Category: Recipe

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

Simple Rice with Mushrooms & Asparagus – Jacques’s Way

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

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

Here’s the story behind this recipe test.

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

Level of the challenge

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

Selection of good-quality ingredients

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

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

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

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

Use of cooking techniques

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

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

Development of superior taste and flavor

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

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

Presentation of Rice with Mushrooms and Steamed Asparagus

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

Jacques's Rice with Mushrooms and Steamed Asparagus

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

Happy cooking!

Jacques 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.

See Chef Blondie demonstrate this recipe: Here!

homemade salsa
Persnickety Pierre, Preserved Foods, Preserving, Recipe, SFH Food Talk & Recipes, Test Kitchen

Serendipity Farmhouse Homemade Salsa – Pierre’s Challenge

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

homemade salsa

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

Making this Salsa Recipe Your Own

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

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

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

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

1. Level of the homemade salsa challenge

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

2. Selection of good-quality salsa ingredients

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

homemade salsa

3. Use of cooking and canning techniques

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

4. Development of superior salsa taste and flavor

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

5. Presentation of homemade salsa & the judges’ decision

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

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

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

Why settle for second best when you can have your very own homemade salsa? In the Serendipity Farmhouse Test Kitchen, we never, ever settle for second best. This salsa shows what can be done when you follow that rule.
Serendipity Farmhouse Salsa Mix
Preserved Foods, Recipe, SFH Food Talk & Recipes, Test Kitchen

How to Make Serendipity Farmhouse Salsa Mix

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

The Quest for Perfect Farmhouse Salsa Mix

Salsa mix

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

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

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

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

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

5 Criteria for Excellent Farmhouse Salsa Mix

1. Level of the challenge

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

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

2. Selection of good-quality ingredients

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

3. Use of cooking techniques

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

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

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

4. Development of superior taste and flavor

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

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

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

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

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

5. How to Use Serendipity Farmhouse Salsa Mix

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

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

What Will Pierre think of Our Mix?

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

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

For more than eight years, we've searched for the secret of how to make the best possible Serendipity Farmhouse Salsa Mix. We are now on the verge of unlocking that secret. Come join with our Test Kitchen staff as we go through the final round of tests. Your taste buds will be glad you did.
Preserved Foods, SFH Food Talk & Recipes, Test Kitchen

Spicy Dilly Beans @ Serendipity Farmhouse

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

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

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

1. Spicy Dilly Beans – Level of the challenge

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

2. good-quality ingredients for Spicy Dilly Beans

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

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

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

3. Use of cooking techniques

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

4. Development of superior Dilly Bean taste and flavor

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

5. Presentation of Spicy Dilly Beans

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

6. Lessons learned

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

Store Jars Without Ring Bands

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

No Need for Alum or Pickle Crisp

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

Heat the Water Bath Faster

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

Have you ever wondered what spicy dilly beans are? Well, they're simply pickled green beans that are flavored with dill, garlic, and spicy pepper flakes. But there's more to it than that. In our accompanying post, the Serendipity Farmhouse Test Kitchen takes a look at how to pickle green beans.
Baby Back Ribs
Main Dishes, Ol' Fuzz Face, Recipe, SFH Food Talk & Recipes, Test Kitchen, Traditions

Back Porch Baby Back BBQ

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

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

Let’s Get Cooking!

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

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

1. Level of the challenge

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

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

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

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

3. Use of cooking techniques

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

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

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

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

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

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

4. Development of superior taste and flavor

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

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

5. Presentation of the Baby Back Ribs

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

Happy cooking!

What could be better than baby back ribs for the 4th of July? Here at Serendipity Farmhouse, the answer is nothing could be better. For eight years, we've used our special back porch baby back rib recipe. We've enjoyed it, refined it, and perfected it. - Whether it be for honored guests, for close family, or just for Blondie and me, this recipe has never failed.

Breads, Persnickety Pierre, Recipe, Test Kitchen

Sourdough Crackers – Victory!

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

farmhouse cuisine

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

Sourdough Crackers – The Testing Process

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

Test #1 – Fatal Blunder

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

Sourdough Crackers

Test #2 – We Overcompensated

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

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

Sourdough Crackers – Mistaken Notions

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

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

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

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

Test #3 – We have sourdough crackers!

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

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

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

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

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

Sourdough

Sourdough Crackers – Summary

Sourdough Crackers

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

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

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

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

Sourdough crackers can be easy to make, but attention to timing and watchful eye are needed. This is a copy-cat recipe of Our Gabled Home.
banana nut muffins
Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen

Muffins to Cheer up My Day

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

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

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

Testing Amy’s Sourdough Banana Nut Muffins Recipe

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

1. Level of the Banana Nut sourdough muffins challenge

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

2. Selection of good-quality ingredients

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

3. Use of cooking techniques

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

4. Development of superior taste and flavor

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

5. Presentation

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

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

What if you make more muffins than you need?

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

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

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

This recipe by Amy at Little Spoon Farm is one that you will want to share with your friends. It's fun to make and the muffins will brighten up your morning. Who knew you could make something this good with your sourdough starter discard?
chicken livers; Jacques Pépin
Main Dishes, Recipe

Chicken Livers – An Interesting Way

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

Hi! Chef Blondie here.

Serendipity Farmhouse

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

Testing Jacques’s Chicken Livers Persillade

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

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

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

1. Level of the Chicken Livers Persillade challenge

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

2. Selection of good-quality ingredients

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

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

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

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

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

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

4. Development of superior taste and flavor

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

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

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

5. Presentation

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

A Couple of Practical Notes

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

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

This quick dish should be prepared at the last moment and served immediately. It makes a nice appetizer for a dinner, and it can also be served with salad as a main course for a brunch or light lunch.
The Best Sourdough Cranberry Muffins
Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen

The Best Cranberry Sourdough Muffins

If you have leftover sourdough starter, follow this recipe to make the best cranberry sourdough muffins ever. They’re super easy to make and they give a delightful lift to a simple breakfast or afternoon tea. (Especially when smothered with butter!) Here at Serendipity Farmhouse, we have a special name for these delicious treats – Daisy’s Cranberry Muffins.

farmhouse food

Now that the soon-to-be-world-famous SFH Test Kitchen is experimenting with sourdough, we have a problem. We have too much sourdough starter and we don’t want to waste the excess. After extensive research, we’ve found several recipes for extra starter that would otherwise be discarded. The recipe for Daisy’s Cranberry Muffins is our favorite so far.

Testing Daisy’s Cranberry Sourdough Muffins

We didn’t arrive at success with this recipe overnight. My Test Kitchen staff started with a very good base recipe for Blueberry Sourdough Muffins from the King Arthur Baking site. After a few tests and several adjustments, the staff came up with the recipe that has become our standard of excellence.

Using Persnickety Pierre’s Criteria of Excellence, let’s take a closer look at what makes Daisy’s recipe work so well.

1. Level of the cranberry sourdough muffins challenge

King Arthur has developed a very good basic recipe. It’s easy to follow, and the results are consistent. Additionally, the recipe is versatile and allows for easy changes.

2. Selection of good-quality ingredients

With the exception of three items, ingredients used in Daisy’s Cranberry Sourdough Muffins are familiar standards. Our Test Kitchen staff has found King Arthur Unbleached All-Purpose Flour to be reliable and consistent in quality. With regard to dried cranberries, there are many good products available. We recommend that you pay close attention to the expiration date on the package.

Needless to say, make sure that your sourdough starter discard is either ripe (fed) or still relatively fresh. After all, this is the star ingredient for your muffins.

As an aside, many of us who are into sourdough, give names to our starter. Being Downton Abbey fans, this was a no-brainer. Our starter is known as Mrs. Patmore, named after the senior cook at Downton Abbey.

It only made sense to name the sourdough starter discard after Mrs. Patmore’s assistant cook, Daisy Mason.

Sourdough Starter

3. Use of cooking techniques

If you’ve made muffins before, this will be a cinch. Only regular muffin making techniques are used.

4. Development of superior taste and flavor

There was only one point where the Test Kitchen staff decided to make a significant change. The recipe calls for one cup of yellow cornmeal. We determined that was too much for our taste. So, we cut the amount by half and compensated by adding more flour.

During our first test of the recipe, we had no blueberries on hand. That’s when we elected to use dried cranberries. The addition of the cranberries brought about a satisfying burst of flavor. We were so delighted with the result that we’ve decided to stick with cranberries in the future. Of course, blueberries and other types of berries, such as currents, might give you results better suited to your personal taste.

5. Presentation

I’m sorry, but I can’t comment on presentation yet. These muffins have a knack of finding their way directly to the table. The duration of their presence on the table is usually no more than a few seconds. Consequently, there’s no reason to make a big deal over presentation.

What if you don’t have sourdough Starter?

So, you don’t have any starter? Well, there are several ways of going about getting some or making your own. Here are a few ideas:

  • If you have a friend who’s into sourdough baking, ask for a gift of one cup of starter and read up on how to feed and care for it.
  • Should you want to start from scratch and do it yourself, there are many YouTube videos and blog posts with all the information you need. – Here’s a link to a post describing How to Make a Sourdough Starter offered by Farmhouse on Boone.
  • Suppose you think some of this is too complicated. Well, you can purchase starter kits that come with fresh sourdough or sourdough cultures. They usually provide a good set of instructions. Here are links to two examples: Classic Fresh Sourdough Starter & Cultures for Health San Francisco Sourdough.

To quote Jacques Pépin: “Happy cooking!”

Make the best cranberry muffins ever with your sourdough starter discard. This recipe is super easy and the muffins taste great.
Jacques Pepin, Main Dishes, Persnickety Pierre, Recipe, Test Kitchen

How to Cook Pork Tenderloin Jacques’s Way

The menu for the week was blank. Blondie and Ol’ Fuzz Face were in torrid disagreement on what to do. All they could find in the freezer were two pork tenderloin steaks. There was great unhappiness in the air. In a desperate move, I, the one and only Pierre LeChat, made the decision. We will learn how to cook pork tenderloin Jacques’s way.

farmhouse cuisine

No, the freezer wasn’t bare. However, over the last week, Blondie and Fuzzy had prepared beef, lamb, and chicken. They would not speak of vegetables, pasta, or fish because they had just finished a Lenten season in which they voluntarily abstained from meat three days per week.

So, they had to shop their pantry for something different, and pork tenderloin was all there was. Unfortunately, the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen had no recipes for that particular cut of pork.

The Quest for a Jacques Pépin Pork Tenderloin Recipe

Taking my decision to heart, my amazing friends searched high and low for how Jacques Pépin would prepare pork tenderloin with the ingredients they had on hand. None of their standard reference cookbooks contained such a recipe.

Ever onward, they searched through the Internet. Alas! There were no recipes that fit the bill. Blondie and Fuzzy were, to say the least, most frustrated. They needed help.

As we have come to expect, it was Mr. Monte who stumbled across a KQED episode of Jacques Pépin Cooking At Home. The dish Jacques prepared was called Pork Tenderloin Steak with Mushrooms and Corn. But, this was just a video, there was no written recipe. True, the footnotes to the video listed the primary ingredients. It was up to the viewer to interpret and remember what Jacques did and what order he did it.

That is where I stepped in and transcribed the entire episode. The recipe in this post is taken from my copious notes.

Persnickety Pierre’s Criteria of Excellence

Although this SFH Test Kitchen adventure was not planned, Chef Blondie decided to record the proceedings and make the results available to you, our esteemed and faithful viewers. Of course, the test would be conducted in accord with my personally developed – Persnickety Pierre’s Criteria of Excellence:

  1. Level of the challenge
  2. Selection of good-quality ingredients
  3. Use of cooking techniques
  4. Development of superior taste and flavor
  5. Presentation

In the SFH Test Kitchen, we take our work seriously. We test recipes under the same conditions and with the same challenges that confront any amateur home chef. The only difference is the SFH-TK staff is scientific and methodical. We record each step of the recipe process and analyze the results. Our end goal is to have a fail-proof, go-to recipe that can be listed on your weekly menu with the highest degree of confidence.

It works for the SFH-TK and it will work for you. 

Test Results & Commentary

As this was not a scheduled recipe test, the Test Kitchen staff had to make a lot of preparations on the fly. This, of course, can lead to some missteps and consume valuable time. Nevertheless, under firm guidance from Chef Blondie, every staff member performed admirably.

It goes without saying, but I shall say it anyway, Jacques Pépin has a range and depth of culinary skill that cannot be matched. This particular recipe presents both the essence of simplicity and an unusual element of surprise. The inclusion of frozen corn caught us off guard, but it contributed greatly to enjoyment of this dish.

1. Level of the Challenge

This is meant to be a simple, low-cost meal. It’s perfect for preparation in an old farmhouse or average home kitchen. Although our recipe allows 20 minutes for preparation and 40 minutes for cooking, the meal could easily be made in half that time. This is a meal that could be used by an entry-level home chef as a means to learn and perfect simple cooking techniques.

2. Selection of Good-quality Ingredients

Sometimes the recipe dictates the ingredients. In this case, however, the ingredients dictated the recipe. This is what the SFH-TK had on hand. The quality of the pork was excellent. The onion and corn were waiting for someone to use them. The mushrooms were fresh and ready take on subtle shades of flavor from the other ingredients. Unfortunately, we had no chives or suitable substitute, to use for a garnish.

3. Use of Cooking Techniques

This is meant to be a simple, low-cost meal. The SFH-TK staff encountered little difficulty in preparation of this recipe. The techniques used are simple and straightforward.

4. Development of Superior Taste and Flavor

Here is where the Test Kitchen staff deviated from Jacques’s video presentation. He chose to use V8 juice to develop a certain degree of acidity. Prior to adding the juice, he mentioned that you could use wine instead, but he did not specify white or red. The SFH-TK pantry had no V8 juice, so we opted to use red wine. We found the results to be quite satisfying. During our tasting session, we found the flavor to be well developed and we did not sense any deficiency in the level of acidity.

5. Presentation

The use of red wine changed the appearance of the dish. It made the meal components take on a reddish hue that tends to detract from the more natural colors of the pork and mushrooms. V8 juice produces the same effect, but to a lesser extent. Perhaps a good choice for us in the future would be to use a white wine.

Obviously, Ol’ Fuzz Face did not read my review Jacques’ Lentil Salad – SFH TK Test. Once again, he trotted out the Willow Pattern China for presenting this dish. Badly done, Fuzzy! That pattern is a distraction. Next time, be more careful in plating.

Remember, I’m watching. And they don’t call me Persnickety Pierre without good reason.

How to Cook Pork Tenderloin Jacques’s Way

So, without further ado, here is Jacques’s recipe. We’ve included pictures showing how the Test Kitchen employed his techniques. – If you desire to learn more about Jacques’s approach to cooking, check out his book Jacques Pépin New Complete Techniques.