Category: Recipe

Jacques chicken cream sauce
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Serendipity Chicken with Cream Sauce

Jacques Pépin’s Chicken in Cream Sauce (Poulet à la Crème) is an adaptation of his mother’s recipe. Jacques added white wine and mushrooms to the basic recipe. This change brings about a subtle sophistication in the flavor. Of course, the Serendipity Farmhouse Test Kitchen staff and I knew this would be a perfect dish to try out and share with you. – So, let’s head to the kitchen and make Serendipity Chicken with Cream Sauce.

Jacque Pepin Poulet a la creme

Hi! Thanks for joining me today.

There are few places I’d rather be than cooking in the SFH Test Kitchen. Yes, even now in the midst of the longest heat wave of the year, this kitchen is a joy. That’s because this is where my Hubby and I can be together and share the adventure of cooking.

Why test Jacques’s recipe for chicken with cream sauce?

Jacques admits that his mother might not approve of the changes he made to her recipe. But he notes that his recipe “is easy, fast, and good.” We at the SFH Test Kitchen understand that the essence of creative cooking is the desire to take an excellent recipe and make it your own. So just as Jacques adapted his mother’s recipe, we too will add our own personal touches. – Our goal is to take a simple French country meal and turn it into a simple everyday farmhouse meal.

Level of the challenge

I take Jacques at his word when he says his recipe “is easy, fast, and good.” Unlike the adherence to technique demonstrated by some chefs, Jacques follows a more relaxed approach. This is easy to see when one reads his recipe and then views two or three videos showing how he cooks the dish himself. – It’s never done the same way twice.

This is a meal meant to be cooked by the average mom, just like Jacques’s mother cooked it for him. It could be a great restaurant meal, but it works quite well in a simple farmhouse.

Selection of good-quality ingredients

Jacques’s recipe calls for fresh tarragon. But none was available. Fortunately, last year Hubby dehydrated our homegrown SFH tarragon. It worked quite well as a taste substitute, though it was lacking in its visual presentation.

Skillful, creative substitution is what separates a good chef from an apprentice short-order cook.

Using good-quality ingredients doesn’t mean you have to pay a premium price. Most of our ingredients were purchased at Aldi, Walmart, and Sam’s Club. We shop our own pantry, Aldi “red tags”, and all the sales. Rest assured; this is a meal that doesn’t have to be expensive.

Use of cooking techniques

This recipe does not require a master chef to be in the kitchen with you. No, this is a meal that can be handled by a dedicated amateur cook. – Nevertheless, basics are basics. How you hold the knife, how you brown the chicken, and how you make a simple cream sauce, these are techniques that must learned and practiced. All of these skills are essential to making this recipe work.

Development of superior taste and flavor

Now, I’ll let you in on a little cooking secret. A chicken thigh without the skin is not necessarily my favorite thing. That’s why, when I read this recipe, I was a bit perplexed. Despite my deep respect for Jacques, I chose to leave the skins on.

Here’s why. – The primary taste components of this dish are the chicken and the creme sauce. Unfortunately, the taste of chicken without the skin is overcome by the cream sauce. When the skin is left on and browned, the taste of the chicken and the cream sauce are united. – It is a marriage feast of flavor.

Ironically, in a video you can watch here, Jacques left the skins on. The video was made a year after this recipe was published. Thanks to my Hubby for finding the video. Now I know Jacques and I are not so very different.

Presentation

Jacques chicken cream sauce

Jacques says that his mother would serve this dish with rice pilaf. However, he makes no recommendations concerning how the dish should be served.

My sweet hubby suggested that since it is a rustic, country dish, it might go well with homemade sourdough bread. So, he made a loaf, and guess what? – He was right!

Jacques Pépin was absolutely correct. His Chicken in Cream Sauce (Poulet à la Crème) “is easy, fast, and good.” – So, try it out and tell us what you think. Until then.

Happy Cooking!

Recipe Resources

If you would like to learn more about Jacques’s recipe for chicken with cream sauce, here are some resources that will help.

  • 2015 – Jacques Pépin Heart & Soul in the Kitchen – This is the cookbook with the recipe and background commentary by Jacques.
  • 2015 – Poulet à la Crème – This is an article containing a full excerpt of the recipe and commentary from the book Heart & Soul in the Kitchen.
  • 2016 – Jacques Pépin’s Chicken with Cream Sauce – In this episode of the Rachael Ray Show, Jacques demonstrates how to prepare this dish. This video is fun because Jacques’s daughter Claudine and granddaughter Shorey join him in the cooking.

Did you like this post? If so and you want to see other Jacques Pépin recipes tested by the SFH Test Kitchen, please click here. Of course, your questions and comments are greatly appreciated.

Jacques chicken cream sauce

Poulet à la Crème - Serendipity Chicken with Cream Sauce

Jacques Pépin's Chicken with Cream Sauce (Poulet à la Crème) is an adaptation of his mother's recipe. Jacques added white wine and mushrooms to the basic recipe. This change brings about a subtle sophistication in the flavor. Of course, the Serendipity Farmhouse Test Kitchen staff knew this would be a perfect dish to try out and share with you. - So, let's head to the kitchen and make Serendipity Chicken with Cream Sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
50 minutes
Total Time 1 hour
Course Main Course
Cuisine French
Servings 4 People

Equipment

  • 1 Large saucepan

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 6 chicken thighs: about 3 pounds, skin removed (about 2 ½ pounds skinned) - We used 4 chicken thighs with the skin on.
  • 8 mushrooms; about 6 ounces, washed and sliced.
  • 1½ tablespoons all-purpose flour
  • ½ cup dry white wine We used chardonnay.
  • ¼ cup water You can substitute chicken broth.
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ½ cup heavy cream
  • 1 tablespoon coarsely chopped fresh tarragon; optional We used dried tarragon.

Instructions
 

  • Add olive oil and butter to a large saucepan. Heat until the butter is melted.
    Jacques chicken cream sauce
  • Add the chicken thighs to the pan in one layer and brown over high heat for about 2½ minutes on each side.
    Jacques chicken cream sauce
  • Add the mushrooms to the pan and sprinkle on the flour.
    Jacques chicken cream sauce
  • Turn the chicken pieces with tongs so the flour is dispersed evenly.
    Jacques chicken cream sauce
  • Stir in the wine and water and mix well.
    Jacques chicken cream sauce
  • Bring to a boil and add the salt and pepper.
    Jacques chicken cream sauce
  • Cover, reduce the heat, and cook gently for 25 minutes.
    Jacques chicken cream sauce
  • Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.
    Jacques chicken cream sauce
  • Serve sprinkled with the chopped tarragon, if desired.
    Jacques chicken cream sauce

Notes

This recipe is a modified version of the way Jacques Pépin's mother prepared this dish. We decided to leave the skins on to add extra richness in flavor.
Keyword Chicken with cream sauce, Jacques Pepin, Poulet à la Crème
all about my birthday
Farmhouse Living, Jacques Pepin, Miss Blondie, Traditions

A Birthday to Crow About

Let me tell you all about my birthday. It was a birthday to crow about.

all about my birthday

Is a birthday just a party? Must there be balloons, cake, and ice cream? Is there some magic and mystery in the passing of a year? If you live here at Serendipity Farmhouse you really never have to ask, “What is it that makes a birthday special?”

That’s because you already know – Here at SFH, Birthdays are a great blessing from God.

Family Traditions

Our three children are grown and have their own wonderful children now. Over the years, they’ve created their own family birthday traditions. But when I have a birthday, each of my children makes a special effort to let me know how fondly they remember the time when we were all together. – This year, their special expressions of love for me have filled my heart with great joy. Thank you, sweet children. – I am blessed!

My Dear Friend

For 38 years, Nancy and I have shared in an enduring friendship. We’ve helped each other during hard times, and we’ve enjoyed the good times together. There are few things greater than having a good friend. – I am blessed!

This year, Nancy spent the day with me. I made a special meal using a recipe for Silver Palate Pasta. She gave me the recipe years ago. It’s a superb blending of garden-fresh cherry tomatoes and basil with linguine and melted brie – it was all so good.

After opening of presents and sharing in good food, Nancy, Hubby, and I made our way to my favorite Quievremont Vineyard & Winery for just a “splash” of wine.

all about my birthday
38 Years as Friends
all about my birthday
Oh!
Yum!
Pierre & Birdie
all about my birthday
Silver Palate Pasta

A Birthday to Crow About

all about my birthday

My loving Hubby set the theme for this birthday. It was the combination of two of my great passions – simple French-style cooking and decorating my kitchen with every conceivable type of chicken.

Knowing that our favorite chef, Jacques Pépin, is also a painter and lover of chickens, Hubby decided on the perfect gift for me. And there it is hanging on my kitchen wall, an autographed print of Jacques’s painting Black and Yellow Rooster. Could there ever be a birthday present better than that?

But the Jacques Pépin-Chicken theme went on beyond the rooster print. Dear Hubby also presented me with Jacques Pépin Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird. And if that wasn’t enough, Son #1 also added to my Jacques Pepin collection with the book Jacques Pépin Heart & Soul in the Kitchen.

It’s been a wonderful birthday with family and friends. You might even say it was a birthday to crow about. Yes, it’s what a every birthday should be – a great blessing from God.

A new specialty page for the SFH Blog

So, as my birthday week draws to a close, Hubby and I are making plans to have the Serendipity Farmhouse Test Kitchen staff try out many new recipes by one great, inspiring cook – Jacques Pépin. His Black and Yellow Rooster print will get to watch all the action. And if you’d like to see what we’re cooking from Jacques’s cookbooks, just check out our new blog page – Recipes by Jacques Pépin – Serendipity Farmhouse. (To see it, click here.)

Until next time – Happy Cooking!

Jacques Pepin, Main Dishes, Persnickety Pierre, Recipe, Test Kitchen

Simple Rice with Mushrooms & Asparagus – Jacques’s Way

Jacques Pepin’s Rice with Mushrooms and Steamed Asparagus is a most simple and tasty meal. It’s perfectly suited for cooking in an RV or a small farmhouse kitchen. In this post, the formidable Serendipity Farmhouse Mobile Test Kitchen chefs will show you how it’s done. And I, Pierre LeChat, will provide invaluable tips on technique and creative cooking.

In his post Mobile Test Kitchen on the Shenandoah, Mr. Monte described the deployment of the Mobile Test Kitchen (MTK) to a perfect site along the Shenandoah River. That clever cat documented every move made by the MTK chefs. Now, after four days of painstaking review, I have organized and evaluated all of his most excellent notes, images, and videos. Once again, Mr. Monte has been awarded Persnickety Pierre’s Paw of Excellence.

Here’s the story behind this recipe test.

In his cookbook Quick & Simple, Jacques Pépin endeavors “to make your life easier.” And, while Jacques emphasizes times savings for people on the go, I find that his recipes are easily adapted to smaller kitchens such as one might find in an old farmhouse or recreational vehicle (RV). To prove this point, the amazingly skillful Chef Blondie took on the challenge of preparing this recipe in the tiny kitchen of the 24-foot RV she calls the SFH Mobile Test Kitchen.

Level of the challenge

Chef Blondie purposely chose this recipe because of its simplicity and readily available ingredients. She knew that she would have to make adaptations in ingredients and preparations. – In her view, any amateur chef can make this at home or on an RV trip.

Selection of good-quality ingredients

“Adapt and create!” That is a foundational principle for cooking in the MTK. Chef Blondie strives to use the best ingredients. But she knows quite well that sometimes the best ingredients just aren’t available. Likewise, there might not be sufficient time for shopping for a specific ingredient. That’s when you have to substitute.

For this MTK test, Chef Blondie deftly handled three such problems:

  • Rice: Jacques specifies the use of Carolina rice. Since Chef Blondie did her shopping at Aldi, there was no Carolina rice to be found. Because Carolina rice is a long grain variety, Chef Blondie substituted Jasmati rice she had in the SFH pantry.
  • Stock: Jacques specifies chicken stock. Two days a week the MTK staff abstains from meat. Therefore, Chef Blondie used vegetable stock.
  • Asparagus: Aldi’s is not the best place to buy quality asparagus. Because time was limited, however, Chef Blondie used the Aldi product. She had to discard quite a bit of the asparagus, but there was enough remaining that she was able to prepare the meal.

Despite the need for substitution and one low-quality ingredient, Chef Blondie’s adaptations and substitutions worked perfectly.

Use of cooking techniques

Jacques’s recipe requires that a cook possess but a bare minimum of skills. That is quite fortunate, because Chef Blondie needed Ol’ Fuzz Face to do some of the food prep. – He did moderately well and did not hurt himself.

Although technically not a technique, planning for a series of RV meals is an art form. When you are out in the wilderness, if you don’t have a key ingredient, you won’t have a meal. Chef Blondie and Chef Fuzzy have developed a very satisfactory method for making menus and ingredient checkoff sheets. – It’s really worth the time and effort.

Development of superior taste and flavor

Now, you might wonder how I can speak to taste and flavor of this dish in this evaluation. I wasn’t there when this test was conducted. It’s actually quite simple. The recipe yields six servings. Consequently, I was able to share a meal of leftovers with the MTK staff when they returned from their riverside adventure.

Because of that, I can attest to a very important point. This meal is tasty and satisfying even when served as leftovers. – Yes, the mushrooms held on to all of the original flavors. Wonderful notes of herbes de Provence continued to ring with clarity. – I can only imagine how delightful this dish was when first prepared by the able hands of Chef Blondie.

Presentation of Rice with Mushrooms and Steamed Asparagus

Keep in mind, dear Reader, a 24-foot RV is not the Inn at Little Washington. But for the staff of the Mobile Test Kitchen, every good meal deserves a proper setting.

Jacques's Rice with Mushrooms and Steamed Asparagus

In this case, a glass of wine bathed in the warm glow of candlelight brings joy to the heart. Likewise, a well-executed dish conceived by a master like Jacques Pepin brings happiness to the palate. – This table presentation brings both.

Happy cooking!

Jacques's Rice with Mushrooms and Steamed Asparagus

Rice with Mushrooms and Steamed Asparagus

Jacques Pepin's Rice with Mushrooms and Steamed Asparagus is a most simple and tasty meal. It's perfectly suited for cooking in an RV or a small farmhouse kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine French
Servings 6 people

Equipment

  • 1 large saucepan with lid

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1¼ cups coarsely chopped onion (about 6 ounces)
  • 2 cups coarsely chopped cremini or portobello mushrooms
  • 1 teaspoon herbes de Provence
  • 2 cups any long grain rice
  • 4 cups light chicken stock vegetable stock also works
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 18 stalks asparagus with firm tips

Instructions
 

  • Heat the oil and butter in a large saucepan and sauté the onion for about 2 minutes, until it is almost transparent.
    Jacques's Rice with Mushrooms and Steamed Asparagus
  • Add the mushrooms and herbes de Provence and cook for another 2 minutes.
    Jacques's Rice with Mushrooms and Steamed Asparagus
  • Stir in the rice, stock, salt, and pepper and bring to a boil, stirring occasionally.
    Jacques's Rice with Mushrooms and Steamed Asparagus
  • Cover tightly, reduce the heat to very low, and cook for about 15 minutes, until most of the liquid has been absorbed.
    Jacques's Rice with Mushrooms and Steamed Asparagus
  • While the rice is cooking, using a vegetable peeler, peel the lower third of the stalks or cut them off and discard.
  • After the rice has cooked for 15 minutes, lay the asparagus on top of it and continue cooking for another 10 minutes, or until the asparagus is cooked but still firm.
    Jacques's Rice with Mushrooms and Steamed Asparagus
  • Serve the asparagus with the rice on individual plates.
    Jacques's Rice with Mushrooms and Steamed Asparagus
Keyword rice mushrooms asparagus
homemade salsa
Persnickety Pierre, Preserved Foods, Preserving, Recipe, SFH Food Talk & Recipes, Test Kitchen

Serendipity Farmhouse Homemade Salsa – Pierre’s Challenge

Why settle for second best when you can have your very own homemade salsa? Chef Blondie has known the answer to that question for years. In her Test Kitchen, she demands that you never, ever settle for second best. And that is why I challenged her to show me that she could devise a homemade salsa mix recipe that would satisfy the palate and bring joy to a family gathering.

homemade salsa

As you may remember in the post How to Make Serendipity Farmhouse Salsa Mix, Chef Blondie accepted my challenge. She allowed me to observe the soon-to-be-world-famous SFH Test Kitchen Staff in action. I recorded how they assembled and combined the ingredients for the salsa mix. Then, I observed the preparation and canning of the salsa. Finally on July 30th, I participated in the debut family taste test. – In all respects, Chef Blondie surpassed my expectations!

Making this Salsa Recipe Your Own

Dear Reader, it is up to you to make this recipe your own. If you enjoy salsa with chips, use it in taco salad, or combine it with any number of Tex-Mex recipes, then you should print this recipe and start using it right away.

Remember, this recipe is based on a mix of ingredients. You can change ingredient measurements to suit your individual tastes. That is what Chef Blondie has done. – If it worked for her, it certainly can work for you.

Please note that the recipe provided here contains four separate sets of instructions. The first set is the most important. It describes how to prepare the salsa itself using the Farmhouse Salsa Mix and a few other ingredients.

The next three sets of instructions explain three different ways of storing the salsa: in the refrigerator, in the freezer, and long-term storage by processing and canning. – The choice of methods is yours.

1. Level of the homemade salsa challenge

Because the Farmhouse Salsa Mix is already prepared and ready to go, the challenge on preparation day is minimal. Yes, you must scald, skin, core, and chop the tomatoes. And yes, you may have to mince some garlic, but these are but minor tasks.

2. Selection of good-quality salsa ingredients

It’s up to you to source good tomatoes. They can be fresh, frozen, or canned. In fact, when the Test Kitchen conducted this test, Chef Blondie used both fresh and frozen tomatoes.

homemade salsa

3. Use of cooking and canning techniques

The Test Kitchen Staff is renowned for their adherence to the best kitchen practices. Cleanliness and technique are the watchwords for all when they conduct a test. On this test day, the staff was doubly aware of their practices because they knew I, Persnickety Pierre, had my eye on them. – Their every move was the epitome of high culinary art.

4. Development of superior salsa taste and flavor

There is only one way to be sure that you have developed superior salsa taste and flavor – hold an open and honest taste test. And so, a taste test was held in the kitchen of Daughter #2. (You might recall that she received two Persnickety Pierre’s Paw of Excellence Awards – See the post here.) The official judges were Daughter #2 and Son-in-Law #2. I also tasted the salsa, but I recused myself because of my close association with the SFH Test Kitchen.

5. Presentation of homemade salsa & the judges’ decision

Immediately upon our arrival, Daughter #2 quickly set a tasting table. She was quite wise in using cup-shaped chips. They are perfect for getting just the right amount of salsa with each chip. – Then the kitchen went totally silent. The tasting had begun.

I dare not attempt to repeat the compliments or describe the sounds which happy tasting judges make when they encounter a salsa that truly matches their high expectations. Let me merely state two things. First neither official judge had anything but praise for the salsa. Next, when Chef Blondie said the she would take the salsa jar and remaining contents home with her, both of the judges quickly and quite adamantly said that the salsa would stay with them.

So, there you have it! Chef Blondie accepted my challenge. And because she did, two happy tasting judges, the entire SFH TK Staff, and I, Pierre LeChat, are much happier people now.

Serendipity Farmhouse Salsa

Why settle for second best when you can have your very own homemade salsa? In the Serendipity Farmhouse Test Kitchen, we never, ever settle for second best. This salsa shows what can be done when you follow that rule.
Print Recipe Pin Recipe
Cuisine American
Servings 5 pints

Ingredients
  

  • 6 lbs. fresh tomatoes (about 18 medium) - substitute frozen or canned tomatoes; 6 cans (14.5 oz each) petite diced regular or low sodium tomatoes, undrained
  • 3.8 oz Serendipity Farmhouse Salsa Mix mild, medium, or hot depending on which option was selected when preparing the salsa mix
  • ½ cup White Distilled Vinegar (5% acidity) or cider vinegar (5% acidity)

Instructions
 

  • Wash tomatoes. Scald for 3 minutes in boiling water
  • Dip into cold water.
  • Cut out cores. Remove skins. Chop tomatoes coarsely. This should yield about 10 cups tomatoes. If using canned tomatoes, do not drain liquid.
  • Combine tomatoes, white distilled vinegar and Serendipity Farmhouse Salsa Mix in a large non-reactive saucepan. Do not use aluminum.
  • Bring mixture to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Your Serendipity Farmhouse Salsa is ready!

Immediate Use Instructions

  • Pour into containers and let cool. Cover and refrigerate at least 30 minutes before serving. Store covered in refrigerator up to 1 week.

Freezing Instructions

  • Pour into freeze-safe containers and let cool. Store covered in freezer up to 1 year. Store thawed product in refrigerator up to 1 week.

Canning Instructions

  • Prepare home canning jars and lids according to manufacturer's instructions for sterilized jars.
  • Pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rip and cap each jar as it is filled.
  • Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner.
    *Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more, increase processing time 1 minute for each 1000 feet of altitude.
  • Remove jars. Let jars sit undisturbed to cool at room temperature for 12-24 hours.
  • Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week. Use shelf-stable product within 1 year.

Notes

SERVING SUGGESTION - Persnickety Pierre says: "Serendipity Farmhouse Salsa is not intended for the solitary soul. Rather, it is for that festive occasion when family and friends are gathered together. - That it was why it won my challenge!"
homemade salsa
Keyword Serendipity Farmhouse Salsa
Serendipity Farmhouse Salsa Mix
Preserved Foods, Recipe, SFH Food Talk & Recipes, Test Kitchen

How to Make Serendipity Farmhouse Salsa Mix

For more than eight years, we’ve searched for the secret of how to make the best possible Serendipity Farmhouse Salsa Mix. We are now on the verge of unlocking that secret. Come join with our Test Kitchen staff as we go through the final round of tests. Your taste buds will be glad you did. And you will find out about Pierre’s challenge.

The Quest for Perfect Farmhouse Salsa Mix

Salsa mix

When I started to write this post, I asked the basic question: What is salsa? Hubby replied with a tedious response worthy of the Encyclopedia Britannica or Wikipedia.

I responded by simply saying, “We’ve all had salsa, we know what it is, and we know what we like. Our Test Kitchen can make a salsa mix that will work every time.”

Our beloved Pierre LeChat, skeptic that he is, countered both of us with a challenge:

“Really? What does the Test Kitchen have to show for eight years of experimentation and testing! Allow me to be the judge of the quality of your Serendipity Farmhouse Salsa Mix!”

Pierre had thrown down the gauntlet. We had to put up or shut up.

5 Criteria for Excellent Farmhouse Salsa Mix

1. Level of the challenge

Every year, SFH produces between 12 to 30 pints of salsa. Each batch of 5 to 6 pints has had a slightly different recipe. This year, we wanted to standardize the basic recipe in the form of a mix. To the extent possible, the mix would use dehydrated vegetables and herbs from our own gardens. This meant we had to do three important things:

  • 1st – Ensure that our gardens produce sufficient quantities of needed vegetables and herbs.
  • 2nd – Develop the skills needed to dry/dehydrate the SFH-produced ingredients.
  • 3rd – Determine the proper ratio of ingredients for the salsa mix.

2. Selection of good-quality ingredients

Our Test Kitchen staff knew up front that the SFH gardens would never support production of all the needed ingredients. Consequently, we worked hard to source ingredients of the highest quality. We well understand that this effort is not ‘just once and done.’ – Most anything can be improved. Our Farmhouse Salsa Mix ingredients will always be under review.

3. Use of cooking techniques

The primary technique employed in preparing our salsa mix is dehydrating. For the present, that includes dehydrating jalapeños and other hot peppers. Eventually it will include drying garlic and turning it into garlic powder.

A secondary technique employs vacuum packing ingredients in mason jars for long-term storage. This is needed to store individual ingredients and the prepared salsa mix itself.

You can see some of our early work developing these skills in our posts Hot Peppers Above & Beyond, SFH-TK Skills – Herbs, and Crisis Averted in Rainy Day Catch Up.

4. Development of superior taste and flavor

As I said earlier, “We’ve all had salsa, we know what it is, and we know what we like.” But that doesn’t mean everyone likes the same thing. Our Test Kitchen had to produce a recipe that would satisfy the broadest spectrum of tastes. But more importantly, the recipe had to satisfy my Hubby and me. Certainly, it also had to be a hit with our children and grandchildren.

So, we reviewed literally hundreds of recipes on the Web and in cookbooks. That gave us a few general ideas.

We also looked at the three big makers of packaged salsa mix. We saw what ingredients they shared in common. Then we looked at which ingredients set them apart. This table shows some of what we learned.

We grow our own jalapeños, and they are great in salsa. So, even though only one company uses them in their mix, we knew they had to be in our mix too.

Despite all the research, our success depended on the most important factor of all – test, test, and test again. The Test Kitchen had to determine the optimum ingredient quantities and ratios. It’s been a long haul, and we’re not finished yet. But the recipe we’re giving you today will work.

5. How to Use Serendipity Farmhouse Salsa Mix

While this may be just a mix in a mason jar, it is a mix with a message. That message is – this mix that will provide you great-tasting salsa anytime you want it. You can:

  • Make fresh salsa that can be stored in the refrigerator for up to a week.
  • Freeze salsa and store it for up to a year.
  • Use it for canning salsa that can be stored up to 18 months.

What Will Pierre think of Our Mix?

On July 21st, we put together our latest version of Serendipity Farmhouse Salsa Mix. On the 23rd, we put the mix to the test. We used the mix along with our own tomatoes and fresh garlic. Instead of the five pints we expected, we were able to can six full pints. After canning, there was just enough left over for Pierre to taste.

In our next post, Pierre will tell his tasting tale. Then, he will recommend how the entire world should rank Serendipity Farmhouse Salsa mix. This will be one post you don’t want to miss.

Serendipity Farmhouse Salsa Mix

Serendipity Farmhouse Salsa Mix

Blondie
For more than eight years, we've searched for the secret of how to make the best possible Serendipity Farmhouse Salsa Mix. We are now on the verge of unlocking that secret. Come join with our Test Kitchen staff as we go through the final round of tests. Your taste buds will be glad you did.
Print Recipe Pin Recipe
Cuisine American
Servings 14 pints

Ingredients
  

  • ¾ Cup Diced & dried red & green bell peppers (You can use just red or green if you desire.)
  • ¾ Cup Dehydrated jalapeño peppers (You can substitute other types of hot peppers.)
  • ¾ Cup Dehydrated onions
  • ¼ Cup Canning salt (We use Mrs. Wages® Pickling and Canning Salt.)
  • ¼ Cup Chili pepper (Substitute chili powder if desired. Note that the powder contains additional spices.)
  • ¼ Cup Garlic powder (Substitute minced garlic if desired when actually canning. Do not add fresh garlic to the dry mix!)

Instructions
 

  • Assemble and measure all ingredients. Crush dehydrated jalapeño. (We used a mortar and pestle to crush the peppers.)
  • Mix ingredients thoroughly.
  • Store in airtight container until time of use.

Notes

Mild Mix: Use 1 ¼ cup diced & dried red & green bell peppers & ¼ cup dehydrated jalapeño peppers.
Hot Mix: Use ¼ cup diced & dried red & green bell peppers & 1 ¼ cup dehydrated jalapeño peppers.
Keyword salsa mix
Preserved Foods, SFH Food Talk & Recipes, Test Kitchen

Spicy Dilly Beans @ Serendipity Farmhouse

Have you ever wondered what spicy dilly beans are? Well, they’re simply pickled green beans that are flavored with dill, garlic, and spicy pepper flakes. But there’s more to it than that. In this post, the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen takes a look at how to pickle green beans. More importantly, the Test Kitchen staff learns a few lessons along the way and shares them with you in this post.

Hi! Chef Blondie here! – Perhaps your home gardens are similar to what we have on our vast 1.203-acre estate. If so, you probably have the ingredients you need to pickle spicy dilly beans. But, even if you don’t have a garden, all the ingredients are in season and readily available. Now is the best time to learn how to make this delicious treat.

This is my first food preserving post of the season. So, it’s worthwhile to review some of the basics. Allow me to recommend some authoritative food preserving resources that have served the SFH Test Kitchen very well:

1. Spicy Dilly Beans – Level of the challenge

Pickling is not a difficult process. It is one of the oldest methods of preserving food. There is a quick pickling process and there is a canned pickle method. The recipe we used is the canned pickle method. It uses a stronger brine and a water-bath canning process to extend shelf life. – This is one of the simplest recipes we use in the SFH Test Kitchen.

2. good-quality ingredients for Spicy Dilly Beans

Produce & Herbs: Ingredients are very important to the process of pickling. Using produce and herbs straight from the garden is the best way to go. If you don’t have your own produce and herbs on hand, check out your local farmers’ market or a nearby community supported agriculture (CSA) outlet. – We used our own green beans, garlic, and dill.

Salt: Salt is an integral part of many pickling processes and flavor twists. Canning or pickling salt that does not contain iodine or non-caking material is ideal. – We used mrs. wages Pickling & Canning Salt for this pickling session. It produces a very clear brine.

Distilled Vinegar: Use apple cider or white distilled vinegar, but the pickles may taste best with the recommended type in the recipe. Apple cider vinegar is milder and offers a different flavor note than white distilled vinegar. – Remember, whichever vinegar you select should be at least five percent acetic acid.

3. Use of cooking techniques

My friends, this is where I and the entire Test Kitchen staff strongly recommend that you stick to the best practices for pickling and canning. For a review of those best practices, click here. – If you follow these guidelines, it will build your confidence and give you great results.

4. Development of superior Dilly Bean taste and flavor

If you’ve selected the best ingredients and have followed best practices, this recipe won’t fail. The flavor will be there. – Should you have family members or friends who prefer less spicy food, reduce the amount of red pepper flakes, or leave them out completely.

5. Presentation of Spicy Dilly Beans

Spicy dilly beans look great on a charcuterie tray. They also work well as a side to a light summer lunch or snack. It doesn’t matter much how you arrange them. That’s because they won’t remain there very long.

6. Lessons learned

The soon-to-be-world-famous SFH Test Kitchen takes great pride in its work and its achievements. We strive for culinary perfection. And we do that by critiquing ourselves and learning from our mistakes and through constant study. Here are three lessons we’ve learned along the way.

Store Jars Without Ring Bands

The National Center for Home Food Preservation (NCHFP) recommends that jars be stored without ring bands to keep them dry as well as to allow for easier detection of any broken vacuum seals. However, if you choose to re-apply the ring bands, make sure all surfaces are clean and thoroughly dry first.

No Need for Alum or Pickle Crisp

Some recipes for pickled dilly beans call for either alum or Ball Pickle Crisp to add crispness. The NCHFP article Preparing and Canning Fermented and Pickled Foods advises that alum may be safely used to firm fermented pickles. However, alum and Ball Pickle Crisp are not necessary for pickling dilly beans. 

Heat the Water Bath Faster

Heating up the water bath can take a long time and slow down canning. We’ve learned to heat some of the water in an electric kettle. It cuts the overall heating time by half.

  • spicy dilly beans

    Spicy Dilly Beans

    Have you ever wondered what spicy dilly beans are? Well, they're simply pickled green beans that are flavored with dill, garlic, and spicy pepper flakes. But there's more to it than that. In our accompanying post, the Serendipity Farmhouse Test Kitchen takes a look at how to pickle green beans.
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine American
    Servings 4 pints

    Equipment

    • 1 Boiling-water canner with rack
    • 1 Jar lifter
    • 1 Bubble remover or headspace tool
    • 1 Jar funnel
    • 4 1-pint Mason jars with new lids

    Ingredients
      

    • 2 pounds green beans
    • ¼ cup Ball Salt for Pickling & Preserving
    • 2 ½ cups vinegar 5% acidity
    • 2 ½ cups water
    • 1 teaspoon cayenne pepper or red pepper flakes
    • 4 cloves garlic
    • 4 heads fresh dill or ¼ cup dill seed
    • Ball Pickle Crisp optional

    Instructions
     

    PREP

    • Wash green beans under cold running water & drain. Trim ends off green beans.Peel garlic and crush or slice thinly.
      spicy dilly beans
    • Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

    COOK

    • Combine salt, vinegar, and water in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer (180°F); simmer 10 minutes.
      spicy dilly beans

    FILL

    • Pack green beans lengthwise into a hot jar, leaving ½-inch headspace. Add ¼ teaspoon cayenne pepper, 1 clove garlic, and 1 head of dill or 2 teaspoons dill seed. Add ⅛ teaspoon Pickle Crisp to pint jar or ¼ teaspoon Pickle Crisp to quart jar, if desired.
    • Ladle hot pickling liquid over green beans, leaving ½-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
      spicy dilly beans

    PROCESS

    • Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint or quart jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes.
    • Remove jars from canner; do not re-tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
      spicy dilly beans
Baby Back Ribs
Main Dishes, Ol' Fuzz Face, Recipe, SFH Food Talk & Recipes, Test Kitchen, Traditions

Back Porch Baby Back BBQ

What could be better than baby back ribs for the 4th of July? Here at Serendipity Farmhouse, the answer is nothing could be better. For eight years, we’ve used our special back porch baby back rib recipe. We’ve enjoyed it, refined it, and perfected it.

Whether it be for honored guests, for close family, or just for Blondie and me, this recipe has never failed. And today, I’m going to share our family tradition with you.

Let’s Get Cooking!

Okay. I’ve donned my official SFH Test Kitchen Chef’s apron. I’m ready to go out onto the back porch. It’s hot and humid out there! (After all, this is Virginia in July.) But I’m not worried about that. Nope! – With the exception of little bit of up-front tender loving care, I won’t be out on that hot deck for long.

Allow me to lay out for you our baby back rib BBQ cooking secrets using Persnickety Pierre’s Criteria of Excellence.

1. Level of the challenge

We originally came across the basic recipe for Foolproof Baby Back Ribs at Food.com. It worked well for us, but we soon realized tweaks and changes were in order. We had a good recipe in hand. Our challenge was to make it better.

A large part of our testing would be focused on documenting the proper cooking temperatures. That’s because the original recipe was not specific. – If the goal is to have a good recipe that’s repeatable, it’s necessary to eliminate as many variables as possible. Temperature is a tremendously important variable. So, our big challenge was determining and documenting the cooking temperatures that would bring about consistent results.

2. Selection of good-quality ingredients – It’s the Baby Back Ribs

Our Test Kitchen staff emphasizes that proper sourcing of the baby back ribs is critical. We’ve found that the ribs sold at Sam’s Club are consistently high in quality and they are affordable. – Make sure you shop around and get the best in quality and price.

3. Use of cooking techniques

Earlier, I talked about not being concerned about the heat on the deck. That’s because the first steps in cooking the ribs are minimal. The ribs will spend an hour cooking, and they should remain covered. All you need to do is check the temperature of your covered grill periodically (Every 10 to 15 minutes).

When you preheat the grill, try to get to 450℉. Once the ribs are on the upper rack of the grill and the cover is in place, let the temperature drop to about 350℉. That’s where the temperature should remain for the entire first hour.

Note 1: Suppose it’s a rainy day or a blizzard is heading your way. This recipe can be adapted for use in your kitchen oven.

Note 2: If you want to cook some corn on the cob like we did, feel free to open the cover and quickly place the corn on the lower rack. When you do the periodic temperature checks, quickly turn over the corn and close the lid immediately.

Except for a few temperature checks, you can vacate the hot deck and seek out a cool place to relax.

For sweet Wife and me, that means it’s time to enjoy the SFH signature drink – The Serendipity Cocktail! (See: French Cuisine & GRITS)

4. Development of superior taste and flavor

Pay attention to the spices you choose for the rub. For example, my dear, sweet Blondie has trouble with some types of garlic powder. To avoid this problem, we have substituted onion powder in the rub. – Voila! That solved Blondie’s problem and good flavor is retained.

Consider the personal tastes of your guests and their dietary preferences. Be prepared to modify the ingredients for the rub accordingly.

5. Presentation of the Baby Back Ribs

Remember, this is a 4th of July or other summer holiday meal. Presentation is not the primary concern. However, keep a large supply of paper napkins or paper towels nearby.

Happy cooking!

Back Porch Baby Back Ribs

What could be better than baby back ribs for the 4th of July? Here at Serendipity Farmhouse, the answer is nothing could be better. For eight years, we've used our special back porch baby back rib recipe. We've enjoyed it, refined it, and perfected it. - Whether it be for honored guests, for close family, or just for Blondie and me, this recipe has never failed.
Note: This recipe can be adapted for use in a kitchen oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • 1 Gas grill or oven

Ingredients
  

  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp onion powder You can substitute garlic powder.
  • salt & fresh ground pepper to taste
  • 3 lbs pork baby back ribs
  • 1 cup barbecue sauce Use your favorite or make your own.

Instructions
 

  • Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
  • Preheat gas grill for high heat. (Try to get to 450℉)
  • In a small bowl, combine cumin, chili powder, paprika, garlic powder and salt and pepper Mix well.
  • Trim off the membrane sheath from the back of each rack. You can do this by running a small, sharp knife between the membrane and snip or "shimmy" off the membrane as much as possible. (We prefer just to slit the membrane between the bones.)
  • Sprinkle or "throw" as much of the rub onto both sides of the ribs as desired. Do not rub the spices in, because the ribs will turn too dark and spicy. You may have some spices leftover, depending on your taste.
  • Brush grate with oil, and lay ribs on top rack of grill.
  • Reduce heat to 350℉, shut grill, and leave undisturbed for 1 hour. Try not to lift lid at all during this time period! Check temperature every 10 to 15 minutes.
  • After one hour check for doneness, depending on your grill you may need to continue cooking for another 10-15 minutes (our grill takes one hour exactly). Brush ribs with barbecue sauce and grill an additional 15 to 30 minutes until sauce is slightly absorbed and a little brown around the edges.
  • Serve ribs as whole rack or cut between bones and pile individual ribs on the platter or plate.
Keyword Baby Back Ribs
Breads, Persnickety Pierre, Recipe, Test Kitchen

Sourdough Crackers – Victory!

How important can baking perfect sourdough crackers be? Well, if you are the Executive Chef of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen, it can mean a lot. For Chef Blondie it meant 16 days of agonizing anxiety, a second brutal disaster, hours of painstaking research and testing. And in the end, it meant the joy of ultimate victory.

farmhouse cuisine

Do I write with too much drama in my words? Consider that the purpose of the SFH Test Kitchen is to test. More precisely, it is to test and perfect. Chef Blondie knows the job isn’t done until she’s mastered a new recipe. Nothing short of mastery will suffice. And mastery often comes only after there has been a failure or two along the way. So yes, there’s been drama in our Test Kitchen. But it is passion directed towards success.

Sourdough Crackers – The Testing Process

In my post Sourdough Crackers – Test Kitchen Faux Pas, I recounted how we researched an array of sourdough cracker recipes. Chef Blondie selected one from the website Our Gabled Home. Anja has posted many good and reliable recipes on her site, and the Test Kitchen staff thought the post How to Make Sourdough Crackers provided an excellent overview of the topic.

Test #1 – Fatal Blunder

It would be painful to force myself to revisit that terrible day in the SFH-Test Kitchen when we conducted Test #1. We were negligent in our duties, and we suffered the penalty. If you haven’t read the sad story, you may do so here.

Sourdough Crackers

Test #2 – We Overcompensated

In Test #1 we burned the crackers. The flavor was there, but one would never serve those crispy critters to a guest. In response to our failure, the test kitchen staff unconsciously over compensated. Instead of simply saying we baked the crackers too long, we mistakenly blamed at least a part of the failure on the equipment we used.

Anja specified in her recipe that she used a silicone baking mat. We had used parchment paper. Ol’ Fuzz Face, rather naively said, “Well, perhaps we should follow Anja’s recipe to the letter.” He was so keen on that idea that he immediately had the test kitchen foot the bill for a set of silicone baking mats.

Sourdough Crackers – Mistaken Notions

In Test #2 we underbaked the crackers. There are two big reasons why.

  • First: Chef Blondie made it clear that time was a critical factor. She set the timer for 18 minutes. At that point she watched the sourdough crackers turn a beautiful golden brown. She assumed they were done.
  • Second: The use of a silicone baking mat subtly changed the whole baking equation. Our staff never considered that the baking mat would transfer heat more slowly than parchment paper.

As this picture clearly shows. We had what looked like a perfect pan of sourdough crackers. – It was not!

Those crackers did not crack. They would bend, but they would not and could not crack. – Crackers they were not!

Test #3 – We have sourdough crackers!

Chef Blondie’s complexion and demeanor after the second failure shall not be described here. Let’s just say that she was somewhat displeased.

Just as she had after Test #1, Chef Blondie assembled the entire Test Kitchen staff. We evaluated our procedures and our choice of equipment. We learned the following: We had overcompensated. And even worse, we had made wrongful assumptions. – We would try again!

In Test #3, we followed Anja’s recipe, but Chef Blondie made some simple modifications. When you view her modified recipe, you will see why she is both a master of the science and of the art of cooking.

As this picture clearly shows. We had what looked like a perfect pan of sourdough crackers. – It was!

Those crackers did not bend. They would not and could not bend, but they certainly would crack. – Crackers they were!

Sourdough

Sourdough Crackers – Summary

Sourdough Crackers

Once again, Chef Blondie assembled the entire Test Kitchen staff. We taste tested our sourdough crackers. – They were perfect. The addition of our own home-grown rosemary was a true delight.

Even Mr. Monte participated in our Sourdough Crackers Victory. He personally chose the selection of Gruyère, Jarlsberg, and Blue cheeses, we would feast upon when tasting these superb crackers.

Yes, Chef Blondie was true to her promise, “We will recover from this disaster! We will make a great batch of Rosemary Sourdough Crackers. And when we do, we will give the world the recipe.”

And so, dear readers, here is the SFH Test Kitchen recipe for Rosemary Sourdough Crackers.

Sourdough Crackers

Rosemary Sourdough Crackers

Sourdough crackers can be easy to make, but attention to timing and watchful eye are needed. This is a copy-cat recipe of Our Gabled Home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 1 container
Calories 1100 kcal

Equipment

  • non-reactive bowl
  • Rolling Pin
  • parchment paper or silicone baking mat
  • cracker roller or knife, or serrated pastry cutter
  • cookie sheet
  • airtight container

Ingredients
  

  • 1 cup flour all-purpose
  • 1 cup sourdough starter discard or sourdough starter
  • ¼ cup olive oil extra virgin (or a bit less than ¼ cup)
  • 1 TBSP chopped fresh rosemary or crushed dried rosemary
  • ½ tsp sea salt

Instructions
 

  • To a non-reactive bowl add 1 cup of flour, 1 cup of sourdough starter (or discard), ¼ cup of olive oil, 1 tablespoon of fresh chopped rosemary, and ½ teaspoon of salt.
  • Mix all the ingredients until you have a smooth dough that is not sticky. If it is still sticky, you can gradually add a bit more flour until it comes together.
  • Loosely cover the dough and let it rest in the refrigerator for at least 30 minutes or up to 2 hours.
  • Preheat your oven to 375˚F.
  • Take the dough out of the refrigerator and with a rolling pin, roll it out on parchment paper (or a silicone baking mat) as thinly as possible. Lifting and turning the dough every so often will help getting the dough very thin. Don't worry about uneven edges.
  • With a cracker roller (or serrated pastry cutter or simply a knife), cut the dough into long strips. Then cut the dough perpendicular to make squares or rectangles.
    Sourdough Crackers
  • If not using a cracker roller, use a fork to prick each square or rectangle twice. This will allow air to escape during baking.
  • Place the parchment paper (or silicone mat) on a cookie sheet, place it in the oven, and bake for 20-25 minutes or until golden brown.
  • When done, remove the crackers from the cookie sheet and let cool. For best results, store the sourdough crackers in an airtight container.
    Sourdough
  • Enjoy plain, with some homemade butter, hummus, cheese, or your favorite spread!
    Sourdough Crackers
Keyword Rosemary, Sourdough crackers
banana nut muffins
Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen

Muffins to Cheer up My Day

When my heart is filled with concerns for family and friends, it helps to work in my kitchen and make sourdough muffins. Following the recipe, mixing the ingredients, cleaning up afterwards, all of that gives me time to think and pray. Baking banana nut muffins adds a needed quiet time to cheer up my day.

There are times when it’s better for the staff of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen to take a day off. I need some time alone. Just leave the cooking to me.

This week there was such a day. I had received texts, emails, and phone calls. My loved ones needed prayers. So, I retired to the kitchen and prayed as I tested a new sourdough starter muffin recipe.

Testing Amy’s Sourdough Banana Nut Muffins Recipe

About a week ago, I posted a recipe for what I called The Best Cranberry Sourdough Muffins. Since then, Hubby and I have continued to search for ways to make best use of our sourdough starter discard. Recently, we found a recipe for Sourdough Banana Nut Muffins by Amy at little spoon farm. – Using Persnickety Pierre’s Criteria of Excellence, let’s see why this recipe will become a regular here at the SFH Test Kitchen.

1. Level of the Banana Nut sourdough muffins challenge

This recipe is a bit more involved than Daisy’s Cranberry Muffins. There are more ingredients and more steps to follow. Nevertheless, there is nothing out of the ordinary here. The biggest challenge to this recipe is restraining yourself from eating the entire batch of muffins yourself.

2. Selection of good-quality ingredients

Supposing that your sourdough starter discard is ready to go, all the ingredients you will need should already be in your kitchen or pantry. Well, almost all. Ripe bananas are the flavor attraction in this recipe, and you can’t do without them.

3. Use of cooking techniques

Take it slow! Pay attention to the order in which ingredients are mixed and combined. This is the best part for me. Watching it all come together provides the satisfaction and peace one can experience while cooking.

4. Development of superior taste and flavor

I found that this recipe is well balanced and delivers the banana nut flavor advertised in its name. The only minor variation I made was using light brown sugar instead of dark brown sugar.

5. Presentation

I chose to serve myself a single muffin with a hot cup of freshly made black tea. The muffin and tea were a morning snack on my deck. From there I could look out on my yard and vegetable gardens.

A bluebird had decided to sit on a fence post and share with me his enjoyment of the morning sun and gentle breeze. As for the texts, emails, and phone calls that had troubled my mind, I’ve done what I could do. – It’s in His hands now.

What if you make more muffins than you need?

The condition of your sourdough discard and the level to which you fill the spaces on your muffin pan may have an effect on the number of muffins rendered by this recipe. In my test case, I ended up with 18 muffins, many more than the expected dozen.

As we chefs, bakers, and home cooks have learned, it’s beneficial to have good friends and neighbors who like to share in what you make. Within minutes of baking these delicious sourdough banana nut muffins, a half dozen of them were in the care of a dear neighbor and her daughter.

A little time in the kitchen, makes up for hours and days of useless worries.

Sourdough Banana Nut Muffins Recipe

This recipe by Amy at Little Spoon Farm is one that you will want to share with your friends. It's fun to make and the muffins will brighten up your morning. Who knew you could make something this good with your sourdough starter discard?
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American

Equipment

  • Muffin tin
  • Mixing Bowls
  • Measuring cups/spoons
  • Spatula

Ingredients
  

WET INGREDIENTS

  • 8 tablespoons (113 g) unsalted butter melted
  • 1 cup (200 g) dark brown sugar see notes
  • 2 large eggs
  • 3 (350 g) very ripe bananas about 1 cup, mashed
  • 3 tablespoons (45 g) sour cream
  • 1 teaspoon (5 g) vanilla extract
  • ½ cup (125 g) sourdough starter discard

DRY INGREDIENTS

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) fine sea salt
  • 1 cup (125 g) walnuts chopped

Instructions
 

  • Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease.
  • Whisk the flour, salt, baking powder and baking soda together in a bowl and set aside. In a separate bowl, use a fork to mash the bananas until smooth.
  • Melt the butter in a mixing bowl and add the dark brown sugar. Use a spatula to cream the butter and sugar together. Add the eggs, mashed banana, sour cream, sourdough discard and vanilla extract and mix until combined.
  • Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. (Do not over mix!) Gently fold in ⅔ cup of the chopped walnuts.
  • Divide the batter into the muffin tin and sprinkle the remaining ⅓ cup of chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.

Notes

  • The condition of your sourdough discard and the level to which you fill the muffin pan may effect the number of muffins rendered by this recipe. In our case, we ended up with 18 muffins.
  • For a more thorough set of notes, refer to the original recipe at: Sourdough Banana Nut Muffins - Little Spoon Farm 
chicken livers; Jacques Pépin
Main Dishes, Recipe

Chicken Livers – An Interesting Way

Jacques Pépin just taught me how to make chicken livers in an interesting way. I’ve always loved fried chicken livers. Growing up, I could count on them always being on the menu. I just couldn’t get enough. But I never had chicken livers anyway but fried. Well, on Mother’s Day, that all changed. That’s when lovely Daughter #1 gave me a new cookbook – Jacques Pépin Quick & Simple. And that is when I first learned about Chicken Livers Persillade.

Hi! Chef Blondie here.

Serendipity Farmhouse

I have to admit that it was my dear Hubby who found the recipe. He and I share this love for liver of all types. As soon as he stumbled upon the recipe on page 318, he shouted, “Eurika!” or some such thing. When he showed me the recipe, my first words were, “Where can we find some chicken livers?! The SFH Test Kitchen is going to make this ASAP!”

Testing Jacques’s Chicken Livers Persillade

We had planned to publish a gardening post today. But Jacques’s cookbook with its great new recipe, combined with the availability of chicken livers and other ingredients, demanded that we disregard our weekly posting schedule. Well, to be more truthful, Hubby and I wanted to have chicken livers, and we wanted them, “Right now!”

It was to that end that we hastily mobilized the entire staff of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. They all assembled, and we discussed the task. We quickly came to complete agreement on the course of action and grabbed our aprons.

Using Persnickety Pierre’s Criteria of Excellence, we explored why this recipe introduces one to the preparation of chicken livers in an interesting way.

1. Level of the Chicken Livers Persillade challenge

By its very name, Jacques Pépin Quick & Simple, the title describes the level of challenge in this recipe – “Quick and Simple.” The basic technique of sautéing is at the heart of preparation of this dish. However, because Jacques recommends that the livers be cooked at high heat, the butter and oil will have a tendency to splatter. – A word to the wise, be prepared to cover the pan with a splatter screen. Cleaning up oil splatters takes time and detracts from the enjoyment of the meal.

2. Selection of good-quality ingredients

One great joy of cooking is being able to use ingredients of your own making or from your own garden. How unfortunate it was that our homegrown garlic had run out just a few days earlier. We had to use store-bought.

On the other hand, the parsley in our herb garden was thriving. So, we were able to enjoy its fresh flavor in the persillade. (Read more about persillade in Criterion 4 below.)

One big bonus in ingredient selection, was the fact that Hubby recently scored a huge success with a sourdough bread recipe. Not only had the bread come out just perfect, but for the first time, some of our own home-milled hard white wheat was incorporated in the recipe.

When toasted, four slices of this loaf became the perfect foundation for the cooked chicken livers persillade.

3. Use of cooking techniques for Jacques’s Chicken Livers

The two primary techniques used in preparing this dish are quite simple and straightforward. The liver is sautéed, and then the persillade is added. At that point, the pan is immediately removed from the burner. So simple – So elegant. This recipe can make a beginner look like a pro.

4. Development of superior taste and flavor

Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar. Jacques Pépin uses persillade in a range of diverse dishes. For example, in his Roe and Liver Persillade recipe, he demonstrates that a persillade adapts just as well to a fish dish as it does with chicken livers.

Persillade is a common ingredient in many dishes. You might think of it as a standard sauté cook’s mise en place. It is basically built around parsley and garlic. In Jacques’s Chicken Livers recipe, the persillade is added at the very end of the cooking process. That way, the garlic and parsley remain in the foreground and work side-by-side with the flavor of the sautéed livers. – Nothing is hidden.

On the other hand, if you add the persillade early in the cooking process, the parsley and garlic flavors mellow out, and they give an entirely different presentation to the flavor and aroma of the dish.

5. Presentation

Chicken Livers Persillade is a simple dish. It’s rather rustic and the use of toasted slices from a large country loaf like our homemade sourdough bread enhances the impression. So, no need to be fancy. Simply serve and enjoy.

A Couple of Practical Notes

At $1.96 for 1¼ pounds of chicken livers, Chicken Livers Persillade is a gourmet meal without the gourmet expense. According to Jacques, 12 ounces of chicken livers will provide four servings. The SFH Test Kitchen staff had no idea what it would do with the extra 8 ounces of livers. That is when I stepped in and said, “We will cook them all.”

So, we cooked them all. – – Please refrain from asking the obvious question, “Were there any leftovers?” My staff is sworn to secrecy.

chicken livers; Jacques Pépin

Chicken Livers Persillade

This quick dish should be prepared at the last moment and served immediately. It makes a nice appetizer for a dinner, and it can also be served with salad as a main course for a brunch or light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine French
Servings 4

Equipment

  • 1 Nonstick pan at least 9 inches in diameter

Ingredients
  

  • 12 ounces chicken livers, about 14 preferably plump and pale in color
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoon peanut oil We used EVOO.
  • 4 cloves garlic, peeled and chopped fine (2 teaspoons)
  • 3 tablespoons coarsely chopped flat-leaf parsley
  • 4 slices from a large country loaf, ½ inch thick and about 5 inches in diameter, toasted We used homemade sourdough bread.

Instructions
 

  • Separate each liver into its two halves, discarding any connecting sinews.
  • Pat dry with paper towels and sprinkle with the salt and pepper.
  • Heat the butter and oil in a nonstick pan at least 9 inches in diameter.
  • When the mixture is a hazelnut color, add the livers in one layer and cook over high heat for 1 minute. Turn and cook on the other side for 1 minute, taking care to avoid splatters. (If using more than 12 ounces of liver, cook a little longer on each side.)
  • Add the persillade (garlic and parsley) and immediately remove the pan from the heat. Mix well.
    chicken livers; Jacques Pépin
  • Place a slice or two of toast on each plate, top with the liver, and serve immediately.
    chicken livers; Jacques Pépin
Keyword Chicken livers