Maple Bacon Roasted Brussels Sprouts

Thursday, December 27, 2012

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

I've always liked Brussels sprouts, even as a little girl. But I think this recipe would win over even the the most strident anti-sprout-ite...

Brussels Sprouts by Eve Fox, Garden of Eating blog, copyright 2012

Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. The roasting also augments the natural sugars in these petits choux.

Liquid amber - a quart jar of homemade maple syrup by Eve Fox, Garden of Eating blog, copyright 2011

The hostess of the lovely Thanksgiving gathering we attended had asked us to bring Brussels sprouts again (last year I made this scrumptious version with a garlicky buttered breadcrumb topping) and I knew I wanted to do something involving bacon and maple syrup. I looked at a bunch of recipes and decided that this one from the Boston Globe looked perfect -- simple and delicious.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

It turns out that they are even better than you might suspect. And pretty easy to make, too. In fact, they were so good (and so easy) that I made them for Christmas Eve dinner with my family along with baked Yukon Gold 'taters and a succulent glazed ham from cousin Norah's farm in Vermont. Not surprisingly, the sprouts were all eaten by meal's end.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Happy new year to you all. Hope it is a healthy, happy one.

-- print recipe --Maple Bacon Roasted Brussels Sprouts
Serves 6-8 as a side dish

Ingredients

* 2 pounds Brussels sprouts, ends trimmed, outer leaves removed (if they look like they need it) and halved
* 2 Tbsps olive oil
* 2 Tbsps pure maple syrup
* 3 slices of bacon, cut into 1/2-inch pieces
* Sea salt and freshly ground black pepper, to taste

Directions

1. Preheat oven to 400 degrees. Have on hand a large rimmed baking sheet.

2. In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. Spread the mixture in a single layer on the baking sheet.

3. Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Sunburst Spinach Salad To Brighten Dark Winter Days

Saturday, December 15, 2012

I made this salad for myself and my hubby for lunch a few days ago. It seemed like a perfect antidote to the dwindling sunlight and colder temps as we enter the final days of the countdown to the heart of darkness (a.k.a. the winter equinox.)

I was feeling a little draggy after another night of not enough sleep so I decided to take a short hiatus from my usual lunchtime fare -- something bread-based, followed by cookies -- in favor of a fresher and lighter meal.

Sunburst Spinach Salad With Beets & Couscous by Eve Fox, Garden of Eating blog, copyright 2012

I love grated beet in salads - it's sweet and juicy and crunchy which is a pretty awesome combo. And the color is so bright and beautiful, too, especially paired with the orange of the shredded carrot and tangerine slices - hence the "sunburst" name.

Box Grater by Eve Fox, Garden of Eating blog, copyright 2011

I also love citrus fruit in salad - juicy, tart and sweet. And the toasted nuts are deliciously crunchy and rich. I really like the baby spinach as a base for this salad - very tender and flavorful. Although I admit that I am mostly focused on the flavor, it's an added bonus that all these things really good for you, too. Now that our older son goes to school a few mornings a week, winter tends to be one cold and stomach bug after the next so the more vitamin C and other immune system boosters we can get, the better.

Carrots by Eve Fox, Garden of Eating Blog, copyright 2012

I added some grain to give the salad a bit more substance. I used leftover couscous from a Moroccan themed potluck we hosted recently but you could use farro or quinoa or whatever you have on hand. I probably would have included some goat cheese but didn't have any in the house. Toss in a handful of currants, raisins or dried cherries, splash with a healthy dose of your favorite vinaigrette and you're in business. Eat well and stay well!

Sunburst Spinach Salad With Beets & Couscous by Eve Fox, Garden of Eating blog, copyright 2012

Sunburst Spinach Salad With Grated Beets, Toasted Pecans & Couscous
Amounts vary based on how much you want to make

Ingredients

* Baby spinach, washed and dried
* Beet, peeled and grated
* Carrot, peeled and grated
* Pecans or walnuts, toasted
* Dried currants, raisins, cherries or cranberries
* Tangerine or orange, peeled and sliced
* Vinaigrette (I used a simple balsamic one)
* Couscous, farro, or quinoa, cooked and cooled

Directions

Lay down a thick bed of baby spinach, top with couscous or other grain, layer on the grated carrot and beet, and top with the toasted nuts and sliced citrus. Drizzle with your favorite vinaigrette and dig in.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Five Kitchen Tools That Changed My Life

Friday, December 7, 2012

Sorry for the silence lately, life with a three and a half year-old and a three month-old means that I rarely have my hands free to cook, or to write. Our sweet little baby sleeps a lot, but only if you hold him. Once we can start putting him down to nap, I expect to start getting a lot more done!

In the meantime, I wanted to share this little round-up of the five kitchen tools and gadgets that have had the biggest impact on my culinary life in lieu of one of the super-detailed holiday gift guides I've written in years past (though I've included all the past ones at the end of this post in case you feel like browsing -- they're still good!) If someone you care about likes to cook or bake and does not yet have all of these things, they make great holiday gifts.

1. Microplane Zester - the perfect tool for grating cheese and spices, zesting citrus, shaving chocolate, and more. They're light and easy to wield and produce very fine shavings although there are various sizes of these should you prefer one that does coarser grating. And it's stocking-shaped, to boot. They cost between $8 and $20, in general. Read more about it in my Gifts from the Kitchen Gods post.

Grating ginger by Eve Fox, Garden of Eating blog, copyright 2011

2. Mandoline
- this little tool takes all the tedium and inconsistency out of slicing. There are two kinds -- adjustable and fixed. The adjustable ones allow you to slice thick or thin or anywhere in between and often include attachments that let you julienne, shred, or crinkle cut but even the cheaper, non-adjustable kind is awesome - I actually have both and I mostly use the cheaper, non-adjustable one (shown below making quick work of some celeriac) because it is lighter and easier to handle. You can get a non-adjustable one for under $20 and the adjustable kind for roughly $35 and up, depending on the brand and attachments.


Celery root and the mandolin by Eve Fox, Garden of Eating blog, copyright 2011

3. Silpat Baking Mat - every baker's best friend. I love making cookies and scones and free-form breads and even fruit leathers on this thing since it lets you bake without any fear of sticking whatsoever. It's also very easy to clean. Read more about it in my earlier post.

Chocolate Chip Cream Scones With Orange Zest by Eve Fox, Garden of Eating blog, copyright 2011

4. Kitchen Scale - cooking is really a science and a reliable kitchen scale that takes the guesswork out of amounts is a must for your baking and preserving experiments. I love my little OXO digital scale - it's small and simple and lets me know how many ounces of flour or tomatoes or strawberries or sugar or whatnot I am dealing with. At just $30, it's pretty affordable, too.


5. Immersion Blender - I've said it many times before but I'll just say it again... I think this is the single most useful kitchen gadget I own. This handy little wand blender allows you to puree sauces, soups, jams and more right in the pot or bowl without having to deal with pouring hot (or cold) liquids into a blender or food processor. And it makes the clean up wonderfully easy, too -- no need to mess with the Cuisinart's millions of hard to clean parts or cut your fingers dealing with the blade on your blender. Prices vary widely by brand with the cheapest coming in at under $20 and the priciest at around $200 but if my own experience is any guide, you probably don't need one of the expensive ones. Read more about it in my Gifts from the Kitchen Gods post.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Thursday, December 27, 2012

Maple Bacon Roasted Brussels Sprouts

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

I've always liked Brussels sprouts, even as a little girl. But I think this recipe would win over even the the most strident anti-sprout-ite...

Brussels Sprouts by Eve Fox, Garden of Eating blog, copyright 2012

Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. The roasting also augments the natural sugars in these petits choux.

Liquid amber - a quart jar of homemade maple syrup by Eve Fox, Garden of Eating blog, copyright 2011

The hostess of the lovely Thanksgiving gathering we attended had asked us to bring Brussels sprouts again (last year I made this scrumptious version with a garlicky buttered breadcrumb topping) and I knew I wanted to do something involving bacon and maple syrup. I looked at a bunch of recipes and decided that this one from the Boston Globe looked perfect -- simple and delicious.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

It turns out that they are even better than you might suspect. And pretty easy to make, too. In fact, they were so good (and so easy) that I made them for Christmas Eve dinner with my family along with baked Yukon Gold 'taters and a succulent glazed ham from cousin Norah's farm in Vermont. Not surprisingly, the sprouts were all eaten by meal's end.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Happy new year to you all. Hope it is a healthy, happy one.

-- print recipe --Maple Bacon Roasted Brussels Sprouts
Serves 6-8 as a side dish

Ingredients

* 2 pounds Brussels sprouts, ends trimmed, outer leaves removed (if they look like they need it) and halved
* 2 Tbsps olive oil
* 2 Tbsps pure maple syrup
* 3 slices of bacon, cut into 1/2-inch pieces
* Sea salt and freshly ground black pepper, to taste

Directions

1. Preheat oven to 400 degrees. Have on hand a large rimmed baking sheet.

2. In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. Spread the mixture in a single layer on the baking sheet.

3. Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Saturday, December 15, 2012

Sunburst Spinach Salad To Brighten Dark Winter Days

I made this salad for myself and my hubby for lunch a few days ago. It seemed like a perfect antidote to the dwindling sunlight and colder temps as we enter the final days of the countdown to the heart of darkness (a.k.a. the winter equinox.)

I was feeling a little draggy after another night of not enough sleep so I decided to take a short hiatus from my usual lunchtime fare -- something bread-based, followed by cookies -- in favor of a fresher and lighter meal.

Sunburst Spinach Salad With Beets & Couscous by Eve Fox, Garden of Eating blog, copyright 2012

I love grated beet in salads - it's sweet and juicy and crunchy which is a pretty awesome combo. And the color is so bright and beautiful, too, especially paired with the orange of the shredded carrot and tangerine slices - hence the "sunburst" name.

Box Grater by Eve Fox, Garden of Eating blog, copyright 2011

I also love citrus fruit in salad - juicy, tart and sweet. And the toasted nuts are deliciously crunchy and rich. I really like the baby spinach as a base for this salad - very tender and flavorful. Although I admit that I am mostly focused on the flavor, it's an added bonus that all these things really good for you, too. Now that our older son goes to school a few mornings a week, winter tends to be one cold and stomach bug after the next so the more vitamin C and other immune system boosters we can get, the better.

Carrots by Eve Fox, Garden of Eating Blog, copyright 2012

I added some grain to give the salad a bit more substance. I used leftover couscous from a Moroccan themed potluck we hosted recently but you could use farro or quinoa or whatever you have on hand. I probably would have included some goat cheese but didn't have any in the house. Toss in a handful of currants, raisins or dried cherries, splash with a healthy dose of your favorite vinaigrette and you're in business. Eat well and stay well!

Sunburst Spinach Salad With Beets & Couscous by Eve Fox, Garden of Eating blog, copyright 2012

Sunburst Spinach Salad With Grated Beets, Toasted Pecans & Couscous
Amounts vary based on how much you want to make

Ingredients

* Baby spinach, washed and dried
* Beet, peeled and grated
* Carrot, peeled and grated
* Pecans or walnuts, toasted
* Dried currants, raisins, cherries or cranberries
* Tangerine or orange, peeled and sliced
* Vinaigrette (I used a simple balsamic one)
* Couscous, farro, or quinoa, cooked and cooled

Directions

Lay down a thick bed of baby spinach, top with couscous or other grain, layer on the grated carrot and beet, and top with the toasted nuts and sliced citrus. Drizzle with your favorite vinaigrette and dig in.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Friday, December 7, 2012

Five Kitchen Tools That Changed My Life

Sorry for the silence lately, life with a three and a half year-old and a three month-old means that I rarely have my hands free to cook, or to write. Our sweet little baby sleeps a lot, but only if you hold him. Once we can start putting him down to nap, I expect to start getting a lot more done!

In the meantime, I wanted to share this little round-up of the five kitchen tools and gadgets that have had the biggest impact on my culinary life in lieu of one of the super-detailed holiday gift guides I've written in years past (though I've included all the past ones at the end of this post in case you feel like browsing -- they're still good!) If someone you care about likes to cook or bake and does not yet have all of these things, they make great holiday gifts.

1. Microplane Zester - the perfect tool for grating cheese and spices, zesting citrus, shaving chocolate, and more. They're light and easy to wield and produce very fine shavings although there are various sizes of these should you prefer one that does coarser grating. And it's stocking-shaped, to boot. They cost between $8 and $20, in general. Read more about it in my Gifts from the Kitchen Gods post.

Grating ginger by Eve Fox, Garden of Eating blog, copyright 2011

2. Mandoline
- this little tool takes all the tedium and inconsistency out of slicing. There are two kinds -- adjustable and fixed. The adjustable ones allow you to slice thick or thin or anywhere in between and often include attachments that let you julienne, shred, or crinkle cut but even the cheaper, non-adjustable kind is awesome - I actually have both and I mostly use the cheaper, non-adjustable one (shown below making quick work of some celeriac) because it is lighter and easier to handle. You can get a non-adjustable one for under $20 and the adjustable kind for roughly $35 and up, depending on the brand and attachments.


Celery root and the mandolin by Eve Fox, Garden of Eating blog, copyright 2011

3. Silpat Baking Mat - every baker's best friend. I love making cookies and scones and free-form breads and even fruit leathers on this thing since it lets you bake without any fear of sticking whatsoever. It's also very easy to clean. Read more about it in my earlier post.

Chocolate Chip Cream Scones With Orange Zest by Eve Fox, Garden of Eating blog, copyright 2011

4. Kitchen Scale - cooking is really a science and a reliable kitchen scale that takes the guesswork out of amounts is a must for your baking and preserving experiments. I love my little OXO digital scale - it's small and simple and lets me know how many ounces of flour or tomatoes or strawberries or sugar or whatnot I am dealing with. At just $30, it's pretty affordable, too.


5. Immersion Blender - I've said it many times before but I'll just say it again... I think this is the single most useful kitchen gadget I own. This handy little wand blender allows you to puree sauces, soups, jams and more right in the pot or bowl without having to deal with pouring hot (or cold) liquids into a blender or food processor. And it makes the clean up wonderfully easy, too -- no need to mess with the Cuisinart's millions of hard to clean parts or cut your fingers dealing with the blade on your blender. Prices vary widely by brand with the cheapest coming in at under $20 and the priciest at around $200 but if my own experience is any guide, you probably don't need one of the expensive ones. Read more about it in my Gifts from the Kitchen Gods post.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.