My favorite French recipes so far involve chicken and my French pot, but if I'm going to keep learning, I need to branch out past chicken and beef. Here's a seafood one that doesn't involve the pot at all. There are still several steps that involve the mixing of flavors and re-use of cookware... my favorite! Behold, tuna steaks with an amazing tomato topping. I changed the recipe some (amounts, not ingredients) since I was only feeding two of us, so there was a little more sauce per tuna steak, I'm guessing, plus some leftovers (which I will be delighted to mix into rice for lunch!)
From page 219 of volume one, here's my not-very-photogenic result. If you do a Google image search, though, those pics aren't much better- you just have to trust me that this was delicious. The asparagus was a little overcooked because I was too busy paying attention to the sauce, but that was still yummy too.
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