Maple Crème Brûlée

Thursday, February 20, 2014

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I've been wanting to make crème brûlée ever since our friend, Lana, made these for us last winter. Before that, it had never occurred to me that one could make crème brûlée at home. In my mind, this decadently creamy dessert was reserved for French restaurants, alone.

But it turns out that it's not particularly hard - though you do need to plan ahead since there's both baking and cooling time required. And the result is, not surprisingly, completely delicious. Creamy, sweet, and silky with that delightfully crunchy, caramelized sugar crust you crack with your fork just before digging in to take a little taste of heaven. It's the perfect way to end a cold, snowy day.

Local, pasture-raised eggs from a farm in Fleischmanns, NY by Eve Fox, the Garden of Eating blog, copyright 2014

I thought this was cute - I loved these little notes from the farmer. And I really loved that their hens are pasture-raised. I also chose Organic Valley heavy cream for that same reason - their cows are pasture-raised. It makes for healthier, happier animals and tastier, more nourishing eggs and dairy.

Organic Valley heavy cream by Eve Fox, the Garden of Eating blog, copyright 2014

After consulting a few recipes, I adapted the one I found on my friend Jen's wonderful blog, Use Real Butter which comes via Elegantly Easy Creme Brulee & Other Custard Desserts by Debbie Puente.

The only real changes I made to the original recipe were to add a pinch of salt and to top these beauties with maple sugar instead of turbinado or brown sugar thanks to a suggestion from my friend, Lynn.

A maple sugar leaf by Eve Fox the Garden of Eating blog, copyright 2014

I love all things maple and am always happy to give a little nod to my lovely corner of the world where the sugar maple sap is already flowing whenever the temperature gets above freezing. I've also added a bit more detail to the directions for any of you who are newbies like I was.

Crème brûlées covered with crumbled maple sugar by Eve Fox the Garden of Eating blog, copyright 2014

Although crème brûlée feels like winter comfort fare to me, I am also really looking forward to making it with some of the lavender that grows in our yard come summer.

Caramelizing the sugar on the tops of the maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I am also intrigued by the yummy-sounding lime crème brûlée my friend Susan at On Rue Tatin makes. So many possibilities, so few ramekins. I may have to invest in a few of my own...

We're getting another 2-4 inches on top of the 18 or so inches we have out there already so this seems like the perfect time for these. Enjoy!

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

-- print recipe --
Maple Crème Brûlée
Makes 6 servings

Ingredients

* 8 egg yolks
* 1/3 cup granulated sugar
* 2 cups heavy cream
* 1 tsp vanilla extract
* a pinch of sea salt
* 1/4 cup maple sugar (for the tops - you can also substitute turbinado or brown sugar if you don't want to go the maple route)

Directions

1. Preheat the oven to 300°F. Whisk the egg yolks, sugar and pinch of salt together in a medium bowl until the sugar is dissolved and the mixture is thick and pale yellow. Add the cream and vanilla and whisk until well-combined.

2. Divide the mixture evenly between 6 ramekins or custard cups (if you're using tiny ramekins you may get more than 6 out of this recipe, and fewer than 6 if you're using big cups.) Place the ramekins in a large baking dish, making sure that they do not touch each other or the edges of the dish - I didn't have any single dish that was big enough to hold them all so I used two baking dishes - and then pour an inch or so of water into the dish, being careful not to get any water into the ramekins.

3. Bake until the custard is set around the edges, but still loose in the center (just give the dish a gentle shake with your pot-holdered hand to see if they still jiggle a little bit) for between 40-60 minutes.

4. Once the custard is set, remove them from the oven and let them sit out in the water bath until fully cooled. Remove the cups from the water bath and chill, covered, in the refrigerator for at least 2 hours and up to 2 days.

5. When you're ready to serve these treats, remove them from the fridge and use a paper towel or kitchen towel to dab any condensation off the tops of the creme. Spread a thin coating of maple sugar over each custard - enough to cover it evenly but it should not be thick. Set the oven to broil and put the ramekins on a baking sheet right underneath the broiler. Broil the sugar until caramelized and serve. Be very careful not to burn the sugar - it's all too easy to walk away and forget about them. If you're concerned about keeping the custards cool you can either refrigerate them again after you caramelize the sugar (leave yourself a good 35-40 minutes extra if you want to handle it this way) or you can place them in an ice water bath while you're caramelizing the sugar.

You might also like:

Maple Crème Brûlée

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I've been wanting to make crème brûlée ever since our friend, Lana, made these for us last winter. Before that, it had never occurred to me that one could make crème brûlée at home. In my mind, this decadently creamy dessert was reserved for French restaurants, alone.

But it turns out that it's not particularly hard - though you do need to plan ahead since there's both baking and cooling time required. And the result is, not surprisingly, completely delicious. Creamy, sweet, and silky with that delightfully crunchy, caramelized sugar crust you crack with your fork just before digging in to take a little taste of heaven. It's the perfect way to end a cold, snowy day.

Local, pasture-raised eggs from a farm in Fleischmanns, NY by Eve Fox, the Garden of Eating blog, copyright 2014

I thought this was cute - I loved these little notes from the farmer. And I really loved that their hens are pasture-raised. I also chose Organic Valley heavy cream for that same reason - their cows are pasture-raised. It makes for healthier, happier animals and tastier, more nourishing eggs and dairy.

Organic Valley heavy cream by Eve Fox, the Garden of Eating blog, copyright 2014

After consulting a few recipes, I adapted the one I found on my friend Jen's wonderful blog, Use Real Butter which comes via Elegantly Easy Creme Brulee & Other Custard Desserts by Debbie Puente.

The only real changes I made to the original recipe were to add a pinch of salt and to top these beauties with maple sugar instead of turbinado or brown sugar thanks to a suggestion from my friend, Lynn.

A maple sugar leaf by Eve Fox the Garden of Eating blog, copyright 2014

I love all things maple and am always happy to give a little nod to my lovely corner of the world where the sugar maple sap is already flowing whenever the temperature gets above freezing. I've also added a bit more detail to the directions for any of you who are newbies like I was.

Crème brûlées covered with crumbled maple sugar by Eve Fox the Garden of Eating blog, copyright 2014

Although crème brûlée feels like winter comfort fare to me, I am also really looking forward to making it with some of the lavender that grows in our yard come summer.

Caramelizing the sugar on the tops of the maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I am also intrigued by the yummy-sounding lime crème brûlée my friend Susan at On Rue Tatin makes. So many possibilities, so few ramekins. I may have to invest in a few of my own...

We're getting another 2-4 inches on top of the 18 or so inches we have out there already so this seems like the perfect time for these. Enjoy!

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

-- print recipe --
Maple Crème Brûlée
Makes 6 servings

Ingredients

* 8 egg yolks
* 1/3 cup granulated sugar
* 2 cups heavy cream
* 1 tsp vanilla extract
* a pinch of sea salt
* 1/4 cup maple sugar (for the tops - you can also substitute turbinado or brown sugar if you don't want to go the maple route)

Directions

1. Preheat the oven to 300°F. Whisk the egg yolks, sugar and pinch of salt together in a medium bowl until the sugar is dissolved and the mixture is thick and pale yellow. Add the cream and vanilla and whisk until well-combined.

2. Divide the mixture evenly between 6 ramekins or custard cups (if you're using tiny ramekins you may get more than 6 out of this recipe, and fewer than 6 if you're using big cups.) Place the ramekins in a large baking dish, making sure that they do not touch each other or the edges of the dish - I didn't have any single dish that was big enough to hold them all so I used two baking dishes - and then pour an inch or so of water into the dish, being careful not to get any water into the ramekins.

3. Bake until the custard is set around the edges, but still loose in the center (just give the dish a gentle shake with your pot-holdered hand to see if they still jiggle a little bit) for between 40-60 minutes.

4. Once the custard is set, remove them from the oven and let them sit out in the water bath until fully cooled. Remove the cups from the water bath and chill, covered, in the refrigerator for at least 2 hours and up to 2 days.

5. When you're ready to serve these treats, remove them from the fridge and use a paper towel or kitchen towel to dab any condensation off the tops of the creme. Spread a thin coating of maple sugar over each custard - enough to cover it evenly but it should not be thick. Set the oven to broil and put the ramekins on a baking sheet right underneath the broiler. Broil the sugar until caramelized and serve. Be very careful not to burn the sugar - it's all too easy to walk away and forget about them. If you're concerned about keeping the custards cool you can either refrigerate them again after you caramelize the sugar (leave yourself a good 35-40 minutes extra if you want to handle it this way) or you can place them in an ice water bath while you're caramelizing the sugar.

You might also like:

Bee Mine? Show Pollinators Some Love This Valentine's Day

Sunday, February 9, 2014

Those of you who have not been living under a rock for the past couple of years already know that hives are increasingly not abuzz with, well, anything because honey bees have been dying off at shocking rates for the past eight years.

Although no one knows the exact cause(s) of colony collapse disorder for certain, more and more scientific data points the finger at a new, extremely wide-spread class of toxic pesticides called neonicotinoids or neonics, for short. 

At high doses, neonics can kill bees outright. At low doses, they weaken their immune systems and impair critical brain functions, making it hard for bees to find their food or remember how to get back to the hive. Neonics also remain in the plants and the soil of our gardens for months or even years, continuing to poison bees.
Dead bee by Maury McCown via Flickr
In May, the EU placed a two-year ban on the three most widely-used neonics in an attempt to give their bee populations a chance to recover while they gain more information about the effects of these pesticides.

But so far, the U.S. response has been to pretend the fact that our honey bees are dying in droves is not a huge, food security and ecosystem-threatening problem. Clearly, a brilliant strategy...

It gets a little worse (but don't despair, I will get to the optimistic part in a moment, promise!), a recent report found bee-killing pesticides in more than half of the “bee-friendly” plants sold at stores like Home Depot and Lowe’s -- with no warning to consumers.

This means that many people who’ve been trying to help by filling their yards and gardens with bee-friendly plants have been unintentionally poisoning the very bees they’re trying to protect. Oh, the humanity!!! If it weren't so sad, it would definitely be funny.

But before you start thinking up ways to get EU citizenship, I want to share a simple way you can help the bees this week. Join the national swarm for pollinators by asking Home Depot and Lowe's to stop selling these bee-killing pesticides.

Show Bees Some Love. Tell Home Depot & Lowe's to Stop Selling Bee Killing Pesticides.

This will help and it is really easy - it'll take less than two minutes to send your message. And if you're feeling extra fired up, you can also call Home Depot (1-800-466-3337) and Lowe's (1-800-445-6937) to make sure they get the message.

Then please share the campaign to "build the buzz" this week. And stay tuned - there are some other great opportunities to get involved in helping honey bees coming up very soon.

Awareness is growing and I think we can turn the tide soon and convince our government to follow the EU's lead if enough of us get involved.
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 or Pinterest.

Miso-Sesame Roasted Broccoli & Sweet Potato Rice Bowl

Saturday, February 1, 2014

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

I made this for dinner earlier this week and it was a hit! Warm and filling, with a great mix of flavors - savory, sweet, a little bit spicy (thank you ginger and sriracha) with that wonderful umami that miso brings to the equation.

I like a nutty, short grain brown rice for these bowls. Or Lundberg's Black Japonica or Forbidden rices are nice, too.

Brown rice is ready by Eve Fox, Garden of Eating blog, copyright 2011

I washed some lovely organic broccoli.

Organic broccoli by Eve Fox, the Garden of Eating blog, copyright 2014

And scrubbed a few of our homegrown sweet potatoes. I love the varieties we grew - both have yellow flesh but one is a Japanese purple-skinned and the other has a lighter skin.

Sweet potatoes from our garden by Eve Fox, The Garden of Eating, copyright 2015>

Baby spinach, a mellow, white miso, fresh ginger, garlic and a few other things to round out the dressing.

Ingredients for the miso roasted veggie rice bowl by Eve Fox, the Garden of Eating blog, copyright 2014

Some scallions and cilantro for added freshness and flavor.

Scallions by Eve Fox, the Garden of Eating, copyright 2014

A bit of chopping and the trays of broccoli and sweet potato were ready for roasting.

Sweet potatoes by Eve Fox, The Garden of Eating, copyright 2015

Meanwhile, as the veggies were roasting and the rice was cooking, I whipped up the dressing - I added a little hot water to thin mine and make it easier to pour. If you have time, make it the day before or first thing in the morning to give the flavors more time to develop.

Roasted broccoli with garlic and lemon zest by Eve Fox, Garden of Eating blog, copyright 2012

Everything got done at around the same time and then it was time to build the bowls. First rice, then some spinach - the heat of the rice and of the roasted vegetables combine to wilt it a little which is nice. Then the miso dressing - no skimping! - and a topping of toasted sesame seeds to add a little, nutty, fragrant crunch.

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Miso Broccoli Sweet Potato Rice Bowl
Serves 4

Ingredients

For the bowl
* 1 cup dried organic short grain brown or black japonica rice or another grain of your choice
* 2 organic sweet potatoes
* 1 large bunch organic broccoli
* 2 Tbsps grapeseed oil
* Sea salt and freshly ground black pepper
* 2-3 cups organic baby spinach or other greens
* 1 cup fresh cilantro leaves, washed, dried and stems removed
* 2 organic scallions, ends removed and finely chopped (optional)
* 2 tsps sesame seeds (either white or black or both!)

For the dressing
* 1 Tbsp minced fresh ginger
* 1 small garlic clove, minced
* 2 Tbsps mild, white or yellow miso
* 2 Tbsps tahini, peanut, almond or sunflower butter (use whatever you think will taste best or have on hand)
* 1 Tbsp honey or maple syrup
* 1/4 cup rice vinegar
* 2 Tbsps toasted sesame oil
* 2 Tbsps olive oil
* A tiny squirt of sriracha (optional)
* 1-2 Tbsp hot water to thin (optional)

Directions

1. Preheat the oven to 400 degrees. Cook the rice according to the directions on the package (or in your head if you know that sort of thing by heart) and set aside once cooked.

2. Cut the sweet potatoes into a 1-inch dice - you do not have to peel them unless you prefer them without the skin but it's both tasty and nutritious so I suggest you leave it on. Rinse the broccoli well and trim the tough ends off the stalks with a sharp knife. Cut the florets into bite-sized pieces then peel the woody skin off the stems and cut them into chunks for roasting - don't throw them away - they taste just as good and have just as much nutritional goodness as the "trees" do.

3. Toss the broccoli pieces and sweet potato pieces with a generous helping of oil (use more if you need it), sea salt and pepper and lay them in a single layer on two heavy baking sheets. Put the trays in the oven and roaste for 15 minutes then remove and flip everything over and rotate the trays unless you have one of those super evenly heated ovens. Put them back in and roast for another 10 or so minutes until nicely browned and tender but not burnt. Depending on the size you've cut them into, one tray make take longer than the other to finish cooking.

4. While the veggies are roasting, make the miso dressing: combine everything in a blender and blend until smooth, scraping the sides down. Taste and adjust ingredients, if needed. I also ended up adding a little hot water at the end since my dressing was really thick and hard to pour.

5. Also while the veggies are roasting, toast the sesame seeds over medium to low heat in a small skillet until fragrant and then remove from the heat and let cool.

6. Now it's time to build your bowl! If you have friends over, I'd recommend that you put all the bowls and the pot of rice out on the table so people can assemble their own bowls - it's fun. Scoop rice into each bowl, toss in the roasted vegetables. greens, cilantro and scallions. Drizzle the dressing over everything and then top with the toasted sesame seeds.

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 or Pinterest.

Thursday, February 20, 2014

Maple Crème Brûlée

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I've been wanting to make crème brûlée ever since our friend, Lana, made these for us last winter. Before that, it had never occurred to me that one could make crème brûlée at home. In my mind, this decadently creamy dessert was reserved for French restaurants, alone.

But it turns out that it's not particularly hard - though you do need to plan ahead since there's both baking and cooling time required. And the result is, not surprisingly, completely delicious. Creamy, sweet, and silky with that delightfully crunchy, caramelized sugar crust you crack with your fork just before digging in to take a little taste of heaven. It's the perfect way to end a cold, snowy day.

Local, pasture-raised eggs from a farm in Fleischmanns, NY by Eve Fox, the Garden of Eating blog, copyright 2014

I thought this was cute - I loved these little notes from the farmer. And I really loved that their hens are pasture-raised. I also chose Organic Valley heavy cream for that same reason - their cows are pasture-raised. It makes for healthier, happier animals and tastier, more nourishing eggs and dairy.

Organic Valley heavy cream by Eve Fox, the Garden of Eating blog, copyright 2014

After consulting a few recipes, I adapted the one I found on my friend Jen's wonderful blog, Use Real Butter which comes via Elegantly Easy Creme Brulee & Other Custard Desserts by Debbie Puente.

The only real changes I made to the original recipe were to add a pinch of salt and to top these beauties with maple sugar instead of turbinado or brown sugar thanks to a suggestion from my friend, Lynn.

A maple sugar leaf by Eve Fox the Garden of Eating blog, copyright 2014

I love all things maple and am always happy to give a little nod to my lovely corner of the world where the sugar maple sap is already flowing whenever the temperature gets above freezing. I've also added a bit more detail to the directions for any of you who are newbies like I was.

Crème brûlées covered with crumbled maple sugar by Eve Fox the Garden of Eating blog, copyright 2014

Although crème brûlée feels like winter comfort fare to me, I am also really looking forward to making it with some of the lavender that grows in our yard come summer.

Caramelizing the sugar on the tops of the maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I am also intrigued by the yummy-sounding lime crème brûlée my friend Susan at On Rue Tatin makes. So many possibilities, so few ramekins. I may have to invest in a few of my own...

We're getting another 2-4 inches on top of the 18 or so inches we have out there already so this seems like the perfect time for these. Enjoy!

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

-- print recipe --
Maple Crème Brûlée
Makes 6 servings

Ingredients

* 8 egg yolks
* 1/3 cup granulated sugar
* 2 cups heavy cream
* 1 tsp vanilla extract
* a pinch of sea salt
* 1/4 cup maple sugar (for the tops - you can also substitute turbinado or brown sugar if you don't want to go the maple route)

Directions

1. Preheat the oven to 300°F. Whisk the egg yolks, sugar and pinch of salt together in a medium bowl until the sugar is dissolved and the mixture is thick and pale yellow. Add the cream and vanilla and whisk until well-combined.

2. Divide the mixture evenly between 6 ramekins or custard cups (if you're using tiny ramekins you may get more than 6 out of this recipe, and fewer than 6 if you're using big cups.) Place the ramekins in a large baking dish, making sure that they do not touch each other or the edges of the dish - I didn't have any single dish that was big enough to hold them all so I used two baking dishes - and then pour an inch or so of water into the dish, being careful not to get any water into the ramekins.

3. Bake until the custard is set around the edges, but still loose in the center (just give the dish a gentle shake with your pot-holdered hand to see if they still jiggle a little bit) for between 40-60 minutes.

4. Once the custard is set, remove them from the oven and let them sit out in the water bath until fully cooled. Remove the cups from the water bath and chill, covered, in the refrigerator for at least 2 hours and up to 2 days.

5. When you're ready to serve these treats, remove them from the fridge and use a paper towel or kitchen towel to dab any condensation off the tops of the creme. Spread a thin coating of maple sugar over each custard - enough to cover it evenly but it should not be thick. Set the oven to broil and put the ramekins on a baking sheet right underneath the broiler. Broil the sugar until caramelized and serve. Be very careful not to burn the sugar - it's all too easy to walk away and forget about them. If you're concerned about keeping the custards cool you can either refrigerate them again after you caramelize the sugar (leave yourself a good 35-40 minutes extra if you want to handle it this way) or you can place them in an ice water bath while you're caramelizing the sugar.

You might also like:

Maple Crème Brûlée

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I've been wanting to make crème brûlée ever since our friend, Lana, made these for us last winter. Before that, it had never occurred to me that one could make crème brûlée at home. In my mind, this decadently creamy dessert was reserved for French restaurants, alone.

But it turns out that it's not particularly hard - though you do need to plan ahead since there's both baking and cooling time required. And the result is, not surprisingly, completely delicious. Creamy, sweet, and silky with that delightfully crunchy, caramelized sugar crust you crack with your fork just before digging in to take a little taste of heaven. It's the perfect way to end a cold, snowy day.

Local, pasture-raised eggs from a farm in Fleischmanns, NY by Eve Fox, the Garden of Eating blog, copyright 2014

I thought this was cute - I loved these little notes from the farmer. And I really loved that their hens are pasture-raised. I also chose Organic Valley heavy cream for that same reason - their cows are pasture-raised. It makes for healthier, happier animals and tastier, more nourishing eggs and dairy.

Organic Valley heavy cream by Eve Fox, the Garden of Eating blog, copyright 2014

After consulting a few recipes, I adapted the one I found on my friend Jen's wonderful blog, Use Real Butter which comes via Elegantly Easy Creme Brulee & Other Custard Desserts by Debbie Puente.

The only real changes I made to the original recipe were to add a pinch of salt and to top these beauties with maple sugar instead of turbinado or brown sugar thanks to a suggestion from my friend, Lynn.

A maple sugar leaf by Eve Fox the Garden of Eating blog, copyright 2014

I love all things maple and am always happy to give a little nod to my lovely corner of the world where the sugar maple sap is already flowing whenever the temperature gets above freezing. I've also added a bit more detail to the directions for any of you who are newbies like I was.

Crème brûlées covered with crumbled maple sugar by Eve Fox the Garden of Eating blog, copyright 2014

Although crème brûlée feels like winter comfort fare to me, I am also really looking forward to making it with some of the lavender that grows in our yard come summer.

Caramelizing the sugar on the tops of the maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

I am also intrigued by the yummy-sounding lime crème brûlée my friend Susan at On Rue Tatin makes. So many possibilities, so few ramekins. I may have to invest in a few of my own...

We're getting another 2-4 inches on top of the 18 or so inches we have out there already so this seems like the perfect time for these. Enjoy!

Maple crème brûlée by Eve Fox the Garden of Eating blog, copyright 2014

-- print recipe --
Maple Crème Brûlée
Makes 6 servings

Ingredients

* 8 egg yolks
* 1/3 cup granulated sugar
* 2 cups heavy cream
* 1 tsp vanilla extract
* a pinch of sea salt
* 1/4 cup maple sugar (for the tops - you can also substitute turbinado or brown sugar if you don't want to go the maple route)

Directions

1. Preheat the oven to 300°F. Whisk the egg yolks, sugar and pinch of salt together in a medium bowl until the sugar is dissolved and the mixture is thick and pale yellow. Add the cream and vanilla and whisk until well-combined.

2. Divide the mixture evenly between 6 ramekins or custard cups (if you're using tiny ramekins you may get more than 6 out of this recipe, and fewer than 6 if you're using big cups.) Place the ramekins in a large baking dish, making sure that they do not touch each other or the edges of the dish - I didn't have any single dish that was big enough to hold them all so I used two baking dishes - and then pour an inch or so of water into the dish, being careful not to get any water into the ramekins.

3. Bake until the custard is set around the edges, but still loose in the center (just give the dish a gentle shake with your pot-holdered hand to see if they still jiggle a little bit) for between 40-60 minutes.

4. Once the custard is set, remove them from the oven and let them sit out in the water bath until fully cooled. Remove the cups from the water bath and chill, covered, in the refrigerator for at least 2 hours and up to 2 days.

5. When you're ready to serve these treats, remove them from the fridge and use a paper towel or kitchen towel to dab any condensation off the tops of the creme. Spread a thin coating of maple sugar over each custard - enough to cover it evenly but it should not be thick. Set the oven to broil and put the ramekins on a baking sheet right underneath the broiler. Broil the sugar until caramelized and serve. Be very careful not to burn the sugar - it's all too easy to walk away and forget about them. If you're concerned about keeping the custards cool you can either refrigerate them again after you caramelize the sugar (leave yourself a good 35-40 minutes extra if you want to handle it this way) or you can place them in an ice water bath while you're caramelizing the sugar.

You might also like:

Sunday, February 9, 2014

Bee Mine? Show Pollinators Some Love This Valentine's Day

Those of you who have not been living under a rock for the past couple of years already know that hives are increasingly not abuzz with, well, anything because honey bees have been dying off at shocking rates for the past eight years.

Although no one knows the exact cause(s) of colony collapse disorder for certain, more and more scientific data points the finger at a new, extremely wide-spread class of toxic pesticides called neonicotinoids or neonics, for short. 

At high doses, neonics can kill bees outright. At low doses, they weaken their immune systems and impair critical brain functions, making it hard for bees to find their food or remember how to get back to the hive. Neonics also remain in the plants and the soil of our gardens for months or even years, continuing to poison bees.
Dead bee by Maury McCown via Flickr
In May, the EU placed a two-year ban on the three most widely-used neonics in an attempt to give their bee populations a chance to recover while they gain more information about the effects of these pesticides.

But so far, the U.S. response has been to pretend the fact that our honey bees are dying in droves is not a huge, food security and ecosystem-threatening problem. Clearly, a brilliant strategy...

It gets a little worse (but don't despair, I will get to the optimistic part in a moment, promise!), a recent report found bee-killing pesticides in more than half of the “bee-friendly” plants sold at stores like Home Depot and Lowe’s -- with no warning to consumers.

This means that many people who’ve been trying to help by filling their yards and gardens with bee-friendly plants have been unintentionally poisoning the very bees they’re trying to protect. Oh, the humanity!!! If it weren't so sad, it would definitely be funny.

But before you start thinking up ways to get EU citizenship, I want to share a simple way you can help the bees this week. Join the national swarm for pollinators by asking Home Depot and Lowe's to stop selling these bee-killing pesticides.

Show Bees Some Love. Tell Home Depot & Lowe's to Stop Selling Bee Killing Pesticides.

This will help and it is really easy - it'll take less than two minutes to send your message. And if you're feeling extra fired up, you can also call Home Depot (1-800-466-3337) and Lowe's (1-800-445-6937) to make sure they get the message.

Then please share the campaign to "build the buzz" this week. And stay tuned - there are some other great opportunities to get involved in helping honey bees coming up very soon.

Awareness is growing and I think we can turn the tide soon and convince our government to follow the EU's lead if enough of us get involved.
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 or Pinterest.

Saturday, February 1, 2014

Miso-Sesame Roasted Broccoli & Sweet Potato Rice Bowl

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

I made this for dinner earlier this week and it was a hit! Warm and filling, with a great mix of flavors - savory, sweet, a little bit spicy (thank you ginger and sriracha) with that wonderful umami that miso brings to the equation.

I like a nutty, short grain brown rice for these bowls. Or Lundberg's Black Japonica or Forbidden rices are nice, too.

Brown rice is ready by Eve Fox, Garden of Eating blog, copyright 2011

I washed some lovely organic broccoli.

Organic broccoli by Eve Fox, the Garden of Eating blog, copyright 2014

And scrubbed a few of our homegrown sweet potatoes. I love the varieties we grew - both have yellow flesh but one is a Japanese purple-skinned and the other has a lighter skin.

Sweet potatoes from our garden by Eve Fox, The Garden of Eating, copyright 2015>

Baby spinach, a mellow, white miso, fresh ginger, garlic and a few other things to round out the dressing.

Ingredients for the miso roasted veggie rice bowl by Eve Fox, the Garden of Eating blog, copyright 2014

Some scallions and cilantro for added freshness and flavor.

Scallions by Eve Fox, the Garden of Eating, copyright 2014

A bit of chopping and the trays of broccoli and sweet potato were ready for roasting.

Sweet potatoes by Eve Fox, The Garden of Eating, copyright 2015

Meanwhile, as the veggies were roasting and the rice was cooking, I whipped up the dressing - I added a little hot water to thin mine and make it easier to pour. If you have time, make it the day before or first thing in the morning to give the flavors more time to develop.

Roasted broccoli with garlic and lemon zest by Eve Fox, Garden of Eating blog, copyright 2012

Everything got done at around the same time and then it was time to build the bowls. First rice, then some spinach - the heat of the rice and of the roasted vegetables combine to wilt it a little which is nice. Then the miso dressing - no skimping! - and a topping of toasted sesame seeds to add a little, nutty, fragrant crunch.

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Miso Broccoli Sweet Potato Rice Bowl
Serves 4

Ingredients

For the bowl
* 1 cup dried organic short grain brown or black japonica rice or another grain of your choice
* 2 organic sweet potatoes
* 1 large bunch organic broccoli
* 2 Tbsps grapeseed oil
* Sea salt and freshly ground black pepper
* 2-3 cups organic baby spinach or other greens
* 1 cup fresh cilantro leaves, washed, dried and stems removed
* 2 organic scallions, ends removed and finely chopped (optional)
* 2 tsps sesame seeds (either white or black or both!)

For the dressing
* 1 Tbsp minced fresh ginger
* 1 small garlic clove, minced
* 2 Tbsps mild, white or yellow miso
* 2 Tbsps tahini, peanut, almond or sunflower butter (use whatever you think will taste best or have on hand)
* 1 Tbsp honey or maple syrup
* 1/4 cup rice vinegar
* 2 Tbsps toasted sesame oil
* 2 Tbsps olive oil
* A tiny squirt of sriracha (optional)
* 1-2 Tbsp hot water to thin (optional)

Directions

1. Preheat the oven to 400 degrees. Cook the rice according to the directions on the package (or in your head if you know that sort of thing by heart) and set aside once cooked.

2. Cut the sweet potatoes into a 1-inch dice - you do not have to peel them unless you prefer them without the skin but it's both tasty and nutritious so I suggest you leave it on. Rinse the broccoli well and trim the tough ends off the stalks with a sharp knife. Cut the florets into bite-sized pieces then peel the woody skin off the stems and cut them into chunks for roasting - don't throw them away - they taste just as good and have just as much nutritional goodness as the "trees" do.

3. Toss the broccoli pieces and sweet potato pieces with a generous helping of oil (use more if you need it), sea salt and pepper and lay them in a single layer on two heavy baking sheets. Put the trays in the oven and roaste for 15 minutes then remove and flip everything over and rotate the trays unless you have one of those super evenly heated ovens. Put them back in and roast for another 10 or so minutes until nicely browned and tender but not burnt. Depending on the size you've cut them into, one tray make take longer than the other to finish cooking.

4. While the veggies are roasting, make the miso dressing: combine everything in a blender and blend until smooth, scraping the sides down. Taste and adjust ingredients, if needed. I also ended up adding a little hot water at the end since my dressing was really thick and hard to pour.

5. Also while the veggies are roasting, toast the sesame seeds over medium to low heat in a small skillet until fragrant and then remove from the heat and let cool.

6. Now it's time to build your bowl! If you have friends over, I'd recommend that you put all the bowls and the pot of rice out on the table so people can assemble their own bowls - it's fun. Scoop rice into each bowl, toss in the roasted vegetables. greens, cilantro and scallions. Drizzle the dressing over everything and then top with the toasted sesame seeds.

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