Garden Tour & Cream of the Crop

img_8962

thank you slateplate for this beautiful serving tray

Good morning dear followers. Not exactly sure what the weather is like in your neck of the woods, but the mid-Atlantic feels like spring this winter. Bulbs are pushing their bright green shoots through the dirt already with temperatures climbing into the 70’s. Warm and loud thunderstorms are replacing snow. Will it stay this way? Doubtful, but hopeful.

img_8947

speckled trout lettuce in a cold frame

The fear of winter’s return hasn’t stopped me from getting into the garden and finishing  some clean-up. The north wind has a nasty habit of burying the landscape in leaves and riddling the yard with sticks. Being in the garden is as much therapy as cooking, so I don’t mind the dirty work. It’s the best distraction thinking March winds and April showers are just around the corner.

img_8945

hoping for some fresh asparagus in a month or two

Good Grief Cook thought throughout the gardening/growing season it might be interesting to take you on a good, the bad and the ugly of the garden. It’s February. All looks dark and dead right now, or maybe it’s just asleep. Anyway, this will be your first glance of the winter garden. Should be fun to watch it transform month to month. Let the tour begin.

img_8950

protecting the fig trees-unveiling come May

Hope you have enjoyed these few photos today. In addition to the garden I am working on improving my photography and food styling. Isn’t that black slate tray beneath the creme brûlée a natural beauty? It’s made in the USA. You will be seeing a lot of it. Thank you, Garmon for this gift.

img_8949

sleeping raised bed

Let’s make some creme brûlée. It seems to be the cream of the dessert crop. I posted this photo on instagram and was surprised to learn how many people consider creme brûlée their favorite dessert. A simple, but rich and creamy vanilla custard topped with crispy caramelized sugar….okay I get why people love it so much. Plus it involves fire.This recipe is adapted from Christopher Kimball’s Dessert Bible.

img_5316

Crème Brûlée

1 cup heavy cream

1 cup light cream

3 eggs

½ cup sugar, divided

1/8 teaspoon fine salt

1 ½ teaspoons vanilla

Heat oven 300F. Place a cloth napkin over the bottom of a roasting pan. Place 4 (5-inch) brulee dishes or 6 ( 6 oz) ramekins in the roasting pan leaving space between each dish. Boil water in a tea kettle or a pan with a spout. In a saucepan, bring the heavy cream and light cream just to a simmer. (you should see whisps of steam). In a medium bowl, whisk eggs, ¼ cup sugar, salt and vanilla. While gently whisking, very slowly pour hot cream mixture into the egg mixture until combined. Strain mixture into a large measuring up or bowl with a spout. Divide mixture evenly among brulee dishes or ramekins. Pour hot water into roasting pan until it comes up half way the sides of the dishes. Bake 25 to 35 minutes or until custards are set but still quiver in center. Remove from water bath and cool. Chill in the refrigerator for at least 2 hours. Can be made 2 or 3 days in advance at this point. Just before serving sprinkle tops evenly with remaining sugar. Using a kitchen torch melt the sugar. Serves 4 to 6

img_8941

my little jelly bean dressed for some garden work

4 thoughts on “Garden Tour & Cream of the Crop

  1. Wish we lived closer Lisa! I love gardening too! I need to get the leaves out of my garden. I did it in the fall but there are leaves caught in my asparagus and in my chives that have started coming up. I didn’t cover my fig trees, but since this has been a mild winter, I think that the branches will be okay.The past few years they died off and the fig trees have grown branches from the bottom. I love creme brulee and your recipe looks and sounds heavenly! And last but not least, your little jelly bean is growing so quickly and she as adorable as she can be!!!!! Happy early Spring!!!!!

    • Me, too, Ronna. We have lots of oak leaves in the yard that seem to smother everything, so I rake them away in layers a little at a time. Such a chore, but it must be done. I think my fig trees are sweating to death right now-LOL and think yours will be fine. Your daffodil photos are so beautiful and I can’t wait for mine to open and brighten things up. Annabelle is crawling and trying to stand up now–will be needing roller skates soon. Enjoy the recipe-really so simple.

Comments are closed.