Join Chef Blondie and Sous Chef Fuzzy as they delve into the rich history and delightful flavors of Manhattan Clam Chowder in their charming farmhouse kitchen! Today, they not only share their mouthwatering recipe but also unravel the mystery behind the origin of this beloved dish.
Discover how Manhattan Clam Chowder evolved from Rhode Island roots in the late 1800s to its unique tomato-based version influenced by Azorean immigrants. Watch as our favorite culinary duo navigates the essential ingredients—bacon, onions, carrots, potatoes, tomatoes, and more—bringing the past to life with every simmering pot. Don’t miss the cooking fun and a hearty bowl of chowder that’s sure to warm your soul on a cold winter day!
Chef Blondie and the Serendipity Farmhouse Test Kitchen have adapted this longtime standard recipe providing three options;
Option 1 - (O1) Standard Betty Crocker recipe
Option 2 - (O2) Added ingredients to enhance flavor
Option 3 - (O3) Meatless meal suitable for Lent
This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. Yes, once again the culinary wizards, Chef Blondie and Sous Chef Fuzzy, embarked on a delicious adventure in their cozy farmhouse kitchen. With a shared love for Italian cuisine and a desire to perfect their homemade gnocchi, they set out to create a dish combining the comfort food feel of homemade gnocchi with the richness of fresh cream and savory mushrooms.
This is what we did with our homemade gnocchi
Hi! Chef Blondie here. This is the follow-up to our post How to Make Gnocchi and our YouTube video here. In this post we pick up right where the newly made gnocchi is boiled and drained.
At this point, we sauté garlic and sliced mushrooms in butter. When the mushrooms have become tender, we add the gnocchi and continue cooking. Finally, the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper to taste and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. –
Sounds delicious, doesn’t it?
It’s a Generic Cream Mushroom Gnocchi Recipe, but…
This was a little bit of impromptu cooking. After we made our fresh gnocchi, we wanted to show what we could do with it. So, we came up with a very quick recipe called Creamy Mushroom Gnocchi. It’s a generic recipe that’s quick and simple to make. It may be generic, but it’s uncommonly good. We think you will find it quite tasty and like it just as much as we do. – Make sure you watch the video to see the step-by-step process.
A Couple of Words about Ingredients
The ingredients for this creamy mushroom gnocchi provide an incredibly wonderful flavor yet they’re readily available and quite simple in nature. For making our gnocchi dish we used:
Homemade Gnocchi: One pound of fresh homemade gnocchi was all we needed. We don’t think store-bought gnocchi would be as well suited for this dish
Butter: We used two tablespoons of butter. The mushrooms soaked up so much of the butter, we needed to add a bit of EVOO to keep the ingredients moist.
Garlic: One clove of garlic minced well went into this dish. Add more if you like.
Mushrooms: This recipe calls for one cup of sliced mushrooms. We used button mushrooms but cremini mushrooms would work just as well.
Heavy Cream: A half cup of heavy cream works perfectly.
Seasoning: We used salt and pepper to taste. There’s room to be more creative here.
Garnish: We didn’t have any fresh parsley, but that would be great for a garnish. We had to use some dried parsley instead.
This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. The gnocchi is first boiled, then sautéed to create a golden exterior. Sliced mushrooms are cooked until tender, and the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. - Sounds delicious, doesn’t it?
Gnocchi Triumph in the Serendipity Farmhouse Test Kitchen 🍽️👨🍳 When the culinary mastermind, Executive Chef Blondie, fell ill, Sous Chef Fuzzy stepped up to the challenge with Chef Blondie’s expert guidance. Together, they transformed a potential kitchen disaster into a gnocchi masterpiece!
Hi! Chef Blondie here. Well, I’ve been under the weather for quite some time. The medics can’t tell me what I have, but it’s really slowed me down. So instead of testing this recipe for fresh gnocchi myself, I had to instruct my Sous Chef, Fuzzy, how to do the test. Although, we’ve never done this before, Fuzzy, with my expert guidance, met the challenge and achieved a great success.
In this little Test Kitchen adventure, poor old Fuzzy had to prepare potatoes by ricing them. Sure, he could have mashed them, but the SFH-TK just got a new potato ricer and we had to try it out. In our video, you’ll get to see Sous Chef Fuzzy step up to the challenge. It was a little tough going at first, but eventually he figured out how to use it properly. – Just another day in our beloved farmhouse kitchen
Why make homemade gnocchi?
Hey, I have a question for you. Why would you want to make your own homemade gnocchi? Or, why would it be preferable to store-bought gnocchi?
Freshness: Well, first of all, it’s the freshness. Homemade gnocchi is far fresher than any store-bought. That’s because the store-bought has been on the shelf for who knows how long.
Texture: Store-bought gnocchi always tastes kind of rubbery to me. It’s the texture. The fresh gnocchi has such a delicate and pleasant texture.
Flavor: Homemade gnocchi can have a richer, more enhanced flavor.
Healthier: Homemade gnocchi is healthier for you because you can eliminate any of the preservatives or anything that’s in it. You have control over salt and everything else.
Customizable: You can customize homemade gnocchi. You can adjust the recipe to fit your dietary needs or preferences.
Talking Taters
I’m going to tell you one more thing here. If you look at these two little salt and pepper shakers, my daughter-in-law bought these for me when they were on their honeymoon many years ago in Prince Edward Island. I thought, why not use these today. Anyway, my friends, we’re going to get started with making this gnocchi. And happy cooking!
Ingredients for Homemade Gnocchi
Sous Chef Fuzzy here. Here’s a few words about the ingredients. We used three medium russet potatoes. We were shooting for 2 lbs, and as it turned out, the three spuds came in at almost exactly 2 lbs. You’re going to use 1 to 1½ cups of all-purpose flour, depending on how well the ingredients are mixing together. One large egg is used and then you can use one teaspoon of kosher salt. Instead of kosher salt, we used Redmond Real Salt. – Now back to Chef Blondie
Video Step-by-Step Instructions
Watch me and Sous Chef Fuzzy navigate this delicious culinary journey, turning fresh ingredients into perfectly fluffy, mouthwatering gnocchi. Don’t miss out on the secret tips and techniques that made this dish a success!
Resources
There are many dishes that we’ve made that rely on gnocchi to add that special touch. For example our post And the morel of this story is … showed how gnocchi was the perfect ingredient to compliment the delicate flavor of morel mushrooms. If you want to see another approach to making gnocchi, check out this recipe: Gnocchi
We've used store-bought to make many different recipes. For example, our post And the morel of this story is ... shows how gnocchi was the perfect ingredient to go along with some morel mushrooms we received as a surprise gift.
We here at the Serendipity Farmhouse Kitchen decided that is time that we learned how to make our own gnocchi from scratch. So,we reviewed several recipes, found the common ingredients and preparation techniques, and developed this generic recipe for testing.
Join us in the Serendipity Farmhouse Test Kitchen as we put The Rose Homestead’s sourdough sandwich bread recipe to the ultimate test! 🍞 Whether you’re a seasoned baker or just starting your quest for great sourdough bread, this post and our YouTube video have something for everyone. Let’s see if The Rose Homestead’s recipe lives up to the hype! 🚀
Hi! Old Fuzz Face here! Between the recent cold spell and my unique ability to capture defeat from the jaws of victory, this SFH-TK test has been a real challenge. Nevertheless, I’m happy to report that our test of this bread recipe by Mary Rose produced a great loaf of bread.
When I started putting our YouTube video together, Executive Chef Blondie cautioned me that some of the content would put viewers into a deep sleep or even a vegetative state. Of course she wasn’t able to tell me that until I woke her up. So, this post will provide you some of the geeky material that I edited from the video.
When you go to the video you will find these highlights:
Step-by-step tutorial: Follow along as we mix, prepare, and bake this highly recommended recipe.
Essential tips: Learn the techniques to achieve a perfectly fluffy and flavorful sourdough loaf.
Ingredients: Discover the ingredients that make a difference.
Test results: See how this recipe stacks up and hear honest feedback from our dear friend Miss Nancy.
Baker’s Percentage Analysis
Baker’s Percentage is a way of expressing the ratio of ingredients to the total weight of flour in a recipe. It may not look like much fun working with percentages, but it can be very helpful in scaling a recipe up or down. Here’s the baker’s percentage analysis for this recipe:
Flour: 100% – (assuming 3.25 cups as the average) 3.25 cups = 390 grams (assuming 1 cup of flour weighs 120 grams)
Water: 60.8% – 1 cup = 237 grams (assuming 1 cup of water weighs 237 grams)
Sourdough Starter: 30.8% – 1/2 cup = 120 grams (assuming 1/2 cup of starter weighs 120 grams)
Olive Oil: 13.8% – 1/4 cup = 54 grams (assuming 1/4 cup of oil weighs 54 grams)
Salt: 2.3% – 1.5 tsp = 9 grams (assuming 1 tsp of salt weighs 6 grams)
Yes, it adds up to more than 100%. But don’t sweat the small stuff. That’s a problem for mathematically inclined bakers.
Why this Recipe Works
When you break out a recipe this way, you can see beforehand what characteristics will be present in the bread. Here’s the breakdown for Mary Rose’s recipe:
Hydration: The hydration level (water to flour ratio) is around 60.8%, which is typical for sandwich bread. It should yield a dough that is a bit sticky and easy to work with. It will give the bread a soft crumb and help in achieving a tender texture. It’s perfect for sandwich bread.
Sourdough Starter: Adds a mild tangy flavor characteristic of sourdough bread. The starter provides natural leavening and flavor. The 30.8% starter is a substantial amount of starter, which will result in a noticeable sourdough flavor and quicker fermentation. The bread should have good structure and a nice tang from the natural fermentation process.
Olive Oil: Adds a subtle, rich flavor and tenderness to the crumb. It also helps keep the bread soft and moist.
Honey: Adds a touch of sweetness which balances the tanginess of the sourdough, and also creates a slightly caramelized crust.
Salt: Enhances the overall flavor by bringing out the sweetness and sourness, while also strengthening the gluten network for better structure.
Substituting Freshly Milled Hard White Wheat
If you substitute 1 cup of freshly milled hard white wheat for 1 cup of all-purpose flour, here are some changes you might need to consider:
Hydration: Freshly milled flour tends to absorb more water. You might need to increase the water slightly to achieve the same dough consistency.
Texture: Freshly milled flour can make the bread denser. Consider sifting the flour to remove some of the bran for a lighter texture. (We prefer not to sift in order to retain the natural nutrients in the bran.
Fermentation: Whole wheat flour ferments faster due to higher nutrient content. Keep an eye on the dough and adjust fermentation times as needed.
Potential Improvements
As you will notice, I have converted the test recipe to grams to improve consistency. Weighing the flour instead of using cups can help achieve results that are reliable and repeatable.
In our video, I have a special section showing how I totally destroyed a loaf of bread due to over proofing. The lesson here is that you need to adjust the fermentation time based on room temperature. Warmer temperatures may require shorter fermentation times, while cooler temperatures may need longer. In this case I tried to compensate for very low room temperatures. In my own characteristic way, I managed to overcompensate. Let me tell you, Chef Blondie was not amused.
Join Us for Part 2 of Our Tayama Thermal Cooker Test! Welcome back to the second installment of our exciting two-part series, where we put the cooker to the ultimate test! In the first episode we unboxed and described the thermal cooker. In this episode, we’re diving even deeper into the amazing capabilities of this innovative kitchen gadget. Whether you’re an experienced chef or just love trying out new kitchen gadgets, you won’t want to miss this!
Hands-on cooking demonstrations with a mouth-watering recipe
Tips and tricks for getting the most out of your cooker
Real-time taste test and honest feedback
Will the Tayama Thermal Cooker live up to the hype? Watch our video and find out! Don’t forget to like, comment, and subscribe for more culinary adventures.
Hello my friends. Chef Blondie here. Our video is a little bit different from what we normally do. We actually tested the present I gave my Sous Chef Fuzzy for Christmas – the Tayama Thermal cooker. So we tested the cooker by making a large pot of beef stew.
Thermal Cooker Test Criteria
Here are five important test criteria that we considered in our evaluation:
Heat Retention • Criteria: Measure how well the thermal cooker maintains its temperature over time. • Evaluation Method: Take the internal temperature of the beef stew after cooking without reheating.
Cooking Time Efficiency • Criteria: Assess the total time taken to cook the beef stew in the thermal cooker. • Evaluation Method: Record the start and end times of the cooking process.
Energy Consumption • Criteria: Determine how much energy the cooker uses. • Evaluation Method: Note the energy consumption in kilowatt-hours (kWh).
Build Quality and Durability • Criteria: Evaluate the physical build and material quality of the thermal cooker. • Evaluation Method: Inspect and note the sturdiness of the cooker, ease of handling, quality of materials, and any signs of wear after use.
Ease of Use • Criteria: Assess how user-friendly the cooker is. • Evaluation Method: Evaluate features like ease of setup, clarity of instructions, ease of cleaning, and any special features (timers, etc.).
We will release the complete test results next week. Until then, watch our video, thank you, and happy cooking.
Warm up with a bowl of Jacques Pepin’s Quick Mushroom Soup! As the temperature drops, join me and my trusty sous chef, Old Fuzz Face, in the kitchen as we whip up this comforting and hearty soup in just 30 minutes.
Using fresh cornmeal and a medley of mushrooms, this dish is not only quick but also incredibly satisfying. Perfect for cold, dreary days, this recipe from Jacques Pepin’s ‘Quick and Simple‘ cookbook is a must-try. Pair it with freshly baked sourdough bread for the ultimate cozy dinner. Happy cooking!
Why make this amazing mushroom soup?
Hello my friends. Chef Blondie here.
You know it was cold and snowy this morning. And right now it’s dark. It’s dreary and so cold. It’s wild outside.
My somewhat capable sous chef, Old Fuzzface and I want something warm and satisfying for dinner tonight. But we just don’t have the time to prepare a big meal. In cases like this, we turn to Jacques Pepin’s cookbook, Quick and simple.
So for tonight, we’re going to Prepare an easy dish. It’s a pot of mushroom soup. To make this soup a little more filling and comforting, Jacques adds some yellow cornmeal. I think he does this to thicken it up a little bit. And it just so happened that Fuzzy milled some corn yesterday and it’s as fresh as it can be. To go along with this soup, we’re going to have sourdough bread made with all hard white wheat that Fuzzy baked this morning.
Friends, this is the perfect comforting soup to warm you up after a day of shoveling snow. It’s quick and easy, and it’s so very satisfying. You’ve just got to try it!
For this recipe, you’re going to need unsalted butter, mushrooms, leeks or scallions, and chicken stock. We’re going to use vegetable broth, yellow cornmeal, cream, salt, ground black pepper, and chopped chives. We’re going give it a go.
What do you do when you have no homemade salsa, but you do have a freezer full of frozen tomatoes? Well of course, you do some Christmas canning and make up a batch of Serendipity Farmhouse Salsa.
Serendipity Farmhouse Salsa Emergency
Hello, my friends. Chef Blondie here. First of all, I want to wish all of you a very, very Merry Christmas. And then I want to tell you we have an emergency here at Serendipity Farmhouse Test Kitchen. I went into the pantry to find some salsa to go with my chips. Well, guess what? There was no salsa to be had!
And if I didn’t have any homemade salsa, my grandkids would not be happy because they love their tacos my salsa on it. So, when we go over to have lunch with them it’s, “Granny, did you bring any homemade salsa?”
So, here we are today. My sous chef and I, we’re going to be making salsa. I looked in my freezer and I said, hey, we’ve got some of these frozen tomatoes from season 2023. We’re going to use those. So come along with us on this journey as we make salsa. Happy cooking!
Why we used frozen tomatoes in our salsa
The idea of using frozen tomatoes for salsa is nothing new. I’m sure other people do it. I’m sure I can find videos on it. But we haven’t ever tried it. So, we thought the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen should give it a try.
The whole idea started back in September of 2023. The reason was, we had such an overpowering abundance of tomatoes. We had grown eight or ten varieties of tomatoes. We had so many tomatoes and we just didn’t know what to do with them.
So, we froze them. What we did was we flash froze them, then we use the Food Saver and vacuum sealed them and weighed the individual packages. We thought that someday we would figure out a way to use them.
When planning for this SFH-TK test, we determined that we needed about six pounds of tomatoes to make at least five pints of salsa. Then we selected the bags of frozen tomatoes that would give us the six pounds we needed.
The SFH TK Quest for Better Salsa
Another crucial factor in this test was to continue our efforts to improve our own salsa mix. Our current version of SFH Salsa Mix, was derived from a copycat recipe, but we’ve adapted it to make it uniquely our own. For various reasons we decided not to use dried garlic. Instead we use either our own fresh or fermented garlic.
To the extent possible, we use our own homegrown hot peppers and herbs. This year, we dehydrated our own bell peppers and our next batch of salsa mix will include them.
Now that you know the backstory on why we used frozen tomatoes in our SFH-TK Salsa, watch the video and learn how we overcame challenges with preparing the key ingredient, and how we managed to come up with the best winter salsa ever.
What happens when two friends of 40 years make their favorite Christmas Cookies together? It may be a whole lot more than you would imagine. – Watch as Chef Blondie and Miss Nancy spend a day together baking cookies and so much more.
Hello, my friends! Chef Blondie here. Today, I have a special treat for you. My friend, Nancy. We’re going to be making our famous Christmas cookies. She’s going to make gingerbread cookies and I’m going to be doing my famous sugar cookies.
Why We Decided to Make Christmas Cookies Together
Nancy and I have been best friends for almost 40 years. Nancy will tell you that it started out Rocky – a little rocky. But it all worked out, and after all these years, we’re closer than ever.
If you’ve followed this blog since 2018, you well know we used to do what we call “Yard Trash Day.” (See here and here.) We would make beautiful floral arrangements out of just stuff from our yards.
But this year we said you know what, let’s do something different. So, we decided to try Christmas cookies and see how that works out. I will do rolled sugar cookies, adapted from a recipe in an old Better Homes & Garden cookbook. I’ve used this recipe for over 40 years. Because I made them with my daughter many times, and she likes them so much, I call them Kathy’s Christmas Cookies.
Nancy decided go back even further and make gingerbread men from a recipe from a very old edition of the Joy of Cooking. The recipe poses many challenges, but the end product is tasty. The old recipe includes instructions on how to make templates for the gingerbread men, and it would be great fun when done with a child or grandchild.
So, watch our video and see how much fun two old friends can have when they make Christmas cookies together.
Today, we’ll be exploring the rich culinary history of the Azores, focusing on a traditional and frugal dish—Azorean Bean Soup with Linguiça.
Hi! Old Fuzz Face here. Welcome to the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen!
In the late-1800s and early 1900s, life on São Miguel was simple and community-oriented. Meals were often prepared with whatever was locally available, making use of seasonal ingredients and foods like linguiça sausage.
Our video will show you how to use linguiça in a traditional bean soup that tastes great and is warm and satisfying. – A perfect meal for this time of year.
By the way, don’t be worried if you don’t have any linguiça. A number of grocery chains such as Harris Teeter sell various brands of authentic linguiça sausage. And if you are really daring, try making your own linguiça using my recipe here.
Sous Chef Lessons Learned
Mr. Monte claims that I’m not the sharpest claw on the paw. I’m not saying our video proves him right. I will say that I learned three important lessons while making this about how to make Azorean Bean Soup. Watch the video to see what those three lessons were.
A Recipe on a Journey from the Azores
In 1903, my dad’s parents emigrated from São Miguel to Massachusetts. They didn’t bring much with them, and they had to start here from scratch. But my grandmother did bring one very important thing with her, that was her skill at cooking traditional Azorean dishes.
My grandfather died young, and I never got to meet my grandmother. My dad became the head of the household in the late 1920’s. I learned through my cousin Emma what types of meals my grandmother made for my dad and the family. This bean soup we’re preparing today is an example of what my grandmother would make back in those days. We think you’ll enjoy this bean soup because of its great flavor and ease of preparation.
On YouTube you can find an enormous number of videos showing how to make French onion soup gratinee. For example, Jacques Pépin has at least three different videos. But have you ever seen one video on French onion soup Lyonnaise-style?
Hello my friends, Chef Blondie here. – French Onion Soup Lyonnaise-style is a Jacques Pépin mystery recipe that makes a great French onion soup even better.
How did Jacques do it? What were his mystery ingredients?
Well, if you want to learn the answer, watch as my trusty sous chef and I show you what Jacques did.
Happy cooking!
What makes this onion soup recipe better than the rest?
Of course, Jacques has many variations of the typical French onion soup gratinee. But in this recipe, which comes from the Lyon region of France, the soup is much thicker than the usual kind.
In his cookbook Essential Pepin, Jacques recounts his personal recollection.
It’s often served as a late-night dish. When I was a young man, I often made it with my friends at 2 or 3 A.M. after returning home from a night of dancing. … It looks thick and messy, but it is delicious.
The Two Mystery Ingredients
What sets this recipe apart from all the others is what comes at the very end. It is an added touch that you can perform in the presence of your dinner guests. This simple addition adds warmth to a cold evening and brings people together.
When you take the basic onion soup out of the oven, it will still be bubbling. That is when you add two egg yolks to 1/2 cup of sweet Port wine and mix well. Then you make a hole in the crusty top of the hot onion soup and pour the egg and wine mixture into the opening. As you fold the mixture in, the soup becomes rich and creamy and develops a wonderful aroma.
While your friends huddle around watching, you instantly transform your once typical onion soup into a warm and romantic dish to be shared and savoured.
Key Differences in Jacques’s Onion Soup Lyonnaise-Style
Texture: The Gratinee has a thinner, more broth-like consistency. The Lyonnaise-Style is thicker and creamier due to the addition of egg yolks.
Preparation: The Gratinee is typically served in individual bowls with a crusty cheese topping. The Lyonnaise-Style is baked in a large tureen and served from the center.
Flavor Enhancements: The Lyonnaise-Style includes port wine. This adds a sweet, fruity depth to the soup, and egg yolks, which give it a richer, creamier texture.
The Role of Egg Yolks and Port Wine
Egg Yolks: They thicken the soup and add a velvety, luxurious texture. When mixed with the hot soup, they create a creamy consistency that elevates the overall mouthfeel.
Port Wine: This adds a sweet, complex flavor that adds wonderful undertones to the savory onions and cheese. It also gives the soup a unique depth and richness that is not present in the Gratinee.
What are the two mystery ingredients in Jacques Pépin's recipe for French Onion Soup Lyonnaise style? Chef Blondie will show you what they are and why they make a difference.
Adapted from the cookbook Essential Pépin
