Category: Side Dishes

Eggs Jeannette
Main Dishes, Recipe, SFH Food Talk & Recipes, Side Dishes, Test Kitchen

How to Make Eggs Jeannette with the DASH Egg Cooker

Discover the art of making Eggs Jeannette—a classic French dish inspired by the legendary Jacques Pépin! In this post, Old Fuzz Face (Fuzzy) and I bring together Pépin’s timeless culinary techniques and the modern convenience of the DASH Rapid Egg Cooker to create a dish that’s both elegant and accessible.

Eggs Jeannette, named after Jacques’s mother, is a deceptively simple recipe that transforms humble hard-cooked eggs into a gourmet experience. It just takes a few ingredients—eggs, mustard, garlic, parsley, and a touch of vinegar. You’ll learn how to craft a flavorful filling and a silky sauce that elevate this dish to restaurant quality.

We walk you through each step, starting with Jacques’s method for hard-cooking eggs. Then we show how the DASH Rapid Egg Cooker can streamline the process without sacrificing flavor or texture. Whether you’re a fan of French cuisine, a homestead cook looking for inspiration, or simply someone who loves a good egg recipe, this video is for you.

Along the way, we share tips for presentation, seasoning, and timing—plus a few laughs and insights from the Serendipity Farmhouse Test Kitchen. It’s a celebration of tradition, innovation, and the joy of cooking with heart.

So grab your eggs, fire up your DASH cooker, and join us as we recreate one of Jacques Pépin’s most beloved recipes. Watch, learn, and savor the flavors of Eggs Jeannette—French comfort food at its finest!

👉 Watch the full video now. Then subscribe for more farmhouse recipes, kitchen gadget reviews, and culinary adventures from Serendipity Farmhouse.

Resources for Eggs Jeannette

Here are some videos featuring Jacques Pépin preparing Eggs Jeannette (Les Oeufs Jeannette):

  1. Jacques Pépin’s Oeufs Jeannette – A short demonstration on the Rachael Ray Show.
  2. Jacques Pépin Makes Eggs Jeannette – A detailed tutorial from PBS’s American Masters series.
  3. Making Eggs Jeannette with Jacques Pépin – A collaborative cooking session with Lidia Bastianich.

Godzilla Tongues
Recipe, SFH Food Talk & Recipes, Side Dishes

How to Make Godzilla Tongues

Welcome to Serendipity Farmhouse, where homestead cooking meets monster heat! Chef Blondie and Sous Chef Fuzzy show you how to make their legendary Godzilla Tongues — fiery jalapeño poppers stuffed with creamy cheese, spiked with cayenne and Tabasco, and crowned with savory strips of prosciutto.

Godzilla Tongues

Hello my friends! Chef Blondie here, and today old Fuzzy and I are whipping up something terrifyingly amazing — Godzilla Tongues. These fiery jalapeño poppers are stuffed with creamy cheese, topped with cured meat, and finished with a kick of our very own cayenne pepper. They’re spicy, savory, and straight from the garden.

Prepping the Jalapeños & Cheese Mix

We started with a huge bag of jalapeños, freshly picked from the Serendipity Farmhouse garden. I sorted through and picked out the biggest ones — perfect for stuffing. And let me remind you, folks: wear gloves when handling hot peppers. These beauties are potent, and you’ll know it the moment you start slicing.

While I prepped the peppers, my hubby got to work grating sharp cheddar and mixing it with cream cheese, a dash of Tabasco, a pinch of salt and pepper, and just a whisper of cayenne. And not just any cayenne — this year we grew our own, dehydrated it, and ground it into a rustic powder. It’s not deep red like the store-bought stuff, but it’s fresh and flavorful.

Filling the Jalapeños

Once the filling was ready, I spooned it into each jalapeño half. Then Fuzzy came in with the cured meat — we used speck Italiano, a dry-cured smoked ham. He cut each strip to match the width of the jalapeños and laid it gently across the top. You don’t need much — just enough to add that savory finish.

Cooking the Godzilla Tongues

We arranged the poppers on stainless steel racks set over a sheet pan — perfect for airflow and catching drips. Then into the air fryer they went at 400°F for about 15 to 20 minutes. You’ll know they’re ready when the cheese is bubbling and the meat edges are crisp.

How Godzilla Tongues Came To Be

Now, about the name. These poppers became Godzilla Tongues about five years ago during a Godzilla-themed birthday party. The grandkids came up with it, and it stuck.

And let me tell you — these poppers live up to the name. They’re spicy, savory, and absolutely delicious. You can taste the freshness of the cayenne, and the creamy filling balances it beautifully. They make perfect appetizers, snacks, or even a fiery side dish.

So, if Godzilla Tongues sound like the hot, spicy treat you would want try with family or when entertaining friends, sit back, and watch our video.

Thanks for joining us! Try the recipe, share your twist, and let us know how your Godzilla Tongues turn out. Until next time — happy cooking!

These are Chef Blondie's Air-fried jalapeño poppers with a cayenne kick and a prosciutto crown. They have great flavor and a spicy bite worthy of their name.
pimento chees
Recipe, SFH Food Talk & Recipes, Side Dishes, Test Kitchen

Pimento Cheese IHO Mom

February is my Mom’s birthday month. When I think of the best of Southern tradition and style, and sometimes sassiness, that was my Mom. She was filled with a joy for life and good food. One of her favorite dishes was Southern-style pimento cheese. Perhaps that’s why it is one of my favorites as well.

So, let me share with you the Serendipity Farmhouse Test Kitchen adaptation of QUEENREYNEY’s version of Southern Pimento Cheese.

Test Results & Commentary

I’ve been using this adapted recipe for many years now. The purpose of this test kitchen event was to document the process while honoring my Mom on her birthday. – Once again, this recipe distinguished itself, as you can see by my smile of satisfaction

As is our standard operating procedure (SOP), I adhered to Persnickety Pierre’s Test Kitchen Philosophy. Also, I want to thank Hubby for his admirable assist in this test.

1. Level of the challenge:

This recipe confronts even the most stouthearted of chefs with a great challenge. What might that be? A chef can turn to the wisdom of practical experience to resolve most cooking dilemmas. However, there is not a one of us who dares to solve the riddle of proper spelling in the English language. After all, English has adopted so many foreign words and there is no authority in existence that can competently standardize two competing spellings.

And, Peeps, so it is with this simple recipe. I dare say that there is not a person among you, who can say for sure whether the proper spelling for those minced red bits in this dish is ‘pimento cheese’ or ‘pimiento cheese’. If you really think you can, please feel free to make a comment at the end of this post. – For now, I am taking Mr. Monte’s word and using ‘pimento cheese’ throughout this post.

2. Selection of good-quality ingredients:

Hubby forgot to add the salt and pepper shakers to this staging of ingredients. There’s nothing required for this recipe that can’t be found in your local grocery store. Many substitutions will work just fine with this recipe, with one huge exception. My Mom told us girls: “Never use anything except Hellman’s Mayo!”

3. Use of cooking techniques:

This is not cooking. This is just mixing of ingredients once they are prepped. My trusty Proctor-Silex 3 hand mixer was more than adequate for the job. Things can get a little messy, so I put the mixing bowl in the sink to keep the mess to a minimum.

4. Development of superior taste and flavor:

Don’t be afraid to use two or more jalapeños in this dish. The cream cheese tends to reduce the overall spiciness. The use of extra-sharp, sharp ,or mild cheddar cheese is up to you. It’s good to know your guests’ preferences beforehand. Although the recipe calls for garlic powder, to me, fresh, minced garlic is superior.

5. Presentation

If the occasion is a high tea, this dish can be presented in many delightful ways. Nothing is too fancy for a high tea!

Pimento cheese is so easy to prepare, you can serve it almost anytime with crackers for a light lunch. Even better, you can store it in the fridge and it can make an encore performance two or three days later.

I must extend my thanks and appreciation to Mr. Monte for his assistance in the SFH Test Kitchen and in drafting this post. He is a font of wisdom when selecting the best ingredients. He can sniff out a bad garlic clove at 30 feet. Also, he has no peers when it comes to English language spelling rules.

Pimento cheese was one of my Mom's favorites. She would have appreciated how this versatile recipe can be used in sandwiches and as a spread for crackers. I find it is a perfect dish to serve at tea parties with my girls.