Ever since it started getting cold, we pivoted a bit from grilling to soups. This week we had the Monkfish with Beans, 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:
|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|