Category: Main Dishes

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!

Coq au Vin
Main Dishes, Recipe, SFH Food Talk & Recipes

How to Perfect Ina Garten’s Coq au Vin

Coq au Vin is a dish as complex as a French chef can contrive, or it is as simple as an RV camper can concoct on a 3-burner RV stove. No matter where you fall in that spectrum, you should try out Ina Garten’s recipe.

One momentous test of Julia Child’s recipe took place on November 11, 2021. The world famous Le Chat Chef Extraordinaire (Mr. Monte) oversaw Chef Blondie and Sous Chef Fuzzy. Under his close scrutiny and guidance, the SFH Mobile Test Kitchen staff artfully executed Julia’s recipe for Coq au Vin.

We proved that a camping couple like us can prepare this fine French dish, even in a cramped RV kitchen. We call our modified recipe Coq au Vin a la El Camino Del Monte.

In Search of Worthy Competitor

Yes, we had success in our Mobile RV Test Kitchen in 2021. We have also mastered Julia’s recipe in the well-equipped Serendipity Farmhouse Test Kitchen. Nevertheless, I knew that Julia’s recipe might have some worthy competitors. While perusing Ina Garten’s cookbook, Back to Basics, I was intrigued by her recipe. There was just enough difference in her approach to suspect that my Test Kitchen staff would want to try it out. They did and I think you will be surprised by the results. I know I was. So, make sure you check out our video at the bottom of this post.

Coq au Vin – Two Recipes Compared

Julia Child’s recipe for Coq au Vin in “Mastering the Art of French Cooking” emphasizes traditional French techniques. It showcases her classic approach to cooking. She uses a whole chicken, marinating it in red wine, and incorporates ingredients like lardons, mushrooms, and pearl onions. Child’s method involves browning the chicken in butter and then simmering it slowly. This allows the flavors to develop deeply, reflecting her belief in the importance of time and technique in cooking. Julia’s recipe only requires the use of a stove top. That’s why we could easily adapt this recipe for use in our RV.

In contrast, Ina Garten’s recipe in “Back to Basics” offers a more streamlined and accessible version. Garten’s approach is less labor-intensive, focusing on ease without sacrificing flavor. She simplifies the process by using fewer steps and emphasizes the use of high-quality ingredients, making it approachable for home cooks. However, Ina’s recipe calls for simmering the chicken in the oven for 30-40 minutes. Although our RV has an oven, this would not be our method of choice on a hot day while camping.

While both recipes celebrate the essence of Coq au Vin, Child’s rests on classic French culinary traditions, requiring patience and skill, whereas Garten’s version is modern and user-friendly, appealing to a broader audience. This contrast highlights the evolution of cooking styles, balancing tradition with practicality.

Resources

Cookbook: Coq au Vin, serves 6, Barefoot Contessa Back to Basics, page 115.

Recipe on line: Coq au Vin, serves 3.

Food Network Video: The Barefoot Contessa Makes Coq Au Vin

Julia Child’s Recipe: Coq au Vin (Chicken in Red Wine with Onions, Mushrooms, and Bacon), serves 4-6, Mastering the Art of French Cooking, page 263.

While perusing Ina Garten's cookbook, Back to Basics, I was intrigued by her recipe for Coq au Vin. Her approach differs from Julia Child's in several ways. There was just enough difference to persuade the SFH Test Kitchen Staff to try it out. They did and I think you will be surprised by the results. I know I was. This recipe is an adaptation based on three different versions of Ina Garten's recipe. The notes section lists the changes we made.
pasta recipe
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Summer

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

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

summertime pasta

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

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

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

Summertime Pasta in 4 Simple Steps

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

Step 1 – Mix the Vegetables

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

Step 2 – Prepare the Pasta

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

Step 3 – Microwave Vegetables for 2 Minutes

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

Step 4 – Drain the Pasta and Add to Vegetables

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

Summertime Pasta – Summary

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

Happy Cooking!

Jacques Pépin's Summertime Pasta recipe is the perfect solution for sweltering summer days. It's quick, easy, and bursting with fresh, seasonal flavors.
Jacques Pepin, Main Dishes, Recipe, Spring

Pasta Primavera Your Grandkids will Love

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

pasta primavera

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

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

Why This Recipe Works

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

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

pasta primavera

Cooking with Your Children & Grandchildren

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

Resources for Jacques’s Pasta Primavera

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

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

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

How to Master Jacques’s Peculiar Chuck Roast Technique

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

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

Peculiar Technique for a Chuck Roast

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

Pondering the Reasons for this Technique

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

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

Crowning this Chuck Roast with a Glorious Sauce

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

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

Tips for Success

Here are two tips for success in making this dish:

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

Final Thoughts from Chef Blondie

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

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

Resources

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

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

How to Make Shepherd’s Pie

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

BACKGROUND

Hi! Chef Blondie here.

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

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

shepherd's pie

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

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

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

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

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

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

shepherd's pie

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

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

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

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

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

How to Make Jacques’s Lentil Salad

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

Hello, my Friends.

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

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

Why Revisit Jacques’s Lentil Salad Recipe?

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

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

Purpose & Standards

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

A Serving Suggestion

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

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

How to Make Mardi Gras Jambalaya

Why learn how to make Mardi Gras Jambalaya? Well, Jambalaya is a fantastic choice for celebrating Mardi Gras. This classic Cajun/Creole dish from Louisiana is rich in flavor and tradition. Besides that, it’s a great comfort food you can serve all year round.

Mardi Gras Jambalaya

Hello, my friends!

Soon it will be time for the biggest party of the year. That’s right! Whether you call it Mardi Gras, or Fat Tuesday, this is the time to make a party favorite, one-pan Jambalaya.

To celebrate the great Mardi Gras tradition, the SFH Test Kitchen combined two Jambalaya recipes from the Rachael Ray Show.

We’ve just finished our methodical testing and tasting of the recipe. – I won’t leave you hanging in suspense. This variation on Rachael’s Jambalaya turned out to be a truly fantastic dish. It has great flavor with that extra kick. And it’s easy to make.

Why make Jambalaya for Mardi Gras?

Here’s are some reasons why we think you should add Jambalaya to your Mardi Gras menu:

  • Authenticity: Jambalaya embodies the culinary heritage of New Orleans. It’s a flavorful blend of French, African, and Spanish elements.
  • Hearty and Festive: Jambalaya is a one-pan wonder, packed with tasty spices and great aromas. It’s a satisfying dish that’s perfect for a lively celebration.
  • Easy to Serve: Whether you’re hosting a big Mardi Gras party or a cozy gathering, this dish is a crowd-pleaser. It’s easy to prepare and can be served straight from the pot.
  • Variety: There are different versions of jambalaya — with combinations of andouille sausage, chicken, and shrimp. You can choose the combination that suits your taste.

The Secret is in the Ingredients

What gives Jambalaya that fantastic taste and great aroma? Well, the secret is in the ingredients. Rachael’s Jambalaya features a medley of delicious components, including:

  • Chicken thighs, cut into bite-sized pieces, add body.
  • Andouille sausage adds a distinctive smoky flavor.
  • Shrimp provides a seafood twist.
  • Bell peppers, onion, and celery make up the classic trinity of Cajun-creole cooking.
  • Garlic, smoked (Spanish) paprika, and dried oregano are the flavor enhancers.
  • Tomato paste, chicken stock, and crushed tomatoes create a rich, hearty base.
  • Long-grain white rice cooks to perfection without getting mushy.
  • Lemon juice and fresh parsley brighten up the dish.
Mardi Gras Jambalaya

So go ahead, whip up a batch of Mardi Gras Jambalaya on the stove top. Let the party begin with this flavorful dish! 🎉🍽️

Jambalaya is indeed a fantastic choice for celebrating Mardi Gras. This classic Cajun/Creole dish hails from Louisiana and is rich in flavor and tradition.
beef chili by Jacques
Jacques Pepin, Main Dishes, Recipe

Simple Beef Chili by Jacques

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

beef chili by Jacques

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

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

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

Lessons Learned – Beef Chili by Jacques

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

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

Lesson 1: Use Newer Beans

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

Lesson 2: Save Time – Soak the Beans

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

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

beef stew with red wine

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

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

Happy Cooking!!