It’s really been cold here at Serendipity Farmhouse and I need a quick and easy winter soup to keep me warm. So I wondered to myself, “What would Jacques Pépin do?” – Well, in his cookbook More Fast Food My Way, he says,
“Soups are foremost dishes in my life, especially in winter.”
Hi, Chef Blondie here!
Immediately after Jacques declares his fondness for winter soups, he goes on to introduce one of his favorites – an amazingly simple and satisfying Cream of Leek and Mushroom Soup.
It’s truly a great dish. And we in the SFH Test Kitchen are going to share it with you today.
Quick and Easy Winter Soup – Preparation Tip
Jacques says that leeks are essential as a basic ingredient for many of his simple soups. He always keeps some on hand. He also reminisces about how his mother and his aunt often made several variations of leek and potato soup, adding mushrooms or other ingredients.
As a “girl raised in the South” I wasn’t very familiar with leeks. It was fascinating for me to learn how Jacques cleans and prepares this tasty member of the onion family. After watching Jacques prepare leeks in several videos, I learned quite a bit about his technique. For example, he uses a paring knife to trim the leek, but he switches to a chef’s knife to do the slicing. – So here’s a step-by-step view of how to prepare leeks for this soup.
Step 1 – Trim the Leek
Slice off the very bottom portion of the leek. Then trim off and discard most of the green outside leaves from the leeks. Reserve the light green leaves from the center.
Slice off the bottom portion of the leek.
Trim off and discard most of the green outside leaves.
Trim dark green portion of leaves.
Step 2 – Cut the Leek into Quarters
Cut the leeks lengthwise into quarters. If it is a large leek, you can slice it lengthwise one or two more times. Take care in holding the end of the leek firmly so that it doesn’t slip while slicing.
Step 3 – Wash the Leeks
Leeks can be very dirty. There is often a great deal of grit between the leaves. That’s why it’s necessary to wash the leaves thoroughly under cool water to remove any dirt or sand.
Step 4 – Slice the Leeks
After washing, slice the leaves thinly with a chef’s knife. Cut the butt end of the leek into halves and slice. One large leek or two smaller leeks will give you about 2 cups when sliced.
Slice the leaves thinly with a chef’s knife.
Cut the butt end of the leek into halves.
Slice the butt end of the leek.
1 large leek or 2 smaller leeks will give you about 2 cups.
Cook a Quick and Easy Winter Soup – Jacques’s Way
Now that we’ve learned Jacques’s technique for preparing leeks for a quick and easy winter soup, here’s his recipe as adapted and tested by the SFH Test Kitchen. The original recipe appears on page 36 of the cookbook Jacques Pépin More Fast Food My Way.
Happy Cooking!!
It’s really been cold and you need a quick and easy winter soup to keep you warm. Jacques Pépin says make Cream of Leek and Mushroom Soup. It goes together in just minutes, and it's hearty and healthy.
These January days are growing colder. It’s the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. And as Christmastide draws to a close, perhaps you’ve decided it’s time to move away from rich holiday foods. You probably want to get back to a healthier way of eating. Today, Chef Blondie will show you a recipe by Jacques Pépin that’s just what you need to get started. It’s both warming and healthy.
Hello, my Friends! Chef Blondie here.
All of us at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen greatly enjoyed our Christmas and New Year’s feasts. But now it’s time to start eating healthy again. That’s why I’ve chosen a recipe from Jacques Pépin’s Simple and Healthy Cooking.
While this recipe isn’t all that simple, it certainly is healthy. And it sure is tasty. It’s more than worth the extra effort. As usual, Jacques not only gives us a great recipe. He also shows us ways to make it healthier. He does this by reducing the amount of fat and salt. And, at the same time, he compensates by increasing flavor and aroma. So, let’s gather our mise en place and see how he does it.
Ingredients for Beef Stew with Red Wine
Jacques says that it’s best to use meat from the shoulder blade or shank. That’s because it’s moist even when most of the fat has been removed. – Remember, Jacques’s objective was to make this dish healthier. – We used stew meat from a well-trimmed chuck roast, cut into 1½” to 2″ cubes.
How do you make Beef Stew healthier?
I gave my Hubby a research assignment. I asked him to determine just exactly what did Jacques do to make his Beef with Red Wine recipe healthier than his well-known Beef Stew in Red Wine Sauce. After he muttered under his breath, scratched his balding head, and shrugged his shoulders a couple of times, my reluctant Hubby got to work. – Here’s what he found.
Jacques thoughtfully eliminated ingredients that were high in fat and carbohydrates. He reduced the quantity of other ingredients. For example, he cut extra virgin olive oil in half. The recipe only used 1.5 cups of wine, instead of a whole bottle. Wherever possible he reduced sodium levels. Then, to make up for the deletions, he added more aromatic herbs and vegetables.
The result of his recipe modifications was a beef stew with spectacular flavor and aroma.
Bouquet Garni for Beef Stew with Red Wine
Jacques doesn’t say so directly, but he uses a simple technique to enhance the aroma and flavor of this beef stew. How does he do it? – The beef is stewed gently in chicken stock and red wine flavored with a bouquet garni. A bouquet garni (garnished bouquet) is a bundle of aromatic herbs that is used to add flavor to soups, stews, sauces, and other dishes.
To make our bouquet garni, we followed Jacques instructions, using a string to tie together a bundle of herbs consisting of:
4 or 5 sprigs fresh thyme
3 bay leaves
a small bunch of fresh parsley
a half a stalk of celery
a few sprigs of rosemary and oregano.
How to cook Beef Stew with Red Wine Jacques’s Way
Now that we’ve learned some of Jacques’s techniques for healthier cooking, here is his recipe as adapted and tested by the SFH Test Kitchen.
“… to all cooks Who believe, as i do, that good cooking and good health are inseparable …”
Happy Cooking!!
Any time is the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. While this recipe by Jacques Pépin isn’t all that simple, it definitely is healthy. And it sure is tasty. It’s more than worth the extra effort. Jacques shows us ways to make it healthier by reducing the amount of fat and salt. At the same time, he compensates by increasing flavor and aroma.
Jacques Pépin did this macaroni, spinach, and ham gratin recipe with his granddaughter Shorey. The cookbook A Grandfather’s Lessons – In the Kitchen with Shorey tells the beautiful story. In the book, we find that Jacques’s macaroni and cheese recipe is a dish with flavorful additions that would make any child happy.
So, if you have grandchildren, this is a great recipe to make with them. This SFH Test Kitchen post and the linked YouTube video will show you how to do it.
Hello, my friends.
It’s important as grandparents to spend time with your grandchildren and teach them how to how to cook. You know, it’s just a wonderful sharing experience. Here’s just one memorable example from over 20 years ago.
My Junior Chef Masters Chocolate Chip Cookies
When my first grandson was two, he and I made cookies together. It was such a beautiful experience for both of us.
Here is my junior chef with a chocolate chip cookies recipe in hand. As you can see, he has already put on his apron and is ready to head to the kitchen. – He intends to master that recipe.
When cooking with your grandchildren, keep in mind that the world is a bigger place for them than it is for you. However, what they lack in size, they will make up for with enthusiasm. – Let them feel like the kitchen belongs to them.
Your grandchild will learn how to cook by watching you. They see how you read directions from the recipe. When you pick up a bag of chocolate chips, they will do the same. Sometimes they will even copy your facial expressions. – Judging from my grandson’s expression here, I must have really had some concerns about what to do with these chips.
When you’re cooking with your grandchildren, remember, the kitchen is not a classroom where you have to be. The kitchen is the heart of the home and a place where you want to be.
Preparing for the Great Event
Following Directions from Granny
Inspecting the Work
Just Had a Little Taste
Happy Time in the Kitchen
When all is said and done, the truly magic moment is when your grandchildren taste something they made with their own hands.
That is a moment that both of you will cherish and remember forever.
Jacques’s Macaroni and Cheese Test Results
Unfortunately, no grandchildren were available for this Test Kitchen adventure. That meant I had to work with my dear Hubby. Although he has some childlike characteristics, I wouldn’t say he’s a good substitute for any of my 13 beautiful grandchildren. Nevertheless, he did his best. – That might be because macaroni and cheese is one of his favorite dishes.
Here’s what the able staff of the soon-to-be-world-famous SFH Test Kitchen learned during this test.
1. Level of the Challenge
This is not a difficult recipe. It is well-suited to a youthful palate. A young person can easily grasp the approach Jacques and Shorey used with this dish.
2. Selection of Good-quality Ingredients
Most of the ingredients used are commonly found in the kitchen or easily attainable. The only exception in Jacques’s recipe was Spanish Paprika. In a case like this, you can provide your grandchild with a simple explanation about an unusual ingredient.
For example: Paprika is a spice made from dried and ground chiles. In Spain, the name for paprika is pimentón, which is Spanish for pepper. If you use Spanish paprika instead of regular paprika, it will add a smoky flavor to the dish.
3. Use of Cooking Techniques
For sure, this recipe employs several cooking techniques not used in a simple chocolate chip cookies recipe. You are the best judge of your grandchild’s abilities. You can decide if this recipe is too advanced or just right for your junior chef.
4. Development of Macaroni and Cheese Taste and Flavor
The introduction of spinach and ham bring a new dimension in flavor to the classic comfort food we call mac and cheese. Because the spinach is chopped and blended in with the other ingredients, children won’t really think of this as a vegetable dish.
How to Cook Macaroni and Cheese Jacques’s Way
So, without further ado, here is Jacques’s recipe as adapted and tested by the SFH Test Kitchen.
The original recipe appears on page 114 of the cookbook A Grandfather’s Lessons – In the Kitchen with Shorey. The cookbook was written by Jacques Pépin in collaboration with his granddaughter, Shorey. It contains recipes that are simple, elegant, and fun to prepare.
Jacques Pépin did this recipe with his granddaughter. It's a mac and cheese dish with flavorful additions that would make any child happy.
You have too many ripe tomatoes in mid-season and a ton of leftover green tomatoes at end-of-season. What do you do? – There’s no need to panic and there’s no need for waste. Just ferment those tomatoes the way we do. Extend the enjoyment of the fruits of your labor for months to come.
Ferment those End-of-season Green Tomatoes
Hi! Chef Blondie here.
As you can see, I was originally going to show you how we ferment our end-of-season green tomatoes here at Serendipity Farmhouse. Then, I realized we ferment our excess ripe tomatoes in just the same way.
That’s when I decided to let all of you in on an SFH Tomato Twofer. – Here’s our mise en place. So, let’s get started and talk about fermenting both ripe and green tomatoes.
Ripe Cherry TomatoesGreen Tomatoes
Lacto-Fermentation – Science or Art?
Is fermenting vegetables a science or is it an art? My hubby thinks of it as a science. That means he’s constantly researching and trying to perfect salt-to-water ratios for brine. I’m not saying that’s a bad thing. After all, the Lacto-fermentation process relies on the mysterious chemistry performed by Lactobacillus bacteria as they convert sugars in the vegetables into lactic acid.
For me, Lacto-fermentation is more of an art. People have been fermenting vegetables for thousands of years without understanding the chemistry behind the process. Once we stumbled across the basic steps those many years ago, we’ve used the process to our own advantage for preserving food and developing new and interesting flavors to delight our palettes.
You have full control!
Hubby and I have worked together to improve our fermenting skills. And we both agree there are two points in the process where you can influence and control the outcome. We call the first the Flavor Creation Point, and the second is the Flavor Perfection Point.
Flavor Creation Point
Do you like the flavor of specific herbs or garlic? Our herb garden is filled with our favorite herbs such as dill weed and thyme. Every year we also grow our own hardneck garlic and hot peppers. So, when it comes time to can and ferment our tomatoes, those herbs and our garlic become the ingredients we use to create the flavors we love.
When the ripe or green tomatoes go into the mason jar, so do the herbs, garlic, and other desired ingredients. It’s our time for flavor creation and experimentation. After all, that’s what the Serendipity Farmhouse Test Kitchen is all about!
Flavor Perfection Point
When canning tomatoes, you don’t know what your product is going to taste like until you take off the lid weeks or months later. – Not so with fermenting. No, this is a process where you have much greater control. But to exercise that control, you have to learn how to use the two most important tools simple farmhouse cooks or experienced test kitchen chefs have at their command.
If you haven’t guessed what those tools are, the two most important tools for fermenting success are your nose and your tongue. That’s right! You can sample your fermented tomatoes throughout the entire fermentation period. You get to determine whether those tomatoes are sour or tangy enough. Have the herbal flavors permeated the entire tomato or not? – It’s up to you!
As early as four days into the process, you can say, “That’s perfect!” Or you can say, “No. It needs a few days more.” – Ultimately, you are the one who can say, “I’ve reached the point of perfection!”
We here at the SFH Test Kitchen have taken command of what happens to our excess and end-of-season tomatoes. – Use our recipe and/or do your own research – and you can take command too!
Happy Fermenting!!
Tomato Lacto-Fermentation Resources
We’ve saved my dear Hubby’s technical research for inclusion here at the end of this post. We didn’t want to bore you or weigh you down with tedious facts. But, if you’re interested in Lacto-fermentation and the type of equipment that works best with the process, it’s good to have starting points for your own research. Here’s some of what he’s found.
Safety
As with any type of food preservation, health safety is paramount. In the case of Lacto-fermenation, ensuring that products remain submerged in the brine is essential. For a good review of safety tips, read these articles:
The truth is you don’t have to go out and buy any special equipment for fermenting. However, we’ve found glass fermenting weights and silicone fermenting lids to be quite reliable tools to ensure fermenting success and safety.
For fermenting vegetables, the recommended amount of salt to use in 1 quart of water is between 1-3 tablespoons. We used 2 tablespoons of sea salt per quart of water to ferment our tomatoes. Remember, the exact amount of salt required will vary depending on the vegetable being fermented and personal preferences.
If you want a more precise measurement, you can use a brine calculator to determine the accurate salt to water ratio and make a perfect brine for fermenting vegetables. A brine calculator can be found here. The calculator enables you to make a brine solution accurately using the correct proportions of salt and water.
Pickled the old-fashioned way, through lacto-fermentation, ripe or green tomatoes are fermented slowly along with your choice of garlic, herbs, and hot peppers. The result is a tangy good flavor highlighted by a variety of herbal accents and with a spicy upbeat.
How could an obviously Mediterranean recipe like Orzo Lamb Salad be appropriate for Washington, Virginia and the Blue Ridge Mountains? Well, if you like lamb and you love beautiful, rural mountain views, you’ll learn in this post how it all comes together.
Hi! Chef Blondie here.
I have a special treat for you today. I’m going to introduce you to a friend of mine who has a great talent for cooking.
And, at the same time, I’m going to show you how to prepare her recipe for delicious Orzo Lamb Salad.
A Picnic and a New Friend
I met Susan almost 10 years ago. It was at a church picnic. And, of course, she brought one of her favorite dishes to share. It was at that picnic, after just one sample of her cooking, that I knew I had just met someone special.
Here I am with Susan and Walt at a picnic in June this year.
There have been many gatherings since then, just like the one pictured above. And over the years, I’ve learned so much about Susan’s amazing ability to please the palate and to bring joy to a meal.
Fairlea Farm Bed & Breakfast
Susan and her husband Walt live on a farm in Washington, Virginia, where they raise sheep. But it’s not just any farm. – No, Fairlea Farm Bed & Breakfast ranks among the best B&Bs in the Blue Ridge. We know this to be true because my sister and her hubby stayed there twice, and we got to enjoy breakfast with them. And we learned:
– Susan’s breakfasts weren’t just good, they were spectacular!
– Here are some scenes and sights one can view during a stroll around Fairlea Farm.
Fairlea Farm B&B
Garden & Butterfly
Garden & Another Butterfly
Birdhouse, Bird & Mountain View
Blueridge Mountain View
Gardens and Pasture
Pasture on a Warm July Day
Shade Tree in the Midst of a Pasture
Rolling Hills & Pastures
A Place for the Sheep to Graze
So, instead of just talking about Susan’s food, let me share one of the many recipes from her Farlea Farms Favorites cookbook. My hubby and I have chosen Susan’s Orzo Lamb Salad. It’s not a breakfast recipe, but it gives us an opportunity to use some of the delicious lamb produced right there on Fairlea Farm.
Oh, and before I forget, Susan’s Fairlea Farm Favorites cookbook contains over 200 pages filled with recipes that “go way beyond breakfast.” As Susan says:
“All of my favorites are included. Unlike other cookbooks, nothing is held back here.”
Susan's Orzo Lamb Salad is a delicious and healthy dish that combines tender lamb with orzo pasta, fresh vegetables, and a tangy dressing. The dish is rich in carbohydrates, protein, and dietary fiber, making it a great source of energy and nutrition.
Dear Friends & Followers, we at Serendipity Farmhouse need your help.
Blondie, Mr. Monte, and I have been working hard to develop our blog SerendipityFarmhouse.com. Our goal is to provide folks like you with interesting and entertaining content. We focus on our simple, faith-centered, farmhouse life. The blog presents our take on cooking, gardening, RVing, and life with an overly intelligent, 24-pound Maine Coon Cat.
Your comments and suggestions to improve our format and content would be greatly appreciated.
We also need new subscribers. If you like our posts, share them with your friends.
Serendipity Farmhouse YouTube Channel
Recently, we started a Serendipity Farmhouse YouTube channel. We think the video format will add a useful dimension to the way we present the joys and foibles of farmhouse living. Learning videography techniques has been a challenge, but we’re getting better. Today, we’re premiering a video demonstrating Julia Child’s recipe The Way to Cook Chicken in White Wine.
Earlier this week, we posted the recipe on this blog here. Today, we published a video version for our YouTube audience.
Please check out the video and tell us what you think. Your input will help us work out the bugs and make our channel worth your while. If haven’t already done so, please subscribe to our channel.
By the way, we know we need to work on our audio recording technique. – Mr. Monte’s working on it now
Yes, we need your help. Your support means so much to us. Many thanks in advance and God bless! – Serendipity
You probably know many ways to cook chicken, but do you know Julia Child’s way to cook chicken in white wine? In this post, the Serendipity Farmhouse Test Kitchen explores Julia’s master recipe Chicken Simmered in White Wine.
Hi! Now that Autumn has arrived, let’s see what Julia Child has to offer that suits the season.
For us at the SFH Test Kitchen, chicken immediately came to mind. When poached or simmered with vegetables, the aroma fills the kitchen with the promise of a warm meal. Better yet, when prepared in white wine or vermouth one can only feel a sense of Autumn cheer.
A grouping by techniques
My amazing kitchen staff and I are well versed in four primary cooking techniques. They are dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking.
Julia’s recipe is an excellent example of moist-heat cooking. That’s because, depending on which variation of her master recipe you use, you will be poaching or simmering.
Throughout her book The Way to Cook and DVD set, Julia emphasizes the logic of grouping items by cooking techniques or methods. In her words:
“The technique is what’s important here, and when you realize that a stew is a stew is a stew, and a roast is a roast whether it be beef, lamb, pork, or chicken, cooking begins to make sense.”
Combination of Techniques
Julia demonstrates how various techniques are combined within a recipe. She starts with a master or template recipe and then adds to it. In the case of chicken cooked in white wine, she adds aromatic vegetables. The vegetables are julienned. Item #115 in the Way to Cook DVD shows you how to do it.
Choice of White Wine
Although you can use almost any type of dry, white wine with this dish, you may want to take a tip from Julia. She recommends that you use a fine, dry French vermouth. This adds a noticeable accent to the overall flavor.
Vermouth is a fortified white wine. But don’t worry, the alcohol is cooked away during the 25 minutes when the chicken is simmering. – We found out years ago that Julia’s favorite vermouth was Noilly Prat. We always keep a bottle in reserve for Julia’s recipes.
So, let’s gather our mise en place and get to work. You can do it the way we do it, or you can try out any of the variations offered by Julia. Whichever you do, have fun and –
Bon appétit!
Did you like this post? If so and you want to see other Julia Child recipes tested by the SFH Test Kitchen, please subscribe to our website. Of course, your questions and comments are greatly appreciated.
Recipe Resources
If you would like to learn more about Julia’s way to cook chicken in wine, here are some resources that will help.
Chicken Poached in White Wine – In this video from “The French Chef” TV series, Julia demonstrates a technique for poaching chicken in white wine. This is a very basic version of the recipe. In the same video, Julia demonstrates how to modify the recipe for serving in a casserole.
In 1989, Knopf released the cookbook The Way to Cook. Internet Archive has posted the complete cookbook here. A version of the recipe we used, Chicken Simmered in White Wine, is on page 144.
In 2009, Knopf released The Way to Cook DVD. The accompanying booklet lists the recipe our Test Kitchen used in item#114. the booklet uses a slightly different name for the recipe – Chicken Poached in Wine with Aromatic Vegetables.
More resources are listed in the Wikipedia article – The Way to Cook.
You probably know many ways to cook chicken, but do you know Julia Child's way to cook chicken in white wine? In this post, the Serendipity Farmhouse Test Kitchen explores Julia's master recipe Chicken Simmered in White Wine.
See Chef Blondie’s video demonstrating this recipe: Here!
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.
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 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 – 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 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.
Let me tell you all about my birthday. It was a birthday to crow about.
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.
38 Years as Friends
Oh!
Yum!
Pierre & Birdie
Silver Palate Pasta
A Birthday to Crow About
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?
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.)
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.
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 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.
