5 Questions

Aran Goyoaga of Cannelle et Vanille (and a Giveaway!)

By • October 9, 2012 • 25 Comments

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We talk to Aran Goyoaga of Cannelle et Vanille about gluten-free living and give away 5 copies of her upcoming cookbook Small Plates and Sweet Treats!

Aran Goyoaga wears many hats -- blogger at Cannelle et Vanille, cookbook author, food stylist, and photographer. We spoke to her about her new cookbook, Small Plates and Sweet Treats, and she was kind enough to provide us with 5 copies to give away! (Find out more about the giveaway below.)

1. Describe your all-time favorite meal.
This is so hard! It changes often -- especially with the seasons -- so I am going to go with nostalgia and food that I find comforting. I would start with menestra de verduras (there is a version of it in the book), which is a medley of lightly cooked vegetables served in a light broth with Serrano ham. Then I would follow with really fresh roasted whole fish, like hake or snapper, with lots of herbs, fennel, and lemon. For dessert, arroz con leche (rice pudding), always. (There are two versions of it in the book!)

2. How was the process of creating a book different from blogging?
I find that the initial creative process is very similar. I approached the recipes for the book the same way I approach the ones for the blog. But blogging is much more spontaneous and the feedback is immediate, and a book takes a long time to see the light. Also, in a blog post, I can surround a recipe with infinite images, but for the book, I could only select one photo per recipe which was difficult for me. Writing the book forced me to be much more efficient in how I told a story through images and words because of the space constraints.

3. In your opinion, has gluten-free living become more common and accepted over time?
I believe so. My best friend's family started living gluten-free 12 years ago and I remember back then they had a hard time finding ingredients and encountering people who understood what gluten was. Things have certainly changed, and now gluten-free products are readily available all over the country. People are also much more aware of what it means to have gluten intolerance and not only celiac. Raising a gluten-free family is not an issue until we go out to eat and then I have to be more careful with our choices.

4. What (or who!) are some of your cooking influences?
My Basque upbringing and my family are definitely my biggest influence in my style of cooking. My grandparents owned a pastry shop and someone was always cooking around me when I was growing up. The people I have encountered through the years I have lived away from home have also been a big influence on me, especially during my time at the Ritz-Carlton's pastry kitchen. I also have a cookbook addiction as well and I am always reading for inspiration.

5. What is one dish in the book that you're really proud of, and why?
Oh so hard to choose! There are several for sure and each one for a different reason. I personally love the Swiss chard, pear and Gruyere tart and so do many of my friends. It makes me happy to watch them enjoy it and hear them say "I would have never guessed this was gluten-free." That is what the book is all about. And I am also very proud of the coconut doughnuts because they are so moist and my children love them so much. Puts a smile on my face!

The Giveaway!

Want to win a copy of Aran's new cookbook, Small Plates and Sweet Treats? Answer the question below in the comments section of this post by Tuesday, October 16th at 2pm EST:

What's your favorite gluten-free recipe that feeds a crowd?

We'll pick 5 random winners and contact you by email -- best of luck!

Tags: 5 questions, cannelle et vanille, aran goyoaga, gluten free, interview, cookbooks, special diets

Comments (25)

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over 1 year ago thewholekitchen

During the fall season, my favorite recipe for easy entertaining is roasted butternut (or delicata) squash tacos, topped with caramelized onions, cilantro and crumbled feta. You cube and roast the squash with chipotle puree and olive oil to get the cubes a bit caramelized on the outside, and soft and tender inside. Then, warm some fresh corn tortillas, and set out the toppings so that everyone can help themselves. It's always a crowd pleaser and appropriate for celiacs, vegetarian and vegan diets as well! http://thewholekitchen...

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over 1 year ago thewholekitchen

During the fall season, my favorite recipe for easy entertaining is roasted butternut (or delicata) squash tacos, topped with caramelized onions, cilantro and crumbled feta. You cube and roast the squash with chipotle puree and olive oil to get the cubes a bit caramelized on the outside, and soft and tender inside. Then, warm some fresh corn tortillas, and set out the toppings so that everyone can help themselves. It's always a crowd pleaser and appropriate for celiacs, vegetarian and vegan diets as well! http://thewholekitchen...

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over 1 year ago Cheryl Cheatham

My specialty has always been pastries so when I was diagnosed with celiac disease I took it as a challenge to expand my horizons. One of my first endeavors was to recreate my Grandma's delectable Sour Cream Pound Cake. I substituted the wheat flour with a blend of gluten free flours I had mixed up and also substituted the sour cream with plain fat free greek yogurt. This was some of the best pound cake I had ever eaten! My friends ate it up without noticing any difference and were asking for more.

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over 1 year ago Rebekah {honeyandcheese}

Being a chocoholic, my favorite GF recipe is for a flourless chocolate cake. It's beautiful when topped with fresh fruit and because it's so rich, a little goes a long way.

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over 1 year ago queencake

am not yet fit concerning glutenfree cooking.but i sometimes make a big quinoa salad with roasted zuccini, tomatoes and pomegranate. and for dessert gluten-free banana bread

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over 1 year ago Debra Summers

Quinoa mediterranean stew with leeks, summer squash, roasted eggplant, chickpeas, and other summer veggies. A little spicy. Vegan and delicious.

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over 1 year ago Maja Lukic - Veggies & Gin

roasted vegetables + quinoa salad served on endive leaves + wine ...cheesy but cute!

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over 1 year ago The Butter Melts

Butternut squash risotto with peas and lots of parmesan!

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over 1 year ago The Butter Melts

Butternut squash risotto with peas and lots of parmesan!

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almost 2 years ago Laura Wilder

I am new to gluten-free cooking, so I've not yet feed a crowd with a gluten-free recipe, but I absolutely love roasted butternut squash with garlic, parsley, and parmesan cheese. I plan to pair it with quinoa and a green salad in the near future.

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almost 2 years ago kmjf

I love to make Tartine gourmane's recipe for a risotto with peas, soo good and yummy but also colorful. Everyone loves a good risotto too!

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almost 2 years ago O'CoinHicks

Butternut squash soup with cilantro pesto!

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almost 2 years ago O'CoinHicks

Butternut squash soup with cilantro pesto!

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almost 2 years ago O'CoinHicks

Butternut squash soup with cilantro pesto!

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almost 2 years ago O'CoinHicks

Butternut squash soup with cilantro pesto!

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Roast chicken all the way! And parsnips. Though for big dinners with GF friends, I also often make a big pot of creamy polenta with a hearty ragu, sometimes meat-based, sometimes mushroom.

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almost 2 years ago Nina Bille

I would serve Red Cabbage Coleslaw with Oven Baked Potatoes & Root Wedges seasoned with Dukkah, together with fried small Chicken Filets wrapped in Parma Ham.

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almost 2 years ago melissav

Whole fish served with a salsa verde and a variety of vegetables.

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almost 2 years ago melissav

Whole fish topped with a salsa verde and served with a variety of vegetables

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almost 2 years ago JanetinTexas

Between two: (1) a taco bar (slow-cooked carnitas or pulled chicken, with assorted taco toppings) with corn tortialls or (2) fried chicken (marinated overnight in buttermilk with seasonings, then dredged in my usual gluten-free all-purpose flour blend of white or brown rice flour, potato starch, and tapioca starch and fried until golden brown then finished in a 350 oven till cooked through). These recipes please crowds of all ages and no one views them as "gluten-free."