Dinner and Drama with Kristin & Drew

• The Drama of Fairytales: Part 4 Rapunzel

  In this fourth installment of our fairytale series, Kristin and Drew unravel the tangled tale of Rapunzel, shedding light on the story's darker origins. Forget the charming Disney rendition; we’re diving into the elements of captivity, manipulation, and identity that permeate the original.  So, if you thought hair could only be a princess’s glory, prepare for some shocking revelations. Join us for a hair-raising discussion on this episode of Dinner and Drama with Kristin and DrewListen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe:Lebanese Tabbouleh Salad This traditional Lebanese Tabbouleh recipe is a healthy Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.  And it’s vegan, but don’t let that stop you. Makes 6 servings Prep Time 4minutes Ingredients **All herbs and vegetables should be FINELY CHOPPED. • ⅓ cup extra-virgin olive oil • 3 tablespoons lemon juice • ¼ teaspoon salt • ¼ teaspoon black pepper • ¼ cup fine #1 bulgur • 3 bunches fresh curly parsley finely chopped (about 3 cups packed) • 2 tomatoes chopped • 2 green onions chopped • ¼ cup fresh mint leaves  choppedInstructions o In a large bowl, Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until combined.  o Stir in the bulgur. Let the bulgar sit in the dressing for 30 minutes to soak up the yumminess and become nice and FAT like Kristin.. o In a separate bowl, add the parsley, tomatoes, green onions, and mint . o When the bulgur is fatfatfatty, and has soaked up most of thelemon-olive oil, fold in the chopped vegetables and combine everything.  You can serve it cold or at room temp.   Serve with Pita or eat it straight.  Great topping for chicken or fish as well.  PRO-TIP- Wash and dry parsley thoroughly, ideally 2 days prior to making this recipe.  Parsley needs to be dry for this recipe.

  --------  

  40:05

  --------

  40:05
• The Drama Of Once Upon A Time - Fairytales Part 3

  In this third installment of our fairytale series, hosts Kristin and Drew dive back into the dark and twisted world of classic stories—leaving behind any trace of Bibbity Bobbity Boo. This episode unpacks the unsettling drama, gaslighting, and scare tactics found in the original versions of Sleeping Beauty and Beauty and the Beast. No singing teacups here—just a bunch of tea to be split and the gritty origins that these tales are based on. If, after hearing these, you find yourself longing for dancing cutlery, be our guest and join us on this episode of Dinner and Drama with Kristin and Drew.Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe: French Onion SoupPrep Time: 20 MinutesCook Time: 1 Hour 40 MinutesTotal Time: 2 HoursINGREDIENTS4 tablespoons unsalted butter1 tablespoon vegetable oil3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced¾ teaspoon salt½ teaspoon freshly ground black pepper¾ teaspoon granulated sugar1 cup dry white wine2 tablespoons all-purpose flour6 cups beef broth1 teaspoon Worcestershire sauce½ teaspoon dried thyme2 bay leaves1 small baguette, cut into ½-in slices1 tablespoon dry sherry8 ounces Gruyère cheese, grated½ cup grated Parmigiano ReggianoINSTRUCTIONSIn a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir more frequently as they brown, scraping the fond from the pan. If the onions brown too quickly, reduce heat or add a bit of water or wine to deglaze.Add the wine and raise the heat to high. Cook, stirring to scrape up any fond, until the liquid has evaporated and the onions are soft and jam-like, about 8 to 10 minutes.Stir in the flour and cook for one minute.Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.While the soup simmers, preheat the oven to 400°F. Arrange baguette slices on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.When the soup is done, remove bay leaves and add sherry. Adjust seasoning with Worcestershire sauce or a bit of sugar if needed.Heat broiler and set oven rack 6 inches from the element. Place broiler-safe crocks on a baking sheet, fill with hot soup, and top with baguette slices. Sprinkle with Gruyère and Parmigiano Reggiano. Broil until the cheese is melted and bubbly, 3 to 5 minutes. Let cool slightly before serving.

  --------  

  45:50

  --------

  45:50
• The Drama Of Once Upon A Time - Fairytales Part 2

  In this continuation of our fairytale series, Kristin and Drew delve into the darker, more dramatic side of two beloved stories: Little Red Riding Hood (originally known as Little Red Cap) and Hansel and Gretel. In this episode, they explore the popular versions of these tales that we've all grown up with, but also uncover the historic, and sometimes gruesome origins.Just when you thought it was safe to send your child out into the woods with baked goods, Kristin and Drew remind you that someones gonna die in this bitch. This episode is a must-listen for anyone who loves fairytales with a side of drama!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe: Hansel Crumb Cake & Little Red Cape's  NightcapIngredients:Crumb Topping1 cup packed light or dark brown sugar1/2 cup granulated sugar1 Tablespoon ground cinnamon1/2 teaspoon salt1 cup unsalted butter, melted2 and 1/2 cups all-purpose flour Cake2 and 1/2 cups all-purpose flour 1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt3/4 cup unsalted butter1 cup granulated sugar3 large eggs, at room temperature1 cup full-fat sour cream, at room temperature2 teaspoons pure vanilla extractoptional: confectioners’ sugar for toppingInstructions:Preheat the oven to 350°F and grease a 9×13-inch baking pan and set aside.Crumb Topping: In a medium bowl combine: granulated and brown sugars, cinnamon. Stir in the melted butter. Using a fork, gently mix in the flour. Do not over-mix, you want large crumbles. Set aside.Cake:  Whisk the flour, baking soda, baking powder, and salt together. Set aside. Using a handheld or stand mixer (with a paddle attachment), beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl,as needed. Add the eggs, sour cream, and vanilla to the mix. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl. With the mixer on low speed, mix in the dry ingredientsuntil smooth. Do not over-mix. The batter will be thick and sticky.Spread the batter evenly into the greased baking pan. Top with crumb topping. Press the crumb topping tightly down into the cake using the back of a spoon or a spatula. The topping needs to stick to the cake.Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If topping starts to brown, cover loosely with foil.Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving.Little Red Cap’s NightcapIn a shaker:Gently muddle raspberries and fresh basil2 oz orange flavored vodka1 oz lemon juice3/4 oz simple syrup2-3 dashes of lemon bittersShake with ice.Strain & serve in a chilled cocktail glass.Garnish with raspberries and Wolf’s blood, I mean, edible flowers

  --------  

  43:40

  --------

  43:40
• Fairy Tales - The Dark Truths Behind the Stories: Part 1: Rumpelstiltskin & The Little Mermaid

  Once upon a time, writers crafted tales designed to scare the bejesus out of young children, embedding terrifying narratives with valuable lessons in hypocrisy, misogyny and plain nastiness. In this episode of "Dinner and Drama with Kristin and Drew," we take on the role of the Big Bad Wolf, ready to huff, puff, and tear these fairy tales to pieces.Join us as we delve into the sinister side of classic fairy tales, uncovering the dark morals and hidden agendas lurking beneath the surface. From wicked stepmothers to eerie enchantresses, we explore the themes that have shaped these stories.Get ready as we unravel the twisted truths behind your favorite fairy tales. Tune in and discover why these seemingly innocent stories are anything but!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Spun Straw and Hay Pasta with Seafood!INGREDIENTSYield: 6 servings. Time: 15 min prep, 25 min cooking, 40 min total Salt for the pasta pot 4 scallions 2 tablespoons extra-virgin olive oil 6 to 8 slices imported prosciutto, cut crosswise into 1/2 inch-thick ribbons 2/3 cup chicken stock or canned low-sodium chicken broth 1/2 cup heavy cream 1 pound fresh fettuccine, or 1/2 pound dry egg fettucine 3/4 cup freshly grated Parmigiano-Reggiano cheese Seafood of your choice- Shrimp, Clams, Crab, Mussels, etc. (make suremussels are debearded and clams are cleaned)INSTRUCTIONSBring a large pot of salted water to a boil over high heat.Trim the ends of the scallions. Cut into 1 inch pieces.Heat the oil in a large, heavy skillet over medium heat.Add the scallions, and cook until wilted, 1 to 2 minutes.Add the prosciutto, and toss until it changes color, 1 to 2 minutes.Pour in the chicken stock, and bring the liquid to a boil.Reduce the sauce to a simmer, and cook until the liquid is reduced by half.Add the heavy cream, and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes.Add seafood and cook. (shrimp needs to turn pink, if using clams or mussels they need to open (discard any that do not open)Stir the pasta into the salted boiling water. Return to a boil, and cook the pasta until al dente. Reserve one cup of pasta cooking water. Add the cooked pasta to the skillet and toss to coat with the sauce. Cook over high heat until the liquid is reduced enough to form a creamy sauce. If sauce is a little thick, add some of your reserved pasta water.Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.

  --------  

  38:18

  --------

  38:18
• How Embarrassing: The drama of embarrassing moments

  Have you ever felt your face get hot... flushed with shame and embarrassment... yeah, we know how that feels.  It's dramatic, right?  On this episode of Dinner & Drama with Kristin & Drew, we talk (eventually we get to the topic after 15 minutes of discussion about various stuff completely unrelated to the topic of this episode) about moments where we have suffered embarrassing moments.  Can you remember moments when you have felt this way?    Let's discuss... and we will share our stories of embarrassment, and you can laugh at our misfortune while we give you the recipe for the perfect meal for when you need to eat crow. Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe - Fruit Pasta Salad !INGREDIENTS·         3/4 cup sugar·         1 Tbs flour·         1/2 tsp salt·         2/3 cup pineapple juice reserved from a can of pineapple·         1 egg beaten·         1 tsp lemon juice·         1 cup elbow macaroni ·         2 11 oz cans mandarin oranges, drained·         1 20 oz can crushed pineapple, drained·         1 20 oz can pineapple chunks, drained (juice reserved for above)·         1 8 oz container whipped topping·         1 - 1 1/2 cups mini rainbow marshmallows DIRECTIONS·         Cook pasta according to package directions and set aside to cool completely.·         In saucepan whisk together sugar, flour and salt until combined.·         Add in your pineapple juice and egg and heat over medium heat until thickened.·         Once thickened stir in lemon juice and cool completely.·         Add pineapple custard to a large bowl and mix in the cooled pasta.·         Add in your mandarin oranges, crushed pineapple and pineapple chunks and stir to combined.·         Lastly add in your whipped topping and marshmallows and fold until blended.·         Cover and refrigerate 8 hour but ideally overnight.Recipe Credit: https://tornadoughalli.com/frog-eye-salad/

  --------  

  50:42

  --------

  50:42

More Fiction podcasts

Trending Fiction podcasts

About Dinner and Drama with Kristin & Drew