Author: chefalice

The combination of herbs in this savory loaf is just one possibility among many. Feel free to substitute your favorite herbs for those we suggest. You could also use a blend, such as herbes de Provence, which contains many of the herbs listed here, plus lavender. Whatever herbs you choose, use a light hand even small quantities of some herbs pack a punch, and too much can easily overwhelm the subtle flavors of the nut and seed flours.

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If you’re trying to find breakfast meats that are lower in fat and sodium than regular bacon or pork sausage, Canadian bacon is a good choice. Making your own Canadian bacon takes a little time, but it saves lots of money! The meat, although quite lean, is particularly juicy because of the brining process. You can slice and portion the meat into servings, then freeze it for later use as a breakfast meat, as part of a lunchtime salad or soup, to add to casseroles, or to serve as the main-course meat for dinner. Poultry seasoning typically contains ground rosemary,…

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Banana is one of my favourite baking ingredients. Its moisture and binding properties allow you to eliminate the eggs in a recipe, and the aroma is amazing. But keep in mind that banana influences the taste of the mixture it’s added to, often resulting in “Banana [fill in name of your treat here].” The chopped dates in these scones provide a flavourful and vibrant surprise to bite into. Not overly sweet, these make a great addition to picnic baskets and a lovely mid-afternoon treat.

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There are many pros to cultured vegetables. This delicious combination is my favorite. It is PROnounced in zesty flavor, PROlific in live enzymes and life-affirming bacteria, and not PROhibitively expensive. Eating a half-cup of this mix with most meals has literally changed my life, giving me improved digestion and better health. Enjoy these as a quick snack or an accompaniment to cooked dishes, or add them to salads and wraps. Using the starter is optional. I generally don’t use it; however, it does get fermentation going rapidly and assures uniform results from batch to batch. Seven days is how long…

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We all have heard a lot about farm-to-table, but how about cow-to-table? My girlfriend Cindy and I were on a visit to Sorrento, a picture-postcard town overlooking the Bay of naples. There, in the rich soil of Campania, the Marciano family welcomes visitors to the farm that has been in their family for generations. Lemons, limes, and walnuts all grow on the rolling acres where happy cows or at least they looked happy to me graze on the sweet grass. This was the first time that a visit to a restaurant started with the owners asking me to milk a…

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My son Monte helped in the development of this recipe. It’s true kid food that grown-ups love too, because of nostalgia I used to be served this for lunch in my elementary school cafeteria. So I used Monte’s age to my advantage. He was my prep cook and taster. He measured out the water, opened the tomato sauce, measured and mixed the cheeses, and sampled as we went along. When it was finished, and we both declared it yummy, he smiled and said, “You and I have the same palate, Mom.” Yes, he really said that. It also happens to…

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