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

November Dinner with Daniel

Dinner with Daniel in November 2015 will be a cooking class. Come--cook, eat, and be inspired by the Kitchen Muse.

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!

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citrus and kalamata salad
carrot vichyssoise
monkfish stew
pork loin with oranges
mantecados


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a few more photos from the Brazilian dinner

a little samba music, some beans and rice…

October 10 Dinner with Daniel features Brazilian menu

Brazilian flag
Keyla Nogueira Cook
São Paulo native Keyla Nogueira Cook will prepare the Brazilian classic feijoada at the next Dinner with Daniel on Saturday, October 10, 2015

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!

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Saturday, October 10, 2015
6:30 p.m.

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caipirinha
bobó de camarão
feijoada (family style) rice, greens, farofa, oranges
quindim

$75

Daniel explains, “What’s a supper club?

new season, new flavors

How was your Labor Day?

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!

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