tag:blogger.com,1999:blog-32963653.post3582597192496839807..comments2024-02-17T04:02:21.589-05:00Comments on cooking up a storm: Leftover Dinner PieMomBadhttp://www.blogger.com/profile/06806388494302474890noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-32963653.post-41881554654940206372007-03-17T03:41:00.000-05:002007-03-17T03:41:00.000-05:00Hello again,I added a seperate post with the pie p...Hello again,<BR/><BR/>I added a seperate post with the pie pastry recipe that I used for this one.<BR/><BR/>Hope you lke it.AteThathttps://www.blogger.com/profile/15430032628811863927noreply@blogger.comtag:blogger.com,1999:blog-32963653.post-62048675156693703322007-03-16T06:02:00.000-05:002007-03-16T06:02:00.000-05:00Hi Kevin,I'm sorry, I've not been checking my comm...Hi Kevin,<BR/><BR/>I'm sorry, I've not been checking my comments lately, so I don't know how long ago you left this.<BR/><BR/>If you are still out there...<BR/><BR/>The cheese I used was the super cheap Mild white cheddar. It mostly adds to the texture more then the taste. Having eaten it now, I would say most hard cheeses would be good, but I bet that something like an edam, or a gouda would really be great.<BR/><BR/>The gravy was just a basic one. I had some cooking juices from the baked chicken. I melted some butter and stirred in some flour till it was thick, then added the juices. It only made a tiny bit, but I didn't want too much for fear of making it soggy. Stock would have worked just as well as the cooking juices for such a small amount too.<BR/><BR/>As for the pastry, any basic pastry will do. I have a favorite that I use all the time. I will do a new posting with the recipe either today or tomorrow (I have to go find it).<BR/><BR/>I hope this helps, and I hope I wasn't too late, sorry about that.AteThathttps://www.blogger.com/profile/15430032628811863927noreply@blogger.comtag:blogger.com,1999:blog-32963653.post-26025431175039668042007-03-15T17:31:00.000-05:002007-03-15T17:31:00.000-05:00That looks so good, and it's such a refined way of...That looks so good, and it's such a refined way of cooking leftovers. I have a question though, what type of cheese do you reccomend; and how did you make the gravy and the pastry? Thanks, I'm looking forward to using up my leftovers.digkvhttps://www.blogger.com/profile/04178391565963065817noreply@blogger.com