We're an audio cooking show. Cook along in real time and by the end of the episode, you'll have a dish made. Join our iconic guest in their kitchen with host and chef Cal Peternell as your guide!
EP 9: Ijeoma Oluo and Puttanesca
Writer and author Ijeoma Oluo (So You Want To Talk About Race) makes pasta puttanesca and shares how she and her family got creative with food while growing up poor. We go deep on her Internet-breaking essay, how to teach kids resistance, and, yup, how to talk about race. But for real. Full recipe and ingredients at cookingbyearpodcast.com
EP: 8 Reem Assil's Oakland-Style Muhammara
Chef Reem Assil (Dyafa, Reem’s California) experiments with a new ‘Palestinian soul food’ recipe — sweet potato style muhammara. She discusses the controversial mural of activist Rasmea Odeh in her first restaurant, how she bakes her man’oushe with activism, and how to make Palestinian food visible against the whitewashing of Middle Eastern food. Full recipe and ingredients at cookingbyearpodcast.com
EP: 7 The Masumotos and Aioli
We head to the Masumoto Peach Farm to make a Grand Aioli with Mas, Nikiko, and Marcy Masumoto and discuss intergenerational farming, California’s haunting history of Japanese internment camps, and the social power of testimony.
EP: 6 Bob the Drag Queen and Vegan Soup
Comedian, actor, and winner of RuPaul’s Drag Race, Bob the Drag Queen, makes vegan Carrot Almond Soup and Ajo Blanco while discussing the art of drag, the importance of trans representation in media, and his obsession with Bob Ross. Full recipe and ingredients at cookingbyearpodcast.com
EP: 5 BIG FREEDIA'S BOOTY POPPIN' POTATOES
Queen of Bounce music Big Freedia teaches us her signature Booty Poppin’ Potatoes, all while coming up with a new hook for a future hit song, straight from her kitchen in New Orleans.
MAKES 4-5 SERVINGS
-1 MEDIUM YELLOW ONION, CHOPPED
-2 STALKS CELERY, CHOPPED
-2 GREEN ONIONS, CHOPPED
-1/4 CUP COOKING OIL, OLIVE OR VEGETABLE
-DRY SPICE (TONY CHACHERE'S SEASONED SALT OR SIMILAR. OR MAKE YOUR OWN WITH SALT, PEPPER, PAPRIKA, AND GARLIC)
-1 POUND ANDOUILLE SAUSAGES, SLICED (ABOUT 4 SAUSAGES)
-1 1/2 POUNDS YELLOW POTATOES, PEELED OR NOT, SLICED (YELLOW FINNS, YUKON GOLDS, ETC)
-3 SPRIGS PARSLEY, CHOPPED
-RICE, A HANDFUL PER PERSON
-RICE COOKER OR POT FOR BOILING RICE AND COLANDER TO DRAIN
-SPOON FOR STIRRING
EP 4: Alexander Payne and Vegetable Gratin
Academy Award-Winning screenwriter and director Alexander Payne (Election, Sideways, About Schmidt, The Descendants, Downsizing) makes a vegetable gratin and discusses a pivotal moment in his life when he left the movie industry briefly to become an intern at Chez Panisse.
-2 cups milk
-4 tablespoons butter (1/2 stick)
-3 tablespoons all-pupose flour
CELERY GRATIN INGREDIENTS:
-1 head celery
-Fresh thyme and/or tarragon
-Salt and pepper
-2 medium saucepans
-Wooden spoon or rubber spatula
-Big mixing bowl
-Casserole or other oven-going vessel (cast iron skillet can work)
Please make more episodes!
Like the previous reviewer, I just discovered this podcast 😭Has the show ended? Please come back!
Why did it end?
Just discovered this and so sad it is not still being produced!
Great idea- love!!
This is so great I’ve been waiting for a show like this. Would be super helpful if ingredients were in the show notes but just a small suggestion. Thank you!!!