Sunday, February 6, 2011

Chicken Bouillabaisse

On Friday, a bunch of us got together to attempt Ina Garten's recipe for Chicken Bouillabaisse. What a fucking pain in the butt. We were already off to a late start making the damn thing, but the recipe takes another 2h20min to make. It may have taken closer to 3 hours. By the time it was done, we were all full from snacking on bread, cheese, hummus, desserts...

And then there was the issue of making the rouille, which is essentially a mayo. I'm bad at this and without Rob to fix it, there wouldn't have been a rouille. Sigh. All in all, it did taste quite good. Especially with some crusty bread to sop up the sauces. And it's also good to know that Pernod is good for something in the kitchen.

Chicken Bouillabaisse

Tip: The recipe says to halve the potatoes, but it may be more appropriate to slice them in half inch slices to expedite the cooking time.

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