Month: January 2024

Jacques Pepin, Main Dishes, Recipe January 29, 2024January 29, 2024

Simple Beef Chili by Jacques

Why do you need to try a simple beef chili by Jacques Pépin? My Hubby and I can think of three good reasons. – First, it’s been a cold January, and Jacques’s recipe will warm you up. Second, the Super Bowl is coming up, and this chili makes a great halftime meal. Third, if you’re looking for a healthy chili that’s different from all the rest, you should try this recipe.

Hello, my friends! I’m sure you’ve had many types of chili with meat. The dish comes from Mexican and Spanish origins. Most modern-day versions use ground beef and are heavy-handed with the spices.

Jacques Pépin comes from a very different cooking tradition. So, his rendition of the dish has subtle variations. For example, he uses lean stew beef rather than ground beef. He also leaves the use of hot sauce and other spices entirely up to you. – His goal was to create a recipe that is both healthy and easy to prepare.

We in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen were intrigued by his recipe. So, we decided to test it out and see how it stacks up against our favorites. In so doing, we learned a couple of important lessons along the way.

Lessons Learned – Beef Chili by Jacques

When we first read Jacques’s recipe for Beef Chili with Navy Beans, we were caught off guard by what he did with the beans. Jacques uses dry navy beans, but he doesn’t say to soak them. – In our experience, we’ve always soaked the beans overnight.

Friends, this is where Jacques taught us two important lessons.

Lesson 1: Use Newer Beans

If you watch this video on Jacques’s Facebook page you will hear him say that the cooking time depends entirely on how old the beans are. If they are older, say 1 or 2 years, you will have to cook them longer. He uses newer beans and usually doesn’t soak them. – The beans from our pantry were fairly old. So, we had to add an extra hour of cooking time.

Lesson 2: Save Time – Soak the Beans

From our Test Kitchen perspective, we would definitely soak the beans overnight. We think this would reduce the cooking time.

How to Cook Beef Chili with Navy Beans – Jacques’s Way

Now that we’ve learned some of Jacques’s techniques for making a healthier chili, here’s his recipe as adapted and tested by the SFH Test Kitchen.

The original recipe appears on page 207 of the cookbook Jacques Pépin’s Simple and Healthy Cooking.

Happy Cooking!!

Recipe, Soups & Salads, Test Kitchen January 23, 2024January 24, 2024

Quick and Easy Winter Soup – Jacques’s way

It’s really been cold here at Serendipity Farmhouse and I need a quick and easy winter soup to keep me warm. So I wondered to myself, “What would Jacques Pépin do?” – Well, in his cookbook More Fast Food My Way, he says,

“Soups are foremost dishes in my life, especially in winter.”

Hi, Chef Blondie here!

Immediately after Jacques declares his fondness for winter soups, he goes on to introduce one of his favorites – an amazingly simple and satisfying Cream of Leek and Mushroom Soup.

It’s truly a great dish. And we in the SFH Test Kitchen are going to share it with you today.

Quick and Easy Winter Soup – Preparation Tip

Jacques says that leeks are essential as a basic ingredient for many of his simple soups. He always keeps some on hand. He also reminisces about how his mother and his aunt often made several variations of leek and potato soup, adding mushrooms or other ingredients.

As a “girl raised in the South” I wasn’t very familiar with leeks. It was fascinating for me to learn how Jacques cleans and prepares this tasty member of the onion family. After watching Jacques prepare leeks in several videos, I learned quite a bit about his technique. For example, he uses a paring knife to trim the leek, but he switches to a chef’s knife to do the slicing. – So here’s a step-by-step view of how to prepare leeks for this soup.

Step 1 – Trim the Leek

Slice off the very bottom portion of the leek. Then trim off and discard most of the green outside leaves from the leeks. Reserve the light green leaves from the center.

Slice off the bottom portion of the leek.

Trim off and discard most of the green outside leaves.

Trim dark green portion of leaves.

Step 2 – Cut the Leek into Quarters

Cut the leeks lengthwise into quarters. If it is a large leek, you can slice it lengthwise one or two more times. Take care in holding the end of the leek firmly so that it doesn’t slip while slicing.

Step 3 – Wash the Leeks

Leeks can be very dirty. There is often a great deal of grit between the leaves. That’s why it’s necessary to wash the leaves thoroughly under cool water to remove any dirt or sand.

Step 4 – Slice the Leeks

After washing, slice the leaves thinly with a chef’s knife. Cut the butt end of the leek into halves and slice. One large leek or two smaller leeks will give you about 2 cups when sliced.

Slice the leaves thinly with a chef’s knife.

Cut the butt end of the leek into halves.

Slice the butt end of the leek.

1 large leek or 2 smaller leeks will give you about 2 cups.

Cook a Quick and Easy Winter Soup – Jacques’s Way

Now that we’ve learned Jacques’s technique for preparing leeks for a quick and easy winter soup, here’s his recipe as adapted and tested by the SFH Test Kitchen. The original recipe appears on page 36 of the cookbook Jacques Pépin More Fast Food My Way.

Happy Cooking!!

It’s really been cold and you need a quick and easy winter soup to keep you warm. Jacques Pépin says make Cream of Leek and Mushroom Soup. It goes together in just minutes, and it's hearty and healthy.

Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen January 12, 2024January 29, 2024

Recipe to Warm the Heart & Soul

These January days are growing colder. It’s the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. And as Christmastide draws to a close, perhaps you’ve decided it’s time to move away from rich holiday foods. You probably want to get back to a healthier way of eating. Today, Chef Blondie will show you a recipe by Jacques Pépin that’s just what you need to get started. It’s both warming and healthy.

Hello, my Friends! Chef Blondie here.

All of us at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen greatly enjoyed our Christmas and New Year’s feasts. But now it’s time to start eating healthy again. That’s why I’ve chosen a recipe from Jacques Pépin’s Simple and Healthy Cooking.

While this recipe isn’t all that simple, it certainly is healthy. And it sure is tasty. It’s more than worth the extra effort. As usual, Jacques not only gives us a great recipe. He also shows us ways to make it healthier. He does this by reducing the amount of fat and salt. And, at the same time, he compensates by increasing flavor and aroma. So, let’s gather our mise en place and see how he does it.

Ingredients for Beef Stew with Red Wine

Jacques says that it’s best to use meat from the shoulder blade or shank. That’s because it’s moist even when most of the fat has been removed. – Remember, Jacques’s objective was to make this dish healthier. – We used stew meat from a well-trimmed chuck roast, cut into 1½” to 2″ cubes.

How do you make Beef Stew healthier?

I gave my Hubby a research assignment. I asked him to determine just exactly what did Jacques do to make his Beef with Red Wine recipe healthier than his well-known Beef Stew in Red Wine Sauce. After he muttered under his breath, scratched his balding head, and shrugged his shoulders a couple of times, my reluctant Hubby got to work. – Here’s what he found.

Jacques thoughtfully eliminated ingredients that were high in fat and carbohydrates. He reduced the quantity of other ingredients. For example, he cut extra virgin olive oil in half. The recipe only used 1.5 cups of wine, instead of a whole bottle. Wherever possible he reduced sodium levels. Then, to make up for the deletions, he added more aromatic herbs and vegetables.

The result of his recipe modifications was a beef stew with spectacular flavor and aroma.

Bouquet Garni for Beef Stew with Red Wine

Jacques doesn’t say so directly, but he uses a simple technique to enhance the aroma and flavor of this beef stew. How does he do it? – The beef is stewed gently in chicken stock and red wine flavored with a bouquet garni. A bouquet garni (garnished bouquet) is a bundle of aromatic herbs that is used to add flavor to soups, stews, sauces, and other dishes.

To make our bouquet garni, we followed Jacques instructions, using a string to tie together a bundle of herbs consisting of:

4 or 5 sprigs fresh thyme
3 bay leaves
a small bunch of fresh parsley
a half a stalk of celery
a few sprigs of rosemary and oregano.

How to cook Beef Stew with Red Wine Jacques’s Way

Now that we’ve learned some of Jacques’s techniques for healthier cooking, here is his recipe as adapted and tested by the SFH Test Kitchen.

The original recipe appears on page 201 of the cookbook Jacques Pépin’s Simple and Healthy Cooking. His introduction to the book says it all.

“… to all cooks Who believe, as i do, that good cooking and good health are inseparable …”

Happy Cooking!!

Any time is the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. While this recipe by Jacques Pépin isn’t all that simple, it definitely is healthy. And it sure is tasty. It’s more than worth the extra effort. Jacques shows us ways to make it healthier by reducing the amount of fat and salt. At the same time, he compensates by increasing flavor and aroma.

Farmhouse Living, Mr. Monte, SFH Food Talk & Recipes, SFH Lessons Learned, Traditions January 4, 2024January 4, 2024

A New Year for Our Farmhouse

Rested and renewed Miss Blondie and I are starting a new year for our farmhouse. We are in the midst of Christmastide, the lights on the tree shine brightly, and there is a warm fire in the wood stove. This is the perfect beginning for our 11th year at Serendipity Farmhouse. – It just doesn’t get any better than this.

Celebrating the Farm House New Year

My beautiful wife and I lived in Japan for over a decade. Our family grew and prospered there. So, it is only natural that our New Year’s Eve celebrations are highlighted by Japanese food and traditions. This year, Chef Blondie made a large batch of Gyoza. – What a treat!

Perhaps in late-January or early-February, Chef Blondie will pull out the electric skillet and show you how our dear friend Reiko made gyoza for us. She will also explain how to make up a large batch and freeze some for use several months later.

Farmhouse New Year Plans

In looking at the statistics for this blog and for our YouTube channel, we’ve realized we have two separate audiences. The first audience, the one that’s been with us since the beginning, consists of our family and close friends.

The second audience, started growing in August and September. The folks in this audience are all about good food. They’ve learned that Chef Blondie and the soon-to-be-world-famous SFH Test Kitchen can be relied upon to provide recipes that are top quality. They also have shown great interest in the Test Kitchen’s take on great chefs like Jacques Pépin and Julia Child.

The truth is we consider both audiences to be important parts of the Serendipity Farmhouse family. This year, Miss Blondie, Pierre LeChat, Mr. Monte, and I will do our best to satisfy your interests and build a farmhouse spirit of togetherness.

A Quick Look into the Farmhouse New Year

As I mentioned earlier, you can expect to see a full post and video on Chef Blondie’s rendition of Japanese gyoza. But before that, she is working on a project around a Jacques Pépin recipe perfect for these cold days of January. So within the week, she will introduce you to Beef Stew with Red Wine from the cookbook Jacques Pépin’s Simple and Healthy Cooking. – Don’t miss it. It’s going to be a good one.

Mr. Monte’s New Year

Mr. Monte’s off to a mixed start this year. He has a minor medical problem and had to visit the vet today. That’s never on his wish list. Nevertheless, he made the most of it and finally figured out where Dr. Meyers stashes her fantastic feline treats.

Classical music? Maybe I’ll come out and look around.

Hmmm? Different exam room and toys.

Certainly not big enough for a Maine Coon.

What cute tasty looking birds.

I’m going to capture the high ground.

Mr. Monte now in command!

Now where are those treats?

Found them! Fuzz Face, don’t snitch!

Come join us for this most auspicious

Farmhouse New Year

Rested and renewed Miss Blondie and I are starting a new year for our farmhouse. There’s going to be good food, good fun, and maybe even a good feline. – Err, perhaps I’m expecting too much.

This blog and our YouTube channel work together. In our blog you will find the full, printable recipes used by our Test Kitchen staff. Our YouTube channel provides video demonstrations of cooking techniques used with our recipes.

We want to do the best for both of our audiences. So, Miss Blondie looks forward to your comments on our posts and videos. Your insights and suggestions are priceless. If you like, you can contact Miss Blondie directly at the email address listed below. You can get to our YouTube channel by clicking on the image below or by scanning the QR code.

Serendipity Farmhouse

Month: January 2024

Simple Beef Chili by Jacques