Magnolia Table At the Farm Season 1 Episode 4

Reality Insight Hub

Magnolia Table At the Farm Season 1 Episode 4  #MagnoliaTableAttheFarm #RealityInsightHub  🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00the older I get I feel like I'm in a season where life feels like it's just flying by I've got my

00:12second child who's now headed to college this summer now most of my kids are driving so I'm

00:18not even taking them to school they're driving themselves to school so I think with that in my

00:23mind it's like how can I create moments where time feels like it's standing still a little bit

00:30what's nostalgic what reminds me of the past what are my favorite memories when it comes to food

00:34and family today I'm going to share with you a new take on staples in the Gaines household I've got the

00:47blueberry muffin that I've elevated a bit because I add some streusel to it and then after that I'm

00:51going to show you my homemade yummy biscuits first off with the blueberry muffins they're light they're

00:58fluffy there's a bit of texture on them with the streusel on top it's like a delight for the family

01:04so the first thing we're going to do is make the streusel and the streusel you want to use cold

01:10butter I'm also going to use just white sugar and then I'm gonna get some flour this is really simple

01:21to make so I'm gonna have two tablespoons of cold butter two tablespoons of all-purpose flour and then

01:31about a quarter cup of sugar so you can use a pastry cutter or you can just use your fingers and you

01:38just want to crumble it a little bit making sure that you've got all the sugar and the flour and

01:43the butter combined you don't want to break it down too much okay so this is really the texture you're

01:50looking for you can see clumps of butter okay I'm gonna put the streusel back in the fridge I'm gonna

01:58actually grab my blueberries while I'm there so give me one second okay now I'm gonna be using frozen

02:10blueberries okay let me grab a spoon for the flour for the dry mixture it is one and one-third cups of

02:23flour at different times of the year all makes different types of muffins it's either a bundt cake

02:32or muffins when I'm thinking about like breakfast we always love to serve eggs for breakfast and so I

02:38always like to have something that's a little sweet so I've got a half a teaspoon of salt and

02:44then a teaspoon of baking powder and I'm gonna set this aside and now I'm gonna move over to the

02:53mixer so I have got one stick of softened butter and then I'm gonna add in a cup of sugar I'm gonna

03:03go ahead and cream the butter and the sugar together so it's two eggs and then just a teaspoon of vanilla

03:19and as that is coming together I forgot to get the sour cream it's tricky because there's not a fridge in

03:27here that's the one thing Chip said if I'm doing this space I need to have a refrigerator but I said

03:34no I don't need one I'm I like walking so he was probably right I've got the sour cream this is half a cup

03:43of sour cream and now that all this has come together I'll do half of the flour half of the sour cream I'm

03:53just gonna kind of do it a little at a time just so everything blends together nice okay and then

04:04the rest of the flour mixture and the remaining sour cream okay I'm gonna grab my blueberries so I like to

04:17use frozen blueberries because they keep their shape this is a pretty standard muffin batter look

04:28at how those farm eggs make it bright and yellow that is so pretty okay just get one cup of the

04:35blueberries and then you just fold them in and that is it see how quick and easy it is to make beautiful

04:43muffins when I think of blueberry muffins growing up my mom probably fixed spaghetti once a week it was

04:55just tradition to have spaghetti with meat sauce and then blueberry muffins on the side with butter that

05:03it was like a boxed blueberry muffin mix and then jalapenos we didn't know that wasn't normal I would have

05:12friends over and they're like wait what do we do with the muffin and the jalapenos I'm like you put

05:16the jalapenos on the spaghetti you mix it in and then you take a bite of the muffin I I don't know if

05:22that's like a blend of Korean meets Italian meets blueberry muffin I have no idea so when I think of

05:31blueberry muffins I think of my mother because she was just doing her very best to feed her family and

05:37to keep it keep it unique keep it creative would you be willing to call her and ask her why she

05:41answered yes let's see what she says hi hon hi mom good I'm cooking you know the blueberry muffins that

05:51you love with the streusel on top yes I started thinking about when we were younger do you remember

05:58the meal that we would eat with blueberry muffins can I ask how you came up with that idea

06:05oh my god because I didn't really care for spaghetti tomato sauce yes the regular tomato sauce so I would

06:13put it that uh the blueberry it gives that that that it gives a different flavor through it sure does

06:20and so I love blueberry muffin after that so I still love it I know I'll make sure you get some today

06:27oh yummy and then do you remember we'd always eat jalapenos with our spaghetti oh yes jalapeno I

06:35think I get what you were doing you were trying to cut the red sauce and so you were using sugar

06:40and spice to trick your taste buds that's what we grew up loving so maybe you should make dad some

06:49spaghetti he'll love it it'll be nostalgic okay I love you mama I love you hon okay bye bye so the

06:57answer is mom just didn't like spaghetti I always used to think there was a real good reason for it

07:03from a food standpoint it was really that she didn't like what she was eating so she was masking

07:09the flavor I love how food can just it keeps you creative I am going to show you a way to elevate

07:24the presentation of your muffins one of the things I've loved to do you just get parchment paper

07:31you cut about an inch on each side you leave enough for the obviously for the muffin I grabbed

07:37parchment paper from our restaurant because I loved how cute it was you put it down in the middle

07:43and then you just get a cup and you just kind of press it in and then you fill it with

07:52the muffin mix okay so this is about a quarter cup scoop

08:03okay so I've got the muffin tin ready to go I'm going to grab the streusel in the fridge I'm going

08:25to top this off we'll put it in the oven I'll be right back all right

08:29now you just top them off like so what I love about the streusel is you just have a little

08:36layer of texture but also just a really pretty topping that elevates these muffins definitely an

08:43upgrade from the box muffins that my mom made it's beautiful okay so my oven is set at 350 I'm going to

08:51put these in for about 25 minutes and while these are baking speaking of nostalgia I want to show you

08:58something that I'm working on in the rose cottage

09:00when I'm not working or even when I am working this is where you'll find me this is nice little retreat

09:24so this is where I host workshops by myself I've always been a pretender like even when I was little

09:35I always remember I would do some weird little craft and I would pretend like I was like teaching in front

09:42of a big class so I'm bringing you into my make-believe but also real world of putting something together

09:50that I think is really sweet and meaningful so what I'm going to do is show you how you can make

09:56a dried floral arrangement this is something that I did for Ella when she turned 18 to just kind of mark

10:02her 18th birthday what I love about these little cloche arrangements is I just feel like it's a bit of art but

10:09it's also storytelling so I'm always trying to figure out like more reasons to decorate with these dried

10:18flowers so the first thing I do is I'll just get a cloche that I love and I just use this green foam

10:24and I'm going to put some of this moss this is just reindeer moss and just hot glue it it's like craft time

10:31with jojo so I'm just covering the ugly foam with moss that I love you can do this with any kind of moss

10:40I like the reindeer moss because it feels a little more whimsical I imagine if I were a fairy this is what

10:46my yard would look like that so that is covered this is where it gets fun you're just making this little dried

10:54arrangement a little fairy world there's really no rhyme or reason like you see on my table I have

11:01some where it's just one flower type but here I want to just kind of do a little bit more color

11:08I find myself as the kids are growing up so fast preserving as many moments and memories that I can get

11:18my hands on which I think that's actually how you become a full-on hoarder

11:23so my daughter Emmy just finished her season of tennis so I'm gonna put this on her little desk

11:34so when she comes home from school today maybe it'll make her smile that's pretty when I look at this

11:43I see Emmy so I'm gonna stop now because I do not want to burn those muffins this stuff was growing

11:52in the garden a year ago and for me when I get to preserve these beautiful blooms it's just like

11:58it's the gift that keeps giving so I'm gonna go put this on Emmy's desk and I'm gonna go grab the

12:03muffins out of the oven just coming out of an oven like this you just see how we've taken a very

12:17simple classic blueberry muffin elevated a little bit with the parchment paper and the streusel it

12:23smells so good it's such a pretty presentation so once these cool off I'm gonna move them to the cake

12:29wait sand plating the beautiful muffins look how cute that is this is just a nice little treat a muffin

12:43will always warm someone's heart look at that look how cute okay I'm gonna try the muffin I'm gonna take

12:55some of these to my mom don't let me forget now that I know the rest of the story it makes me really

13:02appreciate her culinary genius I think that's just what moms do is they just they improvise you know

13:09I like to add a little bit of butter this was some coffee I think the sour cream cuts the sweet a

13:24little bit but also just makes it really nice and moist it's like buttery it's soft and then you get

13:30that tartness from the blueberries the texture is just so good on these muffins I mean I don't know if

13:38I would serve these with spaghetti and jalapenos it feels too out there but I bet my mom would do that

13:46for my dad tonight okay so I'm gonna put these back here and now I'm going to share with you a new

14:06recipe that we have at the restaurant but also here in the Gaines household it's a new buttermilk biscuit

14:13and I'm gonna show you the butter that I really love to serve with it at the end so we're gonna

14:18get started the first thing I'm gonna do is pull together my dry mixture and I'm gonna go get buttermilk

14:25the butter and the sour cream and pull down this flour really quick hold on I'm gonna go get the cold

14:33ingredients okay so I'm gonna do two cups of just regular all-purpose flour I think I wanted to

14:44develop a biscuit for every occasion I really feel like the biscuits from cookbook one feel like a

14:51breakfast biscuit I wanted one that you know I've been to restaurants before where they serve these

14:56tiny little biscuits and honey butter or a flavored butter and I just feel like oh there's something about

15:01that texture of biscuit that's also really good for the dry ingredients you've got two teaspoons

15:07baking powder one teaspoon salt and then it's a half a teaspoon baking soda and a tablespoon of sugar

15:20old biscuit I had eggs in it I had two more sticks of butter and more buttermilk with this one I'm doing

15:30half a cup of buttermilk and half a cup of sour cream so I'm still incorporating that fat but

15:36it's not as wet normally I do a cup of the buttermilk in my old biscuits let me get this pastry cutter and

15:45the trick here is just making sure you use cold butter I'm gonna go ahead and get this as blended as

15:51possible you want to just get the butter to like pea-sized okay and I'm gonna go ahead and add in the

16:00sour cream and half a cup of buttermilk the sour cream is just gonna make it really light and fluffy

16:08this is the biscuit what I'm making like a fried chicken meal with mashed potatoes mac and cheese for

16:14this past Easter we had all of our family over I made about 65 of these little biscuits and they

16:21were the first things to go it's just a fun little thing to add to any meal the trick to these biscuits

16:27is the way that you roll it out I'm going to just dust a little bit of flour onto my surface and I'm gonna

16:36roll this out to a 12 by 6 rectangle and if you want to get exact I've got my little bench scraper

16:51that's got measurements on it 12 by 6 so now that I've got my 12 by 6 rectangle I'm going to do a

17:04letter fold just like so this is what's creating the layers I'm gonna roll it out I'm gonna do this

17:15two more times so after the third fold you want to measure this out to 8 inches by 4 inches this is a

17:31perfect little rectangle this is gonna make eight biscuits so obviously if you need more just double

17:38the recipe you can kind of see layers now but just wait until we bake these okay I think you're gonna love

17:53it I like to brush these with butter just to make sure that they get that nice crisp exterior then

18:10this beautiful soft interior so with my other biscuits you want them to touch that actually helps

18:17them rise with these I'm not wanting them to touch so they don't stick together just a different type

18:25of biscuit but you're gonna brush these with butter and then the oven is set at 400 degrees these are

18:33gonna bake for about 15 minutes now I'm gonna top this with some flaky salt that's optional but I think it's a

18:42nice added little bit of texture and flavor okay so these are ready to go in the oven set at 400 degrees I'm gonna

18:54let these bake for about 15 minutes until they're nice and golden brown okay so while the biscuits are baking I'm

19:09gonna clean all of this up but lucky me I get to end my day with a nice savory biscuit

19:28they're so pretty okay so this is the color that you're looking for

19:36I'm gonna go ahead and put these on the cake plate stand kind of hot I think what I love the most about

19:45this biscuit is that it has this like crispy exterior because of that salt that's on top it's nice to pair it

19:54with something a little sweeter this is just butter and strawberry preserves you whip like crazy and look how

20:01beautiful that is some may think it's ice cream it's butter so you can see all the layers and this

20:10this is my version of a breakfast sandwich

20:13I'm having a moment with my biscuit

20:27okay

20:29there you have it

20:33a nice savory crispy on the edges soft and fluffy on the inside biscuit

20:40this beautiful little biscuit right here I cannot wait for you to make this at home

20:46cheers to the old biscuit cheers to the new biscuit cheers

20:51I need some milk

20:56thanks

21:04you

21:06thank you

Category

Transcript

Be the first to comment

Recommended