Cooking By Ear

2018 Whiting Award-winning poet Tommy Pico author of IRL, Nature Poem and Junk (forthcoming in 2018) cracks an egg for the first time in his life (!!!) to make a frittata perfect for “the morning after.” We discuss everything from hookups to the role of food in control on the Viejas Reservation he grew up on.COOK ALONG AS YOU LISTEN. YOU'LL NEED:Ingredients:1 big bunch of chard Cooking oil, olive or vegetable Salt2-3 cups of leftover spaghetti (preferably with some remnants of red sauce) 6 eggsGround black pepper1/2 cup of grated Parmesan cheeseTOOLS:Big bowl to wash chard in (and a colander to drain it)Cast iron skillet or another non-stick skilletWhiskLarge plate (large enough to serve as a cover for your pan)Cheese graterMedium mixing bowlWooden spoon or spatulaTongs

Academy Award-Winning Actor and Producer Frances McDormand (Three Billboards Outside Ebbing Missouri, Fargo, Olive Kitteridge, Almost Famous) makes asparagus risotto and discusses the creative process fueling her long, badass career. If you're cooking along while you listen, you'll need the following to make your dish: Ingredients:1 bunch asparagus1 tablespoon olive oil 2 big handfuls chanterelle mushrooms (or morels, porcini, or cultivated mushrooms)Salt1 stick butter (8 tablespoons) 1 yellow onion, diced2 cups short-grained Italian rice (like carnaroli or arborio)3/4 cup dry white wine3 - 4 sprigs thyme, leaves picked off stems and chopped6 cups homemade chicken stock or water (avoid store-bought chicken stock)1 cup grated Parmesan cheese Tools: vegetable peelerknifecutting boardstovebig spoonslotted spoonladlesmallish saucepanskilletblenderfood processor, or mortar and pestlecheese gratertimer

Academy Award-Winning Actor and Producer Frances McDormand (Three Billboards Outside Ebbing Missouri, Fargo, Olive Kitteridge, Almost Famous) makes asparagus risotto and discusses the creative process fueling her long, badass career. If you're cooking along while you listen, you'll need the following to make your dish: Ingredients:1 bunch asparagus1 tablespoon olive oil 2 big handfuls chanterelle mushrooms (or morels, porcini, or cultivated mushrooms)Salt1 stick butter (8 tablespoons) 1 yellow onion, diced2 cups short-grained Italian rice (like carnaroli or arborio)3/4 cup dry white wine3 - 4 sprigs thyme, leaves picked off stems and chopped6 cups homemade chicken stock or water (avoid store-bought chicken stock)1 cup grated Parmesan cheese Tools: vegetable peelerknifecutting boardstovebig spoonslotted spoonladlesmallish saucepanskilletblenderfood processor, or mortar and pestlecheese gratertimer

A little taste of what's to come on this season of Cooking By Ear. Subscribe to be the firstto get our episodes when we officially launch in April.

A little taste of what's to come on this season of Cooking By Ear. Subscribe to be the firstto get our episodes when we officially launch in April.