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| Moroccan chicken with dates -- "Djaj Bil Tmar" from Arabesque by Claudia Roden (p. 59) We have been trying a number of new recipes recently. |
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| The chicken was Len's creation. |
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| Thickening the sauce. Dates are added for the final few moments of cooking. |
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| Ingredients for the chicken include onion, dates, saffron, cinnamon, fresh ginger, and oil plus butter for cooking. |
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| Another night Len made a Ragu from The Splendid Table. |
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| Ragu: beef, vegetables, pasta. |
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| Marcella Hazan's very famous tomato sauce uses only these four ingredients. Len tried the recipe which is online at the New York Times. |
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| The famous tomato sauce served on ready-made ravioli. |
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| Ready to bake: Len's great onion tart, the classic Provencal dish called Pissaladière. |
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| Pissaladière: hot and delicious. |
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| Lettuce-wrapped salmon filets. |
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| 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. |
They all look mouthwatering! I love esp. the ragu and yakitori!
ReplyDeleteGood eats!
ReplyDeleteI love Pissaladière. That one is a beauty!
ReplyDeleteI am a fan of Moroccan food. I find their use of dates very interesting. Although I am a vegetarian, I will pass this recipe to my daughter in law who loves to cook
ReplyDeleteEverything looks delicious! We love dates but have never tried to cook with it. And that onion tart is a triumph!
ReplyDeleteall this is very appetizing. I am pleased to see that you know how to maintain an art of living that I share. There are dishes there with flavours that must be subtle
ReplyDelete