Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making a luscious butternut squash soup. And then for a twist with her student Sasha she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic.Recipes: Roasted Butternut Squash and Carrot Soup with Coriander Oil, Semolina Gnocchi with Brown Butter and Fried Sage (Parm-Reg), Kale with Garlic and White BalsamicStudent: Sasha Bernstein
James Beard award-winning cooking teacher, author and chef Joanne Weir returns to share more culinary techniques, tips and fundamentals with eager students in her new series, JOANNE WEIR'S COOKING CONFIDENCE.Like her previous series, Joanne Weir's Cooking Class , Joanne's love of teaching once again takes center stage. In Weir's home kitchen in San Francisco, Joanne and her real-life students work side-by-side in her hands-on cooking classes.