Author: Blondie

pasta recipe
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Summer

How to Cook Jacques’s Summertime Pasta – Chef Blondie’s Test results

The July sun is beating down and the mercury is rising, that makes this the perfect time to try Jacques Pépin’s Summertime Pasta. After all, the last thing the SFH Test Kitchen wants is to spend hours in a hot kitchen. But that doesn’t mean that we’re ready to sacrifice delicious, satisfying meals. The fact is, Jacques’s pasta recipe is the perfect solution for these sweltering July days. It’s quick, easy, and bursting with fresh, seasonal flavors.

summertime pasta

Hello my friends. – What I love most about this Summertime Pasta is how it allows the natural flavors of the produce to shine. There’s no need for heavy sauces or complex seasonings – just pure, unadulterated deliciousness. It’s the kind of meal that nourishes your body while delighting your taste buds.

One of the best things about this dish is how easily it can be adapted to suit your personal tastes and the ingredients you have on hand. For example, we added diced shallot to the recipe. Either shallot or red onion work beautifully to add a subtle, savory depth of flavor.

Although Jacques’s Summertime Pasta is similar to his Pasta Primavera recipe, the flavor is different due to the selection of vegetables. See our Post Pasta Primavera Your Grandkids will Love. Also check out Jacque’s cookbook Fast Food My Way for other quick and simple recipes.

Summertime Pasta in 4 Simple Steps

The beauty of this dish lies in its simplicity. With just a handful of wholesome ingredients – ripe tomatoes, zucchini, mushrooms, shallot, etc. – you can create a vibrant, flavor-packed meal that feels indulgent without weighing you down. And the best part? It all comes together in a matter of minutes. – Take a look at the four simple steps.

Step 1 – Mix the Vegetables

Start by dicing up the tomatoes, zucchini, mushrooms, and shallot. The small, uniform pieces not only look beautiful, but they also allow the flavors to meld together seamlessly. Toss these veggies with a bit of olive oil, salt, and pepper, and you’ve already got the makings of a delicious sauce.

Step 2 – Prepare the Pasta

About 20 minutes before serving time, bring salted water to a boil in a large saucepan or pot. Add the pasta, stir well, and return to a boil. Boil, uncovered, over high heat until cooked to your liking (slightly al dente for us).

Step 3 – Microwave Vegetables for 2 Minutes

While the pasta is cooking, put the bowl containing the vegetables in a microwave oven. Cook on high for 2 minutes, or until lukewarm. This helps to soften the tomatoes and zucchini, creating a perfectly balanced texture.

Step 4 – Drain the Pasta and Add to Vegetables

Drain the pasta thoroughly and add it to the warmed vegetable salad. Sprinkle with the Parmesan cheese and basil and toss well. Divide among four warmed soup plates. Serve immediately.

Summertime Pasta – Summary

So, the next time the summer heat has you feeling uninspired in the kitchen, turn to Jacques Pépin’s Summertime Pasta. It’s a celebration of the season’s bounty and a testament to the power of simple, seasonal ingredients. What more could you ask for?

Happy Cooking!

Jacques Pépin's Summertime Pasta recipe is the perfect solution for sweltering summer days. It's quick, easy, and bursting with fresh, seasonal flavors.
veggie haul
Farmhouse Living, Miss Blondie, Rappahannock Neighbors, SFH Food Talk & Recipes, Test Kitchen

Fantastic Produce Cornucopia for a Practical Woman

Joining a CSA can be a great deal! Hubby and I have made a video of my weekly veggie haul that shows you why.

veggie haul

Hi! Chef Blondie here.

Last year, in our post Can Joining a CSA be a Good Deal?, we showed you the many benefits of joining a CSA farm (Community Supported Agriculture).

We are now four weeks into this year’s CSA season. We thought you might be interested in joining me as I head over to Waterpenny Farm to do my weekly veggie haul.

So, read this post for some background info. Then watch the video to see what one might find on a weekly veggie haul.

By the way, you might notice that I’m wearing shades in the video. Well, that’s because I’m still recovering from recent eye surgery and bright light causes me discomfort. I’m expecting things will be much better in a week or two. Many thanks to those who prayed for me over the last several weeks.

What’s a CSA?

Community Supported Agriculture (CSA) is a production and marketing model whereby consumers buy shares of a farm’s harvest in advance. In exchange for this, farmers commit to supplying sufficient quantity, quality, and variety of products. The consumers and farmers share the risks and benefits of food production.

If you’re interested in a how a CSA works, check out Waterpenny’s website here. Eric Plaksin and Rachel Bynum give a great rundown of how their CSA came to be and they highlight their service to the community. They also talk about pricing for shares and half shares, describing what products are available over the course of a season. – There’s a lot more to running a CSA than you might think, and Eric and Rachel provide many valuable insights.

SFH and Waterpenny – An Interesting Relationship

In a sense, CSA members support the CSA farm as if it were their own. That means, through the lean years as well as through the good years. And that’s been our relationship with Waterpenny Farm for the past 8-9 years. There are times when our half share overwhelms us. So, we have to give away excess produce to our children and friends. There are other times when we wish the weather had been kinder to our CSA.

But here’s the secret to what makes the Serendipity Farmhouse – Waterpenny Farm relationship so worthwhile to us.

If you’ve read our posts, you know we grow our own herbs, and vegetables. We can or preserve most of what we grow.

We know we can’t grow everything we want or need. So, we stick to our favorites – tomatoes, okra, garlic, green beans, and hot peppers.

love your garden

Although our garden production overlaps with what Waterpenny provides us, Waterpenny grows a host of other products that are not within our capability to grow. – And when we’re one pound short of tomatoes for canning, Waterpenny always comes through.

The bottom line is, come canning season, we have everything we need. There are no trips to Walmart for veggies during the summer. – In essence, Waterpenny becomes a virtual extension of the vast 1.203-acre Serendipity Farmhouse Estate.

What does a half share veggie haul look like?

I think you’ve got the picture now. By working with products from our CSA, we’ve managed to solve a large part of our original food procurement problem. In answer to the question “Can joining a CSA be a Good Deal?” The answer for us is ‘yes.’ As an illustration of that, here are pictures showing some veggie hauls from last year and last Thursday.

veggie haul
Typical Veggie Hauls

If there’s a downside to all this feast of plenty, it’s difficult to find. But when this much fresh food comes into our kitchen every Thursday, we have to plan meals to ensure nothing is wasted. It’s amazing how many innovative recipes we’ve developed to make the best use of this great bounty.

My weekly CSA veggie haul.
blueberry sourdough muffins
Breads, Recipe, Sourdough

The Best Blueberry Sourdough Muffins Ever

At the Serendipity Farmhouse Test Kitchen, we’re always looking to put our own unique spin on classic recipes. When our staff stumbled upon the Blueberry Sourdough Muffin recipe by Susan Reid at King Arthur Baking, I knew it was the perfect recipe to showcase the incredible baking and milling skills we have access to here in our humble Test Kitchen.

Hello my friends! Chef Blondie here. – To make this recipe adaptation come together, I relied on my Hubby, our resident sourdough expert. It was his job to make sure our sourdough starter, affectionately named Mrs. Patmore, was ready to do her job. So, Hubby fed her in the morning on baking day and made every effort to keep her warm and cozy.

blueberry sourdough muffins

Mrs. Patmore is a lively culture. Hubby has faithfully fed and nurtured her for over a year. Over time, she has developed deep, complex flavors that I knew would pair beautifully with the sweetness of blueberries.

What We Changed in Our Blueberry Sourdough Muffins

When it came time to conduct our test we followed the King Arthur recipe as a guide, but made a few key adjustments to really make the recipe our own. We made the changes to fit in with everyday cooking in our farmhouse kitchen and to suit our personal preferences. Here are the two most significant modifications.

Reduced Baking Temperature

The original recipe calls for an oven temperature of 425°F. With muffins and similar items, I find this temperature to be a bit too high. I think it increases the chance of scorching and overcooking. So, I reduced the temperature to 400°F. Of course that meant that the baking time had to be increased to about 30 minutes.

Home-Milled Cornmeal

In the past, when I have used this recipe I found that store-bought cornmeal is too coarsely ground. The grittiness of the cornmeal tends to detract from the enjoyment of the muffins. Because Hubby is now exploring different ways to use home-milled grains, he provided a now obvious solution.

blueberry sourdough muffins

Using dried corn (not popcorn) he milled cornmeal that was finer, and smoother in texture. As a result, the grittiness disappears from the muffins but the flavor of the cornmeal is retained. – It makes for a perfectly enjoyable, rustic texture and flavor.

Blueberry Sourdough Muffin Test Summary

This SFH Test Kitchen adventure was a great success. The elements of sourdough tanginess, rustic grain flavors, and the sweetness of blueberries combined to make a batch of muffins that were beyond compare. And if you want to make them even better, slather on some great Irish butter. – These are blueberry sourdough muffins you will make again and again.

Watch our video. Give this recipe a try. And most of all – Happy Cooking!

At the Serendipity Farmhouse Test Kitchen, we're always looking to put our own unique spin on classic recipes. When our staff stumbled upon the Blueberry Sourdough Muffin recipe by Susan Reid at King Arthur Baking, I knew it was the perfect recipe to showcase the incredible baking and milling skills we have access to here in our humble Test Kitchen.

chicken Llver pâté
Jacques Pepin, Recipe, SFH Food Talk & Recipes

How to Elevate Homestead Chicken

We prepared this inexpensive chicken liver pâté at the request of a friend. We found that this delightful dish can be prepared quickly from easily obtainable ingredients. This dish takes a product from a humble homestead and transforms it into a exquisite delicacy. With Jacques Pépin’s recipe for Chicken Liver Pâté you can elevate the mundane to a culinary masterpiece.

chicken liver pâté

Hello, my friends! Chef Blondie here.

Here at the SFH Test Kitchen, we found that Jacques Pépin’s recipe for Chicken Liver Pâté is the answer for, not one, but two important questions.

  • “I raise chickens on my homestead. What tasty dish can I make with all those livers?”
  • “I’m having guests over for dinner. What flavorful yet inexpensive hors d’oeuvres can I make for them?

Why make chicken liver pâté?

My Test Kitchen staff and I meet frequently to determine what recipes we should test. Often we decide on a dish that might fit our weekly meal plan, or what ingredients are available in the pantry. – In this case, we prepared this inexpensive pâté in answer to a longstanding request made by our friend Nick at the Quièvremont Vineyard & Winery.

One very important factor in our decision was that we were the beneficiaries of a most serendipitous windfall. The chicken livers came to us from our friends, the Howards. They have a homestead and they raise their own chickens. They graciously donated nearly two pounds of homestead chicken livers to the Serendipity Farmhouse Test Kitchen. Those livers were perfect for use in the country-style recipe devised by Jacques Pépin.

What goes into a country-style pâté?

The ingredients for this chicken liver pâté aren’t exotic or expensive. (See the recipe below.) The only unusual ingredient is two teaspoons of your choice of cognac or Scotch whisky. Since Scotch is a type single malt whisky, we decided to use a single malt made by Copper Fox Distillery, right here in Sperryville.

Happy Cooking!!

    We prepared this inexpensive pâté at the request of a friend. We found that this delicacy can be prepared quickly from easily obtainable ingredients. For those who raise meat chickens or those who have friends with chickens as we do, this dish is an elegant answer to the question, "What can I do with the chicken livers?"
    Jacques Pepin, Main Dishes, Recipe, Spring

    Pasta Primavera Your Grandkids will Love

    When you prepare it with the help of your children or grandchildren, Pasta Primavera becomes special. This adaptation of a recipe by Jacques Pépin gives you the opportunity to share in making a simple, tasty dish. It teaches the young ones in your life about the joys of fresh, seasonal ingredients. There’s nothing better than watching their faces light up as they savor all the vibrant flavors.

    pasta primavera

    Hello, my Friends. Chef Blondie here. – Spring is here! What could be better than making a dish with a name that literally means Springtime? Today, my Test Kitchen staff and I tried out the versatile pasta dish called Pasta Primavera. Jacques Pépin adapted a recipe made by his friend Ed Giobbi. Jacques so loved the recipe that it appears in at least four of his cookbooks.

    Now that our test is complete, we understand why Jacques has devised so many tasty variations of this recipe. – This is a perfect springtime dish. You’re going to love it!

    Why This Recipe Works

    There is a type cooking freedom and freestyle celebrated in this dish. The ingredient list for this recipe is not set in stone. Rather, it is set in springtime, or whatever season it may be when you choose to make it.

    In the four recipe variations we reviewed, there was the simple theme – choose the vegetables you like from what’s fresh in your garden or available in the store.

    pasta primavera

    Cooking with Your Children & Grandchildren

    Of the four recipe variations available to the Serendipity Farmhouse Test Kitchen staff, we selected one that Jacques calls Bow-Tie Pasta in Garden Vegetable Sauce for our test. This recipe appears in A Grandfather’s Lessons: In the Kitchen with Shorey. We thought it important to remind folks that cooking with the young ones in your life can be such a great gift. (See our post: Jacques’s Macaroni and Cheese – How to Cook with your Grandchildren.)

    Resources for Jacques’s Pasta Primavera

    Here are several Pasta Primavera recipe variations presented by Jacques Pépin:

    Of the four recipe Pasta Primavera variations available to the Serendipity Farmhouse Test Kitchen staff, we selected one that Jacques Pépin calls Bow-Tie Pasta in Garden Vegetable Sauce for our test. This recipe appears in A Grandfather's Lessons: In the Kitchen with Shorey. We thought it important to remind folks that cooking with the young ones in your life can be such a great gift.

    chuck roast
    Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes

    How to Master Jacques’s Peculiar Chuck Roast Technique

    The rich aroma of seared beef and fresh garden herbs fills our small farmhouse kitchen; today, we’re making Jacques Pepin’s “Small Chuck Roast with Red Onion Sauce.” Outside our window, the Redbud tree is showing off its springtime colors and our river is surging happily, filled with recent April showers. Whether inside or outside, I can’t think of a place I would rather be; after all, this is my beloved Serendipity.

    Hello, my friends. – For me, Spring is a thoughtful time of year – a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. It also reminds me that it’s now time to make seasonal selections of herbs from my own garden. And that’s why I chose Jacques Pepin’s rather unusual recipe for chuck roast. It’s a dish that clearly welcomes the transition from Winter to Spring.

    Peculiar Technique for a Chuck Roast

    I searched high and low for Jacques’s thoughts on the unusual technique he used for cooking the roast beef in this recipe. – I’m still searching.

    Pondering the Reasons for this Technique

    Although Jacques calls this a roast, that can be misleading. For example, he notes in his recipe that the meat can be grilled instead of being finished in the oven. He doesn’t say whether the meat should be sautéed before it is grilled. I assume he means for it to be either sautéed or braised first and then grilled. My Test Kitchen staff and I will have to try it out.

    After preparing this dish twice now, I think the success of this dish depends almost completely on sautéing the meat long enough for the heat to make its way to the center of the chuck roast. When you place it in the oven, which is only set at 170 degrees, you aren’t so much roasting it as you are actually just allowing the meat to finish and rest.

    Crowning this Chuck Roast with a Glorious Sauce

    In direct contrast to the deceptive simplicity of meat preparation, we found that preparing the sauce was a no-brainer. All you have to do is prep the ingredients and mix them together. – I’m sure this red onion sauce would work well on other types of meat as well.

    There is one caution, however. Go easy with the salt. This sauce doesn’t really need the ¼ teaspoon that is specified.

    Tips for Success

    Here are two tips for success in making this dish:

    • Even if the weight of the cut of chuck is correct, if the thickness is too great, you will have to increase your time for sautéing the meat.
    • Go easy on the salt in the red onion sauce.
    chuck roast

    Final Thoughts from Chef Blondie

    This recipe is tricky and deceptively simple. In fact, it proved to be a real challenge for the entire SFH Test Kitchen staff. Nevertheless, the effort was well worth it. This recipe forced us to ponder the mysteries of the peculiar cooking technique Jacques used. – He is a true master of the culinary arts.

    So, watch our video, try out this recipe, and, as always, Happy Cooking!

    Resources

    The recipe used here was adapted from Jacques Pepin’s Small Chuck Roast with Red Onion Sauce recipe on p. 215 of Jacques Pepin Heart and Soul in the Kitchen.

    For me, Spring is a thoughtful time of year - a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. I'm also reminded that it's now time to make seasonal selections of herbs from my own garden. And that's why I chose Jacques Pepin's rather unusual recipe for chuck roast. It's a dish that clearly welcomes the transition from Winter to Spring.
    Jacques's tomato soup
    Jacques Pepin, Preserving, Recipe, Soups & Salads, Test Kitchen

    How to use your frozen tomatoes

    You stored away your bumper crop and now you’re wondering how to use your frozen tomatoes. You’re also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pépin come to your rescue. Tonight the menu will include Jacques’s Velvet Tomato Soup made from your very own frozen tomatoes.

    So, read the general instructions below. They will enable you to make any type of tomato soup you like. They will also help you to use frozen tomatoes in any number of other dishes from chili to stew.

    The YouTube video and the attached, printable recipe will show you how to make Jacques’s fantastic Velvet Tomato soup à la Jacques Pépin.

    Jacques's tomato soup

    And remember: Happy Cooking!!!!

    How to use Frozen Tomatoes for Tomato Soup

    Frozen tomatoes can be an excellent ingredient for making delicious and flavorful tomato soup. Here’s how you can incorporate them into your soup recipes.

    Jacques's tomato soup

    Thawing and Preparation

    The first step is to thaw the frozen tomatoes. You can do this by placing them in the refrigerator overnight or running them under warm water for a few minutes until they soften.

    Once thawed, the skins should easily slip off. If not, you can make a small slit in the skin and peel it off.

    Adding to the Soup

    After peeling and removing any blemishes or cores, you can add the thawed tomatoes directly to your soup pot. Chop or crush them if you prefer a smoother texture. Some recipes recommend adding a teaspoon of sugar or a splash of balsamic vinegar to balance the acidity of the tomatoes.

    Cooking and Seasoning

    When making tomato soup with frozen tomatoes, it’s essential to simmer the soup for a longer time, around 30-40 minutes, to allow the flavors to meld and the tomatoes to break down. This extended cooking time also helps to evaporate any excess liquid released by the thawed tomatoes, resulting in a thicker, more concentrated soup.

    You can enhance the flavor of your soup by sautéing aromatics like onions, garlic, and herbs before adding the tomatoes and broth. Adjust the seasoning with salt, pepper, and your preferred herbs and spices.

    Blending and Finishing Touches

    Jacques's tomato soup

    For a smooth, velvety texture, you can use an immersion blender or a regular blender to purée the soup once it has finished cooking. If using a regular blender, be cautious of hot liquids and work in batches.

    Finally, you can add a splash of cream, a dollop of pesto, or garnish with croutons or grated cheese for a delightful finishing touch.

    Jacques's tomato soup

    By following these simple steps, you can create a rich, flavorful tomato soup using frozen tomatoes, ensuring that none of their freshness goes to waste. And that’s how to use your frozen tomatoes.

    Resources

    Jacques's tomato soup

    The recipe used here was adapted from Jacques Pepin’s Velvet Tomato recipe on p. 54 of Jacques Pepin Heart and Soul in the Kitchen. Over his lengthy career, Jacques has used several variations of this recipe.

    Other sources used in preparing this post and recipe:

    You're wondering how to use your frozen tomatoes. You're also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pepin come to your rescue. Tonight the menu will include Jacques's Velvet Tomato Soup made from your very own frozen tomatoes. We use a combination of ripe frozen tomatoes, sun-dried tomatoes, and concentrated tomato paste. Of course, fresh ripe tomatoes work just fine.
    shepherd's pie
    Main Dishes, Recipe

    How to Make Shepherd’s Pie

    If you’re looking for a special dish to celebrate St. Patrick’s Day, here’s a recipe that is tasty and authentic. It came to our Test Kitchen from an expert chef whose mother made it for her when she was growing up on an Irish farm. So, let’s find out how to make Irish Shepherd’s Pie from Ballyknocken.

    BACKGROUND

    Hi! Chef Blondie here.

    I had the wonderful good fortune to meet Catherine Fulvio in 2009. She is an Irish TV chef, food writer, author, and proprietor of Ballyknocken House and Cookery School. It was at her cookery school that I learned how to make scones. That’s a day I will always treasure.

    Catherine was born and raised at Ballyknocken, a working farm. She recalls how, whenever there was need for a tasty comforting dish, her mother always returned to her family Cottage Pie recipe. Catherine says it brings back fond memories of growing up on the farm.”

    shepherd's pie

    Shepherd’s or Cottage Pie on St. Patrick’s Day?

    Most of us are familiar with the tradition of eating corned beef and cabbage on St. Patrick’s Day. To be sure, it is the most common dish to be served. However, Catherine Fulvio suggested to the audience of NBC’s Today Show that they make her recipe for Cottage Pie instead. So, if an Irish chef can recommend this dish for St. Patrick’s Day, so can we.

    If you have Catherine’s Cottage Pie recipe, you’re more than halfway to Irish Shepherd’s Pie. Here’s how Catherine explains it.

    “Sometimes we swapped the beef for lamb – to make a yummy Shepherd’s Pie. Some people would argue how traditional Irish is this, but hey, I was reared on it, so it is in my book!”

    That, dear friends, is why we at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen decided to test of Shepherd’s Pie from Ballyknocken.

    A Good Friend, A Fantastic Trip, and a Cooking Class

    shepherd's pie

    You may be wondering how it was I came to be in Ireland those many years ago. It’s a very long story. So, let me shorten it down to a single word – ‘Nancy’. Yes, meeting Chef Fulvio, staying in the finest hotel in Dublin, and seeing the many beautiful sights of Ireland were all due to my dear friend of almost 40 years, Nancy.

    By a virtual lightning strike of pure Serendipity, Nancy received two round-trip, all-expenses-paid, tickets to Dublin. We stayed at the best hotel ever, the five-star Shelbourne Hotel. And included in this windfall from heaven, there was a full day of learning and fun at the Ballyknocken House and Cookery School. – Nancy, thank you for asking me to join you. It was the trip of a lifetime!

    Here are pictures from that most memorable day at the Ballyknocken Cookery School.

    Ballyknocken Cooking School
    Ballyknocken Farm
    The Kitchen Garden
    The farm and the Sheep
    The Shepherd
    shepheard's pie
    More of the Sheep

    Perhaps you want a warm, comforting dish on a cold day. Or maybe you’re looking for a special dish to celebrate St. Patrick’s Day. Here's a recipe that is tasty and authentic. It came to our Test Kitchen from expert Irish chef, Catherine Fulvio. - Let’s try out Catherine's Irish Shepherd’s Pie from Ballyknocken.
    how to make chevre
    Daring Dairy, Recipe, SFH Food Talk & Recipes

    How to make Chèvre goat cheese!

    There was a reason why my Hubby learned how to make Chèvre goat cheese. That reason was me. Let me tell you the story of how that came to be.

    Hi! Chef Blondie here. – You say you like cheese? Go to the store to buy cheese and you get what you get. What you get might be surprisingly delightful or it might not suit your palate at all. For example, buy chèvre (perhaps the least complex type of goat milk cheese), and you might react in the same way I did when my Hubby bought some for me. – It was too sour and too bitter.

    The Sense of Taste and Goat Milk Cheese

    Taste is a puzzling and unusual sense. You can be sure there is more disagreement about flavor than there is about the visual beauty of a sunset. We can usually agree about what we see and what we feel, but flavor and aroma are perceived more personally. So, even though my true love and I could drink goat milk together, we were divided by store-bought chèvre.

    how to make goat milk cheese

    I have a most loving Hubby, and he would never let anything divide us, not even a type of cheese. So, I gave him a present many years ago – a chèvre cheese-making kit. It was a chance I had to take – perhaps homemade goat milk cheese might be better than store-bought.

    how to make goat milk cheese

    My friends, the rest is history. My intuition was sound and now homemade chèvre is a regular and lasting part of Serendipity’s Daring Dairy repertoire. In so doing, I found Reality Farm, the perfect place where my Hubby can go to visit the goats and newborn kids he loves so much.

    We hope you will come to enjoy making your own chèvre as much as we do.

    How to make goat milk cheese – Helpful Hints

    Hint 1 – Start with a kit: Knowing nothing about the process myself, I did some quick research and determined that the market was filled with simple, inexpensive cheese making kits. I selected one and it worked just fine. Since then, however, Hubby has become more confident in his own abilities, and now he purchases his own supplies.

    If you are using a kit, the cheesecloth and cheese mold will be provided. If not, you may need to make a trip to the store or look online to get those items. Everything else you need should already be in your kitchen.

    how to make goat milk cheese

    Hint 2 – Ultra-pasteurized goat milk just won’t work: When it comes to dairy, there is almost always a kitchen controversy. In the case of Julia, Butter & Serendipity Farmhouse, the cause of concern was ultra-pasteurization. Although it seemed to make no difference in making butter, the use of ultra-pasteurized goat milk can adversely affect development of curds for chèvre.

    Although we here at Serendipity Farmhouse have direct access to raw goat milk at Reality Farm, you may have to do some online research to find raw goat milk or simple pasteurized goat milk in your area.

    There was a reason why my Hubby learned how to make Chèvre goat cheese. That reason was me. The reason he keeps making Chèvre is because it tastes so good. This recipe is just one of many that are out there. We've found that it's the one that works best for us. - Give it a try and let us know what you think.
    lentil salad recipe
    Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Soups & Salads

    How to Make Jacques’s Lentil Salad

    Now is the perfect time to try out a great lentil salad recipe. Here’s why. – Mardi Gras feasting and the Super Bowl are behind us. Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.

    Hello, my Friends.

    Almost two years ago, our Test Kitchen tested Jacques’s Lentil Salad recipe. At the time we presented our results, we told you we would have to test this recipe again. That’s because we didn’t have all the right ingredients.

    You deserve our very best effort. So, this time we made sure everything we did with Jacques’s recipe was letter perfect.

    Why Revisit Jacques’s Lentil Salad Recipe?

    Quality of ingredients does make a difference in this recipe. Jacques recommends French lentils (lentilles du Puy), which have a greenish color. In this dish, they are superior to other lentils. That is because they tend to remain more firm when cooked.

    Unfortunately, French lentils were not available to the SFH TK in our first test (See Jacques’ Lentil Salad – SFH TK Test). Instead, we used less-preferred Walmart generic lentils. In this test, we have used the real thing – the French lentils favored by Jacques.

    Purpose & Standards

    The SFH Test Kitchen has a grand purpose. It is to test recipes under the same conditions that confront any amateur home chef. The end goal is to have a fail-proof, go-to recipe. You can list that recipe on your weekly meal plan with the highest confidence. It works for the SFH TK and it will work for you. 

    A Serving Suggestion

    Be careful when presenting this dish. In our first test, my Hubby selected the worst possible dish for showing off the charm of this delightful salad. The Willow Pattern design tends to detract from the visual appeal. I strongly recommend use of a simple white plate or bowl when serving this dish.

    Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.