quark

Curds separating from the whey in the process of making quark

I was first introduced to quark in Germany. This fresh cheese is a tasty part of a good, old-fashioned breakfast. But it can be found in many other countries from Northern Europe to the Middle East.

It’s similar to the French fromage blanc or the Spanish queso fresco. This fresh cheese with a little honey and maybe a few roasted hazelnuts is one of my all time favorite desserts.

Homemade quark will be served as part of dessert for the December supper club.

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Curds separating from the whey in the process of making quark
Curds separating from the whey in the process of making quark
The quark emerges from the cheesecloth
Straining through the cheesecloth to remove the whey

December 5 Dinner with Daniel: cocido

This classic Spanish garbanzo bean stew begins with a stock made from pork, beef, and chicken

Probably one of those meals that came about from using what ever was available, “cocido de garbanzos” or “cocido madrileño” (garbanzo bean stew) is a classic of Spanish cuisine. The recipe flies in the face of a commonly accepted standard of French cuisine by
including pork, beef, and chicken in the same stock. Nevertheless, it is my favorite.

This dinner on Saturday, December 5, 2015 will feature cocido de garbanzos along with a few traditional and not so traditional tapas.

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Escalivada con pulpo (fire roasted veggies and octopus)
Sardine torrija
Charcuterie plate
Wild mushroom croquetas
Fideo soup
Cocido de garbanzos
Quince and pomegranate with quark mousse

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This classic Spanish garbanzo bean stew begins with a stock made from pork, beef, and chicken
“cocido de garbanzos” or “cocido madrileño” (garbanzo bean stew) is a Spanish classic that begins with a stock made from pork, beef, and chicken

sweet and savory citrus cooking class