Category: Test Kitchen

quick and easy winter soup
Recipe, Soups & Salads, Test Kitchen

Quick and Easy Winter Soup – Jacques’s way

It’s really been cold here at Serendipity Farmhouse and I need a quick and easy winter soup to keep me warm. So I wondered to myself, “What would Jacques Pépin do?” – Well, in his cookbook More Fast Food My Way, he says,

“Soups are foremost dishes in my life, especially in winter.”

quick and easy winter soup

Hi, Chef Blondie here!

Immediately after Jacques declares his fondness for winter soups, he goes on to introduce one of his favorites – an amazingly simple and satisfying Cream of Leek and Mushroom Soup.

It’s truly a great dish. And we in the SFH Test Kitchen are going to share it with you today.

Quick and Easy Winter Soup – Preparation Tip

Jacques says that leeks are essential as a basic ingredient for many of his simple soups. He always keeps some on hand. He also reminisces about how his mother and his aunt often made several variations of leek and potato soup, adding mushrooms or other ingredients.

As a “girl raised in the South” I wasn’t very familiar with leeks. It was fascinating for me to learn how Jacques cleans and prepares this tasty member of the onion family. After watching Jacques prepare leeks in several videos, I learned quite a bit about his technique. For example, he uses a paring knife to trim the leek, but he switches to a chef’s knife to do the slicing. – So here’s a step-by-step view of how to prepare leeks for this soup.

Step 1 – Trim the Leek

Slice off the very bottom portion of the leek. Then trim off and discard most of the green outside leaves from the leeks. Reserve the light green leaves from the center.

Slice off the bottom portion of the leek.
Trim off and discard most of the green outside leaves.
Trim dark green portion of leaves.

Step 2 – Cut the Leek into Quarters

quick and easy winter soup

Cut the leeks lengthwise into quarters. If it is a large leek, you can slice it lengthwise one or two more times. Take care in holding the end of the leek firmly so that it doesn’t slip while slicing.

Step 3 – Wash the Leeks

Leeks can be very dirty. There is often a great deal of grit between the leaves. That’s why it’s necessary to wash the leaves thoroughly under cool water to remove any dirt or sand.

quick and easy winter soup

Step 4 – Slice the Leeks

After washing, slice the leaves thinly with a chef’s knife. Cut the butt end of the leek into halves and slice. One large leek or two smaller leeks will give you about 2 cups when sliced.

quick and easy winter soup
Slice the leaves thinly with a chef’s knife.
quick and easy winter soup
Cut the butt end of the leek into halves.
quick and easy winter soup
Slice the butt end of the leek.
quick and easy winter soup
1 large leek or 2 smaller leeks will give you about 2 cups.

Cook a Quick and Easy Winter Soup – Jacques’s Way

Now that we’ve learned Jacques’s technique for preparing leeks for a quick and easy winter soup, here’s his recipe as adapted and tested by the SFH Test Kitchen. The original recipe appears on page 36 of the cookbook Jacques Pépin More Fast Food My Way.

Happy Cooking!!

It’s really been cold and you need a quick and easy winter soup to keep you warm. Jacques Pépin says make Cream of Leek and Mushroom Soup. It goes together in just minutes, and it's hearty and healthy.

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.
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.
orzo lamb salad
Recipe, SFH Food Talk & Recipes, Soups & Salads, Test Kitchen

Susan’s Fantastic Orzo Lamb Salad

How could an obviously Mediterranean recipe like Orzo Lamb Salad be appropriate for Washington, Virginia and the Blue Ridge Mountains? Well, if you like lamb and you love beautiful, rural mountain views, you’ll learn in this post how it all comes together.

orzo lamb salad

Hi! Chef Blondie here.

I have a special treat for you today. I’m going to introduce you to a friend of mine who has a great talent for cooking.

And, at the same time, I’m going to show you how to prepare her recipe for delicious Orzo Lamb Salad.

A Picnic and a New Friend

I met Susan almost 10 years ago. It was at a church picnic. And, of course, she brought one of her favorite dishes to share. It was at that picnic, after just one sample of her cooking, that I knew I had just met someone special.

orzo lamb salad
Here I am with Susan and Walt at a picnic in June this year.

There have been many gatherings since then, just like the one pictured above. And over the years, I’ve learned so much about Susan’s amazing ability to please the palate and to bring joy to a meal.

Fairlea Farm Bed & Breakfast

Susan and her husband Walt live on a farm in Washington, Virginia, where they raise sheep. But it’s not just any farm. – No, Fairlea Farm Bed & Breakfast ranks among the best B&Bs in the Blue Ridge. We know this to be true because my sister and her hubby stayed there twice, and we got to enjoy breakfast with them. And we learned:

– Susan’s breakfasts weren’t just good, they were spectacular!

– Here are some scenes and sights one can view during a stroll around Fairlea Farm.

Fairlea Farm B&B
Garden & Butterfly
Garden & Another Butterfly
Birdhouse, Bird & Mountain View
Blueridge Mountain View
Gardens and Pasture
Pasture on a Warm July Day
Shade Tree in the Midst of a Pasture
Rolling Hills & Pastures
A Place for the Sheep to Graze

So, instead of just talking about Susan’s food, let me share one of the many recipes from her Farlea Farms Favorites cookbook. My hubby and I have chosen Susan’s Orzo Lamb Salad. It’s not a breakfast recipe, but it gives us an opportunity to use some of the delicious lamb produced right there on Fairlea Farm.

orzo lamb salad

Oh, and before I forget, Susan’s Fairlea Farm Favorites cookbook contains over 200 pages filled with recipes that “go way beyond breakfast.” As Susan says:

“All of my favorites are included. Unlike other cookbooks, nothing is held back here.”

I’m sure this recipe and Fairlea Farm Bed & Breakfast will please you as much as they have pleased hundreds and hundreds of guests. After all, as the Serendipity Farmhouse Test Kitchen proudly proclaims – it’s all about hospitality and fantastic food.

Susan's Orzo Lamb Salad is a delicious and healthy dish that combines tender lamb with orzo pasta, fresh vegetables, and a tangy dressing. The dish is rich in carbohydrates, protein, and dietary fiber, making it a great source of energy and nutrition.

way to cook chicken
Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Test Kitchen

The Way to Cook Chicken in White Wine

You probably know many ways to cook chicken, but do you know Julia Child’s way to cook chicken in white wine? In this post, the Serendipity Farmhouse Test Kitchen explores Julia’s master recipe Chicken Simmered in White Wine.

way to cook chicken

Hi! Now that Autumn has arrived, let’s see what Julia Child has to offer that suits the season.

For us at the SFH Test Kitchen, chicken immediately came to mind. When poached or simmered with vegetables, the aroma fills the kitchen with the promise of a warm meal. Better yet, when prepared in white wine or vermouth one can only feel a sense of Autumn cheer.

A grouping by techniques

My amazing kitchen staff and I are well versed in four primary cooking techniques. They are dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking.

Julia’s recipe is an excellent example of moist-heat cooking. That’s because, depending on which variation of her master recipe you use, you will be poaching or simmering.

way to cook chicken

Throughout her book The Way to Cook and DVD set, Julia emphasizes the logic of grouping items by cooking techniques or methods. In her words:

“The technique is what’s important here, and when you realize that a stew is a stew is a stew, and a roast is a roast whether it be beef, lamb, pork, or chicken, cooking begins to make sense.”

Combination of Techniques

way to cook chicken

Julia demonstrates how various techniques are combined within a recipe. She starts with a master or template recipe and then adds to it. In the case of chicken cooked in white wine, she adds aromatic vegetables. The vegetables are julienned. Item #115 in the Way to Cook DVD shows you how to do it.

Choice of White Wine

Although you can use almost any type of dry, white wine with this dish, you may want to take a tip from Julia. She recommends that you use a fine, dry French vermouth. This adds a noticeable accent to the overall flavor.

Vermouth is a fortified white wine. But don’t worry, the alcohol is cooked away during the 25 minutes when the chicken is simmering. – We found out years ago that Julia’s favorite vermouth was Noilly Prat. We always keep a bottle in reserve for Julia’s recipes.

So, let’s gather our mise en place and get to work. You can do it the way we do it, or you can try out any of the variations offered by Julia. Whichever you do, have fun and –

Bon appétit!

Did you like this post? If so and you want to see other Julia Child recipes tested by the SFH Test Kitchen, please subscribe to our website. Of course, your questions and comments are greatly appreciated.

Recipe Resources

If you would like to learn more about Julia’s way to cook chicken in wine, here are some resources that will help.

Chicken Poached in White Wine – In this video from “The French Chef” TV series, Julia demonstrates a technique for poaching chicken in white wine. This is a very basic version of the recipe. In the same video, Julia demonstrates how to modify the recipe for serving in a casserole.

In 1989, Knopf released the cookbook The Way to Cook. Internet Archive has posted the complete cookbook here. A version of the recipe we used, Chicken Simmered in White Wine, is on page 144.

In 2009, Knopf released The Way to Cook DVD. The accompanying booklet lists the recipe our Test Kitchen used in item#114. the booklet uses a slightly different name for the recipe – Chicken Poached in Wine with Aromatic Vegetables.

More resources are listed in the Wikipedia article – The Way to Cook.

You probably know many ways to cook chicken, but do you know Julia Child's way to cook chicken in white wine? In this post, the Serendipity Farmhouse Test Kitchen explores Julia's master recipe Chicken Simmered in White Wine.

See Chef Blondie’s video demonstrating this recipe: Here!

Jacques chicken cream sauce
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Serendipity Chicken with Cream Sauce

Jacques Pépin’s Chicken in Cream Sauce (Poulet à la Crème) is an adaptation of his mother’s recipe. Jacques added white wine and mushrooms to the basic recipe. This change brings about a subtle sophistication in the flavor. Of course, the Serendipity Farmhouse Test Kitchen staff and I knew this would be a perfect dish to try out and share with you. – So, let’s head to the kitchen and make Serendipity Chicken with Cream Sauce.

Jacque Pepin Poulet a la creme

Hi! Thanks for joining me today.

There are few places I’d rather be than cooking in the SFH Test Kitchen. Yes, even now in the midst of the longest heat wave of the year, this kitchen is a joy. That’s because this is where my Hubby and I can be together and share the adventure of cooking.

Why test Jacques’s recipe for chicken with cream sauce?

Jacques admits that his mother might not approve of the changes he made to her recipe. But he notes that his recipe “is easy, fast, and good.” We at the SFH Test Kitchen understand that the essence of creative cooking is the desire to take an excellent recipe and make it your own. So just as Jacques adapted his mother’s recipe, we too will add our own personal touches. – Our goal is to take a simple French country meal and turn it into a simple everyday farmhouse meal.

Level of the challenge

I take Jacques at his word when he says his recipe “is easy, fast, and good.” Unlike the adherence to technique demonstrated by some chefs, Jacques follows a more relaxed approach. This is easy to see when one reads his recipe and then views two or three videos showing how he cooks the dish himself. – It’s never done the same way twice.

This is a meal meant to be cooked by the average mom, just like Jacques’s mother cooked it for him. It could be a great restaurant meal, but it works quite well in a simple farmhouse.

Selection of good-quality ingredients

Jacques’s recipe calls for fresh tarragon. But none was available. Fortunately, last year Hubby dehydrated our homegrown SFH tarragon. It worked quite well as a taste substitute, though it was lacking in its visual presentation.

Skillful, creative substitution is what separates a good chef from an apprentice short-order cook.

Using good-quality ingredients doesn’t mean you have to pay a premium price. Most of our ingredients were purchased at Aldi, Walmart, and Sam’s Club. We shop our own pantry, Aldi “red tags”, and all the sales. Rest assured; this is a meal that doesn’t have to be expensive.

Use of cooking techniques

This recipe does not require a master chef to be in the kitchen with you. No, this is a meal that can be handled by a dedicated amateur cook. – Nevertheless, basics are basics. How you hold the knife, how you brown the chicken, and how you make a simple cream sauce, these are techniques that must learned and practiced. All of these skills are essential to making this recipe work.

Development of superior taste and flavor

Now, I’ll let you in on a little cooking secret. A chicken thigh without the skin is not necessarily my favorite thing. That’s why, when I read this recipe, I was a bit perplexed. Despite my deep respect for Jacques, I chose to leave the skins on.

Here’s why. – The primary taste components of this dish are the chicken and the creme sauce. Unfortunately, the taste of chicken without the skin is overcome by the cream sauce. When the skin is left on and browned, the taste of the chicken and the cream sauce are united. – It is a marriage feast of flavor.

Ironically, in a video you can watch here, Jacques left the skins on. The video was made a year after this recipe was published. Thanks to my Hubby for finding the video. Now I know Jacques and I are not so very different.

Presentation

Jacques chicken cream sauce

Jacques says that his mother would serve this dish with rice pilaf. However, he makes no recommendations concerning how the dish should be served.

My sweet hubby suggested that since it is a rustic, country dish, it might go well with homemade sourdough bread. So, he made a loaf, and guess what? – He was right!

Jacques Pépin was absolutely correct. His Chicken in Cream Sauce (Poulet à la Crème) “is easy, fast, and good.” – So, try it out and tell us what you think. Until then.

Happy Cooking!

Recipe Resources

If you would like to learn more about Jacques’s recipe for chicken with cream sauce, here are some resources that will help.

  • 2015 – Jacques Pépin Heart & Soul in the Kitchen – This is the cookbook with the recipe and background commentary by Jacques.
  • 2015 – Poulet à la Crème – This is an article containing a full excerpt of the recipe and commentary from the book Heart & Soul in the Kitchen.
  • 2016 – Jacques Pépin’s Chicken with Cream Sauce – In this episode of the Rachael Ray Show, Jacques demonstrates how to prepare this dish. This video is fun because Jacques’s daughter Claudine and granddaughter Shorey join him in the cooking.

Did you like this post? If so and you want to see other Jacques Pépin recipes tested by the SFH Test Kitchen, please click here. Of course, your questions and comments are greatly appreciated.

Jacques Pépin's Chicken with Cream Sauce (Poulet à la Crème) is an adaptation of his mother's recipe. Jacques added white wine and mushrooms to the basic recipe. This change brings about a subtle sophistication in the flavor. Of course, the Serendipity Farmhouse Test Kitchen staff knew this would be a perfect dish to try out and share with you. - So, let's head to the kitchen and make Serendipity Chicken with Cream Sauce.

See Chef Blondie demonstrate this recipe: Here!

Serendipity Farmhouse on YouTube
Farmhouse Living, Test Kitchen

Serendipity Farmhouse on YouTube Today

At the suggestion of family and friends, Serendipity Farmhouse now has a channel on YouTube. There’s only one humble video there now, but with your subscriptions and helpful comments, there will be some quality content in the coming months.

So, click on this link here to see our first video. If you like what you see, please hit the like button. If you want to see more in the future, please subscribe to our channel.

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

Simple Rice with Mushrooms & Asparagus – Jacques’s Way

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

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

Here’s the story behind this recipe test.

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

Level of the challenge

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

Selection of good-quality ingredients

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

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

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

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

Use of cooking techniques

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

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

Development of superior taste and flavor

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

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

Presentation of Rice with Mushrooms and Steamed Asparagus

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

Jacques's Rice with Mushrooms and Steamed Asparagus

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

Happy cooking!

Jacques Pepin's Rice with Mushrooms and Steamed Asparagus is a most simple and tasty meal. It's perfectly suited for cooking in an RV or a small farmhouse kitchen.

See Chef Blondie demonstrate this recipe: Here!

Mr. Monte, RV Living, Test Kitchen

Mobile Test Kitchen on the Shenandoah

The Serendipity Farmhouse Test Kitchen staff never takes a vacation. Nope, we just take to our Mobile Test Kitchen and do our cooking on the Shenandoah. Even in August, when the Blue Ridge can be most uncomfortable, we work to master, adapt, and enjoy recipes by Julia Child and Jacques Pépin. – Come along with me and let this awesome 24-pound Main Coon cat show you what goes on behind the scenes.

Hi! Mr. Monte here!

You, my faithful 23,417 feline followers are probably not much into human gourmet cooking. But you do know that a day of hard work must begin with the very best breakfast. And that’s just the way it is here in the Mobile Test Kitchen. Chef Blondie always ensures that I’m properly fed and ready to do my assigned duties.

Because the amazing Pierre LeChat could not join us on this trip, it fell on me to observe the Test Kitchen staff in action, record video, and take copious notes. – A hardy breakfast made by Chef Blondie guaranteed that I would be up to the task.

And that’s the way a day of deployment in the Mobile Test Kitchen always begins. Then comes housecleaning chores, menu and recipe review, food inventory, and preparation of mise en place. Every member of the Test Kitchen staff has assigned duties, and they perform them with deft precision. – – Of course, there is always one member of the staff who’s a bit out of synch with the real world and Test Kitchen work.

Ol’ Fuzz Face is celebrating one year of full retirement. And to prove that he hasn’t lost his touch, he decided to take a selfie while standing precariously on top of the Mobile Test Kitchen roof. Fortunately, he survived this foolish stunt.

Once we coaxed Fuzzy down from the roof, we forced him back into the kitchen to do his job. Eventually, he put on his apron, and joined us preparing for the big test of Jacques Pépin’s recipe for Rice with Mushrooms and Steamed Asparagus.

In the Shenandoah Valley, weather makes a difference.

In August, temperatures climb into the 90’s in the Shenandoah Valley. Although the Mobile Test Kitchen is air conditioned, the high humidity can be stifling. But, as you see here, the humidity was unusually low on recipe testing day. – That made for a kitchen staff in very high spirits.

Mobile Test Kitchen – Testing Underway

Yes, under the expert guidance from Executive Chef Blondie, things were coming together. I busied myself by determining proper camera angles and lighting requirements. That required me to jump from tabletop to the over cab loft and various other select positions. Needless to say, but I’ll say it anyway, I performed video and photo tasks flawlessly.

As the test was nearing completion, Chef Blondie invited me over to taste test Jacques’s recipe. I think the pictures below adequately show my anticipation and my reaction.

Yes, the staff members of the Serendipity Farmhouse Mobile Test Kitchen had outdone themselves. – I could now hand over my notes, videos, and still pictures to Pierre LeChat for his evaluation.

Like you, I will be waiting for his post which will be published early next week. – Until then: Happy Cooking!

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

Serendipity Farmhouse Homemade Salsa – Pierre’s Challenge

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

homemade salsa

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

Making this Salsa Recipe Your Own

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

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

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

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

1. Level of the homemade salsa challenge

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

2. Selection of good-quality salsa ingredients

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

homemade salsa

3. Use of cooking and canning techniques

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

4. Development of superior salsa taste and flavor

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

5. Presentation of homemade salsa & the judges’ decision

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

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

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

Why settle for second best when you can have your very own homemade salsa? In the Serendipity Farmhouse Test Kitchen, we never, ever settle for second best. This salsa shows what can be done when you follow that rule.