Chef Joanne Weir

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Listen to Chef Joanne Weir – 1 Apr 2023

Chef Joanne Weir

Food and Travel are naturally linked for so many of us travelers, since a number of top travel experiences often involve culinary adventures.  During the height of the pandemic as much of the world was sheltering in place, we decided to broaden America’s #1 Travel Radio Show by inviting celebrity chefs to join us on-air and share recipes that could be made at home easily — and conjure-up great travel experiences.  We called the new segment “Travel The World From Your Own Kitchen” and as the world has returned to some level of normalcy the segment has evolved, as we now generally feature it around holidays.  With Easter and Passover ahead, we decided it was time to check-in with Show Friend and award-winning chef Joanne Weir.  From her TV shows, tours, restaurants and travel — what we appreciate about Joanne is her passion for getting our there and experiencing the world in full, while fueling the passions of travelers through food.

During our live broadcast of RMWorldTravel with Robert & Mary Carey and Rudy Maxa on 1 April 2023, Joanne checked-in to share a favorite recipe that’s perfect for Holy Week — her Meyer Lemon Panna Cotta with Fresh Strawberries.  You can here the full interview that aired across our national network of now 510+ weekly stations by simply clicking on the play arrow immediately following this text…

And here’s the recipe she shared …


2 Meyer lemons or regular lemons

1 ½ cups heavy cream
½ cup milk
6 tablespoons sugar
Pinch salt 2 tablespoons cold water
1 ¾ teaspoons granulated unflavored gelatin

Sauce –
2 cups strawberries with stems removed, cut into quarters
2 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon Kirsch
1 Meyer lemon as a garnish

Remove the peel from 2 of the lemons with a vegetable peeler.  Use a vegetable peeler that doesn’t remove too much of the white pith as the pith is bitter.  If there is pith on the back of the lemon peel, scrape with a knife to remove.  Place the peel in a saucepan with the heavy cream, milk, sugar and salt.  Over medium heat, watching closely, heat the cream and milk until bubbles form around the edges.  Watch closely so the milk does not boil over.  Set aside for 1 hour.  Place the water in a small bowl.  Sprinkle the gelatin over the water and set aside until the gelatin is softened, 5 minutes.  Warm the cream over medium high and boil for 1 minute, stirring constantly.  Watch closely so it doesn’t boil over.  Add the gelatin mixture and stir until dissolved.  Strain through a fine mesh strainer to remove the lemon peel.  Discard the lemon peel.  Pour the mixture into six 5-ounce ramekins. Chill in the refrigerator 3 hours or overnight.

To make the sauce, puree 1 ¼ cups strawberries in a blender with the remaining 2 tablespoons sugar, lemon juice, 3 tablespoons water and Kirsch until smooth.  Place in a bowl and add the remaining ¾ cup sliced strawberries and stir together.  Just before serving, run a small knife around the edges of the ramekins.  Put the molds into a pan of hot water JUST UNTIL the panna cotta turns and moves in the mold, 1 to 2 seconds. Invert the mold onto a serving plate.  If the panna cotta does not come out of the mold, use your first and middle finger to let some air underneath and remove the panna cotta from the mold.  Unmold the panna cotta onto serving plates and spoon the sauce around the edge.  Grate a little lemon zest over the top of each panna cotta and serve.

Serves 6


For the latest installment of our “Travel The World From Your Own Kitchen” series, during our live national broadcast of RMWorldTravel with Robert & Mary Carey and Rudy Maxa on 2 May 2020, Show Friend and Chef Joanne Weir joined us to discuss her optimistic thoughts for a recovery in the hospitality and restaurant industries, expected adjustments, how her culinary business is evolving and of course she shared a favorite recipe with the country to make at home.

Certainly for many of us, when we travel food is intimately intertwined into our experiences and adventures — but the Coronavirus has temporarily curtailed our leisure and business travels, and that’s why as we all continue to navigate through the “upside down world” caused by the pandemic, we’re doing our part to enable listeners across the nation to still “Travel The World From Your Own Kitchen.”

To hear the exclusive interview that aired across our 415+ radio affiliates nationwide airing America’s #1 Travel Radio Show, simply click the play arrow below to access the now archived audio of our live broadcast  …

And here’s the full recipe that Chef Joanne Weir shared for Eggs in Purgatory Amatriciana…

Eggs in Purgatory Amatriciana
By Joanne Weir

This recipe can be made in one cast iron pan or two small individual-serve cast iron pans. Pancetta or guanciale may be substituted for the bacon

2 tablespoons extra virgin olive oil
2 ounces bacon, cut into ¾-inch pieces
1 small red onion, minced
Pinch of crushed red pepper
1 clove garlic, minced
1/4 cup dry white wine
2 ½ cups canned Italian Mutti Polpa tomatoes
Kosher salt and freshly ground black pepper
4 large eggs
1/4 cup finely grated Parmigiano
Toasted bread or focaccia

Preheat the oven to 400°.

Warm the olive oil in a medium frying pan over medium high heat and add the bacon, Cook, stirring occasionally, until very light golden, about 3 minutes. Add the onions and crushed red pepper and cook until the onions are soft, 7 minutes. Add the garlic and cook 1 minute. Add the white wine and reduce by half. Add the tomatoes and simmer until the sauce thickens slightly, 10 minutes.

Check the thickness by pulling a wooden spoon across the bottom of the pan and stays separated, it’s done. Season to taste with salt and pepper.

Transfer sauce to an ovenproof baking dish. Make 4 indentations in the sauce. Break the eggs, one by one into a small bowl, and with the spoon, add one egg into each indentation. Place on the top shelf of the oven and cook until the white of the eggs are firm but the yolks are still runny, about 7 to 10 minutes or until desired doneness. Season the eggs with salt and pepper.

Sprinkle the top with Parmigiano Reggiano and serve immediately with toasted bread or focaccia.