|Moroccan chicken with dates -- "Djaj Bil Tmar" from Arabesque by Claudia Roden (p. 59)|
We have been trying a number of new recipes recently.
|The chicken was Len's creation.|
|Thickening the sauce. Dates are added for the final few moments of cooking.|
|Ingredients for the chicken include onion, dates, saffron, cinnamon, fresh ginger,|
and oil plus butter for cooking.
|Another night Len made a Ragu from The Splendid Table.|
|Ragu: beef, vegetables, pasta.|
|Marcella Hazan's very famous tomato sauce uses|
only these four ingredients. Len tried the recipe
which is online at the New York Times.
|The famous tomato sauce served on ready-made ravioli.|
|Ready to bake: Len's great onion tart, the classic Provencal dish called Pissaladière.|
|Pissaladière: hot and delicious.|
|Lettuce-wrapped salmon filets.|
|Yakitori chicken with home-made sauce. This was the one time I made dinner from a recipe.|
Most recent nights, I've cooked old favorites.