On today’s THE FOOD SEEN, we’re charmed by soft spoken Basque ex-pat Aran Goyoaga, who’s talents as a food writer, photographer, and stylist, creatively coalesced on her wonderfully popular blog, Cannelle Et Vanille. Born to a family of farmers and pastry chefs, there were pinxtos, tortilla competitions, and txakoli abound, but during the birth of her first child, she was afflicted by a number of debilitating symptoms, later found out to be the effects of an extreme gluten intolerance. Aran’s premier cookbook “Small Plates Sweet Treats” is stunning, whimsical and mouth-watering, all with the use of alternative flours. Plus, hear us wax poetic about bacalao pil pil, a classic Spanish dish, proving that time and effort can transform simple ingredients into a most memorable morsel. This episode was sponsored by Fairway Market.
“I learned a lot by watching my grandfather describe food, cook it, and cooking with my grandmother in a certain way… It’s [family] roots.” [7:50]
“It [Cannelle Et Vanille] was never a money-maker. I didn’t even know that you could make money off of a blog- or a book or anything! It was something to do in the kitchen, and it just took off from there.” [12:00]
— Aran Goyoaga on THE FOOD SEEN