Last, but by no means least, is Aran Goyoaga and her beautiful blog, Canelle et Vanille. Aran is a pastry chef, and a couple of years ago decided to take up photography—it turns out she has equal talent in the pastry and photography department. Her blog is beautifully photographed and filled with delicous sweets, many gluten free. Canelle et Vanille was recently nominated by Saveur magazine in the Best Food Photography in their first annual Best Food Blog Awards.
Makes about 4 8 oz servings
3 C. whole milk
1 C. heavy cream (optional)*
1 vanilla bean, split
1/4 C. sugar
Pinch of salt
1 C. quinoa
1 C. strawberries, diced
1 T. sugar
* If you like a drier version, omit the heavy cream
Place the quinoa in a strainer and rinse it with cold water for a few seconds.
Combine the milk, cream, sugar, salt and vanilla bean in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low and cook for about 30 minutes, stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Ladle into bowls or jars.
Place cut strawberries in a bowl and sprinkle them with sugar.
Toss them and let them sit at room temperature for about an hour until juices start to come out.
Top the puddings with the strawberries and chopped pistachios.
Aran’s blog is Canelle et Vanille, www.cannelle-vanille.blogspot.com.
Listen to my interview with Aran Goyoaga at www.edibleradio.com.
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.