Pumpkin Pot Pie

pot pie arial h
This recipe is inspired by the scene in the film in which Cinderella is given a plate of a few left over peas, carrots, and diced potatoes, as well as the pot pie I ate from Denny’s directly after seeing the movie. I included pumpkin puree because, well, pumpkins and the commonly known Cinderella tale go hand in hand!

As discussed in the podcast, Cinderella may be vegetarian (I mean, she can kinda talk to animals so…) so feel free to omit the chicken from the recipe below and use vegetable broth instead of chicken broth.

Pumpkin Pot Pie

Pie Crust*:

  • 2 Sticks Butter, diced & chilled
  • 2 1/2 Cup Flour
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 1/2 Cup Ice Water

Filling:

  • 4 Tbsp. Butter, cubed
  • 1/4 Cup Flour
  • 1/3 Cup Evaporated Milk
  • 2 Cups Broth (chicken or vegetable)
  • 1/4 Cup Pumpkin Puree
  • 1 tsp. Fresh Rosemary, finely chopped
  • Pinch of Ground Sage
  • Salt & Pepper to taste
  • 2 Cups Water
  • 1/4 Cup Onion, finely chopped
  • 1/2 Cup Carrot Discs/Coins, ~1/8″ thick
  • 1/2 Can of Peas
  • 3/4 Cup Cubed Potatoes
  • 3/4 Cup Cubed Chicken (optional)

Egg Wash:

  • 1 Egg
  • 1 tsp. Water

Crust: Freeze 3/4 of the butter pieces on a parchment-line tray & put the rest in the fridge. Combine the flour, salt, & sugar in the food processor & then add in the butter from the fridge & pulse a few times. Next, add the freezer butter & pulse until crumbly. Add the ice water & pulse again until dough forms & sticks together. Ball the dough together & place it on a large sheet of plastic. Loosely cover it with another sheet of plastic & then flatten it uniformly with a rolling pin. Wrap it up & refrigerate for at least 30 minutes.

Filling: In a large pot, melt the 4 tablespoons of butter & whisk in the flour. Add the evaporated milk & whisk to combine. Next, whisk in the broth & pumpkin puree & bring to a boil. Turn off the heat & stir in the rosemary, sage, salt, & pepper. In a separate pot bring the water & carrots to a boil & boil for about 5 minutes. Add the potatoes, onions, & optional chicken & boil for another 5 minutes until tender. Drain well & fold into the creamy mixture along with the peas.

Preheat your oven to 400ºF. Roll the dough between the sheets of plastic (unwrapped) to about 1/8″ thick & overturn a medium-large ramekin onto it. Cut the dough around the rim so you end up with a dough circle that fits over your ramekin. This recipe can make about 4 ramekins worth of pot pie so cut more dough circles for your ramekins as needed (alternately, you could make a large, deep-dish pie if you wanted). Scoop the pot pie filling into the individual ramekins & top with the dough circles, curling the dough edges under the ramekin rims. With the left over dough, re roll to 1/8″ or slightly less thickness & cut into various shapes that go along with the film/fairytale like pumpkins, butterflies, high healed shoes, etc. & place those shapes on top of the dough covered ramekins (use a tiny bit of water to help them stick if needed. Whisk the egg & water together to make an egg wash & lightly brush the dough with it. Use a toothpick or small, sharp knife to poke/slice a few patterned openings into the dough (you can see in the photos I made little spirals) & then place the pot pies in the oven & bake for about 15-20 minutes or until the crust is golden brown. (If you have any more filling left over, simply eat it as a stew or over rice!)

Pie crust recipe from Martha Stewart Test Kitchen

Pot Pie bite
Listen to the episode! Fiction Kitchen Episode 11: Cinderella

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Kheer

Kheer arial
In the second half of Dilwale Dulhania Le Jayenge, after Simran’s grandmother expresses concern to her son (Simran’s father) about her granddaughter’s apparent lack of happiness, there is a scene where Simran’s mother is carrying a tray with small bowls of kheer around during the engagement celebrations, and asks her husband if he would like one. He accepts and they pass a very brief few words about whether Simran has gotten over the boy she fell in love with in Europe. The father ends up threatening that she had better have gotten over it or she’ll regret it.

Kheer

Inspired by a recipe on Veg Recipes of India and a recipe from food.com.

  • 2 Cups Milk
  • 1/3 Cup Basmati Rice, rinsed several times & soaked for at least 30 minutes
    (I used brown basmati because that’s what I had onhand, but white will make a softer dish)
  • 1-2 Tbsp. Sweetened Condensed Milk
  • Pinch of Saffron
  • 1/4 tsp. Ground Cardamom
  • Optional inclusions:
  • 1/3 Cup Chopped Nuts
    (like cashew, almond, &/or pistachio), soaked while rice is cooking & then chopped
  • 1/4 Cup Raisins (any color of raisin is fine), soaked while rice is cooking

Bring the 2 Cups of milk to a boil & then add in the soaked rice. Simmer uncovered, stirring occasionally, for about 30-40 minutes or until the rice is very soft/falling apart & the mixture is like porridge, thickened & creamy.

Stir in the condensed milk, starting with 1 tablespoon & adding more if you’d like the kheer sweeter, plus the saffron & cardamom. Lastly, add in the optional nuts, almonds, & raisins.

Serve warm or chilled. Both ways are yummy!

Listen to the episode! Fiction Kitchen Episode 12: DILWALE DULHANIA LE JAYENGE

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Besan and Almond Ladoo

Mithai are India sweets, and go hand and hand with celebrations such as weddings – which we get in countless Bollywood films including Dilwale Dulhania Le Jayenge!

Ladoo are made from flours or grains, sugar, and either fried or mixed with ghee. They are shaped into balls and can be eaten in a couple bites – or fed to your loved ones as is a happy tradition! They can have nuts mixed in, or different flavorings like cardamom, ginger, or coconut. These particular ones are made with besan (chickpea or gram flour) and ground almonds, and flavored with my favorite, if overused, combo of cardamom and rosewater.

As I mentioned on the podcast, I was a little apprehensive making these because I didn’t know what I was aiming for, but the final product turned out quite nice so I feel confident sharing this recipe. The things I would tweak for next time would be to try extra hard to obtain coarse-ground besan (although the fine-ground wasn’t a disaster at all), and to cook the mixture just a little longer until it deepened in color just a bit more. Otherwise I was happy (and relieved!) with the final product.

Besan and Almond Ladoo

Adapted from Easy Food Smith

  • 2 cups besan (chickpea flour, coarse-ground if possible)
  • 1/2 cup ghee (store-bought or homemade)
  • 1 cup powdered sugar
  • 1/2 cup almonds, toasted and ground (you can make them either chunky or fine to your preference)
  • seeds of 3 cardamom pods
  • 1 teaspoon rosewater
  • optional: sugar mixed with a small pinch of well-crumbled dried rose petals for rolling, dried rose petals for garnish

In a large dry pan or wok, on low heat, toast besan until it smells fragrant, about 15 minutes. Stir constantly to avoid burning. Add ghee and cook, stirring, another 20 minutes or so until the mixture smells nutty and fragrant and has deepened slightly in color.

Stir in sugar, almonds, cardamom and rosewater. When the mixture is cool enough to handle, shape approximately 1 1/2 tablespoons into small balls. Mine were still a little melty and didn’t hold their shape well, so you can stick them in the fridge and try again.

Optionally you can roll in sugar and rose petals, and garnish with rose petals, but only if you are obsessed like me and like eating food that tastes like perfume.

Listen to the episode! Fiction Kitchen Episode 12: DILWALE DULHANIA LE JAYENGE

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Cinderella Cassoulet

cassoulet

This cassoulet is “authentic” the same way Cinderella is “French” – not really, but I think it definitely catches the spirit.

That means it’s more hearty and simple than fancy fare, and it’s made with common ingredients and suits our modern peasant lifestyle. So no duck, although I eventually want to make this exact dish using duck fat as the cooking oil once I get my hands on some, and it’s fairly quick, so perfect for very busy girls who have to sleep by the fire and wait on their hideous step-families.

I have a great cooking vessel that transfers to the oven, but you could certainly make this stovetop then transfer to a baking dish before you top with breadcrumbs.

Cinderella’s Cassoulet

  • olive oil
  • salt & pepper
  • 1 pound bone-in, skin-on chicken thighs
  • 1 pound chicken sausage, cut on the bias into large chunks
  • 1 onion, chopped
  • 4 cloves garlic, grated
  • 1 tablespoon paprika
  • 1 14.5 ounce can diced tomatoes (or 3-4 fresh, chopped)
  • 2 15 ounce cans great northern beans, rinsed and drained
  • about 3 slices bread, thoroughly toasted, or about 1 cup breadcrumbs
  • herbs – I used a few sprigs fresh thyme and a pinch of dried oregano, but you can use what you have on hand

Heat a small amount of olive oil on medium high in a heavy-bottomed pot. Sprinkle chicken thighs with salt and pepper (just a little salt or the dish will be way too salty by the end), and brown well on both sides. Remove to a plate, and pour off all but a tablespoon or two of the oil. Brown the sausages and remove them to the plate.

Lower the heat to medium and saute the onion with just a sprinkle of salt, until golden brown. Add the garlic, and stir for a minute or two, then add the paprika and stir for a minute. Add the tomatoes with another small sprinkle of salt, and cook, stirring, until they are well broken down. Add the beans, the chicken, and the sausage, and mix well. Add enough water to almost cover the chicken, cover, and simmer for 20 minutes or so until the chicken is well cooked through (stir occasionally and lower heat if necessary to keep from burning). Remove the lid, taste and adjust seasoning. Cook for a few minutes uncovered to thicken the sauce up if necessary.

While the chicken is cooking, in a food processor blitz the bread into breadcrumbs, and add herbs, a small pinch of salt, and a couple tablespoons olive oil.

Heat broiler. Smooth the chicken and beans mixture evenly and sprinkle breadcrumbs over the top. Heat under the broiler just a few minutes, until breadcrumbs are nice and brown.

Serve hot!

I referenced a couple of great recipes on Serious Eats:

Listen to the episode! Fiction Kitchen Episode 11: CINDERELLA

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Dilwale Dulhania Le Jayenge

Diana and Carrie discuss the sweet, song-filled Bollywood movie, including wedding traditions, cow lollipops, dance-offs, Shah Rukh Khan vs. Tom Cruise, and of course our recipes!

Recipes

Referenced

Opening song is Ho Gaya Tujko To Pyar Sajna – Udit Narayan, Lata Mangeshkar
Outro: Mere Kwabon Mein – Lata Mangeshkar

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Cinderella

Kenneth_Branagh__the_mice_DO_talk_in_live_action_Cinderella___you_just_have_to_slow_the_sound_down

Cinderella shares her dinner with her little friends.

Diana and Carrie discuss Disney’s new 2015 movie, Cinderella, the original animated film, as well as Cinderella stories from all over the world! We talk pumpkins, kindness = vegetarianism, practical meanies vs. gentlehearted non-planners, talking fish, gifting trees, and comfortable footwear.

Recipes

Referenced

PS The star of the movie as far as Carrie is concerned.

Cinderella_2015_41 (1)

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