A Hot Day in Naples

August 3, 2017August 3, 2017 ~ donquioaty ~ 1 Comment

It is 36º in Naples. Far too hot for DonQui to consider doing much of anything at all.

Fortunately his hotel — the rather nice Excelsior on the pedestrianised seafront promenade Via Partenope — is nicely air-conditioned. It also has great views over the bay of Naples, with Mt Vesuvius and Capri in the distance, and the Castel dell’Ovo and harbour in the foreground.

DonQui is quite happy, therefore, to spend the heat of the day simply lazing around the hotel.

Lunch at the hotel terrace restaurant is pretty good too, if a little on the pricy side.

The Castel dell’Ovo is worth a visit. Not only is it free but the the thick sandstone walls keep the passageways very cool — even in the blistering Naples heat. Although dating back to Roman times, the restored fortification has a distinct 15th century appearance.

The views from the top are quite magnificent.

Once the worst of the midday heat is passed, DonQui trots out onto the Via Partenope to take a look around his immediate neighbourhood.

Some of the locals have taken to the water but this is not something DonQui is tempted to do, knowing of the bay’s pretty awful reputation for water quality.

Naples is not an elegant city. It is chaotic, hectic and ill-disciplined. Although not as dirty and litter-strewn as DonQui remembers it from years ago, the city is still pretty dilapidated in parts.

Yet it has its own charm – a bit like a naughty child who gets away with mischief due to a cute smile.

Although the city may not be elegant, the Neapolitans, like most Italians, most certainly are.

Just around the corner from apartments with crumbling facades…

… are many chic shops and boutiques catering to the well dressed denizens of the city.

As the sun starts to go down the streets come to life, first for a bit of early evening shopping, then an aperitivo at a favourite bar, followed by a stroll along the promenade and then maybe a little dinner.

DonQui feels lucky to have found the Officina Bistro, just around the corner from his hotel on Via Santa Lucia for his aperitivo.

Here he sips on an Aperol spritz, nibbles on the various little snacks that are offered and watches the pantomime of Neapolitan street life acted out in front of him.

By getting here a little early (around 19:00) he and Duchess are able to secure a prime table outside. By 8pm there is a waiting list for tables with many people seated on one of the several benches awaiting their turn.

The Via Partenope fills with people as the sun sets. Many just taking a stroll, others deciding on which of the many eateries to try out for dinner. There is even a ‘silent party’ with revellers listening and dancing to the music pumped out by 3 DJs over wireless headphones.

DonQui only spends a day in Naples and as readers can tell he does not really do very much at all. That is probably the best way to spend a hot day in Naples.

A truly memorable meal

August 1, 2017 ~ donquioaty ~ Leave a comment

Every once in a while DonQui stumbles across a restaurant which manages to combine great food and perfect atmosphere to create something truly memorable. The Villa Maria restaurant in Ravello is just such a place.

Set on a beautiful leafy terrace overlooking the hills above Amalfi and the sea beyond, the location is truly spectacular.

After sunset the Moon and Venus, being close together in the night sky, create a stunning effect.

The staff are super friendly and very helpful. When DonQui is not entirely sure on which dishes to order the recommendations are spot-on. The waiter gives DonQui a run-down on the ingredients and how the dish is prepared, steering him in the right direction every time.

The wine recommendation is equally helpful, guiding DonQui through the pluses and minuses of the various local vintages. Although the waiter can no doubt discern that DonQui Oaty is a donkey of distinction, he does not linger too long on the first page of the wine list which includes some prime Bordeaux at over €4,000 a bottle!

There are so many tantalising dishes on the menu it is hard to decide which to go for. Most of the are locally sourced with fruit, vegetables and herbs coming from the Villa’s own organic garden.

In the end DonQui opts to start with ‘crunchy ravioli’ filled with local cheese and served on a bed of fresh herby tomatoes. The ‘ravioli’ is more like a super light pastry than pasta — hence the ‘crunch’.

Duchess chooses zucchini (courgette) flowers also filled with cheese, deep fried in a sesame and ginger batter and served with a tomato coulis. Both were superb, although Duchess was a little disappointed not to taste any ginger — something she is rather fond of.

DonQui decides to order Italian style — savouring each course before deciding on the next one.

Wishing something quite light after her appetiser, Duchess decides on ‘Organic garden vegetables with parmesan broth’ for her second course while DonQui tries the waiter recommended ‘Slow cooked amberjack with kumquat, sea asparagus and champagne sauce.’ Not having encountered amberjack before DonQui enquires what sort of fish it is? He learns that it is a large predatory fish with white flesh.

“It is not as delicate as sea bass”, the waiter informs DonQui, assuring him that his local Ravello light red wine will go very well with it despite the accompanying champagne sauce.

The waiter is quite correct. The flesh has an almost bouncy constituency with deep flavour. DonQui finds it absolutely delicious, the taste perfectly set off by the accompanying quartered kumquats and champagne sauce. Sea asparagus turns out to be what DonQui knows as samphire.

The deserts are as stunning as the previous courses. DonQui is rather tempted to try out ‘The mango and the coconuts become Italian classic like the fried egg’, if for no better reason than its enigmatic (presumably mis-translated) name. The chocolate eggplant trunk also sounds intriguing.

On the waiter’s recommendation, however, DonQui orders the the cannolo with Aperol sgroppino (sorbet made from Aperol and prosecco), and the tiramisu. The waiter explains with pride that the tiramisu is ‘not classic’. It has been deconstructed and reinvented, retaining the coffee/marscapone/chocolate flavours served up in a very different way.

Both deserts are incredibly good.

Dinner at the Villa Maria is without a doubt one of the best meals DonQui has experienced. At the end, the bill seems quite reasonable considering the quality and style. Without a doubt he will return one day — perhaps to stay a few nights at the villa as well as once again sampling their delicious food.

Amalfi

July 30, 2017 ~ donquioaty ~ 1 Comment

Back from his African travels, DonQui Oaty now finds himself on the coast of Southern Italy. He is hoping to do a bit of work while at the same time taking in the ambiance and soaking up the sun.

He is staying just outside Amalfi, sitting on a shady terrace, tapping away on his computer as he looks out over the Mediterranean.

He likes it here.

Why?

It is not just the stunning scenery, although it is truly stunning.

It is not just the winding medieval covered alleyways, although they are most atmospheric…

… as is the fabulous Romanesque cathedral.

It is not just the fabulous food — the superb fresh fish, the locally made mozzarella, or the perfectly ripe fruit and vegetables which seem to burst with flavour — although the food is indeed fabulous…

… with the taste and scent the huge sweet local lemons permeating everything from risotto to limoncello. .

It is not even the superb wines although DonQui really enjoys them, especially the whites and rosés…

… such as the Lacryma Cristi (tears of Christ) wines from the slopes of Mt Vesuvius not too far away.

It is certainly not the hair-raising coastal road which is choked with noisy traffic and which the local bus drivers navigate with a frightening insouciance, flirting with the local girls rather than watching the road ahead. This despite the fact that there are only a few centimetres to spare between the edge of the road and certain death.

DonQui Oaty especially likes Amalfi because here donkeys are properly respected. The donkey (ciuccio) is the mascot of Amalfi and his hard work, dedication and long-suffering heroism is celebrated in art.

The Donkey Head Fountain is dedicated to this noblest of animals.

… while shops and art galleries are stocked with donkey inspired ceramics and souvenirs.

All this is right and proper thinks DonQui. After all the precipitous cliff paths around Amalfi are far more suited to donkeys than humans.

Bahir Zaf

July 23, 2017July 22, 2017 ~ donquioaty ~ Leave a comment

For his last meal in Ethiopia before heading home, DonQui decides to try out Bahir Zaf. Run by the Tree Alliance it is a training establishment for disadvantaged youngsters aimed at giving them the skills they need to succeed in the restaurant business. DonQui likes the idea — it is similar to the concept at the Old Boma hotel where he stayed in Tanzania a while back.

Tucked away on a back street it takes the taxi driver some time to find the place and it does not appear to be in the most salubrious of surroundings. Once inside the gate, DonQui finds himself in a pleasant green oasis. The small restaurant has a few tables in the garden with others on a verandah overlooking it. As it is the rainy season, DonQui opts for the verandah.

The atmosphere is laid back and casual and the clientele are mostly expats — many of them earnest looking NGOs of the non-carnivorous sort. Fortunately for them there is a wide selection of vegetarian options on offer — known as ‘fasting’ dishes in Ethiopia.

The menu offers quite an eclectic choice. Despite the fact that it clearly identifies the food as ‘tapas’ some commentators on Trip Advisor have complained that the dishes are ‘ridiculously small’. Smaller dishes suit DonQui perfectly and so he orders two: the ‘fasting’ platter with anebabero injera, along with the lamb and red wine stew, a side of vegetable rice pilaf and a Habesha beer to wash it down.

Unlike the usual flatbread mentioned in DonQui’s previous blog, the anebabero is a sort of cake-like triple layered injera which comes in wedges. It has the same familiar slightly sour taste from the fermented teff flour.

By his standards the dishes are pretty large for tapas — more like a descent sized regular courses. The food is good, the tastes interesting and DonQui does not feel bloated afterwards.

He even has room for a desert — choosing apples poached in tej (Ethiopian honey wine) with home made ice cream. This is somewhat disappointing as the apples are a bit tasteless and the poaching juice rather watery with only of a hint of sweet wine.

The ice cream was excellent, however, as was the coffee.

It may not be fine dining, but the food, the atmosphere and the super friendly staff, make Bahir Zaf a great place for a leisurely lunch. DonQui imagines it would be even better on a bright sunny day. Trust him for coming in the rainy season!

DonQui enjoys himself so much that he does not see his human companion heading out to the taxi which will take them to the airport. Fortunately one of the friendly servers saves DonQui from being left behind!

Food and Drink in Addis Ababa

July 22, 2017July 22, 2017 ~ donquioaty ~ 2 Comments

Ethiopia has a distinctive cuisine which DonQui would like to know better. The staple is injera – a very large soft flatbread made from fermented teff flour. It tends to be served rolled up and the diner unrolls it to place a spicy thick stew (wat) on top.

Injera has a slightly sour taste and it takes DonQui some time to get accustomed to it. Dishes without meat are usually identified as ‘fasting’ since the Ethiopian Orthodox Church has a number of fasting days when meat is not supposed to be eaten.

With only a few days in Addis Ababa, DonQui is only able to try out a few places and sample a limited number of dishes. He would have liked to try kifto which is a sort of Ethiopian tartare of high quality spiced meat served barely cooked or raw. Unfortunately he does not get around to it on this trip.

A ‘Traditional Ethiopian feast with Cultural Show’ sounds frighteningly touristy to DonQui but dinner at Yod Abyssinia comes highly recommended so he decides to give it a go. The show is actually rather good and he does not feel like he has entered a tourist trap.

The vast majority of customers are well-heeled looking locals and before long many of them are up on their feet and dancing along with the music.

The food is excellent with an extensive buffet giving DonQui the chance to sample a wide variety of Ethiopian dishes he might not otherwise have come across. This is a good place to come with a group to share the vast array of food on offer.

DonQui is surprised at the large portions which seem to be offered up in the restaurants he goes to. At the Jupiter Hotel restaurant he tries out tibs fir-fir with injera. Tibs are roasted meats — in this case lamb. The fir-fir is a spicy tomato sauce with also has slices of rolled injera mixed in. The dish is is served with two additional injera, not than DonQui needs more.

It is excellent but the amount is overwhelming and DonQui can barely manage half of it. He reckons that his portion could easily feed a small family. A Kenyan expat tells him that such large portions are increasingly common in Addis Ababa.

Ethiopian beer is good. DonQui previously mentioned Habesha Cool Gold which is one of his favourite local bottled beers. Better still are the German style blonde and dark beers brewed on the premises of the Beer Garden.

Catering to a mix of locals and expats this brew pub quickly becomes DonQui’s favourite watering hole. He particularly likes their dark beer but does not go as far as to try out one of the five litre towers. The Germanic influenced food is excellent — especially the chips and the Beer Garden’s signature grilled chicken.

DonQui does not get around to sampling tej — Ethiopia’s honey wine. He does, however, drink plenty of the country’s most famous beverage which is coffee. The Ethiopians claim to have discovered coffee and they take great pride in it. Served in a similar way to Turkish coffee it has a smooth, slightly chocolaty taste which DonQui likes very much. At the end of a meal it is often somewhat bizarrely served with popcorn.

Asparagus Salad with Poached Egg

July 11, 2017July 11, 2017 ~ donquioaty ~ Leave a comment

It is time for DonQui to try one of the dishes he was particularly proud of at the Dublin cookery school to see if he has mastered the techniques. Taking advantage of the last of the asparagus season he is preparing an asparagus salad with a few interesting twists.

He is particularly pleased by his efforts as he has had issues with poached eggs in the past. Now successfully manages to poach a near perfect egg. Not just once — but twice in a row!

Ingredients (for 2 people):

A handful of lardons, or better yet smoked Italian pancetta or German speck. If these are hard to find smoked bacon bits could be used instead.

A good splash of sherry vinegar (2-4 tablespoonfuls). You could substitute red wine vinegar but as it will not be as sweet as the sherry vinegar you may need to add a bit of sugar.

Olive or rapeseed oil for the dressing (a ratio of 2 oil to one vinegar is usually about right)

¼ to ½ teaspoon of black mustard seeds

½ teaspoon of dijon mustard. DonQui is a bit iffy about mustard. When it is uncooked he has an almost allergic reaction to it. When cooked, as it is in this recipe, he has no problem at all.

One or two slices of black pudding (blood sausage for those outside the British Isles – see above photo) with outer plastic casing removed. This is not an absolutely essential ingredient but DonQui likes it and finds it gives substance to the dish. He is fortunate that his local butcher makes excellent black pudding.

A bunch of mixed salad leaves.

6-10 asparagus spears

2 eggs — the fresher the better as fresh eggs have thicker whites which set better when poaching.

a drop of vinegar for poaching the eggs (simple white wine or cider vinegar is best. You don’t need the expensive stuff)

A handful of croutons. These are included in the original recipe but DonQui did not think they added much. In future he will leave them off.

Making the Dressing

Gently fry the lardons to render out the fat. If you cook the lardons gently they should not need any extra oil to prevent sticking Take out and set to one side.

They are done when the fat starts to turn golden. By this time they will have shrunk considerably. Take out and set to one side. Pour off the excess fat.

Gently fry the black pudding (a couple of minutes on each side for a ¼ inch slice) then set to one side. Keep warm if you like. Particularly large slices (like the 7cm one in the above photo) should be cut in halves or quarters. This should be done after cooking as if done before, the soft black pudding will tend to fall apart.

Throw in the mustard seeds and stir around for a minute or two on a gentle heat.

Deglaze the pan with the sherry vinegar.

Stir in the mustard until it is dissolved.

Then pour off into a small bowl. Gradually add the oil to the mixture until it is very well blended. Set to one side and let it cool.

Preparing the Asparagus
Gently bend the asparagus spears until the snap naturally. This will happen naturally between the woody end and the tender tip. Discard the wordy ends.

DonQui prefers to grill his asparagus (2-3 minutes on each side).

Another good way to cook them for a salad is to quickly blanch them for 3 minutes in boiling water, then plunge them into cold water to refresh. This stops the cooking process — bringing out the flavour and colour of the vegetable.

The Secret of Perfect Poached Eggs
Bring a pot of water to the boil while you prepare the dressing. Add a drop of vinegar. This will prevent the eggs from sticking together and helps the white to set more quickly and effectively.

Meanwhile crack the eggs into individual small bowls or ramekins

Create a vortex in the water by stirring it around, in one direction, with a whisk. You need to create a proper whirlpool in the water.
Drop in the eggs, turn off the heat, put a lid on the pot and leave it alone for 4 minutes.
DonQui had never had any success with poached eggs before trying this method.

So far it has worked brilliantly every time.

The Final Dish
Prepare the salad by heaping the leaves into the middle of a plate and dressing them. DonQui has found that adding the lardons to the dressing adds extra interest and flavour. Alternatively they could be mixed in with the leaves before dressing.
Arrange the asparagus, black pudding, and croutons around the leaves.
Place the poached egg on top.

Enjoy!

Variations

DonQui has come to love the rich flavour of the sherry vinegar/bacon/mustard dressing. So he has experimented with other ways to use it after making a batch.

For this delicious summer salad he uses fine slices of smoked duck breast in place of the asparagus, poached egg and black pudding. The dressing is exactly the same but the addition of a handful of chopped toasted walnuts amongst the leaves and a few fresh raspberries around utterly transforms it (not to forget the duck!). It reminds DonQui of the sort of dish he might expect to find in the south of France.

What to do with the Mascarpone?

July 3, 2017 ~ donquioaty ~ 2 Comments

DonQui’s previous broad bean risotto recipe requires a dollop of mascarpone — a deliciously decadent Italian mild, creamy cheese. It is an essential ingredient as without it the risotto will not have the same deep, rich, creamy taste.

This leaves a small problem — what to do with the left over mascarpone? The smallest container of mascarpone DonQui could find was 250g and yet he only needed a couple of tablespoons for his risotto.

He has several ideas. Mascarpone is great in deserts and is a key ingredient for tiramisu. This is a dish DonQui has not yet attempted. Mascarpone is also excellent accompaniment to summer fruits such as strawberries and raspberries in place of cream. But don’t get excited that it might be a low calorie alternative to cream as the fat content is similar to clotted cream and more than whipping cream.

Pasta is another option and this is what DonQui goes for. He cooks up some wide egg noodles. When done he drains them, puts them back into the pot, adds a splash of white wine and then stirs in all his left-over mascarpone along with some salt, pepper, grated parmesan cheese and a handful of chopped roasted hazelnuts.

He serves this with grilled asparagus on top with some fresh sprigs of thyme and an extra sprinkling of hazelnuts and parmesan cheese. Simple in the extreme this dish is absolutely delicious — as good or better than the broad bean risotto.

DonQui could have used something other than asparagus — perhaps sprouting broccoli or even french beans. As it is still in season and is also grown locally, asparagus is what DonQui goes for.

He grills the asparagus rather than boiling or steaming it. He finds it tastes so much better this way — simply sprinkled with olive oil and put under the grill for roughly 3 minutes on each side, depending on the thickness. He has more to say on asparagus in a previous blog post.

DonQui adapted this recipe from Epicurious’ 20 Ways to Use Mascarpone where one will find other ideas.

Creamy Broad Bean and Herb Risotto

June 30, 2017June 30, 2017 ~ donquioaty ~ 1 Comment

This is one of the recipes DonQui Oaty worked on during his cookery course. Fresh broad beans (fava beans on the other side of the Atlantic) are in season now. Therefore it is the perfect time for DonQui to try it out at home?

One of the first tips DonQui learned on his course was that everything should be mise en place place (put in place) before hand. Now DonQui is a pretty messy, slightly chaotic, cook. His usual method is to get stuck in right away with the result that he is often searching for a key ingredient at a critical moment. This time he resolves to get everything together and it greatly simplifies the cooking process and takes out avoidable stress.

Ingredients:
1 shallot finally chopped. Half a small white onion could be substituted but will not give quite as tasty a result.
1 garlic clove, peeled and minced or crushed
A good splash of white wine
1 litre of chicken, veal or vegetable stock. Try to avoid standard stock cubes as these tend to be over-salted. Liquid unsalted stock or low salt cubes dissolved in hot water are best as you can always add more salt but you cannot take it out.
150g Carnaroli or Arborio risotto rice
A good handful of broad beans (fresh or frozen)
Grated parmesan cheese to taste
Zest of 1 lemon
A squeeze of lemon juice
2 tablespoons mascarpone (Northern Italian creamy cheese). It may be possible to use other cream cheeses as long as they are mild and very creamy — or mixed with cream.
A bunch of finely chopped fresh herbs — mint, chives, parsley and (optional) tarragon
Salt and pepper to taste
Butter and (optional) olive oil for cooking

The Rice

Carnaroli is considered by many to be the best rice for risotto not only because of its flavour but also because it produces a creamy risotto while each grain holds its shape and texture. Arborio is the most widely available risotto rice and a package labelled simply as risotto rice will be Arborio. It makes a good risotto but can turn if overcooked. DonQui has heard that Vialone Nano (from Northern Italy) is an excellent short grained rice for risotto but he has not yet tried it himself. Apparently it is never grown with chemicals, cooks more quickly than Carnaroli and produces an equally creamy result.

Preparing the Broad Beans
Pod the beans if using fresh ones. Blanch them in boiling salted water for 3 minutes. Drain and plunge them immediately in cold water to stop the cooking process and quickly cool them.

Removed the outer husk of each bean and set them aside. The easiest way of doing this is pinch off the top of the husk and squeeze gently from the bottom so that the inner bean pops out. This can be a tedious process and it helps to have a willing helper. Although it is possible to use the beans without husking them, but they taste and look better without them.

Making the Risotto

Gently fry the minced shallot and garlic in butter or a combination of butter and olive oil for 2-3 minutes in a deep pan over a medium heat. They should be translucent — not browned. Add a pinch of salt during the process as this helps to break down the shallot/garlic. Meanwhile bring the stock up to the boil in a separate saucepan and keep on a very low simmer off to one side.

Add the rice to the pan with the shallot and garlic and toast for a couple of minutes, stirring it all about so that the ingredients are well mixed.

Add the white wine to the rice and allow it to reduce by half. Then add the hot stock one ladle at a time and gently stir it in. Do not add more until the first ladleful is absorbed. Doing it this way keeps the cooking process going (adding cold stock would stop it), and takes the surface starch off the rice which dissolves into and thickens the cooking liquid.

Keep the pan on a low heat throughout so that bubbles in the liquid break the surface but not that it boils vigorously. This should take around 15 minutes, maybe a little longer. The rice will be done when it soft but still has some bite to it so taste it as you get close to the time. It may not take all the stock to do this. On the other hand, if you find yourself without enough, put on the kettle and add boiling water a little bit at a time.

When the rice is done, taste for salt and stir in the mascarpone, lemon juice and zest. When well mixed add the broad beans, parmesan cheese and most of the herbs.

Serve with freshly ground black pepper and a garnish of the remaining herbs on top — extra pepper and parmesan cheese on the side for those who like more.

Blackrock Dublin

June 21, 2017June 20, 2017 ~ donquioaty ~ 1 Comment

The Dublin Cookery School, which DonQui Oaty wrote about in his last post, is located in Blackrock — a Dublin suburb on the coast, a few kms south of the city proper. It is unlikely DonQui would have stayed in Blackrock had it not been for his course at the Cookery School and that would have been a pity.

First impressions, as the airport bus drops DonQui off outside a bland looking shopping centre, are not auspicious. The area seems to have quite a suburban feel to it with lots of traffic and modern buildings.

Yet tucked away behind the shopping centre, towards Dublin Bay, is a pleasant park and a number of quiet streets filled with coffee shops, pubs and eateries of all kinds from Indian to Italian and, of course, Irish. There is also a small quirky antiques market with yet more places to eat and drink. Some are little more than small stalls, others are cafés, and there is also an up-market restaurant.

This is more like it DonQui thinks!

Just because it is on the coast of the Irish sea don’t expect a beach holiday in Blackrock. The view of Dublin Bay is atmospheric but it is not the sort of place to tempt DonQui to dip his hooves in the water. On a late spring/early summer’s day the weather is typically Irish with cloud and rain interspersed with all too infrequent sunny periods.

Over three days DonQui tests out many of the local eateries and watering holes. There are many more he would have liked to have tried but he will have to save these for another visit. In no particular order these are his views of the places he tried out:

The Mellow Fig: From the outside it looks like a fairly traditional ‘caff’ where one might expect tea and a bacon and egg breakfast. Inside it is anything but that. With pastel colours it clearly caters to ‘yummy mummies’ in search of a light lunch or, yes, breakfast. The pastry and cake counter looks divine. DonQui’s breakfast at the Mellow Fig consists of an excellent croissant and one of the most perfect cappuccinos he has had in ages, The topping of high quality chocolate flakes rather than the usual cocoa powder is a very nice touch indeed.

Rage: Although there are other things on the menu this place specialises in flame grilled steaks and that is what DonQui goes for. Nicely seared on the outside and evenly juicy inside, his sirloin steak lives up to expectations. The whiskey and mushroom sauce is divine and the accompanying triple-cooked chips are just as DonQui likes them — crispy on the outside and soft in the middle. His strawberry Eaton mess desert (see photo above) is a wonderfully calorific sweet to finish off with.

Flash Harry’s: Named after DonQui’s fictional hero — Harry Flashman as portrayed in George MacDonald Fraser’s Flashman books rather than in Tom Brown’s School Days — he had to try out this bar. With football on the many television sets and a pool table outside the main bar area this is not the sort of place a non-sports fan like DonQui would normally frequent. That said Flash Harry’s has a decent selection of beers on tap and is pretty relaxed.

Café Ciamei: This great little casual Italian restaurant is at the north end of Blackrock market.

Their pizza’s are excellent with nice thin crispy crusts even if they are not cooked in a wood-fired oven. Duchess’ seafood risotto is indifferent but the atmosphere makes up for it. They also have superb proper Italian coffee. DonQui’s espresso is a tiny high-powered caffeine shot of the sort one might expect only to find in Italy.

Dunne and Crescenzi: This was DonQui’s only disappointment. Billed as an upmarket Italian restaurant DonQui expected much. The atmosphere and very helpful waitresses lived up to expectation but unfortunately the food did not. At best it was ordinary and certainly not worth the prices nor the marketing.

Instead of fresh basil DonQui’s caprese salad came with pesto. The pesto was good but it was not a proper caprese and the tomatoes were tasteless. The main of grilled chicken supposedly came with a truffle and mushroom sauce but there is no hint of truffle, the chicken is overcooked, the accompanying roast potatoes are barely roasted and have frost damage.

It is not often DonQui leaves much of his main dish but in this instance he does. To their credit, when DonQui tells the pleasant waitress of his views she is most apologetic and not only does not charge him for his main course but she throws in a free glass of wine. The house wine, it must be said, is really top-notch.

The owners started off selling fine Italian wines, salumi and cheeses and their wine certainly more than lives up to expectation. DonQui sees a nearby couple sharing a charcuterie board and given how good it looked he wishes he had ordered the same. He does not sample the cheese as when he asks if it had been left out of the fridge to let the flavour develop he is told that it had not. There are few things more sacrilegious in DonQui’s view than eating good cheese straight from the refrigerator.

There is a direct bus to and from Dublin airport every hour and the city centre is quickly and easily reached from Blackrock station via the Dublin Area Rapid Transit (DART) train. DonQui stayed in an excellent Airbnb apartment which was much more spacious and at a fraction of the price of a Dublin city hotel. Next time he visits Dublin, DonQui will probably stay in Blackrock again. There are still plenty of great looking restaurants for him to sample and it was very pleasant staying in a place with a local neighbourhood rather than touristy feel.

The Art of Cookery

June 19, 2017June 19, 2017 ~ donquioaty ~ 2 Comments

No matter how good you think you are there is always room to improve your skills. So it is that DonQui finds himself in Ireland attending the one day Cheat’s Guide to Gourmet Cooking course at the Dublin Cookery School.

Feeling a bit like a contestant on Master Chef, Don Qui fastens his apron and sets about trying to reproduce six gourmet dishes: three starters, two mains, and a desert.

Each dish is first demonstrated, the tilted mirror above the demonstration counter allowing DonQui to see what is going on in the dishes and pans from above as well as from in front. Then armed with notes and a printed recipe he joins the others to take his station before a stove top where the various utensils, and pre-measured ingredients have been laid out.

Short-cutting the prep time along with the fact that others did the cleaning up suited DonQui very much. He found himself wondering if there could be some way of reproducing this at home.

The point of the course is not just to cook the dishes but to learn the tips, tricks and techniques used by chefs. Some of these — such as blanching vegetables in advance and finishing them off in a pan at the last moment — DonQui already knew. Others, such as how to produce the perfect poached egg, are new to him. Indeed DonQui has never poached an egg before and he approaches the exercise with some trepidation. The same could be said of the hot salad dressing.

DonQui feels very pleased with himself when each of the dishes turn out as they should. He is particularly proud of his asparagus salad with lardons, black pudding and poached egg.

Over the next few weeks DonQui will try the recipes and techniques at home to see how they turn out whens he tries them without adult supervision. On the assumption they work out he will publish them on his blog, revealing some of the tips he has learned.

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