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.
Escalivada con pulpo (fire roasted veggies and octopus)
Wild mushroom croquetas
Cocido de garbanzos
Quince and pomegranate with quark mousse
There’s no one way to use or enjoy an ingredient. And in the same way, a meal can take on many different formats. Many different styles and approaches, but all bring people together and create conversation. At a minimum, you have a great meal; ideally, you make new friends and have an evening to remember. I have been able to put together some great dinners (if I do say so myself), and no two have been alike.
With this in mind, I’m taking the November dinner in a new direction. We will all prepare the meal together. So, if you would like to share a little cooking time and a meal, come join us!
citrus and kalamata salad
pork loin with oranges
The Pittsburgh Post-Gazette calls her “a newsmaker you should know” for her work to preserve and promote Latino heritage and culture. For the next Dinner with Daniel on October 10, Keyla Nogueira Cook will visit my kitchen so we can cook for you. The menu features feijoada, a classic of Brazilian cuisine. Eric Ripert has said that what paella is to Spain, feijoada is to Brazil: a traditional dish that has come to represent a whole country. Now that the weather’s turning a little cooler, Keyla’s going to bring a little Brazil to Pittsburgh. Join us!
We’re going to kick off a new season of Dinner with Daniel in October with South American flavor. I’ll be cooking with a Brazilian guest chef to prepare feijoada, a favorite traditional Brazilian dish.
Drop me a line if you’re interested. We’re in the process of scheduling a date in October. Stay tuned!