Category: SFH Food Talk & Recipes

sourdough sandwich bread
Breads, Recipe, SFH Food Talk & Recipes, Sourdough

Practical Man’s Guide to The Rose Homestead Sourdough Sandwich Bread

Join us in the Serendipity Farmhouse Test Kitchen as we put The Rose Homestead’s sourdough sandwich bread recipe to the ultimate test! 🍞 Whether you’re a seasoned baker or just starting your quest for great sourdough bread, this post and our YouTube video have something for everyone. Let’s see if The Rose Homestead’s recipe lives up to the hype! 🚀

sourdough sandwich bread

Hi! Old Fuzz Face here! Between the recent cold spell and my unique ability to capture defeat from the jaws of victory, this SFH-TK test has been a real challenge. Nevertheless, I’m happy to report that our test of this bread recipe by Mary Rose produced a great loaf of bread.

When I started putting our YouTube video together, Executive Chef Blondie cautioned me that some of the content would put viewers into a deep sleep or even a vegetative state. Of course she wasn’t able to tell me that until I woke her up. So, this post will provide you some of the geeky material that I edited from the video.

When you go to the video you will find these highlights:

  • Step-by-step tutorial: Follow along as we mix, prepare, and bake this highly recommended recipe.
  • Essential tips: Learn the techniques to achieve a perfectly fluffy and flavorful sourdough loaf.
  • Ingredients: Discover the ingredients that make a difference.
  • Test results: See how this recipe stacks up and hear honest feedback from our dear friend Miss Nancy.

Baker’s Percentage Analysis

Baker’s Percentage is a way of expressing the ratio of ingredients to the total weight of flour in a recipe. It may not look like much fun working with percentages, but it can be very helpful in scaling a recipe up or down. Here’s the baker’s percentage analysis for this recipe:

  • Flour: 100% – (assuming 3.25 cups as the average) 3.25 cups = 390 grams (assuming 1 cup of flour weighs 120 grams)
  • Water: 60.8% – 1 cup = 237 grams (assuming 1 cup of water weighs 237 grams)
  • Sourdough Starter: 30.8% – 1/2 cup = 120 grams (assuming 1/2 cup of starter weighs 120 grams)
  • Olive Oil: 13.8% – 1/4 cup = 54 grams (assuming 1/4 cup of oil weighs 54 grams)
  • Honey: 10.8%- 2 tbsp = 42 grams (assuming 1 tbsp of honey weighs 21 grams)
  • Salt: 2.3% – 1.5 tsp = 9 grams (assuming 1 tsp of salt weighs 6 grams)

Yes, it adds up to more than 100%. But don’t sweat the small stuff. That’s a problem for mathematically inclined bakers.

Why this Recipe Works

When you break out a recipe this way, you can see beforehand what characteristics will be present in the bread. Here’s the breakdown for Mary Rose’s recipe:

  • Hydration: The hydration level (water to flour ratio) is around 60.8%, which is typical for sandwich bread. It should yield a dough that is a bit sticky and easy to work with. It will give the bread a soft crumb and help in achieving a tender texture. It’s perfect for sandwich bread.
  • Sourdough Starter: Adds a mild tangy flavor characteristic of sourdough bread. The starter provides natural leavening and flavor. The 30.8% starter is a substantial amount of starter, which will result in a noticeable sourdough flavor and quicker fermentation. The bread should have good structure and a nice tang from the natural fermentation process.
  • Olive Oil: Adds a subtle, rich flavor and tenderness to the crumb. It also helps keep the bread soft and moist.
  • Honey: Adds a touch of sweetness which balances the tanginess of the sourdough, and also creates a slightly caramelized crust.
  • Salt: Enhances the overall flavor by bringing out the sweetness and sourness, while also strengthening the gluten network for better structure.

Substituting Freshly Milled Hard White Wheat

If you substitute 1 cup of freshly milled hard white wheat for 1 cup of all-purpose flour, here are some changes you might need to consider:

  • Hydration: Freshly milled flour tends to absorb more water. You might need to increase the water slightly to achieve the same dough consistency.
  • Texture: Freshly milled flour can make the bread denser. Consider sifting the flour to remove some of the bran for a lighter texture. (We prefer not to sift in order to retain the natural nutrients in the bran.
  • Fermentation: Whole wheat flour ferments faster due to higher nutrient content. Keep an eye on the dough and adjust fermentation times as needed.

Potential Improvements

As you will notice, I have converted the test recipe to grams to improve consistency. Weighing the flour instead of using cups can help achieve results that are reliable and repeatable.

In our video, I have a special section showing how I totally destroyed a loaf of bread due to over proofing. The lesson here is that you need to adjust the fermentation time based on room temperature. Warmer temperatures may require shorter fermentation times, while cooler temperatures may need longer. In this case I tried to compensate for very low room temperatures. In my own characteristic way, I managed to overcompensate. Let me tell you, Chef Blondie was not amused.

sourdough sandwich bread

Resources

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

Can You Really Make a 5-Star Beef Stew in a Thermal Cooker?

Join Us for Part 2 of Our Tayama Thermal Cooker Test! Welcome back to the second installment of our exciting two-part series, where we put the cooker to the ultimate test! In the first episode we unboxed and described the thermal cooker. In this episode, we’re diving even deeper into the amazing capabilities of this innovative kitchen gadget. Whether you’re an experienced chef or just love trying out new kitchen gadgets, you won’t want to miss this!

🌟 What’s in Store:

  • In-depth review of the Tayama Thermal Cooker’s performance
  • Hands-on cooking demonstrations with a mouth-watering recipe
  • Tips and tricks for getting the most out of your cooker
  • Real-time taste test and honest feedback

Will the Tayama Thermal Cooker live up to the hype? Watch our video and find out! Don’t forget to like, comment, and subscribe for more culinary adventures.

thermal cooker

Hello my friends. Chef Blondie here. Our video is a little bit different from what we normally do. We actually tested the present I gave my Sous Chef Fuzzy for Christmas – the Tayama Thermal cooker. So we tested the cooker by making a large pot of beef stew.

Thermal Cooker Test Criteria

Here are five important test criteria that we considered in our evaluation:

  1. Heat Retention
    • Criteria: Measure how well the thermal cooker maintains its temperature over time.
    • Evaluation Method: Take the internal temperature of the beef stew after cooking without reheating.
  2. Cooking Time Efficiency
    • Criteria: Assess the total time taken to cook the beef stew in the thermal cooker.
    • Evaluation Method: Record the start and end times of the cooking process.
  3. Energy Consumption
    • Criteria: Determine how much energy the cooker uses.
    • Evaluation Method: Note the energy consumption in kilowatt-hours (kWh).
  4. Build Quality and Durability
    • Criteria: Evaluate the physical build and material quality of the thermal cooker.
    • Evaluation Method: Inspect and note the sturdiness of the cooker, ease of handling, quality of materials, and any signs of wear after use.
  5. Ease of Use
    • Criteria: Assess how user-friendly the cooker is.
    • Evaluation Method: Evaluate features like ease of setup, clarity of instructions, ease of cleaning, and any special features (timers, etc.).

We will release the complete test results next week. Until then, watch our video, thank you, and happy cooking.

thermal cooker
RV Living, SFH Food Talk & Recipes, Test Kitchen

Exciting Christmas Gift: Tayama Thermal Cooker Unboxed

Hi everyone, Old Fuzz Face here! This Christmas, I received the perfect gift from my beautiful Miss Blondie—a Tayama thermal cooker. As a practical man, I couldn’t wait to unbox it and share it with you.

In our video, I unboxed my new Tayama TXM-70CFZ thermal cooker. That video and this post will answer most of your questions about the thermal cooker and its uses. Later this week, Chef Blondie and I plan on preparing a test meal with it. So, make sure you come back to see how Chef Blondie and the SFH Test Kitchen staff evaluate this thermal cooker’s performance.

Remember to subscribe to the Serendipity Farmhouse blog and to our YouTube channel.

Thermal Cooker Unboxing

Let’s dive into the unboxing! I won’t describe every single detail, but I’ll give you an overview of what I found inside. Opening the box felt like Christmas morning all over again. – As usual, my cat, Mr. Monte, was there, ready to steal any stray pieces of styrofoam or plastic wrapping. Here are the main items I found inside.

The first item I found was the Insulated Carry Pot. This is the unique component of a thermal cooker. It provides the insulation needed to ensure continuous cooking over an extended period of time.

The primary component of this thermal cooker is the Large Inner Cooking pot. It is similar to the inner cooking vessel on an Instant Pot. But, unlike that pot, you can use it on a stovetop for bringing food items to a boil or to to brown meats and saute vegetables.

thermal cooker
thermal cooker

The Small Inner Cooking Pot serves two purposes. You can use it to prepare a second course to accompany the food cooked in the large inner cooking pot. It can also be filled with boiling water to increase the amount of heated mass in the insulated carry pot. This ensures that the inner temperature is maintained over an extended period.

Product Overview

Now, let’s take a closer look at the Tayama Thermal Cooker. This model has a 7-quart capacity. It’s stainless steel construction ensures it can withstand regular use. One standout feature is the energy-saving design.

Unlike traditional cooking methods, this cooker uses heat retention to cook food without continuous energy, similar to a slow cooker but more energy efficient. This design is ideal for use in an RV and perfect for families, campers, and outdoor enthusiasts.

Originating in medieval Europe with the concept of a “haybox,” modern thermal cookers have evolved, using advanced technology to improve efficiency and effectiveness. With rising energy costs, this thermal cooker is a fantastic way to save on your gas or electric bill.

Stay tuned for our next video, where we’ll test this cooker with a simple beef stew recipe. As always, our reviews are completely unbiased as we have no sponsors or affiliates.

mushroom soup
Recipe, SFH Food Talk & Recipes, Soups & Salads, Winter

How To Make Jacques Pepin’s Mushroom Soup In 30 Minutes

Warm up with a bowl of Jacques Pepin’s Quick Mushroom Soup! As the temperature drops, join me and my trusty sous chef, Old Fuzz Face, in the kitchen as we whip up this comforting and hearty soup in just 30 minutes.

Using fresh cornmeal and a medley of mushrooms, this dish is not only quick but also incredibly satisfying. Perfect for cold, dreary days, this recipe from Jacques Pepin’s ‘Quick and Simple‘ cookbook is a must-try. Pair it with freshly baked sourdough bread for the ultimate cozy dinner. Happy cooking!

Why make this amazing mushroom soup?

Hello my friends. Chef Blondie here.

You know it was cold and snowy this morning. And right now it’s dark. It’s dreary and so cold. It’s wild outside.

My somewhat capable sous chef, Old Fuzzface and I want something warm and satisfying for dinner tonight. But we just don’t have the time to prepare a big meal. In cases like this, we turn to Jacques Pepin’s cookbook, Quick and simple.

So for tonight, we’re going to Prepare an easy dish. It’s a pot of mushroom soup. To make this soup a little more filling and comforting, Jacques adds some yellow cornmeal. I think he does this to thicken it up a little bit. And it just so happened that Fuzzy milled some corn yesterday and it’s as fresh as it can be. To go along with this soup, we’re going to have sourdough bread made with all hard white wheat that Fuzzy baked this morning.

Friends, this is the perfect comforting soup to warm you up after a day of shoveling snow. It’s quick and easy, and it’s so very satisfying. You’ve just got to try it!

For this recipe, you’re going to need unsalted butter, mushrooms, leeks or scallions, and chicken stock. We’re going to use vegetable broth, yellow cornmeal, cream, salt, ground black pepper, and chopped chives. We’re going give it a go.

Happy cooking!

frozen tomatoes
Recipe, SFH Food Talk & Recipes, Test Kitchen

How to Make Salsa with Frozen Tomatoes

What do you do when you have no homemade salsa, but you do have a freezer full of frozen tomatoes? Well of course, you do some Christmas canning and make up a batch of Serendipity Farmhouse Salsa.

Serendipity Farmhouse Salsa Emergency

Hello, my friends. Chef Blondie here. First of all, I want to wish all of you a very, very Merry Christmas. And then I want to tell you we have an emergency here at Serendipity Farmhouse Test Kitchen. I went into the pantry to find some salsa to go with my chips. Well, guess what? There was no salsa to be had!

And if I didn’t have any homemade salsa, my grandkids would not be happy because they love their tacos my salsa on it. So, when we go over to have lunch with them it’s, “Granny, did you bring any homemade salsa?”

So, here we are today. My sous chef and I, we’re going to be making salsa. I looked in my freezer and I said, hey, we’ve got some of these frozen tomatoes from season 2023. We’re going to use those. So come along with us on this journey as we make salsa. Happy cooking!

Why we used frozen tomatoes in our salsa

frozen tomatoes

The idea of using frozen tomatoes for salsa is nothing new. I’m sure other people do it. I’m sure I can find videos on it. But we haven’t ever tried it. So, we thought the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen should give it a try.

The whole idea started back in September of 2023. The reason was, we had such an overpowering abundance of tomatoes. We had grown eight or ten varieties of tomatoes. We had so many tomatoes and we just didn’t know what to do with them.

So, we froze them. What we did was we flash froze them, then we use the Food Saver and vacuum sealed them and weighed the individual packages. We thought that someday we would figure out a way to use them.

When planning for this SFH-TK test, we determined that we needed about six pounds of tomatoes to make at least five pints of salsa. Then we selected the bags of frozen tomatoes that would give us the six pounds we needed.

The SFH TK Quest for Better Salsa

Another crucial factor in this test was to continue our efforts to improve our own salsa mix. Our current version of SFH Salsa Mix, was derived from a copycat recipe, but we’ve adapted it to make it uniquely our own. For various reasons we decided not to use dried garlic. Instead we use either our own fresh or fermented garlic.

To the extent possible, we use our own homegrown hot peppers and herbs. This year, we dehydrated our own bell peppers and our next batch of salsa mix will include them.

Now that you know the backstory on why we used frozen tomatoes in our SFH-TK Salsa, watch the video and learn how we overcame challenges with preparing the key ingredient, and how we managed to come up with the best winter salsa ever.

christmas cookies
Recipe, SFH Food Talk & Recipes, Sweets

The Great Christmas Cookies Extravaganza

What happens when two friends of 40 years make their favorite Christmas Cookies together? It may be a whole lot more than you would imagine. – Watch as Chef Blondie and Miss Nancy spend a day together baking cookies and so much more.

christmas cookies

Hello, my friends! Chef Blondie here. Today, I have a special treat for you. My friend, Nancy. We’re going to be making our famous Christmas cookies. She’s going to make gingerbread cookies and I’m going to be doing my famous sugar cookies.

Why We Decided to Make Christmas Cookies Together

Nancy and I have been best friends for almost 40 years. Nancy will tell you that it started out Rocky – a little rocky. But it all worked out, and after all these years, we’re closer than ever.

If you’ve followed this blog since 2018, you well know we used to do what we call “Yard Trash Day.” (See here and here.) We would make beautiful floral arrangements out of just stuff from our yards.

But this year we said you know what, let’s do something different. So, we decided to try Christmas cookies and see how that works out. I will do rolled sugar cookies, adapted from a recipe in an old Better Homes & Garden cookbook. I’ve used this recipe for over 40 years. Because I made them with my daughter many times, and she likes them so much, I call them Kathy’s Christmas Cookies.

Nancy decided go back even further and make gingerbread men from a recipe from a very old edition of the Joy of Cooking. The recipe poses many challenges, but the end product is tasty. The old recipe includes instructions on how to make templates for the gingerbread men, and it would be great fun when done with a child or grandchild.

So, watch our video and see how much fun two old friends can have when they make Christmas cookies together.

Azorean bean soup
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

How to Make Azorean Bean Soup: A Comfort Food Recipe

Today, we’ll be exploring the rich culinary history of the Azores, focusing on a traditional and frugal dish—Azorean Bean Soup with Linguiça.

Azorean bean soup

Hi! Old Fuzz Face here. Welcome to the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen!

In the late-1800s and early 1900s, life on São Miguel was simple and community-oriented. Meals were often prepared with whatever was locally available, making use of seasonal ingredients and foods like linguiça sausage.

Our video will show you how to use linguiça in a traditional bean soup that tastes great and is warm and satisfying. – A perfect meal for this time of year.

By the way, don’t be worried if you don’t have any linguiça. A number of grocery chains such as Harris Teeter sell various brands of authentic linguiça sausage. And if you are really daring, try making your own linguiça using my recipe here.

Sous Chef Lessons Learned

Mr. Monte claims that I’m not the sharpest claw on the paw. I’m not saying our video proves him right. I will say that I learned three important lessons while making this about how to make Azorean Bean Soup. Watch the video to see what those three lessons were.

A Recipe on a Journey from the Azores

In 1903, my dad’s parents emigrated from São Miguel to Massachusetts. They didn’t bring much with them, and they had to start here from scratch. But my grandmother did bring one very important thing with her, that was her skill at cooking traditional Azorean dishes.

My grandfather died young, and I never got to meet my grandmother. My dad became the head of the household in the late 1920’s. I learned through my cousin Emma what types of meals my grandmother made for my dad and the family. This bean soup we’re preparing today is an example of what my grandmother would make back in those days. We think you’ll enjoy this bean soup because of its great flavor and ease of preparation.

Farmhouse Living, Preserved Foods, SFH Food Talk & Recipes, Test Kitchen

What are the 6 important preserving skills?

After harvesting and processing, the next step in a successful winter food prep is making use of preserving skills. This is key in ensuring that favorite summer foods will be there during the coming months. So, let’s talk a little about the preserving methods we used here at Serendipity Farmhouse during the week of September 15th.

Farmhouse Food Skills Category 3 – Preserving

preserving skills

Hi! Old Fuzz Face here. In the first two posts of this winter food prep series, we talked about where we get our winter food and the farmhouse food skills we use to process it. But that’s just the beginning of our winter food prep. There’s another set of food skills we’ve learned that helps us preserve the food we’ve processed.

Food Preserving Skills

Q – Okay, now that we’ve processed our raw ingredients, what do we do to preserve different types of farmhouse food products?

A – We employ a variety of techniques to extend the shelf life of food, such as canning, dehydrating, fermenting, freezing, and vacuum sealing herbs and other food products. In the future, we hope to explore smoking and other traditional techniques.

You can find any number of lists describing skills needed for preserving food. The lists pretty much agree on primary techniques, but it’s hard to find a single standard list. In our list of six preserving techniques, we show the ones that are important for us here at SFH. For other folks, the list will be different.

6 Important Preserving Skills

TechniqueDescription
CanningPreserves fruits, vegetables, and meats by sealing them in jars and heating to kill bacteria. This technique is vital for ensuring long-term storage without refrigeration while retaining nutritional value and flavor.
DehydratingRemoves moisture to prevent spoilage. This is essential for preserving herbs, fruits, and vegetables, making them lightweight, compact, and easy to store, with a long shelf life.
FermentingUtilizes natural bacteria to convert sugars into acids or alcohol, preserving food while enhancing its nutritional value and flavor. Perfect for making pickles, sauerkraut, and other fermented goodies.
FreezingSlows down enzyme activity and bacterial growth. Freezing is indispensable for maintaining the quality and nutrition of fruits, vegetables, and meats, making them last well beyond their natural season.
Root CellaringUses the earth’s natural coolness for storage. This energy-efficient method is perfect for keeping root vegetables, apples, and other hardy produce fresh over winter. (We don’t have a root cellar or basement, so we have to use the coolest places we can find in our old farmhouse.)
Vacuum SealingRemoves air from packaging or containers to extend the shelf life of foods. This method is critical for preventing freezer burn and oxidation, keeping frozen and dried foods fresh for a longer period.

Farmhouse Preserving Skills

Here are some preserving skills we used during the week of September 15th.

Canning – Spicy Dilly Beans

preserving skills

We’ve been canning spicy dilly beans for three years now. It’s a great way to preserve those garden-fresh beans and to kick them up a notch. Sure, they can be used as a side for dinner. But with these spicy dilly beans you can also serve them as an appetizer or as a snack at lunchtime. It’s really worth the effort to can beans this way because it ensures that we will have a crunchy, tangy snack or side dish all year-round.

See our post Spicy Dilly Beans @ Serendipity Farmhouse for the recipe.

Dehydrating – Sage

Sage is an essential herb for adding flavor to dishes. Dehydrating this herb takes little time and it’s about as easy as it gets. Now that we’ve started dehydrating products from our own gardens, we can be sure that we always have a supply of aromatic, home-grown herbs to season the foods cooked in the soon-to-be-world-famous SFH Test Kitchen.

For some background on our work with herbs, see SFH-TK SKills – Herbs.

Dehydrating – Tomatoes

preserving skills

This is our first year dehydrating tomatoes. We’re compiling a list of ways that we can use them in various recipes. They reconstitute easily and they’re going to be found on top of our pizzas and in clam chowder and other dishes. Looking further into the future, we expect to turn some of our dried tomatoes in tomato powder for making tomato paste, tomato sauce, and other basic tomato products.

As we see it, dehydrating tomatoes is a way to preserve summer’s sweetness for those colder months. It’s a great way get the most from our summer garden.

Fermenting – Cucumbers

Fermenting cucumbers, or making pickles, is an excellent way to add tangy, probiotic-rich foods to our diet. During the summer we get a large number of cucumbers from our CSA. In fact, we get more than we can use during a normal week. Fermenting those excess cucumbers means we can preserve them for several months and use our own homegrown dill and garlic to add flavor. So, we end up with a healthy, flavorful treat that’s perfect for snack platters and sandwiches.

Fermenting – Garlic

preserving skills

In mid-September our homegrown garlic meets a critical point in its lifecycle. Without a proper cold storage room, this is when our garlic starts to go down hill. We’ve found a few good ways to preserve garlic from two to six months beyond this point. One way we used to preserve the garlic was in red wine. Now, we prefer to ferment our garlic. That’s because, not only does it last longer, in the fermenting process it gains the healthy benefit of becoming a probiotic.

Fermenting garlic enhances the flavor and gives it a little more kick. Now our garlic is long lasting, has great flavor, and it’s healthy. Who could ask for more?

To learn why preserving garlic is important to us, the our posts 7 Reasons Why We Want to be Garlic Self-Reliant and Garlic & Hackers.

Freezing – Okra

We dehydrate, pickle, and freeze our okra. But, we never ever ferment it. The one time we tried that, we regretted it deeply. So for now, freezing is our go-to method for preserving okra. It’s a simple, effective way to preserve this nutritious vegetable. Freezing okra ensures that we have a supply of this versatile veggie for soups, stews, and gumbos all winter long. Of course, frying is our favorite way to use okra.

For a tip on how not to preserve okra, see our post Report to St. Isidore – 2022.

Freezing – Crookneck Squash

preserving skills

Once you learn a preserving technique, you can apply it to a host of other food products. Freezing some veggies like okra is very simple and straightforward. Other vegetables, however, require an added step of blanching to lock in color and flavor. Crookneck squash requires that little bit of extra preparation. After that, it’s just like freezing okra and tomatoes.

You’ll really want to try this. That’s because everybody knows that by mid-summer they’ve seen too much summer squash and zucchini. Freeze it now, and enjoy it in February.

Farmhouse Food Skills Series

We hope that you’re enjoying this series of post and videos about farmhouse food skills.

For great ideas and ways to build your food preserving skills visit the National Center for Home Food Preservation.

farmhouse food skills
Farmhouse Living, SFH Food Talk & Recipes

How to improve your life with farmhouse food skills

How have my beautiful Miss Blondie and I improved our lives by learning basic Farmhouse Food Skills? – The are two answers to that question.

The first answer is quite simple. Our lives have been improved because we’ve learned and practiced these skills and techniques together. We spend our time together in the garden and the kitchen. We love each other and we work side-by-side doing what we love to do.

The 2nd Answer to the Question

The second answer to the question is more complex. This answer also responds to questions posed by my son-in-law, Andy, during a recent conversation.

Andy watched the first video in this series about Farmhouse Food Skills and he read the accompanying blog post. He told me that he realized that now was a good time for Daughter #1 and him to learn some of these skills and techniques. Andy noted that he gets more out of our blog posts than from our videos. He added that he wants to come over and watch us do these things in person.

Based on what Andy told me, I decided to change my approach so that it might be more instructive. So, I’m providing links to videos and posts that explain the “what”, “why”, and “how to” dimensions of the skills we use here at SFH. This approach will help explain how Miss Blondie and I have improved our lives by learning these skills.

Category 2 – Food Processing

Q – As viewed by the staff of the SFH Test Kitchen, what skills or techniques fall under the category of Food Processing?

A – For us, there are four primary skill sets and one general set in this category.

  • General: cleaning, chopping, grinding of any type of food
  • Routine Dairy: separating cream, making butter, and other simple dairy tasks
  • Daring Dairy: making cheese, yogurt, creme fraiche, etc.
  • Sourdough Culturing: creating and maintaining sourdough cultures
  • Spice Blending: preparing spice blends and mixes

Following are six examples of Farmhouse Food Processing Skills we used during the week of September 15th. I think you’ll see how mastering each skill has contributed to the joy we experience in farm-to-table living.

Making Butter

farmhouse food skills

Homemade butter is rich, flavorful, and free from additives. For us, it’s a simple process that connects us to traditional methods. Churning butter from fresh cream provides a sense of accomplishment and yields a versatile ingredient for cooking and baking. And, when we serve our fresh sourdough bread to guests and tell them we also made the butter, they always acknowledge that extra farmhouse touch. – And don’t forget, when you make your own butter, you also get to drink that delightful buttermilk that’s left over.

See our post Julia, Butter & Serendipity Farmhouse to learn how we make butter.

Making Goat Milk Cheese

Goat milk cheese is nutritious, easier to digest than other cheeses, and is often preferred by those with lactose sensitivities. We use raw goat milk to create our own cheese and cheese dips. We’ve found that goat milk cheese freezes quite well. So, we can have our favorite homemade cheese even when fresh goat milk is out of season.

See How to make Chèvre goat cheese! for the post and a link to our video.

Making Goat Milk Yogurt

farmhouse food skills

Goat milk yogurt is probiotic-rich and supports gut health. We culture our own yogurt to ensure freshness and to avoid store-bought additives. It makes a perfect breakfast or snack option. We’ve also found that making our own yogurt is cost effective. Of course, we can use cow milk when goat milk is out of season. Also, we’ve seen that some folks make yogurt using milk powder. The staff members of the Serendipity Farmhouse Test Kitchen are planning to try that soon.

Making Mayonnaise

Homemade mayo is healthier than store-bought versions, as it lacks preservatives and stabilizers. For us, making mayonnaise allows for customization (e.g., using olive or avocado oil, or adding herbs). It’s a staple for sandwiches, salads, and dips. – Mr. Monte, our food quality control expert, is always there when we’re making mayo. He lets us know if we’ve chosen the best type of oil for the job.

Sourdough Culturing

farmhouse food skills

Sourdough is a time-honored bread-making technique. We’ve had a reliable, mature sourdough starter for quite some time now. The slow fermentation process enhances digestibility. Everyone refers to our starter by the name of Mrs. Patmore. Maintaining, using, and sharing Mrs. P has become a living tradition here at our farmhouse. Baking sourdough loaves brings warmth to our farmhouse kitchen.

See Sourdough Troubleshooting for a Practical Man for the post and a link to our video.

Mixing Salsa Spices

We preserve the summer tomato harvest by canning salsa. We used to use Mrs. Wages brand salsa mix when canning our 12-18 pints of salsa every year. However, now we grow many of our own herbs and spices. So, we came up with our own salsa mix that combines homegrown tomatoes, jalapeño and other hot peppers, onions, and a variety of spices. Our canned salsa, with it’s homemade spice blend is a flavorful addition to meals. But the real pleasure in making it ourselves comes when sharing homemade salsa with family and friends.

See our post How to Make Serendipity Farmhouse Salsa Mix for the recipe.

View the first video in this series of Farmhouse Food Skills here.

Jacques Pepin, Main Dishes, Recipe, RV Living, SFH Food Talk & Recipes

How to Prepare an Elegant RV Meal

Join Chef Blondie as she shows you how to prepare an elegant yet easy RV meal by Jacques Pépin. In her latest YouTube video, “Dining by Candlelight,” she takes you on a culinary adventure inside the cramped kitchen of our cozy 24-foot motorhome. You will be amazed by the simplicity and style of this most appetizing dish!

When we arrived at our campsite, the outside temperature was 101°F. Nevertheless, my dear, fearless Chef Blondie demonstrated that she can handle the heat in the kitchen. She also made it clear that anyone can make a tasty dish, even on a getaway trip in a small, hot RV.

Reprise of an Easy RV Meal

On this RV trip, Chef Blondie decided to prepare a delightfully easy RV meal inspired by the legendary Jacques Pépin: Rice with Mushrooms and Steamed Asparagus. This is not the first time the soon-to-be-world-famous SFH Mobile Test Kitchen staff has made this dish. No, almost exactly one year ago, our intrepid crew made their very first YouTube video featuring this same recipe. (See Simple Rice with Mushrooms & Asparagus – Jacques’s Way for the original story and the printable recipe.)

Now one year and over 500 new subscribers later, Chef Blondie confidently steps out in front of the camera, without a script. She’s justly proud of her media ventures highlighting her culinary achievements and her useful cooking tips.

Easy RV Meals Come with Challenges & Rewards

To many, cooking in a motorhome might seem challenging, and it definitely is. Yet, with the right recipe and preparation RV Cooking brings great rewards. In this video, Chef Blondie demonstrates how simplicity and creativity can lead to gourmet meals, no matter where you are. This Jacques Pépin recipe showcases the fresh flavors of mushrooms and asparagus, making it a perfect choice for a romantic candlelight dinner in the camp setting of your choice.

In the video, Chef Blondie provides step-by-step instructions on how to prepare the rice and sauté the mushrooms to perfection. She also shares her tips for proper cooking of the asparagus and ensures that every bite is bursting with flavor. The warm, earthy tones of the mushrooms combined with the vibrant green asparagus create a visually stunning dish that’s sure to impress.

Set the Scene for Elegant Dining

easy RV meals

As we set the scene for our candlelight dinner, Chef Blondie emphasizes the importance of ambiance in dining. With soft lighting and a beautifully set table, she transforms our motorhome into a charming dining space, proving that you don’t need a fancy restaurant to enjoy a special meal.

Whether you’re an experienced cook or just starting out, this recipe is accessible and delicious. Perfect for camping trips or a cozy night at home, it’s a meal that brings comfort and satisfaction. So, grab your ingredients and join us on this culinary journey!

easy RV meals

Don’t forget to like, subscribe, and hit the notification bell for more delicious recipes and cooking tips from Chef Blondie. Let’s make dining memorable, no matter where the road takes us!