Red curry catfish. Carrots, onion, green red and jalapeño peppers, green beans, mushrooms, tomatoes. Lots of cilantro and scallion for garnish.
Added some bok choy with sesame oil.
I used the broiler to cook the catfish after pouring the red curry coconut milk combo over the fish. Kind of liked how it came out.
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One of your prettiest plates!
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Saturday’s farmer’s market haul (meat not in pic). Everything but the berries, chilis and apples used in today’s lunch salad.
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besides this lamb recipe, what are your two favorite recipes from this cookbook? (Happy to hear more than two if you feel compelled …) 
Nice looking stew!
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Short ribs with seared mushrooms on Bayou Cora grits. The grits are a “field blend” of heirloom corn varieties. Some are red, some blue some yellow. Hence the kind of murky color. Very corny in taste. We had a pear salad with some chili/honey coated almonds as well.
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Other recipes I use:
- salt-crusted striped bass: this book was the first time I saw this technique and we cooked the hell out of it when we lived in Paris, as I could pick up fresh branzino from my fish guy on the way back from walking the kids to school (see pic of my wife explaining the recipe below)
- Polenta/grits cakes: used the concept quite a few times with leftover polenta, to the point where we’d make extra polenta and fry up the leftovers the following day
- Potato pave: time consuming, but awesome
Have also cooked the beef stroganoff and braised short ribs, but generally use other recipes for both. Flipping through it again now, there are a ton of easy, common sense things that I should try - ex: I had bags of fresh-picked quince and he has a pretty easy recipe for quince paste. I chose to make a lot of quince liqueur instead
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not Andrew, and not the ad hoc book, but my favorites from the Laundry cookbook are, the French onion soup, the veal stock (used in the soup and takes forever), scallops, and beats with goat cheese.
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I think every serious cook should make that veal stock and demi glace at least once. It’s foundational understanding and technique. Even if you never make it again, I think it’s one of the essential lessons.
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Thank you!!
My copy opens to the pan-roasted chicken thighs with fennel. Y’all have seen multiple pictures of that dish here in this thread; just did it a few nights ago, as a matter of fact. It’s a cookbook I’ve been wanting to dive deeper in to. I’m going to put sticky flags on the recipes you mentioned. That salt-encrusted fish is likely to be first — Branzino is ubiquitous around here.
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'ppreciate these recs — thank you!
Thomas Keller’s FOS recipe (in Bouchon book) is how I learned to do FOS. Honestly, I think I’ve improved on it, but mostly by virtue of spending more time on my stock, more time on my onions, and more time marrying the two together — so, nothing genius or earth-shattering. Learning how to do FOS Keller’s way makes that book worth the price of admission. Quite frankly, although I know it’s not-at-all-necessary, I would have been willing to pay someone $1k to teach me how to make that dish — again, assuming no other way to acquire the knowledge and/or figure it out on my own. Very few meals make me as happy as a good french onion soup. … I will be flagging the veal stock and scallops recipes, and will take a look at the beets recipe to see if I think feta would be a workable substitute (I simply cannot do goat cheese — as much as I wish it were not the case, I find it to be vile - even in very small amounts.
The salt-encrusted fish is a crowd pleaser, especially if you have kids. We bought a mallet so the kids could crack open the shell.
Edit: the French Onion soup recipe (in Bouchon iirc) is delicious, but be prepared to spend hours and hours caramelizing those onions. I make it from time to time, but definitely need to have the time to kill. It’s a good excuse to bring out my giant Mauviel saucepan, as I stack that thing high with Walla Walla sweet onions!
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Yyyyyep. 100%.
My FOS process:
Day 1: roast the bones and veggies and make the stock
Day 2: caramelize the onions for about 6 hours; add stock to onions for a few hours
Day 3: eat it.
As such, I usually do this soup only once per year. And I make the maximum amount my setup will allow (I start with my 9 qt enameled Dutch oven and my 5.5 qt enameled Dutch oven filled all the way with sliced onions). IIRC, I usually get about 8L yield on the soup. as well as a couple cups extra of caramelized onions, which I will separate into half cup portions into baggies for the freezer — those come in super handy for a variety of other dishes thereafter.
Absolutely agree with that!!
Last night, I made seared-then-roasted Ibérico pork tomahawks in the style of traditional Filipino pork bbq. This involved marinating the tomahawks for around 10 hours in a mixture of soy sauce, calamansi (Philippine lime) juice, garlic, banana catsup, brown sugar, etc.
Resting for around 12-13 minutes.
Sliced. Served it with the potato salad I made the night before… …and a bit of nicely lifted New World pinot noir.
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You have done Pork Chop Thursday well!
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