There’s something undeniably comforting about a warm pot of black-eyed peas and ham, simmered to perfection. It’s a dish steeped in tradition, carrying stories of resilience and prosperity from kitchens across the South. And today, in the Serendipity Farmhouse Test Kitchen, we’re putting our own spin on this time-honored meal using the Instant Pot.
This isn’t just another recipe—it’s a special creation we crafted for our dear neighbor’s birthday. She loves black-eyed peas, and what better way to celebrate than by bringing together rich, smoky ham, thick-cut bacon, and tender black-eyed peas in a dish that tastes like home?
Using the Instant Pot, we cut hours of cooking time down to just 18 minutes of pressure cooking. (Of course there was some warm-up and natural release time.) But don’t be fooled—every bite is bursting with flavor and tradition, thanks to the careful balance of ingredients. Smoked ham brings depth, bacon adds richness, and a slow natural pressure release ensures the peas are perfectly tender.
But this isn’t just about efficiency—it’s about honoring history. Black-eyed peas have been a Southern staple since the 18th century, praised by Thomas Jefferson and relied upon during the Civil War. From slow-simmered Dutch oven methods to the modern speed of the Instant Pot, this dish carries generations of flavor.
Now, we want YOU to join us in the kitchen. Watch our latest video as we bring this Test Kitchen Project to life, sharing tips, history, and a taste test that proves just how satisfying this dish can be.
Watch the full video and Happy Cooking!!
This dish is high in protein and fiber, making it a satisfying meal. The sodium content can be adjusted by using low-sodium broth or reducing added salt.
Well, folks, I did it. I went all out this Mother’s Day. No flowers, no chocolates—nope, I found something truly unique for the one and only Chef Blondie. Yep, I gave her a true Mother’s Day surprise. Now, whether she thinks it’s brilliant or baffling, well, that remains to be seen.
What was the Surprise?
You see, my dear wife is a phenomenal chef, the mastermind behind countless meals and the keeper of family traditions. And since she spends quite a bit of time cracking and separating eggs, I figured it was only right to equip her with some high-tech kitchen innovation—an egg opener. Yes, you heard me right. An egg opener.
Now, before you judge me too harshly, this gadget promises to crack eggs cleanly, keep hands free from the mess, and even separate yolks. Sound useful? Maybe. Sound like something that belongs on the list of weird-but-intriguing kitchen tools? Absolutely.
So, what better way to test this thing out than by making Chef John’s famous lemon bars? With a Mother’s Day lunch on the horizon and a kitchen filled with laughter, we put this little contraption to the test. And let’s just say—there were a few moments of doubt (mostly on Chef Blondie’s part) and a few mishaps, but also some surprisingly successful results.
Will she like it?
In the end, was it worth it? Did this little gadget win Chef Blondie over? Will it end up in the “Fuzzy’s Kitchen Experiments Gone Wrong” pile? Or will it end up in a place of honor right next to her Rapid Egg Cooker?
There’s only one way to find out—watch the video and see for yourself! A belated Happy Mother’s Day to all the moms out there—I hope your day was filled with love, laughter, and maybe even an unexpected Mother’s Day surprise.
📽️ Watch the full video here:
🥚💛 Let me know in the comments—would YOU use an egg opener?
I was kidnapped by a renegade duo of lawless egg poachers. It was only by feline cunning and irrepressible strength of will that I am here to tell you this tail.
Greetings to my 23,417 feline followers. Mr. Monte here, resident supervisor of Serendipity Farmhouse, fearless feline, and unwilling participant in this latest RV cooking adventure. Against my will and better judgment, Chef Blondie and Old Fuzz Face physically abducted me, forcing me to join them on their first RV camping trip of the year. Let me just say—their deluded and ill-conceived antics did not bolster my faith in the ultimate survival of humanity.
Genesis of the Egg Poaching Plot
As is typical with these two elderly desperados, this episode of disorganized RV cooking began with no intention of filming. But once they pulled out their Dash Rapid Egg Cooker—a contraption they had previously tested at home—Fuzz Face got that peculiar glint in his eye, and suddenly, the camera was rolling.
I observed from my plush perch as Chef Blondie orchestrated the poaching of eggs in our cramped RV kitchen. One can only marvel at how humans struggle to function in small spaces, yet persist with enthusiasm. The morning was filled with spilled yolks, misplaced utensils, and questionable decision-making. All the while they laughed through the chaos of RV life.
The Egg Poachers Bungle their Way to Success
Despite their usual bumbling, I must admit, the final result was surprising. They produced what appeared to be mouthwatering: perfectly poached eggs, toasted English muffins, and fresh orange slices. Even I, a sophisticated predator, could appreciate their teamwork and problem-solving skills. (Though next time, I expect a plate of my own).
So, dear readers, if you revel in camping misadventures, RV cooking trials, and lighthearted camaraderie, this video is one to watch. Stay tuned—Old Fuzz Face already has ideas for a new video, which promises even more RV revelations.
Until next time, I remain your ever-observant overlord,
Wonderous Daughter #2 gifted my dear Chef Blondie with one of our favorite kitchen gadgets, the Rapid Egg Cooker made by DASH. In this post, Miss Blondie and I share our fondness for this versatile gadget. We were greatly pleased by its affordability, efficiency, and stunning results in cooking eggs.
Hi! Old Fuzz Face here. Chef Blondie and I aren’t alone in loving kitchen gadgets. From responses to a survey we took, we know that there are those out there who share the same interests. So, that’s why we made a YouTube video about the Rapid Egg Cooker. It’s one of the newest and most used gadgets in our vast collection.
What to Know about the Rapid Egg Cooker
Chef Blondie and I were surprised to learn about the amazing versatility and functionality of the egg cooker. It can produce hard-boiled, soft-boiled, poached eggs, and even scrambled eggs. The gadget is user-friendly, boasting an all-in-one design for easy storage, operation, and cleanup. In our video we demonstrate the cooking process step-by-step. We give hints on how to pierce the eggs correctly, measure the water for different cooking preferences, and ensure safe operation.
Our video emphasizes the importance of following the manufacturer’s instructions to avoid unintentional hazards. We show you the steps to achieve perfectly cooked eggs that look visually appealing. For example, because the cooker uses steam instead of boiling water, the device prevents unsightly green edges typical of stove-boiled eggs.
Key Insights
Here are some of the key insights we uncovered during our extensive testing:
Versatility in Cooking: The Rapid Egg Cooker is an all-in-one solution for various egg types, catering to diverse culinary preferences. This versatility makes it an essential tool for families or individuals who enjoy multiple egg styles without needing separate appliances for each type.
Cost-Effective Kitchen Tool: With a price point under $20, the cooker offers a budget-friendly option. It’s perfect for those looking to enhance their kitchen efficiency without overspending on expensive gadgets.
User Safety Awareness: Because the Rapid Egg Cooker uses steam, use proper care and safety procedures. This is especially true while handling the cooker and sharp piercing tools.
Ease of Use Instructions: In our video, Chef Blondie provides clear, methodical steps for operation, highlighting crucial actions such as not locking the lid during cooking and ensuring that the eggs are placed properly in the boiling tray. This clarity is essential for first-time users wanting to optimize their cooking results.
Increased Gadget Collection Awareness: The mention of multiple gadgets highlights a trend in modern cooking where small appliances facilitate culinary endeavors without requiring extensive skill or space. It’s an important consideration for those who are increasingly focused on convenience and practical cooking solutions.
Summary
The way we see it, our test of the Rapid Egg Cooker not only shows how to use this novel gadget, it hopefully will inspire you to explore the culinary potential that such convenient appliances can offer. We know that many traditional cooking methods are irreplicable, yet we also understand that embracing technology in the kitchen can lead to a more enjoyable and efficient cooking experience, one egg dish at a time.
In closing, Chef Blondie and I hope to test many other intriguing kitchen gadgets as we add them to our kitchen appliance collection.
Join me (Old Fuzz Face) and Miss Blondie on a fun-filled spectacular spring cleanup at our beautiful 1.203-acre Serendipity Farmhouse estate! Watch as we tackle our to-do list of repairs, replacements, and maintenance tasks with laughter and teamwork. We need to spruce up the farmhouse and revitalize the vegetable gardens and sheds. I’m determined to impress Miss Blondie and earn her coveted thumbs up! 👍👍
Hi! Old Fuzz Face here. Our spring cleanup video is one of our least professional most unplanned videos ever. But we made it because some people have asked us about the ups and downs of farmhouse living. Well, it was a long winter and everything is a mess. We’ll have to fix and replace a lot of things. So, we thought we’d take you on a little tour around Serendipity. We’ll show you what we need to do what we’ve already done.
The Official SFH Spring Cleanup To-Do List
About two or three weeks ago, we took our first walk around. It was cold and we said as soon as the weather gets warm, we’ll start to work. There were several to-do items that we outlined. In our video, we’re going review our list. As we go through those items, Miss Blondie is going to inspect the work that I’ve already done. I know she’s going to give me thumbs up and gold stars and everything because. She’s always very pleased with everything I do.
It’s All Serendipity
Oh, by the way, this week Miss Blondie and I are celebrating our 53rd wedding anniversary. Taking care of this old farmhouse has become an important part of our lives. We wouldn’t want to be anywhere else or with anyone else. That’s the best part of serendipity.
So, join us on this little Serendipity tour and see if Miss Blondie is happy with my work and gives me her Blondie Approved thumbs up. 👍👍
Join us in the Serendipity Farmhouse Test Kitchen as we prepare a delectable meatless meal. Try out this Tuscan Portobello Stew – it’ is a perfect dish for Lent.
Hello my friends! Chef Blondie here. Welcome to our test kitchen. In this post and the accompanying video we’re going to test a recipe from the Taste of Home called Tuscan Portobello Stew. We’ve never made this before, but it looked enticing to me. It’s meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, “Let’s give it a go.”
Tuscan Portobello Stew – Recipe Highlights
What sets this recipe apart? Our rigorous testing uncovered many good things. Here’s what we found:
Tuscan-Inspired: This dish is infused with the rustic flavors of Tuscany; it’s a culinary journey to the Italian countryside.
Lenten-Friendly: We found it to be a nourishing meatless meal that’s perfect for those days of abstinence during Lent.
Farmhouse Simplicity: This is a simple, one-pot meal using fresh ingredients, right from our country kitchen.
Why You’ll Love It
Are you going to like this dish? While tastes differ, some things like a warm hearty stew seem to make most people happy. Here’s why we think you’re going to love this dish;
Healthy and satisfying: Going back for seconds of this dish is not a problem. It’s full of goodness.
Bursting with rich, earthy flavors: – I just love portobello mushrooms, and this dish gives you that rich flavor you can’t resist.
Ideal for vegetarians and vegans: This dish will add some excitement and variety to your menu.
Perfect for cozy family dinners: It’s not necessary to wait for a cold night in winter to have this dish. It would be good on any day of the year.
Check out our video.
In our video, I will guide you through the steps of creating this hearty and flavorful stew. And while you’re watching you’ll have the opportunity to learn about our granddaughter’s recent European travels.
We tested this recipe from the Taste of Home. We had never made a stew like this before, but it looked enticing. It's meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, "Let's give it a go." - We found this to be be a hearty and nutritious stew perfect for a meatless menu, especially during Lent.
Join Chef Blondie and Sous Chef Fuzzy as they delve into the rich history and delightful flavors of Manhattan Clam Chowder in their charming farmhouse kitchen! Today, they not only share their mouthwatering recipe but also unravel the mystery behind the origin of this beloved dish.
Discover how Manhattan Clam Chowder evolved from Rhode Island roots in the late 1800s to its unique tomato-based version influenced by Azorean immigrants. Watch as our favorite culinary duo navigates the essential ingredients—bacon, onions, carrots, potatoes, tomatoes, and more—bringing the past to life with every simmering pot. Don’t miss the cooking fun and a hearty bowl of chowder that’s sure to warm your soul on a cold winter day!
Chef Blondie and the Serendipity Farmhouse Test Kitchen have adapted this longtime standard recipe providing three options;
Option 1 - (O1) Standard Betty Crocker recipe
Option 2 - (O2) Added ingredients to enhance flavor
Option 3 - (O3) Meatless meal suitable for Lent
This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. Yes, once again the culinary wizards, Chef Blondie and Sous Chef Fuzzy, embarked on a delicious adventure in their cozy farmhouse kitchen. With a shared love for Italian cuisine and a desire to perfect their homemade gnocchi, they set out to create a dish combining the comfort food feel of homemade gnocchi with the richness of fresh cream and savory mushrooms.
This is what we did with our homemade gnocchi
Hi! Chef Blondie here. This is the follow-up to our post How to Make Gnocchi and our YouTube video here. In this post we pick up right where the newly made gnocchi is boiled and drained.
At this point, we sauté garlic and sliced mushrooms in butter. When the mushrooms have become tender, we add the gnocchi and continue cooking. Finally, the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper to taste and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. –
Sounds delicious, doesn’t it?
It’s a Generic Cream Mushroom Gnocchi Recipe, but…
This was a little bit of impromptu cooking. After we made our fresh gnocchi, we wanted to show what we could do with it. So, we came up with a very quick recipe called Creamy Mushroom Gnocchi. It’s a generic recipe that’s quick and simple to make. It may be generic, but it’s uncommonly good. We think you will find it quite tasty and like it just as much as we do. – Make sure you watch the video to see the step-by-step process.
A Couple of Words about Ingredients
The ingredients for this creamy mushroom gnocchi provide an incredibly wonderful flavor yet they’re readily available and quite simple in nature. For making our gnocchi dish we used:
Homemade Gnocchi: One pound of fresh homemade gnocchi was all we needed. We don’t think store-bought gnocchi would be as well suited for this dish
Butter: We used two tablespoons of butter. The mushrooms soaked up so much of the butter, we needed to add a bit of EVOO to keep the ingredients moist.
Garlic: One clove of garlic minced well went into this dish. Add more if you like.
Mushrooms: This recipe calls for one cup of sliced mushrooms. We used button mushrooms but cremini mushrooms would work just as well.
Heavy Cream: A half cup of heavy cream works perfectly.
Seasoning: We used salt and pepper to taste. There’s room to be more creative here.
Garnish: We didn’t have any fresh parsley, but that would be great for a garnish. We had to use some dried parsley instead.
This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. The gnocchi is first boiled, then sautéed to create a golden exterior. Sliced mushrooms are cooked until tender, and the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. - Sounds delicious, doesn’t it?
Gnocchi Triumph in the Serendipity Farmhouse Test Kitchen 🍽️👨🍳 When the culinary mastermind, Executive Chef Blondie, fell ill, Sous Chef Fuzzy stepped up to the challenge with Chef Blondie’s expert guidance. Together, they transformed a potential kitchen disaster into a gnocchi masterpiece!
Hi! Chef Blondie here. Well, I’ve been under the weather for quite some time. The medics can’t tell me what I have, but it’s really slowed me down. So instead of testing this recipe for fresh gnocchi myself, I had to instruct my Sous Chef, Fuzzy, how to do the test. Although, we’ve never done this before, Fuzzy, with my expert guidance, met the challenge and achieved a great success.
In this little Test Kitchen adventure, poor old Fuzzy had to prepare potatoes by ricing them. Sure, he could have mashed them, but the SFH-TK just got a new potato ricer and we had to try it out. In our video, you’ll get to see Sous Chef Fuzzy step up to the challenge. It was a little tough going at first, but eventually he figured out how to use it properly. – Just another day in our beloved farmhouse kitchen
Why make homemade gnocchi?
Hey, I have a question for you. Why would you want to make your own homemade gnocchi? Or, why would it be preferable to store-bought gnocchi?
Freshness: Well, first of all, it’s the freshness. Homemade gnocchi is far fresher than any store-bought. That’s because the store-bought has been on the shelf for who knows how long.
Texture: Store-bought gnocchi always tastes kind of rubbery to me. It’s the texture. The fresh gnocchi has such a delicate and pleasant texture.
Flavor: Homemade gnocchi can have a richer, more enhanced flavor.
Healthier: Homemade gnocchi is healthier for you because you can eliminate any of the preservatives or anything that’s in it. You have control over salt and everything else.
Customizable: You can customize homemade gnocchi. You can adjust the recipe to fit your dietary needs or preferences.
Talking Taters
I’m going to tell you one more thing here. If you look at these two little salt and pepper shakers, my daughter-in-law bought these for me when they were on their honeymoon many years ago in Prince Edward Island. I thought, why not use these today. Anyway, my friends, we’re going to get started with making this gnocchi. And happy cooking!
Ingredients for Homemade Gnocchi
Sous Chef Fuzzy here. Here’s a few words about the ingredients. We used three medium russet potatoes. We were shooting for 2 lbs, and as it turned out, the three spuds came in at almost exactly 2 lbs. You’re going to use 1 to 1½ cups of all-purpose flour, depending on how well the ingredients are mixing together. One large egg is used and then you can use one teaspoon of kosher salt. Instead of kosher salt, we used Redmond Real Salt. – Now back to Chef Blondie
Video Step-by-Step Instructions
Watch me and Sous Chef Fuzzy navigate this delicious culinary journey, turning fresh ingredients into perfectly fluffy, mouthwatering gnocchi. Don’t miss out on the secret tips and techniques that made this dish a success!
Resources
There are many dishes that we’ve made that rely on gnocchi to add that special touch. For example our post And the morel of this story is … showed how gnocchi was the perfect ingredient to compliment the delicate flavor of morel mushrooms. If you want to see another approach to making gnocchi, check out this recipe: Gnocchi
We've used store-bought to make many different recipes. For example, our post And the morel of this story is ... shows how gnocchi was the perfect ingredient to go along with some morel mushrooms we received as a surprise gift.
We here at the Serendipity Farmhouse Kitchen decided that is time that we learned how to make our own gnocchi from scratch. So,we reviewed several recipes, found the common ingredients and preparation techniques, and developed this generic recipe for testing.
Join us in the Serendipity Farmhouse Test Kitchen as we put The Rose Homestead’s sourdough sandwich bread recipe to the ultimate test! 🍞 Whether you’re a seasoned baker or just starting your quest for great sourdough bread, this post and our YouTube video have something for everyone. Let’s see if The Rose Homestead’s recipe lives up to the hype! 🚀
Hi! Old Fuzz Face here! Between the recent cold spell and my unique ability to capture defeat from the jaws of victory, this SFH-TK test has been a real challenge. Nevertheless, I’m happy to report that our test of this bread recipe by Mary Rose produced a great loaf of bread.
When I started putting our YouTube video together, Executive Chef Blondie cautioned me that some of the content would put viewers into a deep sleep or even a vegetative state. Of course she wasn’t able to tell me that until I woke her up. So, this post will provide you some of the geeky material that I edited from the video.
When you go to the video you will find these highlights:
Step-by-step tutorial: Follow along as we mix, prepare, and bake this highly recommended recipe.
Essential tips: Learn the techniques to achieve a perfectly fluffy and flavorful sourdough loaf.
Ingredients: Discover the ingredients that make a difference.
Test results: See how this recipe stacks up and hear honest feedback from our dear friend Miss Nancy.
Baker’s Percentage Analysis
Baker’s Percentage is a way of expressing the ratio of ingredients to the total weight of flour in a recipe. It may not look like much fun working with percentages, but it can be very helpful in scaling a recipe up or down. Here’s the baker’s percentage analysis for this recipe:
Flour: 100% – (assuming 3.25 cups as the average) 3.25 cups = 390 grams (assuming 1 cup of flour weighs 120 grams)
Water: 60.8% – 1 cup = 237 grams (assuming 1 cup of water weighs 237 grams)
Sourdough Starter: 30.8% – 1/2 cup = 120 grams (assuming 1/2 cup of starter weighs 120 grams)
Olive Oil: 13.8% – 1/4 cup = 54 grams (assuming 1/4 cup of oil weighs 54 grams)
Salt: 2.3% – 1.5 tsp = 9 grams (assuming 1 tsp of salt weighs 6 grams)
Yes, it adds up to more than 100%. But don’t sweat the small stuff. That’s a problem for mathematically inclined bakers.
Why this Recipe Works
When you break out a recipe this way, you can see beforehand what characteristics will be present in the bread. Here’s the breakdown for Mary Rose’s recipe:
Hydration: The hydration level (water to flour ratio) is around 60.8%, which is typical for sandwich bread. It should yield a dough that is a bit sticky and easy to work with. It will give the bread a soft crumb and help in achieving a tender texture. It’s perfect for sandwich bread.
Sourdough Starter: Adds a mild tangy flavor characteristic of sourdough bread. The starter provides natural leavening and flavor. The 30.8% starter is a substantial amount of starter, which will result in a noticeable sourdough flavor and quicker fermentation. The bread should have good structure and a nice tang from the natural fermentation process.
Olive Oil: Adds a subtle, rich flavor and tenderness to the crumb. It also helps keep the bread soft and moist.
Honey: Adds a touch of sweetness which balances the tanginess of the sourdough, and also creates a slightly caramelized crust.
Salt: Enhances the overall flavor by bringing out the sweetness and sourness, while also strengthening the gluten network for better structure.
Substituting Freshly Milled Hard White Wheat
If you substitute 1 cup of freshly milled hard white wheat for 1 cup of all-purpose flour, here are some changes you might need to consider:
Hydration: Freshly milled flour tends to absorb more water. You might need to increase the water slightly to achieve the same dough consistency.
Texture: Freshly milled flour can make the bread denser. Consider sifting the flour to remove some of the bran for a lighter texture. (We prefer not to sift in order to retain the natural nutrients in the bran.
Fermentation: Whole wheat flour ferments faster due to higher nutrient content. Keep an eye on the dough and adjust fermentation times as needed.
Potential Improvements
As you will notice, I have converted the test recipe to grams to improve consistency. Weighing the flour instead of using cups can help achieve results that are reliable and repeatable.
In our video, I have a special section showing how I totally destroyed a loaf of bread due to over proofing. The lesson here is that you need to adjust the fermentation time based on room temperature. Warmer temperatures may require shorter fermentation times, while cooler temperatures may need longer. In this case I tried to compensate for very low room temperatures. In my own characteristic way, I managed to overcompensate. Let me tell you, Chef Blondie was not amused.
