Ever since it started getting cold, we pivoted a bit from grilling to soups. This week we had the Monkfish with BeansMonkfish Braised with White Beans, Fennel, & Tomato
4 chunks monkfish fillet, about 6 ounces each, skin and translucent membrane removed
Salt
1/2 cup mild-tasting olive oil
1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges (about 8 ounces)
3/4 cup diced yellow onions (3 ounces)
1/2 cup dry white wine
6 ounces very ripe tomatoes, peeled, cored (1 large or 2 small), cut into wedges, and lightly salted, or 3/4 cup drained canned tomatoes, quartered
A few garlic cloves, coarsely chopped
1 small dried chili or a pinch of dried chili ..., which is effectively a soup, green Thai curry with shrimp and scallops which was very soupy, tonight is Chicken-Bouillabaisse and tomorrow is beef stew.
I will use the Zuni Cafe Cookbook tonight for the bouillabaisse and I also used the recipe for the Monkfish the day before yesterday.
I'm trying to plan when to start cooking tonight and I realized that it's hard to plan and cook on time without a kind of "run of show." Yesterday, I was making beef stock, steaming romanesco, making curry and oven frying french fries at the same time and it was really hard to keep track of where I was on everything.
I'm planning for 30 extra min because the chicken is much larger than the recipe calls for.
So here's today's run of show:
Time | Duration | Activity |
---|---|---|
15:19 | 5 min | finish chopping chicken |
15:24 | 5 min | Sauté onions |
15:19 | 1 min | Add bay leaf, thyme, chili and white wine and boil |
15:20 | 5 min | Add tomatoes, saffron, garlic, chicken stock and bring to simmer |
15:25 | 5 min | Add dark meat and bring back to simmer |
15:30 | 1-1.5 hrs | Cook uncovered (add breasts after 30 min) |
17:52 | 2 min | Skim surface and bring to boil for 1 min |