

  • Italian Flavor Or Slow Food, Italian Style (#201)

    Recipes include Spinach and Fennel Salad with Prosciutto di San Daniele and Tuscan Pot Roast. [26 minutes]

  • Harvest Time (#202)

    Roasted Butternut Squash and Carrot Soup and Semolina Gnocchi with Brown Butter are prepared. [26 minutes]

  • Middle-East Feast Or Spice It Up (#203)

    Spiced Humus with Preserved Lemons and Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce. [26 minutes]

  • Dinner Time Sizzle (#204)

    Grilled Bread with Tomatoes and Prosciutto di Parma and Sizzling Shrimp with Pimenton and Sherry. [26 minutes]

  • Spiced Up (#205)

    Plum and Ginger Chutney with Italian Cheeses and Roasted Chicken Thighs with Indian Rub are served. [26 minutes]

  • Crowd Pleasers (#206)

    Crostini with Sheep's Milk Ricotta and Asparagus and Rigatoni with Ricotta Meatballs are prepared. [26 minutes]

  • Making Waves Or Marrakech Express (#207)

    Recipes include Romaine Waves with Honey and Cardamom and Moroccan Merguez Lamb Burgers. [26 minutes]

  • Spanish Fiesta (#208)

    Joanne sets the stage for a Spanish Fiesta with Sweet Pea Gazpacho and Shellfish Paella. [26 minutes]

  • Argentina Remembered (#209)

    Gazpacho Salad, Grilled Skirt Steak with Chimichurri and Roasted and Grilled Potatoes are served. [26 minutes]

  • Bistro Style (#210)

    Recipes include Butter Lettuce with Green Goddess Dressing and Mushroom and Blue Cheese Galette. [26 minutes]

  • You Say Harissa (#211)

    Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt and Green Spring Vegetables are created. [26 minutes]

  • Summer In Italy (#212)

    Oven-Dried Tomatoes, Feta and Olives and Summer Vegetable Stew with Basil and Mint Pesto are made. [26 minutes]

  • Simply Delicious (#213)

    Recipes include Tuna and White Bean Salad and Orecchiette with Lemon Chicken and Herb Salad. [26 minutes]

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