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Bits & Bites With Joanne Weir

greg habiby orange sweater leaningToday’s post is a new feature for my blog…Bits & Bites.

On occasion, I will feature someone, be they Greek or a Philhellene who loves Greek food.

In each edition of Bits & Bites, I’ll introduce our guest, fire off ten food and drink related questions and give you the heads-up on what’s new with the particular personality.

It’s my pleasure to introduce Joanne Weir, a James Beard Award-Winning cookbook author, a chef and TV personality. Joanne also shines when she shares her cooking wisdom with her students. Cooking wisdom? Yeah…world traveler…relishing, absorbing and sharing sights, smells, cooking methods gained from her many travels.

Of particular interest to myself and those who love Greek food is her cookbook, “From Tapas to Meze”.

I recently fired-off ten questions for Joanne, and she even shares a Christmas recipe for us to try:

Q. You have $10 for a quick lunch…where would you go?

A. Saigon Sandwiches on Larkin! OMG, the best!

Q. What was the last meal you cooked at home?

A. Flatbread with spicy handmade sausage.

Q. What dish for you sums-up Greek cuisine?

A. Tzatziki, I could eat all day long!

Q. Your friends are treating you for a dinner at a restaurant – sky’s the limit…where/what would you choose?

A. Thomas Keller’s Ad Hoc with all my family and friends. I love the set menu because I can just sit there and I don’t have to make any decisions. And I would have Joe, my darling husband pick the wines. He knows what I love and again I could just sit back and relax.

Q. Sometimes we have long days and we’re too tired to coo. What would you order for take-out or delivery?

A. Spit-roasted chicken and a green salad. I can make my favourite lemon, garlic and extra-virgin olive oil vinaigrette for the salad?

Q. What’s your current favourite ingredient?

A. Rugosa Squash

Q. Is there a holiday recipe that you love and think that everyone should try this year?

A. Cranberry Upside-Down Cake….want the recipe?

Q. Do you have a favourite drink or beverage?

A. Guess the answer to the question…I just wrote a book called Tequila. Maybe because today is cold and rainy, I would have the Buenas Dias! It’s a must!!!!

Q. What’s your favourite store for grocery/food shopping?

A. I’m a farmer’s market and CSA box kinda’ gal. I also go to Whole Foods.

Q. What would your last meal be?

A. Pizza Margherita from da Michele in Naples, Italy.

Q. Joanne, anything else you would like to share…what’s coming up?

A. I am being given a special achievement Tasty Award in the “outstanding passion” category!!!  Also check out my weeklong hands-on classes.  My first  (and already sold out) class will be to the wine countries of South Australia in March.  My other classes fall 2010 will be to Tuscany and Provence!  Also look into my classes at my SF studio kitchen where I also shoot my TV show www.joanneweir.com.  Follow me on twitter (joaneweir1) and facebook.

CRANBERRY UPSIDE-DOWN CAKE (by Joanne Weir)


topping:

4 tablespoons butter

3/4 cup brown sugar

3/4 lb. cranberries

cake:

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter

1 cup sugar

2 yolks

1 teaspoon plus a few drops vanilla

1/2 cup milk

2 egg whites

cream of tartar

garnish:

1 cup heavy cream

1 tablespoon powdered sugar

Butter a 9″ cake pan.  Melt the 2 ounces butter and brown sugar in the bottom of the cake pan.  Place the cranberries in the cake pan on top of the melted butter and sugar.

Preheat oven to 350oF.

Mix the flour, baking powder and salt together.  Cream the 1/2 cup butter and sugar together in a bowl.  Add the yolks to the creamed mixture, one at a time, beating well after each addition.  Add 1 teaspoon vanilla.  Mix well.  Add the milk alternately with the dry ingredients to the above batter, folding well after each addition.  Beat the egg whites to soft peaks.  Add the cream of tartar and continue to beat until the peaks hold their shape.  Fold the whites into the cake batter.  Spread the batter over the fruit and bake for approximately 1 hour.  Test to see that it is done by inserting a skewer or a toothpick into the center of the cake and making sure that it comes out clean.

After the cake has cooled for at least 15 minutes, run a knife around the edges of the pan to loosen it.  Turn the cake over onto a serving platter and let it sit another 5 minutes.  At this time, remove the pan.  Serve slices of cake with softly whipped cream flavored with powdered sugar and vanilla.

Serves 8 to 10

If you are not reading this post in a feed reader or at  https://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2009 Peter Minakis

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16 Responses

  1. I just love when a chef/baker is a true foodie and shares the craziest of things they actually eat. I could eat tzatziki allll day too. Loved this Peter, too fun.

  2. I always enjoyed her cooking show on TV and I’m sorry it’s not on anymore. That cranberry upside down cake is one I’ve been wanting to try. Nice interview. keep ’em coming.

  3. You just gave me a wonderful tip for banh mi in the City – must head to Larkin.

    I love Joanne Weir – I was lucky enough to take a cooking class with her, and own several of her cookbooks. All wonderful.

    Thanks for sharing this special post.

  4. I love her! My mum and I went to a cooking demonstration that she did in Queensland, must be 12 years ago or more. She introduced me to htipiti and the recipe for tabbouli in Tapas to Mezze is the best! Must make that cake.

  5. A fun new feature Peter. Joanne is a really fun person, I got to meet her once when she did a cooking demo at a friend’s charity event.

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