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First Aired - 11/27/2012 03:00PM
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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
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A Rich Food Tradition (14:52)
Tags:
Basque, French, Cannelle Et Vanille, Aran Goyoaga, Basque Country, Pyrenees, pastoral, Michelin Stars, San Sebastian, whaling, fishing, olive oil, tomatoes, bacalao pil pil, wine, cider, angulas, caviar, family, marketing, culinary school, fine dining, pastry chef, blog, test recipes, gluten, cinnamon, vanilla,Gluten-Free Baking (20:43)
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family recipes, gluten intolerance, thyroid disease, hypoallergenic, multiple sclerosis, stress, pregnancy, anemia, vitamin B12, carbohydrate, genetic disorder, bread, pasta, pre-packaged foods, soy sauce, wheat, curry paste, xanthan gum, chia seeds, Small Plates Sweet Treats, muffins, scones, doughnuts, tarts, prop stylist, fish stew, tortilla, potatoes, savory, sweet, chestnut flour, blending flour, buckwheat,To comment on this episode click here. There are currently Comments
First Aired - 12/20/2011 05:00PM
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This week on Beer Sessions Radio (TM) there's a battle going on between Belgian beers made in the homeland and American-style Belgians. Tune in as guests B.R. Rolya from Shelton Brothers as well as Greg Curley and Chris Genua from Double Windsor debate what are some of the best brews coming from both ares. Later on Scotland's own Bruce Williams of Williams Brother's Brewery talks all about Scottish beer and why he wants a cask-beer accreditation system in place in the US for bars. This episode is sponsored by GreatBrewers.com.
"People aren't drinking cask beer properly. [I would love] to get some certification program in the USA to make sure people who know what they're doing with [casks] so they're not abusing it."
--Bruce Williams on Beer Sessions Radio
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Beer Sessions Radio: American Style Belgians (16:26)
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,,, ,, Beer, Sessions, Radio, Jimmy, Carbone, Good, Seal, holidays, Ray, Deter, Bruce, Williams, Battle, of, the, Belgians, Jimmy's, No., 43, Shelton, Brothers, session, beers, Achel, Chimay, sweeter, lambics, Ommegang, American-style, Allagash, replicating, yeast, proprietary, stains, Belgian, yeasts, Double, Windsor, Imperial, IPA, Firestone, Walker, Sumerian, barrels, open, fermentation, Han, bruger, et, bubbles, give, beer, for, christmas, best, beers",To comment on this episode click here. There are currently Comments
First Aired - 10/12/2009 07:00PM
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Sarah Obraitis is joined by Nils Noren a VP of Culinary Arts at the French Culinary Institute on today's Eat to the Beat. Nils enjoys the sound of reggae while working in the kitchen.
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Introducing Nils Noren of the French Culinary Institute (8:19)
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culinary education, being given a chance, networking, Sarah worked once for Nils at the amuse bouche station, Nils encourages creativity, taking the bull by the horns, ideas need to be shared, France, French Culinary Institute, student expectations, celebrity chef mentality is discouraged, culinary degree allows for many job options, research and development, basics of cooking, becoming a professional, kitchen at Aquavit, enjoyed blasting reggae music, enjoyable working environment, Elephant Man, Bring it On,Curriculum and Culture at the French Culinary Institute (9:03)
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introducing people to new genres of music, changes to the culinary program, new and innovative curriculum, sourcing, purchasing, composting, students need to be taught responsible practices, Love So Nice, Jr Kelly, how we eat and interact,Cooking Issues, Solutions, Sourcing and Ingredients (12:11)
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Garage Band, iTunes supporter, rastafarianism food philosophy, et al, no animal fat involved, Jamaican sun, crops, www.cookingissuesblog.com, acid, elements, natural, bananas, clove oil, star chefs, treating fish, Can You Play Some More (Pull it Up),To comment on this episode click here. There are currently Comments
