Squash blossoms every Sunday at the farmers market. I’ve been putting them on flatbread but also stuffing them with cashew cream, batter of rice flour and sparkling water, then quick fry in olive oil, finish with sea salt. So simple.
Aran Goyoaga (cannellevanille) instagram фото и видео
Pre-order new book now 09.24.19 | Gluten-Free | Video "A Cook's Remedy" | Seattle + Basque Country | cannellevanille.com | arangoyoaga.com
Aran Goyoaga все публикации из инстаграм, фейсбук и вконтакте
- Количество подписчиков: 276,681
- Место в рейтинге подписчиков: 0
- Количество лайков на постах: 11,487,657
- Место в рейтинге лайков: 0
Самые хайповые публикации Aran Goyoaga (cannellevanille)
The easiest way to build a tart. Pie dough + base of almond flour + ripe fruit that barely needs any sugar. Maybe a sprinkle along with vanilla bean and lemon zest. Wrap it all up. My all purpose pie dough recipe is in my next book but remember the ratios of 3-2-1.
So this is the cover of my new cookbook and so excited to see that @food52 included it in the 10 best cookbooks for fall 2019 along with so many amazing titles. Honored to be in their company! @raquelpelzel @canalhouse @alisoneroman @leah.koenig @tonitiptonmartin @tylerkord @apollonia_poilane @nikisegnit I’m so proud of this book and can’t wait for you all to cook from it. The recipes are gluten-free, not all dairy free but many many options, nourishing, and simple. Launch date is 9/24! 🙏 Thank you @food52 💕
When nostalgia kicks in.... my grandmother’s flan is under way. I made this one with oat milk and added a couple more egg yolks to boost fat and creaminess. 🍮 Recipe will be in my upcoming book. 🥰
Feels so good to be home. Seattle this time of year is stunning. Dahlias from the farmers market this morning. 💕
Meanwhile, while Seattle is under this freak winter vortex.... Experimenting with natural vegetable dyes for an upcoming shoot for @amazonhome . If you want to see some of the ingredients I used, posted a little sketch on Stories.
Back when we were covered in snow and I was experimenting dyes for @amazonhome . I made different batches and tested different ingredients and levels of acidity. The beauty is that each egg reacted differently. I still have the dyes in the refrigerator and hopefully will use them this weekend again.
Eating so many tomatoes while here.... a favorite is to peel them, thinly sliced, a sprinkle of sea salt and olive oil. It’s the starter to every meal.
Good morning from the new kitchen where everything is almost settled and this portrait of my aunt Aran my dad painted is front and center. Kitchen design @katiehackworth
Picnic season is upon us. Afternoon at Alki Beach with @cloudybay and a basket full of summer fruits. #cloudybay #comesailaway #ad
Where I will be cooking for the next few years. Even the small fact that I now have a dishwasher feels like the greatest gift. My hands will be so happy. The light 💕 Kitchen design by @katiehackworth Cabinets by Lane Mathis
La sobremesa del domingo. Sunday. After a long day of cooking and @light.andthedaydreams shooting video for my cookbook. The lingering is possibly my favorite part.
People ask me best places to visit in the Basque Country. Honestly, I have no idea about fancy hotels or Michelin-starred restaurants. Best plan... go to Laga, cross over to Mundaka, have lunch at the beer hall, eat ice cream on the town square, then final splash jumping off the harbor. ✨
Monday, I’m coming at you with salad. And you know, mainly because good nourishment is a way into a well body and a well mind. There is such rampant mental illness in the US and to not make the connection between bad nutrition and illness is turning a blind eye to a simple yet complicated issue, based so much on access and privilege when it shouldn’t be. Sooooo much to discuss.... soooo much of it has to do with policy. Now make the connection. And so here it goes. This one is so simple and if you can get these from a garden of people you know or can support, much better. But regardless. Eat good food. Radicchio, shaved fennel and fronds, pan-roasted radishes (just with a touch of olive oil), half a can of sardines, toasted sunflower seeds, some tiny greens, olive oil, lemon and salt. That’s it. ❤️
So thankful for all the friends and family that helped us build this kitchen, which was beautiful in the spring and it’s more beautiful in summer.
Yesterday @edibleliving and I cooked many incredible recipes from her new cookbook “Every Day Is Saturday”. Everything about this book is so thoughtful, practical, abundant and beautiful. Full of @gentlandhyers Evocative photography. Go out and get it. Cook from it for yourself and the ones you love. Thank you Sarah for putting so much good work into the world. 🖤
One of the things I’ve been making the most for myself lately. Cold rice noodle salads. A bunch of thinly cut spring vegetables and mai fun noodles that take 2 minutes to cook. The trick is in having a hearty vinaigrette. This one was: 1 tbs tahini 1 tbs coconut aminos Juice of 1 lime 1/4 cup garlic olive oil Salt and pepper For the garlic olive oil. Heat the oil with thinly shaved garlic in a sauté pan over low simmer for about 5 minutes or until garlic starts to turn golden.