December 5 Dinner with Daniel: cocido

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.

MENU

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

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