Category: SFH Food Talk & Recipes

sourdough bread
Breads, Recipe, SFH Food Talk & Recipes

Sourdough Bread for a Practical Man

Give me a good loaf of crusty sourdough bread. Give me good bread I can afford. While you’re at it, give me bread made by someone I know. Give me the whole loaf, not just half.

sourdough bread
sourdough bread
sourdough bread
sourdough bread

Okay, if you can’t give me what I want, then I’ll make it myself. And it will be far better and cheaper than what you tried to sell to me. I’ll even mill my own wheat, to make it more nutritious.

Hi! Old Fuzz Face here. – Let’s get right to it.

I’m a practical man. When I encounter problems, I try to find solutions. – As you just saw, finding good crusty bread at an affordable price is a problem. My solution was to make my own.

Thanks to Farmhouse on Boone, The Rose Homestead, and especially Jill Winger at The Prairie Homestead, I now have the know-how to make a good loaf of sourdough bread, – every time. – So, using Jill Winger’s recipe, with my modifications, in my YouTube video I’ll show you how to make Sourdough Bread for a practical man.

Sourdough Bread – Just the Beginning

There are a lot of guys out there like me. They want a good loaf of crusty sourdough bread. You can bet those guys are all practical men. I like to think of them as my ‘companions’ – the ones with whom I share my bread.

That’s why I’ve decided to put together a short series of posts and videos to encourage them to make the bread they’ve always wanted, but could never find in local grocery stores. The series will talk about sourdough starter and how to maintain it. I also intend to provide some background on ancient and modern grains.

Since I will be talking to practical men, I’ll also get into the various types of equipment one can use when making good sourdough bread. – But this discussion won’t be for men only. After all, what I know about making sourdough bread was taught to me by some very capable and enterprising ladies.

Now, read the basic basic recipe and print it out. Then go watch the video and learn just how easy making a good loaf of crusty sourdough bread can be.

This is a simple sourdough bread for the practical man (or woman). It's a basic recipe that can be modified in many ways, allowing for the use of different types of grain. Based on a recipe by Jill Winger at The Prairie Homestead, we at the SFH Test Kitchen have come up with a version that suits the needs and tastes of any practical person who wants a great tasting sourdough bread - every time.

chuck roast
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes

How to Master Jacques’s Peculiar Chuck Roast Technique

The rich aroma of seared beef and fresh garden herbs fills our small farmhouse kitchen; today, we’re making Jacques Pepin’s “Small Chuck Roast with Red Onion Sauce.” Outside our window, the Redbud tree is showing off its springtime colors and our river is surging happily, filled with recent April showers. Whether inside or outside, I can’t think of a place I would rather be; after all, this is my beloved Serendipity.

Hello, my friends. – For me, Spring is a thoughtful time of year – a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. It also reminds me that it’s now time to make seasonal selections of herbs from my own garden. And that’s why I chose Jacques Pepin’s rather unusual recipe for chuck roast. It’s a dish that clearly welcomes the transition from Winter to Spring.

Peculiar Technique for a Chuck Roast

I searched high and low for Jacques’s thoughts on the unusual technique he used for cooking the roast beef in this recipe. – I’m still searching.

Pondering the Reasons for this Technique

Although Jacques calls this a roast, that can be misleading. For example, he notes in his recipe that the meat can be grilled instead of being finished in the oven. He doesn’t say whether the meat should be sautéed before it is grilled. I assume he means for it to be either sautéed or braised first and then grilled. My Test Kitchen staff and I will have to try it out.

After preparing this dish twice now, I think the success of this dish depends almost completely on sautéing the meat long enough for the heat to make its way to the center of the chuck roast. When you place it in the oven, which is only set at 170 degrees, you aren’t so much roasting it as you are actually just allowing the meat to finish and rest.

Crowning this Chuck Roast with a Glorious Sauce

In direct contrast to the deceptive simplicity of meat preparation, we found that preparing the sauce was a no-brainer. All you have to do is prep the ingredients and mix them together. – I’m sure this red onion sauce would work well on other types of meat as well.

There is one caution, however. Go easy with the salt. This sauce doesn’t really need the ¼ teaspoon that is specified.

Tips for Success

Here are two tips for success in making this dish:

  • Even if the weight of the cut of chuck is correct, if the thickness is too great, you will have to increase your time for sautéing the meat.
  • Go easy on the salt in the red onion sauce.
chuck roast

Final Thoughts from Chef Blondie

This recipe is tricky and deceptively simple. In fact, it proved to be a real challenge for the entire SFH Test Kitchen staff. Nevertheless, the effort was well worth it. This recipe forced us to ponder the mysteries of the peculiar cooking technique Jacques used. – He is a true master of the culinary arts.

So, watch our video, try out this recipe, and, as always, Happy Cooking!

Resources

The recipe used here was adapted from Jacques Pepin’s Small Chuck Roast with Red Onion Sauce recipe on p. 215 of Jacques Pepin Heart and Soul in the Kitchen.

For me, Spring is a thoughtful time of year - a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. I'm also reminded that it's now time to make seasonal selections of herbs from my own garden. And that's why I chose Jacques Pepin's rather unusual recipe for chuck roast. It's a dish that clearly welcomes the transition from Winter to Spring.

how to make Portuguese linguica
Breakfast, Recipe, SFH Food Talk & Recipes

How to Make Portuguese Linguiça – Maybe

It is my hope that someday I will know how to make authentic Portuguese linguica sausage. Recently, with the help of four good friends, I made my first faltering attempt using a generic recipe. The results were very good, but not perfect. So, my search for an authentic recipe continues. Come join me on my quest.

Hi! Ol’ Fuzz Face here. – My Dad’s parents came to America from Portugal’s Azores Islands. When they left the island of São Miguel, they had little with them except hope for the future and recipes for the finest breads, stews, and meat dishes.

Today, we’ll talk about one small part of that food tradition – linguica sausage and how it’s made. I’ll also share with you my dad’s recipe for Linguiça and Scrambled Eggs.

A Little Sausage Making Background

There’s no need to go into a lengthy discussion on the sausage making process. In our post Project Sausage, I described how my good friend Tom and I experimented with the rather unusual branch of the culinary arts known as sausage making.

Our most recent sausage making adventure began over a year ago. Tom once again raised the exciting possibility of gathering a group of our brother Knights of Columbus for a day of sausage making and mirth-filled camaraderie. It took a while to organize the event, but finally the date was set – February 29th would be the day.

In the meantime, I consulted with Chef Blondie and the entire staff of the SFH Test Kitchen. We planned for a broad-based endeavor that went far beyond just the making of generic sausage. This event would become the next step on my quest for an authentic recipe for linguica.

The Big Day – How We Made Sausage

The big day finally came. Our Pastor granted our band of five intrepid sausage makers the use of the parish hall. Once again, Tom provided all the necessary equipment (grinder and stuffer). He also procured the pork butt and the hog casings. Our crew operated with military precision. It consisted of the following brave souls:

  • Tom – the master meat grinder and team leader
  • John – the mighty meat slicer
  • Bryant – the powerful vertical sausage stuffer cranker
  • Dave – the sausage stuffer guide man, the bravest one of all
  • Yours truly – sausage stuffer repair technician and cleanup man.

No words can describe all that went on that day. But just as it was for Tom and me on our first sausage making adventure, so it was on our second. – It wasn’t a pretty sight (no one ever describes sausage making as that), but, oh my, it was fun!

The Bottom Line – How I Made Portuguese Linguica

Several different recipes were used on sausage making day. So, several shortcuts and compromises had to be employed. There wouldn’t be time for me to follow my recipe precisely as written. So, I couldn’t really expect perfect results. Nevertheless, I hoped to at least get into the ballpark.

So, watch the video to find out how this linguica was made and whether it passed the SFH Test Kitchen official taste test.

authentic Portuguese linguica

Many of you might not have the time or equipment to make your own linguica. That’s okay. Some stores like Harris Teeter carry linguica in their meat departments.

If you’d like to try out my dad’s simple recipe for Linguiça and Scrambled Eggs, go out and by some linguica. You’ll be glad you did.

Portuguese linguica is a flavorful sausage heavily spiced with paprika, chiles, and garlic. It’s a staple in Portuguese cuisine and has variations, but garlic is a must, and it almost always includes both paprika and hot chiles. This is a generic recipe that our Test Kitchen is adapting for Serendipity Farmhouse use. We intend to continue making changes to achieve a truly authentic flavor.

calabaza con pollo
Main Dishes, Recipe, SFH Food Talk & Recipes

Calabaza con Pollo – They Made the Unexpected Meal

For a weary traveler like me, a dish of Calabaza con Pollo proved to be an unexpectedly delicious meal. Now, these many years later, I have the serendipitous opportunity to share the recipe for that meal with you.

Hi! Ol’ Fuzz Face here.

In the 1970’s, Chef Blondie and I resided in San Angelo, Texas. Many years later, we made several extended trips to Houston. However, we never had the chance to sample a popular Mexican dish called Calabaza con Pollo (squash with chicken).

No, it wasn’t until I made a trip to Idaho Falls in 2017 that I was introduced to this dish so popular in Texas! Our close friend Mary, a wonderfully gracious lady, and her equally gracious daughter Carol made this unexpected meal for me. Now, several years later, Carol sent her recipe to us here at the SFH Test Kitchen.

We know that we won’t be able make this dish with all the nuances of technique that made this dish so memorable for me. Nevertheless, we will do our best to follow the recipe closely. Perhaps we will be able to capture some of the essence of what makes this dish so popular in the Lone Star State.

Calabaza con Pollo – A Little Background

Like so many recipes and foods, the origins of calabaza con pollo are uncertain. Early records trace the dish back to the 16th century. Calabaza and calabacita (zucchini) arrived in Mexico in the 1500s. Similar dishes predating the arrival of calabaza may have already existed.

None of that really matters very much. What really matters is that, over time, the dish has become a favorite of many, especially in south Texas.

And that’s where the soon-to-be-world-famous SFH Test Kitchen enters the picture. In this test, Chef Blondie and her able assistants take on the challenge of making this dish just like a Texan would.

Chef Blondie Finally Finds Flavor in Zucchini

By her own admission, Chef Blondie hasn’t ever been very partial to zucchini. She doesn’t like overcooked and mushy vegetables. But as you will see in the following video, she now thinks far more highly of that humble squash. The seasoning and cooking instructions in Carol’s recipe made my sweet spouse a convert.

This is a popular fall and winter dish in South Texas. Our subscriber Carol found the recipe online and adapted it. She realized that it makes a big difference to season the chicken well when cooking. This results in a very rich and flavorful homemade broth. She adjusted the amount of salt added to the spice mixture. The reserved broth will already be seasoned well. Of course, you may add additional salt to taste.  The original recipe only calls for 2 Cups of broth, Carol adds at least 4 cups. That gives the dish more of a thick, chunky soup consistency.

how to make chevre
Daring Dairy, Recipe, SFH Food Talk & Recipes

How to make Chèvre goat cheese!

There was a reason why my Hubby learned how to make Chèvre goat cheese. That reason was me. Let me tell you the story of how that came to be.

Hi! Chef Blondie here. – You say you like cheese? Go to the store to buy cheese and you get what you get. What you get might be surprisingly delightful or it might not suit your palate at all. For example, buy chèvre (perhaps the least complex type of goat milk cheese), and you might react in the same way I did when my Hubby bought some for me. – It was too sour and too bitter.

The Sense of Taste and Goat Milk Cheese

Taste is a puzzling and unusual sense. You can be sure there is more disagreement about flavor than there is about the visual beauty of a sunset. We can usually agree about what we see and what we feel, but flavor and aroma are perceived more personally. So, even though my true love and I could drink goat milk together, we were divided by store-bought chèvre.

how to make goat milk cheese

I have a most loving Hubby, and he would never let anything divide us, not even a type of cheese. So, I gave him a present many years ago – a chèvre cheese-making kit. It was a chance I had to take – perhaps homemade goat milk cheese might be better than store-bought.

how to make goat milk cheese

My friends, the rest is history. My intuition was sound and now homemade chèvre is a regular and lasting part of Serendipity’s Daring Dairy repertoire. In so doing, I found Reality Farm, the perfect place where my Hubby can go to visit the goats and newborn kids he loves so much.

We hope you will come to enjoy making your own chèvre as much as we do.

How to make goat milk cheese – Helpful Hints

Hint 1 – Start with a kit: Knowing nothing about the process myself, I did some quick research and determined that the market was filled with simple, inexpensive cheese making kits. I selected one and it worked just fine. Since then, however, Hubby has become more confident in his own abilities, and now he purchases his own supplies.

If you are using a kit, the cheesecloth and cheese mold will be provided. If not, you may need to make a trip to the store or look online to get those items. Everything else you need should already be in your kitchen.

how to make goat milk cheese

Hint 2 – Ultra-pasteurized goat milk just won’t work: When it comes to dairy, there is almost always a kitchen controversy. In the case of Julia, Butter & Serendipity Farmhouse, the cause of concern was ultra-pasteurization. Although it seemed to make no difference in making butter, the use of ultra-pasteurized goat milk can adversely affect development of curds for chèvre.

Although we here at Serendipity Farmhouse have direct access to raw goat milk at Reality Farm, you may have to do some online research to find raw goat milk or simple pasteurized goat milk in your area.

There was a reason why my Hubby learned how to make Chèvre goat cheese. That reason was me. The reason he keeps making Chèvre is because it tastes so good. This recipe is just one of many that are out there. We've found that it's the one that works best for us. - Give it a try and let us know what you think.

lentil salad recipe
Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Soups & Salads

How to Make Jacques’s Lentil Salad

Now is the perfect time to try out a great lentil salad recipe. Here’s why. – Mardi Gras feasting and the Super Bowl are behind us. Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.

Hello, my Friends.

Almost two years ago, our Test Kitchen tested Jacques’s Lentil Salad recipe. At the time we presented our results, we told you we would have to test this recipe again. That’s because we didn’t have all the right ingredients.

You deserve our very best effort. So, this time we made sure everything we did with Jacques’s recipe was letter perfect.

Why Revisit Jacques’s Lentil Salad Recipe?

Quality of ingredients does make a difference in this recipe. Jacques recommends French lentils (lentilles du Puy), which have a greenish color. In this dish, they are superior to other lentils. That is because they tend to remain more firm when cooked.

Unfortunately, French lentils were not available to the SFH TK in our first test (See Jacques’ Lentil Salad – SFH TK Test). Instead, we used less-preferred Walmart generic lentils. In this test, we have used the real thing – the French lentils favored by Jacques.

Purpose & Standards

The SFH Test Kitchen has a grand purpose. It is to test recipes under the same conditions that confront any amateur home chef. The end goal is to have a fail-proof, go-to recipe. You can list that recipe on your weekly meal plan with the highest confidence. It works for the SFH TK and it will work for you. 

A Serving Suggestion

Be careful when presenting this dish. In our first test, my Hubby selected the worst possible dish for showing off the charm of this delightful salad. The Willow Pattern design tends to detract from the visual appeal. I strongly recommend use of a simple white plate or bowl when serving this dish.

Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.

Main Dishes, Recipe, SFH Food Talk & Recipes

How to Make Mardi Gras Jambalaya

Why learn how to make Mardi Gras Jambalaya? Well, Jambalaya is a fantastic choice for celebrating Mardi Gras. This classic Cajun/Creole dish from Louisiana is rich in flavor and tradition. Besides that, it’s a great comfort food you can serve all year round.

Mardi Gras Jambalaya

Hello, my friends!

Soon it will be time for the biggest party of the year. That’s right! Whether you call it Mardi Gras, or Fat Tuesday, this is the time to make a party favorite, one-pan Jambalaya.

To celebrate the great Mardi Gras tradition, the SFH Test Kitchen combined two Jambalaya recipes from the Rachael Ray Show.

We’ve just finished our methodical testing and tasting of the recipe. – I won’t leave you hanging in suspense. This variation on Rachael’s Jambalaya turned out to be a truly fantastic dish. It has great flavor with that extra kick. And it’s easy to make.

Why make Jambalaya for Mardi Gras?

Here’s are some reasons why we think you should add Jambalaya to your Mardi Gras menu:

  • Authenticity: Jambalaya embodies the culinary heritage of New Orleans. It’s a flavorful blend of French, African, and Spanish elements.
  • Hearty and Festive: Jambalaya is a one-pan wonder, packed with tasty spices and great aromas. It’s a satisfying dish that’s perfect for a lively celebration.
  • Easy to Serve: Whether you’re hosting a big Mardi Gras party or a cozy gathering, this dish is a crowd-pleaser. It’s easy to prepare and can be served straight from the pot.
  • Variety: There are different versions of jambalaya — with combinations of andouille sausage, chicken, and shrimp. You can choose the combination that suits your taste.

The Secret is in the Ingredients

What gives Jambalaya that fantastic taste and great aroma? Well, the secret is in the ingredients. Rachael’s Jambalaya features a medley of delicious components, including:

  • Chicken thighs, cut into bite-sized pieces, add body.
  • Andouille sausage adds a distinctive smoky flavor.
  • Shrimp provides a seafood twist.
  • Bell peppers, onion, and celery make up the classic trinity of Cajun-creole cooking.
  • Garlic, smoked (Spanish) paprika, and dried oregano are the flavor enhancers.
  • Tomato paste, chicken stock, and crushed tomatoes create a rich, hearty base.
  • Long-grain white rice cooks to perfection without getting mushy.
  • Lemon juice and fresh parsley brighten up the dish.
Mardi Gras Jambalaya

So go ahead, whip up a batch of Mardi Gras Jambalaya on the stove top. Let the party begin with this flavorful dish! 🎉🍽️

Jambalaya is indeed a fantastic choice for celebrating Mardi Gras. This classic Cajun/Creole dish hails from Louisiana and is rich in flavor and tradition.

beef stew with red wine
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Recipe to Warm the Heart & Soul

These January days are growing colder. It’s the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. And as Christmastide draws to a close, perhaps you’ve decided it’s time to move away from rich holiday foods. You probably want to get back to a healthier way of eating. Today, Chef Blondie will show you a recipe by Jacques Pépin that’s just what you need to get started. It’s both warming and healthy.

beef stew with red wine

Hello, my Friends! Chef Blondie here.

All of us at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen greatly enjoyed our Christmas and New Year’s feasts. But now it’s time to start eating healthy again. That’s why I’ve chosen a recipe from Jacques Pépin’s Simple and Healthy Cooking.

While this recipe isn’t all that simple, it certainly is healthy. And it sure is tasty. It’s more than worth the extra effort. As usual, Jacques not only gives us a great recipe. He also shows us ways to make it healthier. He does this by reducing the amount of fat and salt. And, at the same time, he compensates by increasing flavor and aroma. So, let’s gather our mise en place and see how he does it.

Ingredients for Beef Stew with Red Wine

beef stew with red wine

Jacques says that it’s best to use meat from the shoulder blade or shank. That’s because it’s moist even when most of the fat has been removed. – Remember, Jacques’s objective was to make this dish healthier. – We used stew meat from a well-trimmed chuck roast, cut into 1½” to 2″ cubes.

How do you make Beef Stew healthier?

I gave my Hubby a research assignment. I asked him to determine just exactly what did Jacques do to make his Beef with Red Wine recipe healthier than his well-known Beef Stew in Red Wine Sauce. After he muttered under his breath, scratched his balding head, and shrugged his shoulders a couple of times, my reluctant Hubby got to work. – Here’s what he found.

Jacques thoughtfully eliminated ingredients that were high in fat and carbohydrates. He reduced the quantity of other ingredients. For example, he cut extra virgin olive oil in half. The recipe only used 1.5 cups of wine, instead of a whole bottle. Wherever possible he reduced sodium levels. Then, to make up for the deletions, he added more aromatic herbs and vegetables.

beef with red wine

The result of his recipe modifications was a beef stew with spectacular flavor and aroma.

Bouquet Garni for Beef Stew with Red Wine

Jacques doesn’t say so directly, but he uses a simple technique to enhance the aroma and flavor of this beef stew. How does he do it? – The beef is stewed gently in chicken stock and red wine flavored with a bouquet garni. A bouquet garni (garnished bouquet) is a bundle of aromatic herbs that is used to add flavor to soups, stews, sauces, and other dishes.

beef stew with red wine

To make our bouquet garni, we followed Jacques instructions, using a string to tie together a bundle of herbs consisting of:

  • 4 or 5 sprigs fresh thyme
  • 3 bay leaves
  • a small bunch of fresh parsley
  • a half a stalk of celery
  • a few sprigs of rosemary and oregano.
beef stew with red wine

How to cook Beef Stew with Red Wine Jacques’s Way

beef stew with red wine

Now that we’ve learned some of Jacques’s techniques for healthier cooking, here is his recipe as adapted and tested by the SFH Test Kitchen.

The original recipe appears on page 201 of the cookbook Jacques Pépin’s Simple and Healthy Cooking. His introduction to the book says it all.

“… to all cooks Who believe, as i do, that good cooking and good health are inseparable …”

Happy Cooking!!

Any time is the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. While this recipe by Jacques Pépin isn’t all that simple, it definitely is healthy. And it sure is tasty. It’s more than worth the extra effort. Jacques shows us ways to make it healthier by reducing the amount of fat and salt. At the same time, he compensates by increasing flavor and aroma.

Farmhouse Living, Mr. Monte, SFH Food Talk & Recipes, SFH Lessons Learned, Traditions

A New Year for Our Farmhouse

Rested and renewed Miss Blondie and I are starting a new year for our farmhouse. We are in the midst of Christmastide, the lights on the tree shine brightly, and there is a warm fire in the wood stove. This is the perfect beginning for our 11th year at Serendipity Farmhouse. – It just doesn’t get any better than this.

Celebrating the Farm House New Year

My beautiful wife and I lived in Japan for over a decade. Our family grew and prospered there. So, it is only natural that our New Year’s Eve celebrations are highlighted by Japanese food and traditions. This year, Chef Blondie made a large batch of Gyoza. – What a treat!

Perhaps in late-January or early-February, Chef Blondie will pull out the electric skillet and show you how our dear friend Reiko made gyoza for us. She will also explain how to make up a large batch and freeze some for use several months later.

Farmhouse New Year Plans

In looking at the statistics for this blog and for our YouTube channel, we’ve realized we have two separate audiences. The first audience, the one that’s been with us since the beginning, consists of our family and close friends.

The second audience, started growing in August and September. The folks in this audience are all about good food. They’ve learned that Chef Blondie and the soon-to-be-world-famous SFH Test Kitchen can be relied upon to provide recipes that are top quality. They also have shown great interest in the Test Kitchen’s take on great chefs like Jacques Pépin and Julia Child.

The truth is we consider both audiences to be important parts of the Serendipity Farmhouse family. This year, Miss Blondie, Pierre LeChat, Mr. Monte, and I will do our best to satisfy your interests and build a farmhouse spirit of togetherness.

A Quick Look into the Farmhouse New Year

As I mentioned earlier, you can expect to see a full post and video on Chef Blondie’s rendition of Japanese gyoza. But before that, she is working on a project around a Jacques Pépin recipe perfect for these cold days of January. So within the week, she will introduce you to Beef Stew with Red Wine from the cookbook Jacques Pépin’s Simple and Healthy Cooking. – Don’t miss it. It’s going to be a good one.

Mr. Monte’s New Year

Mr. Monte’s off to a mixed start this year. He has a minor medical problem and had to visit the vet today. That’s never on his wish list. Nevertheless, he made the most of it and finally figured out where Dr. Meyers stashes her fantastic feline treats.

Classical music? Maybe I’ll come out and look around.
Hmmm? Different exam room and toys.
Certainly not big enough for a Maine Coon.
What cute tasty looking birds.
I’m going to capture the high ground.
Mr. Monte now in command!
Now where are those treats?
Found them! Fuzz Face, don’t snitch!

Come join us for this most auspicious

Farmhouse New Year

Rested and renewed Miss Blondie and I are starting a new year for our farmhouse. There’s going to be good food, good fun, and maybe even a good feline. – Err, perhaps I’m expecting too much.

This blog and our YouTube channel work together. In our blog you will find the full, printable recipes used by our Test Kitchen staff. Our YouTube channel provides video demonstrations of cooking techniques used with our recipes.

We want to do the best for both of our audiences. So, Miss Blondie looks forward to your comments on our posts and videos. Your insights and suggestions are priceless. If you like, you can contact Miss Blondie directly at the email address listed below. You can get to our YouTube channel by clicking on the image below or by scanning the QR code.

Have a Happy New Year!

Jacques's mac and cheese
Jacques Pepin, Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Test Kitchen

Jacques’s Macaroni and Cheese – How to Cook with your Grandchildren

Jacques Pépin did this macaroni, spinach, and ham gratin recipe with his granddaughter Shorey. The cookbook A Grandfather’s Lessons – In the Kitchen with Shorey tells the beautiful story. In the book, we find that Jacques’s macaroni and cheese recipe is a dish with flavorful additions that would make any child happy.

So, if you have grandchildren, this is a great recipe to make with them. This SFH Test Kitchen post and the linked YouTube video will show you how to do it.

Jacques's mac and chees

Hello, my friends.

It’s important as grandparents to spend time with your grandchildren and teach them how to how to cook. You know, it’s just a wonderful sharing experience. Here’s just one memorable example from over 20 years ago.

My Junior Chef Masters Chocolate Chip Cookies

When my first grandson was two, he and I made cookies together. It was such a beautiful experience for both of us.

Here is my junior chef with a chocolate chip cookies recipe in hand. As you can see, he has already put on his apron and is ready to head to the kitchen. – He intends to master that recipe.

When cooking with your grandchildren, keep in mind that the world is a bigger place for them than it is for you. However, what they lack in size, they will make up for with enthusiasm. – Let them feel like the kitchen belongs to them.

Your grandchild will learn how to cook by watching you. They see how you read directions from the recipe. When you pick up a bag of chocolate chips, they will do the same. Sometimes they will even copy your facial expressions. – Judging from my grandson’s expression here, I must have really had some concerns about what to do with these chips.

When you’re cooking with your grandchildren, remember, the kitchen is not a classroom where you have to be. The kitchen is the heart of the home and a place where you want to be.

Preparing for the Great Event
Following Directions from Granny
Inspecting the Work
Just Had a Little Taste
Happy Time in the Kitchen

When all is said and done, the truly magic moment is when your grandchildren taste something they made with their own hands.

That is a moment that both of you will cherish and remember forever.

Jacques’s Macaroni and Cheese Test Results

Unfortunately, no grandchildren were available for this Test Kitchen adventure. That meant I had to work with my dear Hubby. Although he has some childlike characteristics, I wouldn’t say he’s a good substitute for any of my 13 beautiful grandchildren. Nevertheless, he did his best. – That might be because macaroni and cheese is one of his favorite dishes.

Here’s what the able staff of the soon-to-be-world-famous SFH Test Kitchen learned during this test.

1. Level of the Challenge

This is not a difficult recipe. It is well-suited to a youthful palate. A young person can easily grasp the approach Jacques and Shorey used with this dish.

2. Selection of Good-quality Ingredients

Most of the ingredients used are commonly found in the kitchen or easily attainable. The only exception in Jacques’s recipe was Spanish Paprika. In a case like this, you can provide your grandchild with a simple explanation about an unusual ingredient.

For example: Paprika is a spice made from dried and ground chiles. In Spain, the name for paprika is pimentón, which is Spanish for pepper. If you use Spanish paprika instead of regular paprika, it will add a smoky flavor to the dish.

3. Use of Cooking Techniques

For sure, this recipe employs several cooking techniques not used in a simple chocolate chip cookies recipe. You are the best judge of your grandchild’s abilities. You can decide if this recipe is too advanced or just right for your junior chef.

4. Development of Macaroni and Cheese Taste and Flavor

The introduction of spinach and ham bring a new dimension in flavor to the classic comfort food we call mac and cheese. Because the spinach is chopped and blended in with the other ingredients, children won’t really think of this as a vegetable dish.

How to Cook Macaroni and Cheese Jacques’s Way

Jacques's macaroni and chees

So, without further ado, here is Jacques’s recipe as adapted and tested by the SFH Test Kitchen.

The original recipe appears on page 114 of the cookbook A Grandfather’s Lessons – In the Kitchen with Shorey. The cookbook was written by Jacques Pépin in collaboration with his granddaughter, Shorey. It contains recipes that are simple, elegant, and fun to prepare.

Jacques Pépin did this recipe with his granddaughter. It's a mac and cheese dish with flavorful additions that would make any child happy.