I keep a small pad of paper on the nightstand next to my bed for those occasional nights where my body is exhausted, but my mind can't seem to shut down.
Often some of my best menu ideas come as I am tossing and turning and so I jot them down for future reference in my notebook.
"What are you writing?" My husband will ask, knowing full well the answer.
"Oh, just a little menu planning" I'll say,
"How does this sound?"
and I'll rattle off to him a well-rounded cocktail menu for that upcoming wedding shower I am helping out with or list a trio of desserts I want to make for that weekends' pot-luck with friends.
I realize this makes me sound really food-crazy, so I will reiterate that I occasionally menu-plan in bed and only when something genius comes to me and I don't want to forget it in the morning.
This asparagus and gruyère tart was jotted down in the notebook, underlined a few times, with the note next to it:
"A must-try for spring. Ideal for an elegant outdoor meal."
After making it this week, I would have to say it is ideal for several reasons.
First of all, it is ridiculously easy to make: if you can roll pastry and grate cheese, you can make this tart.
Secondly, it's mighty tasty: what's not to love about flaky pastry, a good strong cheese and toothsome spring asparagus?
Thirdly, look how pretty it is!
You'll find the original recipe here with a how-to video that I fell asleep while watching.
Asparagus Gruyère Tart
Flour, for work surface
1 sheet frozen puff pastry 
5 1/2 ounces (2 cups) Gruyère cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyère. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyère, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes
Thursday, April 03, 2008
WFD? Asparagus Gruyère Tart for Spring
Saturday, March 29, 2008
Blueberry and Vanilla Custard Tartelettes
Time has become a precious commodity around here. The days blur by in a pattern of feeding, changing and loving Baby Mateo, intermingled with Noah's 'big boy' activities and family meals.
I am feeling better and back to my normal self and our little family has made a smooth transition from a family of three to a even four.
I have to thank everyone who has emailed and commented with encouraging words. You know who you are and you rock!
Being as busy as I am, I am experiencing what I have recently diagnosed as a baking withdrawal as I haven't created anything in over a month now, hard as that is to believe!
It's a new feeling for me; I don't like it, but I don't resent it, because as many of you have reminded me in your comments, I am cherishing this precious time with my newborn. I know only too well that soon he'll be all grown up and I'll have plenty of time to bake to my hearts content.
If you're short on time, you'll find these tartelettes (or one whole tart) are one of the quicker desserts you can whip up, especially if you have a nice little stash of tart dough on hand in the freezer, as I did (or better yet, some frozen tart shells!) A prettier sweet treat you will be hard pressed to find, and a completely satsifying combination of flaky crust, cool creamy pastry cream and fresh fruit topping. Don't limit yourself to blueberries, use what ever fruit looks fresh and gorgeous or complements your meal.
I guess around the end of March I have a thing for custard and fruit because one year ago today I posted this colorful fresh fruit tart and that is where you will find the recipes for all the components of this dessert including my absolute favorite pastry cream recipe, made with vanilla bean and made extra rich by cold butter that is whisked in at the end, and a rich tart dough.
We're starting to see some affordable berries in the markets now, so snap some up and pretend this dreary winter is over and spring is here!
Wednesday, March 19, 2008
Top Ten Favorite Kitchen Items
In case you were curious, here is a peek into my kitchen and the items I grab day in and day out for my cooking. There is nothing extravagant, like the Swiss made Pacojet ice cream maker (please Santa!) or futuristic like this toaster, but these items are all as dear to me as a close friend and make daily cooking a pleasure!
Unfortunately, I haven't been cooking anything as of late... a vicious post-operative infection has put me on strict bed rest and pumped full of antibiotics. I miss my sunny kitchen. I miss the smell of baking filling the house. I miss picking over fruit at the market and imagining what I will create with it. I miss every item on this top ten list.
At least I am home with my boys!
A massive heartfelt thanks to all the friends and neighbors who have brought over such delicious meals as lasagna, eggplant Parmesan, lemon chicken, noodles, and chicken pot pie, to name a few. Good, home cooked food certainly helps the body heal.
No cooking means no blogging, but thankfully, I have a few post such as this one in the vault, and so I share with you...
- Mac Japanese series 6 1/2 inch vegetable knife. Finally, a knife that is light enough, I can use it for hours and not get a sore wrist. Not entirely just for vegetables, it slices some pretty sexy sashimi, too.
- Roscan Melamine mixing bowls. Durable, lightweight and heat resistant. I love color and these bowls are a fun and cheery way to mix up anything!
- Large wooden cutting board. Essential for any kitchen, one can never have one too big. Mine has a hundred different uses from basic vegetable prep to cheese board at a party.
- All-Clad 10 inch and 8 inch sauté pans. If the house was on fire, I would probably grab these pans from the kitchen before leaving. Heavy enough to sear a steak or dissolve sugar, these versatile stove top to oven sauté pans just might actually make my food taste better.
- Red Le Creuset 7 ¼ quart Round French Oven. Pasta sauces, curries, stews, you name it, this pot is never empty in my kitchen and never wears out.
- Kitchen Aid Stand Mixer. A cherished wedding present, this beauty is my third arm. From the softest pizza dough to the fluffiest butter cream, with countless batches of cookies in between- this mixer does it all.
- Braun Aromatic Coffee Grinder. A worthwhile investment, this little coffee grinder works perfectly for grinding my spices and hasn't been used for coffee in some time. Without it, making those batches of homemade garam masala would be a lot more work. Switching from a curry to cinnamon? Simply pulse some coarse salt through it to remove odors and wipe clean with a dry cloth.
- Fine Mesh Sieves. Irreplaceable in a gourmet’s kitchen and perfect for straining sauces, sifting flours, passing delicate purees, these durable sieves are always with in reach.
- Silicone heat resistant spatulas. The perfect balance between firm and flexible, these spatulas were probably invented by someone who often absentmindedly sets the spatula down on the hot stove next to the pot. Guilty!
- Braun Multiquick Handblender. Where would I be without this immersion blender to puree soups, whip up batches of aioli, foam a sauce, throw together smoothies and do a dozen other tasks for me during the day? Best feature: the removable head allows for a quick clean-up.
Do you have a kitchen item you can’t do with out? Please share!
Monday, March 10, 2008
Toasting with Margaritas
With the birth of my baby comes not only the incredible gift of another son to love, but also the return of some culinary delights to my diet... and my belly is happy.
I can now enjoy runny, raw milk cheeses with a glass of wine, guilt-free lattés and pots of strong tea, honey on my scones, fresh oysters in the half shell, and yes, alcohol.
As my original post-partum plan went out the window when my doctor banned hot tubs for 6 weeks (and I decided sushi was too labor intensive for now), I saw a deal on limes at the market and decided a margarita night was the perfect way to celebrate.
It is not without some reservations that I make tequila the subject of my first post-partum post as I am not a big drinker. However, after nine months of abstinence it was nice to raise my glass with a few friends and toast the new arrival with a classic margarita!
Thanks to my New Mexican brother in law (who inevitably drags out the shot glasses and tequila at every family reunion), I developed a taste for tequila and the humble margarita became my absolute favorite mixed drink. I'm not talking any old tequila 'Bang-Bang' either, but some of the finer imports such as the oh-so-good Corzo.
This is a sipping tequila, not merely a liquid to be tossed back, shot after shot, until you reach that booze-induced state of drunkenness that gives tequila such a bad reputation, but a real classy drink.
So, snow or no snow, winter or summer, this is a drink that can be enjoyed anytime!
Cheers!
A quick note to my blogger friends out there....I am enjoying all of your posts! There is no better time to get caught up on all the incredible dishes you are creating than during those 3 AM feeds with Mateo. As I am not a fan of the one handed 'hunt and peck' typing system, I am not leaving comments, but do know that I am reading!
Classic Margarita
1 shot good-quality tequila
1/2 shot Triple Sec
1 shot freshly squeezed lime juice
1/2 shot simple syrup
kosher salt
Combine all ingredients in a shaker with ice. Shake vigorously until well chilled. Rub the rim of a margarita glass with lime and dip in kosher salt to rim the glass. Strain contents of shaker into the glass and serve at once.
Monday, March 03, 2008
Leap for Joy....It's a Boy!
Under the High Chair is very proud to welcome
Mateo Jules
into the family.
Born February 29, (Leap Year) 2008 at 1:46 in the afternoon
Weight: 6 Lbs, 7 oz, Length: 19 1/2 inches
Baby Mateo is healthy and eating and sleeping like a champion.
Mama Aimee is relieved to have survived the hospital food,
thrilled to be back home,
and hopelessly in love with her little boy.
Thursday, February 28, 2008
Seven Things You Never Knew About Me
Smoked Salmon and Cucumber Sushi...it's all part of the post-partum planHaving recently been tagged for separate memes by Recipe Girl and Warda, I decided to combine them and share with you 7 things you don’t know about me.
It wasn't easy to pick as there is a LOT of history in my 29 years, but nevertheless here they are: a few personal items, a few superficial and a few confessions...
1. I have an awesome post-partum plan.
It involves a chilled bottle of wine, two Robaxicet muscle relaxants, a small mountain of sushi, and a hot tub under the winter stars. It’s going to be great.
2. I grew up as a country girl
Yup. In rural
Best. Childhood. Ever.
3. I demand top quality ingredients for cooking, yet have no problem shopping for everything else second hand.
Weird, eh? Oh, and I have a thing for garage sales. Go figure.
4. Bono held my hand and sang to me during U2’s Elevation tour.
My rock and roll claim to fame. He was a bit scary up that close. I’m more of a The Edge kind of girl.
5. I have a crush on Anthony Bourdain.
But seriously, is there a girl out there who doesn’t? Sigh.
6. I would rather spend a day carving up the slopes on my snowboard
than relaxing at the spa, shopping the boutiques or sitting at the bar. Sadly those opportunities to board are few and far between.
7. I used to be afraid of meeting a bear in the woods on my own
-until I did. Twice. Obviously, I survived.
So this being my first meme, I hope I am correct in tagging five other bloggers…
They are:
Tammy of Love it/Hate it
Emeline of Cochonet Rouge
Lyb of And then I do the dishes
Amber of Ambercita
Marie of Marie Cooks
1. Link to your tagger and post these rules.
2. Share 7 random facts about yourself
3. Tag 5 people at the end of your post and list their names (linking to them).
4. Let them know they’ve been tagged by leaving a comment at their Blogs
5. Have fun!
Sunday, February 24, 2008
Two Favorites: A spice blend and a photography duo
WFD? Cornish Game Hen Roasted with Ethiopian Berbéré Spices, Sour Cream Gnocci, Acorn Squash and Braised Baby Bak Choy.Finding a great new restaurant is no easy feat. One must take friend’s suggestions and critic’s raves with a grain of salt. Not until you have tried a place yourself can you really be sure that it’s a place you will be often retuning to and making your own.
Finding a great photographer is kind of like choosing a restaurant—just a lot more risky. You are entrusting someone to encapsulate an event or milestone in your life that can’t be repeated. There is no rewind button for a wedding day, infants only get bigger, not smaller, and unless those moments are captured expertly on camera, they are gone for good.
Yes, I really am pregnant! Cooking lunch around my 7 month baby bump.Recently we had the good fortune of welcoming not one, but two, photographers into our home for a personal family photo shoot and lunch. The goal: to capture my growing baby bump and this momentous time in our lives. While we weren’t really sure what to expect from Tim and Angela, we were thrilled with the stunning results from these talented photographers and their moving photographs.
We sat down to a hot lunch after the photo shoot and Angela continued snapping away as I put the finishing touches on our roasted guinea hen. I loved her work so much and was so excited when she graciously allowed me to use a few of her shots for this post. She makes my food look really good!
It is with utmost sincerity that I recommend Tim and Angela from www.timchin.com
They specialize in weddings, so if you (or someone you know) are planning to tie the knot in the Montreal area, give them a call. You will be hard pressed to find a more dedicated team to capture your big day in a truly personal way.
And now for my current favorite dinner dish!
I almost never use the word sensational, but with this exotic spice blend, I am tempted to. ..
The guinea hen for our lunch was rubbed with an authentic Ethiopian splice blend called Berbéré that is available from
I love this aromatic traditional blend so much, I practically buy it in bulk when I drop by his store, Olives et Épices ( Marche Jean Talon, 7070 Henri-Julien étal C-11, Montreal)
If you are not in the area, you can order your berbéré blend online; however, if you want to make your own, Philippe gives the recipe in his new cookbook, La cuisine et le gout des épices, and I will pass it on to you at the bottom of the post.
Berbéré Roasted Chicken
4 garlic cloves, chopped
3 Tablespoons Berbéré, ground
1 teaspoon salt
3 Tablespoons butter, melted
3 Tablespoons lemon juice
1 whole chicken, 3-4 lbs, or two plump Cornish hens
4 onions
Preheat the oven to 375F.
Mix together the berbéré, garlic, butter, lemon juice, and salt.
Cut the chicken into 8 and brush with spice mixture.
Peel onions and slice into thick slices.
Place the onions on the bottom of a roasted pan and arrange chicken pieces on top.
Roast for about 1 hour. Baste occasionally with cooking juices.
Philippe de Vienne's Berbéré Spice Blend
2 Tablespoons dried ginger
2 teaspoons green cardamom
1 teaspoon cloves
1 stick cinnamon
1 stick cassia
2 teaspoons fenugreek
½ whole nutmeg
1 teaspoon all-spice
2 teaspoons black pepper
1 teaspoon black cardamom
2 tablespoons coriander
1 teaspoon adjwain (lovage)
3 whole, dried Cayenne peppers
¾ cup paprika
Ed. Note: Huge thanks and props to Tim and Angela for the photos. You guys rock!
Wednesday, February 20, 2008
WFD? Steak and Boursin Sandwiches and an Award!
With the impending birth of my second child hovering like a curtain about to drop on a whole new act, I am not logging as many hours in the kitchen as I normally would. The day are filled with all the little precious tasks that precede the arrival of a newborn, and any spare time I happen to have is spent with my feet up and my nose either in a cooking magazine or a children’s book as I invest in some precious one-on-one time with Noah.
I haven’t deserted the kitchen entirely (that would hardly be possible) nor have I resorted to frozen or take out meals, I have just simplified our meals considerably, while still keeping the fresh flavors and variety that we like.
For example, this steak sandwich that came together in less than ten minutes: with fresh, crusty ciabatta buns, creamy Boursin cheese and Angus AAA flank steak, this is a meal to really sink your teeth into.
Recipe at bottom of the page.
In other news.....I was recently surprised and thrilled to be awarded an “E for Excellence” award from the delightful Valli over at More Than Burnt Toast! Thank you so much, Val, for recognizing Under the High Chair and for your high praise. I am honored to be included in such company as Sugar Plum and Canary Girl!
Despite spending less time in the kitchen, I have been cooking vicariously through some of my favorite food blogs and want to highlight a few for you to check out. I believe I have to pass this award on to five other bloggers, and let me tell you, narrowing it down to just five is no easy feat.
However, in no particular order, here are the five that decidedly deserve these accolades and a big old E for Excellence!
Lynn of Cookie Baker Lynn is a sweetheart who has the picture perfect blog, not to mention she's a supermom!
David of Book the Cook writes from the UK and I love how he brings back old British favorites with a new twist, inspiring me to dig a little deeper into my heritage.
Helen of Tartelette sets the food blogging bar high. Her creations are beautiful in every way and she is always an inspiration for me.
Peter of Kalofagas proved his dedication to true Greek food when he made his own phyllo dough recently for spanikopita. Hard core!
Kickpleat of Everybody Loves Sandwiches shows off her food obsession in unique and creative ways. Always a delight to read, her blog is never predictable.
Thanks, everyone!
And now for that recipe...
Steak and Boursin Sandwiches
Serves 4
1 (1-lb) piece flank steak
Salt and pepper
4 ciabatta buns
5 oz Boursin cheese (herb or pepper)
Fresh greens of your choice
Preheat broiler. Pat steak dry and season with salt and pepper. Put on rack of broiler pan and broil 2-3 inches from the heat, turning over once, 6-7 minutes for medium rare. Transfer to a cutting board and let rest 5 minutes.
Slice buns in half and spread with Boursin. Add greens of your choice.
Slice steak across the grain into thin slices and divide among sandwiches. Assemble sandwiches, slice in half and serve.
Sunday, February 17, 2008
Peek Through My Window
An October view from my kitchen windowWriting from sunny Cairo, Egypt, Lynda of LuLu's Bay has asked bloggers the question "What is the view from your kitchen window?" and in return she has gotten a peek through kitchen windows all over the world as people responded.
When Danny and I started house hunting a few years back, I had some specific requirements for what I wanted in a kitchen- all within reason, of course! For example, a double sink was a must-have for doing dishes and washing vegetables at the same time, while a window over that sink would be a really nice bonus. Goodness knows we spend enough time standing there and a window is ideal for daydreaming while doing the washing up!
I was fortunate to get my double sink AND a view of the back yard out one of the two windows in my kitchen. In the summer, the sun streams in, reminding me to get out to weed the garden or just plain GET OUT and enjoy the day. On gloomy rainy or blizzardy days, the weather beating against the window pane inspires me to brew another cup of tea and bake something to warm up my kitchen.
So I give you the view out my kitchen window. It's not all together dismal, but neither is it particularly transporting!
Visit Lynda's blog to see what others are looking at right now as they fix dinner or polish wine glasses.
I can't resist leaving you with the view from my brother's kitchen and dining room in Northern British Columbia, Canada. Talk about transporting...There are a few grazing horses missing from this scene, too.
Tuesday, February 12, 2008
Cake and Coffee for Dad
Happy 65th Birthday to my Dad!
Although he's seems about a million miles away on the other side of the country, I made a cake for him anyway.
Whether self-appointed or elected, I was always the one in the family to make my dad's birthday cakes when I was growing up. Usually they were ghastly creations, covered in garishly colored icings, but slowly improved over the years, thank goodness! Even though my siblings teased me about how some of the cakes looked, Dad alway made me feel like they were beautiful works of art.
This recipe for coffee cake became a favorite in our home as simply everyone in the family loves coffee (we kids all started drinking at the ripe old age of twelve) and my dad often requested it.
No subtle coffee flavoring in this moist cake! The basic white crumb is steeped in a strong coffee syrup and then layered with vanilla bean whipping cream.
Oh yeah.
I'll save the really personal stuff for a phone call to my dad, but I will say that he has encouraged me in my cooking skills for as long as I can remember and next to my husband, is my biggest fan.
Thanks Dad, for all the support-not just in cooking, but in every area of my life.
I love you.
“Cake and Coffee” Cake
¾ cup sugar
3 eggs, room temperature
½ teaspoon vanilla
1 ½ cups flour, sifted
Pinch of salt
1 teaspoon baking powder
2 Tablespoons milk
Coffee Syrup (see below)
Whipping Cream for garnish
1 vanilla bean
Grease a 7 inch round cake pan and set aside.
Combine flour, salt and baking powder together in a small bowl.
With an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Beat in vanilla.
With a spatula, fold in dry ingredients, alternating with milk. Combine gently.
Scrape batter into cake pan and level top with the spatula. Bake until a cake tester or toothpick comes out clean, about 35 minutes. Cake will be fairly dark on top and sides.
Cool five minutes in pan, then remove from pan and cool cake on a wire rack.
While the cake is baking, prepare the coffee syrup.
When cool, slice cake horizontally so as to have two layers. Pour a little (1/4 cup) of the coffee syrup into the bottom of the 7-inch round cake pan and place the top layer of cake into it. Take another 7-inch cake pan and add some syrup to the bottom. Place the bottom layer of the cake into it. Pour more coffee syrup over both pieces of cake and place in the fridge to soak. Keep adding syrup to both layers as it is absorbed. Chill well.
Place the bottom layer of the cake on a cake stand and cover with a layer of whipped cream. Place second layer of cake on top and cover whole cake with whipped cream. Chill well.
Slice and serve with -what else- great coffee!
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