For the second year in a row, I cooked a French Laundry inspired meal for my wife's birthday - for her and 11 friends! - mostly using the FL cookbook. For the second year in a row, everything turned out great, but required a ridiculous amount of work and being able to adjust a few things as the cooking times don't always hold true. Cooking from this cookbook makes you really appreciate the depth of technique and detail that goes into these dishes - the flavors, combinations, creativity, and visuals are all incredible in these recipes.
Rather than typing up a full accounting - I'll simply point to a flickr set of photos I posted (including a lot of the prep work that went into the dishes). The are detailed descriptions for each photo to help explain what they are!
The dishes I did this year from the cookbook included...
"Peas and Carrots" (lobster crepes!)
"Surf and Turf" (monkfish and braised oxtails!)
"Coffee and Donuts" (cappucino semifreddo and donuts)
"PB&J" (PB chocolate truffles and concord grape "jellies")
one I called "Eggs" (white truffle custard w black truffle ragout)
and "Chips and Dip" - a recipe I found online from Keller for fingerling chips and green goddess dip
All turned out great
And to see last years meal (which included Kellers' crab salad, "Fish and Chips," the amazing cones with salmon, and a truffle version of the "Chips and Dip" - see http://www.flickr.com/photos/kaplanbr... )
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