Category: Test Kitchen

Serendipity Farmhouse Salsa Mix
Preserved Foods, Recipe, SFH Food Talk & Recipes, Test Kitchen

How to Make Serendipity Farmhouse Salsa Mix

For more than eight years, we’ve searched for the secret of how to make the best possible Serendipity Farmhouse Salsa Mix. We are now on the verge of unlocking that secret. Come join with our Test Kitchen staff as we go through the final round of tests. Your taste buds will be glad you did. And you will find out about Pierre’s challenge.

The Quest for Perfect Farmhouse Salsa Mix

Salsa mix

When I started to write this post, I asked the basic question: What is salsa? Hubby replied with a tedious response worthy of the Encyclopedia Britannica or Wikipedia.

I responded by simply saying, “We’ve all had salsa, we know what it is, and we know what we like. Our Test Kitchen can make a salsa mix that will work every time.”

Our beloved Pierre LeChat, skeptic that he is, countered both of us with a challenge:

“Really? What does the Test Kitchen have to show for eight years of experimentation and testing! Allow me to be the judge of the quality of your Serendipity Farmhouse Salsa Mix!”

Pierre had thrown down the gauntlet. We had to put up or shut up.

5 Criteria for Excellent Farmhouse Salsa Mix

1. Level of the challenge

Every year, SFH produces between 12 to 30 pints of salsa. Each batch of 5 to 6 pints has had a slightly different recipe. This year, we wanted to standardize the basic recipe in the form of a mix. To the extent possible, the mix would use dehydrated vegetables and herbs from our own gardens. This meant we had to do three important things:

  • 1st – Ensure that our gardens produce sufficient quantities of needed vegetables and herbs.
  • 2nd – Develop the skills needed to dry/dehydrate the SFH-produced ingredients.
  • 3rd – Determine the proper ratio of ingredients for the salsa mix.

2. Selection of good-quality ingredients

Our Test Kitchen staff knew up front that the SFH gardens would never support production of all the needed ingredients. Consequently, we worked hard to source ingredients of the highest quality. We well understand that this effort is not ‘just once and done.’ – Most anything can be improved. Our Farmhouse Salsa Mix ingredients will always be under review.

3. Use of cooking techniques

The primary technique employed in preparing our salsa mix is dehydrating. For the present, that includes dehydrating jalapeños and other hot peppers. Eventually it will include drying garlic and turning it into garlic powder.

A secondary technique employs vacuum packing ingredients in mason jars for long-term storage. This is needed to store individual ingredients and the prepared salsa mix itself.

You can see some of our early work developing these skills in our posts Hot Peppers Above & Beyond, SFH-TK Skills – Herbs, and Crisis Averted in Rainy Day Catch Up.

4. Development of superior taste and flavor

As I said earlier, “We’ve all had salsa, we know what it is, and we know what we like.” But that doesn’t mean everyone likes the same thing. Our Test Kitchen had to produce a recipe that would satisfy the broadest spectrum of tastes. But more importantly, the recipe had to satisfy my Hubby and me. Certainly, it also had to be a hit with our children and grandchildren.

So, we reviewed literally hundreds of recipes on the Web and in cookbooks. That gave us a few general ideas.

We also looked at the three big makers of packaged salsa mix. We saw what ingredients they shared in common. Then we looked at which ingredients set them apart. This table shows some of what we learned.

We grow our own jalapeños, and they are great in salsa. So, even though only one company uses them in their mix, we knew they had to be in our mix too.

Despite all the research, our success depended on the most important factor of all – test, test, and test again. The Test Kitchen had to determine the optimum ingredient quantities and ratios. It’s been a long haul, and we’re not finished yet. But the recipe we’re giving you today will work.

5. How to Use Serendipity Farmhouse Salsa Mix

While this may be just a mix in a mason jar, it is a mix with a message. That message is – this mix that will provide you great-tasting salsa anytime you want it. You can:

  • Make fresh salsa that can be stored in the refrigerator for up to a week.
  • Freeze salsa and store it for up to a year.
  • Use it for canning salsa that can be stored up to 18 months.

What Will Pierre think of Our Mix?

On July 21st, we put together our latest version of Serendipity Farmhouse Salsa Mix. On the 23rd, we put the mix to the test. We used the mix along with our own tomatoes and fresh garlic. Instead of the five pints we expected, we were able to can six full pints. After canning, there was just enough left over for Pierre to taste.

In our next post, Pierre will tell his tasting tale. Then, he will recommend how the entire world should rank Serendipity Farmhouse Salsa mix. This will be one post you don’t want to miss.

For more than eight years, we've searched for the secret of how to make the best possible Serendipity Farmhouse Salsa Mix. We are now on the verge of unlocking that secret. Come join with our Test Kitchen staff as we go through the final round of tests. Your taste buds will be glad you did.
Preserved Foods, SFH Food Talk & Recipes, Test Kitchen

Spicy Dilly Beans @ Serendipity Farmhouse

Have you ever wondered what spicy dilly beans are? Well, they’re simply pickled green beans that are flavored with dill, garlic, and spicy pepper flakes. But there’s more to it than that. In this post, the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen takes a look at how to pickle green beans. More importantly, the Test Kitchen staff learns a few lessons along the way and shares them with you in this post.

Hi! Chef Blondie here! – Perhaps your home gardens are similar to what we have on our vast 1.203-acre estate. If so, you probably have the ingredients you need to pickle spicy dilly beans. But, even if you don’t have a garden, all the ingredients are in season and readily available. Now is the best time to learn how to make this delicious treat.

This is my first food preserving post of the season. So, it’s worthwhile to review some of the basics. Allow me to recommend some authoritative food preserving resources that have served the SFH Test Kitchen very well:

1. Spicy Dilly Beans – Level of the challenge

Pickling is not a difficult process. It is one of the oldest methods of preserving food. There is a quick pickling process and there is a canned pickle method. The recipe we used is the canned pickle method. It uses a stronger brine and a water-bath canning process to extend shelf life. – This is one of the simplest recipes we use in the SFH Test Kitchen.

2. good-quality ingredients for Spicy Dilly Beans

Produce & Herbs: Ingredients are very important to the process of pickling. Using produce and herbs straight from the garden is the best way to go. If you don’t have your own produce and herbs on hand, check out your local farmers’ market or a nearby community supported agriculture (CSA) outlet. – We used our own green beans, garlic, and dill.

Salt: Salt is an integral part of many pickling processes and flavor twists. Canning or pickling salt that does not contain iodine or non-caking material is ideal. – We used mrs. wages Pickling & Canning Salt for this pickling session. It produces a very clear brine.

Distilled Vinegar: Use apple cider or white distilled vinegar, but the pickles may taste best with the recommended type in the recipe. Apple cider vinegar is milder and offers a different flavor note than white distilled vinegar. – Remember, whichever vinegar you select should be at least five percent acetic acid.

3. Use of cooking techniques

My friends, this is where I and the entire Test Kitchen staff strongly recommend that you stick to the best practices for pickling and canning. For a review of those best practices, click here. – If you follow these guidelines, it will build your confidence and give you great results.

4. Development of superior Dilly Bean taste and flavor

If you’ve selected the best ingredients and have followed best practices, this recipe won’t fail. The flavor will be there. – Should you have family members or friends who prefer less spicy food, reduce the amount of red pepper flakes, or leave them out completely.

5. Presentation of Spicy Dilly Beans

Spicy dilly beans look great on a charcuterie tray. They also work well as a side to a light summer lunch or snack. It doesn’t matter much how you arrange them. That’s because they won’t remain there very long.

6. Lessons learned

The soon-to-be-world-famous SFH Test Kitchen takes great pride in its work and its achievements. We strive for culinary perfection. And we do that by critiquing ourselves and learning from our mistakes and through constant study. Here are three lessons we’ve learned along the way.

Store Jars Without Ring Bands

The National Center for Home Food Preservation (NCHFP) recommends that jars be stored without ring bands to keep them dry as well as to allow for easier detection of any broken vacuum seals. However, if you choose to re-apply the ring bands, make sure all surfaces are clean and thoroughly dry first.

No Need for Alum or Pickle Crisp

Some recipes for pickled dilly beans call for either alum or Ball Pickle Crisp to add crispness. The NCHFP article Preparing and Canning Fermented and Pickled Foods advises that alum may be safely used to firm fermented pickles. However, alum and Ball Pickle Crisp are not necessary for pickling dilly beans. 

Heat the Water Bath Faster

Heating up the water bath can take a long time and slow down canning. We’ve learned to heat some of the water in an electric kettle. It cuts the overall heating time by half.

Have you ever wondered what spicy dilly beans are? Well, they're simply pickled green beans that are flavored with dill, garlic, and spicy pepper flakes. But there's more to it than that. In our accompanying post, the Serendipity Farmhouse Test Kitchen takes a look at how to pickle green beans.
Baby Back Ribs
Main Dishes, Ol' Fuzz Face, Recipe, SFH Food Talk & Recipes, Test Kitchen, Traditions

Back Porch Baby Back BBQ

What could be better than baby back ribs for the 4th of July? Here at Serendipity Farmhouse, the answer is nothing could be better. For eight years, we’ve used our special back porch baby back rib recipe. We’ve enjoyed it, refined it, and perfected it.

Whether it be for honored guests, for close family, or just for Blondie and me, this recipe has never failed. And today, I’m going to share our family tradition with you.

Let’s Get Cooking!

Okay. I’ve donned my official SFH Test Kitchen Chef’s apron. I’m ready to go out onto the back porch. It’s hot and humid out there! (After all, this is Virginia in July.) But I’m not worried about that. Nope! – With the exception of little bit of up-front tender loving care, I won’t be out on that hot deck for long.

Allow me to lay out for you our baby back rib BBQ cooking secrets using Persnickety Pierre’s Criteria of Excellence.

1. Level of the challenge

We originally came across the basic recipe for Foolproof Baby Back Ribs at Food.com. It worked well for us, but we soon realized tweaks and changes were in order. We had a good recipe in hand. Our challenge was to make it better.

A large part of our testing would be focused on documenting the proper cooking temperatures. That’s because the original recipe was not specific. – If the goal is to have a good recipe that’s repeatable, it’s necessary to eliminate as many variables as possible. Temperature is a tremendously important variable. So, our big challenge was determining and documenting the cooking temperatures that would bring about consistent results.

2. Selection of good-quality ingredients – It’s the Baby Back Ribs

Our Test Kitchen staff emphasizes that proper sourcing of the baby back ribs is critical. We’ve found that the ribs sold at Sam’s Club are consistently high in quality and they are affordable. – Make sure you shop around and get the best in quality and price.

3. Use of cooking techniques

Earlier, I talked about not being concerned about the heat on the deck. That’s because the first steps in cooking the ribs are minimal. The ribs will spend an hour cooking, and they should remain covered. All you need to do is check the temperature of your covered grill periodically (Every 10 to 15 minutes).

When you preheat the grill, try to get to 450℉. Once the ribs are on the upper rack of the grill and the cover is in place, let the temperature drop to about 350℉. That’s where the temperature should remain for the entire first hour.

Note 1: Suppose it’s a rainy day or a blizzard is heading your way. This recipe can be adapted for use in your kitchen oven.

Note 2: If you want to cook some corn on the cob like we did, feel free to open the cover and quickly place the corn on the lower rack. When you do the periodic temperature checks, quickly turn over the corn and close the lid immediately.

Except for a few temperature checks, you can vacate the hot deck and seek out a cool place to relax.

For sweet Wife and me, that means it’s time to enjoy the SFH signature drink – The Serendipity Cocktail! (See: French Cuisine & GRITS)

4. Development of superior taste and flavor

Pay attention to the spices you choose for the rub. For example, my dear, sweet Blondie has trouble with some types of garlic powder. To avoid this problem, we have substituted onion powder in the rub. – Voila! That solved Blondie’s problem and good flavor is retained.

Consider the personal tastes of your guests and their dietary preferences. Be prepared to modify the ingredients for the rub accordingly.

5. Presentation of the Baby Back Ribs

Remember, this is a 4th of July or other summer holiday meal. Presentation is not the primary concern. However, keep a large supply of paper napkins or paper towels nearby.

Happy cooking!

What could be better than baby back ribs for the 4th of July? Here at Serendipity Farmhouse, the answer is nothing could be better. For eight years, we've used our special back porch baby back rib recipe. We've enjoyed it, refined it, and perfected it. - Whether it be for honored guests, for close family, or just for Blondie and me, this recipe has never failed.

Breads, Persnickety Pierre, Recipe, Test Kitchen

Sourdough Crackers – Victory!

How important can baking perfect sourdough crackers be? Well, if you are the Executive Chef of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen, it can mean a lot. For Chef Blondie it meant 16 days of agonizing anxiety, a second brutal disaster, hours of painstaking research and testing. And in the end, it meant the joy of ultimate victory.

farmhouse cuisine

Do I write with too much drama in my words? Consider that the purpose of the SFH Test Kitchen is to test. More precisely, it is to test and perfect. Chef Blondie knows the job isn’t done until she’s mastered a new recipe. Nothing short of mastery will suffice. And mastery often comes only after there has been a failure or two along the way. So yes, there’s been drama in our Test Kitchen. But it is passion directed towards success.

Sourdough Crackers – The Testing Process

In my post Sourdough Crackers – Test Kitchen Faux Pas, I recounted how we researched an array of sourdough cracker recipes. Chef Blondie selected one from the website Our Gabled Home. Anja has posted many good and reliable recipes on her site, and the Test Kitchen staff thought the post How to Make Sourdough Crackers provided an excellent overview of the topic.

Test #1 – Fatal Blunder

It would be painful to force myself to revisit that terrible day in the SFH-Test Kitchen when we conducted Test #1. We were negligent in our duties, and we suffered the penalty. If you haven’t read the sad story, you may do so here.

Sourdough Crackers

Test #2 – We Overcompensated

In Test #1 we burned the crackers. The flavor was there, but one would never serve those crispy critters to a guest. In response to our failure, the test kitchen staff unconsciously over compensated. Instead of simply saying we baked the crackers too long, we mistakenly blamed at least a part of the failure on the equipment we used.

Anja specified in her recipe that she used a silicone baking mat. We had used parchment paper. Ol’ Fuzz Face, rather naively said, “Well, perhaps we should follow Anja’s recipe to the letter.” He was so keen on that idea that he immediately had the test kitchen foot the bill for a set of silicone baking mats.

Sourdough Crackers – Mistaken Notions

In Test #2 we underbaked the crackers. There are two big reasons why.

  • First: Chef Blondie made it clear that time was a critical factor. She set the timer for 18 minutes. At that point she watched the sourdough crackers turn a beautiful golden brown. She assumed they were done.
  • Second: The use of a silicone baking mat subtly changed the whole baking equation. Our staff never considered that the baking mat would transfer heat more slowly than parchment paper.

As this picture clearly shows. We had what looked like a perfect pan of sourdough crackers. – It was not!

Those crackers did not crack. They would bend, but they would not and could not crack. – Crackers they were not!

Test #3 – We have sourdough crackers!

Chef Blondie’s complexion and demeanor after the second failure shall not be described here. Let’s just say that she was somewhat displeased.

Just as she had after Test #1, Chef Blondie assembled the entire Test Kitchen staff. We evaluated our procedures and our choice of equipment. We learned the following: We had overcompensated. And even worse, we had made wrongful assumptions. – We would try again!

In Test #3, we followed Anja’s recipe, but Chef Blondie made some simple modifications. When you view her modified recipe, you will see why she is both a master of the science and of the art of cooking.

As this picture clearly shows. We had what looked like a perfect pan of sourdough crackers. – It was!

Those crackers did not bend. They would not and could not bend, but they certainly would crack. – Crackers they were!

Sourdough

Sourdough Crackers – Summary

Sourdough Crackers

Once again, Chef Blondie assembled the entire Test Kitchen staff. We taste tested our sourdough crackers. – They were perfect. The addition of our own home-grown rosemary was a true delight.

Even Mr. Monte participated in our Sourdough Crackers Victory. He personally chose the selection of Gruyère, Jarlsberg, and Blue cheeses, we would feast upon when tasting these superb crackers.

Yes, Chef Blondie was true to her promise, “We will recover from this disaster! We will make a great batch of Rosemary Sourdough Crackers. And when we do, we will give the world the recipe.”

And so, dear readers, here is the SFH Test Kitchen recipe for Rosemary Sourdough Crackers.

Sourdough crackers can be easy to make, but attention to timing and watchful eye are needed. This is a copy-cat recipe of Our Gabled Home.
Sourdough Crackers
Persnickety Pierre, Test Kitchen

Sourdough Crackers – Test Kitchen Faux Pas

How important can baking perfect sourdough crackers be? Well, if you are the Executive Chef of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen, it can make the difference between a great week or a miserable week. And I can attest, for Chef Blondie, this week has been very dark week indeed.

farmhouse cuisine

Let us not start with the usual discussion of my great culinary skills and successes. Even though I am the amazing Pierre LeChat, there are times when I must admit with humility that I been part of SFH Test Kitchen failures. After all, can one trust a test kitchen that does not admit to mistakes in testing procedures? – Trust is built upon honesty. – Chef Blondie and her dedicated staff live by that motto.

Sourdough Crackers – A Special Request

A very special patron of the SFH Test Kitchen made an unusual request some weeks back. He had tasted some homemade sourdough crackers and found them to be quite enjoyable. Knowing of our recent sourdough bread successes, he asked if our Test Kitchen might develop a recipe of our own. – Simply stated, we knew we could.

Immediately, I researched the massive array of recipes of this type. Chef Blondie and her able staff selected one from my top five picks. While doing my research, Ol’ Fuzz Face purchased a special cracker roller for cutting the crackers so that they would have a uniform shape.

Turning Plans into Edible Reality

Finally, the day came. We assembled our mise en place. All in the kitchen performed their assigned tasks flawlessly. – We were going to make this work.

Sourdough Crackers

Sourdough Crackers – A Fatal Blunder

From my vantage point, all seemed to be going well. Granted, I was a bit concerned that the cracker dough had been rolled a bit unevenly, but not enough that it should matter. The new tool had worked as advertised. Fuzzy had made a wise investment.

Chef Blondie placed the pan into the oven. She set the timer for 25 minutes as the recipe stated. – That is when the situation started to go down hill.

True the recipe said to bake for 25 minutes. But that was a maximum time. We should have started to check the crackers at about the 18-minute mark. – We didn’t.

The phone rang. Texts started coming in. Each chef in the kitchen had individual distractions occur at about the 20-minute mark. – Call it poor planning, or a blunder. However, no words can soften the emotion of failure through a faux pas that results in a fiasco.

Trust is built upon honesty. – And what you see below is the honest truth.

Sourdough Crackers

Sourdough Crackers – Summary

Chef Blondie assembled the entire Test Kitchen staff. We taste tested our sourdough cracker faux pas. We learned the following: the crackers that had not burned completely, tasted quite good. Our addition of home-grown rosemary highlighted the potential of this recipe.

Stouthearted chef that she is, Blondie declared, “We will recover from this disaster! We will make a great batch of Rosemary Sourdough Crackers. And when we do, we will give the world the recipe.”

That is the spirit we have in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen.

banana nut muffins
Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen

Muffins to Cheer up My Day

When my heart is filled with concerns for family and friends, it helps to work in my kitchen and make sourdough muffins. Following the recipe, mixing the ingredients, cleaning up afterwards, all of that gives me time to think and pray. Baking banana nut muffins adds a needed quiet time to cheer up my day.

There are times when it’s better for the staff of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen to take a day off. I need some time alone. Just leave the cooking to me.

This week there was such a day. I had received texts, emails, and phone calls. My loved ones needed prayers. So, I retired to the kitchen and prayed as I tested a new sourdough starter muffin recipe.

Testing Amy’s Sourdough Banana Nut Muffins Recipe

About a week ago, I posted a recipe for what I called The Best Cranberry Sourdough Muffins. Since then, Hubby and I have continued to search for ways to make best use of our sourdough starter discard. Recently, we found a recipe for Sourdough Banana Nut Muffins by Amy at little spoon farm. – Using Persnickety Pierre’s Criteria of Excellence, let’s see why this recipe will become a regular here at the SFH Test Kitchen.

1. Level of the Banana Nut sourdough muffins challenge

This recipe is a bit more involved than Daisy’s Cranberry Muffins. There are more ingredients and more steps to follow. Nevertheless, there is nothing out of the ordinary here. The biggest challenge to this recipe is restraining yourself from eating the entire batch of muffins yourself.

2. Selection of good-quality ingredients

Supposing that your sourdough starter discard is ready to go, all the ingredients you will need should already be in your kitchen or pantry. Well, almost all. Ripe bananas are the flavor attraction in this recipe, and you can’t do without them.

3. Use of cooking techniques

Take it slow! Pay attention to the order in which ingredients are mixed and combined. This is the best part for me. Watching it all come together provides the satisfaction and peace one can experience while cooking.

4. Development of superior taste and flavor

I found that this recipe is well balanced and delivers the banana nut flavor advertised in its name. The only minor variation I made was using light brown sugar instead of dark brown sugar.

5. Presentation

I chose to serve myself a single muffin with a hot cup of freshly made black tea. The muffin and tea were a morning snack on my deck. From there I could look out on my yard and vegetable gardens.

A bluebird had decided to sit on a fence post and share with me his enjoyment of the morning sun and gentle breeze. As for the texts, emails, and phone calls that had troubled my mind, I’ve done what I could do. – It’s in His hands now.

What if you make more muffins than you need?

The condition of your sourdough discard and the level to which you fill the spaces on your muffin pan may have an effect on the number of muffins rendered by this recipe. In my test case, I ended up with 18 muffins, many more than the expected dozen.

As we chefs, bakers, and home cooks have learned, it’s beneficial to have good friends and neighbors who like to share in what you make. Within minutes of baking these delicious sourdough banana nut muffins, a half dozen of them were in the care of a dear neighbor and her daughter.

A little time in the kitchen, makes up for hours and days of useless worries.

This recipe by Amy at Little Spoon Farm is one that you will want to share with your friends. It's fun to make and the muffins will brighten up your morning. Who knew you could make something this good with your sourdough starter discard?
The Best Sourdough Cranberry Muffins
Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen

The Best Cranberry Sourdough Muffins

If you have leftover sourdough starter, follow this recipe to make the best cranberry sourdough muffins ever. They’re super easy to make and they give a delightful lift to a simple breakfast or afternoon tea. (Especially when smothered with butter!) Here at Serendipity Farmhouse, we have a special name for these delicious treats – Daisy’s Cranberry Muffins.

farmhouse food

Now that the soon-to-be-world-famous SFH Test Kitchen is experimenting with sourdough, we have a problem. We have too much sourdough starter and we don’t want to waste the excess. After extensive research, we’ve found several recipes for extra starter that would otherwise be discarded. The recipe for Daisy’s Cranberry Muffins is our favorite so far.

Testing Daisy’s Cranberry Sourdough Muffins

We didn’t arrive at success with this recipe overnight. My Test Kitchen staff started with a very good base recipe for Blueberry Sourdough Muffins from the King Arthur Baking site. After a few tests and several adjustments, the staff came up with the recipe that has become our standard of excellence.

Using Persnickety Pierre’s Criteria of Excellence, let’s take a closer look at what makes Daisy’s recipe work so well.

1. Level of the cranberry sourdough muffins challenge

King Arthur has developed a very good basic recipe. It’s easy to follow, and the results are consistent. Additionally, the recipe is versatile and allows for easy changes.

2. Selection of good-quality ingredients

With the exception of three items, ingredients used in Daisy’s Cranberry Sourdough Muffins are familiar standards. Our Test Kitchen staff has found King Arthur Unbleached All-Purpose Flour to be reliable and consistent in quality. With regard to dried cranberries, there are many good products available. We recommend that you pay close attention to the expiration date on the package.

Needless to say, make sure that your sourdough starter discard is either ripe (fed) or still relatively fresh. After all, this is the star ingredient for your muffins.

As an aside, many of us who are into sourdough, give names to our starter. Being Downton Abbey fans, this was a no-brainer. Our starter is known as Mrs. Patmore, named after the senior cook at Downton Abbey.

It only made sense to name the sourdough starter discard after Mrs. Patmore’s assistant cook, Daisy Mason.

Sourdough Starter

3. Use of cooking techniques

If you’ve made muffins before, this will be a cinch. Only regular muffin making techniques are used.

4. Development of superior taste and flavor

There was only one point where the Test Kitchen staff decided to make a significant change. The recipe calls for one cup of yellow cornmeal. We determined that was too much for our taste. So, we cut the amount by half and compensated by adding more flour.

During our first test of the recipe, we had no blueberries on hand. That’s when we elected to use dried cranberries. The addition of the cranberries brought about a satisfying burst of flavor. We were so delighted with the result that we’ve decided to stick with cranberries in the future. Of course, blueberries and other types of berries, such as currents, might give you results better suited to your personal taste.

5. Presentation

I’m sorry, but I can’t comment on presentation yet. These muffins have a knack of finding their way directly to the table. The duration of their presence on the table is usually no more than a few seconds. Consequently, there’s no reason to make a big deal over presentation.

What if you don’t have sourdough Starter?

So, you don’t have any starter? Well, there are several ways of going about getting some or making your own. Here are a few ideas:

  • If you have a friend who’s into sourdough baking, ask for a gift of one cup of starter and read up on how to feed and care for it.
  • Should you want to start from scratch and do it yourself, there are many YouTube videos and blog posts with all the information you need. – Here’s a link to a post describing How to Make a Sourdough Starter offered by Farmhouse on Boone.
  • Suppose you think some of this is too complicated. Well, you can purchase starter kits that come with fresh sourdough or sourdough cultures. They usually provide a good set of instructions. Here are links to two examples: Classic Fresh Sourdough Starter & Cultures for Health San Francisco Sourdough.

To quote Jacques Pépin: “Happy cooking!”

Make the best cranberry muffins ever with your sourdough starter discard. This recipe is super easy and the muffins taste great.
Unique Serendipity Farmhouse Flavor
Farmhouse Living, Test Kitchen

That Unique Serendipity Farmhouse Flavor

Saturday, we had our first springtime dinner on the deck. We seasoned our dinner with that unique Serendipity Farmhouse flavor. And just what might that unique farmhouse flavor be? Well, let’s find out.

Serendipity Farmhouse Springtime Opera

Don’t be fooled by the word Opera. For us, it has nothing to do with singing. Rather, it has to do with numerous labors and works. Often, these opera combine in a way that give us a taste of that Serendipity Farmhouse Flavor.

It’s Spring! There’s so much to do here on our vast 1.203-acre estate. This is not a time to sit back and rest. We’re in the midst of planting vegetables in our three gardens. The grass is growing, and the lawns must be mowed. The deck needs to be stained. The outdoor chores are multiplying and consume our day.

Meanwhile, the highly trained staff of the soon-to-be-world-famous SFH Test Kitchen is working overtime. They are laboring feverishly to complete a huge list of important recipe test-and-evaluations. Our new stove “Mr. Clyde” hasn’t had a moment’s rest.

Farmhouse Hospitality

Just about the time we had thrown up our hands and said we can’t handle one more thing, a new email appeared on my screen. The title says it all. – “So hungry” –

Yikes! In less than two days, an important guest will arrive at SFH and share dinner with us. – I quickly, but carefully (surprises of this sort are not always welcomed) informed my beautiful Spouse Blondie of this sudden change in plans. Together, we consulted our usually, highly comprehensive menu to see what we had planned for Saturday.

Oops! We soon found that our usually, highly comprehensive menu entry was not as comprehensive as it should have been. – We have found two important truths in menu making:

  • 1st: When in doubt, adding TBD (to be determined) to a blank meal space is an easy way to cop out when you entirely lack any culinary inspiration.
  • 2nd: TBD doesn’t taste very good, and you shouldn’t serve it to special guests. This is a most serious breach of farmhouse hospitality.

Benedictine Hospitality

I immediately rounded up the entire SFH Test Kitchen staff. We all gathered together and listened as Chef Blondie explained the reason for this emergency session. As is usual in a situation like this, we opened up the absolute best reference manual ever written to restore peace and purpose to our Test Kitchen.

As you may or may not remember, we are Benedictine Oblates. (See: Dedication to Our Patrons – St. Scholastica & St. Benedict.) Consequently, the Rule of St. Benedict is our standard reference manual and guide. So, when we have a Test Kitchen or hospitality crisis, we immediately refer to Chapter 53: The Reception of Guests.

We zeroed in on two points from Chapter 53 that would solve the problem at hand.

  • 1 – All guests who present themselves are to be welcomed as Christ, for he himself will say: I was a stranger and you welcomed me (Matt 25:35). 
  • 18 – Additional help should be available when needed, so that they can perform this service without grumbling.

That was it! We had a plan! We would welcome the guest with the best of whatever we could offer. Blondie, Pierre LeChat, Mr. Monte, and I assumed our battle stations. We did this without grumbling. This was a task of Benedictine Pax (peace) and joy.

Menu with That Unique Serendipity Farmhouse Flavor

Under Chef Blondie’s watchful eye, the Test Kitchen staff planned the venue and menu for the evening of Saturday, April 29th. It reflects the spirit of Chapter 53 and the Benedictine spirit of hospitality.

Venue

We would hold our dinner outdoors on the deck. It would be informal.

Serendipity Farmhouse Flavor

I stained the Serendipity Farmhouse deck on Wednesday. Blondie cleaned and positioned the deck furniture in the most elegant and attractive manner. Then, she prepared the porch to be the main serving center. We tirelessly cleaned and re-cleaned the entire area several times. There was not a single stray maple seed to be seen. – It was ready!

Menu

We decided to prepare dinner primarily from ingredients we had on hand. Most importantly, we elected to serve items we had made from scratch or obtained locally.

Appetizer: Small Charcuterie Board

  • Gruyère Cheese, Extra-Sharp White Cheddar Cheese, SFH Homemade Chèvre
  • Mozzarella wrapped in Prosciutto.
  • Marcona Almonds
  • Assorted Crackers

Salad: Simple tossed salad, highlighted with Red and Green Romaine picked from SFH Vegetable Garden #1

Entrée: Lasagna with Meat Sauce – We used locally raised, grass-fed grass-finished beef from Reality Farm. The Parsley was picked from SFH Herb Garden #1.

Bread: Freshly baked SFH Sourdough Artisan Bread. Although the SFH Test Kitchen is still testing this recipe, the Staff felt confident that we were ready for our most recent recipe to make its debut. We would serve the bread with our special homemade butter.

Beverages: Assorted – The featured wine was a 2020 Vin de Miason from our favorite local Quièvremont Vineyard & Winery.

Dessert: Chocolate and Walnut Covered Brownies

Serendipity Farmhouse Flavor is for Every Day

And there you have it. Farmhouse living the Serendipity way has its own unique farmhouse flavor. The Serendipity way prompts us to grow our own food. It guides us in how we prepare our food. We season that farmhouse flavor with locally grown meat and dairy items. And when there is need for a toast, we make that toast with an excellent local wine.

But the most important ingredient we add to that unique Serendipity Farmhouse flavor is our Benedictine Farmhouse Hospitality. That is the secret ingredient we share with every guest who visits Serendipity Farmhouse.

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

How to Cook Pork Tenderloin Jacques’s Way

The menu for the week was blank. Blondie and Ol’ Fuzz Face were in torrid disagreement on what to do. All they could find in the freezer were two pork tenderloin steaks. There was great unhappiness in the air. In a desperate move, I, the one and only Pierre LeChat, made the decision. We will learn how to cook pork tenderloin Jacques’s way.

farmhouse cuisine

No, the freezer wasn’t bare. However, over the last week, Blondie and Fuzzy had prepared beef, lamb, and chicken. They would not speak of vegetables, pasta, or fish because they had just finished a Lenten season in which they voluntarily abstained from meat three days per week.

So, they had to shop their pantry for something different, and pork tenderloin was all there was. Unfortunately, the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen had no recipes for that particular cut of pork.

The Quest for a Jacques Pépin Pork Tenderloin Recipe

Taking my decision to heart, my amazing friends searched high and low for how Jacques Pépin would prepare pork tenderloin with the ingredients they had on hand. None of their standard reference cookbooks contained such a recipe.

Ever onward, they searched through the Internet. Alas! There were no recipes that fit the bill. Blondie and Fuzzy were, to say the least, most frustrated. They needed help.

As we have come to expect, it was Mr. Monte who stumbled across a KQED episode of Jacques Pépin Cooking At Home. The dish Jacques prepared was called Pork Tenderloin Steak with Mushrooms and Corn. But, this was just a video, there was no written recipe. True, the footnotes to the video listed the primary ingredients. It was up to the viewer to interpret and remember what Jacques did and what order he did it.

That is where I stepped in and transcribed the entire episode. The recipe in this post is taken from my copious notes.

Persnickety Pierre’s Criteria of Excellence

Although this SFH Test Kitchen adventure was not planned, Chef Blondie decided to record the proceedings and make the results available to you, our esteemed and faithful viewers. Of course, the test would be conducted in accord with my personally developed – Persnickety Pierre’s Criteria of Excellence:

  1. Level of the challenge
  2. Selection of good-quality ingredients
  3. Use of cooking techniques
  4. Development of superior taste and flavor
  5. Presentation

In the SFH Test Kitchen, we take our work seriously. We test recipes under the same conditions and with the same challenges that confront any amateur home chef. The only difference is the SFH-TK staff is scientific and methodical. We record each step of the recipe process and analyze the results. Our end goal is to have a fail-proof, go-to recipe that can be listed on your weekly menu with the highest degree of confidence.

It works for the SFH-TK and it will work for you. 

Test Results & Commentary

As this was not a scheduled recipe test, the Test Kitchen staff had to make a lot of preparations on the fly. This, of course, can lead to some missteps and consume valuable time. Nevertheless, under firm guidance from Chef Blondie, every staff member performed admirably.

It goes without saying, but I shall say it anyway, Jacques Pépin has a range and depth of culinary skill that cannot be matched. This particular recipe presents both the essence of simplicity and an unusual element of surprise. The inclusion of frozen corn caught us off guard, but it contributed greatly to enjoyment of this dish.

1. Level of the Challenge

This is meant to be a simple, low-cost meal. It’s perfect for preparation in an old farmhouse or average home kitchen. Although our recipe allows 20 minutes for preparation and 40 minutes for cooking, the meal could easily be made in half that time. This is a meal that could be used by an entry-level home chef as a means to learn and perfect simple cooking techniques.

2. Selection of Good-quality Ingredients

Sometimes the recipe dictates the ingredients. In this case, however, the ingredients dictated the recipe. This is what the SFH-TK had on hand. The quality of the pork was excellent. The onion and corn were waiting for someone to use them. The mushrooms were fresh and ready take on subtle shades of flavor from the other ingredients. Unfortunately, we had no chives or suitable substitute, to use for a garnish.

3. Use of Cooking Techniques

This is meant to be a simple, low-cost meal. The SFH-TK staff encountered little difficulty in preparation of this recipe. The techniques used are simple and straightforward.

4. Development of Superior Taste and Flavor

Here is where the Test Kitchen staff deviated from Jacques’s video presentation. He chose to use V8 juice to develop a certain degree of acidity. Prior to adding the juice, he mentioned that you could use wine instead, but he did not specify white or red. The SFH-TK pantry had no V8 juice, so we opted to use red wine. We found the results to be quite satisfying. During our tasting session, we found the flavor to be well developed and we did not sense any deficiency in the level of acidity.

5. Presentation

The use of red wine changed the appearance of the dish. It made the meal components take on a reddish hue that tends to detract from the more natural colors of the pork and mushrooms. V8 juice produces the same effect, but to a lesser extent. Perhaps a good choice for us in the future would be to use a white wine.

Obviously, Ol’ Fuzz Face did not read my review Jacques’ Lentil Salad – SFH TK Test. Once again, he trotted out the Willow Pattern China for presenting this dish. Badly done, Fuzzy! That pattern is a distraction. Next time, be more careful in plating.

Remember, I’m watching. And they don’t call me Persnickety Pierre without good reason.

How to Cook Pork Tenderloin Jacques’s Way

So, without further ado, here is Jacques’s recipe. We’ve included pictures showing how the Test Kitchen employed his techniques. – If you desire to learn more about Jacques’s approach to cooking, check out his book Jacques Pépin New Complete Techniques.

great vinaigrette challenge
Jacques Pepin, Recipe, SFH Food Talk & Recipes, Soups & Salads, Test Kitchen

The Great Vinaigrette Challenge

After weeks of preparation, the day of The Great Vinaigrette Challenge has arrived. Finally, we will find out which vinaigrette recipe is better – Julia Child’s Lemon-Oil Dressing or Jacques Pépin’s Vinaigrette in a Jar.

If you have not read our two preceding posts, here and here, now is the time to go back and review them. You will see why The Great Vinaigrette Challenge is so important to so many serious gourmands.

Come join me and the staff of the Serendipity Farmhouse Test Kitchen as we bring together outstanding recipes by two legendary chefs. We will place them in the spotlight. The distinguished Chef Luna will then put both recipes to the test and answer the important question. – Which vinaigrette is better, Julia’s or Jacques’s?

If you are truly a lover of great food, no matter how humble its place in a multi-course meal, The Great Vinaigrette Challenge will make your day.

Great Vinaigrette Challenge Background

Serendipity Farmhouse Test Kitchen

Allow me, first of all, to thank Monsieur Pierre LeChat for all his work on the two preceding posts. He provided the vital background and technical details you need to understand the importance of this challenge. Most importantly, he has shown you that, in the kitchen, “Two different paths can lead to equally fine results.”

Now, it is my turn to share with you how my staff and I organized and conducted The Great Vinaigrette Challenge.

Chef Luna – A Short Curriculum Vitae

Every food-related contest requires a qualified and unbiased judge. The Serendipity Farmhouse test kitchen was most fortunate to have our long-time associate, Chef Luna, volunteer for this duty.

Chef Luna has been cooking from a very early age. At first, she was self-taught, and her cooking style was that of great experimentation. Later on, she took on employment at the Try Thai Restaurant in Front Royal, Virginia. That is where she developed great skills in East Asian cuisines.

Chef Luna

From there, Chef Luna’s career took a very important turn. She was hired by “an award-winning chef trained at the Connecticut Culinary Institute” to work at Christendom College. Working under the mentorship of this highly qualified Executive Chef, her skills and breadth of knowledge have grown and matured.

Yes, our Test Kitchen had found Chef Luna. She would be the perfect judge for The Great Vinaigrette Challenge.

Let The Great Vinaigrette Challenge Begin

This was a blind test. Two identical tossed salads were arranged on the tasting table. One was tossed with Julia’s Lemon-Oil Dressing. The other was tossed with Jacques’s Vinaigrette in a Jar. Only my Hubby knew for sure which was which.

the great vinaigrette challenge

I spent some time with Chef Luna, and we reviewed Persnickety Pierre’s Five Criteria of Excellence. She was asked to place primary focus on the criterion of achieving fine results in taste and flavor. She had worked with Pierre before and embraced his cooking philosophy. Chef Luna declared that she was up to the task and ready to begin.

I had decided we would hold this once-in-a-lifetime event on neutral ground outside of Rappahannock County. A select audience viewed the tasting challenge. Some had come from over 90 miles away. – The room was totally silent as Chef Luna, using her signature chopsticks, took her first taste.

the great vinaigrette challenge
Chef Luna Tasting Salad Dressing B
the great vinaigrette challenge
Chef Luna Records her Finding

Throughout the tasting, Chef Luna meticulously recorded her impressions. She compared and contrasted the elements of taste and flavor of the two competing vinaigrettes. This chart contains just a few of her notes.

Salad Dressing ASalad Dressing B
Overall, it blends well with the salad.A bit lighter than Dressing A, though neither A nor B is overly heavy.
Flavor that complements the bitterness of the saladDoesn’t complement the salad as well as Dressing A
There are citrus notes, lemony.Also has slight citrus notes.
A garlic-like elementSaltier than Dressing A.
More vinegary.
Some of Chef Luna’s Tasting Notes

Chef Luna Determines the Winner

great vinaigrette challenge

Chef Luna spent just a bit over five minutes tasting, comparing, recording, and finally deciding. Without hesitation, she had decided on a winner. – – – It was Salad Dressing A!

Immediately, the entire audience rocked the room in a single voice with the question, “Whose recipe is Salad Dressing A?

I came to the front of the tasting table and began to make an announcement. But, as I started to speak, my Hubby began to gesticulate in an odd manner. He wanted to speak to me. I quietly stepped to the side of the room and conferred with my Hubby. He knew I didn’t want to get this wrong. So, he whispered in my ear. I thanked him and turned to face the anxious audience again. – – “It is my distinct pleasure to inform you that the winner of the Serendipity Farmhouse Test Kitchen Great Vinaigrette Challenge is … the winner is – Julia Child!

The audience jumped to their feet as Chef Luna invited them all up to the tasting table to sample from each of the salads. Some liked Salad Dressing A. Some thought Salad Dressing B was better. – Would the judge change her mind?

Summary

Yes, there was an official decision. And Chef Luna had no reservations. She would not second guess herself. Her decision will stand.

As Pierre LeChat had said, “Two different paths can lead to equally fine results.” So, even though there is an official decision, you should hold a vinaigrette challenge in your own home. Let your family decide the question: Which vinaigrette is better, Julia’s or Jacques’s? Both recipes are listed below.

If you’ve enjoyed this series of posts, please make a comment below. If you want to have some more light-hearted culinary adventures, join up and be an e-mail follower.

Julia’s Lemon-Oil Dressing

  • 1 Tbs minced shallots or scallions
  • 2 tsp Dijon-style prepared mustard
  • 2 Tbs freshly squeezed lemon juice
  • About ¼ tsp salt or more to taste
  • Freshly ground black pepper to taste
  • ½ cup excellent olive oil
  1. Put the minced scallions, mustard, lemon juice, salt, and pepper in a small mixing bowl and whisk until well blended.
  2. Pour in the oil slowly, in droplets at first, and then in a thin stream, whisking constantly until the oil has been completely emulsified and the dressing has thickened.
  3. Taste and adjust the seasonings.
  4. Use immediately; if the dressing separates while standing, whisk to blend.

Jacques’s Vinaigrette in a Jar

  • A 12-ounce glass jar with a screwtop lid
  • 2 tsp chopped garlic
  • 2 Tbs Dijon-style mustard
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup red- or white-wine vinegar
  • 1 cup extra-virgin olive oil or peanut oil or a mixture of the two

  1. Put all the ingredients in the jar, screw on the lid, and shake very well.

  2. Taste and adjust the seasonings, adding more oil or vinegar, as you like.

  3. Store in refrigerator up to 2 weeks, and shake to blend before using.