We Tried Trader Joe’s Buttermilk Brined Chicken

If you've made the buttermilk brined chicken from Salt Fat Acid Heat by Samin Nosrat, you know how juicy and tender it can be. Add in a gorgeously browned skin and you've got a near perfect roasted chicken. My question was, can Trader Joe's Buttermilk Brined Chicken deliver a similar result? It's only a half…

ByMichelleApril 7, 20220Comments

Baking Recipes

Baked Chocolate Cake Doughnuts

After seeing all these amazing baked doughnuts on various blogs, I finally caved and bought a doughnut pan. I've made 3 batches now -- caramel apple (minus the caramel topping), and 2 chocolate ones with different cocoa. But I'm just not sold. They're more like doughnut shaped muffins. Somehow I thought this pan was going to magically make doughnut shop-like doughnuts. I can just hear Alton Brown saying, "That pan's a unitasker. You know better. A real doughnut is fried at 365 degrees for 1 minute per side." And if he said that, he would be right. But that's not where this story ends.

ByMichelleNovember 9, 20111Comment

Book Reviews Recipes

Zoku Popsicle Maker: Lemon Buttermilk Sherbet Pops

I must have looked for David Lebovitz's The Perfect Scoop for almost 6 months at my fave used bookstore, thinking a copy would turn up eventually. It never did. And now I know why! You'd be crazy to give up this book! Covering ice cream, gelati, sorbetti, granitas and a full spectrum of accompanying sauces, The Perfect Scoop offers a mix of more traditional (chocolate & peanut butter, rum raisin, chocolate sorbet) and not-so-traditional flavors (orange-Szechuan peppercorn, pear-pecorino, roquefort-honey). If it tastes great on its own, why not in ice cream? The book is a must for anyone who likes frozen treats, dairy or non-.

ByMichelleJuly 26, 20111Comment