Tag: Featured

spelt bread
Breads, Recipe

How We Make the Best Bread Machine Spelt Bread

Spelt is an ancient grain that has been cultivated for thousands of years. It’s making a remarkable comeback in the world of baking. This hardy, nutritious grain is a close relative of modern wheat. It boasts a distinct flavor and texture that sets it apart. Spelt can add to your baking repertoire. Use it in your sourdough loaves or yeast breads. And it works very well in your bread machine as we have done here in our Test Kitchen.

spelt bread

Hello, my friends.

My hubby and I have been working in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using the ancient grain called Spelt.

In this post and in our YouTube video, we show you how we’ve adapted a recipe for Spelt Bread from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger. We’re sure you’re going to love it.

Teaser: Watch the video to see how Hubby messes up and Mr. Monte saves the day.

Short History of Spelt and Spelt Bread

Spelt (Triticum spelta) is an ancient grain that has been cultivated since at least 5000 BC. Spelt originated in the Near East, and it was one of the first grains to be domesticated and spread across Europe. It was a staple food during the Roman Empire and was commonly grown in medieval Europe.

spelt bread

With the rise of modern wheat varieties that offered higher yields, spelt fell out of favor by the 20th century. Despite this decline, spelt has experienced a resurgence in popularity in recent years. That’s due to its nutritional benefits and unique flavor. Today, bakers often use spelt in health foods, artisan breads, and various culinary applications.

Nutritional Benefits of Spelt

spelt bread

The nutty, slightly sweet flavor of spelt flour lends itself beautifully to a variety of baked goods, from hearty loaves to delicate pastries. Unlike modern wheat, which is heavily processed and refined, spelt retains much of its natural goodness. Here are just a few of its nutritional benefits.

  • High in Nutrients: Spelt is rich in essential nutrients, including protein, fiber, vitamins (especially B vitamins). It also contains minerals such as iron, magnesium, and zinc.
  • Good Source of Fiber: Spelt contains a significant amount of dietary fiber. This aids in digestion, helps maintain a healthy gut, and may lower the risk of heart disease.
  • Protein Content: Spelt has a higher protein content compared to modern wheat, making it a good option for those looking to increase their protein intake.
  • Heart Health: The fiber and nutrient profile of spelt can help lower cholesterol levels and support heart health.
  • Easier to Digest: Some people find spelt easier to digest than modern wheat due to its lower gluten content and different gluten structure, which may be tolerable for those with mild gluten sensitivities (not suitable for those with celiac disease).
  • Antioxidants: Spelt is also a source of antioxidants, which help combat oxidative stress and may reduce the risk of chronic diseases.

Resources

It’s been nearly 25 years since Beth Hensperger authored The Bread Lover’s Bread Machine Cookbook. We look forward to seeing the updated edition when it comes out this October. Check out the following link for details concerning pre-release orders. The Bread Lover’s Bread Machine Cookbook, Newly Updated and Expanded: A Master Baker’s 300-Plus Favorite Recipes for Perfect-Every-Time Bread–From Every Kind of Machine Paperback – October 22, 2024 by Beth Hensperger (Author)

In case you were wondering about what bread machine we used to make our spelt bread, check out the following link. Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2lb Loaves, CBK-110P1, Silver,Black

See some of our other posts about breadmaking: Sourdough Bread for a Practical Man, Sourdough Starter for a Practical Man, and Sourdough Troubleshooting for a Practical Man.

My hubby and I have been working very hard in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using the ancient grain called Spelt. Try this recipe. I think you'll love it.
pasta recipe
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Summer

How to Cook Jacques’s Summertime Pasta – Chef Blondie’s Test results

The July sun is beating down and the mercury is rising, that makes this the perfect time to try Jacques Pépin’s Summertime Pasta. After all, the last thing the SFH Test Kitchen wants is to spend hours in a hot kitchen. But that doesn’t mean that we’re ready to sacrifice delicious, satisfying meals. The fact is, Jacques’s pasta recipe is the perfect solution for these sweltering July days. It’s quick, easy, and bursting with fresh, seasonal flavors.

summertime pasta

Hello my friends. – What I love most about this Summertime Pasta is how it allows the natural flavors of the produce to shine. There’s no need for heavy sauces or complex seasonings – just pure, unadulterated deliciousness. It’s the kind of meal that nourishes your body while delighting your taste buds.

One of the best things about this dish is how easily it can be adapted to suit your personal tastes and the ingredients you have on hand. For example, we added diced shallot to the recipe. Either shallot or red onion work beautifully to add a subtle, savory depth of flavor.

Although Jacques’s Summertime Pasta is similar to his Pasta Primavera recipe, the flavor is different due to the selection of vegetables. See our Post Pasta Primavera Your Grandkids will Love. Also check out Jacque’s cookbook Fast Food My Way for other quick and simple recipes.

Summertime Pasta in 4 Simple Steps

The beauty of this dish lies in its simplicity. With just a handful of wholesome ingredients – ripe tomatoes, zucchini, mushrooms, shallot, etc. – you can create a vibrant, flavor-packed meal that feels indulgent without weighing you down. And the best part? It all comes together in a matter of minutes. – Take a look at the four simple steps.

Step 1 – Mix the Vegetables

Start by dicing up the tomatoes, zucchini, mushrooms, and shallot. The small, uniform pieces not only look beautiful, but they also allow the flavors to meld together seamlessly. Toss these veggies with a bit of olive oil, salt, and pepper, and you’ve already got the makings of a delicious sauce.

Step 2 – Prepare the Pasta

About 20 minutes before serving time, bring salted water to a boil in a large saucepan or pot. Add the pasta, stir well, and return to a boil. Boil, uncovered, over high heat until cooked to your liking (slightly al dente for us).

Step 3 – Microwave Vegetables for 2 Minutes

While the pasta is cooking, put the bowl containing the vegetables in a microwave oven. Cook on high for 2 minutes, or until lukewarm. This helps to soften the tomatoes and zucchini, creating a perfectly balanced texture.

Step 4 – Drain the Pasta and Add to Vegetables

Drain the pasta thoroughly and add it to the warmed vegetable salad. Sprinkle with the Parmesan cheese and basil and toss well. Divide among four warmed soup plates. Serve immediately.

Summertime Pasta – Summary

So, the next time the summer heat has you feeling uninspired in the kitchen, turn to Jacques Pépin’s Summertime Pasta. It’s a celebration of the season’s bounty and a testament to the power of simple, seasonal ingredients. What more could you ask for?

Happy Cooking!

Jacques Pépin's Summertime Pasta recipe is the perfect solution for sweltering summer days. It's quick, easy, and bursting with fresh, seasonal flavors.
sourdough bread
Breads, Recipe, SFH Food Talk & Recipes

Sourdough Bread for a Practical Man

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

sourdough bread
sourdough bread
sourdough bread
sourdough bread

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

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

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

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

Sourdough Bread – Just the Beginning

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

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

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

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

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

shepherd's pie
Main Dishes, Recipe

How to Make Shepherd’s Pie

If you’re looking for a special dish to celebrate St. Patrick’s Day, here’s a recipe that is tasty and authentic. It came to our Test Kitchen from an expert chef whose mother made it for her when she was growing up on an Irish farm. So, let’s find out how to make Irish Shepherd’s Pie from Ballyknocken.

BACKGROUND

Hi! Chef Blondie here.

I had the wonderful good fortune to meet Catherine Fulvio in 2009. She is an Irish TV chef, food writer, author, and proprietor of Ballyknocken House and Cookery School. It was at her cookery school that I learned how to make scones. That’s a day I will always treasure.

Catherine was born and raised at Ballyknocken, a working farm. She recalls how, whenever there was need for a tasty comforting dish, her mother always returned to her family Cottage Pie recipe. Catherine says it brings back fond memories of growing up on the farm.”

shepherd's pie

Shepherd’s or Cottage Pie on St. Patrick’s Day?

Most of us are familiar with the tradition of eating corned beef and cabbage on St. Patrick’s Day. To be sure, it is the most common dish to be served. However, Catherine Fulvio suggested to the audience of NBC’s Today Show that they make her recipe for Cottage Pie instead. So, if an Irish chef can recommend this dish for St. Patrick’s Day, so can we.

If you have Catherine’s Cottage Pie recipe, you’re more than halfway to Irish Shepherd’s Pie. Here’s how Catherine explains it.

“Sometimes we swapped the beef for lamb – to make a yummy Shepherd’s Pie. Some people would argue how traditional Irish is this, but hey, I was reared on it, so it is in my book!”

That, dear friends, is why we at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen decided to test of Shepherd’s Pie from Ballyknocken.

A Good Friend, A Fantastic Trip, and a Cooking Class

shepherd's pie

You may be wondering how it was I came to be in Ireland those many years ago. It’s a very long story. So, let me shorten it down to a single word – ‘Nancy’. Yes, meeting Chef Fulvio, staying in the finest hotel in Dublin, and seeing the many beautiful sights of Ireland were all due to my dear friend of almost 40 years, Nancy.

By a virtual lightning strike of pure Serendipity, Nancy received two round-trip, all-expenses-paid, tickets to Dublin. We stayed at the best hotel ever, the five-star Shelbourne Hotel. And included in this windfall from heaven, there was a full day of learning and fun at the Ballyknocken House and Cookery School. – Nancy, thank you for asking me to join you. It was the trip of a lifetime!

Here are pictures from that most memorable day at the Ballyknocken Cookery School.

Ballyknocken Cooking School
Ballyknocken Farm
The Kitchen Garden
The farm and the Sheep
The Shepherd
shepheard's pie
More of the Sheep

Perhaps you want a warm, comforting dish on a cold day. Or maybe you’re looking for a special dish to celebrate St. Patrick’s Day. Here's a recipe that is tasty and authentic. It came to our Test Kitchen from expert Irish chef, Catherine Fulvio. - Let’s try out Catherine's Irish Shepherd’s Pie from Ballyknocken.
Mr. Monte

Under Construction!

To my 23,417 feline followers, especially my many cat cousins residing in Virginia and Ohio, after a rather heated discussion by the Serendipity Farmhouse board of directors, it was determined that I, due to my extensive electronic media expertise, would replace Ol’ Fuzz Face as Senior Blog Editor and assume control over all content creation on the SFH Blog.

Continue reading “Under Construction!” →
Farmhouse History, What were we thinking?

About Page Update

After five full years of blogging, it’s time to return to the beginning and consider what was our original intent for starting the Serendipity Farmhouse Blog. So, today we went back in time and took a look at our About page – About Serendipity Farmhouse. It’s clear from reading that page that our original motivation was to tell a story, a story about a family, an old farmhouse, and the many events and happenings that make Serendipity Farmhouse such a wonderful place.

The final paragraph on our About page reads: “We are just the caretakers. We will be here for a while and then it will be passed on to others in our family. So, for you, and mostly for our family, here is the story of Serendipity Farmhouse.”

Unlike many blogs, our goal has never been about making money. Rather, it has always been about providing our recollections and perspective about life here in our little old farmhouse. These stories and insights are intended primarily for our family, especially for those who someday will reside here. Of course, we are happy that extended family and friends occasionally peek at our site to see what’s new. They have been very supportive and their words of encouragement provide great incentive to keep the site active.

If you were to look at our bottom line, you would see that we have invested well over $1,500.00 in this site and have earned exactly $0.00 in return on investment. By the standards and norms used for evaluating the success of other blogs, you would have to conclude SFH blog is an abysmal failure. For example, discounting Mr. Monte’s alleged 23,417 feline followers, we have a grand total of 31 followers and 16 email subscribers. And don’t think that I delude myself concerning my abilities as an author. After all, the statistics speak for themselves. Even Mr. Monte scores consistently higher view counts than I do.

However, statistics can be deceiving. Despite the numbers, Blondie and I know that this blog is not a failure. How can it be a failure, if our children and grandchildren have a living record of what we have done together as a family? How can it be a failure, if our Faith and values are shared with our family and friends? How can it be a failure, if Blondie and I have so much fun writing these stories?

There it is. After five full years of blogging, my beautiful Spouse and I are having fun, we are living a fulfilling life together, and our family remains close. And all of that is the answer to a prayer we should have prayed – a prayer that was answered here at Serendipity Farmhouse.

 

Faith, Family, & Country, SFH Journal

A Time for Tea

It’s been over three years since my girls have joined me for tea at Serendipity Farmhouse – three very long and trying years that need to be put far behind us. (See our posts here, here, and here.) After many recent texts, emails, and phone calls, it became clear that the time to restore our family tradition was finally here. The girls missed me, they missed each other, and they missed chatting over a hot cup of tea.

No, we weren’t ready for the formality and lengthy preparations needed for a high tea such as we had in August 2019. After all, we have grown to be more mature. For some, that means there has been growth in knowledge and confidence, and for me, that means perhaps a growth in the wisdom of age. – There is now a new SFH reality: no longer was I to be the only host and provider, my daughters and granddaughters now wanted to prepare the treats and take a more active part in planning – it was time for Granny to have more time to sit with the girls and share in all that makes our tea time a golden time for making memories.

To be sure, I still had to put on my apron and make sure the grand SFH dining room was clean and ready. Likewise, the soon-to-be-world-famous SFH Test Kitchen had to be immaculate. Usually, my dearest friend Nancy would have been here to help with these tasks, but unavoidable circumstances made that impossible this year. So, Hubby voluntarily came out of his “tea time hiding place” and did a great job cleaning and arranging cups, pots, and kettles. Despite all his efforts, Nancy was sorely missed.

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Things were peaceful til those girls came!

Mr. Monte is no longer a young cat. Rather, he has gotten much older and set in his ways over the last three years. The sudden, unannounced arrival of nine happy, chatty young ladies was not necessarily to his liking. In fact, he took the whole event rather poorly. Let’s just say Mr. Monte’s actions were not how you would describe a cat overflowing with hospitality and a welcoming spirit. Needless to say, but I’ll say it anyway, Mr. Monte was asked to retire to the upstairs office for the duration of the tea.

Daughters and granddaughters outdid themselves preparing the finest of foods to accompany our tea. None of their masterpieces were from box mixes. No, I say it quite proudly, my girls did it all from scratch, with great creativity and delightfully tasting results. See below some of their creations.

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Beyond the excellent teas and the finest of edible treats, there was the joy of being together again.

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It was so very wonderful to see my daughters, daughter-in-law, and granddaughters all together again. How everyone has grown and become so much more in every way. It reminds me of two verses from Ecclesiastes: [1] All things have their season, and in their times all things pass under heaven. … [15] That which hath been made, the same continueth: the things that shall be, have already been: and God restoreth that which is past.

And this past week saw the restoration of a beautiful family tradition – Saturday, January 7th, was “A Time for Tea.”

Girls, thank you for coming to Serendipity Farmhouse and sharing a cup of tea with me!

 

Critters

Bluebirds – Our New Neighbors

In our way of thinking here at Serendipity Farmhouse, our community needs Eagle Scouts and SFH needs bluebirds. So, what’s the connection between the Eagle and the bluebird?

Last year, our Knights of Columbus council sponsored a young man and his Eagle Scout service project. A member of our parish, his goal to was build a large number of birdhouses, designed specifically to provide shelter to Eastern Bluebirds, and to place them throughout the county.

To make a long story short, he was highly successful in that project. As you drive through the county you will see how his hard work and initiative have payed off. You can see the birdhouses that he and his fellow Scouts constructed in parks, near private homes, and in our parish cemetery. Yes, we even have one here at Serendipity.

You might ask, do these birdhouses really attract bluebirds?

Here are three pictures taken just a day ago that answer that question quite well.

 

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It was my great honor last August to present this new Eagle Scout the Knights of Columbus certificate for achieving the rank of Eagle Scout and a letter of congratulations from Carl A. Anderson, Supreme Knight.

Also, it is our distinct pleasure here at SFH to have bluebirds as new neighbors.

 

Daring Dairy, SFH Food Talk & Recipes

Julia, Butter & Serendipity Farmhouse

Whether you are starting your day with toast and coffee or attempting to master a challenging recipe by Julia Child, a necessary ingredient will surely be butter. My beautiful spouse and I take that to be a fundamental law of cooking. But, we have wondered, if you can buy butter and use butter, is it possible to go one step further and learn the hidden secret and make this mysterious dairy product yourself?

We here at Serendipity Farmhouse (SFH) have found that the processing and preparation of dairy products is an adventurous mixture of mystery and chemistry. That is why we have a page entirely devoted to Daring Dairy.

Join us now as we dare to make butter in the soon to be famous SFH test kitchen.

Butter Making Preparation

Butter-07
Butter scooped from churner

A few weeks ago, my loving and caring spouse surprised me with two unusual birthday gifts. The first was a Kilner Butter Churner. She is convinced that if she puts the right tool or utensil in my hand that I will do something with it – for her. Obviously, she was giving me not just a present but also a strong signal that it’s time to learn how to make butter. Out of love, obedience, curiosity, and an almost inordinate love of butter I accepted the gift and the challenge.

With the exception of a butter churner, every kitchen has the utensils required to make butter. With a little ingenuity, you could probably improvise a way to churn the cream with common kitchen utensils. Following is a list of the items we used:

Required Utensils

Item

Comments
 1x – Butter churner  We used our Kilner Butter Churner
 1x – 2-cup measuring cup
 2x – Spatulas (rubber or silicone)  In lieu of butter paddles
 1x – Glass bowl
 1x – 8 oz. drinking glass  For the residual butter milk

Nothing that occurs in a kitchen is without controversy. Almost always, the debate is centered on choice of ingredients. Butter has only one ingredient – cream. Why would there need to be any argument? Well, in the 1860’s when Louis Pasteur introduced his process for killing microbes, the preparation of milk, cream, and other dairy products was influenced by the new process. The advent of ultra-pasteurization further complicated the issue. Thus, when you ask a simple question about making butter you get convoluted, ambiguous answers.

We here at SFH only drink raw cow and goat milk. However, we didn’t have enough raw cream for our first butter making attempt. We chose the simple solution, we used ultra-pasteurized heavy whipping cream from the local grocery store. It worked just fine – end of debate.

Ingredients

Ingredient

Comments
 10 oz. heavy cream  Ultra-pasteurized worked for us
 2 to 3 cups cold water
 ice cubes  Optional

Making Butter

Step 1 – Prepare Utensils & Ingredients: Now fully armed with utensils, ingredients, and official Kilner instructions I was ready to make butter – right? No, wrong! I was ready to make my first mistake.

Butter-01
Lesson Learned – Let cream stand at room temperature

The directions clearly state: “Remove cream from refrigerator and let it stand at room temperature for 2 hours.” Oops! Missed that! So, I had to improvise with a bowl of slightly warm water.

Lesson Learned: Read the butter churning directions well in advance of the project. Otherwise, you will get nasty stares from your 18 lb. Maine Coon cat, who has been waiting all day for a lick of fresh butter.

Step 2 – Churning the Cream: Lovely spouse and I took turns churning. Kilner estimates 10 – 12 minutes should do it. We had a quarter pound of butter in less than 8 minutes!

Step 3: – Rinsing the butter: This is where the cold water, optional ice cubes, and spatulas come into play. First you pour off the residual butter milk. You can drink it right away or save it for making scones or something else. Scoop the butter out from the churn, rinse it in the cold water, and shape it as desired.

Voila! You have butter – mission accomplished

 

 

 

 

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If you would like to watch the butter making process in action, check out the Kilner butter churner video.

Keeping Butter

The second gift my wonderful wife gave me for my birthday was a Norpro Glazed Stoneware Butter Keeper. This handy-dandy little device will keep butter fresh at room temperature for up to three weeks. All that is needed is a quarter pound of butter and bit of water to seal out air from the butter while in the keeper. It’s simple, it’s easy to use, and most importantly, it works.

My beautiful wife thinks of everything!

 

 

 

 

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Now, for those of you who love butter and appreciate the joy brought into kitchens and dining rooms by Julia Child, here is a video worth watching.

 

  • SFH Food 2018-04: Julia, Butter & Serendipity Farmhouse
  • Daring Dairy 2018-01: Julia, Butter & Serendipity Farmhouse