Under the High Chair

Dark Chocolate Caramel Sauce

aimee.c.bourque@gmail.com (Aimée) — Fri, 12 Mar 2010 00:51:00 +0000

Click photo to enlarge; do not lick the screen.

It never fails to happen that I entertain guests and forget to serve a dish. Be it a topping, a salad, a finale - something often gets left out.

I probably jinxed myself, when on the day of Mateo's birthday (and the receiving of 40 - yes, FORTY- guests into our home), I said to Danny.

"Remind me to serve the ice cream with the cake. Let's not forget the ice cream."

Yeah, I probably don't have to tell you that the birthday cake was enjoyed sans ice cream. Of course I forgot it in the general mayhem of things and there was enough sweets so the ice cream wasn't missed.

It wasn't until about eleven at night, when we were watching the Olympic closing ceremonies and relaxing with some wine dregs, that we looked at each other and said

"The ice cream!"

Not that there is anything wrong with leftover ice cream, it's just that I had bought So. Much. of it.

Fortunately, I was receiving guests three more times that week (it's kind of an open door around here) and figured I could use up the ice cream that way.

Still, I can't serve just ice cream to guests; that kind of makes me squirm. It's an accompaniment to a dessert, but I didn't have time to make one. I needed a topping.

A quick poll of my Tweeps put me in touch with this recipe faster than you can say 'Sundae'. Robin from Hippo Flambe sent me her caramel chocolate sauce, advising me to 'forget hot fudge sauce' and try her recipe instead.

I'm glad I did, because it's pretty sweeeet. I ate so much of it with a spoon, it's a wonder there was any left for our banana splits that night. It leaves regular chocolate sauce way behind with it's multi-levels of flavor from caramelized sugar and a touch of salt.

You must try this sauce - for ice cream, waffles, crepes, or just drizzled over poached pears.

Dark Chocolate Caramel Sauce
via Hippo Flambe
adapted slightly from The 1997 Joy of Cooking
Don't be daunted by the length of the recipe. The instruction are needed for the delicate sugar work, but it comes together quickly.

Makes approximately 2 cups

1 cup sugar
1/4 cup water
5 Tbsp unsalted butter, cut into Tablespoon sized slices
1/2 cup heavy cream
3 ounces finely chopped bittersweet or semisweet chocolate
2 tsp vanilla extract
1/8 tsp kosher salt or more to taste

Place sugar in a small heavy saucepan and pour water over the top. Place the pan over medium high heat and gently swirl the pan by the handle until the sugar is dissolved and the syrup is clear. Do not let the syrup boil until the sugar has completely dissolved.

Once the sugar is all dissolved turn the heat to high and cover the saucepan for 2 minutes; the syrup will boil. After 2 minutes uncover the saucepan and continue to boil, swirling the pan occasionally, until it begins to get dark around the edges.

Once it starts to darken, swirl the pan continuously until the syrup is deep amber and starts to smoke. Immediately remove the pan form the heat and add the butter.

Gently mix the butter in with a heatproof spatula or whisk. Once the butter is fully incorporated stir in the heavy cream. If the sauce becomes lumpy, heat over very low heat while stirring until it is smooth and promptly turning off the heat when it is smooth again.
(Robin's Notes: Mine became lumpy but rather then heating I just kept stirring and it smoothed out).

Add the finely chopped chocolate and stir until it is melted and incorporated. Stir in the vanilla and salt.

Serve warm.

TIPS:

If refrigerated it can be re-warmed in a microwave oven or with the storage jar set in a pan of simmering water.
Should keep in the refrigerator for 1 month.(Aimee's Notes: Ha ha! Not in my fridge!)
To make chocolate caramel truffles reduce the butter to 4 Tablespoons and refrigerate the sauce. When cold spoon out teaspoon sized balls and roll them in cocoa powder.

Pancakes, Grilled Cheese & More: Three Recipes for a Snow Day

aimee.c.bourque@gmail.com (Aimée) — Wed, 10 Mar 2010 00:02:00 +0000

I'm writing about my favorite eats today on Simple Bites: comfort food.

I'm sharing Three Easy Recipes For a Snow Day, or any stormy weather day, for that matter!

From my post:

"What is the best way to spend a snow day? Around here we head straight to the kitchen, P.J.’s and all.
A snow day calls for comfort food, with recipes simple enough that the children can get involved.
It is an ideal opportunity to teach your little ones that cooking can be more than a chore, it can be fun. There is no rush, no place to go, and anyway–the car is snowed in!..."

Head HERE to read the rest of the post and print up three of my favorite recipes.

10 Things that make me happy--and some awards

aimee.c.bourque@gmail.com (Aimée) — Mon, 08 Mar 2010 00:23:00 +0000

There's nothing like a bout of sickness to make one acutely aware of what really matters in life.

We tend to take our health for granted-until we get sick, that is, and then we're begging to be able to enjoy life's little pleasures. Recently flattened by a vicious bout of stomach flu, I had plenty of time to reflect while lying in bed on what really makes me happy.

Thanks to Lynn from Cookie Baker Lynn who passed along this award recently and named Under the High Chair a blog that makes her happy. Yay!

For this award we are supposed to list 10 things that make us happy and then give the award to ten bloggers who brighten our day.

Ten Things That Make Me Happy

1. My boys.
2. A good book. Currently reading: A Homemade Life by Molly Wisenberg, The Gastronomical Me by MFK Fisher, Farmer Boy by Laura Ingalls Wilder (with Noah).

3. Entertaining.

4. My kitchen. Everything about it, from the view out the windows to its entertainment-friendly layout.

5. Enjoying nature and passing my love for it onto my children.

6. My faith.

7. Coffee.

8. Raucous ultra-competitive game nights with friends--usually Agricola or Settlers of Catan.

9. Travel.

10. Connecting with family-over coffee, around the table, over the phone or online. Always with good food involved...

OK, so we're supposed to pass the award along to ten bloggers that make us happy. Easier said than done, as I have so many favorites, and ten is just not enough.
Regardless, here are ten who I am passing this award onto and you should check out:

Snow Picnic Cookies at Your Request

aimee.c.bourque@gmail.com (Aimée) — Wed, 03 Mar 2010 23:59:00 +0000

Your response to my Wordless Wednesday: Snow Picnic post was great. It was a good time! Since then, I've had several requests for the cookie recipe (not mine) and so here you go.

It comes from my dear friend, Tavia, who's girls are in the photos with my Noah. She's about the coolest mama out there--and a good friend too; she never fails to show up with a batch of still warm cookies.

We're still enjoying snow around our place, and if you stopped by for hot cocoa, it would be topped with homemade marshmallows. Have you tried making them yet?

Tavia's Chocolate Chip Cookies with Skor Bits

1 cup soy margarine (may substitute regular or butter)
2/3 cup white sugar
2/3 cup brown sugar
2 eggs
2 tsp vanilla
1-1/2 cups flour
1 tsp salt
1 tsp baking soda
1 pkg chocolate chips (Tavia: sometimes I use semi-sweet, sometimes milk chocolate, or even white)
2/3 pkg Skor bits (Tavia: sometimes I crush up skor bars instead but they are more crunchy then)
2 cups oatmeal

Cream the margarine and sugars. Add eggs and beat well. Add vanilla. Sift flour, salt and soda and add to creamed mixture. Mix in oatmeal and add chocolate chips and Skor bits.

This is a drop cookie and bakes for about 9-12 minutes at 350F

Enjoy !

Oh Hey! Any picky eaters around your table? I addressed this issue over at Simple Bites this week in The Picky Eater and Me: A Survival Guide. Included are 8 survival tips for coping with picky eaters, plus a recipe.

If you haven't already, be sure to head over and read it. Don't skip the comments, either, for Simple Bites readers share a wealth of wisdom on the topic.

Marshmallows: The Basic Recipe

aimee.c.bourque@gmail.com (Aimée) — Sat, 27 Feb 2010 03:28:00 +0000

I've been playing around tons with this basic marshmallow recipe, adding coloring, cutting and piping it into different shapes...basically having loads of fun when I should probably be cleaning my house or shoveling snow.

I'm finding it's incredibly versatile, hence these treats for Mateo's 2nd birthday. The 'fluff' was softer than usual after the long beating, so I quickly scooped it into a piping bag and pipped out dozens of 'M's and '2's instead of patting the marshmallow mix into a pan.
A dusting of powdered sugar finishes them off.

Aren't they cute? Shh, he hasn't seen them yet.
I hope there are some left for his birthday.

I wanted to share this recipe with you without delay, so you can start playing around and not miss out on any of the fun! It's one of the simplest I've seen. Enjoy!

(more photos and tips to come, but this recipe is all you need to get started)

Basic Vanilla Marshmallows
(from the French Laundry Cookbook by Thomas Keller)

3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute.

Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper).
Cover marshmallow mixture with another piece of plastic wrap and press mixture into the pan.   Let mixture sit for a few hours or overnight.
Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12-20 equal pieces with scissors or a chef's knife.

Dredge each piece of marshmallow in confectioners' sugar. Enjoy!

Interviews 1 and 2

aimee.c.bourque@gmail.com (Aimée) — Fri, 26 Feb 2010 01:37:00 +0000

These photos are totally irrelevant to the post, but they captured a memorable milestone in our little family: Noah's first skate! We have this wild swampland out behind our place that froze over perfectly smooth and is the ideal playground for little boys. They've been very inspired by the Olympics and we've reenacted many of the events in our own winter wonderland.

Good times.
My super-talented sister, Haidi, made this hat; isn't it just precious?

Alright, I'm really just dropping in to share a few mentions of Under the High Chair that happened earlier this week.

The Montreal Gazette, our major English newspaper, ran an article Monday on the Blog Aid cookbook. They applauded the efforts of all 27 food bloggers involved and quoted me at the end.

You can find the article HERE.

Jessica from I Spy Montreal, read the article and requested an interview, which ran yesterday on her website. She asked about my strategies for getting the boys to eat (pray?), family friendly recipes, and UtHC.

You can read the full interview HERE.

It was fun to chat with her and I definitely recommend her informative website for any Montrealer with kids.

Cooking? Food? Right. I realize we're way off topic here.

Well, we talked 'Muffins' on Simple Bites this week, in case you missed it. I shared tips on how to make them, favorite flavor combinations and divulged my all-time best recipe.

You should probably head over and print it out for the morning.

It's hard to believe two years have passed since this announcement, but yes, the little guy crossing the pond above is turning two on the weekend. My baby!

Even though I've got a simple menu planned, there is still plenty to do before I can receive the 40 or so guests expected, so I'll leave it at that.

Go Canada! #olympics

Toasted Coconut Marshmallows

aimee.c.bourque@gmail.com (Aimée) — Mon, 22 Feb 2010 03:29:00 +0000

As I write this, with fingers still sightly sticky, several dozen pale green marshmallow 'M's and '2's languish on my counter top, drying themselves and awaiting their dusting of icing sugar. They will then be tucked away in a glass jar until Mateo's 2nd birthday, which is fast approaching. (that recipe for vanilla marshmallows to come in a later post)

I've discovered that marshmallows are an ideal do-ahead party treat, as they stay fresh for up to three weeks---I'm discovering a lot about homemade marshmallows these days.
It all started with this batch featuring toasted coconut.

Alright, so I may be the last one to jump on the homemade marshmallow bandwagon, but the point is, I'm here now and very happy about it.

I'm still holding out on the trendy cake-pops and macarons, or macaron-pops, for that matter. While I admire them (and the talented individuals that create them) immensely, I just don't have that kind of time.

Marshmallows, however, I can do. They can be whipped up in a mere 15 minutes, perfect for squeezing in during a hectic day. And I do mean 'whipped up'; do not attempt these without a stand mixer, as it does the brunt of the work.

This recipe was straight out of my new Gourmet Today cookbook, and are pretty darn fine. I loved the contrast of the chewy toasted coconut with the oh.so.soft marshmallow interior; however, the coconut police (a.k.a, Danny) had issues with it.

Since then I've played around with a few other versions, which I'll be bringing you eventually. For now, these are a wonderful starting point, provided you like coconut!

Toasted-Coconut Marshmallow Squares

2 cups finely shredded unsweetened dried coconut
2 (1/4-ounce) envelopes unflavoured gelatin
1 cup water
1-1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon coconut extract (I omitted this)

Special equipment:
a stand mixer with a whisk attachment
a candy thermometer

TIPS:

To avoid stickiness, make the marshmallows on a dry day.
The marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a cool, dry place for up to 1 month.

Put a rack in the middle of oven and preheat oven to 350F

Toast coconut on a baking sheet in oven, stirring occasionally, until golden, 7 to 10 minutes. Remove from oven and cool.

Lightly oil a 9-inch square baking pan. Sprinkle bottom with 1/2 cup toasted coconut.

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while you make syrup.

Combine sugar, corn syrup, remaining 1/2 cup water, and slat in a 1- to 2- quart heavy saucepan and heat over low heat, stirring, until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing down any sugar crystals from sides of pan with a pastry brush dipped in cold water. Insert thermometer and boil, without stirring, until it registers 240F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl, being careful to avoid beater. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat for 1 minute more.

Spoon marshmallow mixture over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky). Sprinkle top evenly with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours.

Run a sharp knife around edges of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.

Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

More Marshmallows

aimee.c.bourque@gmail.com (Aimée) — Fri, 19 Feb 2010 19:48:00 +0000

Yes, I made marshmallows. I boiled and beat, patted and sliced, and tossed them in toasted coconut.
Yes, they were amazing.
I just picked up ingredients to make another batch, this time with vanilla bean. Danny comes from a long ancestral line of marshmallow aficionados (me not so much), so we're taking this homemade marshmallow step very seriously.

There's the story -and recipe- coming sometime soon. Things have been a little nuts around here, (see my previous post).

This weekend I'm getting ready for Mateo's 2nd birthday and the 45 guests that will join us for the event. The little fellow went through a lot last year and we want to celebrate him and his life.

The menu is still TBD, but one thing I know, there will be hot cocoa with homemade marshmallows.

UtHC Bulletin: An Exciting Week

aimee.c.bourque@gmail.com (Aimée) — Sat, 13 Feb 2010 20:19:00 +0000

This has been one happenin' week for me! An update is obviously needed at this point because it's all good news that needs to be shared.
So here goes...

Giveaway
Today is the last day to enter my super-duper basket giveaway at Simple Bites. 'Basket' giveaway means ONE lucky person wins the WHOLE shebang. Are you feeling lucky? Winner will stock their kitchen with nearly $500 worth of pretty cool products. You have until midnight to enter, so get over there and leave a comment.

Blog Aid: Recipes for Haiti
Yesterday our fundraiser for Haiti wrapped up. The Blog Aid cookbook was a spectacular success, selling 1818 cookbooks in a little over a week and raising, with matched funds from the Canadian government, $47,166.00 for Haiti relief.

Not bad for a bunch of food bloggers!
A huge thank you to all who purchased our cookbook--you now have a limited edition book to treasure. My copies have already arrived and I have nothing but good things to say about it. I can't wait to try those recipes and it's pretty cool to see our little family photo on those glossy pages.

Simple Bites Launch
Five blogs launched Monday under the Simple Living Media umbrella and were met with a very warm welcome indeed. My part in this, as you know, was Simple Bites.

I hardly know what to say about the enthusiastic response to Simple Bites, as it has completely take my by surprise. I'm exceedingly grateful for your support. Many of you have joined me over there and for those of you who haven't visited yet, you are welcome anytime!

As editor, I had set goals for SB--three month goals that were surpassed after three days. Things haven't slowed down all week, and I have sat, mouth agape, watching the stats come in and reading the comments. It's been amazing.

Danny continues to wax eloquent about it all, remarking "Hey, people gotta eat".
Guess he's got a point there. I'm looking forward to what lies ahead.

Montreal Centre-Ville Magazine
I was fortunate enough to be featured in a local magazine with some of Monteal's creme de la creme food bloggers. How my name ever made it past the editors, I'll never know, but nevertheless, there is a lovely little blurb about UtHC and photo of yours truly.
Also featured is Gastronote, ...an endless banquet, le gourmet galopin, and 2Capriciux.

Cooking School
For some reason, I have always held back over talking about my experiences in culinary school. It was both a good and bad experience, with a little 'ugly' thrown in, and I always felt like there wasn't enough water under the bridge before I made events public.

Well, shy no longer. Today was the first post in my 'Cooking School' series on Simple Bites, a series that will be as helpful as it is entertaining. At least, that's what I am hoping. You can read it and decide for yourself!

* * *
My time is up! No Valentine's Day post from me, sorry...

My plan for V-day is to cook up some of our filet mignon that I have been hoarding, and create another recipe for the Beef Chronicles.

Have a wonderful weekend!

The Beef Chronicles: Chocolate Chip Chili

aimee.c.bourque@gmail.com (Aimée) — Thu, 11 Feb 2010 16:08:00 +0000

Huh? What are these Beef Chronicles? See the bottom of the post for links, recipes and the full story on why we bought a cow.

You're just going to have to trust me on this one. I know it sounds freaky, and I had my serious doubts, but hear me out.

So there's Nigella Lawson, who some people love and some people love to hate. Personally, I both adore and admire her and when she says "Chocolate-Chip Chili" I say "Giddiyup".

There is so much more to this complex chili than just chocolate chips. In fact, they play such a small role in this feature, don't ask me why they earned a spot in the title instead of just credits; however, the words 'chocolate' and 'chili' in the same sentence got your attention, admit it!

Big bold flavors in Nigella's chili include chorizo, cumin and cinnamon--not sure what she was thinking with the alliteration (yes there is even cardamom & chilies) but it works. It really works.

This hearty one-pot wonder comes together looking like a mess, but after 4-5 hours in a slow oven, and overnight chill in the fridge, it collects itself and the final result is remarkably presentable!

In short. We loved it.

This recipe offers everything we love about chili, but is a welcoming change from the usual Super Bowl sludge. It has plenty of textures, thanks to the beef cubes used instead of ground beef, and is completely satisfying and the most substantial way.
And for the chocolate-chips? They added another dimension of flavor and complement the chilies superbly.

If you are a fan of batch cooking, this chili freezes beautifully and I might even go as far as to say it improves with age.

Chocolate Chip Chili

In keeping with the "C" theme, I topped my chili with cilantro. Avocado is great too, as are tortilla chips, and sour cream is essential.

550g chorizo sausages (not the salami sort), to give 10 sausages or 5 linked pairs
1.5kg boneless shin of beef, cut into 1.5cm cubes
500g onions (about 3), peeled
3 cloves garlic, peeled
1 fresh long red chili, de-seeded ( I used less, you know, for the kiddo's sake)
4 x 15ml tablespoons vegetable oil
seeds from 3 cardamom pods
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried crushed chillies
4 x 15ml tablespoons tomato purée
4 x 15ml tablespoons tomato ketchup
4 x 400g cans red kidney beans, drained
3 x 400g cans chopped tomatoes
50g dark chocolate chips
250ml water (swilled out in one of the chopped tomato cans)

Preheat the oven to 150C/300F

Finely chop, or process the onion, garlic and chili.

Heat the oil in a large ovenproof pan (with lid) or flameproof casserole and fry the onion, garlic and chili until soft, on low for about 10 minutes, then add the cardamom seeds, cumin, coriander, cinnamon and dried chillies.

Stir the onion-y spiced mixture together and then add the chorizo sliced into 1/4"(5mm) coins, letting them ooze their paprika-orange oil.

Drop in the cubes of beef, turning them in the pan with the chorizo and onion mix to brown the meat.

Stir in the tomato purée, ketchup, drained kidney beans and chopped tomatoes. Add the water and bring the chili to a boil.

Once it's started bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on a lid and transfer to the oven.

Cook at this low heat for 3 hours. Stirring occasionally. Chili will taste mighty firey, but the heat will mellow out overnight.

Once cooked it is best left overnight to improve the flavour. Enjoy!

More Beef Chronicles:

In Which we Buy A Cow

An Introduction

Rib Steak With Red-Wine Butter

Rosemary-Garlic Marinated T-Bone

Cumin-Scented Kebabs

Sesame-Beef Lettuce Wraps

Beef Tacos with Salsa Cruda

Classic Roast Beef & Yorkshire Pudding

Shepherd's Pie with Cauliflower Purée

Steak au Poivre & Sweet Potato Fries

Ossobuco in Bianco

Wordless Wednesday: Snow Picnic

aimee.c.bourque@gmail.com (Aimée) — Wed, 10 Feb 2010 07:25:00 +0000

Simple Bites Goes Live!

aimee.c.bourque@gmail.com (Aimée) — Mon, 08 Feb 2010 23:54:00 +0000

10, 9, 8, 7, 6, 5, 4, 3, 2, 1.....Blast Off!

That's what the boys are hollering from the playroom and it perfectly sums up my feelings from the past 24 hours.

Simple Bites has officially launched!!

(For those of you who have no idea what I am talking about, read this post)

I'll admit it, I got mighty jittery in the last few hours leading up to the launch. Minutes before I was to hit 'Publish" on this post, I started questioning everything about what I was about to dive into.

All the 'what ifs.. (they don't like me)?' and 'how will I... (maintain the pace)?' crowded my mind.
It was 1 in the morning, hardly time for intelligent conversations with myself, so I published the post and hit the hay.

Today has been a 'blast'!

It's been easily five years since my last job interview and over ten years since the first day of culinary school, so today was significant for this SAHM.

My first day on the job. I even put my favorite pair of dress pants on, like a big dork, to outwardly show my professionalism.

In the end, my girlfriend canceled our lunch and so I dressed up for nothing. The UPS guy didn't even show. (That's OK, it's going to be one of the best things about working from home: I only have to dress up--or get dressed-- if I feel like it!)

I brewed many cups of coffee, took one of my pre-made meals out of a well-stocked freezer for dinner( gotta love batch cooking), and chained myself to my laptop for the better part of the day.

The response to Simple Bites blew me away. I've never had so many emails, DM's, and encouraging comments in such a few hours. It was encouraging to see the traffic pour in--even if it made the site slightly sluggish.

A very bit thanks to all of you who left comments and sent Tweets. I'm very encouraged and the jitters are (almost) all gone.

If you haven't stopped by Simple Bites yet, be sure to visit tomorrow, as we celebrate our launch with a super-duper giveaway!

Blog Aid: Recipes for Haiti

aimee.c.bourque@gmail.com (Aimée) — Thu, 04 Feb 2010 19:30:00 +0000

What began as a creative and selfless idea from my friend and fellow food blogger, Julie Van Rosendaal, actually came into being today in the form of a absolutely stunning cookbook.

I'm so excited to share this with you; I can't sit still.

Blog Aid: Recipes for Haiti is a collaboration of 27 food bloggers, Julie, her friend Cathryn Ironside, Beth Snyder, and many other individuals, all who gave their time and resources to help a noble cause: Haiti.

The cookbook contains 72 recipes, all contributed by a talented and diverse group of chefs, food writers and bloggers. I am truly honored to be in their company. Oh, didn't I mention that yet? Yes, I've got a couple of recipes in the cookbook!!

Front & Back cookbook covers. Click photo to enlarge

Here's how it works: 1oo% of the proceeds from the cookbook will go directly to the Red Cross and Doctor’s Without Borders to assist in their efforts in Haiti.

But wait for the clincher: both West Canadian Graphics & Blurb (printers) are matching the dollar amount of the proceeds raised, up to $10,000!
Oh, and until February 12th, the Canadian government will match that! As you can see,we have the potential to raise quite a bit of money here.

It’s a POD (print-on-demand) system, meaning the books are printed and shipped as they’re ordered and arrive at your doorstep in about 8 days (or less, if you order express shipping, as I did!)

You can purchase cookbooks for a good cause HERE in softcover ($25US) or as a hardcover ($50US)

I bought a few copies this morning--it was the first thing I did when I woke up-- and they will be printed on demand and shipped to my doorstep in about 8 days. Can't wait!!

Seriously, go to Blurb and take a peek at the book...the preview is gorgeous!

I haven't been so excited about anything in a very long time. I feel like this entire post should be written in CAPS, bolded and italicized!! It's an incredible feeling to be actively involved in a project that is sending relief to a country that has been so decimated.

It's truly an honor to be a part and I am grateful to Julie for the opportunity and for MAKING IT HAPPEN!! (there, couldn't resist those caps. Julie is an ALL-CAPS kind of girl.) It was only three short weeks ago when I received an email from her asking me to participate and now the presses are rolling.
Seriously the fastest cookbook project ever.
Congratulations, Julie!

For more information and a complete list of contributors, check out the Blog Aid blog.

UPDATE: Sales have been booming all day and the grand total of funds raised so far has surpassed $20,000 CAD!!! Woot!

Wordless Wednesday: Blog Aid for Haiti (coming soon)

aimee.c.bourque@gmail.com (Aimée) — Wed, 03 Feb 2010 20:53:00 +0000

Top Ten Things To Expect When Dining With A Food Blogger

aimee.c.bourque@gmail.com (Aimée) — Tue, 02 Feb 2010 11:46:00 +0000

Exactly a year ago I posted this list, the complete contents of which came to me during one of those midnight feedings with the baby where the mind has no choice but to explore the cobwebby corners of itself.

The overwhelming response to the list was a sheer delight to read, as bloggers barred their souls, confessed all, and nodded understandingly.

The Top 10 List made it's way around many popular food sites and remains one of my most popular posts. It is most worthy of a re-run in it's anniversary.

**Disclaimer: The following is a tongue-in-cheek and much exaggerated preview of what to expect should you accept a dinner invitation to the home of an avid food blogger. At least, I think it would be like this; certainly at my place things are done with much more consideration for the guest!**

Top Ten Things To Expect When Dining With A Food Blogger:

1. You won’t be asked to bring anything for dinner except perhaps a bottle of wine or two.

2. Dinner will be served at three in the afternoon because the natural light is better for photographs.

3. Once the meal is ready, it will be marched past the beautifully set dining room table and out the back door for a photo shoot on the shady deck; it will be served to you approximately fifteen minutes later. If you're lucky.

4. Due to #3, dinner will be cold.

5. There will be one beautifully presented dish - the one being photographed - but any side dishes may look like they were hurriedly slopped together.

6. The dining room has a backdrop and fill lights. Don't touch any props.

7. You may be asked if you can be photographed while eating, but note that this request is merely a formality and the host will snap away at will no matter what your response. Expect close-ups of your lips,hands, etc.

8. The host may seem lost in thought for the most of the meal -- presumably because he/she is already composing a blog post in his/her head.

9. If there is conversation, it will probably revolve around the food (details on how it was prepared, the chef’s feelings on how it turned out) or the weather (too sunny for good photographs or not sunny enough).

10. You'll notice that the cake for dessert has a slice missing from it. That's because the host needed to photograph the layers.

Introducing SimpleBites.net

aimee.c.bourque@gmail.com (Aimée) — Fri, 29 Jan 2010 11:49:00 +0000

A New Year, A New Project

Today I am very excited to share a new project with you that has been in the works since last fall and one that I am thrilled to be a part of.

It is not so much a secret anymore, as I've been Tweeting and talking about it for a while, but nevertheless, it is finally time to make the official announcement...

In just a few days, (on February 8, more specifically), I will be taking an editorial position at Simple Living Media and launching..............Ta-Da!

Go on, click the link above and go check it out. I'll be here, waiting for when you get back and we can chat. I'll bake off some cookies while I wait, how about that?

Simple Bites Topics

As of next month, Simple Bites is where you'll find me hanging out, dishing several times a week on everything that I am passionate about. Dedicated to all things food and drink, but with an emphasis on simple living, this new website will focus on important topics such as sustainable eating, wholesome recipes, and cooking with (& for!) kids.

I'm particularly excited about topics such as 'Preserving' (Jam & Jelly 101, anyone?) and 'Cooking School'. I haven't written much here about my experiences in culinary school previously (mostly because I'm still in therapy to deal with them), but you're going to hear all about it there, with TONS of tips and tricks to implement into your daily cooking.

Other topics I'll regularly visit are Quick Bites, Menu Planning, Entertaining, and for once and for all, getting Organized in the kitchen!

Simple Aimée

I feel as though I've been preparing for the role of editor for the past ten years and am confident in what I have to offer readers. As a bonus, I've assembled an impressive team of contributors to support me in that role. Head here to check them out; you'll probably recognize a few faces! They hail from three countries, all of them mothers, and even one grandmother (you'll never guess which one, don't even try to figure it out).

I'm immeasurably proud to be a part of the Simple Living Media family, lead by administrator Tsh, of the hugely popular and ever-inspiring Simple Mom.

Oh yeah, it's not just Simple Bites that will kick-start in a few days, but an entire network. Joining the already established Simple Mom and Simple Kids, will be Simple Organic and Simple Homeschool, both going live the same day as Simple Bites, making this event rather remarkable, if you ask me.

But Wait? What About UtHC?

OK, I know what you all are thinking and so I'll address the elephant in the room.

YES, I will still be maintaining Under the High Chair.

After four years, how could I not? It's a huge part of my life, as are all of my readers.

Sure, things may get a little quieter around here, because, well, we all know new babies get all the attention, but I'm not shutting down shop, and on most days, I'll be just a click away over at SB.

Launch Date: February 8

I hope you will join me over at Simple Bites on February 8th for a little blog warming. Perhaps you'll even subscribe and stick around; nothing would make me happier than to see your familiar names and faces in the comments section.

Hey, a girl can always hope!

In the meantime you can follow me on Twitter @simplebites, I'll be dishing most of my food ramblings from there now. You can also become a fan of Simple Bites on Facebook.

That's it!

Chicken Pot Pies with Leek & Lemon

aimee.c.bourque@gmail.com (Aimée) — Mon, 25 Jan 2010 20:15:00 +0000

I've been flattened by a stomach flu that has left me without energy or appetite, it's pouring rain outside and it's Monday. Ick. Of course I still have a million things begging for my immediate attention, so I hope you will forgive this re-run from the UtHC archives. It's a good one--tasty enough to even tempt my fickle stomach right now. Enjoy!

It's feels natural to jump on the comfort food bandwagon in January. Enough with the holiday finger food, the bowls of nuts, and elaborate dinner parties; what we need now is a one-pot meal to sink our fork into and forget about how cold it is outside. I think you'll find this updated pot pie pretty satisfying.

Although I've been making variations on this dish for my family for a while, I might never have posted the recipe if it wasn't requested by a friend of mine. OK, maybe 'request' isn't the right word, it was more like an order. In fact I believe her exact comment in response to this post was:

"I want your chicken leek pot pie recipe. I don't like baking, but I like cooking so lets get on with the real food!"

I usually make these in massive batches as they freeze and re-heat wonderfully.

Since we sometimes need 'heat & serve' instant meals (little children's tummies don't understand waiting), I bake these as I normally would for a dinner, then cool them down, wrap them well and freeze for a later date. I re-heat them in the oven to keep the pastry crisp.

I find blanching my garlic alleviates some of the not-so-fun side effects while maintaining the full flavor that we love around here. However, this is not scientifically proven, just an opinion.

Chicken Pot Pies with Leek & Lemon

This is where comfort food meets gourmet. The addition of leeks, which are perhaps the most underestimated winter vegetable, and fresh lemon zest transforms a ho-hum chicken pot pie into something special that will brighten up a cold winter’s evening.

Ingredients:
8 cloves of garlic, peeled and de-germed
3 medium leeks
1/4 cup butter
1/4 cup flour
2 cups chicken stock
1/4 cup white wine (optional)
1 Tablespoon chopped fresh tarragon or 1 teaspoon dried, (thyme is good, too)
1 Tablespoon lemon juice
1 teaspoon grated lemon rind
1/4 cup heavy cream
Salt and plenty of freshly ground pepper
3/4 cup green peas, defrosted if frozen
About 4 cups cooked chicken, shredded

450g puff pastry or 1 pre-made pie crust
1 egg, beaten with a pinch of salt

Method:
Preheat oven to 375°F (190°C).

Place garlic in cold water, bring to boil, and boil for a minute or so. Drain and roughly chop. Reserve.

Cut dark green leaves, which are tough, from the leek stalk and discard. Wash leeks well and slice into 1/2-inch (1-cm) sections. Melt butter in a large skillet on medium heat. Add leeks and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in chicken stock, white wine (if using), tarragon, lemon juice and rind.

Bring to boil. Reduce heat, stir in cream and simmer for 5 minutes or until thick and glossy. Stir in green peas and chicken and season well with salt and pepper.

Pour chicken mixture into a 6-cup baking dish or individual ramekins. Roll out pastry 1/4-inch (5-mm) thick to cover top of dish. Place pastry on top of baking dish and press edges to seal. With a sharp knife, pierce pastry once or twice for a steam hole and brush pastry with egg.

Bake pies on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles. I usually set my baking dish or dishes on a cookie sheet as I inevitably get one that overflows.

Cool slightly before serving to avoid burns!

My Mother's Butter Tarts

aimee.c.bourque@gmail.com (Aimée) — Tue, 19 Jan 2010 20:49:00 +0000

I have three siblings, all of whom are terrific cooks, and when we left home I was lucky enough to make off with my mother's handwritten cookbook. We all grew up learning to cook from its stained and tattered pages, so I'm surprised no one kicked up a fuss when I claimed it for my own.

Perhaps none of them know I have it, nevertheless, one of my favorite rainy day pastimes (who am I kidding, those don't exist in 2010) is to leaf through it and remember how we ate as kids - and how I cooked.

There are many favorite recipes, recipes that got me started on this whole gastronomical adventure. How many hundreds of times did I mix up Easy Wheat Pancakes or Quiche Lorraine? Crazy Chocolate Cake was my go-to one bowl chocolate cake for every occasion, while Kate's Never Fail Pastry stood by it's promise every time.

Sometime, I'm going to have to get my act together, scan the entire cookbook and preserve it forever. It's literally in pieces, but that doesn't affect the recipes, nay, they are as good as ever.

Like my mother's butter tarts, for example.

I can't accurately compare them to any other butter tarts, because honestly, I don't eat any other butter tarts but these. Years of disappointment left me wary, as all I encountered were overly sweet and gooey concoctions with no texture to speak of save a stray raisin, and I mean raisin, singular.

These ones are chock full of raisins, coconut, and walnuts, chewy, and yes, a little bit gooey. They are perfection. I don't make my mother's butter tarts nearly often enough because well, Oh My Heck! they are rich and I can't stop eating them even after two or seven. It may be my mother's cookbook, but since I've left home she isn't around anymore to limit my intake!

Butter Tarts

2 teaspoons vanilla
2 eggs
1/3 cup butter, softened
1/2 cup corn syrup
1 cup brown sugar
1 cup raisins
1/4 cup chopped walnuts
1/2 cup coconut, toasted
2 tablespoons cream
1/2 teaspoon salt

18 2-inch tart shells, or 36 mini, usually the equivalent of two double-crust pies*.

Preheat oven to 350F

In a large mixing bowl, cream butter and brown sugar together until light. Beat in eggs, corn syrup, and vanilla and mix well. Mix in raisins, walnuts, coconut, salt and cream. Combine thoroughly.

Spoon into tart shells and bake until set. 12-15 minutes for mini tarts, 20-22 for large.
Makes 1 1/2 dozen 2 inch tarts.

*And a quick word about those crusts. Your pie dough is your business, whether you like it flaky or crispy, all-butter or all-lard, but please, don't roll it too thick for these tarts. It should complement the filling, not overwhelm it.
If you've ever had a butter tart at a popular coffee chain in Canada, you'll know what I'm talking about when I say TOO THICK. I won't name names, because people love it so much, but I will say that it rhymes with Jim Shmortons.

The Beef Chronicles: Ossobuco in Bianco

aimee.c.bourque@gmail.com (Aimée) — Wed, 13 Jan 2010 14:29:00 +0000

January is always dubbed The Budget Month, as people tighten their belts after weeks of holiday extravagance, and turn to pantry staples for their dinners. I'm all for that, believing there is a time and a season for everything, so I don't expect anyone to rush out and purchase a brown paper package of fresh veal shanks upon reading this recipe.

But you should. Oh, trust me, it would be the best thing you've done all year.

Now before I lead you to think that we have thrown frugality to the winds at Under the High Chair, let me assure you, we are eating basic home cooking along with the rest of you this month. This particular Ossobuco feast was enjoyed back in December; in fact, it rather kicked off a slew of dinner parties that lasted for two weeks straight and only came to a screeching halt as we said adieu to 2009.

What a shame.

It may or may not surprise you that I have never prepared ossobuco before, well from scratch, anyway. Sure I served about 87 plates of it during my One Night With Rocco (DiSpirito), but that was merely a heat n' shave truffles n' serve kind of deal, as he flew the ossobuco in from NYC already cooked (no comment).

Ever since we purchased a calf (and the Beef Chronicles were born), I've had the lovely veal shanks in my freezer, just waiting to fulfill their destiny and give me a chance to make ossobuco.
Of course, rebellious me didn't want to go the traditional route with tomatoes & red wine, but instead chose a recipe from my beloved River Cafe Cookbook for a 'White' ossobuco that uses anchovies, white wine and celery instead.

We loved every morsel. I served it with the traditional Risotto Milanese (that had been perfumed with fresh-bought saffron) and we were in carnivore heaven.

Sure, the bank account is a lot less padded after the holidays, but you may just want to start a change jar labeled 'Ossobuco Fund'. At least, that's the best idea I've got. There's no more shank in my freezer and I DO have to try the traditional way now, right?

Ossobuco in Bianco

From the River Cafe Cook Book
Serves 6

Ingredients:
8 or more veal or beef ossobuco bones, at least 2 inches across
75g plain flour
salt and fresh ground pepper
120g butter
2 tbs of olive oil
2 red onions, peeled and finely chopped
4 celery sticks, washed, trimmed and finely chopped
2 garlic cloves, peeled and chopped
9 salted anchovies
½ bottle dry white wine

Gremolata
Finely grated zest of 2 lemons
2 garlic cloves, finely chopped
3 tablespoons of flat-leaf parsley, finely chopped

Preparation
Preheat oven to 300F

Dust each piece of ossoebuco meat with flour and salt and pepper.
In a large, heavy bottomed casserole dish or pot (I used a Dutch oven) melt half the butter and the oil and seal the ossobuco on each side.

Remove the meat from the pot and set aside.Pour the fat away for the pot, then add remaining butter and gently fry the celery and onion until they are soft but not too brown.

Add garlic and anchovies to the onion mixture and mash them together for a minute or 2 with a fork. Pour in the wine and bring to the boil and reduce a bit.
Carefully put the ossobuco back in the big pot, arranging the shanks to that they make on layer in the bottom of the pot. Scoop some of the celery/onion mixture on their tops.

Cut a circle out of parchment paper the size of the pot and cover ossobuco with it. Cover pot with lid and place in oven

Cook for at least 2 - 2.1/2 hours. Liquid will reduce and veal will become quite tender.

Mean while, prepare gremolata by stirring together the finely chopped garlic, lemon zest and chopped parsley.
Carefully transfer ossobuco to a serving platter and sprinkle with gremolata.
Serve with Risotto Milanese.

More Beef Chronicles:

In Which we Buy A Cow

An Introduction

Rib Steak With Red-Wine Butter

Rosemary-Garlic Marinated T-Bone

Cumin-Scented Kebabs

Sesame-Beef Lettuce Wraps

Beef Tacos with Salsa Cruda

Classic Roast Beef & Yorkshire Pudding

Shepherd's Pie with Cauliflower Purée

Steak au Poivre & Sweet Potato Fries

Foodie Facebook: Cheri

aimee.c.bourque@gmail.com (Aimée) — Fri, 08 Jan 2010 13:20:00 +0000

It was Cheri's stunning photography that first drew me to her blog, Kitchen Simplicity, but her warm and friendly nature that kept me coming back.

For a self-professed kitchen 'amateur', Cheri certainly can turn out some gorgeous food. There are days when I think about hopping on a plane to Oslo just so I can get in on some of it.

Hey, it can't be that much colder in Norway than it is now in Canada, right?

Name: Cheri

Place: Oslo, Norway

Occupation: Mom

UtHC: What is your earliest childhood food memory?

When I was 3 or 4 my imagination got the better of me and I could not get myself to eat scrambled eggs. To me all the shapes looked like little animals. A plate full of little sheep, puppies and kitties. How could my mom expect me to eat such cute little creatures? Eventually, I was able to get it out of my head and now I enjoy eggs almost daily.

UtHC: What did you eat today?

Breakfast: Eggs and Toast (see daily!)
Lunch: Shrimp and Asparagus Penne
Supper: Tacos
And a couple of truffles sprinkled throughout. :)

UtHC: What will your kids never be allowed to eat?

Can their own feces be an answer? I cannot count the number of times that I have had to stop my son from putting his hands in his mouth after waving them around in the forbidden poopy zone while I change his diaper. So far no feces has been eaten.. that I know of.

Other then the obvious, I don't know if there is anything that I wouldn't allow my kids to eat EVER, but on a daily basis we keep things fairly healthy. And, homemade is always best. :)

UtHC: What do you always have on hand in your fridge?

My fridge is pretty tiny. I am 5'4" and can see over the top of it, and it includes a freezer! So my fridge does not stay stocked with too much outside of the basics, like milk and eggs. I shop every couple days to last only a couple of days. It took me a while to get used to it but on the bright side, nothing goes to waste! :)

UtHC: What is you beverage of choice?

Water. I know, how boring! I wish I could say something else, but I am just not that exciting. Nothing quenches thirst to me like water and it is not very often that I crave something different.

UtHC: If you could have dinner with anyone n the history of man, who would it be?

I would have to say Jesus. Anyone who can turn water into wine and make a meal for one stretch to thousands is very welcome at my table.
Besides, I love Him and would love to see His smile.

UtHC: OK, it's your last meal ever, what do you have?

Hands down my mothers Turkey dinner. Nothing beats a classic.

Ed Note: Thanks so much, Cheri!! A very Happy New Year to you, with side of turkey & cranberry sauce, too!

Stocking the Cheese Board with Rosemary Pecan Crisps

aimee.c.bourque@gmail.com (Aimée) — Mon, 04 Jan 2010 11:31:00 +0000

If you analyzed my diet over the past two weeks, you'd conclude that cheese and dessert had combined to make a new food group. I feel as though they have been the main staples of my diet since the holidays started and am scratching my head trying to remember consuming an actual ordinary meal--massive multi-course dinner parties excluded, of course.

I'm partially blaming Julie for this influx of artery clogging ripened milk products in my diet because she introduced me to these Rosemary Raisin Pecan Crisps, and once one has the perfect transportation for the cheese from wooden board to lips, there is no stopping the heavy traffic.

Similar to Raincoast Crisps, the deadly addicting, yet expensive cracker that Julie brilliantly patterned her recipe after, these treats, plus a wheel of triple creme Brie are a Girl's Best Friend. They are delicately flavored with buttermilk & honey, scented with fresh rosemary and contain just enough nuts & fruit to eclipse the rest of the accompaniments on the cheese board.

OK, the crisps are very simple to make--and don't worry, you're not going to have to knead bread dough! The batter, which is leavened with baking soda, comes together quickly and two hefty loaves are baked off in a jiff. When cooled, the loaves are sliced and the slices baked again into the crisps you see here; yep, it's a similar method to making biscotti.

The longest part is probably slicing the loaves, but if you do this while they are very cold or partially frozen, the result will be uniform, thin slices of bread which will produce lovely, lovely crisps.

Do visit Dinner with Julie for her entertaining post on the subject and a few ideas for alternative add-ins.

Rosemary Raisin Pecan Crisps
via Dinner with Julie

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray.

Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.)

Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.

Cool and store in an airtight container.
Makes about 8 dozen crackers.

White Chocolate Tiramisu Trifle with Spiced Pears

aimee.c.bourque@gmail.com (Aimée) — Thu, 31 Dec 2009 12:45:00 +0000

We've been enjoying a wonderful, relaxing holiday, interspersed with the occasional lively party, and here we are at New Year's Eve already. I never planned an intentional break from blogging, but between the Christmas festivities and settling into our now home, I hardly touched a computer for days.
Don't worry, I documented the highlights from all the feasting over the last few weeks, and will be bringing them to you without delay!

First up, here is a dessert worthy of a New Year's Eve dessert table: a white chocolate mascarpone mousse layered with white wine poached pears and lady fingers. It's rather regal, standing proudly in a lovely trifle bowl, and the billowing layers of mascarpone mousse & whipped cream topping make it a pretty winter dessert. I'm a huge trifle fan (some people just are or they aren't, so I am discovering) and this version tops the 'decadent' scale with it's addition of creamy mascarpone -yum!- and sophisticated spiced poached pears -yum yum!

It's also a spectacular do-ahead dessert, which we all love, right? I actually spaced out the work and made it over three days, starting with the poached pears on the first day, then the mouse and assembly on the second, and finally, on the third day, added the whipped cream topping and candied ginger just before serving.

The flavors actually improve after spending a night together in the fridge--the only challenge is finding the space! I feel like I've been playing Refrigerator Tetris for the last two weeks, trying to juggle the items in my jam packed fridge so that everything fits. All I can say is, open at your own risk, as some items may have shifted during the flight-er, night!

We are indeed, very blessed to have an abundance of good food. While 2009 was not an easy year for us in many way, we are exceedingly thankful for all that we do have and look forward to 2010 with excitement and anticipation!
I'll be making an announcement early in the year about a new project that I am thrilled to be a part of, so look for that coming soon!!

Have a safe and fun New Year's Eve!

White Chocolate Tiramisu Trifle with Spiced Pears
adapted from Bon Appetit, December 2007; via Ashley of Not Without Salt

Spiced Pears:
1 750-ml bottle dry white wine
2 cups pear juice - I used apple
1 1/4 cups sugar
12 whole green cardamom pods, crushed in resealable plastic bag with mallet
4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
7 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled

White Chocolate Mascarpone Mousse:
7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/3 cup poire Williams (pear brandy) - I used apple liquor
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8-ounce container mascarpone cheese
1 cup chilled heavy whipping cream

Trifle Assembly:
3 3-ounce packages soft ladyfingers, separated
2 cups chilled heavy whipping cream
3-4 candied ginger rounds

For spiced pears:
Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours. Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

For mousse: Combine white chocolate, pear or apple brandy, and 1/4 cup water in top of double boiler set over simmering water. (You can also do this in the microwave for 30 sec. increments – be very careful not to overheat) Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm. Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours.
DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.

For trifle assembly: Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices. Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup.
DO AHEAD: Can be made 1 day ahead.

Cover and refrigerate trifle and remaining pear syrup separately. Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger.
DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.

Wordless Wednesday: Holiday Baking

aimee.c.bourque@gmail.com (Aimée) — Wed, 30 Dec 2009 15:01:00 +0000

Merry Christmas from all of us at UtHC

aimee.c.bourque@gmail.com (Aimée) — Tue, 22 Dec 2009 02:16:00 +0000

(click image to view in full)

Our little family at Under the High Chair would like to wish you a very Merry Christmas!

A warm and sincere thank you to all my readers for being there and for following this random expression of myself that I call Under the High Chair. I enjoy every minute of blogging, but it is all of you that make it truly meaningful and worthwhile.

With our family holiday photo this year we give homage to the now defunct Gourmet Magazine. For over sixty years it was the finest magazine in its niche and we took the liberty of creating the cover that could-have-been for December's issue that sadly never was...

Huge thanks and props to our friends, the very talented Tim & Angela Chin of timchin.com, who ran with my idea for our Christmas card and created this vintage Gourmet moment. Isn't it precious?!

Happy Holidays!!!

Aimée, Danny, Noah & Mateo

Aimee's Canadian Mincemeat

aimee.c.bourque@gmail.com (Aimée) — Thu, 17 Dec 2009 00:50:00 +0000

Mincemeat has been on my list of Christmas goodies to make from scratch for, oh, about three years now. Funny, if I had known it was going to be as easy as tipping ingredients into a pot, stirring every so often, and then transferring them to a jar, I wouldn't have waited so long.

Like most great recipes, this one sort of evolved with each discovery in my pantry. I call it Canadian mincemeat because the majority of the stellar ingredients are produced locally. The grated apples, cranberries -fresh & dried-, maple syrup, honey, apple cider... even the all-important-to-proper-mincemeat-booze-factor is a Québec maple whisky called Sortilège.
Oh yeah, it's pretty awesome.

I'd have to say it all came together marvelously and took a total of about 30 minutes. Between unpacking and playing house with the kids, that's about all the time I have for playing in my kitchen these days.

I wish I had stockpiled dried cranberries and currants earlier in the month so that I could make vats and vats of the stuff, because little jars of my mincemeat would make THE most delightful homemade edible Christmas gifts. Instead I have just enough to turn out a hundred or so tartelettes, which, I can assure you, won't even make it to see Santa come down the chimney.

Aimée's Canadian Mincemeat

This would also be a marvelous do-ahead holiday treat, but I'm not nearly that organized.

2/3 cup apple cider (may substitute cranberry juice)
2 cups whole cranberries, fresh or frozen
1 cup dark brown sugar
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly grated ginger (or 1 tsp dried)
1 cup currants
1 cup raisins
1 cup dried cranberries
2 medium apples, quartered, cored and grated with the peel on
50 ml Sortilège (Canadian maple whisky) or brandy
1/2 teaspoon maple extract
1 teaspoon vanilla extract
1/4 cup maple syrup
2 Tablespoons honey

In a large saucepan, warm the apple cider and dissolve the brown sugar in it over low heat.

Add the whole cranberries to the pot (I used frozen) and stir.

Add cinnamon, cloves and ginger, along with the currants, raisins, dried cranberries and grated apple.

Stir and simmer over medium low heat until it starts to darken and the mixture has absorbed most of the liquid. About 20 minutes. Stir occasionally.

Take off the heat and add the whisky, extracts, maple syrup and honey. Beat well to incorporate everything and crush the cranberries slightly.

Spoon into sterilized jars (a run through the dishwasher will do the trick), cover with lids and store in the refrigerator for several weeks.

May also be frozen for up to three months.