Whether you’re still at home because you’re waiting for the coronavirus vaccine or you’re just cooking at home to save money, knowing how to whip up a few basic dishes in the kitchen is always a good skill to have. And if you’re working from home for the foreseeable future, this is the perfect opportunity to experiment with new recipes, switch up your tried-and-true favorites, and even have a virtual dinner party with friends.
We talked to chefs to get their favorite cooking hacks to keep you happy and well-fed during the pandemic and beyond. They shared their expert tips for how to cook at home for long stretches—and make it fun!
“Sweet potatoes are always available at the store and can live in your cupboard for up to two weeks,” says Oren Zroya, creator of Radical Pan and a private chef for celebrities.
Slice them into wedges with some olive oil, salt, and pepper, and stick them into the oven at 425 degrees Fahrenheit for 20 minutes. “You get a sweet, delicious snack or side dish out of one single potato,” says Zroya, noting that this is a tried-and-true tip from his own experience going to the market during the COVID-19 crisis.
Can’t get to the grocery store? Get creative with what you already have! For example, grab that can of chickpeas that’s sitting in the back of your cupboard. “It could be turned into a hummus dip, a delicious curry, or a nice added protein to your salad,” says Zroya.
And for more food fun, sign up for our newsletter to get daily recipes and food news in your inbox!
According to Zroya, making tomato sauce doesn’t need to be complicated—so there’s no time like the present to take a stab at it. Find a can of any tomatoes and add some garlic, fresh or dried basil, and a touch of olive oil. “The result is as good as—maybe better than—the jar that isn’t on the shelf in the store right now,” says Zroya.
Bryan Rhodes, chef at 619 Spirits Distillery & Tasting Room in San Diego, says an easy tip for the week is to make a large batch of sauce and then portion, freeze, and pull out the appropriate amount each day to make a meal. For example, he suggests making a big batch of marinara sauce and then making meatballs stewed in the sauce on Monday. On Tuesday, you can make flatbreads with sauce, cheese, and veggies. On Wednesday, toss it into whatever dried pasta you have on hand.
“Finally, you can add some Worcestershire sauce and hot sauce and Vodka and make a Bloody Mary,” Rhodes says. Sign us up!
Raise your hand if you have random cans of beans in the back of your cupboard. Well, now is the perfect time to put them to good use.
“Think about turning them into a delicious dip or even putting them over rice,” says Zroya. It’s common for cans to sit around when they could be turned into something delicious—and they easily add protein to any dish.
Dave Anderson, executive chef of Outstanding Foods, has three teenagers who avoid leftovers at all costs. So he found a way to make leftovers fun and tasty.
“For instance, one night we’ll have a simple meal of black beans, brown basmati rice, and a few sautéed and roasted vegetables (sautéed black kale and roasted carrots, for instance). Simple, tasty, nutritious,” says Anderson. “The next day we’ll have burritos or tacos—the black beans are refried, the rice becomes Spanish rice, the veggies go in as they are, and we’ll whip up some salsa and guacamole.”
But that’s not the only option—from the very same leftovers, you can also make homemade veggie burgers, a soup or stew, or a ranchero tofu scramble. “The fun is in challenging yourself to be creative with the leftovers because the possibilities are truly endless,” says Anderson. “We’ll purposely make large batches the first night so that there is plenty left over for a few more meals. It can be a real time-saver in the kitchen!”
Ian Rough, regional chef for Cameron Mitchell Restaurants, also recommends thinking long-term and making a few dishes to last. For example, something you can make and then use for days to come when you need a quick meal is a big pot of tomato soup. “Add a few grilled cheese sandwiches, and you have a meal in no time,” he says.
Another favorite “long-term” dish in his household is veggie chili, which the family eats with corn chips and fresh avocado.
Chef Marcus Mooney of Sutton’s Healthy Eating in Seattle recommends starting with one of your favorite recipes and simply swapping out one item to give it a new taste, make it healthier, or save some money.
“For example, if you have a favorite chili recipe, see how using ground turkey instead of ground beef makes your recipe healthier and less expensive,” Mooney says.
“A variety of spices is essential,” says Collin Leaver, chef at Pitfire Pizza in Los Angeles. “Herbs and spices are a crucial aspect to any pantry, and the shelf life for most will last a long time.” Just a pinch of spice can add exceptional flavor and an element of surprise to your plate.
Being at home is the perfect time to elevate your snack game with a new, feel-good staple that pairs perfectly with a relaxing movie and refreshing cocktail. “In times like this, I look forward to making my spicy truffle popcorn,” says Lisa Dahl, executive chef and owner of Dahl Restaurant Group.
Dahl provided us with her favorite recipe: First, cover the bottom of a deep saucepan with a tight-fitting lid with EVOO and kernels out of the package. When the kernels start to pop, do it the old fashioned way and shake, shake, shake until they’re all popped.
While the popcorn is still hot, put it in a large mixing bowl that’s big enough for tossing and add in butter, light truffle salt, and an Ahi Amarillo spice to give it an exotic taste.
“Here’s the fun part—you can add any spice you want to make it your own,” says Dahl. “From chili pepper and thyme to cayenne pepper and coriander, you can really utilize those extra spices in your spice rack with this one and make it different each time.”
Michael Ollier, senior corporate chef at the Certified Angus Beef brand, shared that his very first rule of cooking is to always use the FIFO method: First In, First Out.
“Rotate your perishables and always use older items first in order to not waste any of your perishable items,” Ollier says. “It’s a good idea to do this with meats you currently have in the freezer, too.”
“Larger cuts, like roasts, are great for ‘cook once, eat twice’ meals,” says Ollier. For example, you can make an easy pot roast using a chuck roast and can shred leftover beef and make sandwiches, tacos, or even omelets. Leftover steak can be sliced and used for steak salad.
“If you purchased larger-sized packages of ground beef, you can use a portion to make meatballs, use some for dinner tonight, and freeze the remaining for dinner another night,” says Ollier. If you prepare a lot of meatballs, freeze them in dinner-size portions so you can pull out what you need at a later date. Use the remaining ground beef for other dinner ideas that you can make now and freeze later, like stuffed poblano peppers or cabbage rolls.
You’re probably itching to get outdoors, and luckily, you can break out your grill or smoker without breaking social distancing guidelines. Ollier suggests making a brisket, like this Texas-style smoked brisket.
Substitutions are a big theme of cooking during social distancing, and Michelin-star chef Aliya LeeKong, chief culinary officer of RealEats, suggests swapping healthy substitutions in for everyday ingredients to help maintain your goals while cooking at home. For example, LeeKong recommends using avocado instead of mayo; quinoa instead of oats; whole grains instead of bread or breadcrumbs; and maple sugar instead of refined sugar.
Christian Frangiadis, the James Beard Nominated chef of Spork restaurant in Pittsburgh, points out that being in quarantine is the perfect time to bake bread (or learn to bake bread) because you actually have time to follow the instructions.
Frangiadis says that making bread actually isn’t that difficult—it just takes time, and most of that time is spent waiting. Now is also a great opportunity to play with making different types of bread. For example, he and other members of the Spork team are experimenting at home; the most recent was a variation of focaccia bread.
Meanwhile, Soo Ahn, executive chef at Band of Bohemia in Chicago, recommends that home cooks begin making their own pizza or empanada dough.
“The recipes are really easy, and you can find all the ingredients at a grocery store near you,” says Ahn. “At the end of the week, you’re usually left with an abundance of leftover food.” Instead of throwing the food away or freezing it, Ahn suggests making some creative empanada fillings or fun pizza toppings.
“The other day, I made an empanada with leftover braised short rib and risotto. It was absolutely delicious,” says Ahn. “Not to mention, this dough lasts up to five to seven days, making it perfect for quarantine cooking.”
Chef David Santos of Um Segredo Supper Club and Good Stock in New York City recommends using carry-over proteins—it’s a practice that he’s a big fan of.
“For instance, sometimes I’ll make a large pork butt, cooking it simply with universal seasoning like salt, pepper, and herbs,” says Santos. From there, you can make several different meals from it by adding various ingredients. For example, add your favorite BBQ sauce to some of the meat and make pulled pork sandwiches. The next day, add taco seasonings to make tacos and quesadillas.
“If you still have meat left over, you can do an amazing hash and eggs for breakfast,” says Santos. “Doing it this way has the benefit of making different meals instead of eating the same thing for days.”
“When I’m running out of ideas for homemade meals, I think about how to incorporate different countries,” says Derek Dupree, executive chef at Bernie’s Chicago. For example, one night he’ll make a Mexican recipe, and the next he’ll cook up something Italian or Chinese.
“You can also use this idea to mix cuisines,” Dupree says. “For example, you can mix Italian with American and make a great BBQ chicken pizza. This really allows you the opportunity to get creative and get out of a quarantine-cooking rut.”
Vincent Savignano, executive chef at the Estancia La Jolla Resort & Spa in La Jolla, California, says his biggest tip is to get creative with basics like pasta and rice dishes by turning to what’s already in your pantry.
“Ingredients like tuna, chicken, and legumes will sustain you and give you protein. Plus, they all work well with rice or pasta,” says Savignano. He also recommends using olives, peas, carrots, beets, and corn for much-needed vital vitamins.
Some of Savignano’s favorite pastas are the simplest ones that just have peas and some mint with olive oil, pepper, and Parmesan. “In terms of leftovers, both noodles and rice are versatile, so I like to have fun by repurposing the dish into fried rice topped off with egg or a casserole. Just add extra sauce, cheese, and then bake,” he says.
Tim Hollingsworth, the winner of Netflix’s The Final Table and chef and owner of Otium in Los Angeles, suggests making a ham for dinner. In the morning, add the leftovers to French toast for breakfast. “This will add a savory twist to a sweet classic,” says Hollingsworth.
Rough says that the standard cheese, bacon, sour cream, and chives is merely the tip of the iceberg when it comes to loaded baked potatoes. Although it’s certainly a glorious combination, he recommends making a baked potato the focal point of a whole meal—and in that case, the list of toppings can grow to new heights.
“In my house, both of my children are vegetarians,” says Rough. “We’re always trying to find ways to keep it interesting. We loaded our sea salt and olive oil baked potatoes with butter to start, because everything is better with butter, as we all know. Then, add a nice mix of shredded cheese (cheddar, fontina, Asiago), then tender broccoli, sautéed mushrooms, caramelized onions, and bacon for those non-vegetarians.”
Rough adds that it was a fun activity to have his kids build their own potatoes just how they wanted them. “It’s also a good way to layer in some tasty vegetables,” he says. “Let your topping list evolve and try charred brussels sprouts, sautéed spinach, roasted corn, and more.”
Jason Arbusto, chef and culinary director of Craddock Terry Hotel on the Bluff in Lynchburg, Virginia, notes that there are many things you can do with eggs. “It was once said that there are 99 folds in a chef’s hat to represent the 99 ways a chef can cook an egg,” he says.
Arbusto provided several examples that use basic provisions. “Make a Spanish tortilla or omelet,” he says. “All you need is oil, potato, onion, and egg. You can make some in advance and eat them hot or, like in Spain, you can serve them at room temperature slightly jazzed up with a salad.” They can also be a great lunch dish or a snack with wine before dinner.
Arbusto also recommends trying your hand at a quiche using eggs, leftover veggies, cheese, and bacon.
“[Crepes] are like a slightly exotic pancake,” says Arbusto. “You can make them in advance and put them in plastic wrap for the next day.”
Crepes can be made sweet or savory. For breakfast or a light dinner, add ham and cheese. If you have a sweet tooth, you can even layer your crepes with jam or Nutella and make a fun cake with them.
Chef Scarleth Aguilar of Siete Family Foods recommends using the liquid that canned legumes come in (also called Aquafaba) as a replacement for eggs.
“The best one to use is from chickpeas,” says Aguilar. “This can be used when baking, making meatloaf, or really any time you need an egg to bind your ingredients. It’s a great way to make your eggs last a bit longer.”
Paul Klaassen, chef and owner of HenDough in Hendersonville, North Carolina, suggests mixing up your freezer meals with some new ideas.
“Our family likes to make big batches of homemade meatballs, let them cool, and then freeze them in individual layers in freezer bags,” says Klaassen. “You can thaw out a few at a time or make a big family-style meal when you’re ready.”
If you’re looking for a way to make vegetables last longer right now, Klaassen says that root vegetables like sweet potatoes and carrots freeze surprisingly well and add a quick, healthy side dish to any meal.
Karen Dar Woon, a personal chef in Vancouver, BC, recommends taking stock of your pantry staples—foods that are safe to store on a cupboard shelf, like tinned or dried beans and lentils, tinned tomatoes, olives and artichokes, and starches like rice or pasta.
“Make sure that the foods you stock up on are things you’ll actually eat,” says Dar Woon. “Then make a meal plan which includes some of those items each week. Rotate your stock, and avoid replenishing your less-than-favorite items.”
Have a campfire cookout in your backyard when the weather permits. Rough says anything can be on the menu, but some of his personal recommendations are veggie hotdogs, grilled zucchini, and charred peppers for vegetarians.
“For the meat-eaters, try an ember-roasted pork chop,” he says. “I like to make a nice rub from whatever spices I can gather up. Coat the pork chop well after it marinates for a bit and then wrap it in foil.” When the fire has built up a nice base of glowing embers, put the pork chop down in them and let it cook for a bit. It will form a nice crust without losing any of its juiciness and it’ll only take a few minutes to get a nice sear on all sides. Finally, move the pork chop up onto the grate above to finish it.
“Complete the backyard campfire experience with s’mores,” Rough says. “We like to have a contest on who can make a perfectly roasted marshmallow.”
Cory Harwell, chef and owner of Carson Kitchen in Las Vegas, says his best tips for home cooks is “mise en place,” a French term meaning “everything in its place.”
“This refers to being prepared with all items prior to starting to cook something,” says Harwell. “One of the biggest mistakes home cooks make is to start a recipe without having prepared for it. Then they get into the middle of it and have to stop what they’re doing to prep another ingredient, and they end up burning or overcooking what they already started.”
“Mise en place” means to read to the entire recipe, gather all of your ingredients, prep and wash everything, and have it all set and “in its place.” Then you won’t run into any unpleasant surprises while you’re cooking.
Thomas Carrig, chef at Hilton Head Health, suggests having an at-home cookoff. “Preparing all your meals day-in and day-out while being stuck indoors can quickly take the joy out of cooking,” says Carrig. “Sprinkle some fun back into cooking by organizing your own cooking challenge, much like those seen on TV.”
Carrig recommends adding a healthy spin. For example, select three or four ingredients readily available in your pantry and fridge and challenge someone in your house to a cook-off. Whoever prepares the best recipe using the ingredients in the healthiest way is the winner. “Trick your kids into eating healthy by making them be the judges,” he says.
“Look at the ingredients in your fridge and pantry and pretend that you have been challenged to make something up,” says Amanda Frederickson, professional cook, recipe developer, and author of Simple Beautiful Food.
Get creative and even consider having different members of your family take on a different meal to see what everyone comes up with. “Now, more than ever, we need to not only eat what we have, but also have some fun,” says Frederickson.
Jackie Newgent, chef, nutritionist, and author of The Clean & Simple Diabetes Cookbook, suggests having theme nights. “Pick a theme, any theme,” she says. “Meatless Mondays, Taco Tuesdays, and Pizza Fridays are always awesome.”
Newgent recommends getting creative and going for offbeat themes, too. For example, have a “Go Fish” dinner accompanied by the card game; Thanksgiving in April (perhaps with a roast chicken or even tofurkey instead of an oversized turkey); or a retro ’70s supper, complete with ’70s-style attire and music.
“Not only does this make meals fun, it helps you wisely plan your grocery shopping,” says Newgent.
“Use networking software to have a dinner date or cocktails with friends,” says Julie Heins, chef at Secco Wine Bar in Richmond, Virginia. “We’re all in this together.”
You might be tempted to try a big cooking project with lots of steps and details—after all, this is the perfect time to experiment and challenge yourself. “By all means, go for it, but be gentle with yourself if things don’t go your way,” says Jessica Rothacker, chef and co-owner of Heirloom Café in Athens, Georgia.
If things go awry, don’t despair. “Remember there are lots of independent restaurants out there trying to make ends meet through this quarantine with curbside delivery,” says Rothacker. If your recipe doesn’t turn out the way you hoped, you have a tasty backup plan—and you can always try again tomorrow.
From: https://www.eatthis.com/cooking-tips/
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/in News /by Restaurante "A Ver Tavira"30 Best Cooking Tips, According to Experts
/in Recipes /by Restaurante "A Ver Tavira"Whether you’re still at home because you’re waiting for the coronavirus vaccine or you’re just cooking at home to save money, knowing how to whip up a few basic dishes in the kitchen is always a good skill to have. And if you’re working from home for the foreseeable future, this is the perfect opportunity to experiment with new recipes, switch up your tried-and-true favorites, and even have a virtual dinner party with friends.
We talked to chefs to get their favorite cooking hacks to keep you happy and well-fed during the pandemic and beyond. They shared their expert tips for how to cook at home for long stretches—and make it fun!
1. Use sweet potatoes to make a snack.
“Sweet potatoes are always available at the store and can live in your cupboard for up to two weeks,” says Oren Zroya, creator of Radical Pan and a private chef for celebrities.
Slice them into wedges with some olive oil, salt, and pepper, and stick them into the oven at 425 degrees Fahrenheit for 20 minutes. “You get a sweet, delicious snack or side dish out of one single potato,” says Zroya, noting that this is a tried-and-true tip from his own experience going to the market during the COVID-19 crisis.
2. Get creative with the foods you have.
Can’t get to the grocery store? Get creative with what you already have! For example, grab that can of chickpeas that’s sitting in the back of your cupboard. “It could be turned into a hummus dip, a delicious curry, or a nice added protein to your salad,” says Zroya.
And for more food fun, sign up for our newsletter to get daily recipes and food news in your inbox!
3. Make your own tomato sauce (and lots of it!).
According to Zroya, making tomato sauce doesn’t need to be complicated—so there’s no time like the present to take a stab at it. Find a can of any tomatoes and add some garlic, fresh or dried basil, and a touch of olive oil. “The result is as good as—maybe better than—the jar that isn’t on the shelf in the store right now,” says Zroya.
Bryan Rhodes, chef at 619 Spirits Distillery & Tasting Room in San Diego, says an easy tip for the week is to make a large batch of sauce and then portion, freeze, and pull out the appropriate amount each day to make a meal. For example, he suggests making a big batch of marinara sauce and then making meatballs stewed in the sauce on Monday. On Tuesday, you can make flatbreads with sauce, cheese, and veggies. On Wednesday, toss it into whatever dried pasta you have on hand.
“Finally, you can add some Worcestershire sauce and hot sauce and Vodka and make a Bloody Mary,” Rhodes says. Sign us up!
4. Use up those canned beans.
Raise your hand if you have random cans of beans in the back of your cupboard. Well, now is the perfect time to put them to good use.
“Think about turning them into a delicious dip or even putting them over rice,” says Zroya. It’s common for cans to sit around when they could be turned into something delicious—and they easily add protein to any dish.
5. Find the joy of repurposing leftovers.
Dave Anderson, executive chef of Outstanding Foods, has three teenagers who avoid leftovers at all costs. So he found a way to make leftovers fun and tasty.
“For instance, one night we’ll have a simple meal of black beans, brown basmati rice, and a few sautéed and roasted vegetables (sautéed black kale and roasted carrots, for instance). Simple, tasty, nutritious,” says Anderson. “The next day we’ll have burritos or tacos—the black beans are refried, the rice becomes Spanish rice, the veggies go in as they are, and we’ll whip up some salsa and guacamole.”
But that’s not the only option—from the very same leftovers, you can also make homemade veggie burgers, a soup or stew, or a ranchero tofu scramble. “The fun is in challenging yourself to be creative with the leftovers because the possibilities are truly endless,” says Anderson. “We’ll purposely make large batches the first night so that there is plenty left over for a few more meals. It can be a real time-saver in the kitchen!”
Ian Rough, regional chef for Cameron Mitchell Restaurants, also recommends thinking long-term and making a few dishes to last. For example, something you can make and then use for days to come when you need a quick meal is a big pot of tomato soup. “Add a few grilled cheese sandwiches, and you have a meal in no time,” he says.
Another favorite “long-term” dish in his household is veggie chili, which the family eats with corn chips and fresh avocado.
6. Mix up your favorite recipe.
Chef Marcus Mooney of Sutton’s Healthy Eating in Seattle recommends starting with one of your favorite recipes and simply swapping out one item to give it a new taste, make it healthier, or save some money.
“For example, if you have a favorite chili recipe, see how using ground turkey instead of ground beef makes your recipe healthier and less expensive,” Mooney says.
7. Use a variety of spices.
“A variety of spices is essential,” says Collin Leaver, chef at Pitfire Pizza in Los Angeles. “Herbs and spices are a crucial aspect to any pantry, and the shelf life for most will last a long time.” Just a pinch of spice can add exceptional flavor and an element of surprise to your plate.
8. Elevate your snack game.
Being at home is the perfect time to elevate your snack game with a new, feel-good staple that pairs perfectly with a relaxing movie and refreshing cocktail. “In times like this, I look forward to making my spicy truffle popcorn,” says Lisa Dahl, executive chef and owner of Dahl Restaurant Group.
Dahl provided us with her favorite recipe: First, cover the bottom of a deep saucepan with a tight-fitting lid with EVOO and kernels out of the package. When the kernels start to pop, do it the old fashioned way and shake, shake, shake until they’re all popped.
While the popcorn is still hot, put it in a large mixing bowl that’s big enough for tossing and add in butter, light truffle salt, and an Ahi Amarillo spice to give it an exotic taste.
“Here’s the fun part—you can add any spice you want to make it your own,” says Dahl. “From chili pepper and thyme to cayenne pepper and coriander, you can really utilize those extra spices in your spice rack with this one and make it different each time.”
9. Use the “first in, first out” rule.
Michael Ollier, senior corporate chef at the Certified Angus Beef brand, shared that his very first rule of cooking is to always use the FIFO method: First In, First Out.
“Rotate your perishables and always use older items first in order to not waste any of your perishable items,” Ollier says. “It’s a good idea to do this with meats you currently have in the freezer, too.”
10. Make more than one meal at a time.
“Larger cuts, like roasts, are great for ‘cook once, eat twice’ meals,” says Ollier. For example, you can make an easy pot roast using a chuck roast and can shred leftover beef and make sandwiches, tacos, or even omelets. Leftover steak can be sliced and used for steak salad.
“If you purchased larger-sized packages of ground beef, you can use a portion to make meatballs, use some for dinner tonight, and freeze the remaining for dinner another night,” says Ollier. If you prepare a lot of meatballs, freeze them in dinner-size portions so you can pull out what you need at a later date. Use the remaining ground beef for other dinner ideas that you can make now and freeze later, like stuffed poblano peppers or cabbage rolls.
11. Get out your grill and/or smoker.
You’re probably itching to get outdoors, and luckily, you can break out your grill or smoker without breaking social distancing guidelines. Ollier suggests making a brisket, like this Texas-style smoked brisket.
12. Use healthy substitutions.
Substitutions are a big theme of cooking during social distancing, and Michelin-star chef Aliya LeeKong, chief culinary officer of RealEats, suggests swapping healthy substitutions in for everyday ingredients to help maintain your goals while cooking at home. For example, LeeKong recommends using avocado instead of mayo; quinoa instead of oats; whole grains instead of bread or breadcrumbs; and maple sugar instead of refined sugar.
13. Bake bread and dough.
Christian Frangiadis, the James Beard Nominated chef of Spork restaurant in Pittsburgh, points out that being in quarantine is the perfect time to bake bread (or learn to bake bread) because you actually have time to follow the instructions.
Frangiadis says that making bread actually isn’t that difficult—it just takes time, and most of that time is spent waiting. Now is also a great opportunity to play with making different types of bread. For example, he and other members of the Spork team are experimenting at home; the most recent was a variation of focaccia bread.
Meanwhile, Soo Ahn, executive chef at Band of Bohemia in Chicago, recommends that home cooks begin making their own pizza or empanada dough.
“The recipes are really easy, and you can find all the ingredients at a grocery store near you,” says Ahn. “At the end of the week, you’re usually left with an abundance of leftover food.” Instead of throwing the food away or freezing it, Ahn suggests making some creative empanada fillings or fun pizza toppings.
“The other day, I made an empanada with leftover braised short rib and risotto. It was absolutely delicious,” says Ahn. “Not to mention, this dough lasts up to five to seven days, making it perfect for quarantine cooking.”
14. Use “carry-over” proteins.
Chef David Santos of Um Segredo Supper Club and Good Stock in New York City recommends using carry-over proteins—it’s a practice that he’s a big fan of.
“For instance, sometimes I’ll make a large pork butt, cooking it simply with universal seasoning like salt, pepper, and herbs,” says Santos. From there, you can make several different meals from it by adding various ingredients. For example, add your favorite BBQ sauce to some of the meat and make pulled pork sandwiches. The next day, add taco seasonings to make tacos and quesadillas.
“If you still have meat left over, you can do an amazing hash and eggs for breakfast,” says Santos. “Doing it this way has the benefit of making different meals instead of eating the same thing for days.”
15. Incorporate flavors from other cultures.
“When I’m running out of ideas for homemade meals, I think about how to incorporate different countries,” says Derek Dupree, executive chef at Bernie’s Chicago. For example, one night he’ll make a Mexican recipe, and the next he’ll cook up something Italian or Chinese.
“You can also use this idea to mix cuisines,” Dupree says. “For example, you can mix Italian with American and make a great BBQ chicken pizza. This really allows you the opportunity to get creative and get out of a quarantine-cooking rut.”
16. Get creative with pasta and rice dishes.
Vincent Savignano, executive chef at the Estancia La Jolla Resort & Spa in La Jolla, California, says his biggest tip is to get creative with basics like pasta and rice dishes by turning to what’s already in your pantry.
“Ingredients like tuna, chicken, and legumes will sustain you and give you protein. Plus, they all work well with rice or pasta,” says Savignano. He also recommends using olives, peas, carrots, beets, and corn for much-needed vital vitamins.
Some of Savignano’s favorite pastas are the simplest ones that just have peas and some mint with olive oil, pepper, and Parmesan. “In terms of leftovers, both noodles and rice are versatile, so I like to have fun by repurposing the dish into fried rice topped off with egg or a casserole. Just add extra sauce, cheese, and then bake,” he says.
17. Use ham for both dinner and breakfast.
Tim Hollingsworth, the winner of Netflix’s The Final Table and chef and owner of Otium in Los Angeles, suggests making a ham for dinner. In the morning, add the leftovers to French toast for breakfast. “This will add a savory twist to a sweet classic,” says Hollingsworth.
18. Make loaded baked potatoes.
Rough says that the standard cheese, bacon, sour cream, and chives is merely the tip of the iceberg when it comes to loaded baked potatoes. Although it’s certainly a glorious combination, he recommends making a baked potato the focal point of a whole meal—and in that case, the list of toppings can grow to new heights.
“In my house, both of my children are vegetarians,” says Rough. “We’re always trying to find ways to keep it interesting. We loaded our sea salt and olive oil baked potatoes with butter to start, because everything is better with butter, as we all know. Then, add a nice mix of shredded cheese (cheddar, fontina, Asiago), then tender broccoli, sautéed mushrooms, caramelized onions, and bacon for those non-vegetarians.”
Rough adds that it was a fun activity to have his kids build their own potatoes just how they wanted them. “It’s also a good way to layer in some tasty vegetables,” he says. “Let your topping list evolve and try charred brussels sprouts, sautéed spinach, roasted corn, and more.”
19. Experiment with eggs.
Jason Arbusto, chef and culinary director of Craddock Terry Hotel on the Bluff in Lynchburg, Virginia, notes that there are many things you can do with eggs. “It was once said that there are 99 folds in a chef’s hat to represent the 99 ways a chef can cook an egg,” he says.
Arbusto provided several examples that use basic provisions. “Make a Spanish tortilla or omelet,” he says. “All you need is oil, potato, onion, and egg. You can make some in advance and eat them hot or, like in Spain, you can serve them at room temperature slightly jazzed up with a salad.” They can also be a great lunch dish or a snack with wine before dinner.
Arbusto also recommends trying your hand at a quiche using eggs, leftover veggies, cheese, and bacon.
20. Try your hand at making crepes.
“[Crepes] are like a slightly exotic pancake,” says Arbusto. “You can make them in advance and put them in plastic wrap for the next day.”
Crepes can be made sweet or savory. For breakfast or a light dinner, add ham and cheese. If you have a sweet tooth, you can even layer your crepes with jam or Nutella and make a fun cake with them.
21. Use aquafaba to replace eggs.
Chef Scarleth Aguilar of Siete Family Foods recommends using the liquid that canned legumes come in (also called Aquafaba) as a replacement for eggs.
“The best one to use is from chickpeas,” says Aguilar. “This can be used when baking, making meatloaf, or really any time you need an egg to bind your ingredients. It’s a great way to make your eggs last a bit longer.”
22. Mix up your freezer meals.
Paul Klaassen, chef and owner of HenDough in Hendersonville, North Carolina, suggests mixing up your freezer meals with some new ideas.
“Our family likes to make big batches of homemade meatballs, let them cool, and then freeze them in individual layers in freezer bags,” says Klaassen. “You can thaw out a few at a time or make a big family-style meal when you’re ready.”
If you’re looking for a way to make vegetables last longer right now, Klaassen says that root vegetables like sweet potatoes and carrots freeze surprisingly well and add a quick, healthy side dish to any meal.
23. Take stock and meal plan.
Karen Dar Woon, a personal chef in Vancouver, BC, recommends taking stock of your pantry staples—foods that are safe to store on a cupboard shelf, like tinned or dried beans and lentils, tinned tomatoes, olives and artichokes, and starches like rice or pasta.
“Make sure that the foods you stock up on are things you’ll actually eat,” says Dar Woon. “Then make a meal plan which includes some of those items each week. Rotate your stock, and avoid replenishing your less-than-favorite items.”
24. Try a campfire cookout.
Have a campfire cookout in your backyard when the weather permits. Rough says anything can be on the menu, but some of his personal recommendations are veggie hotdogs, grilled zucchini, and charred peppers for vegetarians.
“For the meat-eaters, try an ember-roasted pork chop,” he says. “I like to make a nice rub from whatever spices I can gather up. Coat the pork chop well after it marinates for a bit and then wrap it in foil.” When the fire has built up a nice base of glowing embers, put the pork chop down in them and let it cook for a bit. It will form a nice crust without losing any of its juiciness and it’ll only take a few minutes to get a nice sear on all sides. Finally, move the pork chop up onto the grate above to finish it.
“Complete the backyard campfire experience with s’mores,” Rough says. “We like to have a contest on who can make a perfectly roasted marshmallow.”
25. Embrace “mise en place.”
Cory Harwell, chef and owner of Carson Kitchen in Las Vegas, says his best tips for home cooks is “mise en place,” a French term meaning “everything in its place.”
“This refers to being prepared with all items prior to starting to cook something,” says Harwell. “One of the biggest mistakes home cooks make is to start a recipe without having prepared for it. Then they get into the middle of it and have to stop what they’re doing to prep another ingredient, and they end up burning or overcooking what they already started.”
“Mise en place” means to read to the entire recipe, gather all of your ingredients, prep and wash everything, and have it all set and “in its place.” Then you won’t run into any unpleasant surprises while you’re cooking.
26. Have an at-home cookoff.
Thomas Carrig, chef at Hilton Head Health, suggests having an at-home cookoff. “Preparing all your meals day-in and day-out while being stuck indoors can quickly take the joy out of cooking,” says Carrig. “Sprinkle some fun back into cooking by organizing your own cooking challenge, much like those seen on TV.”
Carrig recommends adding a healthy spin. For example, select three or four ingredients readily available in your pantry and fridge and challenge someone in your house to a cook-off. Whoever prepares the best recipe using the ingredients in the healthiest way is the winner. “Trick your kids into eating healthy by making them be the judges,” he says.
27. Turn mealtime into your own personal cooking game show.
“Look at the ingredients in your fridge and pantry and pretend that you have been challenged to make something up,” says Amanda Frederickson, professional cook, recipe developer, and author of Simple Beautiful Food.
Get creative and even consider having different members of your family take on a different meal to see what everyone comes up with. “Now, more than ever, we need to not only eat what we have, but also have some fun,” says Frederickson.
28. Have theme nights.
Jackie Newgent, chef, nutritionist, and author of The Clean & Simple Diabetes Cookbook, suggests having theme nights. “Pick a theme, any theme,” she says. “Meatless Mondays, Taco Tuesdays, and Pizza Fridays are always awesome.”
Newgent recommends getting creative and going for offbeat themes, too. For example, have a “Go Fish” dinner accompanied by the card game; Thanksgiving in April (perhaps with a roast chicken or even tofurkey instead of an oversized turkey); or a retro ’70s supper, complete with ’70s-style attire and music.
“Not only does this make meals fun, it helps you wisely plan your grocery shopping,” says Newgent.
29. Share a meal virtually.
“Use networking software to have a dinner date or cocktails with friends,” says Julie Heins, chef at Secco Wine Bar in Richmond, Virginia. “We’re all in this together.”
30. Be patient with yourself.
You might be tempted to try a big cooking project with lots of steps and details—after all, this is the perfect time to experiment and challenge yourself. “By all means, go for it, but be gentle with yourself if things don’t go your way,” says Jessica Rothacker, chef and co-owner of Heirloom Café in Athens, Georgia.
If things go awry, don’t despair. “Remember there are lots of independent restaurants out there trying to make ends meet through this quarantine with curbside delivery,” says Rothacker. If your recipe doesn’t turn out the way you hoped, you have a tasty backup plan—and you can always try again tomorrow.
From: https://www.eatthis.com/cooking-tips/
How to Choose Good Wine
/in News /by Restaurante "A Ver Tavira"As your friendly neighborhood wine professional will tell you, great wine is made in the vineyard. Without quality grapes, making the kind of different wines conscious consumers crave is just about impossible.
So first and foremost, wine lovers on the hunt for a great wine will want to select a good bottle of wine made from grapes stewarded with the highest standards in place. Those standards provide for great taste and an enjoyable experience. They also offer an opportunity to learn more about best practices and share that insight with friends…over a delicious glass of wine.
What is a “Good” Wine?
Good wine is more than a delicious adult beverage that delightfully engages the senses—one that might be vibrant on the nose, fruity and silky on the palate, and long and graceful on the finish, though that’s important. Good wine is an experience.
Good wine is an opportunity to endorse attentive agricultural techniques that not only make for memorable flavor, but keep ecosystems healthy and don’t waste finite resources. We’re looking for winemakers that embrace the connectedness between climate change and agriculture and are consciously working to be on the solutions side of that relationship. Good wine treats the environment, livestock and workers with respect, and is crafted in a way that can be cultivated for generations to come—a must for us wine appreciators.
Good wine harmonizes with the earth and Mother Nature. The wine in your glass is the product of these on-the-farm efforts. And once it’s poured, its rich story provides conversation that all can participate in, that will guide your path to expertise, and will keep you coming back for your next taste.
In sum, a good wine is one that brings deliciousness and enjoyment with the bottle. How do you choose such a wine? Use the guideposts below, and we think you’ll find your way!
Good Farming=the Best Wine
The first and best strategy in choosing a good wine is to opt for one that’s made with planet-first farming methods. Of course, this warms your heart and your belly, but, important, it also makes for the best experience on your palate. The highest standards for environmental mindfulness when it comes to farming and winemaking are regenerative organic practices, which not only prioritize soil, animal and human health, but capture the terroir wine lovers live for (see terroir definition below when you’re going through the importance of location!).
What makes this the high water mark for sustainable wine? It’s just so dang comprehensive from the soil that gives life to the vines to the hands that harvest the grapes, everything is thoughtfully accounted for. This means creating a unique winemaking ecosystem. You can learn the specifics of the regenerative organic agriculture practices at the Tablas vineyard yourself if you need more convincing.
Tablas Creek Vineyard is the first winery to earn Regenerative Organic Certification™. Standing on the top of a hill overlooking sweeping vistas of dry-farmed vines at Tablas Creek, beneath an owl box that houses predators that abate pests naturally, Ian Consoli—area native, wine enthusiast, and Tablas marketing chief—pauses to take it all in.
He points out that, yes, the myriad things they do to earn their certification, from water conservation to biodynamic fertilizations to composting to mob-grazing sheep, benefit winery health and the wider environment. But it wouldn’t matter if it didn’t make tastier grape juice.
“We do blind tastings of each block of the vineyard,” he says. “We all agreed that one glass was the best. And it was our biodynamic block.”
When you taste the deliciousness of these bottles, you’re getting a taste for what the earth can create. And as always, the planet, when allowed to do so, can produce so well what humans can only dream of creating on their own.
But here’s the thing: Biodynamic vineyards like Tablas are a long way from the wine shop or grocery store aisle. Who’s able to follow winemakers, vineyard managers, and field workers around to assess what they’re doing with their grapes?
Fortunately there are some strategic aids in selecting a quality bottle of wine when you need that homework help. Look for the certifications that indicate healthy and sustainable habits are being employed in the growing process.
You can always look for Tablas Creek themselves and—ideally coming soon—other wineries with the Regenerative Organic Certified™ seal. (Tablas may be the first, but hope they won’t be the only for long.) ROC is the newest form of certification, and also the most comprehensive. ROC evaluates soil health, animal health and social welfare across numerous subcategories, measuring everything from crop rotations to employee empowerment. Tablas Creek earned the certification in 2020.
Tablas is also certified organic and biodynamic, so let’s look at what those certifications mean so you’re ready for that shorthand when you see it.
Demeter International and Biodyvin Biodynamic Wines certify biodynamic for operations that take a whole ecosystem approach to winemaking, building a self-sustaining ecosystem without the use of chemicals, GMOs, sulfites or additives along the entire winemaking sequence. This is the low-intervention strategy that let’s the earth do what it does best. These practices overlap rather fully with the soil aspect of Tablas’ approach.
Organic is a common label we see across the food and beverage industry, and that just means meeting the USDA standards for chemical and additive regulation, often requiring none at all.
You may also see a few other more narrow certifications like Sustainability in Practice (SIP), which is committed to standards based on science and expert input, independent verification and transparency. Or perhaps, Napa Green, which does its comprehensive sustainability certification program for vineyards and wineries in the Napa Valley with an emphasis on protecting and restoring the Napa River watershed, conserving energy and water, reducing waste, limiting carbon footprints, and conducting fair labor practices.
Certified Sustainable is another you may run into. It’s managed by the California Sustainable Winegrowing Alliance, which was hatched in 2003 by Wine Institute and the California Association of Winegrape Growers.
Once you’ve explored these third-party certification possibilities, there are a few other factors to choosing a wine that will hit the nail on the head for you and your occasion whether dinner, party, celebration, or just for a nice reading companion.
Location, Location, Location
Terroir, a sense of place or as our friends at Tablas describe “somewhereness,” is fundamental to wine.
It captures the sum natural environment where a particular wine is created and translates it to color, aroma, mouthfeel, and aftertaste. “Long before anyone had any idea about labels, brands, and marketing,” winemaker Chris Howell told Wine Enthusiast, “certain wines were identified with where they grew.” This is terroir.
It follows that if you have a clearer idea of what place your wine hails from, you have yourself a better wine.
Not many wineries are able to claim all estate grapes like Tablas Creek. Estate means all the grapes were grown on property, which is a good sign.
In lieu of “estate” wines, a helpful way to gauge how good a wine will be is the territory from which it’s harvested. The more specific the place (and resulting terroir), the better: A bottle that announces it is from Adelaida American Viticultural Area (or AVA) in Paso Robles (like Tablas) is likely better than one listed as from Paso Robles and even more likely preferable from one that says California. Drawing from more places typically means less specific attention to the vineyard.
Varietal Familiarity is Your Friend.
Getting familiar with your favorite types of grapes, or “varietals,” is a helpful process. There are more than 10,000 different types of grapes (!!) out there, from well-known wine grapes like Cab or Pinot to obscure grapes like Rkatsiteli and Xinomavro. So it’s good to make your acquaintance with the most common—and best selling—wines in the world, and some of the qualities to anticipate, listed below in alphabetical order.
CONSIDER
Exploring the possibilities is a major part of the fun! If you’re looking to put some intentionality behind your wine drinking, consider joining a Wine Club from a vineyard whose growing practices you like. This will give the chance to easily track what you’re drinking, have clear comparisons as you develop your preferences, and since most come with member only discounts and deals, it’ll save you on quality wine!
Cabernet Sauvignon
Originally hailing from France’s Bordeaux region, year-to-year this is often the most popular varietal in terms of sales, period. Flavors of dark fruit like cranberries and black cherry is common, as is a full body, noticeable tannins (see good terms to know, below). A lingering finish helps seduce red wine lovers, as does its friendliness to food. A classic red with robust flavors that’s great for a night of grilled goodies.
Chardonnay
The most adored white wine out there is a native of Burgundy and tends to share fruit flavors of lemon, pear and apple, and sometimes hints of banana and pineapple. Vanilla, butterscotch and caramel can figure in too. Oakiness and toasty essences are influenced by time in barrel, contrasting with lighter versions that are aged in stainless steel and don’t impart those wood qualities. Chardonnay is a great daytime sipper, and plays well with cheeses.
Grenache
The grape known as Grenacha in Spain likes to pleasure people with striking candied fruit like ruby red grapefruit combined with baking spices that belie its mellow light red color. Grown in Old World regions such as Côtes du Rhône and Sardinia, some of its nicest expressions draw from herbal notes of tobacco leaf and Italian oregano. A soft and versatile grape that’s so approachable you want to cozy up with it.
Malbec
Malbec is a deep purple wine originating from Bordeaux and huge in Argentina that tends toward juicy fruit notes and captivating aromas. It’s typically dry, full-bodied, big on dark fruits like blackberry and plum notes to go with a touch of tobacco and oak. Modest acid and tannins go well with food. Outpaced in sales by only Merlot, Pinot Noir, and Cabernet Sauvignon in terms of red wine sales in the U.S. Serve it slightly cooled for a friendly Syrah alternative that will keep your taste buds guessing.
Merlot
Cult wine movie hit sensation Sideways took its toll on Merlot while elevating Pinot, but it’s one of the top-selling wines out there for a reason. Make that several, including rich red fruits, soft tannins and a long finish. Black cherry, plum, and raspberry tend to appear on the palate, with accents of clove, cedar, and even chocolate, but the most powerful quality may be its smoothness. A huggable wine.
Pinot Gris (Pinot Grigio)
Burgundy-born Pinot Gris is commonly planted in France, Italy, and Germany. This is a zesty citrus white that, when done well, sings with floral, apple and pear freshness. Most Pinot Gris is light to middle-bodied and easy drinking, balanced with a pop of almond. One of the more refreshing wines out there, which makes it great for a warm day.
Pinot Noir
Like every wine, Pinot Noir can express itself with dramatic range depending where it’s grown. But overall partakers can anticipate elements of earth, cherry, cranberry, rose, and even rhubarb. Compared to other reds, it’s lighter and more delicate, often with a nice acidity and minimal tannins. Pinots can be like drinking a flower, in a good way.
Riesling
This pale aromatic white can share either fruit-powered or perfumed flavors (if not both), with qualities that gravitate toward nectarine and white peach. Sweetness can vary widely, from dessert range sugary to noticeably dry and acidic. A light and gentle option.
Rosé
Fair enough, this isn’t a varietal, as it’s a type of wine made from a number of red grapes—from Pinot to Syrah to Tempranillo—given contact with the grape skins that furnish the namesake pink tint. But rosés are usually light, lean, and surprisingly versatile.
Sauvignon Blanc
Frequently grassy, grapefruit-vibrant or green bell pepper-esque, Sauv Blanc is a light white that can also skirt into melon, mint and kiwi-flavored places. It also covers a swath from sweet wine to dry wine, with a touch of tart commonly coming along for the ride. Consider Sauv Blanc quite the interesting, but friendly, character.
Syrah
Normally one of the biggest—in other words, full-bodied—reds in the flavor rolodex, inky Syrah (which goes by Shiraz in Australia) embraces tastes like black pepper and blueberry. It’s also a Rhône product that is popular in blends too. An exciting endeavor.
Vermentino
Introducing you to your edgy wine friend. Vermentino admittedly isn’t on the most-known/most-bought wine list, but it’s worth a mention. Not commonly grown in the United States (as in almost not at all), I was smitten to indulge in a bottle from Tablas with oysters recently.
Underrated, with floating citrus flavors, and a delicious lightness, Vermentino is a light-bodied Sauvignon Blanc with a leather jacket. Smooth upon the sip and bitter in the finish, this is a great departure from your normal white when you’re looking for an adventure in your wine life. Bonus: as all cool things, Vermientino is a less popular option, which often means you can get high quality at a reasonable price.
Zinfandel
Another typically big and bold red, Zinfandel can tend to carry aspects of blueberry, raspberry, spice and leather. Originating in Croatia, it’s reliably strong on fruit, depth and length. Its pink variation, White Zinfandel, is also popular. Zins are legendary for their weight.
Food Pairings are Fun and Functional.
There are some time-tested assumptions out there on how to pair your best wine with food. Some are helpful. Some aren’t. Here are the best to run with in our opinion. One preliminary rule to pay homage to: Go with what you like. Take a cue from famed Santa Lucia Highlands Pinot producer Gary Pisoni. When asked “What’s your favorite wine?,” he’s fond of saying: “The one in my glass.”
Tip
We took Ian Consoli’s advice on what to pair with local Morro Bay oysters from west of the vineyard, and the Tablas Creek Vermentino, with its fresh and citric spark, was a wise call.
Red meats, lamb, smoked meats: Cabernet Sauvignon, Merlot, Cabernet Franc, Carménère, Bordeaux blends, Syrah
Chicken, pork, veal, duck, cured meat, Thai, Indian: Pinot, Pinot Gris, Zinfandel, Grenache, Carignon, red blends
Lobster, crab, shrimp, cream sauces: Riesling, Chardonnay, Pinot Gris, Pinot Noir, Viognier, Sauvignon Blanc
Alcohol Content Varies.
Wine can range from as mellow as beer ABV (6 percent) to more than 15 percent. The alcohol isn’t merely present to get the tasting room crunked, by the way. It empowers those who understand alcohol content to discern how and where a certain wine was produced.
Famed wine critic and Wine Spectator veteran James Suckling has said, “Alcohol…plays an underappreciated role in the structure of wines, and understanding alcohol content can help you understand more about how a given wine was made and where it came from.”
For most wine drinking mortals, this won’t be something you’re denoting in your day-to-day wine experience. It can make a wine a little “hot” if done poorly, but generally we think paying mind to the alcohol content is most likely to come into play when you’re treating yourself and guests. Worth a thought if you’re concerned about anyone being caught off guard.
To help keep things simple, here are the most popular wines out there, sorted into ascending alcohol content, with help from WineFolly.com:
A Few Wine Words can Help too.
Often all these wine-specific terms can scare someone off from narrowing in on their perfect bottle, but it certainly needn’t! In the hopes of making the expansive terminology manageable, here are a few top terms for you to consider, in alphabetical order:
Blends: Some of the best wines in the world are a combination of varietals, basically a mix, as is the case with many of Tablas Creek’s most celebrated creations, like the Cotes de Tablas, with a combination of Grenache, Syrah, Counoise and Mourvédre.
Body: One way to consider body is the weight of the wine as it hits the chamber of your mouth. Is it light? Heavy? Round? Full? Body can run from light to medium to massive.
Dry: This word is super-common in the wine world, and super-easy to misconstrue: Dry doesn’t mean chalky or without lush characteristics, it means not-so-sweet. Terms like dry (unsweet), off-dry (partly sweet), or sweet (sugary!) are great guide posts for wine lovers.
Earthy: Fruity wines are good. Wines with vegetal, herbaceous, soil-tinged character are too. The latter are often described as savory and/or earthy. Some wine lovers like the word “funky” to evoke elements of mushroom and forest understory. This can bring some liveliness to your glass that will keep you coming back for more.
Tannins: That evaporation sensation all around your mouth, frequently featuring a tightening of your tongue on its edges, is produced by tannins. Put differently, tannins are the type of pleasantly bitter elements found in pure dark chocolate, clove, grapefruit, and tea leaves.
Finish: Fair enough, this isn’t in alphabetical order. But it’s an appropriate way to end this dossier on language to choose a good wine. A wine’s finish refers to the joys that activate in the mouth after a sniff, swirl and swallow of wine, but also in the imagination. The residual taste—or is it a gentle film?—on the palate can be fast-evacuating, lingering, smoky, sweet, tart, bitter and, hopefully, silky. It’s also the way to understand a truly memorable wine. A good finish means you’re now inspired to be back on brand and confident to find the next best wine of your life when you’re back in the market.
Sip for the Sake of the Whole Experience!
There’s a refrain among those who wordsmith for a living that goes like this: “Nothing bad ever happens to a writer. It’s all material.” Something similar could be said for people new to wine—nothing bad can happen, because it’s all about the experience, trying interesting things and learning as you go.
But as you go through the process, making sure to honor Step One above, you’ll better ensure your experience will be a wonderful one for you, your guests, and the planet. Think of that first step as a go-to for finding a wine you can justify bringing to any occasion.
From: https://growensemble.com/how-to-choose-a-good-wine/
The MICHELIN Guide Spain & Portugal 2021 presents its latest selection of starred restaurants
/in News /by Restaurante "A Ver Tavira"In an exclusive virtual gala broadcast from La Puerta Del Sol in Madrid, the MICHELIN Guide Spain & Portugal unveiled its new 2021 restaurant selection. Featuring 252 starred establishments, including 3 new two Star restaurants and 21 that won their first Star, the 2021 edition also welcomed a new distinction, the MICHELIN Green Star which aims to highlight exemplary establishments operating at the forefront of sustainable gastronomy with virtuous initiatives.
Michelin has announced the new 2021 selection of the Michelin Guide Spain & Portugal, in which a further three restaurants have been awarded Two MICHELIN Stars. These are Bo.TiC in Corçà, run by Chef Albert Sastregener, Cinc Sentits in Barcelona, headed by Chef Jordi Artal, and Culler de Pau in O Grove, where Chef Javier Olleros orchestrates the kitchen with finesse.
In addition, 21 establishments received their first Star, 53 restaurants were added to the Bib Gourmand category, and 21 were awarded the new MICHELIN Green Star.
The latest selection was unveiled at a virtual gala broadcast live and free to air from the iconic Real Casa de Correos building on Puerta del Sol Square in Madrid. The gala was a thrilling event, acting as a coda to “A Journey to the Stars”, a five-episode mini-series created to ring in the unveiling of the new edition of the MICHELIN Guide Spain & Portugal, that began on November 16 on an exclusive content-rich platform.
Over the five episodes, Michelin paid special homage to the restaurant sector. In addition, gourmets and lovers of fine food had a chance to delve into the origins of the MICHELIN Guide and attend the discussion forum where 11 chefs from the Spanish Three Star restaurants talked about their vision for the sector and the role of the MICHELIN Guide.
“During a particularly tough year for the hospitality and restaurant industries, our teams of MICHELIN Guide inspectors were impressed by the commitment and tenacity displayed by those working in the sector. This latest edition also puts into words the delight of these teams in discovering new young talent who, as well as giving pride of place to local produce and preparing innovative dishes, craft truly gourmet dining experiences”, said Gwendal Poullennec, International Director of the MICHELIN Guides. “This perfect fusion of up-and-comers and renowned chefs bodes well for lovers of fine food, who will see how the young chefs, often incredibly well prepared after time spent training in well-established restaurants, are advocating for an intriguing return to the basics. Our teams also saw that the restaurants they visited had stepped up their commitment to upholding more sustainable cuisine, a trend that we want to promote with our new distinction, the MICHELIN Green Star’”.
This year, a further three establishments particularly wowed inspectors with their exceptional cuisine, opening the door for them to win their second MICHELIN Star.
At Bo.TiC (Corçà, Girona), based in an old coach factory, Chef Albert Sastregener crafts highly technical creations that, while respecting tradition, strive for precision in every bite.
At Cinc Sentits (Barcelona), Jordi Artal takes diners on an exceptional journey through his family’s history, extolling the flavors of modern Catalan cooking with the help of trusted small-scale producers.
At Culler de Pau (O Grove, Pontevedra), chef Javier Olleros is all about locally grown food that is prepared with environmental responsibility in mind. He aims not only to cook using local produce but also, through ongoing dialogue with local producers, promote it.
The number of establishments earning one MICHELIN Star has also risen higher in the 2021 selection, featuring a strong group of restaurants of which 19 are located in Spain and 2 in Portugal. Each one impressed the inspectors with the creativity and passion they infused into each dish.
The restaurants with this distinction in Spain are as follows : Ambivium (Peñafiel, Valladolid), Amelia (Donostia/San Sebastián), Atempo (Sant Julià de Ramis, Girona), Baeza & Rufete (Alicante), Béns d’Avall (Sóller/Mallorca), Callizo (Aínsa, Huesca), DINS Santi Taura (Palma/Mallorca), Eirado (Pontevedra), En la Parra (Salamanca), Espacio N (Esquedas, Huesca), L’Aliança 1919 d’Anglès (Anglès, Girona), La Salita (Valencia), Miguel González (Pereiro de Aguiar, Ourense), Mu•na (Ponferrada, León), Odiseo (Murcia), Quatre Molins (Cornudella de Montsant, Tarragona), Raíces-Carlos Maldonado (Talavera de la Reina, Toledo), Saddle (Madrid) and Silabario (Vigo, Pontevedra).
In Portugal, the two new restaurants awarded one MICHELIN Star are 100 Maneiras and Eneko Lisboa, both in Lisbon.
In addition to restaurants earning one or more MICHELIN Stars, the Bib Gourmand distinction was awarded to many restaurants in the 2021 selection, with the addition of 53 new establishments (47 in Spain, five in Portugal and one in Andorra). Since 1997, this distinction has recognized establishments that offer very good value for money.
Lastly, underpinning global efforts to shape a more sustainable world, the MICHELIN Guide is now recognizing restaurants and chefs who are strongly committed to advocating for a more sustainable approach to cuisine with its new distinction, the MICHELIN Green Star, which looks to reward the efforts of those inspiring establishments and reflect best gastronomic practices in the realm of sustainable development. In the MICHELIN Guide Spain and & Portugal 2021 edition, 21 restaurants were the first to earn a MICHELIN Green Star.
The MICHELIN Guide Spain & Portugal 2021 in figures:
• 11 Three Star restaurants
• 38 Two Star restaurants (of which 3 new)
• 203 One Star restaurants (of which 21 new)
• 300 Bib Gourmand restaurants (of which 53 new)
• 880 Michelin Plate restaurants (of which 105 new)
• 21 MICHELIN Green Star restaurants (new distinction)
From: https://guide.michelin.com/en/article/news-and-views/the-michelin-guide-spain-portugal-2021-presents-its-latest-selection-of-starred-restaurants