I ended up making the Leek Bread Pudding. I like the contrast in textures, with the crispy, chewy crust and the light, fluffy pudding. Overall though, this dish is too rich and heavy for my tastes. This dish needs to have very small serving sizes and be a small part of a meal. I think it is too light on the leeks, as well. The recipe only calls for 2 cups of leeks, which cook down to less than a cup. If I were to ever make this again, I would use 3, possibly 4 cups of leeks.
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Thanks Poppy.
I made the fried chicken and chard w/ pine nuts & steeped raisins, both with minor modifications, for Mother’s Day and they were both great. Sorry, no pics.
I will say the Presto 05466 12 cup deep fryer kept the odor down and made clean-up pretty simple. My chicken did stick to the baskets though…
A mostly Ad Hoc meal tonight - made the caramelized cabbage (subbed Napa Cabbage for Savoy), mushroom consera, potato pave, and pomegranate quail - all quite good, nothing mind-blowing though. Accompanied by a Benoni Pinot Noir and Botani Moscatel Seco. Photos at http://www.flickr.com/photos/kaplanbr/sets/72157624123248230/" onclick="window.open(this.href);return false; and here are a few:
This book has not managed to produce any house favorites yet.
Of the dishes we made last night, only the potato pave earns the “good enough to make again” mark. The fried chicken is probably the best recipe I’ve tried - great stuff. The leek bread pudding and apple fritters are not far behind.
Nice work Brad.