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The Pioneer Woman Season 40 Episode 6
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FunTranscript
00:00Here's what's happening on the ranch.
00:05Things are getting very cheesy.
00:07Creamy mascarpone is in the spotlight in beautiful, sweet mascarpone cheesecake bars with a cheery cherry topping.
00:15Oaxaca cheese and sharp cheddar are the divine duo that elevate classic cheese enchiladas.
00:22Pepper Jack and Colby Jack team up in a favorite drum and dip.
00:26Beer cheese for two.
00:28Then Brie stars as a perfect appetizer or starter with a crispy caramel topping in next level amazing Brie brulee.
00:37Here's my motto, more cheese please.
00:42Hello cheese lovers.
00:44You have come to the right place today and I'm so glad you're here.
00:47I am going to celebrate my favorite ingredient on earth in all different forms.
00:52Starting with mascarpone cheesecake bars.
00:56I've got to start things off sweet.
00:58I am going to show you how to make the best cheesecake bars.
01:02The great thing is you don't have to cook it in a big springform pan and you don't have to worry about a great big crater down the middle.
01:10These bars are great for potluck or entertaining.
01:14Alright, I've got some graham cracker crumbs in the bottom of this parchment lined pan.
01:19And I just added some finely ground walnuts and adding some sugar and a nice pinch of salt.
01:27Alright, and I'll mix these together before I add the butter to bring this crust all together.
01:34Now I've got some melted butter in this pitcher and before I add it into the crumbs, I'm going to go ahead and spike it with some vanilla bean paste and I'll stir it out together.
01:46So I'm going to stir the crumbs around while I pour this buttery vanilla mixture in.
01:54And you just want to add the butter to make the crumbs kind of come together.
01:59Alright, the crumbs are all moist, so I'm going to use one of these measuring cups to just press them really firm in the pan.
02:10You want to get all back to the edges and you want it to be flat.
02:14Okay, that's it for the crust.
02:18And the crust is an important part, but it's not the most important part.
02:22Most important part is the cheese.
02:24I've got three containers of mascarpone cheese and I'm going to add some sugar.
02:31Just a little bit.
02:35Some is kind of a funny word sometimes.
02:37It can mean a lot of different things.
02:38So before I add anything else, I'm just going to beat these together and that way the mascarpone will get a little bit softer, a little bit more creamy.
02:50Okay, so now I can add some sour cream.
02:55And so I'll mix this in.
02:58And then once it is well incorporated, I'm going to start adding four eggs and I'll just drop them in one at a time.
03:06Just so everything stays really light and the eggs mix in very, very well.
03:13All right, I'm down to one more egg.
03:17This is looking incredible.
03:21All right, and just before it's all mixed together, a little more vanilla in the filling.
03:27Ooh, I got a little generous with that.
03:29And I'll just mix it together.
03:31Okay, and then when everything is totally silky smooth, it's ready to go into the crust.
03:42So, it's as easy as this.
03:45This is one of those very photogenic moments.
03:50Oh my gosh.
03:52I don't want to leave any of this behind.
03:55That's it for the cheesecake part.
03:57I just want to make sure this is spread evenly over the crust.
04:01Okay, now it's time to put this in the oven.
04:04I'm going to bake it at 350 degrees for 45 minutes.
04:07And then I'll turn the heat off, let it sit in the oven for 10 minutes.
04:12Then I'll crack the door and let it sit in there for another 10 minutes.
04:16And while it's baking, I'm going to have a pan of water in the rack underneath just to keep things really moist.
04:23Then I'll take it out and let it cool for a bit.
04:25See you back here then.
04:35Okay, the cheesecake base is out of the oven and it's been cooling just a little bit.
04:40But the great thing is I'm going to cover the cheesecake with this beautiful cherry sauce.
04:47It is so yummy.
04:49Perfect combination with that mascarpone cheesecake.
04:52Let me show you how I made this.
04:54The cherry topping is very quick.
04:57I just tipped 4 cups of frozen cherries into a pan, added 1 1⁄2 cups of sugar,
05:03mixed them together, brought them to a boil, and cooked them for about 5 minutes until the sauce thickened slightly.
05:10Then I poured in a slurry made from 2 tablespoons of cornstarch and 4 tablespoons of water, stirred it into the cherries, and boiled the topping for another couple of minutes until it was thick and glossy.
05:23Then I turned off the heat and let it cool.
05:26So I'm going to spoon this topping all over the surface of this cheesecake.
05:32And by the way, as I do this, please notice the complete lack of cracks in the surface of this cheesecake.
05:40And that's because I use that pan of water.
05:44And also the stage of letting the cheesecake sit in the oven with the oven off also helps that along.
05:52All right, so now you need to let the cheesecake chill in the fridge for at least 4 hours.
06:02A lot of times overnight is better.
06:05But I don't want you to have to wait that long to see what these look like.
06:08All cut into these neat little squares.
06:12Well, they're not really little.
06:13I was generous with the squares.
06:16But, oh man, look at this.
06:19I love how it totally covered the brown surface of the cheesecake.
06:23And then every now and then you get a little drip of that cherry sauce over the side and that mascarpone filling.
06:31Wow, wow, wow.
06:32Well, if you are a cheese lover, but you're also a sweet tooth, look no further than these.
06:40You will love them.
06:44I have made a lot of enchiladas in my life.
06:48And I don't think there's ever been a batch that my family and I didn't love.
06:52But my favorite of all time is just good basic cheese enchiladas.
06:57So I'm going to show you my favorite way to make them, starting with a homemade sauce,
07:02which I think makes all the difference in this dish.
07:05So I started by sautéing some onion and red bell pepper in some olive oil.
07:11And they're really, really soft and have beautiful color.
07:14So I'm going to add some chipotle chili powder.
07:18Nice big tablespoon.
07:20And then a couple of teaspoons of cumin.
07:24And salt and pepper.
07:27This looks great.
07:28So before I add any liquid, I'm going to sprinkle over some flour.
07:34And this helps the sauce get just a little bit of a thicker consistency and makes it not too watery.
07:42This pan is really hot.
07:44You want to stir this mixture around just so the flour isn't raw.
07:49All right.
07:50That looks great.
07:51So for the liquid, I'm adding some chicken stock and then a can of tomato sauce.
07:59And I'll stir that together and it smells so good.
08:03So I'm going to let this sit and bubble up and get a little bit thicker.
08:07And that is a good time for me to get the cheeses ready.
08:11Because when it comes to cheese enchilada, it really is all about the cheese.
08:15You can use any kind of cheese you want.
08:18I am using Oaxaca cheese and cheddar.
08:22So this is actually going to be inside the tortillas and it's going to be on top of the enchilada casserole.
08:29So I hope I have enough.
08:31The more cheese, the better, if you ask me.
08:34Okay, that is all mixed together.
08:36So I'm going to grab the sauce, which I know is ready by now.
08:41Look at this.
08:42It's amazing how quickly this comes together.
08:46And you can see all of these chunks of onion and bell pepper.
08:51You can leave it as it is, but I like to blend it so that it's nice and smooth.
08:56So I'm going to use the immersion blender and go right into the pan.
09:02This is such a small amount that it's really not going to take long at all.
09:07All right.
09:09That looks fantastic.
09:11So before I start building the enchiladas, I'm going to pour about a cup of this sauce
09:17into the bottom of the baking dish.
09:20You don't have to be too exact with it.
09:23You just kind of want to get a little bit of sauce coating the bottom.
09:28And building these cheese enchiladas is so simple.
09:32So I have some corn tortillas.
09:35And then I'll just grab two or three tablespoons of the cheese mixture.
09:40It's always good to grate a little more cheese than you think you need
09:44because you will use every last bit of it.
09:48And then just roll the tortilla as tightly as you can.
09:52And now I'm going to put this seam side down in the pan over the sauce.
09:56And I'll do the same thing with the rest of the tortillas and cheese.
10:02Okay.
10:03The enchiladas are all assembled.
10:05So as you probably guessed, I'm going to pour the rest of the sauce all over the top.
10:13I think that is great.
10:15Now I have cheese left over.
10:17And there's no way I wouldn't add this to the mix.
10:21So I'm just going to sprinkle this all over the sauce.
10:27Again, the more cheese, the better.
10:30All right.
10:30This is ready for the oven.
10:32So it goes into a 375-degree oven for 20 minutes.
10:38And then I'll take them out, let them sit for five minutes, and then garnish the top.
10:44I cannot wait.
10:45It is so hard to wait and let those enchiladas sit for a few minutes, but it is always worth it.
10:54It just makes it easier to serve up.
10:56I'm going to sprinkle beautiful cilantro leaves over the top.
11:01And an individual portion is about six enchiladas.
11:05No, I'm just kidding.
11:06I'm going to go with two, but it's so tempting.
11:09So get a long spatula and then just right onto the plate.
11:17It should slide right off.
11:19If it's messy and cheesy, well, that is a very good sign.
11:23I love sour cream with any enchiladas.
11:26And I just put a dollop right on top.
11:30Goodness gracious.
11:33Well, I would say this is the perfect weekend meal if you're having friends over.
11:38It's also the perfect meal for a Monday night with your family.
11:42It's also the perfect meal for Tuesday night and Wednesday night.
11:46And you get the idea.
11:50Mmm.
11:51A cheese celebration.
11:56I will work cheese into any type of food at any time of day.
12:02And there are lots of cheesy opportunities at snack time.
12:06Well, one of my favorite snacks is sort of a queso-like dip.
12:11It's called beer cheese.
12:13You can serve it hot.
12:14You can serve it cold.
12:16But trust me, you're going to want to serve this.
12:18So I am making beer cheese for two, as you can imagine.
12:23Lad is my plus one on this.
12:25I just grated some pepper jack cheese.
12:28And I have a little bit of Colby jack cheese that I also grated.
12:32So now it's on to the skillet.
12:34I've got some butter that I have been melting.
12:37And I'm going to add some garlic, just so it can immediately start flavoring the base for this dip.
12:45And this is so good for, like, football games or just a casual appetizer before a meal.
12:51Okay.
12:52Oh, my gosh.
12:52I smell that garlic.
12:54It's amazing.
12:54So I'm going to sprinkle in some flour.
12:58And this is just going to be a little bit of a thickening agent for the cheese dip.
13:06Okay.
13:06This is looking good.
13:08It's starting to kind of cook.
13:10So I'm going to add some salt and pepper to make sure this is plenty seasoned.
13:16And then, of course, a little bit of spice is nice.
13:19I think crushed red pepper flakes is my favorite form of heat.
13:23It's just so easy to spice things up a little bit, but it's not overpowering.
13:29So I'll stir those in.
13:32And for the liquid, I'm going to add some half and half and then the beer.
13:36This is one of the star ingredients.
13:39And it doesn't take too much.
13:40I'll just add a nice, healthy splash.
13:44Another little healthy splash.
13:46And then, before I stir everything, I'm going to add some Worcestershire sauce, just a little bit.
13:54And one of my favorite things to add to, like, a cheese fondue is Dijon mustard.
14:00It is so, so good.
14:03All right.
14:03This is already starting to thicken up.
14:06I smell that beer.
14:08Oh, my gosh.
14:09That is the best smell.
14:11You know what?
14:12I love it so much I want to add a little more.
14:14There's kind of a fine line.
14:16You don't want the dip to be too liquidy, but you definitely want to taste that delicious beer.
14:21So it's time to add the cheese.
14:24I just kind of add a couple of fistfuls and start to stir it in.
14:29I'm going to turn the heat way low under the pan.
14:33And then you stir it.
14:35And then when it's pretty much melted, just add another fistful.
14:41A fistful of cheese.
14:43That may be my next memoir title.
14:46I have a lot.
14:48I'm going to have to write a lot of different memoirs to use all the funny titles that I come up with.
14:53You want to keep stirring constantly until the cheese melts
14:57because you don't want it to burn against the bottom of the pan.
15:01But the pan needs to be hot enough to really get it to that silky stage.
15:06And we are there.
15:08So I have a little bowl.
15:11This is probably not big enough to serve the whole amount,
15:16but I'm going to try really hard not to drip this all over the place.
15:21But you can see this texture, how wonderful it is with the crudité that I'm going to serve it with.
15:28But it's also great as a cold dip.
15:30It's just a little bit thicker and more of a spreadable situation then.
15:36I cannot believe how much I can smell that beer.
15:40All right, now I'm going to put together the crudité to serve with this.
15:44This is a fun selection with mini peppers, baguette cubes, mini carrots, pretzels, and apple slices.
15:52All perfect to dip in the cheese.
15:55Beer cheese coming in.
15:57What a beautiful platter.
16:00And honestly, there's enough crudité and dip that it would serve as a meal for Lad and me.
16:06That's kind of the beauty of empty nesting.
16:08If you just want to have cheese dip and veggies for dinner, you can do it because you don't have a bunch of kids to feed.
16:16All right.
16:17Honestly, I made this for Lad and me, but he better get over here fast.
16:21This stuff is going to disappear.
16:24Ooh, here I go.
16:26Of course, I went for the pretzel.
16:28We'll save this healthy stuff for later.
16:33Mmm.
16:34Whoa.
16:36Dip, dip, hooray.
16:38Well, I have really enjoyed sharing these cheese-centric recipes with you,
16:46and I am going to end with something special that some of you might not have heard of.
16:52You ready for this?
16:54Brie brulee.
16:55It's basically baked brie with a crispy sugar topping,
17:00and it makes for the most wonderful appetizer or starter for a meal.
17:06You will not believe how good this is and how easy it is to make.
17:10So I just cut the top rind off of a wheel of brie,
17:14and I basically kind of shaved it off because I wanted to preserve as much of the brie as possible.
17:20So I'm going to put it onto a baking dish,
17:23and it's lined with foil just in case I have a little bit of a mess on my hands.
17:27And I'm going to drizzle on some honey.
17:33All right, and then I have some really finely chopped rosemary,
17:36and I'm just going to sprinkle on a little bit over the honey and the cheese.
17:43So before I brulee the top, which is just like creme brulee,
17:47I'm going to put it into a 350-degree oven just for about five minutes.
17:54And here's the thing.
17:55You need to keep your eye on it because you don't want it to get so melty that it starts to run.
18:01So the second you see it really warm but still together, take it out.
18:06That's what I'm going to do, and then I'll brulee the top.
18:08You're going to love this.
18:09The brie is to the melty and gooey phase without being to the runny phase.
18:20Oh, it's just perfect.
18:23So it's time to brulee the top.
18:27I love that rosemary on there.
18:28So I have turbinado sugar, and I'm just going to evenly sprinkle it
18:33all over the surface of this melty brie cheese.
18:37And then I'll grab the kitchen torch, which you really need to have this to brulee the top of this.
18:45Here we go.
18:47And you want to kind of work fast, but it does take a sec to really get that sugar melted.
18:56Now, you don't want to hold it still in one place
19:00because you don't want to, like, start a fire with the brie.
19:04Okay, so you just want to keep going, and you're going to see that sugar start to bubble up and burn.
19:14Okie doke.
19:15Okay, now I just need to give the brulee topping about 10 minutes to harden,
19:20and then I'll put it on a platter with some other yummy things.
19:23Well, in that 10 minutes, that sugary brulee topping hardened,
19:32so I'm going to carefully transfer this to the center of a board.
19:39And now I'm just going to arrange all the pretty things around it.
19:43I have a very Roman-looking cluster of grapes.
19:47I love that.
19:48I just thought I'd leave it whole.
19:49I was going to break it up, but it's so pretty.
19:52And then I just have some little bundles of different sausages, salamis, sopracetas.
20:03They look amazing.
20:05And then a couple of different kinds of crackers, little rice crackers and multigrain.
20:12I think this looks pretty much perfect.
20:16So, who wants to listen to the crack?
20:20First, I'm going to get a cracker ready.
20:22All right, ready?
20:23Here we go.
20:26Ooh, that's so satisfying.
20:28And look at this little shard of burnt sugar coming off of that brie.
20:36And it's still warm.
20:38It's just set a little bit, so the brie isn't so soft that it's running all over the board.
20:44Well, I sure hope you've enjoyed all these cheesy ideas.
20:48I should say, deliciously cheesy ideas.
20:51When it comes to cheese, if it's wrong, I don't want to be right.
20:57Cheers, friends.
20:58I mean, cheese, friends.
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