Magnolia Table At the Farm Season 1 Episode 5

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Transcript

00:00It's just too hot.

00:17Okay, ladies and gentlemen, this is one of those recipes I honestly can't believe I've never

00:22shared. It is in the cookbook, but that I never did, you know, on magnolia table at the grist

00:29mill because this is one of my favorites. This is the only savory pastry at the bakery.

00:39I am fully aware that I have shown you quite a few biscuit recipes, but I'm going to show you

00:46another one. It's the OG biscuit. It's in cookbook one. It's got bacon in it. It's got chives,

00:53cheddar. It is called the prize pig. And later I'm going to show you the baked oatmeal,

00:59which is just a different take on traditional oatmeal. So we're taking some breakfast staples,

01:04but adding a little bit of a twist. You know, when we were naming a lot of the pastries that were going

01:11into the bakery, when we opened that up almost 10 years ago, that was a fun process. The shiplap,

01:17cupcake, chips, nuts and bolts. And then when it came to the one savory pastry in the bakery,

01:27because it had bacon in it and we were really proud of it, we thought to call it the prize pig.

01:32I really felt like if we were to go to a bake sale or a baking competition and we were to enter this

01:38little buddy, he'd win a prize and there's pig in it. So prize, just kidding. That's gross.

01:44So the first thing is I like to use a lighter flour for these biscuits. I'm going to use a self-rising

01:53flour. It's four cups of this beautiful flour. Wow. That is heavy.

02:01Self-rising flour is great. It makes it fluffier. If anyone's counting, I think that's three.

02:07Two tablespoons of baking powder, a teaspoon of baking soda, and then a teaspoon of salt.

02:21Okay. I'm just going to mix that together. And then I'm going to go grab three sticks of butter

02:27really quick. These are cold and you can cut them in small little squares or grate them, which,

02:35depending on the day, I like to grate the butter.

02:42I got to drink my coffee because it's going to spill over. Can you play some music over this so I can

02:46just drink it really fast?

02:52Here she comes.

02:56The inner door always comes out. Always. She always comes out. You can't hide her.

03:00You want pea-sized pieces of butter.

03:07So, you know, you want to, whoa.

03:12It's falling apart.

03:14It's kind of warm in here today. So this butter is like melting in my fingers, which I should have just

03:18cut it into small pieces. But you just keep going because you know it's all going to work out, right?

03:27It's going to, it really is going to work out. We're going to put these in the fridge before we bake them

03:30to get that butter nice and cold again. I've been asked the question before, how many sticks of butter

03:37do you go through a week? And I'd rather not disclose that information. Got enough things I've

03:43got to worry about. And that is definitely not one of them right now. I'm going to take my rings off.

03:48I'm going to show you this cute little dish crew got me for my birthday, this little vintage duck

03:53for my rings for what I'm baking. So he's going to make his debut, cutie little duck,

03:58which is really funny because Chip got me ducks on my birthday. And crew, it was like this

04:03master plan. Who knew I ever wanted ducks? But there you go. Here are my rings. Okay,

04:08so I'm going to go ahead and put the butter into the flour mixture. And I'm going to use my hands.

04:17I'm going to mix all that together.

04:21And again, you're just looking for like pea-sized pieces of butter.

04:25So just breaking down some of these bigger clunks. Is clunk a word?

04:29Bigger clunks. That's clunky. Clunky, but not clunky. Okay, bigger chunks.

04:37You can also use a pastry cutter. This is you learning from my mistakes.

04:47This is good to use just practically because your fingertips can make the butter obviously get

04:54warmer faster. So we are almost there. You just want to break up those lumps.

05:00Okay, so let me wash my hands really quick.

05:02Now I'm going to add in the eggs and then the buttermilk. So two eggs. The eggs just make them

05:17a little richer in color, but also just flavor. They also just help the rise. I'm just going to kind

05:24of mix them like that. And then I'm going to add buttermilk. It's a cup and a half to two cups. And I'm

05:33going to add in a little at a time. Okay, a little more buttermilk.

05:41The biscuits will be somewhat sticky. So I'm just going to use my hand like together. You want it

05:53nice and thick, but you don't want to overwork this. This is really kind of the texture you're

05:58looking for. I need like an automatic sink in here because now wet. So now the fun part,

06:07all the stuff that goes into the prize pig, which is a pound of peppered bacon,

06:16and then a cup of the white cheddar, a cup of regular cheddar, and then just a quarter cup chives.

06:29Give or take some.

06:32I love the chives in this because it just kind of breaks up that bacon and cheddar

06:36that feels kind of salty.

06:41So this is a little different than some of the biscuits that I've shown you before.

06:46I think this idea just came from taking something that's just good by itself and making it really

06:53great by adding some of the ingredients that we love. And it's just so savory and delicious.

07:00It really does take the biscuit to another level.

07:03You want to mix all this until it's just combined. You don't want to over mix this.

07:10Okay, so before I cut the biscuits, I'm going to put this in the fridge for 30 minutes,

07:15let everything come together, get it to where that butter is cold and firm, and then get these

07:20on the baking tray.

07:39Okay, so I'm going to go ahead and just flour the surface a little bit, and then you're going to

07:42just roll this into a round. So by chilling this in the fridge, it makes that butter nice and cold and firm.

07:59You definitely have to work for the biscuits, you know? If you're going to eat this, you've got to work hard.

08:04So you want to do about 14 inches. If you're going to call something a prize, anything, it can't be little.

08:16With this kind of breaking like this, I'm going to show you a tip and trick. Not really.

08:22Just work it together. Okay, I'm going to get my cookie sheet. I'm going to just go three across,

08:30five long ways. You want your biscuits to touch. That actually helps them rise. And I'm using a

08:37three and a half inch biscuit cutter. And you can kind of reshape them a little bit just because

08:42they're so cold right now. I think it's fun to really rethink breakfast. How can you be creative

08:48with it? And so I think little things like this, just taking a plain biscuit and then adding

08:54the best of ingredients to it feels like a no brainer.

09:01We will just make two more because you can't not, I'm not going to waste any of these. I'm going to

09:08do an egg wash really quick, which is just one egg and a little about a tablespoon of buttermilk.

09:15This will just ensure that they're nice and golden brown. It gives them that really finished look

09:24when they're baking. You know, normally when I do this biscuit, I serve it with like a biscuit and

09:30gravy. You know, Chip always likes to have like a meat, not only in the biscuit, but just like a crunch

09:35on the side. So I'll serve it with bacon, eggs, and it just feels like a nice well-rounded meal.

09:43Bacon and eggs with bacon and eggs. You know, you're never too much of a good thing, right?

09:47This is also something fun if you are hosting a baby shower or you're doing a brunch.

09:51It just feels a little extra unique to bring something like this in a cute little basket.

09:57Okay, so I am going to put these in the oven, set at 400 for about 15 minutes. And while we're

10:05waiting on these prized pig beauties, I want to show you something cute outside.

10:09Oh my goodness. There they are. Hi, baby ducks. So they really love Crew. They think Crew is their mom.

10:34And so I like to get them out. So when he comes home from school, he can play with him.

10:39Chip got me these ducks for my birthday. And what I've learned about ducks when they're babies,

10:45whoever they're with the most, they assume is their mom. And so when Crew's in here,

10:51my favorite thing to watch is no matter where Crew goes, these ducks just run and they're right behind them.

10:57Crew and I started growing these little strawberries. So I'm going to pick these

11:05because here at the farm, these don't last long. Hi, babies. Do you like these strawberries?

11:16See if they'll follow me. Come over here. I'm your mom. Yes.

11:20Y'all. Now I'm their mom. Come on. Oh my goodness. Can you hear their little feet? Okay. Come on,

11:37ducks. Look. And just like that, they're trained. Come on, duckies. Oh, they're over it. Okay,

11:46duckies. Crew's coming. Okay. I got to go get the prize pig out of the oven. Sounds kind of weird

11:53saying that outside. Oh, goodness. Those look so good. That egg wash definitely helps get that

12:11golden rich color, but they're pretty good size biscuit. And so imagining this for breakfast with some eggs.

12:20It's like a flavor burst.

12:25Okay.

12:31We won again. We won the prize.

12:35First place again for the 10th year in a row. I can't believe it.

12:38That is good. It is just buttery. It's savory. It like hits on everything that you're wanting for

12:46breakfast. It's like all of that goodness in one puck. It's got to be a better word than puck.

12:55It's like all the best things in the morning in one portion. And if you ask me, you can never do too

13:02many biscuits. So tune in for my next episode where I show you how to do, just kidding. I'm not going

13:08to do another biscuit, but I think that's the fun, magical part of cooking is just taking something

13:13that you love, giving it a twist and creating something that's all your own. I want to do the

13:18same thing with this next recipe that I'm sharing with you. It's taking this baked oatmeal goodness.

13:23It's warm. It's delicious. There's maple in it. You can put pecans in it. And then I love to top it with

13:30a brown sugar cinnamon milk. And it's just a unique way to eat oatmeal. It's a different way.

13:38And when I think about my kids, the oatmeal that they love is that brown sugar cinnamon flavor.

13:43And so this is just taking that and elevating it a bit. So you're going to need rolled oats.

13:50I've got maple syrup, melted butter, and I'm going to start with a cup and a half of milk,

13:56two large eggs. You're going to whisk all this together,

14:03salt, and then a quarter cup of melted butter,

14:07three quarters of a cup of maple syrup.

14:20Wow. That sounded dramatic. And then I'm going to get my baking powder and cinnamon.

14:29So it's a teaspoon of cinnamon and then a teaspoon and a half of the baking powder.

14:36What I love about this recipe is you can add so many different things to this,

14:42you know, whether it's seasonally, if you want to do baked apples, you could do cranberries,

14:47literally anything that you can add into this. I'm adding pecans because I'm keeping it pretty simple

14:52and I'm going to serve it with berries. But this is where you can just experiment.

14:58I'm going to add in a teaspoon and a half of vanilla.

15:02And it's three cups of the rolled oats. I like to use rolled oats because it makes it chewy.

15:11So I tend to use rolled oats in most of the recipes instead of still cut oats.

15:17And then I'm going to just grab these pecans and you can do quarter cup, half a cup. I'm going to just do

15:26a little bit and that's it.

15:28This is something, like I said, that we created for the fall menu. So it does have all the best flavors

15:34of fall. But this is something you can eat year round and just modify it with whatever you want

15:40to add to it. Okay, so I'm going to get my baking dish really quick. So this you want to serve pretty

15:48thick. You don't want thin slices. So this is an 8 by 11. But I'm going to go ahead and pour all of this

15:54into this dish.

16:03Okay, so that is it for the baked oatmeal. Now I'm going to put this in the oven for about 45 to 50 minutes

16:08at 350. The key here is once it's finished, you're going to want to let it cool before you cut into it.

16:15So I'm going to get this started and then I'm going to show you how to whip together the simple

16:19syrup that you add into the milk that you serve on top.

16:25The simple syrup for the milk just brings in just a really rich, warm flavor. It's like comforting.

16:33It's not too sweet. And so the idea of this going with that baked oatmeal is like the perfect pairing.

16:38It really brings all of the best flavors together. It's just a third cup of brown sugar.

16:46And then a third cup of water.

16:53And then it's a quarter teaspoon of vanilla bean paste. You can use vanilla extract,

17:00but what I love about the paste is it's a really concentrated vanilla flavor. And then a pinch of

17:07cinnamon. I'm just going to whisk this together.

17:16And you're going to bring this to a boil. And then once it's boiling, you're going to let it boil for

17:20about three minutes until that sugar is dissolved. And then this is what you end up getting. This is

17:24something that I like to make in batches because you can add this to your coffee,

17:28your smoothie, lattes, also just a sweet little gift.

17:34So I'm going to check the oatmeal bake. I think it's almost ready. I can smell it. It smells delicious.

17:39Once that's ready, I'm going to let it sit for a second,

17:41and then I'm going to show you how it all comes together.

17:50Oh, that smells so good. Yeah, I think it's also fun when it's pretty. It's kind of extra rewarding

18:01when it's pretty. So for this recipe, you want to use two cups of warm milk.

18:10I'm going to let that cool for a second. But here with the two cups of milk,

18:15you're going to add about two tablespoons of the simple syrup.

18:22Two tablespoons-ish.

18:23I'm going to just shake this up. But this is what you're going to end up pouring over the oatmeal.

18:38Did you see that?

18:41Okay, so I've got the simple syrup in this warm milk.

18:46I'm going to cut in a little square. And this is thick.

18:49Oh, that looks so good. And it smells so good. So I'm going to add that.

18:56And then this is where you can just garnish it and get creative with whatever you like.

19:01Pepitas, because look how pretty green is.

19:06Some strawberries.

19:10I mean, you know, oatmeal is like a staple for breakfast,

19:13but I feel like this really is a beautiful way to serve.

19:20breakfast. So then I take this beautiful thing and then I'm going to pour the milk over it.

19:26And then it's time to eat.

19:37Okay.

19:37I'm going to switch out this fork for a spoon because I wasn't thinking. Thank you, sir.

19:51Let's try that again.

19:56So what I love about this is it's taking oatmeal and it's just making it more of an experience in the

20:01morning. You've got the fresh berries. You've got this warm milk that has the syrup in it. That's

20:07like a little vanilla, brown sugar, cinnamon. It's just warmth and comfort in a dish.

20:15I think I really need to

20:19sit down to enjoy this.

20:21To be honest with you, I don't like the texture of oatmeal. The texture is kind of mushy and it's

20:30like, sure, add some brown sugar on top, add some pecans. But I'm incorporating all of that into the

20:37bake. And then what I'm adding on top of it, that's where the sky's the limit. Milk's a secret ingredient.

20:42Tastes like melted ice cream, to be completely honest with you.

20:45Leave it to Joe to take a healthy breakfast and make it unhealthy. Brought to you by Not Oatmeal.

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