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    Archived pages: 217 . Archive date: 2012-07.

  • Title: Cafe Paradiso
    Descriptive info: .. The Cafe Paradiso Web Site.. Search.. Cafe Paradiso.. About.. Eat.. Read.. Sleep.. More.. News.. Current Vacancy - chef for starters section.. Read More.. Recipe of the Month: June 2012.. Strawberry, beetroot sheep s cheese salad, raspberry dressing crunchy stuff.. More.. Recipe of the Month: May 2012.. Asparagus two ways.. Recipe of the Month: April 2012.. Roast cauliflower carrot salad with watercress faro, sesame yoghurt dressing, citrus-harissa oil and feta.. New lunch menu.. 3 Comments |.. Recipe of the Month: February 2012.. squash, okra chickpea tagine with apricots cherries.. we re giving up lunch for february.. New dinner menu format for 2012.. Valentine s Day menu, 2012.. Recipe of the Month: January 2012.. braised parsnip leek farrotto with citrus rosemary butter.. VAT increase January 2012.. 1 Comments |.. Recipe of the Month:  ...   Wine Dinner.. Recipe of the Month: July 2011.. aubergine involtini of spinach, almonds Knockalara sheep s cheese with green chilli pesto.. Recipe of the Month: June 2011.. Panelle.. Recipe of the Month: April 2011.. potato crepes of asparagus brie with tarragon butter and warm beetroot puy lentil salsa.. Recipe of the Month: March 2011.. roast aubergine, avocado chicory salad with honey, chilli cardamom and a tahini-yoghurt dressing.. blood orange polenta cake with licorice ice cream.. scroll back.. scroll right.. Buy Books Vouchers online.. Find us on FaceBook.. Follow us on Twitter.. Join our mailing list.. Tel +353 21 4277939.. 16 Lancaster Quay, Cork City, Ireland.. Map, directions and more info.. 1995 2012 cafe paradiso, all rights reserved.. E OE.. site designed at.. bite!.. on.. txp.. photography by.. jörg köster.. |.. press area.. careers..

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  • Title: Cafe Paradiso: About Cafe Paradiso
    Descriptive info: About Paradiso.. About Denis Cotter.. Reviews and acclaim.. Gort Na Nain Farm.. About Cafe Paradiso.. Opening in October 1993, Cafe Paradiso set out to take vegetarian cooking out of the healthfood industry and away from the perception of meat-free cooking being somewhat penitential.. Dishes were created with a focus on vegetables rather than lentils, and with no agenda other than sharing the pleasure of real food prepared with skill and passion.. Groundbreaking in it s early years, Paradiso has now become something of an iconic institution in the Cork dining scene and the wider and Irish food culture.. The cooking has evolved into a unique, mature and personal style, resulting in the publication of.. four celebrated cookbooks.. This style has been strongly influenced by the producers of local vegetables and cheeses, with whom the restaurant works to maintain the supply and quality of raw ingredients.. In particular, the restaurant has developed a working relationship with Ultan Walsh of.. Gort-Na-Nain Farm.. near Nohoval, south of the city.. The early cafe-style dining room design was intended to emphasise  ...   was forced on Cafe Paradiso when it was a victim of the massive floods in Cork city in November 2009.. There must be a relatively small sub-group of people out there who have eaten in all three versions of the Cafe Paradiso dining room.. Over the restaurant, there is spacious and luxurious.. guest accomodation.. , for people coming from out of town to experience Cafe Paradiso.. In a city as rainy as Cork, you simply can t exaggerate the pleasure of skipping upstairs to bed after dinner over traipsing off down the street.. Cafe Paradiso has won many accolades and awards over the years.. It was listed in the Bridgestone Guides 100 Best Restaurants from its first year and holds the highest ‘icon’ status in that guide book.. It was voted ‘Best Restaurant in Munster’ by the readers of ‘Food Wine’ magazine in 2001, and Denis Cotter was voted ‘Chef of the Year ’ by the same magazine in 2005.. The restaurant was also voted ‘Restaurant of the Year’ by Les Routiers Ireland in 2004.. ∞..

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  • Title: Cafe Paradiso: dinner
    Descriptive info: Lunch.. Pre-theatre Dinner.. Dinner.. Set Menu.. Wine.. How to Book.. Dinner at Cafe Paradiso.. two courses €33, three courses €40, two plus ice cream of the month €36.. -.. cauliflower soup with shiitake mushrooms watercress pesto.. toonsbridge buffalo mozzarella with beetroot, broad beans, wood sorrel and chilli-fennel oil.. pecan blue cheese ravioli and roast portobello in tarragon-shallot butter.. grilled asparagus with fennel puree, fried capers, hazelnut-brioche crumb.. and a poached egg.. tartlet of caramelized beetroot Bluebell Falls fresh goat’s cheese, salsa verde and olive crushed potato.. vegetable sushi with pickled ginger, wasabi dipping sauce and tempura of cauliflower carrot.. beetroot, mint parsley risotto with ardsallagh fresh goat’s cheese, lemon oil,.. sea kale hazelnut crumb.. sweet chilli-glazed panfried tofu with asian greens in a coconut lemongrass broth, soba noodles  ...   braised artichokes with roast cherry tomatoes puy lentils, citrus cream, saffron ricotta gnocchi and gremolata.. spring cabbage timbale of roast tomato, grilled haloumi quinoa with saffron-hazelnut butter, crisped potato and cumin roast carrots.. sides.. paradiso chips with truffled aioli €5.. gortnanain salad leaves, hazelnut raspberry dressing €5.. braised fennel with coriander, chilli and lime €7.. sea kale with chilli, lemon oil pinenuts €5.. desserts.. dark chocolate silk cake with espresso ice cream and a hazelnut tuille.. strawberry passionfruit pavlova.. vanilla pod ice cream, brutti ma buoni, espresso and a shot of frangelico.. cardamom set custard with poached rhubarb and pistachio shortbread.. crozier blue cheese with gortnanain honey, medjool dates and oatcakes.. This menu was posted on:.. 05 Jun 2012.. All menu details are subject to change without notice..

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  • Title: Cafe Paradiso: books
    Descriptive info: Overview.. The Cafe Paradiso Cookbook.. Paradiso Seasons.. Wild garlic, gooseberries.. and me.. for the love of food.. Books by Denis Cotter.. more info.. | 25.. 00 +p p.. buy now.. | 35..

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  • Title: Cafe Paradiso: stay
    Descriptive info: Paradiso Rooms.. Over the restaurant, there are two spacious and luxurious ensuite guest bedrooms, providing the perfect way to round off an evening in Cafe Paradiso.. Free of the hotel-style distraction of tv, the rooms have a comfortable modern couch, cd player, coffee machine, free wireless internet access and a supply of board games and books to while away the time before or after dinner.. Breakfast is served in the Paradiso dining room, except on Sunday mornings when we provide a buffet style breakfast in your room.. Dinner, bed breakfast packages are  ...   emailing info@cafeparadiso.. ie.. Current offers include the following:.. DINNER.. ,.. BED.. BREAKFAST.. 100 euro per person sharing, Tuesday to Saturday.. MIDWEEK.. SPECIAL.. one dinner and two nights bed breakfast at 150 euro per person sharing; available Tuesday to Friday.. TWO.. DAY.. TRIP.. TO.. PARADISO.. AND.. GORTNANAIN.. FARM.. accomodation and dinner on two consecutive nights at Cafe Paradiso and Gortnanain Farm Guesthouse.. Includes elderflower prosecco at Paradiso and a farm tour at Gortnanain.. €330 for two people sharing.. To book:.. Rooms can be booked by calling the restaurant on.. 00353 21 4277 939..

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  • Title: Cafe Paradiso: blog
    Descriptive info: Contact details.. Follow Paradiso.. Guest Book.. Blog.. Recipe of the Month.. Shop.. Careers.. The Cafe Paradiso Weblog.. go to index.. 28 February 2012.. Lunch service resumes in Paradiso this coming Friday, the 2nd March, after a break of four weeks.. And, rest assured, we haven t been idling during the long afternoons of February.. Here s the.. new menu.. Besides training a couple of new chefs, we ve been trying out some new dishes, buying a few new bits of crockery and generally toying with different approaches to the idea of lunch.. And all the while coping with a very busy dinner service, thank you very much.. Seriously, thank you, let us pause for a second to thank all who came out to dine, making this February a much more enjoyable experience than the past couple of grim Februarys.. (Can you pluralise months? Spellcheck says no).. So what is the result our think-in? It is this: dinner is dinner and lunch is lunch.. Yes, you might well ask if it took us a month of noodling around to come up with that? Kind of, but not really.. It was more the case that we started with that sentence and tried to figure out what the practical consequences of it were for us.. Because we want everyone who comes to Paradiso to have the best experience possible of what we do, there is a tendency to leak dinner-style dishes onto the lunch menu.. We worry that people coming for lunch, particularly from out of town, won t get us if we only give them lunch.. This is not how we want to think, it just happens gradually until one day we sit down to eat lunch and realise hey, this is dinner!.. So we ve taken the lunch menu apart, stripped out the dinner, and put it back together in a format that is less formal and, we believe, more fun to graze around.. Starters have been dismantled into smaller, simpler dishes that can be treated as sharing plates, side dishes, tapas or proper starters; and we ve added a couple of large flavour-bursting salads to the bigger plates.. Hopefully, the options are there in this new format to provide anything from a casual light lunch of multiple flavours to a blowout three courses with knobs on.. While giving you a different way to eat Paradiso, the new format will give us a new way to put ingredients together and to respond to produce availability.. We re looking forward to playing around with flavours and styles in the coming months, especially as Spring kicks in and produce starts to flow from the farm.. Some old favourites will be making jazzed-up guest appearances rather than hanging around getting stale, and hopefully some new dishes will soon be old favourites.. Check out the.. first menu.. Then come in and take a graze through it.. Lunch is served Friday and Saturday, from 12 noon to 3pm, and you can book on 021 4277939.. Comment.. [3].. 23 January 2012.. In an early bout of lenten sacrifice or a late new year s resolution, perhaps we re giving up lunch for the month of February.. As well as changes to the.. format of the dinner menu.. , we want to do some tweaking to the style of the lunch menu, and will be using the month of February to work on the structure of the menu, try out new dishes and train a couple of new chefs.. The dates for your diary then -lunch.. WILL.. be served on Friday 27th and Saturday 28th January, then we will be serving dinner only for four weeks.. Friday and Saturday lunches will return on the 2nd March, and we ll be posting the new menu here a few days before that.. If there s anything good you can say about the sleepy month of January, it might be that it s a good time for reflection, analysis and making grand plans for the future.. Each of the last three Januarys has seen changes to at least one of the menu structures, staffing and/or opening hours here in Cafe Paradiso; and this year we ve been doing some more hard thinking.. One of the most satisfying aspects of 2011 besides simply being still standing at the end of it has been the success of our short three-course menu that has been running alongside the longer a la carte dinner menu every evening.. Leave well alone then, you might say.. However, if we d said that in 2009 or 2010, we might not be here now, pontificating.. One of the predictable but contrary effects of the limited choice menu has been the concentration of our sales on a small number of dishes and, by extension, ingredients, while at the same time increasing the workload of the kitchen staff.. The first part of that made it difficult for us to be as flexible as we would like in terms of taking in the variety and volume of vegetables coming from Gortnanain Farm, though we got better at managing it as the year went on.. At the same time, the kitchen has been working longer and harder to maintain the two all-evening menus plus the early pre-theatre one.. Not that they ve been grumpy about it, you understand.. But, frankly, it s true to say we made it through last year because the chefs worked out of their skins, beyond the call of duty and all that.. To avoid losing critical staff, sacrificing standards or over-simplifying the food, we ve been looking at ways to find a better balance for the year ahead.. The result of the 2012 January think-in, which involved a lot of spiral notebooks and the snapping of fiercely sharpened pencils is the decision to crossbreed the set and a la carte menus, effectively turning the a la carte into a long set menu with no restrictions, and the option to have two or three courses.. The ultimate objective is to be able to carry on cooking to the standards we ve set for ourselves, and offering it at the lowest price we can.. We re pitching this new composite menu at a price for three courses that is substantially lower than the sum of individually priced dishes in the old a la carte format.. Yes, a little higher than the limited choice set menu of 2011, but we hope you ll agree that the unlimited choice makes it even more attractive.. This comes into play this week on Thursday 26th January.. You can see the new all-evening menu.. here.. , with the options to have two or three courses priced at €33 and €40 respectively.. There will also be the option to have two courses plus our ice cream of the month currently the amazing damson mascarpone for €36.. The.. pre-theatre menu.. continues at the same price as before, available from 5.. 30pm to 7pm every evening.. 20 January 2012.. On Tuesday 14th February this year, we will be offering our regular pre-theatre menu until 7pm, after which we will switch to the following set menu of three courses plus a glass of prosecco to start and chocolate truffles with coffee to finish, priced at €49.. ~~~.. proscecco.. chestnut ricotta ravioli in truffled butter with crisped leeks and gabriel cheese.. avocado cucumber sushi with tempura of aubergine carrot, pickled ginger, wasabi and soy dipping sauce.. tartlet of caramelized beetroot Bluebell Falls fresh goat’s cheese with salsa verde and olive-crushed potato.. blood orange, fennel Ardsallagh fresh goat s cheese with pomegranate citrus dressing.. panfried artichokes with baked ricotta gnocchi, olive walnut salsa, lemon cream, spinach and caramelised beetroot.. panfried oyster mushrooms in cider butter with a timbale of roast celeriac, fennel, red onion pecans, and parsnip chips.. soufflé gratin of squash leeks with tomato-ginger broth, smoked almond praline and spiced aubergine rolls.. dark chocolate silk cake with vanilla pod ice cream.. strawberry, passionfruit basil pavlova.. lemon tart, damson ice cream, hazelnut praline.. chocolate truffles, coffee, tea.. 3 January 2012.. The top.. VAT.. rate increases from 21% to 23% from the 1st January 2012 and in the restaurant business that means a small increase in the price of wine, beer, soft drinks etc.. However, Cafe Paradiso will be absorbing this increase so our prices going into 2012 remain untouched by the December budget.. 2011 was a tough but good year for Cafe Paradiso, one during which we worked hard to offer a good balance between quality and value, and we will be taking that same attitude into 2012.. Besides, the last thing we would want to do is discourage our customers from having a glass or three with dinner.. [1].. 15 September 2011.. Last Monday, the 12th September, we hosted a dinner for Food Wine magazine, a showcase event you might call it.. We re always a bit nervous about getting involved with things like that, our natural instinct being to just let them pass by and carry on doing what we do day by day, week by week and season by season.. But there was something irresistible about the timing of this one, given that it gave us a chance to do a showcase dinner at a prefect time of the growing season.. Well, it would have been perfect if the summer that never happened wasn t one of the weirdest growing seasons in recent memory.. Still, it hit a couple of unpredictable highs.. One was the artichokes.. I ve written here before about Ultan Walsh s artichokes, particularly when he moved his crop from one part of the field to another in 2010.. Well, that smart idea went up the Swanee when the ferocious winter killed off most of the plants.. Undaunted, Ultan decide to get better, feistier seed and, in an act of ferocious faith, planted an even bigger area of artichokes last Spring.. Here s a thing about artichokes I didn t know, or knew but forgot the first year you plant them they crop in late summer, then subsequently revert to being spring vegetables.. Honestly, you d have to be a dedicated farmer to keep up with that kind of carry-on, so it s as well we have one on board.. Chefs can hardly figure out what s going on in the next five minutes, so it s as well someone else is managing the source.. The upshot of the artichoke transplant and resowing meant we had a supply of beauties through August and September, and Food Wine caught the last of the picking.. We braised the artichokes in white wine and stock and served them with a citrus aioli, mint oil, paprika-flavoured walnut crumb and the first of the autumn crop of borlotti beans from where else but the mecca that is Gortnanain Farm.. The lucky crowd of forty diners also got the tail-end of the summer squash flower season.. For years now, Ultan has been growing various squash plants especially for their flowers for Paradiso, moving from courgettes through a couple of other experiments before settling on a squash whose name I can never hold in my brain for more than five minutes.. It s Italian, bullet-shaped, like an elongated yellow pattypan or scallopini, and it produces the best flowers for cooking pretty, large, firm and possibly tasting of the sweet nectar of summer  ...   just surprise you.. I mean, a few kind words of appreciation for a decent dinner is a lovely thing, you go home smiling and we do too.. But this week a couple went beyond the few words and brought us a gift.. Two gifts, in fact, and not tied up in ribbons and bows either, but in huge crates, one laden with crab apples and the other with quince.. So, big thanks to Roger and Liz for their contribution to our winter storeroom and for a gesture that is genuinely touching.. Geraldine is gleefully taking charge of the fruit, and will be working on them over the weekend to turn them into products that will keep over the winter months.. Crab apple jelly makes a lovely spread on breakfast toast, but it also has uses in desserts and salad dressings.. And while we have been serving poached quince in salads and desserts for a few weeks already, it s really cool to get a decent supply of local ones.. Some will hopefully be made into membrillo to serve with cheese.. Mind you, it s tempting not to cook the quince at all.. As they sit and wait, their sweet, floral scent is quietly filling the dining room.. Which reminds me of a story I often tell when people ask what they should do with quince.. A friend had a quince tree that only produced tiny fruit golfball rather than giant pear size and he always kept a bowlful in the kitchen, as you would a vase of flowers, for their scent.. Because the fruit is so dense and dry, they shrivel very slowly rather than rot, and as they do their fragrance intensifies and lasts for ages.. he took to keeping one in his coat pocket too, so that he always had a part of the countryside with him wherever he went.. Meeting him on the street, you were as likely to get a here, smell me quince as an hello.. So, if you want to know what to do with quince, poach the big ones, make jelly of a few more and save a few for the fruit bowl and one for your pocket.. November wines of the month.. 7 November 2010.. This month s featured white is from the Crios label in Mendoza, Argentina, distributed by Wines Direct.. Made by Susana Balbo from the indigenous Torrontes grape, this 2009 vintage is a wonderful example of how good the grape can be when the wine is properly balanced.. Starting with aromas of honey, oranges, quince and elderflowers, you would think from the nose that it is going to be a sweet wine.. Then, as a little of the honey/floral/orange follows through on the palate, it is balanced by a good acidity, resulting in a lovely round, medium bodied wine with a slightly savoury aftertaste.. Savoury that s a good word for it like a dessert that gradually loses its sweetness so you can go on eating it.. The red, supplied by On The Grapevine, is a more familiar Cote du Rhone, this one from Clos Petite Bellane in, well, France of course.. It s a 2007, classically rich with a slightly spicy nose, it has supple gently crushed fruits on palate delicious redcurrants and raspberries in a smooth, medium bodied weight with low tannins.. A package that makes you go yum! if all that other stuff doesn t spring immediately to mind.. Both wines have enough elegance, character and clout to go really well with rich autumnal flavours and the white also doubles up brilliantly with Asian spicing.. Priced at €26 a bottle, they are both also available by the carafe and glass.. CHRISTMAS PARTY MENUS.. 12 October 2010.. For three weeks before Christmas we will be offering set menus at both lunch and dinner for parties of seven or more.. As well as the usual seasonal delights, this year s dinner menu will kick off with a prosecco cocktail featuring our own sloe gin, which is infusing gently even now and will be ready just in time for the festivities.. You can view the menus.. , and bookings can be made by calling the restaurant on 021 4277939.. Exciting new wines of the month just in.. 7 October 2010.. The wine of the month feature has been humming along quietly for a while now, so maybe it s time to sing its praises a little bit.. Every month, Geraldine picks a couple of new wines that she and her fellow-tipplers of the Paradiso dining room, Aoife and Dave, think work especially well with some of the seasonal dishes on the menu.. This month we ve taken on a.. new supplier.. and to mark the first steps in what we hope will be a wonderful relationship, we re offering two of their bottles as wines of the month.. The white is.. Poggiobello Friulano 2009.. , from Fruili-Venezia in Italy, and according to Geraldine it s got an almond biscuity nose opening up to white flowers peaches on the palate, with good acidity on the finish.. Now, we all know that can only mean that it s going to go down beautifully with the beetroot risotto or the just-returning-to-the-menu oyster mushrooms in cider cream on cabbage, leek chestnut timbale.. Or the classic tofu dish or the first pumpkin dish of the autumn, a gratin with squash, leeks, hazelnuts, citrus cream and braised borlotti beans.. The red is a classy beast with what I swear Geraldine says is a hint of smoke and autumn leaves, as well as redcurrants, wet tobacco and soft, light tannins.. Yes, you re right, that refined character, grandly titled.. Bricco dei Guazzi Barbera del Monferrato 2007.. , from Piemonte, is crying out for a dish of roasted aubergines with a little spice and richness.. Try it with the aubergine, leek haloumi parcels that have just appeared on the.. dinner menu.. I have to admit I d have that with everything from toast for breakfast to a cream cracker before bed.. Enjoy, and feel free to send feedback, here or on.. facebook.. Denis Cotter Demo at Donnybrook Fair.. 9 September 2010.. Denis next cookery class and probably the last one in Ireland this year will be at the Cookery School at Donnybrook Fair in Dublin on Saturday 18th September.. The 3-hour Saturday morning class will be a combination of seasonal Cafe Paradiso favourites and recipes from Denis next book, for the love of food , due to be published in March 2011.. You can find more information and make a booking at the.. Donnybrook Fair webite.. Denis Cotter cookery class at the Tannery.. 25 August 2010.. Denis will be teaching a full day course at the.. Tannery Cookery School.. in Dungarvan on Saturday 11th September.. The purpose built space is one of the nicest cookery demonstration environments in the country and class sizes are small, so the experience at a full day course is always intensely informative but relaxed and social at the same time.. This time out, Denis will be demonstrating dishes from the seasonal Cafe Paradiso menu as well as a few from his forthcoming book, due to be published in April 2011.. The class size is limited but there are still places, and you can find out more and make a booking.. book news coming like buses.. 10 July 2010.. I ve been very quiet about this mostly because for a long time it didn t seem at all likely to actually happen but I ve been working away slowly on a new book for the past couple of years.. The first half of that time was spent in ridiculous procrastination about what kind of book it would be, while the publisher probably thought I was going to deliver War and Peace 2 The Cabbage Years.. Then I hit on the brilliant idea of doing a recipe book.. You know one of those quaint books with instructions for nice things to make for dinner, and a few useful bits of information about the ingredients and variations you might find useful if you don t actually have cime di rapa growing in your back garden.. This extraordinary idea was inspired by two things.. First, I made something for dinner one night that just completely encapsulated the dual pleasures of making simple food and sharing it with someone you love.. You can talk about food all you like but the pleasure of it is in cooking, sharing and, most of all, eating.. And that s the second thing there s just so much yak-yak about food these days, so much print and so much talk.. By now, all you foodies are shopping consciously, locally and seasonally.. You ve got tomatoes on the apartment balcony and chard in the flower beds.. You ve got more food books beside your bed than in the kitchen.. I still have plenty to say about all that stuff but the din of preachers is getting a bit shrill and I hate shouting over a crowd.. So it seems like a good time to shut up and make dinner.. This book of simple pleasures will be hitting the bookshelves in March next year.. Photography and editing start soon and I ll try to keep you up to date in my usual diligent way.. I can t tell you the title just yet, hopefully in a week or two.. Up until a week or so ago we we being me and the entire Harper Collins corporation couldn t quite put our fingers on that snappy combination of words that would make the world rush to buy the book.. Then it came to me, in a flash of blinding simplicity and obviousness (is that a word?).. The reason I can t tell it to you is because the corporation is mulling it over, passing it up and down the floors and departments of Fulham Palace Road while we await white smoke.. If you think my title idea is brilliant without actually knowing what it is put a simple yes in the comment box.. All votes will be published, good, bad or indifferent.. Meanwhile, book news coming a la buses, the last one wild garlic, gooseberries and me is to be published in paperback on the 18th August.. It s got a lovely pink cover and a giveaway price, so even if you ve got it already you ll probably want to buy a stack of them to give as casual gifts.. Here s a link to the Harper Collins page where you can get a sneak preview of the cover.. www.. harpercollins.. co.. uk.. [12].. PARADISO AND GORTNANAIN FARM TWO DAY PACKAGE.. 5 July 2010.. Stay and dine at both Cafe Paradiso and Gortnanain Farm for just €330 for two people.. continue reading this article.. Denis at The Cookery School @ Donnybrook Fair in March.. 8 February 2010.. Last year, I taught a class at The Cookery School @ Donnybrook Fair in Dublin, and I m delighted to be going back there this Spring for another outing.. It s a great space, really well set up for teaching and, best of all, you get to eat everything I demonstrate in a light buffet at the end of the class.. The date is Saturday 27th March, and you can get more information about the class.. Previous..

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  • Title: Cafe Paradiso: book4
    Descriptive info: for the love of food.. Denis Cotter s fourth book,.. , is a collection of recipes with a focus on home cooking and the pleasures of preparing and sharing meals.. With over 120 recipes, the book is divided into nine chapters, and each chapter and recipe includes an introduction in Denis informative  ...   as breakfast, salads, soups etc, and more idiosyncratic ones that propose the idea of mash as a main course, or that look at ways to create complex flavours and pretty plates from simple ingredients.. 2011, Hardback, 320pages.. Published 1st April 2011.. ISBN.. 978-0-00-731275-7.. To order your signed copy,.. visit our online bookstore..

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  • Title: Cafe Paradiso: Current Vacancy - chef for starters section
    Descriptive info: Employment Opportunities.. 26 June 2012.. We have a vacancy beginning in early July for a chef to work the starters section.. The position is full-time, involves day and evening work, and will suit someone with one or two years experience in a quality kitchen who is organised, hardworking, and has the ability to produce good food consistently through a busy service.. It may also be attractive to an experienced chef interested in learning the Paradiso cuisine.. To apply, send a cv and any other relevant information, including when you would be able to start, to info@cafeparadiso.. Share.. |..

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  • Title: Cafe Paradiso: Strawberry, beetroot & sheep's cheese salad, raspberry dressing & crunchy stuff
    Descriptive info: June 2012.. What s that I hear from the back of the class? Did someone mumble that Recipe Man is copping out with a salad this month? Stretched out in the meadow that s supposed to be a lawn, he lazily flicks a few fingers at the keyboard before returning to a semi-frozen cucumber martini and that secondhand, dog-eared Raymond Carver collection.. Nice image, I ll grant you, but RM is no slouch and this may well be the most useful recipe you ll read all summer.. Besides, he genuinely believes that dandelions are flowers to be loved and meadows are more comfy than lawns.. Firstly, if you were looking for a perfect leaf to counter the sweet fruity notes in this salad, you d be foolish to look further than those lovely dandelion leaves, with their bitter-in-a-good-way flavour.. Any salad leaves with a bit of kick will work too rocket, mustard, watercress and the like.. So will bland leaves, for that matter, because of the big flavours you re adding later.. Secondly, this dressing of fresh raspberries in a vinegar of their cousins is a ludicrously summery shade of pink and I can promise you ll be eating a lot more leafy salads with a jar of this stuff staring at you every time you open the fridge.. Thirdly, he says, leaning up onto one elbow to see if the pitcher of martini is empty, there s the matter of strawberries and fresh sheep s cheese.. You can have them for breakfast, you can have them for dessert, you can take a plate out to the meadow in the afternoon.. And if you have some raspberry dressing in the fridge and some crunchy stuff in the cupboard, you can make this salad version of perfection in the time it takes to stir that martini.. Fourthly, possibly finally, there is the matter of crunchy stuff.. We ve been using a lot of crunchy stuff lately.. It goes on risotto and pasta, gets chucked into soup and scattered over salads.. Amongst as recipe writers say when they can t be arsed searching the  ...   fennel spiked giant croutons;.. - and the recipe below, which is a variation on the Egyptian dukkah.. Hazelnuts, coriander, black pepper and thyme are the dominant flavours in this version, which I kind of crossed with za atar, a sesame-thyme combination from up the coast a bit, Lebanon, Palestine direction.. Have fun, it s going to be a lovely summer.. Make martinis, grow your lawn, and sprinkle crunchy stuff.. 1/4 cup coriander seeds.. 2 tablespoons cumin seeds.. 1 tablespoon black peppercorns.. 1 teaspoon fennel seeds.. 2 tablespoons fresh thyme leaves.. 1/2 cup hazelnuts, toasted, peeled coarsely ground.. 3 tablespoons sesame seeds, toasted coarsely ground.. 2 tablespoons raspberry vinegar.. 10 fresh raspberries.. 200mls oil.. 2 medium beets, boiled peeled.. 1 tablespoon balsamic vinegar.. 100g salad leaves.. 12 strawberries, thickly sliced.. 120g fresh sheep’s cheese, crumbled.. Grind the coriander, cumin, peppercorn and fennel together in a spice (coffee) grinder.. Heat a heavy pan over low heat, add the spices and thyme, and toast them for 5-10 mins, stirring often.. Add the hazelnuts and sesame and remove from the heat.. Make a dressing by blending the raspberries, raspberry vinegar and oil.. Slice the beets into thin discs, toss with the balsamic vinegar and roast for 10 minutes in a moderate oven, until beginning to caramelise.. Gently toss the salad leaves, strawberries and sheep s cheese together and dress with a little of the dressing.. Drizzle some dressing on each plate and arrange some beets on top.. Place some of the salad on the beets and sprinkle a generous amount of the crunchy stuff on top.. Recipe archive:.. May 2010.. May 2012.. July 2011.. June 2010.. March 2011.. January 2012.. December 2009.. July 2010.. September 2011.. January 2011.. November 2010.. September 2010.. June 2011.. April 2011.. October 2010.. August 2010.. April 2012.. November 2011.. December 2010.. April 2010.. February 2011.. February 2010.. February 2012.. October 2011.. June 2012.. January 2010.. March 2010.. Leave a comment:.. Name.. Remember.. E-mail.. (your email address is never displayed).. location.. Message.. Please leave the following field empty:.. Tip!.. Get a GRAVATAR.. and have a personalized avatar displayed next to your comment(s)..

    Original link path: /recipes/strawberry-beetroot-sheep-s-cheese-salad-raspberry-dressing-crunchy-stuff
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  • Title: Cafe Paradiso: Asparagus two ways
    Descriptive info: May 2012.. Let s ignore two things for a moment.. ONE.. : the seasons are not behaving very well this year.. We had summer in March, which promised a long wonderful growing season; then winter in April, which guaranteed a late start, especially for the iconic vegetables of Spring.. Like asparagus.. Nettles too, but we could do without those, in fairness.. Dandelions have done mightily well.. But, really, is post-tiger Ireland up for eating the lawn weeds?.. : There is no Irish asparagus season anyway because nobody grows it here, not in commercial quantities anyway, despite evidence from the bould Regina Sexton in.. UCC.. that asparagus thrived in Cork in the nineteenth century.. Not a lot of people know about this dearth, as restaurants all over the fair isle blab away about seasonal this and local that.. Honestly, the nonsense you read on menus these days.. Fear not, help is at hand, and who is that we spy riding to the rescue but Sir Ultan Walsh himself, he of Gortnanain Farm, supplier of vegetable wonders to Cafe Paradiso.. Last year, he planted 900 crowns, and this year with the help of ten heroic volunteers he planted 3500 crowns.. That s a langerload of asparagus in any man s language.. This year, when the sun permits, Paradiso will have a small short supply.. Next year, we will have a longer, larger one.. And in 2014 we will have tons of the stuff for ages, and so will any other restaurant in Ireland that wants to proudly say it serves Irish asparagus.. Well, not all of them, so get in line now.. We re excited and so should you be.. Great days ahead indeed.. Meanwhile, there s some damn fine English stuff about, so make the most of it.. Eat it your favourite way, then try a couple of mine.. I m calling this recipe of the month asparagus two ways simply because it s hard to make your mind up.. The main recipe here is asparagus and eggs, a combination that works in so many ways asparagus with aioli, hollandaise, poached or scrambled, in a frittata or pancake.. Over an omelette  ...   until just tender.. Transfer to a serving dish.. At the same time, heat a little oil in a pan and cook the shiitake over medium heat for 5-7 minutes until tender.. Make a marinade with the remaining ingredients and add it to the pan.. Remove from the heat and spoon some of the mushrooms in marinade over the asparagus.. FETA.. ROCKET.. AVOCADO.. OMELETTE.. CAPER.. SALSA.. for two:.. 8-10 spears of asparagus.. ½ medium red onion, thinly sliced.. 1 red chilli, deseeded and thinly sliced.. 1 teaspoon small capers.. 5 eggs.. 30g feta, crumbled.. small handful rocket, coarsely chopped.. ½ avocado, diced.. Preheat the oven to 200c/400f.. Snap the ends off the asparagus spears, then slice the spears about 2 inches long on a diagonal.. On an oven tray, toss the asparagus with the red onion, chilli and capers and a tablespoon of olive oil.. Roast in the oven for 4-5 minutes, until the asparagus is tender and beginning to caramelise but still crisp.. At the same time, beat the eggs lightly and add three tablespoons of water.. Heat your omelette pan over high heat, brush with olive oil and add the eggs.. Let the eggs settle for 10-15 seconds, then lift the edge in one place and allow the uncooked egg from the top to flow underneath.. Repeat a few times ove the next minute or so until the eggs are almost done.. Turn the heat down to medium, quickly sprinkle the feta, rocket and avocado over one half, then flip the other half on top.. Turn the heat off and leave the omelette to sit for a minute while you sort out everything else….. …which, hopefully, is a simple matter of taking the asparagus out of the oven as you’ve had the foresight to warm plates, set the table, pour prosecco, roast potatoes, make toast, tea and coffee, squeeze oranges and divide up the newspaper into bits worth reading and compost.. If you haven’t done all those things, forget about them now and move onto the next step.. Cut the omelette in half, slide onto two plates, tip some of the asparagus caper salsa over the top and serve..

    Original link path: /recipes/asparagus-two-ways
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  • Title: Cafe Paradiso: Roast cauliflower & carrot salad with watercress & faro, sesame yoghurt dressing, citrus-harissa oil and feta
    Descriptive info: April 2012.. It s April, the sun is shining well, it was a minute ago and it is so tempting to get the asparagus recipes out.. Which we most certainly will before the month is out.. There is very exciting news in the offing on the asparagus front, but we ll sit on that for a few weeks more.. Meanwhile, try your hands at this variation on one of our.. new lunch.. dishes.. Trading as a salad, one substantial enough to be a meal in itself, it is open to endless interpretation and can play many other roles.. With less grain and no cheese, it makes a lovely side dish; served warmer than room temperature, it might well be called a pilaf and take on a side dish or two of its own.. And, of course, you can play around with the ingredients.. Once you start the sentence in your head with roast cauliflower the rest is a matter of your taste and what you have in the fridge and cupboard.. Farro is generally used to make that risotto-like dish, farrotto, but it makes for a toasty, chewy salad grain too.. You might prefer couscous, quinoa or millet.. You might even prefer to replace the grain with some roast fingerling potatoes, and the other vegetables with green beans, fennel, summer or winter  ...   green pepper, thickly sliced.. watercress, coarsely chopped.. small bunch mint leaves, chopped.. small bunch of parsley, chopped.. 120g feta, crumbled.. Preheat the oven to 400f.. Toss the cauliflower and coriander seeds with the turmeric and two tablespoons of olive oil in an oven dish.. Roast for 10 minutes, until the cauliflower is tender and beginning to brown.. Toss the carrots and garlic in a little olive oil and roast in another dish for 15-20 minutes, until tender.. Toast the faro in a heavy pan over medium heat for five minutes, then add the water or stock, bring to a boil and simmer for 20-25 minutes until the grains are tender.. Drain and transfer to a large bowl to cool to room temperature.. To make the sesame yoghurt dressing, whisk a little warm water into the tahini until it takes on a thick pouring consistency.. Stir in the yoghurt and season with salt.. To make the lemon-harissa oil, put the ingredients in a jar and shake, whisk or blend until they become emulsified.. Add the cauliflower, carrots and green pepper to the faro, and toss with a generous amount of the sesame yoghurt dressing.. Just before serving either in a large dish or individual bowls stir in the watercress and herbs, drizzle some lemon-harissa oil over and scatter some crumbled feta on top..

    Original link path: /recipes/roast-cauliflower-carrot-salad-with-watercress-faro-sesame-yoghurt-dressing-citrus-harissa-oil-and-feta
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