‘The Kilted Chef‘ as he is often known as has been using Larch Wood boards for over a decade in his classes, work and presentations. As a resident of Pictou county he is only a hop skip and a jump away from Cape Breton.
He likes our boards for their durability and when he opened a cooking school he set up every station with one so that individuals could experience the difference of cutting on end grain right from the start.
While primarily known for presenting the best of Nova Scotia’s seafood Alain’s eclectic style is also very homey. They call him a ‘locavore’.
Here is a recipe from his mother 🙂
This bread was bakery bought in Holland, my mother in law ate it growing up. Mom changed the recipe to include flax and wheat germ to make it healthier. Best eaten with a medium boiled egg and butter, that’s the traditional way but we often use it with Boursin cheese and smoked salmon.
Yield: 1 loaf
1 cup whole wheat flour
½ cup flax meal
½ cup wheat germ
1 ½ cup red river cereal
1 ½ cup all bran cereal
1 tbsp salt
1 tbsp baking soda
½ cup molasses
2 ¾ cup boiling water
Mix all together and add more water if needed, put into a greased, parchment lined loaf pan. Cover with time foil and bake in a 325 degree oven for 90 minutes.