More on Cupcakes in Montreal

Over the years I've eaten a lot of cupcakes around town, written a few posts about them, and kept my ear to the ground on the general cupcake scene.

People have both loved and hated what I've written, but the opinion is still mine to share, and I continue to do so.

Recently I had the opportunity to write an article for the popular Montreal food blog, Ici et Here. Curated by Jackson Wightman of Made Here, the Fait Ici blog (and many other online venues), Ici et Here is a blog about Montreal and the fascinating way food is woven into the fabric of life in this city.

It was my honour to contribute to the already stellar content of the blog, and I chose cupcakes as my topic. Perhaps to ruffle a few feathers. Perhaps to show that these mini confections still have a solid fan base in this town.

From the post:

"Alright, I know the cupcake is on more ‘out’ lists than Lady Gaga is on ‘in’ lists. Local Chowhounders label them as “pervasive”; food snobs scoff as they pass the (many) shops; heck, in merely mentioning on Twitter that I was writing about cupcakes, I received a snide @reply asking, “Are cupcakes still a thing?”

Granted, they really aren’t. The new sweet trend is macarons or pie, depending on whom you talk to, and the cupcake hype is a thing of the past. However, in or out, it’s my firm belief that they still hold court in the Montreal food scene."...

Head to Ici et Here to read the rest of the post and get my recommendations for the best cupcakes in town.

I had great fun contributing to Ici et Here. A big thanks to Jackson for the opportunity!

Cooking and Eating with Kids

Ah, February. With your icy snow, brutal winds and gray mornings, no wonder we turn our backs on you and set up camp in the kitchen.

Cooking and eating with kids has been an unofficial theme over at Simple Bites this month (well, that and sympathy meals). It's only natural to hit the kitchen when it is nasty outside.

It started with a guest post on healthy snacks for kids. Cindy's easy recipes for Apple Chips & Sun Butter Bites showed how easy it is to reform snack time. Even I was ready for an update.

In another post, I shared how winter is the best season for encouraging kids in the kitchen and Noah made a Baked Apple-Gingerbread Pancake almost completely on his own.


Simple Bites contributor Lynn then gave us a thorough post on baking with kids, not to mention a fantastic giant oatmeal cookie recipe. She provided a simple breakdown with doable steps and tons of super smart tips. She is not called The Cookie Baker for nothin'.

On a similar note, I guest posted over at Food for My Family on the (much discussed, often heated) topic of picky eaters. I give 5 Tips for Surviving with a Selective Eater and try to avoid pointing fingers at the parents. Seriously, can we stop giving parents guilt trips and just accept that kids are kids?


Last weekend, Danny, the boys and I ate nothing but pancakes as we were taste testing five varieties of homemade pancake syrup. There was no complaining to speak of from the picky eaters.

Look for a few new pancake recipes coming up just in time for Pancake Tuesday.

Frosting for the Cause

Happy New Year!!

Twenty-Eleven launched a sweet project that is particularly personal for me.

Beginning January 1, 2011, a total of 365 sugar cookie & cupcake bakers/decorators and bloggers from across Canada and the United States will take turns doing a guest post at Frosting for the Cause.

By signing onto this project every guest baker/blogger has committed to not only donating a batch of their cookies or cupcakes to their local Women’s Hospice but they have also committed to making a personal $25.00 donation to either the Canadian or American Cancer Society to be directed to research projects that are working diligently to find cures specifically for cancers that affect only women.

The ambitious project is spearheaded by Paula Bourque of Vanilla Bean Baker (who also happens to be my aunt!).

It’s an incredible honour to help kick off this noble project. My rather personal post is featured today and in it I share one way I've been touched by cancer, plus a cupcake tutorial you won't want to miss.

Frosting for the Cause is an absolutely genius idea to use our blogging voices and baking talents to raise funds for cancer awareness and cures. If you haven’t yet signed up, I hope you now do so without delay.

Head here to read my guest post on Frosting for the Cause.

DIY: Homemade Yogurt

My sister, Haidi, was kind enough to pass along her method for making homemade yogurt to me. Since hers is the best I've ever had, it's only fair that I share it with you. All I ask is that you, in turn, pass it on to someone else.

I started making yogurt when my youngest, now seven, started eating solids. Feeling uncertain about the benefits of store-bought, pasteurized milk, I decided that the least I could do was give her something which I knew was beneficial for her developing digestive system. Cultured milk products contain “good bacteria” which help build a healthy immune system and aid digestion.

Besides, I am not a milk drinker, but I do love yogurt. So anyway, my eldest ate yogurt. I’m happy to say that she still enjoys yogurt because I mixed everything you could think of into it. I should qualify that statement: everything healthy.
She ate it with chopped sprouts, grated carrot and cucumber, brewer’s yeast, minced parsley, finely ground seeds and nuts - oh, fresh fruit as well.


I have made yogurt countless times over the last few years, and I would say I have fine-tuned the process. I usually make a gallon, which lasts our family about two weeks. I have used all kinds of milk including raw cow and goat milk. My preference is for raw milk, but if that is not available, I try to use organic. If I find it on clearance, all the better - I bring it home and make a batch that day.
So without further ado, here is the recipe.

Haidi's Homemade Yogurt

• 1 gallon milk
• 1 cup good-quality plain whole-fat yogurt

In a large pot, slowly heat the milk to 180 F, stirring occasionally.

Turn off the heat and allow to cool to 110 F. As the milk is cooling, I measure the starter (yogurt) into a bowl to allow it to warm a little.

Wash 5 quart jars and lids and fill with hot tap water.

Prepare your method of incubation:
There are many ways to incubate yogurt. I have used these two with good success.

The first is a small down comforter which I put in my laundry basket and line with a dishtowel. The second is to use my camping cooler.

You will no doubt come up with your own method which is most convenient for you. In the center of my incubator of choice, I place a couple of quarts of hot water (120 F) to help maintain the heat during the incubation process.


So, the jars are ready, the incubator is ready, the starter is sitting out, and the milk is cooled to 110 F. Take a ladle-full of the milk and stir it gently into the starter. Now pour the starter into the pot of milk and stir again. Empty the jars of hot water into the sink ( I use the water to wash my yogurt dishes) and pour the milk into the jars.

Wipe clean, screw on lids, and place in incubator. The yogurt should be ready in six hours.

If it still seems thin when you tilt the jars, leave for a couple more hours. The cooler the temperature of the incubator is, the longer it will take to set, which will also produce a tarter flavor.

If you accidentally let your milk get too cool, just turn it back on and carefully bring it back to 110. If your yogurt doesn’t turn out perfect the first time, don’t be discouraged. It will still make great smoothies. Try a different brand of yogurt starter and see if that makes a difference.

I have converted several friends to making their own yogurt when they saw how easy it is, and how much money it saves. Besides, it’s so much fresher than store bought.

Homemade - it’s the best!

* All photos by Haidi. Written by Haidi.

For Your Weekend Reading Pleasure (and 'Thanks')

My laptop has been getting plenty of use lately. A series of rainy days made it easier to crank out a few guest posts, as well as the usual content for my two food blogs.

Can I just say? Thanks for reading. I don't usually talk numbers much around here but I see that well over 13,000 of you are popping by on a monthly basis and that makes me very happy. Really.

It's still a pleasant surprise to find that my sporadic recipes and copious photos of my (ridiculously cute) kids holds your interest. Hey, it even lands me on lists like this, which brings even more readers (and a whole heck of a lot of email spam, apparently. Ick.).

Another list I was super tickled to make was the popular Bullet List from The Mother Huddle.

I didn't have to think twice when founder Destri invited me to participate and I dedicated my list to Jamie's Food Revolution in support of his efforts to teach children how to cook.

• How To Help Your Child Embrace Real Food :: The Mother Huddle

Kids and cooking was the topic of choice this week. I also guest posted for Kim Vallee, Montreal's lifestyle and entertaining expert, while she jaunted around Japan with her husband.

• 5 Simple Ways to Get Kids Involved in the Kitchen :: At Home with Kim Vallee

Oh, and Ready Made decided they loved Simple Bites:

• Food Blog of the Week: Simple Bites :: Ready Made

I've been spicing up Simple Bites with my Spices 101 series. In case you've missed it here where we're at:

• Common Spice Myths Debunked (and a killer Spiced-Chai Granola Recipe)
• What you NEED to Know About Buying Spices
  
• How I Became a Spice Enthusiast (and link love spice edition)
• Storing Spices (and a killer Black Pepper Shrimp recipe)
  

OK! That's probably more than enough weekend reading for you! Now get outdoors and enjoy Mother Earth. It is Earth Week after all.

CookiePie's Gingersnaps

UtHC is delighted to welcome Beth from CookiePie as a guest blogger for this post.

When Aimée wrote and asked me to guest-post on UtHC, of course I immediately said YES! Who wouldn't want a chance to visit one of the warmest, loveliest, and certainly tastiest blogs out there? Then panic set it -- What would I write about? What would I bake??

But of course, part of what makes UtHC a must-read is how welcoming it is, so that inspired me to submit these gingersnaps. What could be better on a cold, rainy autumn day (as it is here in NYC) than freshly baked gingersnaps warming up the kitchen and filling the apartment with the wonderful aroma of delicious spices and molasses? My husband, Mark, came home while I had one batch in the oven and my hands covered in dough as I scooped the next batch into balls and rolled them in sugar, and said, "Man, it smells good in here!" That made me smile.

I hope you'll try out these cookies on a day when you want to warm up your kitchen! I love them with a cup of tea or cocoa, but a glass of milk is always a good way to go (or some vanilla ice cream!). Enjoy!


CookiePie's Gingersnaps

By the way - this recipe is from my new cookbook, "You Made That Dessert?". Recently Aimée was kind enough to participate in an online book tour in which she made another recipes from my book: Geraldine's Chocolate-Date Cake .

Makes about 3 dozen

2 cups (8.5 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon plus 2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups (10.5 ounces) sugar
1 large egg, at room temperature
1/4 cup molasses
1/2 teaspoon vanilla extract


Preheat the oven to 350°F.

Line three rimmed baking sheets with parchment paper. In a small bowl, mix the flour, baking soda, salt, ginger, cinnamon, cloves, and pepper, and stir with a fork to combine.

In a large bowl, using an electric mixer at medium speed, beat together the butter and 1 cup sugar until light and fluffy, about 2 minutes. Stop the mixer and add the egg, molasses, and vanilla, then beat until combined. Stop the mixer and scrape down the sides and bottom of the bowl with a flexible spatula. Beat again until the mixture is uniform. (The mixture may look curdled and separated at first, but don't worry; as you beat it, it will come together and turn a pale brown.)

Stop the mixer and add the flour mixture. Use a flexible spatula or wooden spoon to mix the dry ingredients into the butter mixture until a dough forms. Scrape down the sides and bottom of the bowl and stir well so that all of the dry ingredients are fully incorporated.

Place the remaining 1/2 cup sugar in a small bowl. Use a small ice cream scoop or two teaspoons to scoop out pieces of dough and roll them, one at a time, in your palms to form balls that are about 1 1/2 inches wide. One at a time, roll the balls in the sugar until they're coated, then place the dough balls 2 inches apart on the baking sheets (don't crowd them-they will spread a lot). Use the bottom of a glass to lightly press the balls into discs.

Bake the cookies for 10 to 11 minutes, until lightly browned. Let them cool on the pans on wire racks for 5 minutes, then use a spatula to remove the gingersnaps and place them directly on the wire racks to cool completely.

If you like the recipes you've seen so far, pick up the book at your local bookstore, or online.

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.

The Root of Evil

Ed. Note: From time to time Under the High Chair will feature guest posts and I am pleased to introduce Kevin for the first of these installments. Kevin is a self-taught cook, an enthusiastic foodie, an even more enthusiastic engineer and also happens to be my brother-in-law. He lives here in Montreal and has a seldom updated blog.
Let's give him a warm welcome!

---

The Root of Evil: a.k.a Turmeric

I've been trying to make curry for a week. Each evening with the best of intentions, I get stymied every time. Two nights ago was the same. Nope, didn't make it then either. Not for lack of trying though.

As planned, I went grocery shopping for the remaining ingredients for my curry marinade: plain yogourt, cardamom pods, lamb. I had bought the other spices (chili, turmeric root) at Marché Jean Talon the previous weekend. (Note: the correct spelling is not "tumeric" but rather "turmeric". I still pronounce it "tumeric" though.)

My local grocery store doesn't have lamb. It's not a popular meat in my neighbourhood. I even ask the lady behind the meat counter, you know, the one who slices ham and other sliced meats. "Lamb" I say, met only by a puzzled look. "She must speak French" I say to myself. "Agneau." The same puzzled look. I repeat again, in each language, now questioning myself if I've used the correct words. I'm reminded of the prank my brother and I used to play when we were little when shopping with my mom where we'd ask the butcher for snake meat or fox or other bizarre requests. I'm getting through to this lady just as much, which is nothing. Just as I'm about to avoid language altogether and start baying and baaing with lamby gestures, another lady walks by and says to me "They don't have it here. No lamb."

Undeterred, I buy chicken. Chicken curry should be just as nice as lamb curry.

Back home, I quickly pull out my coffee/spice grinder and grind up the chili spices. Next I open the turmeric. Remember those hard little knobs of yellow turmeric root I bought? I break off, with great difficulty, a piece a little shorter than an inch. I drop it in the grinder and press the button. The hard turmeric gets stuck beneath the blade, causing an awful sound. I shake the root loose and get assaulted by the loudest sound ever to come out of my kitchen. I immediately stop thinking I may have dropped a pebble in there instead. Nope, no pebble, just the unscathed turmeric root. I think that perhaps the pieces need to be smaller to begin with, so I take the hard root out and try to break it by hand. No way. I double check to make sure this isn't some sort of prank, that this isn't a stick or stone. I drop the turmeric into my mortar and proceed to hammer it with my pestle. I think I'm going to break something and I'm getting afraid that when, not if, something chips off, my unprotected eyes will be in prime danger zone. So just before I make contact, I close my eyes. Again and again, hammering away. When I open my eyes a dozen blows later, the root is intact, with a yellowish smudge on the bottom of the mortar.

1. The bruised, but intact, turmeric root on the bottom. A fresh sample above.
2. The grinder which tried so hard, but failed.I tell myself that I need to simply be more persistent with the coffee grinder and so plop it back in and press that button. This time I pulse, shake and wait. I can see yellow dust swirling around. Horray! I just need to hang in there! I look into the clear top of the spice grinder and see a white object. "So there WAS a pebble in the turmeric!" I open the grinder and pull it out. I can see other small white chips and bits lying at the bottom. But this is no pebble. It's plastic. I look under the blade and see a missing piece of plastic exactly the shape and size of this "pebble" in my hand. My grinder is being ripped apart by this stubborn turmeric root. And that yellow dust amounted to less than a mustard seed's worth of turmeric powder. Interspersed with the plastic from the grinder of course.

But I will not let this turmeric root get the best of me. I will smash it into bits and then add a bit of water before assaulting it with the mortar and pestle again. I go to my tool box and see my hammer and safety glasses. Yes! Then I catch a glance of myself in the mirror.
What am I doing?! At 10:30 PM no less. And what will the neighbours in the adjoining apartments think of this night time hammering!

3. The chipped (broken?) grinder.
4. Yes, I got this far, but no further. I return to the kitchen, hammerless, and put the turmeric root back in it's container. Back to the shelf. I refuse to succumb to powdered turmeric from the grocery store though, with it's food colouring and sawdust flavour. I'll figure out a way. I'll grate, chop, pound, pulverize and destroy this evil root! I may even put it in whole with the marinade so it imparts it's flavour. I've heard that wetting it before grinding can help too. I'll try tomorrow. Something, anything!
But one thing is sure: I need a new spice grinder.

Postlude:
My persistence (and Google) paid off and I now know how to get a little mound of ground turmeric in quick order. Grate it. I simply used the fine portion of my grater, as I didn't have a "box" grater one normally uses for nutmeg and other nuts. I am curious to know if my Microplane would work equally well, but in case it doesn't, I don't want to risk having a dulled Microplane.


5. Grated turmeric root; in a mortar just in case hard bits got through.







Chicken Cardamom Curry

(adapted from the excellent Elaichi Gosht Kebab, or skewers of cardamom-flavoured lamb, from "Indian
in 6: 100 Irresistible Recipes That Use 6 Ingredients or Less")

1 large onion, chopped roughly
1/2 cup of plain yogourt; do not use non-fat yogourt
2 heaping teaspoons of garlic ginger paste
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon powdered cardamom
1 1/4 - 1 1/2 pounds of chicken or lamb, cut into strips or cubes

Put the spices, onion, yogurt and paste in a blender and blend until smooth.

Marinate the meat in the yogurt overnight.

On a lightly oiled baking sheet, place the meat and put in a 425 °F oven for 10 to 15 minutes or until slightly browned. Remove meat and place on a hot grill for a few minutes to char a bit. You can also try the grill exclusively.