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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Meat is a little more done than I would like but I wanted to make sure the pastry was cooked all the way. The extra duxelle will go great on some toasted brioche.
 

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ExpatAkronite said:
Looks good--dollop of sour cream with the chives as garnish is a nice touch. I make different versions of this (only with dumplings) quite often. Evokes Sunday dinners in the 60s at one of the Barberton chicken house. What's your recipe?
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I used Chef Jean Pierre's youtube version, which apparently isn't completely traditional. I made it a bit less traditional by substituting Spanish smoked paprika. Results were great.
 
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ORD_Buckeye said:
I used Chef Jean Pierre's youtube version, which apparently isn't completely traditional. I made it a bit less traditional by substituting Spanish smoked paprika. Results were great.
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I switched to Spanish paprika a couple years ago--do like the results. Some form of tomato (judging by the color)? I prefer not adding it but it certainly makes for a better presentation.
 
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