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Fresh pineapples are one of my favorite fruits to have around. Not only are they good looking just sitting there, but the fruit itself is absolutely delicious and the fronds can be used to garnish various desserts and cocktails, too! I buy whole pineapples on a regular basis and use them to make pineapple upside down cakes, smoothies and fruit salads. They also make excellent sorbets. This Buttermilk Pineapple Sorbet uses just four ingredients, yet produces a wonderfully refreshing dessert that is perfect for hot summer days.
You will first need to prepare your pineapple by cutting off the outer skin and removing the core at the center, but the sorbet base takes just minutes to prepare from start to finish. Once you’ve put in the work, you’ll be rewarded by an absolutely fantastic sorbet. The pineapple is blended with sugar and buttermilk in the food processor until it is very smooth and all the sugar has been dissolved. The high speed of the food processor helps the sugar to dissolve, even without adding heat! In fact, you don’t want to add heat to the fresh pineapple because it will change the flavor of the fruit a bit and the sorbet just won’t be the same.
You’ll taste a lot of the pineapple, but its bright fruity flavor is balanced by a wonderful butteriness from the buttermilk. The pineapple has some natural acidity that is almost neutralized by the tang of the buttermilk, which makes the sorbet feel especially creamy. I added in a bit of vanilla extract, which compliments the buttermilk well and simply helps make the sorbet a bit more complex.
The sorbet can be made in an ice cream maker, but it can also be made without one. If you don’t have an ice cream maker, you can pour the sorbet base into a shallow baking dish (8×8 or 9×9 pan, preferably pyrex) and place it in the freezer. After 1-2 hours, give the partially frozen sorbet a good stir with a fork to break up the larger ice crystals. Repeat the stirring process once more, after another 30-45 minutes, then allow the sorbet to freeze completely overnight. The resulting sorbet will still be nice and creamy, only a bit less so than sorbet churned in a regular ice cream maker, and it will still be absolutely delicious.
And, just in case you’re wondering, this can be made with canned pineapple that is packed in juice or with frozen pineapple chunks (defrosted). But I highly recommend sticking to fresh pineapple for the best results with this one!
Buttermilk Pineapple Sorbet
16-oz fresh pineapple
2/3 cup sugar
3/4 cup buttermilk
1 tsp vanilla extract
Combine all ingredients in a food processor and whizz until mixture is smooth and all of the sugar has been dissolved, 60-90 seconds. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
Bring the family together and makes a complete breakfast with just one appliance. Enjoy a cup of coffee with the four-cup coffee maker, then treat the family to a variety of breakfast meats and eggs cooked on the large, non-stick griddle. The multi-functioning toaster holds up to four slices of bread at a time, and is perfect for 7-inch frozen pizzas, hot sandwiches, desserts and more. For added safety, a 30-minute timer is included with automatic shut off. When the meal is done, the griddle and oven tray remove for easy cleanup.
I think just about everyone has an Instant Pot by now, right? If you’re one of the handful who don’t and aren’t familiar with Instant Pots, they are electric pressure cookers with a slew of other functions.
You can use the Saute function to brown meat before you pressure cook it, all in the same pot. It also makes the BEST cheesecakes and bone broth in just 2 hours using the pressure cooker function. (Not together, though. Ew.)
You can also make rice and yogurt in it or use it as a slow cooker. It’s pretty much my favorite kitchen appliance. (Sorry, stand mixer. You’ve been dethroned.)
My favorite use? Eggs. I know that seems basic, but once I started making hard cooked eggs in my Instant Pot, I never went back to boiling.
What really blew my mind was making poached eggs in my Instant Pot, which is what I’m going to chat about today. I’ve also got an amazing Southwest Eggs Benedict recipe for you, so stick around for a few minutes.
To poach eggs in an Instant Pot, you’ll need some silicone poaching cups. I found some inexpensive ones on Amazon.
And I’m willing to bet everyone has a glass measuring cup. You’ll need that, too.
To prep your Instant Pot, pour a cup of water in the bottom of the insert pot, then put the wire rack on the bottom. (Your Instant Pot will come with a rack. No worries.)
It’s easier to place the poaching cups on the wire rack and then pour the egg into the cups using a glass measuring cup. Cracking the egg into the measure cup first also allows you to check for broken shells and to make sure the yolk isn’t broken.
You can fit up to five silicone poaching cups in there, but that fifth one is a tight fit and might produce some wonky looking poached eggs. If you’d like them to look uniform, then just use four. You could also just do one if you’re having a solo brunch.
Set the Instant Pot on manual (I use the “manual” or “pressure cook” button) for 3 minutes.
This is super important: Once the pressure-cooking time has ended, IMMEDIATELY switch the steam valve to venting and get all that steam out. You’ll want to get those eggs out as quickly as you can because if you leave them in there with all that steam for just a minute longer, you’ll overcook the yolks.
Trust me on this.
Once you get the cups out, you can remove the eggs by running a big spoon along the bottom and lifting it out—kind of like scooping an avocado half out of its skin.
See? It comes right out.
I turn mine upside down on a paper towel-lined plate to soak up any extra moisture. Sometimes a little water will accumulate on top of the eggs from the Instant Pot.
This particular yolk was at the bottom of the poaching cup so it nearly leaked out when I was taking it out of the cup. Most of the time it won’t be like this. But even so, the yolk stays in the egg pretty well.
Now it’s time for the fun part.
Traditional eggs benedict calls for ham, but I swapped that out for a browned Mexican chorizo patty on my English muffin. (I realize this looks like a hamburger, and putting a poached egg on a hamburger is also an excellent idea.)
I also topped it with an avocado slice and a drizzle of chipotle-lime Hollandaise sauce.
That sauce is the most delicious thing I have made all month. Truly. And I made it in my blender in about 5 minutes. (Directions in the recipe below!)
I added a pinch of dried chipotle powder to make it more pretty. And delicious.
If you eat a gluten-free or low carb/paleo diet you can use roasted sweet potato slices in place of the English muffin. I actually preferred that way and loved the bit of sweetness from the potatoes.
Seriously, if batch cooking poached eggs doesn’t convince you to buy an Instant Pot, I’m not sure what will. It makes such a fun, little brunch option! And since the eggs cook so quickly, it’s easy to make multiple batches for a small crowd.
This Cuisinart food processor is designed to perform just about any food prep task a recipe calls for. It’s big enough to chop ingredients for a party-sized portion of salsa, and powerful enough to turn a full work bowl of veggies into healthy pureed soups in seconds. Rubberized touch pad controls, and reversible shredding and slicing discs make this food processor a favorite of creative home cooks!; Cuisinart elemental 8 cup food processor, white. Features: 8 cup work bowl with measurement markings|350 watts for powerful food prep performance|Reversible shredding and slicing discs – medium to fine|Convenient rubberized controls – High Low Off and Pulse|Integrated feed tube to add ingredients during processing|Easy-to-clean removable parts are dishwasher safe|Limited 2 year warranty|BPA free
Your Herbs, Your Way
So you’ve got a beautiful basil plant with leaves ripe for the picking.
After you’ve picked the cream of the crop, you’re faced with the arduous task of pulling the leaves apart by hand, smashing them with a kitchen knife, or slicing them with typical kitchen scissors.
With multipurpose, stainless steel herb scissors from Chefast™, you can do those prime herbs justice and keep them as fresh as possible for your hungry guests. Just a few quick snips, and you’ll create the ultimate herb infusion or refreshingly delicious garnish. No need to pound away with a knife and leave most of the flavor on the cutting board.
More Than a Kitchen Gadget: While we created these shears to help in the kitchen, they’re also fantastic as arts and crafts tools. Cutting heavy-duty paper or strips of fabric has never been easier.
Comfort Counts: What good are the most effective herb scissors if they mangle your hands every time you use them? With our premier TPR grip, you can cut in comfort every time without worrying about slippage.
All In: With a cleaning comb and protective cover, plus two drawstring herb bags, this sleek, attractive package contains everything you’ll need to make the most of your cool new kitchen tool.
Give The Gift Of A Clean Cut: We took care to put all this together in a stylish box that anyone would be thrilled to receive. Whether it’s a shower, housewarming, wedding or annual gift grab, this shear set makes a fun gift that’s actually useful!
Got You Covered: With our 100% lifetime warranty, we guarantee that these scissors will perform their best for years to come. If anything ever goes wrong, we’re right here with a free replacement.
Lock In That Delicious Flavor and Snip Like a Pro: Order Your Chefast Herb Scissors Today
A modern approach to cooking at home, with more than 70 innately flexible recipes.
The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied.
Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home.
The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.
Spring is here and so is the spring holiday Novruz! A lot of holiday baking has been done by Azerbaijanis around the world to celebrate the arrival of spring on March 21st. Along with scrumptious multi-layered pakhlava (baklava) and tender nut-filled shekerbura, spice-stuffed savory breads called shorgoghal are among the bakes to adorn generous festive tables every year.
The following is the updated version of the recipe I first published on the blog on March 17, 2011, then in my cookbook Pomegranates and Saffron. I have been improving the recipe ever since, hence the update, so that from now on you can make better shorgoghal each and every time.
Don’t wait for Novruz to make these tasty breads. They are good all year long! Serve with black tea (some prefer sweetened black tea to go with shorgoghal). A good shorgoghal is supposed to be crispy and flaky around the edges, slightly tender on the inside, with visible multiple layers all around. Enjoy and Happy Novruz!
Roasted red peppers are my favorite pantry item; well, they’re up there alongside jars of good marinara sauce. You can turn a jar or two of roasted red peppers into so many different recipes, from soups to sauces to panini to dips. The flavor is mild and slightly sweet, and I’m always amazed at how much I love them. This soup boasts two whole jars of the beauties, and it’s perfect for lunch or dinner.
Plus, it’s purty. You’ll love it!
(Side note: Hi, friends! *Waving*…)
Now it just needs cream. I add about a half a cup, or up to 5 gallons. Just kidding about the 5 gallon part, but my point is that if you wanna add more cream, you should live the life you were born to live and just add it.
And truth be told, I probably added 3/4 cup of cream.
Okay, a cup.