Gastronomy

Cooks Sergio (left) and Javier Torres.

The most famous twins of the Spanish restaurant industry give us the essential keys to resist in the kitchen and face the quarantine

Coronavirus, last minute

Few vocations are earlier in the world of gastronomy. The twins Sergio and Javier Torres (Barcelona, ​​1970) discovered theirs at 8 years old! because of Grandma Catalina. After extensive professional experience separately, in 2002, knowing that the shortest distance between two points is the straight line, they decided to trace it in El Rodat (Jávea, Alicante). Since then, they have traveled a path that has both Cocina Hermanos Torres (Barcelona) and Dos Cielos Madrid their two flagships.

Today, separated by the coronavirus - they live in Barcelona, ​​three kilometers away from each other - they continue to cook together: "We organize a duel in networks, each one preparing a dish, easy recipes for people to prepare at home and then vote for the one you liked the most. We do live shows and record; we attend to requests (children's dishes, for some special occasion ...); we help local producers, like a man who has sent us potatoes and we are going to do a challenge with them ... ".

For four years, these jovial, close, spontaneous, creative chefs filled the lunchtime with recipes - "almost 1,000", they say - that we could all prepare ( Los Torres in the kitchen , on TVE). Now, they give us the clues so that we can take advantage of the quarantine gastronomically.

We are experiencing an unprecedented situation, what are the key foods that cannot be missing in our homes? Especially vegetables, legumes and obviously fish, if we find someone to serve it to us of very good quality at home. El Barquero brings us great cod. You also have to have pasta and rice, which are very useful. It is very important to consume fresh products and avoid fast food . What dishes are of compulsory consumption during the week? We make a very varied diet, from vegetables to legumes. For example, you can prepare a vegetable gratin. On our Instagram profile we are uploading recipes daily for people to make at home, and so we also help organize the week. Some days vegetables, others basmati rice with cooked beans. And what recipes should be avoided or, if anything, taken at special times. Above all, junk food, processed. Now that we have time to cook, let's cook well. The markets are open and the stalls offer all the seasonal products, so we can make a good stew or stew or grilled meat. With leftovers, our mothers and grandmothers did wonders, how did we make them a great dish. Now more than ever we can make use of cooking, because surely we have some old vegetables that will serve us to make a broth, for a rice ... It can also be cooked for the whole week and frozen. If you make a pot of beans or bolognese in large quantities, these recipes will help you get onions, garlic and vegetables out of the fridge. Even a Bolognese does well when you add sausage, so you are consuming products and preventing them from spoiling and, in addition, you can freeze it.

Dos Cielos Madrid Restaurant, at the Palacio de los Duques hotel.

What basic spices should be in our pantry yes or yes? How do we use them without going overboard? We use them a lot and they go very well with many dishes, in rice, salads, stews. We recommend that they be used subtly. For example, a spiced roasted eggplant is wonderful, with a little mustard and soy sauce. Speaking of sauces, which ones should we use? Now we discourage very heavy ones, we suggest light sauces, such as the vinaigrette that we prepare, with a tablespoon of soy sauce, another of sherry vinegar, one more of lemon juice and three of olive oil and, if you want, you can add some spice. Three vegetable dishes to get our children to eat them. You cut the green beans in the shape of a macaroni and add bolognese to it, this is how pasta with tomato; trompe l'oeil with vegetables are very good. Like bimi, very nutritious and very fashionable, it is like a small broccoli, and can be simply sautéed. You have to try to make natural tomato sauce, even if it is in a pot, and you can prepare the sauce with onion and garlic. The second, a light vegetable cream. The third, children love smoothies, our children make fruit cocktails: orange, pineapple, pear, apple, kiwi, with rice milk or oatmeal, and add a little lemon juice and cream milk. Ice is added, it is strained, and the children freak out. For a snack it is great. In this quarantine, preserves have become great allies of domestic cuisine. How do we give them an author touch? This is a recipe that we make a lot at home, day yes and day no. We take a can of tuna, we can add mayonnaise, tabasco, a little Perrins sauce and some pepper and we put it on some toast. Or to some good cockles we can add sauce based on lemon juice, paprika, mill pepper and a touch of vinegar.

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