It’s fall. For me, that’s kind of a big game of “will it roast”? Pineapple? Oh, heck yes! It’s like a dish and the world’s best home fragrance rolled into one. No candle necessary. Hope you love it, too!
Jen’s Roast Pineapple Sauce
2 big fresh pineapples
Remove the peel and core, and pop big glorious spears of pineapple onto a parchment or silpat lined baking sheet and roast at 400 for 30 minutes. I put mine on “cooking time” so it can roast while I work out or whatever and shuts itself off when it’s done.
Blitz in a food processor with:
1 lime – zest and juice
1 pinch of salt
That’s it and it’s a total “Oh baby”! I’m just enjoying it with a spoon, but it’s lovely next to pork, chicken, fish, BBQ, as a taco sauce, or as a compote over pancakes or French toast.
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My food processor – Breville Sous Chef
My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
My favorite non-stick skillet.
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.