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
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

Recipes prepared