“I like creating recipes that don’t need to spend hours, and yet you get great results.”
Chef Joanne Weir
Chef Joanne Weir
Hey, hey, hey! I felt like hugging her and giving her a high five. Was she talking to me? It’s like, she knows me very well. I crave for a good meal and obsess with new and different flavors each day. HOWEVER… if you’re new to my blog, first of all “Welcome!”, but sadly, “I’m a foodie who can’t cook”, that’s why effortless cooking is a must.
Joanne Weir is an award-winning and world renowned chef, a cookbook author and a TV host of the WGBY Create programs, “Cooking Class with Joanne Weir,” “Weir Cooking in the City,” and “Joanne Weir Gets Fresh.”
Last Saturday, I had a wonderful opportunity to meet her in person when she graciously hosted a luncheon event to celebrate WGBY’s Annual Wine Weekend Festival at Mama Iguana’s in Northampton MA. She shared her exciting and inspiring culinary journey, and also introduced her new cookbook,
This is not your typical cookbook, it’s also a memoir. I say, a “tasty” memoir of her childhood that led to “flavorful” culinary chronicles revolving around her passion for food.
Speaking of food, we tasted five of her amazing recipes that were deliciously prepared by the wonderful team of Mama Iguana’s, headed by Chef Mario.
Mama Iguana’s offers authentic Mexican food, and is home to the largest selection of tequilas and mescals in New England. Largest? Hmm… definitely worth checking out, because it simply means GOOD TIMES!
Yum! This is a perfect classic margarita. It’s made with simple ingredients, tastes clean and has an excellent balance of sweet and tart.
Papas Bravas with Avocado Crema
These are crispy, smoky and boldly spiced deep-fried potatoes with great texture – crispy on the outside and tender inside. The smooth and citrusy avocado crema brightened up the flavor.
Pork Belly Tacos with Pipián Sauce
Each bite was full of flavor. The pork was crispy. I enjoyed the slight crackling from the crisp exterior. Oh boy! I was surprised how the pipián sauce tasted good with pork. I always had it with chicken and didn’t expect that it would also work well with pork.
Oaxacan Chocolate Milk Shake
If you’re a “chocoholic” like me, more likely you had a hot cocoa or a dish made with Oaxacan chocolates. Ahem, “Mole Negro”. So when Joanne mentioned that our dessert was this frothy Oaxacan chocolate milk shake, I got very excited. I couldn’t wait to try it. It was spicy, smooth, rich, aromatic and Añejo potent. ¡HOLA! México.
Peanut Butter Cookies
Guess what? This delicious treat was made with 5 ingredients only. Yup! 5 simple ingredients. The nuttiness and sweetness of these cookies went really well with Oaxacan chocolate milk shake. What a perfect combination.
Celebrating WGBY’s Annual Wine Lover Weekend Festival was so much fun.
Chef Joanne Weir has this upbeat and engaging personality that brightens up the room. She’s warm, accommodating and friendly.
Hmm… It makes me wonder, if she would accept a challenge of teaching a “Foodie who can’t cook” (that would be me) to learn how to cook.
KUDOS to the friendly staff of Mama Iguana’s for the excellent service they provided! The food and drinks were delicious. The staff made sure that the food and drinks kept coming.
My favorite part was meeting new friends. I love that whenever I go to these events, I meet wonderful people who share the same passion…the love for food, drinks and travel!
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”