Category: SFH Food Talk & Recipes

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.

kitchen multitools
Preserved Foods, Recipe, SFH Food Talk & Recipes, Test Kitchen

Multitools in the Kitchen: A Practical Man’s Take

By Old Fuzz Face – Serendipity Farmhouse Test Kitchen

It’s been a while since I sat down to talk practical kitchen matters with you fine folks. But today, the stars aligned—Chef Blondie handed me a task sheet that would make any sous chef sweat. Zucchini needed slicing for dehydration, cheese needed grating for pizza, and jalapeños—freshly fermented—were waiting to be chopped for the topping. That’s a full day’s work, and it got me thinking: what tools really earn their place in the kitchen?

What Are Kitchen Multitools?

Out in the work shed, I always carry my Leatherman multitool. It’s not flashy, but it’s reliable—pliers, screwdrivers, even a file. It doesn’t do everything perfectly, but when you need a job done quickly, it’s there. So I asked myself: do we have kitchen multitools that live up to that same standard?

Turns out, we do. I put two contenders to the test: the Home Wave 16-in-1 chopper and the Susteas Rotary Cheese Grater. Both claim to be multitools. Both promise to slice and grate. But which one actually delivers when dinner’s on the line?

Let’s start with slicing. For dehydrated zucchini chips, I need thin, consistent slices. The Home Wave, with its mandoline attachment, did the job—but it took time to set up, and the slicing motion wasn’t as smooth as I’d hoped. The Susteas, on the other hand, spun through the zucchini like a champ. Its rotary action and dual-blade setup made quick work of the task, and the suction base kept it steady on our granite counter.

Then came the cheese. Parmesan isn’t easy to grate, and the Home Wave struggled. I even managed to poke myself on one of its sharp points—nothing serious, but a reminder that safety matters. The Susteas? It shredded that Parmesan like it was born for the job. Fast, clean, and no bloodshed.

Now, let’s be fair. The Home Wave does things the Susteas can’t. It dices onions, chops carrots, and even separates eggs. It’s a true multitool in that sense. But when it comes to slicing and grating—the tasks I needed today—the Susteas was faster, safer, and more efficient.

Kitchen Multitools – What’s the Verdict?

So what’s the verdict? Keep both. Each has its strengths. But if you’re looking for a kitchen multitool that behaves like a Leatherman—ready, reliable, and focused—the Susteas earns its spot.

And now, as promised, here’s the recipe for those zucchini chips we’ve been talking about. They’re simple, tasty, and perfect for preserving your harvest. Just scroll down and give it a try.

Until next time, keep it simple, keep it practical, and happy cooking.

Now that you’ve seen me slice zucchini with both the Home Wave and the Susteas multitools, it’s time to put those slices to good use. We’re making zucchini chips—crispy, tangy, and perfect for snacking or storing. This recipe is simple, practical, and tested right here in the Serendipity Farmhouse Test Kitchen.

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.
sous vide
SFH Food Talk & Recipes, Test Kitchen

Unboxing the Anova Nano: A Sous Vide Birthday Surprise

For years, we’ve watched sous vide cooking on various shows and wondered if it could fit into our homestead lifestyle. With a freezer full of meats and a curiosity for precision cooking, it was finally time to give it a try. The Nano seemed like the perfect entry point—affordable, well-reviewed, and simple enough for beginners.

Inside the box, we found the immersion circulator itself and a quick start guide. No frills, no fluff—just the essentials. We also discussed the accompanying app, which has recently received mixed reviews. But here at Serendipity Farmhouse, we prefer hands-on cooking over remote control. If we’re going to cook, we’re going to be in the kitchen.

sous vide

I demonstrated how the Nano clamps onto a pot and explained its digital controls, water level markings, and cord length (which, thankfully, is generous enough for most kitchen setups). We even brought out a second box—a birthday bonus accessory to help retain heat during cooking.

Tonight’s dinner? New York strip steaks, cooked sous vide style. We won’t be filming that part, but rest assured, we’ll report back with results once we’ve mastered the technique.

This video marks the beginning of our sous vide journey, and we’re inviting you to come along. Whether you’re a seasoned pro or just curious about cooking under vacuum, we hope you’ll enjoy the laughs, the learning, and the love that fills our kitchen.

Stay tuned for more sous vide adventures, and don’t forget to like, comment, and subscribe. Together, we’ll make the Serendipity Farmhouse Test Kitchen world famous—one gadget at a time.

Texas Hash
Main Dishes, Recipe, SFH Food Talk & Recipes

How to Make a Spicy Texas Hash Revival

Hello my friends—Chef Blondie here! If you love retro recipes with a modern flair, you’re in for a treat. In our latest video, Sous Chef Fuzzy and I dive into Betty Crocker Lost Recipes and cook up a 1950s classic: Texas Hash. This one-skillet wonder brings hearty comfort with a spicy kick and just the right amount of nostalgia.

🧄 Making Texas Hash Our Way

Here at Serendipity Farmhouse, we honor tradition but aren’t afraid to spice things up. I swapped vegetable oil for healthy avocado oil, tossed in fresh garlic from our garden, and added a bold jalapeño for that signature Texas heat. These small tweaks turn a beloved classic into a dish that’s vibrant, flavorful, and just a bit rebellious.

🔥 Why This Recipe Works for Hot Weather Cooking

Skip the oven and keep your kitchen cool—this hash is made entirely on the stovetop, perfect for summer days or cozy RV kitchens. With sautéed onions, bell peppers, seasoned ground beef, rice, and tomatoes, it’s a full meal in one pan. Less mess, less fuss, and loads of flavor.

🥩 Ingredients That Matter

We believe good food starts with good sourcing:

  • Lean grass-fed beef from Reality Farm
  • Garden-fresh garlic and jalapeños
  • Avocado oil for a cleaner burn and better nutrition

These ingredients don’t just taste great—they reflect our commitment to farmhouse values and wholesome cooking.

📺 Watch, Cook, and Customize

I walk you through every step in the video—from chopping veggies to the final simmer. It’s easy, adaptable, and open to your own twists. Want it milder? Skip the jalapeño. Craving more spice? Add another! That’s the magic of vintage recipes—they invite you to make them your own.

💬 Join the Conversation

Do you have a treasured retro recipe or a Betty Crocker memory? I’d love to hear it! Leave a comment below or share your own culinary throwback. Cooking connects us to the past, to each other, and to the joy of creating something meaningful in the kitchen.

▶️ Watch the Full Recipe Video

Don’t miss our Texas Hash adventure! Hit play to see how this vintage gem comes to life with a modern twist:

thermal cooker
Main Dishes, Recipe, SFH Food Talk & Recipes

Beat the Heat with this Amazing Thermal Cooker Three-Course Master Recipe

A thermal cooker not only makes good food, it can rescue you from heat and suffering. Chef Blondie shows you how.

thermal cooker

Hello, my friends. I’m here to tell you that on one of the hottest and muggiest days Serendipity Farmhouse has seen this season—complete with thunderclaps, surprise downpours, and humidity you could slice with a butter knife—Sous Chef Fuzzy and I still managed to put a full dinner on the table without breaking a sweat.

Use Our Thermal Cooker Master Recipe

And we didn’t just make any dinner. We made lemon pepper chicken with tasty potatoes, a silky gravy, and crisp green beans. All of it—yes, all of it—was done with a humble thermal cooker. No oven, no hours standing over a stove, and no heat filling up the kitchen. That’s what we call cooking smarter, not hotter.

The best part? While that cooker quietly did its slow-and-steady magic, Fuzzy and I stepped outside between storms to pick fresh raspberries right here on the ‘vast estate’ (okay, 1.203 acres). Those sweet little gems turned into the perfect light dessert to round out our summer feast.

In our latest video, you’ll see just how easy this meal is to prepare. It’s what I call a “master recipe”—one that can change with the season, your pantry, or whatever’s coming out of the garden. Swap out the chicken for pork, turkey, or beef. Use carrots, zucchini, or whatever veggies suit your mood. The method stays simple, the results stay delicious.

✨ No electricity? No problem.
🌡️ Sweltering heat? Not a worry.
🍴 Tasty, complete meal? Guaranteed.

So if you’re looking for a way to keep cooking through the summer without heating up your kitchen, come see how it’s done the Serendipity way. Pull up a chair, pour yourself a glass of something chilled, and enjoy the show.

🎥 Watch the full video and see how you can beat the summer heat—Serendipity style.

Ready to cook smarter and slower this season? Dive into the recipe, the raspberries, and the rhythm of homestead cooking.

For more about the versatility of thermal cookers check out our videos here and here. For more detail check out our posts here and here.

Wegmans
SFH Food Talk & Recipes

Why This Practical Man Drives to Wegmans

A Serendipity Farmhouse Reflection on shopping at Wegmans by Old Fuzz Face

Let’s be honest—I’m not the kind of man who takes grocery shopping lightly. I’ve got a system. I’ve got maps. And yes, I’ve got notes. So when Blondie and I drive 37 miles to Wegmans in Gainesville, it’s not just a whim—it’s strategic.

Now don’t get me wrong: Aldi is our go-to. Low prices, fast checkout, no frills—just the way we like it most weeks. But every now and then, we need something more. Something fresh, varied, even a bit—dare I say—fancy.

That’s where Wegmans comes in.

Why Wegmans?

They’ve got a prepared food section that could feed a small army or two weary farmhouse cooks. Hot bar, sushi, pizza—the works. We usually stop for lunch in the mezzanine and plot our course like seasoned generals.

Prepared Foods
Wegmans
Beer, Wine & Spirits
Fresh Market

And the wine, beer & spirits? Aldi’s got value, but Wegmans has Virginia wines and staff who know their pairings. Blondie likes that. I like not guessing.

We make our way through dairy, floral, cheese, and produce—all noticeably better stocked and styled than what you’ll find at the budget chains. Blondie’s eyes light up in the cheese department. Me? I push the cart and hope for samples.

Then there’s the fresh market—seafood, charcuterie, artisan pastries. Aldi doesn’t even try. Wegmans makes it easy to say yes to quality. And yes, I do say yes to the bakery rolls for the ride home.

No, we’re not there every week. That wouldn’t be practical. But when we go, it’s intentional. It’s not about being fancy—it’s about finding things that make cooking better, shopping more enjoyable, and Blondie smile.

That, folks, is what I call a smart decision.

Until next time, Keep it Simple! & Keep it Practical!
—Old Fuzz Face

garlic scape pesto
Recipe, SFH Food Talk & Recipes

How to Make Garlic Scape Pesto

This season, my garlic scapes have arrived in abundance, so what better way to celebrate their garlicky goodness than with a rich, flavorful garlic scape pesto? – Welcome back to the Serendipity Farmhouse kitchen, where fresh ingredients and simple techniques come together to create something magical!

garlic scape pesto

You may be wondering—what exactly is a garlic scape? These are the flowering stems of hardneck garlic plants, harvested to encourage larger bulbs. Their flavor? Milder and slightly sweet, with a firm texture that makes them perfect for pesto.

Today, I’m sharing my favorite farmhouse pesto recipe, featuring my preferred nut choice—walnuts. They add just the right amount of creaminess and depth, balancing beautifully with basil, Parmesan cheese, lemon juice, and olive oil.

But what’s a cooking adventure without a taste test from my trusty sous chef — Chef Fuzzy? That’s right, he’ll be giving his own humorous review on how garlic scape pesto stacks up against traditional basil pesto. Let’s dive in!

Perfect Pairings – The Farmhouse Feast

To fully appreciate this pesto, I paired it with rigatoni pasta, and let me tell you—this choice was spot-on! The rigid shape and hollow center hold onto the pesto beautifully, ensuring every bite is packed with that garlicky goodness.

For a complete meal, I served it with:
🥖 Fresh sourdough bread – A rustic, chewy contrast to the creamy pesto.
🥗 Simple garden salad – Adding crisp freshness to balance the rich sauce.
🍷 A glass of red wine – The perfect complement to the bold garlic notes.

Sous Chef Fuzzy’s Taste Test – His Verdict?

No farm kitchen would be complete without a lighthearted taste test, and that’s where Chef Fuzzy comes in! While I was savoring the pesto’s subtle sweetness and vibrant flavor, he had his own opinion—creamier than regular pesto, with a unique bite that sets it apart.

Of course, his final approval came in the form of an empty plate (and a very satisfied expression).

Watch the Full Garlic Scape Pesto Video on YouTube!

Want to see it all come together with behind-the-scenes kitchen fun? Watch the full Serendipity Farmhouse Test Kitchen video where I demonstrate the process step-by-step.

📌 Watch now:

📌 Follow our farmhouse adventures: SerendipityFarmhouse.com Drop a comment and let me know how you use garlic scape pesto! Would you tweak the recipe? Swap the walnuts for pine nuts? Try it on pizza? Let’s talk flavors!

Garlic scape pesto is a fresh, flavorful twist on classic pesto, using the milder, slightly sweet stems of hardneck garlic for a unique depth. This simple, farm-fresh recipe combines garlic scapes, basil, cashews or walnuts, Parmesan, and olive oil to create a creamy, vibrant sauce that’s perfect for pasta, bread, and more. Ready in minutes, it’s a delicious way to make the most of seasonal ingredients!
goat milk yogurt
Daring Dairy, Recipe, SFH Food Talk & Recipes

Thick & Creamy Goat Milk Yogurt – The Practical Way

Folks, let’s get one thing straight—I’m not here to waste time. Cooking should be practical, efficient, and get the job done right. And that’s exactly why goat milk yogurt has earned its place in the Serendipity Farmhouse Test Kitchen.

You see, I don’t mess around with overcomplicated recipes. If there’s a way to make it better, cheaper, and smarter, I’ll find it. That’s why we’re using raw goat milk, yogurt culture starter, and Knox gelatin to produce thick, creamy, probiotic-rich yogurt—without the ridiculous markup you’ll find at the store.

🐐 Why Goat Milk? Because It Works

I’ve tried cow milk yogurt, and while it’s fine for some, it doesn’t hold a candle to goat milk when it comes to digestibility. Smaller fat globules, lower lactose, and a naturally smooth texture mean it’s easier on the stomach and better in consistency. This holds true for the goat milk cheese we make here at Serendipity.

goat milk yogurt

⚙️ Instant Pot: The Workhorse of Yogurt-Making

Instead of fiddling with thermometers every two minutes, I rely on the Instant Pot’s Yogurt Mode to keep temperatures precise, letting the bacteria do their thing without interference. Just set it, forget it, and check back when it’s done.

🍧 The Gelatin Trick

Now, goat milk yogurt tends to run a little thin—that’s just how goat milk works. So, instead of straining it forever, I pre-mix Knox gelatin into one cup of reserved goat milk before heating. When mixed back in, this helps cool the milk faster while ensuring a smooth, evenly thickened final product. No lumps, no nonsense. And there are other benefits as well.

Knox gelatin

⏳ How It’s Done—The Practical Steps

  • Heat milk to 165°–180°F to ensure a proper texture.
  • Mix gelatin with reserved milk before heating.
  • Cool quickly below 110°F before adding the starter.
  • Set Instant Pot to Yogurt Mode for 8 hours—longer for tangier yogurt.
  • Refrigerate for 4 hours before serving.

💰 Why Pay More? Make It Yourself

This homemade yogurt costs half of what store-bought goat milk yogurt does. You control the probiotics, the thickness, and the flavor. Instead of paying extra for additives and stabilizers, you just make it right the first time.

goat milk yogurt

🥣 My Breakfast Ritual

A bowl of thick goat milk yogurt, a drizzle of maple syrup, and some toast made with fresh sourdough bread—that’s how I start my day. If you want better food, you make it yourself. If you want smarter cooking, you simplify the process. And if you want to see more practical farmhouse skills, subscribe and follow along.

Now, go make yourself some yogurt. Happy Cooking!.

This recipe is an adaptation of a recipe at Frieda Loves Bread.

This is an adaptation of a recipe at frieda loves bread.
black-eyed peas
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Let’s Make Some Fantastic Instant Pot Black-Eyed Peas!

There’s something undeniably comforting about a warm pot of black-eyed peas and ham, simmered to perfection. It’s a dish steeped in tradition, carrying stories of resilience and prosperity from kitchens across the South. And today, in the Serendipity Farmhouse Test Kitchen, we’re putting our own spin on this time-honored meal using the Instant Pot.

This isn’t just another recipe—it’s a special creation we crafted for our dear neighbor’s birthday. She loves black-eyed peas, and what better way to celebrate than by bringing together rich, smoky ham, thick-cut bacon, and tender black-eyed peas in a dish that tastes like home?

Using the Instant Pot, we cut hours of cooking time down to just 18 minutes of pressure cooking. (Of course there was some warm-up and natural release time.) But don’t be fooled—every bite is bursting with flavor and tradition, thanks to the careful balance of ingredients. Smoked ham brings depth, bacon adds richness, and a slow natural pressure release ensures the peas are perfectly tender.

But this isn’t just about efficiency—it’s about honoring history. Black-eyed peas have been a Southern staple since the 18th century, praised by Thomas Jefferson and relied upon during the Civil War. From slow-simmered Dutch oven methods to the modern speed of the Instant Pot, this dish carries generations of flavor.

Now, we want YOU to join us in the kitchen. Watch our latest video as we bring this Test Kitchen Project to life, sharing tips, history, and a taste test that proves just how satisfying this dish can be.

Watch the full video and Happy Cooking!!

This dish is high in protein and fiber, making it a satisfying meal. The sodium content can be adjusted by using low-sodium broth or reducing added salt.