Take a Break in the Townships

I wasn't going to bore you with any more details of our little weekend getaway in Quebec's Eastern Townships, but since people have been emailing and asking where we stayed and so on, I decided rather than answer everyone individually, it would be easier to post a recap with recommend links. It was a short and sweet trip and the details are well worth sharing.


You can start with La Route des Vins, a site highlighting agrotourism and wineries in the area; it also provides maps and information on the wine route. Although the route is a stunning drive along hilly country roads dotted with charming farms, I won't be passing along any praise for the two wineries we visited. Granted, I'm no wine expert, but I am a wine-lover and I could barely swallow some of the schlock we were offered in tastings. Some of it was shockingly bad--and the plastic cups they served it in didn't help. I can't drink wine out of plastic, I'm sorry.

I felt guilty about slipping into an SAQ in Magog to pick up a bottle of wine for dinner, but what's a girl going to do? I felt even worse when our waitress eyed our bottle of Australian wine as if to say 'don't you know you're sitting in the middle of Quebec wine country'?

Photo by nissanman2009

The town of North Hatley -and our final destination that day- is just too sweet for words. Perched on the banks of beautiful Lake Massawippi, it has the best kind of small-town feel about it and boasts the best junk/antique shop I've ever seen.

We chose to dine at the Auberge le Coeur d'Or, which we enjoyed, although in hindsight, most of the enjoyment was probably due to the facts that a) we were dining in a civilized fashion without the kids and b) we were sharing the aforementioned bottle of vino.
While the setting was quaint, charming and romantic, the food was rather dismal; it boasted that it offered local ingredients but didn't quite deliver in their preparation. I mean, asparagus soup should be a sensual experience, not a pool of gray matter that reeks of celery. Perhaps the chef waved a bundle of asparagus over the pot while the soup was cooking, but if that was a chilled asparagus soup, I'll eat my umbrella. Five years ago I might have complained to the waitress that Danny's duck was over cooked and my rabbit was so dry it hurt to swallow, but who am I kidding? I was unplugged, sitting across from my sweetie, a hundred kilometers from home, I was HAaaaaappy.

Stuffed from our four-course meal at Auberge le Coeur d'Or, we decided on a post-dinner stroll and ended up watching the twinkling lights of boats from the end of the town pier. Ve.RY. Romantic.

I would heartily recommend our B&B, Le Chat Botté (Puss in Boots) with it's wrap around veranda, private beach and close proximity to the center of town. The hostess was very friendly and gracious, and if there's anyone who loves cats more than her, I'd be surprised.
Served in the attached gazebo, the three-course breakfast was a plentiful, tasty, and piping hot--what more could you as for? Coffee? Yep, latte for her, espresso for him, served in the sweetest of kitty cups.


Although we were stuffed from breakfast, we stopped to check out the farmer's market on our way back to Hwy 10. Located on School Street in North Hatley, it's open from 10-12 on Saturdays and offers a bounty of lovely local produce, baking and flowers. I consider myself a bit of an expert on farmer's markets and this one had it all, save the hippy/bluegrass band playing in the center of the square.


These sisters didn't look thrilled that I was buying their strawberries, or perhaps they had someplace else they would rather have been that Saturday morning, but we enjoyed the berries nevertheless and they filled our car with their warm berry fragrance all the way back to Montréal.


Wait! There's one last thing! I have to say a HUGE thank you to my mother-in-law, Dorothy, who made this all possible by taking the babies overnight, and thanks also to my mum, who bought us the B&B gift certificate in the first place and forced us to get away.

In conclusion, I admit I used to think the whole overnight getaway for couples was overrated, but there's a lot to be said for sleeping between sheets that have never been repeatedly assaulted by baby vomit or leaking breast milk.

We returned home starry-eyed.

Take a break in the Townships soon, you deserve it!

Cornmeal Red Currant Pancakes with Red Currant Syrup

As I've mentioned before, things tend to get a little nutso during the summer months; however, I find that as long as we maintain a few constants from day to day, we get through the crazies just fine and enjoy each day to it's full potential.

It shouldn't surprise you that pancakes are one of those constants. I declared them good mothering material long ago, disguised them as baby food, and dressed them up as dessert; yep, we are pancake aficionados around here. We like them so much, I've even considered devoting another blog entirely to pancakes, but I'd rather spend my time flipping them and eating them alongside my boys.



This last batch of pancakes was inspired from an outing to my friend Jamie's red currant patch. She graciously invited me to come raid her backyard/Garden of Eden, which I was happy to do. Her bushes was laden with ripe berries and I picked about ten pints in under an hour. I have to say, I'm pretty happy in a berry patch; I'd rather be getting my hands stained and my back sore than watching TV or getting a manicure (like that ever happens). I picked a lot of berries as a kid, so guess it brings back fond memories.
The best part though?Jamie offered me one of her red currant bushes, so next year I'll have my own stash. Sweeet. Thanks, Jamie!


That evening after berry picking, I stewed up some of the crimson red currants with a splash of red wine and spices to make a killer syrup. The next morning the only logical route was pancakes, ideal Saturday morning fare.

We were scheduled to go out for a brunch later, but anyone with young children knows that brunch is usually lunch, and we needed something to tide us over until then. Fortunately I had spotted a recipe for Blueberry Cornmeal Pancakes in Martha Stewart Living (June 2009 issue) and they proved to be the perfect platform for my red currants.



The tart red currant sauce from the night before was just exquisite with the cornmeal pancakes. There's no way this is getting past your palate unnoticed, no matter how groggy you are or how engrossing the comics are; a real sit-up-and-take-notice breakfast!

We're crazy about anything with cornmeal or polenta and these pancakes are a keeper. The cornmeal gave them a lovely texture and rescued them from being too pasty, as I find some buttermilk pancakes tend to be.
Of course you can substitute whatever berries you happen to have on hand, or none at all.


Later that afternoon upon returning from brunch, I found myself with a couple of quiet hours while the babies napped, and I turned the rest of the red currants into nine jars of ruby red jelly. It was my first canning of the season. Hurray!

Cornmeal Red Currant Pancakes

adapted from Martha Stewart's Blueberry Cornmeal Pancakes (MSL June 2009)

1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar, divided in half
1 1/4 teaspoons baking powder
1 tsp. coarse salt
1/2 tsp. baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
3 tablespoons unsalted butter, melted & cooled
1 large egg, lightly beaten
1 cup fresh red currants

Red Currant Syrup (recipe below)

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt and baking soda.

In another bowl, whisk together buttermilk, milk, butter and egg.

Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Preheat oven to 200 degrees (for keeping pancakes warm). Heat a griddle or large nonstick skillet over medium heat.
Toss red currants with remaining 2 tablespoons sugar. Brush griddle with melted butter.

Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (bubbles won't appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and currants, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.

Serve with Ruby-Red Currant Syrup



I can see myself stewing up another big batch of this tangy sauce and serving it with roast pork or turkey, or just dousing a bowl of vanilla ice cream. It's superb.

Ruby-Red Currant Syrup

2 cups red currants, rinsed
1/2 cup sugar
1/4 cup red wine (0r water)
1/2 cup water
1/4 teaspoon freshly ground cinnamon OR 1 whole star anise


Combine everything in a heavy bottomed sauce pan and bring to a boil. Reduce heat ad simmer gently for twenty minutes, stirring occasionally. Berries will disintegrate and mixture should reduce and thicken slightly.
Remove from heat and pass through a fine mesh sieve.
Cool slightly and serve with pancakes.

Quite Possibly the Last Dessert Post You'll Bookmark this Summer

Writing over at Simple Mom yesterday, I shared my latest sweet tooth trend with Crisp or Crumble? Baked Summer Desserts Defined. There has been an absolute line-up of simple baked fresh fruit desserts coming out of my kitchen since early June and there is no sign of them easing up anytime soon. Thank goodness for that because I think that cobblers, cakes and crisps are about the best way to showcase summer's bounty with minimal effort.

So jump on over to read the post for yourself and be tempted by the dozen or so recipe links that I highly recommend.

It just may be the last sweet post you'll need to bookmark for the rest of the summer!

Summer Rolls and Newsy Bits

I have the uneasy feeling that blogging over the summer is going to take extra effort. For us, life tends to pick up speed in July and August and doesn't slow down until the pumpkins are ripening. Fueled by an essential café au lait in the morning and an energy drink post-lunch, I slip into a summer rhythm of applying sunscreen, collecting bathing suits & towels, and keeping everyone hydrated as we go from one event to the next. There's so much happening, it's hard to focus on one particular subject/meal and subsequently, much rambling ensues--hence this morning's post!

I've been too busy celebrating ten years in Quebec to sit down and share what I've been up to, but I plan to eventually!Everyone has such good suggestions and it's been a memorable summer so far.
We're enjoying beet greens, lettuce, radishes, herbs and chard from the kitchen garden, but has it merited it's own Update? Sadly, not yet. If I have a spare chuck of time, I'm weeding like a mad-woman, not documenting the progress of the tomatoes.
On top of everything, we're counting down the weeks (2 1/2!!) until we fly out to Western Canada and I'm trying to wrap my head around packing. Focus, girl, focus.

It doesn't help that I'm still in a dream-like state over our blissful weekend getaway; I didn't want to leave our private beach on a quiet corner of a lake.


It was an amazing little holiday, complete with a few wine tastings, dinner at a cozy restaurant that featured local ingredients (rabbit for me, duck for him), a picturesque farmer's market on Saturday morning and an local junk shop where I scored some antique Fiestaware.

Somehow this is our lucky month, because tonight we're off on another date in honour of Danny's birthday: a concert with Jazz legend Wynton Marsalis! It also happens to be opening night of the Montreal International Jazz Festival and the great Stevie Wonder is THE late-night event. We'll catch him after Wynton; it's going to be a fabulous evening of music under the summer night sky, rain or no rain.


Speaking of summer. we just can't get enough of these summer rolls. Ever since I discovered that Noah will scarf them down, peanut sauce included, they've become a staple. Ideal for those steamy hot days when you don't want to cook over a hot stove and your tummy is begging for a break from barbecued meat, these delicate summer rolls offer a fresh and flavorful alternative!

Here's the recipe from the archives with a few step-by-step photos: Shrimp Summer Rolls.

I hope everyone is enjoying their summer and to my local readers: Bon Festival!

Blueberry Maple French Toast

This will be short as I'm packing for a mini-weekend getaway with Danny and I'm nowhere nearly ready.
I used to be an organized packer, but apparently motherhood has turned me into a scattered, last minute throw-it-all-in-the-duffel kind of packer. It doesn't help to have the added pressure of remembering each child's appropriate stuffed animal and sippy cup, OR ELSE. Heaven forbid they should show up at the grandparents without them.

Anyway! We're off to travel Quebec's wine route in the Eastern Townships on a much deserved break. It's been two years since New York, our last getaway as a couple with no kids.

I wouldn't leave you high and dry for a recipe so here's a strong recommendation for your weekend breakfast: Deep-Dish Blueberry Maple French Toast. Yesterday I hung out over at Endless Simmer and shared this recipe with their readers, not to mention a personal glimpse into a weekend morning here at UtHC.

So jump over to visit the ES gang and be sure to bookmark this French Toast for your brunch! It's PRI-tty amazing.

Tootles.

Strawberry-Peach Cobbler and a Father's Day Gift

Apparently, after a recent cross-Canada poll, it was stated that the majority of dads want a flat screen TV for Father's Day. I hope that's not what Danny wanted because I got him something a little different...


See that cute black fellow on the right?
In a few weeks he's going to be delivered to our place in brown paper packages tied up with string, namely as organic, free-range Angus beef! Yep, I got my hubby a cow for Father's Day--all the barbecue he could ever want. How's that for manly?

It's been in the works for a while to split this locally raised yearling with some friends of ours; their cousin raises them on a gorgeous farm that has been in the family for generations in (very) rural Quebec. We drove out on the weekend to meet the farmer, select our calf and see where it was raised.
Gee, I wish I had this view. It was quite picturesque!


The cows were practically knee-deep in buttercups and clover. I haven't seen Food, Inc yet, but I'm pretty sure that few beef cows have it as good as these ones.

Our little ones snacked on all the carrots intended for the cows and enjoyed the outing immensely; however, Mateo didn't like it when they 'mooed'. Cows can be pretty intimidating up close, especially the bull that stared us down.


We attempted the whole "...this is where hamburger comes from" talk with Noah, but abandoned it pretty fast. He's extremely sensitive (he wept over the shorn tomato plants that were eaten by unknown creatures in our garden) and is much too young to be troubling his little head over such matters.

Zipping along Quebec's rural roads, I kept my eyes peeled for a sign announcing 'Fraises du Quebec'. It wasn't long before we found a fruit stand and treated ourselves to a basket of the season's freshest fruit. We devoured most of them on the spot, but I managed to save a few for later. I stretched them with some fresh peaches I had sitting around and made a few of my favorite simple summer desserts. Perfect for bringing to a pot-luck!


I'm anticipating picking my own strawberries soon and the endless possibilities that await! For now, I'm perfectly content with my cobbler--and have 125 lbs of beef to look forward to in a few weeks.

Happy Summer!


Strawberry-Peach Cobbler
(adapted from Everyday Baking)

For The Filling:
1/4 to 1/2 cup sugar (depending on sweetness of fruit)
1 tablespoon cornstarch
1 pound peaches, halved, pitted, cut into 1/2-inch-thick slices, and cut again in half crosswise
1/2 lb strawberries
1 tablespoon fresh lemon juice

For the Topping:
1 cup all-purpose flour (spooned and leveled)
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk

1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Wash and prepare fruit; you should have about 4 cups of strawberries and peaches. Add fruit to cornstarch mixture and add lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.

2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.

UtHC Coast to Coast

A cool thing happened the other week:

We're a relatively low-profile blog and that is fine by us, but every once in a while we'll pop up on someone's radar and it's always entertaining to see what transpires after that and where our name ends up.

This happened recently when a Top 10 list I had posted a while back happened to land a spot in another Top 10 list over at the popular food blog, Endless Simmer. Demonstrating a stroke of pure genius, Brendan Spiegel (BS) compiled a Top 10 Top 10 Food Lists, a shout out to the "funniest food stories we've seen in list format".

Topping the hilarious, exhaustive and often insightful (I need to see Tampopo like now) list, was my Top 10 Things to Expect When Dining With a Food Blogger. Sweet!

That was just the beginning of the fun.

A few hours later, the New York-based food website, Serious Eats came calling. As this site has been praised by some as the "next generation of food media" and named by Time Magazine as one of the 50 Best Websites, I about hit the roof when they called my list 'inspired'.
Equally entertaining was a commenter who stated "I refuse to eat with food bloggers or vegan/vegetarians."! Hilarious.

I would have been content if the link love had ended there, but the next day we traveled to the opposite coast and popped up on Eater LA, followed in quick succession by a spot on UrbanDiner, for some Canadian love.

Apparently, it doesn't matter which country you find yourself in, you might want to think twice before dining with a food blogger, as was proven by well-known Korean Food Journal ZenKimchi who stated that my list hit close to home.

We could talk about blurbs on News Now Network or SpliceToday, or all the food blogs that joined in the fun (at their own expense) but I think you get the drift...Wait, what was the drift? I've already forgotten.

How about this: Internet 'fame' lasts about 15 seconds, so grab a glass of wine and enjoy it!


.. and we're back off the radar. Cheers!



Did that header photo make you hungry? It's a Warm Lobster Salad with Asparagus, Fiddleheads and Poached Rhubarb.

Irresponsibly Yours with Rhubarb Upside-Down Cake

Most days I eat responsibly. I set a good example for the babies such as avoiding snacks before a meal, finish all my dinner before dessert, and generally conducting myself in a grown-up manner.

Then there are days where I pull an upside-down rhubarb cake out of the oven, attempt to photograph it while it is still warm, sneak a few bites here and there, and finally wind up eating it entirely-- and just before dinner, too. Strangely, I'm not hungry for spaghetti and meatballs after that. At all.

Fortunately the boys are still young enough that I can get away with such shenanigans, but in a few years, I'm going to have some explaining to do if I attempt to eat only cake for supper.
Maybe we'll skip the meatballs and everyone can have cake. I think I like that idea.

I'd like to see anyone try to resist this dessert.


I probably haven't made this cake in ten years, but a recent discovery of the recipe in an old handwritten cookbook of my mothers brought back some good memories and I knew I had to make it again.

Fortunately I did because it was even better than I remembered. I love, love, the combination of the tart, compote-like rhubarb top with the ever-so-light butter cake base. It's a perfect spring dessert, uncomplicated, and easy enough for everyday enjoyment.

Just you try and save it for dessert.



Rhubarb Upside-Down Cake

Makes a 9-inch round cake. Serves 6-8. I also divided the batter and made two smaller 6 inch cakes. This is nice if you want to give one away.

Be sure to read through the recipe and have all the ingredients assembled before you start.

For the Rhubarb bottom:

3 1/2 cups rhubarb, washed, dried and chopped in 1/2 inch slices
1/2 cup sugar
1/4 cup flour
2 teaspoons orange rind
1 tablespoon butter

Preheat oven to 350F. Line a round 9 inch round cake pan with parchment paper and butter pan thoroughly. Mix together first four ingredients and pour into pan. Dot with butter and place in a preheated oven. Cook only as long as it takes you to put the cake batter below together.


For the Cake:

In the bowl of a mixer combine

1 cup cake flour, sifted
1 1/4 teaspoons baking powder
1/2 teaspoons salt
2/3 cups sugar
1/4 cup soft unsalted butter
1/2 cup milk
1/2 teaspoon vanilla

With the paddle attachment, beat ingredients for two minutes, scraping down sides as necessary.
Then add:
1 egg

Beat for another minute.
Pour batter over rhubarb and return everything to oven.
Bake 30 minutes or until a toothpick inserted into the cake comes out clean.

Remove from oven and allow to cool for a few minutes. Place a plate or cake platter on top of the pan and re-invert cake onto the platter. Remove tin and peel off parchment. Allow to cool.
Serve with whipped cream.

WFD? Lemon & Oregano Roast Chicken with New Potatoes and Asparagus

Spring has been acting a bit like a spoiled brat this year. I can handle the odd outburst or bout of crankiness, but this flat out misbehaving has got to stop. Instead of writing about perfect picnic fare, complete with idyllic photographs of us sprawled on a blanket, dining alfresco by a lake, as I had hoped, I'm posting on that classic winter meal: roast chicken.
It's June, but the weather has hardly warmed up, and don't get me started on all the rain and other tantrums thrown by spring. For Pete's sake, there's a creek running through my favorite picnic spot from all the rain runoff.

Yeah, so while the rest of you are probably sipping your G&T's and slurping your gazpacho poolside, I'm roasting a chicken and throwing another log on the fire.


This recipe does hint of spring, though, with it's roasted asparagus spears, new potatoes, and fresh oregano from the garden. Coating a chicken in lemon and herbs and roasting it is certainly nothing new, but this is basic fare that I find hard to tire of. I use oregano because I have copious amounts of it, but thyme or sage would be just as lovely. Use about half the amount that the recipe calls for if you do switch up the fresh herbs, though.

The potatoes and asparagus are roasted on the side, but do mound them up around the chicken afterward for a beautiful rustic presentation.




Lemon & Oregano Rubbed Roast Chicken
Serves four with leftovers

1 whole organic chicken, patted dry (about 6 lbs)
1/2 cup loosely packed fresh oregano leaves
two lemons, zested and juiced
4 garlic cloves, peeled
2 tablespoon olive oil
1 tablespoon sea salt
1 teaspoon fresh ground pepper

In a small food processor, combine oregano, lemon zest, lemon juice and garlic. Pulse a few times until it looks like pesto. Add olive oil, salt and pepper and pulse to combine.


Using your hands, rub lemon-oregano marinade all over chicken. Lift the skin over the breast and be sure to get plenty of marinade on the breast meat. Refrigerate for 2-8 hours. Remove from fridge about a half an hour before cooking.
Preheat oven to 375F. Place chicken in roasting pan breast side up ( I like to use a clay baker for roasting fowl) and place in oven. Roast about 1 1/2 hours. Remove from oven and let stand 15 minutes before slicing. At this time, roast your vegetable garnish.


Roasted New Potatoes and Asparagus with Lemon

Enough small new potatoes for four people
a lemon
generous bundle of asparagus
olive oil
6 garlic cloves, peeled
sea salt

In a large pot, rinse potatoes and cover with cold water. Bring to a boil and cook for about 2-3 minutes until slightly softened, but still raw in the center. Drain and cool.
Snap the ends off of the asparagus and peel the bottom two thirds of the stalk. Slice at a diagonal into two inch lengths.
Crank oven to 450F.
Slice lemon in half lengthwise and each half into six wedges. Toss potatoes, asparagus, garlic cloves and lemon with a generous amount of olive oil. Sprinkle with salt and spread out onto a baking sheet. Roast about 12 minutes until nicely colored and potatoes have cooked through. Shake the pan every few minutes during the cooking process to ensure even colouring.
Remove from oven, season with additional salt if necessary, and serve with roast chicken.

Announcing...UtHC Jam Swap '09

All badges by www.jessicaspring.com

Calling all jam enthusiasts!

This fall, Under the High Chair is hosting its very first virtual jam swap and quite possibly the first event of this kind in the blogosphere! Come October, this will be the place to show off your home preserves and showcase how you captured summer in a jar.

Your last name doesn't have to be Smucker or Smith to contribute to the event; most of us are amateurs in the ancient art of home canning. Don't be shy! The goal is to inspire and be inspired.

No, we're not going to actually swap real jars of jam, as in mailing them all over creation. Somehow that just doesn't seem practical, frugal or even responsible in this day and age. Nope, no real jam, but if you will follow the simple steps to participate, I will provide the platform to bring us together to swap recipes and ideas.
(My husband is urging me to include that should a few of you expressly wish to bless us with a jar of jam here and there over the summer, we certainly won't turn them down. Ahem, our shipping address can be provided with a simple request.)





Here's how to participate:

Step 1: Can it. Literally. Make your jam, jelly, fruit butter, marmalade or what ever you are inspired to create. Have fun and pay attention! Do NOT try to Twitter while home canning.

Step 2: Photograph and blog about your preserves. If you don't have a blog, don't worry, but do snap a photo to include with your submission. Do this anytime over the summer, but preferably before October 31. Include this post as a link in you blog post and feel free to grab one of our adorable badges designed by Jess Spring to decorate you post or sidebar.

Step 3: Send me an email aimee(dot)c(dot)bourque(at)gmail(dot)com with Jam Swap as the subject line containing the following info:
-your name
-your blog's name and url
-the name of your jam
-a link to your jam blog post with jam recipe*
-a photo of your jam

Step 4: (optional) Help spread the word! Twitter this event, write about it on your blog or discuss it over afternoon tea with friends. Thank you!

*(Please note that your submission should be for a jam recipe, not just a recipe that includes jam! Thanks.)


That's it! The Under the High Chair Jam Swap '09 roundup will be posted in early November, a more specific date will be confirmed later in the summer. Questions? Comments? Speak up in the comments section below or drop me an email.

I can't wait to hear everyone's stories and see the creations from your kitchens.

Good luck and Happy Canning!