My first recipe from the Tagine chapter, and it was a hit. These are nice dishes because they simmer along relatively unattended for a long time and the length of time isn't critical.

I had about 900g (~2#) of whole chicken legs, skinned and boned them myself. Then made more or less a whole recipe. Seemed like just the right amount.

The dish as a whole is pretty blah colored. The white turnips and the green peas all became kind of blah brown color.

Eating this as a stew, with no rice or other accompaniments, my 900g of chick would serve 3. (We'll have a small bowl as a starter or side one day soon.)

The taste we very much enjoyed.

Another winner from the page of "Recipes for Pasta in Cream Sauces". :-)
- Didn't use use penne (used a pasta I don't know the name for, kind of a mini curly-edged lasagna that's a household favorite right now), used dried herbs instead of fresh. Used 7oz of pasta with a half recipe of the sauce and it was well-sauced.
- Didn't sauté the onions quite enough before adding the tomatoes, but it wasn't noticeable in the finished dish.
- Needed *lots* of salt.
Very tasty though. And easy.

Made a half dose of this, dinner for two, with some mushroom-flavored pasta, curly trumpets (supposed to look like chanterelles). Quite easy and tasty. There are a lot of appealing recipes in the section (Pasta in Cream Sauces). Good start for this book.