Magnolia Table At the Farm Season 1 Episode 3

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Transcript

00:00well hello before we get started today is plant watering day and let me show you how we know that

00:08come look my moisture meter is letting me know that mr. fiddle is dry so all of these are telling

00:18me that they're hungry and it's time to water them this is water with a little bit of food

00:25in it which is why it looks like tea it's a little bit of a natural fertilizer there one room done

00:33about a thousand more plants to go but i'm gonna get to cooking sometimes i do ask myself why did i

00:40take on more things to take care of and nurture but these are plants i've had for years they just

00:46feel like family members honestly welcome to the farm

00:57okay so it feels nice to multitask got half of the plants watered clearly they needed water this

01:04morning so i'm glad that i tackled the big tree today i am going to be sharing some recipes that i

01:10love one is a little sweet and one is kind of savory that you can eat at any time during the day

01:18the first recipe i'm going to be sharing is my chocolate chip pumpkin bread with brown butter but

01:23also a savory delicious bacon and cheddar quiche call it breakfast call it lunch call it a snack

01:29call it whatever you'd like i just wanted to share some recipes that i feel like pair really well

01:33together they hit on that sweet note but also that savory note and i'm going to start with the

01:38pumpkin bread which i like to add chocolate chips to i would say like i'm not a pumpkin pie girl like

01:44if i'm at a all you can eat buffet and there's different pies the pumpkin pie is the one that i

01:49kind of don't even really make eye contact with um and i think it's because it's that like texture and

01:55so this bread is one where you get that delicious flavor of pumpkin and the nutmeg but by adding that

02:02chocolate chip to it it adds a bit of a texture shift where you've got a little bit of that crunch

02:07so it's not too soft i'm going to be doubling the loaf today so that we can have one here at the

02:12farm and then i can gift one to a friend this weekend so we begin with a sip of coffee

02:19to get the day going the first thing i'm going to do is i'm going to start with the dry mix um just

02:25to kind of get my brown butter to cool i've already browned the butter on the stove you just put it on

02:30medium heat until it's foamy and toasty brown i'm going to grab the nutmeg oh and cinnamon i forgot

02:37my cinnamon cinnamon is not labeled but i use it every day so cinnamon and nutmeg

02:45that smells like fall for whatever reason it's like spring and summer feel light feel a bit

02:50spontaneous but when i move into like the fall and winter months everything just gets a little more

02:56serious for me in the kitchen where i really feel like i want to bring the season to life with food

03:01more than ever and that's why i think i just get so passionate about like all of the spices and all

03:06of the ingredients you can incorporate into food to really celebrate that season okay so three and a

03:12third cup of flour and this is a bread that you know i make a lot of during the fall i've got some

03:20friends though that really love this bread and they make it year-round this is just like a staple

03:26for them she's actually the friend that i'm going to be taking the extra loaf to because this is her

03:31favorite bread and then we've got about a teaspoon and a half of kosher salt

03:40two teaspoons baking soda and then i'm going to add in the nutmeg and the cinnamon

03:48it's about a tablespoon nutmeg and then a teaspoon of cinnamon

03:56i'm going to whisk all that together and now that the butter has cooled i'm going to go ahead

04:01and get my sugar and butter in the mixer

04:09okay three cups of sugar and it sounds like a lot but remember i am doubling this recipe

04:17so i've got my flour mixture um i'm gonna get this browned butter

04:26which is cooled

04:29so i want to show you the brown butter

04:33it it just smells so good so what i love about brown butter is it elevates whatever you're putting

04:39in it it makes it just fuller it intensifies everything in it so the cinnamon and the nutmeg

04:45really gets highlighted this is just like an extra step that makes it special so this butter has cooled

04:52browning that butter will add that warmth that depth of flavor

04:58and then i'm going to add in three cups of sugar cup of brown butter i'm going to let all this come

05:03together put it on medium

05:13i wish you could smell this butter and the sugar you know i

05:20i make a lot of things with butter and sugar but when you take that extra time to brown the butter

05:28there's a whole other aromatic experience that right there would be my best-selling candle

05:37so this is good i'm going to add in four eggs and then once i mix in these eggs i'm gonna add in

05:48the dry mixture that i got ready a little earlier

05:50so this recipe calls for half a cup of water and the reason why i'm using water

05:59instead of like a milk is because it's a lighter

06:03liquid to add to this just so the texture is nice and light and airy so the water serves

06:11a really good purpose and what i want to do now is take the dry mix

06:14and the water and just kind of do a half and half just so that it gets incorporated while i don't

06:19over mix the flour i'm going to just do half at a time and then after that i'm going to add in

06:24the pumpkin puree so again you've got flour in here you've got nutmeg cinnamon do half the water

06:34and this is just a can of pumpkin puree

06:46okay and i'm just going to do the remaining flour in here

06:51the rest of the water

06:54i'm going to add in the pumpkin puree you want to mix all this until it's just combined you don't want

07:00to over mix this

07:04that smells so good and now i'm just going to fold in a cup of these chocolate chips

07:14i like to do the mini just because it doesn't feel like it's too much and then once i've incorporated

07:21all this and i put it into the loaf i'll sprinkle a little bit more on the top of the loaf

07:26i mean this just shows how quick and easy it is to just throw some really amazing ingredients

07:33together then you walk away from it hour later you've got a house that smells like heaven and

07:37then obviously a delicious snack to eat so let me grab my loaf pan i've already sprayed this down

07:45you can do parchment paper spray it down i think since this pan is so pretty i just wanted to have the

07:51loaf and the ruffle showing where if i had the parchment paper it would hide it

07:57so this is a double batch so i'm going to pour in this first portion about three quarters of the

08:06way up so this batter keeps in the fridge for two or three days and then i'm going to save the rest

08:13i'm going to bake it this weekend for my friend okay i'm going to sprinkle the top with just a few

08:22more chocolate chips and my oven is set at 350 and this is going to bake for about an hour and in the

08:32meantime i want to show you what's happening in the garden

08:55watch your step

08:56this is my annual garden so that means every season we're swapping out the blooms that are

09:05happening in this space one of the things that i always am pretty adamant about when i'm growing

09:10these flowers is the flowers that i like to plant are what we call like cut and come back where there's

09:16some flowers where you cut them once and that's the life of the plant but all the flowers that you see

09:21in here as you cut them more flowers are produced once you pull the blooms and a lot of these i'll

09:27just end up preserving whether that be pressed or i hang them upside down to dry or i preserve them so

09:33i try to make sure that those blooms go even further once the garden has shifted some of my favorite

09:38things that i'll always grow are snapdragons these are just so hardy the crazy thing about everything

09:44you're seeing right now here's the larkspur it's gotten so tall and wild and free and i love

09:50that so much this is foxglove my favorite thing about all of this is five six months ago we were

09:57in the garden with seed and seedlings so what you see right now is because of something that we planted

10:04about five months ago it's just one of those reminders that you know good things come to those

10:10who wait i feel like that's like a bumper sticker from the 1920s that's like such an old

10:16adage but it is true my bees are way over there i've come to understand like what the bees love

10:25if you look in all of these this is one of their favorite flowers

10:30i love the bees here on the farm i feel like they're my good friends

10:34for me the harvest that i get in august and september it's like i want to make sure that these bees

10:40are flourishing you know obviously i love to grow flowers for my own inspiration but also the older

10:46i get i'm like what is serving these bees well also can i show you something that is just beautiful

10:54that just popped up here this last week look at these poses it's like every corner of the garden is

11:01truly my favorite corner but this this is magical to me i planted these roses here two years ago and now

11:10they have just completely overtaken the side of the garden here i am going to clip a few blooms

11:17just because last week the kids had prom and it just so happened that their dresses were perfect

11:27for the colors that i have in here now we've got to go back to the pumpkin bread i'm going to go grab

11:34that out of the oven i have a feeling it's almost ready to go

11:48if you stick a toothpick in the middle and it comes out clean your pumpkin bread is done

11:52you want to let this cool before you cut into it that keeps the slices clean and not as sticky

11:59so if you know me the end is that that part's for chip i just need to i'm going to put that i don't

12:05like the butt of any bread this is gonna come out a bit messy but try a little bite

12:13as i'm trying to explain to you like what is happening with this bite of deliciousness is

12:26the first flavor that hits me is that brown butter and that is like the unassuming thing you would

12:31think it'd be the pumpkin or the chocolate chips but that brown butter just really elevates it

12:36and brings every one of those amazing ingredients together in that one bite crew likes to to name the

12:42food that we make and he calls things certain things i'm gonna pull a crew here this bread is

12:47called blessing bread i feel blessed and i would love for you to feel blessed as well so try this recipe

12:55go bless yourself i'm gonna clean up here because we've got to move on to another recipe but

13:01i can't wait for you to try this one at home

13:10i am going to just show you how quick and easy it is to whip up a quiche and what i really love about

13:18quiche is you can modify it it's like pizza you can put as many ingredients as you want into it

13:22you just throw it all together in one dish i love a medley of flavors and i love when it all comes

13:27together and you just get this like little plate of just goodness my oldest son drake he um is 20

13:35and i made quiche for the first time i feel like when he was like younger and he

13:43i thought he loved it well about two years ago he calls he is in college and he's like mom i have

13:50a confession and of course my brain is like oh great what is he about to confess and he tells me mom

13:58i really i never liked quiche

14:03but i will say duke loves quiche so now i'm just like you know drake's in college and so this quiche

14:09this one's for you duke so today i'm making a bacon and cheddar quiche i will say the thing though that

14:17really sets a quiche apart is the crust and obviously what you add into that egg mixture but

14:24the crust is really to me one of those things if you have time a homemade crust is just really

14:29special i'm showing you this pie crust i made it yesterday it's very simple i have this recipe in

14:35our first cookbook of magnolia table it's just flour salt butter and water very easy if you don't

14:42have time but you need to use a frozen crust that's fine so this dish this is something that we designed

14:49for the market here in waco because i will say i love to make pies i love to make quiche but sometimes

14:56i spend so much time with the you know the pinch and making the crust look so pretty that we designed

15:04this pretty little pie dish so that the dish does it for you so you literally just push it in and then

15:10you have the prettiest quiche after this or the prettiest pie so now i'm going to show you all the

15:14components that i put into my egg mixture so anytime i make a quiche i use the same base across the board

15:21so it's always six eggs

15:25one cup heavy cream that's the main base and then from there the sky is truly the limit i do like

15:32just the efficiency of it and the volume again the the larger our family got i feel like quiche has

15:38always been just a good old faithful here okay and we're going to add in the pound of sliced bacon

15:45i've chopped it up already i just tell people this is when you get to kind of modify it make it your own

15:53i've got two cups of sharp cheddar cheese and a half a cup of just a gruyere cheese i like to use

15:59a cheese that i know my kids will like but a little stronger so you've got the gruyere and the sharp

16:04cheddar just so it cuts through all that cream and the eggs um i also need to put salt and pepper in

16:12here about a teaspoon of each i'm gonna put just a little bit pretty good here okay with crew there's

16:26nothing so far he's six which is what surprises me because all my kids were not picky i didn't really

16:34have picky kids but they were just like i don't really want it there is absolutely nothing that crew

16:40won't eat i have yet to find the thing and so if it's spicy he'll dig in he just wants to make sure

16:45he's got water at the ready um but he's the most open-minded kid and quiche he loves i mean and i could

16:53put anything in this quiche and he would eat it i'm gonna add about a quarter cup of the chives and this

17:01is again all depending on what you like you can do more or less and that is it y'all

17:11so pretty all of our ingredients are in this beautiful bowl i'm gonna pour it into the pie crust

17:21i've got my oven set at 350 this will go in for about 45 minutes you'll know it's finished when the

17:28middle is firm you don't want it to be jiggly you spent all that effort you might as well just even

17:33out all the ingredients and if your crust starts getting a little too brown that's something like

17:39halfway through you can put foil around it just so that it doesn't get too dark but there it is

17:45the bacon cheddar quiche i'm gonna put this in for 45 minutes and i'll show you what it looks like when

17:51it's done it's gonna be beautiful that looks so pretty oh that looks good

18:13okay so i've let the quiche sit just a bit because you want it to cool a little bit it helps everything

18:19come together if you cut it too early it still feels a little loose but i'm going to show you how

18:26pretty this is so when this thing bakes i i mean i don't know how to explain it but when you take a

18:32bite of it it's just so cheesy oh gosh that smells so good it's like oh like breakfast pie maybe

18:47that looks so good wow

18:52look at that that cheddar coming through but then these chives make it so pretty

19:07it's just wonderful i'm at a loss for words honestly it's a medley of flavors where really bacon and

19:15cheddar can seem pretty basic but i think the added chives and even the paprika elevates it a bit so

19:23it feels a little more special um but then that pie crust again that i told you about it's like layered

19:30and buttery so it's not just like the soft egg middle it's like when you hit that crust with that

19:34crunch and that texture it really is so good this feels like for me when i'm eating breakfast

19:43maybe the reason why i'm not a breakfast person is i don't like the compartmentalization of food

19:47where you've got you know your french toast and you have eggs and you have a meat i i kind of like

19:52everything if i'm going to do breakfast just on one plate that's actually how i prefer dinner as well

19:57but this to me is like my favorite combination of flavors and textures to start the morning with

20:04and if you really just want to be you know extra classy you can just manhandle it and eat it like a pizza

20:19that's it i guess this is my lunch for real i don't need a break for lunch

20:24that crust it's like buttery and flaky

20:35you know what

20:39it's moments like these that i'm like ah

20:41no wonder she didn't date much but chip he's all something special

20:54hey chip you should try this

20:55are you gonna eat it you can literally take that and go back upstairs

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