Author: Ol' Fuzz Face

Jacques Pepin, Main Dishes, Recipe, RV Living, SFH Food Talk & Recipes

How to Prepare an Elegant RV Meal

Join Chef Blondie as she shows you how to prepare an elegant yet easy RV meal by Jacques Pépin. In her latest YouTube video, “Dining by Candlelight,” she takes you on a culinary adventure inside the cramped kitchen of our cozy 24-foot motorhome. You will be amazed by the simplicity and style of this most appetizing dish!

When we arrived at our campsite, the outside temperature was 101°F. Nevertheless, my dear, fearless Chef Blondie demonstrated that she can handle the heat in the kitchen. She also made it clear that anyone can make a tasty dish, even on a getaway trip in a small, hot RV.

Reprise of an Easy RV Meal

On this RV trip, Chef Blondie decided to prepare a delightfully easy RV meal inspired by the legendary Jacques Pépin: Rice with Mushrooms and Steamed Asparagus. This is not the first time the soon-to-be-world-famous SFH Mobile Test Kitchen staff has made this dish. No, almost exactly one year ago, our intrepid crew made their very first YouTube video featuring this same recipe. (See Simple Rice with Mushrooms & Asparagus – Jacques’s Way for the original story and the printable recipe.)

Now one year and over 500 new subscribers later, Chef Blondie confidently steps out in front of the camera, without a script. She’s justly proud of her media ventures highlighting her culinary achievements and her useful cooking tips.

Easy RV Meals Come with Challenges & Rewards

To many, cooking in a motorhome might seem challenging, and it definitely is. Yet, with the right recipe and preparation RV Cooking brings great rewards. In this video, Chef Blondie demonstrates how simplicity and creativity can lead to gourmet meals, no matter where you are. This Jacques Pépin recipe showcases the fresh flavors of mushrooms and asparagus, making it a perfect choice for a romantic candlelight dinner in the camp setting of your choice.

In the video, Chef Blondie provides step-by-step instructions on how to prepare the rice and sauté the mushrooms to perfection. She also shares her tips for proper cooking of the asparagus and ensures that every bite is bursting with flavor. The warm, earthy tones of the mushrooms combined with the vibrant green asparagus create a visually stunning dish that’s sure to impress.

Set the Scene for Elegant Dining

easy RV meals

As we set the scene for our candlelight dinner, Chef Blondie emphasizes the importance of ambiance in dining. With soft lighting and a beautifully set table, she transforms our motorhome into a charming dining space, proving that you don’t need a fancy restaurant to enjoy a special meal.

Whether you’re an experienced cook or just starting out, this recipe is accessible and delicious. Perfect for camping trips or a cozy night at home, it’s a meal that brings comfort and satisfaction. So, grab your ingredients and join us on this culinary journey!

easy RV meals

Don’t forget to like, subscribe, and hit the notification bell for more delicious recipes and cooking tips from Chef Blondie. Let’s make dining memorable, no matter where the road takes us!

grain mills
Breads, Pray, Prepare, Preserve

Grain Mills for a Practical Man

Today, we’re going to talk about grain mills, why to get one and why to use one.

grain mills

Hi! Old Fuzz Face here.

Here I am hand cranking my first grain mill. I bought it in Idaho over 13 years ago. It’s hard to use, the flour is somewhat course, and it’s really slow. Despite all that, it’s never failed me yet. Even though I have two much better grain mills, I’m never going to let this one go.

Grain Mills & Honesty

But let’s start with a little honesty.

  • I’m not a professional baker. In fact, I’m not even much of an amateur baker. But I sure do like a good loaf of crusty bread, and I’ve finally learned how to make one.
  • I don’t have all that much experience milling my own grain, not like those good folks you see on some of the other blogs and YouTube channels.
  • I’m not trying to sell you something. I just want to let you know where I’ve been with grain mills and what lessons I’ve learned.

Why should you mill your own wheat?

Okay, I’ve told you the truth about me and grain mills. Now, I’m going to tell you the best reason I know for getting one.

I’m a practical man and I’ve learned that when I mill my own wheat, I can make a good loaf of crusty bread. It’s tastier than store-bought and it’s more nutritious – Now, I ask you, is there any better reason than that?

My Three Grain Mills

So, let’s look at my three grain mills (the Good, the Bad, and the Ugly). Then we can talk about what lessons I’ve learned since I bought my first grain mill.

grain mills

Well, you just met the Good, the Bad, and the Ugly. In my video below, I will show you how well these grain mills do their job. When you see them in action, you’ll understand why I call them the Good, the Bad, and the Ugly.

Classification of Grain Mills

Now it’s time to give just a bit of technical detail. For my purpose here, there are three types of grain mills made for home use:

  1. Steel Burr Grain Mills: They use steel burrs to grind grains, allowing for adjustable coarseness. Steel burr milling is efficient and these mills can handle various types of grains. Sometimes, they can generate heat and that can detract from the quality of the milled wheat.
  2. Stone Burr Grain Mills: They use two stones to grind grains, resulting in a fine flour with a traditional texture. These machines usually produce flour superior in quality to flour milled with steel burrs.
  3. Impact Grain Mills: They use high-speed blades to grind grains into flour quickly. Typically, they are lightweight and compact. They’re ideal for quick use.

Another huge consideration when researching grain mills is how the mill is powered. The most reliable grain mill I own is my manual grain mill. It doesn’t matter if the electricity is out or you’re boondocking in your RV and you want to make pancakes with fresh flour. That manual grain mill will always give you the flour you need.

There’s a lot to be said for convenience. That’s why I own two electric powered grain mills. Both can produce a cup of flour in just a fraction of the time it takes for my manual grain mill.

Pros & Cons?

I’m not going to give you a long list of pros and cons on each of the three types of grain mills. I’m sure that you’re just as practical as I am and you’re going to do your own research. I recommend that you do just that. Because practical folks learn how to watch out for themselves.

If you watch the video, you will see a live comparison of my three grain mills side-by-side. You’ll see why I have named them as I have. My demo milling 1 cup (125g) of hard white wheat berries with each of the three mills, shows why:

  • The Good grain mill produced a cup of flour in just 43 seconds.
  • The Bad grain mill produced a cup of flour in 1 minute and 36 seconds.
  • The Ugly grain took 3 minutes and 51 seconds to produce a cup of flour.

Now it’s time for you to make up your mind if you want to mill your own grain. If you do, hit the Internet and start your own research. Be honest with yourself on what you really need versus what you would like to have. If you decide to mill your own grain and make your own bread, remember there are three more important points to remember.

Keep it simple, keep it practical, and Happy Baking!

Farmhouse History, Farmhouse Living, Mr. Monte

Can We Unriddle the Amazing Mystery of Our Brick Bar-B-Que?

A beautiful, handmade brick barbeque resides next to our deck on the vast 1.203-acre estate known as Serendipity Farmhouse. That brick barbeque has a mysterious secret. Perhaps you would like to learn what it is.

Hello! – Mister Monte here. Poor Old Fuzz Face had two big problems to solve. In our video, he will tell you about the first one, and I will tell you about the second. It’s an incredible historical mystery

Video Spoiler Alert

I urge you to watch the video I made. You might be surprised to learn that, for the first time in many years, Fuzzy didn’t mess up.

Proper Spelling of Brick Barbeque

Now, you may be wondering about the word “Bar-B-Que” in the title for this post. Here is what I found with regard to the proper spelling of the term for a brick structure used for grilling foods outside. Although some people use the spelling “bar-b-que”, the standard spelling in most contexts is “barbecue”. As you can see, the firm that surveyed our property chose to use “BAR B QUE”.

brick barbeque
brick barbeque

Fuzzy and Miss Blondie have compiled over 200 pages of historical records concerning the history of Serendipity Farmhouse. And only one of those pages ever mentions the brick barbeque.

The question of how that brick barbeque got here was a riddle without an answer. My two big cats were puzzled and perplexed by the mystery.

In 2020, however, the answer to the barbeque mystery began to emerge.

So, there it is for all of my 23,417 feline followers and for you few brave humans who have come to me seeking the truth, the whole truth. Historical research and a serendipitous communication solved the problem of how Serendipity Farmhouse has such a wonderful brick barbeque. – Watch my video, and learn more about just one of the mysteries from the past of our dear Serendipity Farmhouse.

Farmhouse Living, Garden Talk, SFH Food Talk & Recipes

7 Reasons Why We Want to be Garlic Self-Reliant

You might well ask, why would you want to be garlic self-reliant? You can pick it up in any grocery store. Why make a big deal out of growing your own garlic? Let me give you 7 good reasons why.

Hi! Old Fuzz Face here. Living in our nearly century-old Serendipity Farmhouse, with its expansive 1.203 acres of land, the pursuit of garlic self-reliance has become a tremendously rewarding and practical endeavor.

Before I give you our 7 reasons to become garlic self-reliant, let me make a confession. I don’t just love garlic (Allium sativum), I’ve spent my life in pursuit of international garlic adventures. Midway through my list of reasons, I will take a break to tell you about two of those adventures.

Our 7 Reasons Why We Want to be Garlic Self-Reliant

In theory, our 1.203-acre estate could support a great deal of agriculture. We could grow rows of corn, beets, leafy vegetables, etc. Unfortunately, we’re a bit past the age to keep up with such large gardens. Besides that, our soil is very poor in nutrients and very high in rocks. That’s why we have to be selective about what we grow. You can be sure there was never any question that Allium sativum would hold the top spot on our garden list. Here are just seven of the many reasons why.

Reason 1 – Freshness

Growing our own heads ensures we always have access to the freshest possible produce. Store-bought garlic, even from specialty markets, can lose its flavor and aroma over time as it sits on shelves.

We harvest our homegrown Allium sativum at the peak of ripeness and we can use it within two weeks of harvesting. We know it will retain all of its bold and pungent qualities. This freshness translates to a more flavorful culinary experience. Executive Chef Blondie will settle for no less.

garlic

Additionally, we’ve learned several different methods of preserving fresh garlic. We can preserve it in wine or we can ferment it. We even dehydrate it and make our own garlic powder.

Reason 2 – Cost Savings

Purchasing garlic from the grocery store can add up quickly, especially if used frequently in cooking as we do. This vegetable is a relatively inexpensive crop to grow, and the yield from even a small plot such as ours can provide ample supplies for a household. Over time, the cost per pound of homegrown garlic will be a fraction of what one would pay at the store.

Planting
Harvesting
garlic
Drying

Reason 3 – Garlic Variety

Commercial markets typically offer a limited selection of garlic types. They often stock only the most common varieties. By growing our own garlic, we’ve opened up a world of diverse flavors and characteristics. From the robust, pungent hardneck garlics to the milder, sweeter softneck varieties, we can experiment with different types to find the ones best suited to our culinary preferences.

Reason 4 – Organic Control

One of the primary advantages of growing our own garlic is the ability to control the quality and cultivation methods. Some store-bought garlic comes from producers who have treated it with chemicals. Sometimes, it may come from distant regions. This results in a loss of freshness and nutritional value. By growing our own heads, we can ensure that it is free from harmful pesticides. At the same time, we know our Allium sativum will be packed with the essential vitamins, minerals, and antioxidants that make garlic a true superfood.

Time Out For 2 International Garlic Adventures

South Korea 1969 – Kimchi and Much More

My very first international garlic adventure was in the late 1960s when I spent several months in South Korea. That was where I had my first encounter with kimchi.

garlic

China is the world’s largest producer and consumer of garlic. Some sources say Korea is number two. I was young and not prepared for the large quantity of this vegetable found in Korean cuisine. But I soon learned that garlic is a defining feature of most traditional kimchi recipes and many other dishes.

This experience was truly a delight to my youthful palate. Soon I became a denizen of the Korean and Chinese restaurants in that South Korean town. The pungent aroma and flavor of the garlic in the many dishes I sampled led me to seek out garlic-enhanced cuisine throughout the world.

Moldova 1994 – If you can’t beat them, join them.

I had a far more extreme international garlic adventure during a business trip to Chisinau, Moldova in the 1990s.

Picture me having lunch with a group of Moldovan business associates in a fairly high-class establishment. Imagine my surprise when we were served fresh, raw garlic and green onions as an appetizer.

garlic

That moment became a high challenge and test of machismo. Was I man enough to match them one-for-one on the number cloves I ate? I was! – All of us consumed liberal amounts. Needless to say, the subsequent meetings on that warm summer afternoon, in that very small, poorly ventilated room, left a strong impression on my memory.

Reason 5 – Health Benefits of Garlic

Allium sativum is renowned for its impressive array of health-promoting properties. It can boost the immune system and reduce the risk of cardiovascular disease. Because we grow our own, we can be confident that it’s packed with beneficial compounds, such as allicin and antioxidants. Also, this vegetable has long been revered for its anti-inflammatory, antimicrobial, and immune-boosting properties. This makes our homegrown bulbs an invaluable addition to our diet.

Reason 6 – Convenience

Having a ready supply of fresh garlic right at our fingertips has been a game-changer for the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. No more last-minute trips to the grocery store for us. With our own garlic patch, we can simply step into the pantry and find what we need, whenever we need it. This convenience allows us to incorporate this superfood into our cooking more freely, elevating the flavor and nutritional value of our meals.

Reason 7 – Sense of Accomplishment

Growing our own food, like garlic, has been an incredibly rewarding experience. Yearly, we witness the transformation from a humble clove to a thriving plant, and then harvesting first the garlic scapes and then the flavorful bulbs. This leads to a profound sense of accomplishment and pride. This connection to our land and the food we produce is deeply satisfying.

Imagine our joy when we harvest our own fragrant bulbs, curing them to perfection. And the satisfaction increases when we incorporate our garlic in a wide array of culinary creations, from savory stews to zesty pestos.

Summary

After hearing our reasons for wanting to be garlic self-reliant, you might consider doing the same yourself. Miss Blondie and I hope you do.

Regarding my two international adventures, you might want to accuse me of being obsessed with Allium sativum and recipes using it. But I want to reassure you, I am not obsessed. It’s just that, for me, having just the right amount of garlic in my favorite dishes is a Way of Life, and I intend to be garlic self-reliant.

Until next time, Keep it Simple, Keep it Practical, and Happy Cooking!

sourdough troubleshooting
Uncategorized

Sourdough Troubleshooting for a Practical Man

Maybe some of you will understand when I say: “Sourdough bread making can be fun, even when you mess up.” Yep, that’s what I did. I messed up and it ended up in my producing a not so good-looking loaf of bread. But, if it weren’t for that mess up, I wouldn’t have learned how to develop a skill I call Sourdough Troubleshooting. And, let me tell you, Sourdough Troubleshooting is just what every practical man or woman needs to learn to make a good loaf of crusty bread.

sourdough troubleshooting

Hi! Old Fuzz Face here! – Today, I’m going to give you two examples of how I solved sourdough problems using practical “Sourdough Troubleshooting.” But first, I must let you know that it was actually Mr. Monte, our SFH Test Kitchen Quality Control Expert, who taught me how to employ these troubleshooting techniques.
So, without further ado, let’s jump right into Problem #1 – Sticky Dough & A Flat Loaf.

Problem #1 – Sticky Dough & A Flat Loaf

Sticky Dough
sourdough troubleshooting
Flat Loaf

The problem with Sticky Dough and A Flat Loaf first appeared when I attempted to make a loaf that was half all-purpose flour and half home-milled hard white wheat. I followed my basic recipe to the “T”. I used 1½ cups of King Arthur All-Purpose flour.

The King Arthur website gives the weight of its all-purpose flour as 120 grams per cup. So, 1½ cups of all-purpose flour would be 180 grams. Using that statement, I milled 180 grams of hard white wheat to give me the second 1½ cups of flour to make a total of 3 cups.

That’s when Mr. Monte started voicing his disapproval in his straightforward unmerciful way. – He knew things were going wrong. In fact, he even published a highly critical YouTube short showing how wrong it was for me not to listen to him. (See: Fuzzy! You messed up again!)

In essence, he was correct. There was too much water for the amount of flour I used.

Sourdough Troubleshooting by Guesstimate

I weighed a cup of my all-purpose flour. It was 145 grams, that is 25 grams more than the expected 120 grams. That means thall all my loaves before this were roughly 436 grams, 76 grams more than the 360 grams I thought I had been using.

– Simply put, when I used only 360 grams for this loaf, I had too much water. Of course, my dough would be wet and sticky, and my loaf would spread out and be flat.

When I made my next loaf. I compensated by adding equal amounts of flour by weight. That is 218 grams of all-purpose flour and 218 grams of hard white wheat. For the remainder of the ingredients, I used the same amount in the second loaf as I did in the first.

This time, the dough was not sticky, and it rose much better. – Take a look at the two loaves side-by-side.

sourdough troubleshooting

The problem with this method of troubleshooting is, I was merely experimenting based on guesstimates. There was no supporting math or science for my conclusions.

Problem #2 – Recipe Fails to Fit the Standard Percentage

Problem #1 naturally led me to question why all my loaves using 100% all-purpose flour came out perfectly. If I had been using roughly 436 grams of flour, instead of the 360 grams that King Arthur cup to grams conversion would indicate. To troubleshoot this problem, I had to hit the books.

Baker’s Math for Sourdough Troubleshooting

It took a while, but I discovered a whole new world (at least for me) of baking wisdom.

sourdough troubleshooting

That new world was Baker’s Math. – This is where I learned how to troubleshoot using supporting math, science, and centuries of bakers’ observations and experiences.

Rather than bore you with details, let me get to the point. Bakers can work out formulas for baking any quantity of bread by using a common measure of weight. The amount of water, salt, and yeast or sourdough starter is a standard percentage of the weight of the flour. No matter what the weight of flour, it is always considered to be 100%.

In the case of sourdough bread the standard percentages look like this:

sourdough troubleshooting

Of course, the percentages are approximations. With the exception of the flour which is always 100%, the weight of the remaining ingredients can be varied by several percentage points higher or lower. Nevertheless, the percentages shown will normally give you a very good loaf of sourdough bread.

Sourdough Troubleshooting Finds the Problem

After learning about the standard percentage, I then examined my basic sourdough bread recipe and realized there was a problem. – In this graph the gold bars represent the standard percentage. The orange bars represent the percentage of ingredients in my recipe. – As you can see, the water, starter, and salt percentages were all higher than the standard, especially the water.

sourdough troubleshooting

The fact my regular loaves were turning out looking good was because of a fluke. I was unknowingly using more flour by weight than the recipe specified. That fact, unknown to me, compensated for the excess water in the recipe.

Lesson Learned & an Experiment to Prove It

So, as an experiment, I used 432 grams (that is 3 cups using my measuring cup) of King Arthur flour to make a loaf of bread. Instead of using my regular recipe, I computed and used the standard percentages for the remaining ingredients. – The results were amazing. – Look at this loaf of bread.

Now, there’s much more to this story. If you’d like to find out the rest of the story, check out our YouTube video. And, if you’ve learned a little something new and you like what you see, please subscribe to our blog and to our YouTube channel.

Until next time, keep it simple, keep it practical, and happy baking!!

Breads, Recipe, SFH Food Talk & Recipes

Sourdough Starter for a Practical Man

In this post and the accompanying video, I’m going to walk you through what I’ve learned are the essentials of creating and maintaining a healthy sourdough starter. By the time you finish, you’ll know exactly what you need to do to get your sourdough starter up and running.

Hi, Old Fuzz Face here. Let’s pick up where I left off in my post Sourdough Bread for a Practical Man. – There I made two simple statements: “Give me a good loaf of crusty bread.” – “Okay, if you can’t give me what I want, then I’ll make it myself.”

That’s just what I’ve been doing since April 12th, 2023. – But I couldn’t have made that first loaf of bread without Mrs. Patmore, my sourdough starter.

Sourdough baking has become popular, but people find the whole starter process mysterious and intimidating. Since I’m a practical man I had to break through the mystery, find the simple truth, and build my confidence. – A year ago, I did just that. – I did it by reading, viewing YouTube videos, and lot’s of practical practice.

What’s a Sourdough Starter?

“So, what’s a sourdough starter? – Answering this question is as simple or complex as you want to make it. – But I’m a practical man. I just want to make a good loaf of bread. So, all you really need to know is:

A sourdough starter is a mixture of flour and water that has been fermented by naturally occurring wild yeast and lactic acid bacteria. It serves as a natural leavening agent in bread baking, providing flavor, texture, and rise to the dough.

Creating Your Own Starter

Folks, the bottom line is: There are many ways to get your own sourdough starter. If you’re a practical person like me and you don’t have time to waste, call up one of your friends or go to a health food store to get what you need.

sourdough starter

That’s why, after two miserable failures, Chef Blondie and I bought a San Francisco Sourdough Style Starter Culture made by Cultures for Health.

We began making the starter on March 28th. We followed the instructions precisely. By April 11th we had sourdough starter mature enough to make this loaf of bread. 

It wasn’t very pretty, to be sure. But that loaf was tasty. – Since that day, Mrs. Patmore has served us faithfully. We have shared her with several friends. She’s a great companion in the kitchen.

Sourdough Starter – Feeding & Maintenance

sourdough starter

There are many different regimens that can be used to feed and maintain your sourdough starter. Your requirements concerning the number of loaves per week, additional sourdough recipes, such as muffins, crackers, etc. will determine how much starter you need. For example, I’m a more casual baker and I only need one or two cups of starter per week. So, much of the time I can store my starter (Mrs. Patmore) in the refrigerator.

Here’s the basic five-step feeding and maintenance cycle I use with Mrs. Patmore and my master sourdough bread recipe when I’m baking only one loaf per week:

Step 1: Remove from Refrigerator

On the day when the dough is to be prepared, remove the starter from the refrigerator. (There is usually less than a cup of starter in the container.)

When we get to step 5, you will find out that this starter was fed just before it was stored in the refrigerator. So, once the starter gets to room temperature, it will reactivate and begin to grow in volume.

Step 2: Feed & Allow to Develop

Two or three hours prior to preparing the dough, feed the starter with a quarter cup of flour and about the same amount of filtered water. Now that Mrs. Patmore is warm and fed, she’s really ready to get to work.

Step 3: Use in Bread or Other Recipe

By the time you’re ready to prepare your bread dough, your starter should be full of big bubbles. It should smell milky sweet and slightly sour. Now you have a vibrant starter.

Step 4: Refresh Your Sourdough Starter

Soon after using your starter, refresh the starter. That is feed it as you did earlier in step 3.

Step 5: Store in Refrigerator

Return the starter to the refrigerator and store until your next baking day.

As I said earlier, if you are a more casual sourdough baker like me, you can keep your starter in the fridge. If you do, you should feed it once a week. Then, on the day before you want to bake, give it one or two feedings at room temperature before using it to bake.

Now, watch the video and learn just how easy creating and maintaining a good sourdough starter can be.

Resources

For a really in-depth understanding of sourdough starter read:

Calvert MD, Madden AA, Nichols LM, Haddad NM, Lahne J, Dunn RR, McKenney EA. 2021. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ 9:e11389 https://doi.org/10.7717/peerj.11389

sourdough bread
Breads, Recipe, SFH Food Talk & Recipes

Sourdough Bread for a Practical Man

Give me a good loaf of crusty sourdough bread. Give me good bread I can afford. While you’re at it, give me bread made by someone I know. Give me the whole loaf, not just half.

sourdough bread
sourdough bread
sourdough bread
sourdough bread

Okay, if you can’t give me what I want, then I’ll make it myself. And it will be far better and cheaper than what you tried to sell to me. I’ll even mill my own wheat, to make it more nutritious.

Hi! Old Fuzz Face here. – Let’s get right to it.

I’m a practical man. When I encounter problems, I try to find solutions. – As you just saw, finding good crusty bread at an affordable price is a problem. My solution was to make my own.

Thanks to Farmhouse on Boone, The Rose Homestead, and especially Jill Winger at The Prairie Homestead, I now have the know-how to make a good loaf of sourdough bread, – every time. – So, using Jill Winger’s recipe, with my modifications, in my YouTube video I’ll show you how to make Sourdough Bread for a practical man.

Sourdough Bread – Just the Beginning

There are a lot of guys out there like me. They want a good loaf of crusty sourdough bread. You can bet those guys are all practical men. I like to think of them as my ‘companions’ – the ones with whom I share my bread.

That’s why I’ve decided to put together a short series of posts and videos to encourage them to make the bread they’ve always wanted, but could never find in local grocery stores. The series will talk about sourdough starter and how to maintain it. I also intend to provide some background on ancient and modern grains.

Since I will be talking to practical men, I’ll also get into the various types of equipment one can use when making good sourdough bread. – But this discussion won’t be for men only. After all, what I know about making sourdough bread was taught to me by some very capable and enterprising ladies.

Now, read the basic basic recipe and print it out. Then go watch the video and learn just how easy making a good loaf of crusty sourdough bread can be.

This is a simple sourdough bread for the practical man (or woman). It's a basic recipe that can be modified in many ways, allowing for the use of different types of grain. Based on a recipe by Jill Winger at The Prairie Homestead, we at the SFH Test Kitchen have come up with a version that suits the needs and tastes of any practical person who wants a great tasting sourdough bread - every time.

how to make Portuguese linguica
Breakfast, Recipe, SFH Food Talk & Recipes

How to Make Portuguese Linguiça – Maybe

It is my hope that someday I will know how to make authentic Portuguese linguica sausage. Recently, with the help of four good friends, I made my first faltering attempt using a generic recipe. The results were very good, but not perfect. So, my search for an authentic recipe continues. Come join me on my quest.

Hi! Ol’ Fuzz Face here. – My Dad’s parents came to America from Portugal’s Azores Islands. When they left the island of São Miguel, they had little with them except hope for the future and recipes for the finest breads, stews, and meat dishes.

Today, we’ll talk about one small part of that food tradition – linguica sausage and how it’s made. I’ll also share with you my dad’s recipe for Linguiça and Scrambled Eggs.

A Little Sausage Making Background

There’s no need to go into a lengthy discussion on the sausage making process. In our post Project Sausage, I described how my good friend Tom and I experimented with the rather unusual branch of the culinary arts known as sausage making.

Our most recent sausage making adventure began over a year ago. Tom once again raised the exciting possibility of gathering a group of our brother Knights of Columbus for a day of sausage making and mirth-filled camaraderie. It took a while to organize the event, but finally the date was set – February 29th would be the day.

In the meantime, I consulted with Chef Blondie and the entire staff of the SFH Test Kitchen. We planned for a broad-based endeavor that went far beyond just the making of generic sausage. This event would become the next step on my quest for an authentic recipe for linguica.

The Big Day – How We Made Sausage

The big day finally came. Our Pastor granted our band of five intrepid sausage makers the use of the parish hall. Once again, Tom provided all the necessary equipment (grinder and stuffer). He also procured the pork butt and the hog casings. Our crew operated with military precision. It consisted of the following brave souls:

  • Tom – the master meat grinder and team leader
  • John – the mighty meat slicer
  • Bryant – the powerful vertical sausage stuffer cranker
  • Dave – the sausage stuffer guide man, the bravest one of all
  • Yours truly – sausage stuffer repair technician and cleanup man.

No words can describe all that went on that day. But just as it was for Tom and me on our first sausage making adventure, so it was on our second. – It wasn’t a pretty sight (no one ever describes sausage making as that), but, oh my, it was fun!

The Bottom Line – How I Made Portuguese Linguica

Several different recipes were used on sausage making day. So, several shortcuts and compromises had to be employed. There wouldn’t be time for me to follow my recipe precisely as written. So, I couldn’t really expect perfect results. Nevertheless, I hoped to at least get into the ballpark.

So, watch the video to find out how this linguica was made and whether it passed the SFH Test Kitchen official taste test.

authentic Portuguese linguica

Many of you might not have the time or equipment to make your own linguica. That’s okay. Some stores like Harris Teeter carry linguica in their meat departments.

If you’d like to try out my dad’s simple recipe for Linguiça and Scrambled Eggs, go out and by some linguica. You’ll be glad you did.

Portuguese linguica is a flavorful sausage heavily spiced with paprika, chiles, and garlic. It’s a staple in Portuguese cuisine and has variations, but garlic is a must, and it almost always includes both paprika and hot chiles. This is a generic recipe that our Test Kitchen is adapting for Serendipity Farmhouse use. We intend to continue making changes to achieve a truly authentic flavor.
calabaza con pollo
Main Dishes, Recipe, SFH Food Talk & Recipes

Calabaza con Pollo – They Made the Unexpected Meal

For a weary traveler like me, a dish of Calabaza con Pollo proved to be an unexpectedly delicious meal. Now, these many years later, I have the serendipitous opportunity to share the recipe for that meal with you.

Hi! Ol’ Fuzz Face here.

In the 1970’s, Chef Blondie and I resided in San Angelo, Texas. Many years later, we made several extended trips to Houston. However, we never had the chance to sample a popular Mexican dish called Calabaza con Pollo (squash with chicken).

No, it wasn’t until I made a trip to Idaho Falls in 2017 that I was introduced to this dish so popular in Texas! Our close friend Mary, a wonderfully gracious lady, and her equally gracious daughter Carol made this unexpected meal for me. Now, several years later, Carol sent her recipe to us here at the SFH Test Kitchen.

We know that we won’t be able make this dish with all the nuances of technique that made this dish so memorable for me. Nevertheless, we will do our best to follow the recipe closely. Perhaps we will be able to capture some of the essence of what makes this dish so popular in the Lone Star State.

Calabaza con Pollo – A Little Background

Like so many recipes and foods, the origins of calabaza con pollo are uncertain. Early records trace the dish back to the 16th century. Calabaza and calabacita (zucchini) arrived in Mexico in the 1500s. Similar dishes predating the arrival of calabaza may have already existed.

None of that really matters very much. What really matters is that, over time, the dish has become a favorite of many, especially in south Texas.

And that’s where the soon-to-be-world-famous SFH Test Kitchen enters the picture. In this test, Chef Blondie and her able assistants take on the challenge of making this dish just like a Texan would.

Chef Blondie Finally Finds Flavor in Zucchini

By her own admission, Chef Blondie hasn’t ever been very partial to zucchini. She doesn’t like overcooked and mushy vegetables. But as you will see in the following video, she now thinks far more highly of that humble squash. The seasoning and cooking instructions in Carol’s recipe made my sweet spouse a convert.

This is a popular fall and winter dish in South Texas. Our subscriber Carol found the recipe online and adapted it. She realized that it makes a big difference to season the chicken well when cooking. This results in a very rich and flavorful homemade broth. She adjusted the amount of salt added to the spice mixture. The reserved broth will already be seasoned well. Of course, you may add additional salt to taste.  The original recipe only calls for 2 Cups of broth, Carol adds at least 4 cups. That gives the dish more of a thick, chunky soup consistency.
Mr. Monte

How to Avoid the Vet

When you’re tired of pills and too much medical attention, you have to learn how to avoid the Vet. I haven’t found a foolproof method yet. So far, all I can do is try entrenchment and and intimidation. – Anyway, here’s my latest medical update.

Hi! Mr. Monte here.

To my 23,417 faithful feline followers, I have an update on my medical condition. According to the Vet, my ailment is somewhat improved. (My last update was How to Handle Veterinary Daze.)

But (and that’s a very big but), Ol’ Fuzz Face and Miss Blondie are going to have to give me pills for at least another month.

Now, a little bit about yesterday’s visit. – This was the third visit in a month and a half. – I find this greatly disturbing to my feline tranquility.

As I explored the exam room, I realized that the Vet was coming. So, I decided to head back to my carrier and seek refuge there. – I hunkered down and let everyone know – this time I wasn’t coming out without a fight.