Moveable Feasts is a weekly agenda where you find the events related with food: pop-ups, food fairs, workshops and restaurants openings in the city. Unfortunately this sh.. virus is here to stay for a while, so like Robbie Williams said: “Let me entertain you.” This week I’ll continue Niki Vera’s work and talk about chefs in Instagram.

First of all let me give you some advice: STAY HOME. I know, you must be thinking: “Shut up I’ve been home for 20 days and I can’t take it anymore.” Think about it: all year you’ve been wishing you could stay at home doing nothing, watching tv, cooking whenever and whatever you want, and refreshing Instagram over and over again. Lucky you, it’s time to do it! So DO IT, without complaining, and wash your hands.

Ladies and gentlemen, girls and boys, prepare your kitchen, put your aprons on, and take a good look at this list. You’ll find a lot of recipes, how to cook with what you have in your homes, excellent chefs, and like I said “GASTRO FRIENDS” who will help you cook in this quarantine.

1) Mica Najmanovich

 
 
 
 
 
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Ensalada de boniato cebolla pepino palta y cilantro Chilaquiles con nachos comprados y tuco de ayer

A post shared by Mica (@micnajman) on

If you live in a giant bubble and you don’t know who Mica is, I won’t tell you… I’m kidding. Her and her boyfriend, Nico Arcucci, own Anafe. This quarantine she’s been answering the questions you have about what to do with the food that you have no idea why you bought. For example, the 10 kg of lettuce which you don’t even know how to save, that pomegranate you have nothing to eat with, or that sweet potato that you’re tired of always eating in the same way. MicaTips are one of the best things in the Insta Quarantine.

P.S. When all this madness ends, you must go to Anafe, the greatest opening in 2020.

2) Julieta Oriolo

 
 
 
 
 
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PICI pomodoro mozarella 🍅🍅 #italianfood #pici #pomodoro #mozarella

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I love pasta and watching Julieta make pasta or bread is a highlight during this time. She follows the recipes step by step in an easy to follow fashion. This quarantine is a prime opportunity for us to try to make pasta. We have plenty of time, are hungry, and we’ve got one of the greatest chefs on the other side of the screen to teach us. She’s not only a pasta maker, but also prepares other dishes like meatballs or even salads. Check it out.

 P.S. She is the owner of La Alacena, post quarantine it will be one of my first visits.

3) Coni Borras 

 
 
 
 
 
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Mañana hago con la masa que me quedo algo salado. Diviértanse

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When someone talks about pastries, Coni Borras is the first person that comes to my mind. She is an incredible, young pastry chef who is the head of the Atelier Fuerza pastry team. Don’t miss her IGTV videos with rolled pastries recipes, because she’s answering all your questions. To the joy of vegans, many of her recipes are vegan, including an incredible brownie. Don’t waste your time preparing some boxed brownie mix or other gross things. Instead, do yourself a favor and follow Coni. Now. 

P.S. I miss Atelier Fuerza so much! But the good news is that you can still order from them and all of these places we suggested

4) Lelé Cristóbal

 
 
 
 
 
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Sanguche de pollo frito, sin salir a la calle !!!

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One of the most charismatic chefs is more active in Instagram than ever before. He posts recipes in his feed and sometimes makes live videos in his stories. Lelé Cristóbal, the creator of Café San Juan and Café San Juan La Cantina, not only shows us delicious, simple, quick recipes, but also funny videos from his home’s kitchen that can make your afternoon happier, like funny kitten memes. Yes, give me more of those too. Anyway, go watch the fried chicken recipe… you’re welcome.

P.S. My last memory before quarantine is the 8M event in CSJ. Tears.

5) Maxi Van Oyen

 
 
 
 
 
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Serán acaso las últimas mollejas que coma en unas semanas, pero que las voy a disfrutar las voy a disfrutar. Plato de bodegón si los hay estas Mollejas al Verdeo más fáciles que jugar al culo sucio llegaron para quedarse!!! MOLLEJAS AL VERDEO Para las mollejas en una placa para horno vas a poner un buen chorro de aceite de oliva, 1 kilo de molleja degolladura + cuatro o cinco dientes de ajo, dos limones en rodajas; tomillo, sal, pimienta y peperoccino y si tenes romero le pones también y un chorro de oliva. Tapas con aluminio y mándalo a un horno medio (170º) por 1 hora y media a dos horas, después sin la tapa de aluminio 30 al fuego al palo pata que dore. Las mollejas van a a estar tremendas pero para ir un paso más allá, vas a agarrar una sartén grande y vas a cocinar 5/6 verdeos la parte blanca y un toque del comienzo de lo verde con un poco de manteca a fuego medio, condimenta con sal y pimienta y agregá las mollejas cortadas en rodajas o así enteras y las vas a dejar dorar bien sin mover de un lado. Cuando las des vuelta le vas a agregar unos 300 gr de crema de leche y bajar el fuego para que reduzca unos 10 minutos. Las papas PAI no es otra cosa que cortar las papas, lavarlas bien hasta que el agua salga transparente y por último secarlas perfectamente antes de freírlas!!! Aguante este #martesdemollejas . . #food #foodporn #yomequedoencasa #picoftheday #meat #photooftheday

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Maxi is a chef that you won’t find in a restaurant. He’s a private gastro-adviser, but on his account you’ll see the most varied dishes; from green onion sweetbread, to stuffed gnocchis, to tiramisu. But his real speciality  are sandwiches, all of them. While the quarantine still stands Maxi is preparing a lot of recipes step by step in his stories. If you aren’t looking for healthy recipes, this is the place. The photos speak for themselves.

P.S. I really need sweetbreads.

6) Celina Bartolomé

I said that I wouldn’t only talk about chefs. Celina is one of the owners of Pielihueso wines and she’s living in Barcelona after escaping from Italy because of the virus. She interviews different gastro friends on Insta live stories. Go follow her to see the news. Oh, and I almost forgot: Celina is one of the creators of Salute Kiosco, the new account of gastro recipes in which Coni and Mica also participate. 100% women.

 P.S. If you want Pielihueso to make this quarantine lighter, send her a message.

7) Paloma Cladera

 
 
 
 
 
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#PibaQueCocina BRUNCH Hace mucho que no cocinaba. Bah, cocino todo el tiempo porque de una forma u otra tengo que comer, pero hace mucho que no cocinaba para ustedes. Me venían dando ganas de hacer shakshuka para brunchear y gracias a una receta de @epicurious y a algunos tips de @eatsba me animé. Salió espectacular. Sumé unos portobellos rellenos y una clásica avo toast, y acá va toda la data. . SHAKSHUKA Comimos 2, pero nos matamos. Puede ser para 3. ¼ de morrón rojo o verde brunoise ½ cebolla blanca brunoise 2 dtes de ajo brunoise 1 ají picante sin semillas para los débiles y con para los valientes, picado chiquito 3 cdas soperas de extracto de tomate 1 cdita de azúcar 1 hoja de laurel 1 cda de paprika o pimentón dulce 1 cda de comino 1 cda de kummel 1 lata de tomate cubeteado o perita cortado chiquito Sal y pimienta a gusto AOEV c/n Huevos, los que quieran . Sudar en un chorrito de AOEV el ajo y los vegetales, salándolos para que ablanden. Agregar el extracto de tomate y las especias. Sumar el puré de tomate y ½ lata de agua. Dejar que reduzca. Vayan probando y rectificando condimentos. Una vez que toma consistencia, agregar los huevos y tapar hasta que se cocinen. Yo terminé con unas hojas de espinaca, opcionales, más chorro de AOEV, sal Maldon y algo de sriracha, pues fan. . PORTOBELLOS Para 2. 2 portobellos grandes 1 cda de manteca 1 cda de harina Leche c/n Sal, pimienta y nuez moscada a gusto Queso duro rallado a gusto . Picar los pies. Dorar en AOEV. Dorar también los sombreros. Retirar. Poner en una sartén la manteca, y una vez derretida, la harina, para hacer un roux. Una vez que se homogeneiza todo, agregar la leche de a chorros y revolver hasta que quede una bechamel espesa. Condimentar. Mezclar con el queso y los pies picados (duxelle). Rellenar los sombreros y gratinar en horno fuerte. . Todo fue acompañado por hermosos panes de @atelier.fuerza . #food#comer#comida#sabor#delicioso#restaurant#restaurante#almuerzo#cena#desayuno#merienda#brunch#carne#rico#buenosaires#argentina#comidareal#comidacasera#receta#recetas#sabores#restaurantes#restaurants#baires#israel

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The last person on the list is Paloma. She’s living in Sydney and writes for the digital magazine Solo Por Gusto. In her stories she gives us a lot of cooking tips, like adding more flavor and textures to vegetables. I really recommend her tips. They are simple and with ingredients from every day life. You can also read some of her reviews about restaurants in the city to go to when everything ends.

P.S. This shakshuka recipe is the one I use and arguably the best.

*Joker

The clown ruined this word, but whatever. I want to mention two people that are doing a good job, who you should be following: Cecilia Boullosa and La La Lista’s very own Kevin Vaughn. Both of them collect information from all kind of restaurants, bars, coffee shops, and food markets that have delivery or take away for neighborhoods close by. This information is very important to help our gastro friends in this difficult situation. If you can, help them.

And remember: Stay Home.