Asian-inspired veggie pot pie (recipe at bottom of post). This was enough for three small baking dishes (two that were about four inches in diameter, the other a little bit bigger); I recommend adding more veggies to fill an actual pie tin!
My friend and former housemate came to visit last week, which was a perfect excuse to cook a LOT, since he was one of my best cooking buddies when we lived together. He’s just finishing his degree in Asian history and, it goes without saying, is super interested in Asian culture. We took a trip to Chinatown and came back with a bunch of fresh produce and some other goodies that resulted in a couple of really awesome Asian-inspired meals. Banjo player/singer/songwriter Abigail Washburn plays one of my favorite types of music (folk/Americana), but she’s been heavily influenced by Chinese culture, thanks to time she spent living and working there. So I wanted one of our dishes to be inspired by her self-titled record with The Sparrow Quartet (banjo master — and now Washburn’s husband — Bela Fleck, cellist Ben Sollee, and fiddler Casey Driessen), which mixes Americana and Chinese folk music.
As far as the dish goes, I wanted to take a very American comfort-food dish (because Americana music makes me think of comfort food) — pot pie — and give it an Asian twist with veggies like bok choy, bean sprouts, edamame and scallions. These turned out really great, although the recipe below is slightly modified from what we did because a couple of elements weren’t quite right! I definitely think I’ll be trying this one again, though, so expect an update sometime in the future.
Abigail Washburn on MySpace