Knaw

Duck breast cooked sous vide, stove top style. Served with an orange sauce and lentils du puy. First time cooking duck, second time trying sous vide. It's a bit more rare than the picture indicates, poor lighting and a poor camera phone washed it out a bit.

Chicken tagine with olives and preserved lemon and saffron couscous. Also had some baked carrots (olive oil, garlic, thyme and a splash of sherry vinegar) on the side that's not pictured.

Leftovers of some Coq Au Vin I made the other day along with pan fried polenta.

Mishmishiya (Tagine of Lamb with Apricots) from Claudia Roden's The New Book of Middle Eastern Food.

Torta di Mandorla (Moist Almond Cake) The last slice of the first cake I ever baked. Up to this point I've stuck to cooking only but my girlfriend's birthday rolled around, so I figured I'd try out something new: baking. I'm pleased to report she enjoyed it.