Joanne Weir's Plates and Places is a first-class ticket to your own culinary adventure.
Where to Watch Joanne Weir's Plates & Places • Season 1
13 Episodes
Risotto
E1
RisottoRadicchio risotto with amarone wine; extruded rigatoni; beef braised in two courses.
It's All Greek to Me
E2
It's All Greek to MeSpinach and leek pie; honey semolina custard pie called galaktoboureko; grilled fish in fig leaves; fish in fig leaves with fig salsa.
Tangia
E3
TangiaTraditional lamb tangia; modern chicken tangia with dried cherries and almonds; khobz bread.
You Say TomatoChicken pastissada with polenta; tomato corn chowder; eggs in purgatory.
Olives
E6
OlivesFried olives; olive and dried fig tapenade; warm marinated olives; pissaladiere; chickpea, herb and olive salad Provencal; roast side of salmon with olive salsa verde; olive oil cake.
For the Love of Figs
E7
For the Love of FigsGoat cheese tart with figs and prosciutto; fig jam with Armagnac.
Taste of Alsace
E8
Taste of AlsaceTarts, pretzels and riesling wine from Alsace, France; recipes include Maldon salt pretzels and tarte flambee.
Moroccan Salads
E9
Moroccan SaladsBeef kefta and garden salad; roasted beets, pistachios and cumin; roasted carrots with sheep feta and orange; cherry tomato, preserved lemon and roasted yellow peppers.
Greek Kitchen
E10
Greek KitchenMoussaka; skordalia with spinach and walnuts; pastitsio.
Pasta From Scratch
E11
Pasta From ScratchHomemade tortelloni; spinach pasta -- ravioli with tomatoes and basil; red pepper linguine with saffron, paprika, cayenne, clams and tomato; pappardelle with herbs.
Cooking in Strasbourg
E12
Cooking in StrasbourgSauerkraut with pork shoulder and sausages; roasted beet salad with watercress and hazelnuts.
Couscous
E13
CouscousFour-step traditional couscous; couscous, chickpea, lemon and ginger salad; a dessert made with orange blossom water, honey, dried apricots, pistachio and couscous.
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