Magnolia Table with Joanna Gaines (2021–…): Season 1, Episode 4 - Weekend Game Day Snacks - full transcript

What is today?

Today's Philly cheesesteak
day, right?

Is there anybody
from Philadelphia?

So no one's going to be
judging me in here?

I hear it can be quite
controversial.

A real Philly cheesesteak? Yes.

New York.

[ Laughter ]

Welcome, friends, to my kitchen.

Just kidding. Okay.

Those are strong.



Mmm. Mmm.

When it comes to cooking,
I'm not a fancy person.

We're going to just
do this very gracefully.

But I love being in the kitchen.

So let's talk biscuits.

So you just scooch them around.

And a lot of what I like to cook

are simple meals
that bring people together.

We've got a lot of people
to feed today.

So whatever you're wanting
to make at home...

This is going to get old
if every time I'm like,

"Oh, so good."

...just get creative
and have fun with it.

This is the dream bite.



Because at the end of the day...

You want to help
Mama cook today?

...it's these moments
at the table

with family and friends...

Perfect!

...that matter most.

♪♪

If you are looking for
low calorie, low fat meals

that you can whip up
in like under 20 minutes,

this is not the show for you.

But if you are hungry for some
yummy Philly cheesesteaks,

French onion dip and chips,

Hasselback potatoes,
and peanut butter brownies

to top it off,
don't change the channel.

This is a meal that feels
like a family affair.

So I'm going to start
with dessert.

I'm going to show you
the brownies first,

and then we'll move
into the Philly cheesesteak.

Okay, so I have a 9x13
grease pan,

and then you're going to
want to have the oven at 350.

[ Gasps ]

Crew!

Where's your dad? You want
to help Mama cook today?

You want to crack an egg?

How many eggs are there?

One, two, three.

[ Laughs ]

That's really good.

Oh, you want to crack it. Okay.

Here, here. Let me help you.

Oh, Lord, please. Ready?

That is perfect.
That is perfect.

Can someone throw me
a white towel?

Thank you.

Okay, what are you doing today?

Do you know
that Ella's upstairs?

Okay.

You want to go to the garden?

Let me get my scissors.

Okay, let's go.
You gonna hold my hand?

Okay, let's go down the stairs.

Hey, you want to pick
a couple of flowers?

Look at all the flowers.

Isn't that pretty?
You want to smell it?

Okay, can you hold that
and be real careful with it?

When he smells, he blows out.

Mama's going to cut some basil.

Smell this. This is Basil.

What do you think?

Is that kind of strong?

Crew! Where have y'all been?

I've been looking
all over for him.

It's Dada. Hi, Chip.

I've been looking
all over for you!

What have you been doing?

He's helping his mom.

Oh, my goodness. What?

Crew, listen, you cannot run off
and cook with Mama.

Yes. He's doing so good, Chip.

Who's your favorite,
Mama or Gaga?

- Gaga.
- Hey!

Let's try this again.

Who's your favorite,
Gaga or Mama?

Mama. Okay.

Crew, listen to me.
You cannot run off.

I've been looking
for you downstairs.

What a sweet surprise.
Where has he been?

I turned around for two seconds,
and he was gone.

He did come from the upstairs,
which was hilarious.

It's like he just drove here
on his own

with his suitcase.

We were downstairs,
bringing some of those rocks.

And I looked back,
and he was gone.

Yeah, he wanted to hang out
in the kitchen with his mom.

Well, how's it going? Good.

How are you feeling? I'm good.

We're doing
Philly cheesesteak today.

Oh, my gosh.
He's trying to climb in there.

No, let him climb under
like a rabbit.

I think his head will get stuck.

Crew, Crew,
try to climb underneath there.

Go under the gate like a rabbit.

Yeah. Go under.

Crew, I'm going to open
the gate for you.

You can go in there.

Hey, Crew, look at that water

right in front of you.

Chip, why don't you hang out
with him for a second?

I know you got to go.

Seriously, see
if you can climb under

that little hole like a rabbit.
His head is large, Chip.

He's got a big head
like his mama.

Okay, so if you want to
stick around for lunch, you can.

But I know you've got work.

Babe. I can't stick
around for lying.

Fine. I wish.

But Ella's here.
Baby, listen to me.

A true cowboy eats
a big breakfast

and works through lunch.

And you eat a supper, right?
No, supper is lunch.

Dinner is supper. Oh, got it.

It's complicated. Okay.

All right, babe,
I love you. Adios.

Bye, Crew.

Bye, Mom. I love you!

I love you. [ Laughs ]

Now all I got to do is cook.

By, Jo.

Bye, baby. I love you/

Okay.

Yeah.

Nice work! Nice!

Okay, let's go.

MAN: And we're back.

Okay, so sorry about
that little interruption.

I am making brownies.

I want to get these finished
before I start on

the Philly cheesesteak.

Crew has already cracked
the four eggs,

but I'm going to move over here
to the stove

and melt 2 sticks of butter,
which is a cup of butter,

and then 1/3 cup
of cocoa powder.

We're making the batter
that'll make the brownie fudgey,

give it that texture.

Then you've got that layer
of peanut butter

and then the icing,
and it's just so decadent.

I never use that word,
but I just... it came to me,

so I said it... decadent.

So here, this is finished.

I'm going to go ahead
and take it off the heat,

and then we're going to come
back over to the island

and make a dry mixture.

So we are going to do
2 cups of sugar

and then a cup
and a half of flour.

And then kosher salt.

Four eggs.

Make sure there aren't any
egg shells in there,

since we did that
together there.

A teaspoon of vanilla.

Maybe a teaspoon and a half.

And then you're going
to blend this.

This cocoa mixture,

it'll actually
thicken up as it's cooling.

Now I'm going to go ahead and
add this, and is the texture.

This is what makes
these brownies so good.

We are going to mix this
for two minutes.

At home, you know I've been
cooking when every single drawer

is open, every cabinet's open,
like, every time Chip walks in,

he doesn't understand
what's happening.

It's kind of like,
"I'm in the kitchen,

Everyone get out, it's my time."

Okay, so this has been mixing
for about two minutes.

So now we're going to go ahead
and spread it in the pan.

This is something I make
maybe once a month

just because
it's a really rich dessert.

I don't want the kids
getting sick of it.

But who doesn't love
peanut butter and chocolate?

Then you're just gonna
spread it out evenly,

and then we're going to put it
in the oven at 350

for 20 minutes.

While that is baking,
I'm going to go ahead

and make the French onion dip.

And when I say onion,
I mean a lot of onions.

I'm going to chop
to Vidalia onions.

They're a sweeter onion,
and then I have two shallots.

So once these are finished,
I'm going to go throw them

over there in the pan,
and we're going to saute them

for 25 minutes.

What did we do
without these things?

Okay.

We're going to dice these
little guys.

Ooh. Those are strong.

Ooh!

Okay, I'm going to start
sautéing these onions.

So I'm going to go ahead
and get another stick of butter.

We should do like a butter
count on this show.

We're in business.

Okay, so typically
when you saute onions,

it's five to seven minutes.

With this process,
what we're doing,

we're caramelizing these onions.

We want the onions to become
kind of like a jammy texture.

So the key here
is just kind of low and slow.

And I know this looks like
a lot of onions, and it is.

But what it becomes,
it's kind of like spinach,

when you put spinach in
and you start sautéing it

and like a whole bag
turns into one tiny plate.

Okay, we'll let those sit,

and then going to check
on the brownies.

Okay, that's finished.

And I'm going to let this
cool off for about 30 minutes

because the next layer
is just creamy peanut butter.

And so while that is cooling,

we want to just let this
continue to get soft.

And I can't wait to show you
as it starts caramelizing

what happens to these onions.

JOANNA: So it was a fun little
surprise to see Crew and Chip.

We've got a lot of
chopping today,

so hopefully Ella
will come help me

with the Philly cheesesteak.

She loves to chop things.

So these onions have been
sautéing for 25 minutes,

and you can see
how the onions have shrunk.

And I'm going to add in two
garlic cloves that I've minced.

And I'm gonna let
the garlic sauté

for just about a minute,

just until you can
start smelling it.

And then I'm going to put
all of this on a pan.

Just a little kick.

So I'm just going to spread
these out on the pan

so that it cools quicker,

and I'm going to go
stick these in the fridge.

Okay, so while the onions
are cooling,

I'm going to go ahead
and make the creamy base,

which is three cups sour cream,
but only two cups of mayonnaise.

And then I've got two teaspoons
of fresh lemon juice

and a tablespoon
of what they like

to call Worcestershire sauce.

If I say it slow,
I'll say it wrong.

Got that.

And then it is about a half
a teaspoon of salt, pepper.

And then celery salt,
a tablespoon of celery salt

for just a little more flavor.

Okay?

And I'm going to mix that.

This French onion dip
is so good.

Okay, so this is well blended,
and I bet my onions are cooled.

Yes.

So now we're just going
to chop these onions

while they're in this
kind of caramelized state.

You want a bite size,
but it just depends on

kind of the texture
you're going for.

But can you believe
this is the onion?

You saw how big that bowl was.

So I'm just going to chop them
into smaller pieces,

especially because my kids,
who don't like onions,

actually don't realize
these are onions

when they're small like this,
and they love the dip.

But there's something about
that process of these

being in the pan for 25 minutes.

It really kind of
breaks down the sugar.

So this is a nice, sweet palate

that we're mixing with
this tart cream mixture.

And so when you put it together,

it's really a nice mild
dipping sauce.

So I'm going to stick this
right back into the fridge

so that these flavors
can kind of marry

and all of it
just comes together.

Oh, that is so good.

Stick this in the fridge,
and now the brownies are cooled.

So we're going to go ahead and
spread the peanut butter on top.

And you can see how this texture
is just a chewier brownie.

I really love the texture
of these brownies.

And then I've got two cups
of peanut butter

that I put in the microwave
for about 30 seconds.

You want it to just be
a little softer.

It spreads easier.

When you have one bite
of these brownies,

it's worth all of the effort,
I promise.

There's a version of this
in my second cookbook,

and a friend actually
shared this recipe with me.

So we call these
Lucy's peanut butter brownies.

Once this is spread everywhere,

I'm going to put this
in the freezer for 30 minutes.

And what that does
is it gets everything set

so that when you cut these,

you're cutting them
really clean.

Otherwise, it'd be pretty messy
and hard to cut out of the pan.

Okay, I'm gonna
put these in the freezer,

and then we're
going to start on the icing.

So while I'm doing the icing,

I'm also going to be doing the
butter blend for the potatoes,

which is a stick of butter,
olive oil, salt, pepper,

and some garlic.

So for the icing, I'm going to
start with a stick of butter.

Surprise, surprise.

This is, I think,
now the fifth stick of butter.

And this first part
is melting the butter

and then 10 large marshmallows.

And you're going to want
to whisk this until

it's completely melted.

I just want to show you this
so you know at home.

It's okay.

It's not pretty,
and that's fine.

So don't freak out.
It looks like we're making

cottage cheese right now,
but we're not.

We're making icing, I promise.

Now I'm going to add
a quarter cup of cocoa powder

and 1/3 cup of milk,

and then 4 cups
of powdered sugar.

This is an accident
waiting to happen.

But I'm going to do
this nice and slow.

I need to be whisking this
as I'm pouring it in.

Turn the heat down a little bit.

So you want to gradually
add in these ingredients,

especially the powdered sugar,

just because the heat
is still on.

Powdered sugar,
if you want the consistency

to be a little thinner,
you do less.

If you want it thicker,
you do more.

And once it's smooth,
you're done.

So you just need to whisk this
until it all comes together.

This is like my workout
at the range.

This is how I justify
eating brownies.

My arms are burning.

So this is, it finished.

You can you have that texture
of that marshmallow.

So I'm going to pull out the
brownies and spread this on top.

Okay, so as you can see,
the peanut butter is stiff now,

so it's going to allow
for this icing

to just go over it
really easy and smooth.

What I love about the icing
is the marshmallow

makes it just kind of thicker.

And then you've just got
that thin layer

of peanut butter in the middle.

So now that this is iced,

I'm going to put this back
in the freezer

for another 30 minutes
and let it set.

And next, we're going
to do the potatoes.

So the history behind
Hasselback potatoes

is there's a restaurant
in Sweden named Hasselback,

and this is how they prepared
their potatoes.

These are Yukon gold potatoes.

So there's a couple of
different ways you can do this.

This is one trick.

Two wooden spoons,
letting it sit in the middle,

and then you kind of
hold it like this.

And what that does is
prevent you

from cutting all the way
through the potato.

You're going to cut thin slices,
but then keep the base.

So this is the goal, you see,
and then you just...

See how you can fan
that open like that?

And you want to fan them out
when you pour that

butter mixture over him so it
can get in all of those cracks.

I'm gonna stick that in the pan.

Sometimes I like to see
if I cannot go with the spoons.

It just seems
a little more daring.

So it's a little more fun
just going a little quicker

and doing it this way.

There.

Okay.

Sometimes this can happen,
and just stick them back in.

Maybe it should do the spoons.

Okay, so I'm going to go ahead
and grab the butter.

And I'm going to just spoon it
over the potatoes.

And my oven is set at 425.

The texture is so nice because
the middle

is soft, but then the outside
has got like

a crunchier texture.

You want to just spoon
the entire mixture.

Try to cover the whole potato.

Try to get it nice and shiny.

Okay, so I'm going to put
these in for 45 minutes,

and while that is cooking,

it's time
for Philly cheesesteak.

So I talked Ella
into cooking with me.

She's going to help me
with the Philly cheesesteak.

There's a lot of cutting.
I've got to cut the meat.

She's going to cut the veggies.

And with the Philly cheesesteak,

I love to use different
kinds of peppers.

I've already cut the onions,
the white onion.

And, Ella, I'm going to give you
a smaller knife.

I need all of those chopped,

and then I'm going to start
slicing the meat.

So a trick to slicing the meat.

It's easier to cut when
it's been in the freezer

just for a little bit.

Don't freeze them, but just
getting them a little harder.

And today I'm going to just
be working with a rib eye.

You can use really
any cut of meat you want.

And I'm going to cut off
all the fattier areas.

And this is all preference.

But typically you
want it thin strips.

It cooks really quick.

And this is about
as thin as I can get.

Ella, you got it, baby?

- Yes.
- Okay.

Be careful when
you're using that knife, okay?

And watch your fingers.
So look at me.

You don't want to put
your fingers out like this.

You kind of tuck him
in like this.

- Okay.
- You got it?

It is funny that any time
I'm chopping something,

you beg me to chop.

Why do you like chopping?
It's kind of satisfying.

What's your favorite
thing to cook?

Pot stickers. Pot stickers.

And then if you were
to make any dessert.

Probably just like a cupcake.

Cupcake. That's fun.

Okay, so I've got this
thinly sliced meat,

and I'm cooking these
on a griddle,

so I've got that warming up.

But first, I'm gonna wash
my hands really quick.

Okay, so I have already
toasted the bread,

and I'm just using a hoagie roll

that I got from
the local bakery.

And now I'm going to just put a
little olive oil on the griddle.

This is the fun part.

[ Sizzling ]

And I like to do it
in two batches

so I don't overcrowd the meat.

It's going to cook really quick.

And I just do salt, pepper,

and a little bit of garlic salt.

Any time I do this,
it reminds me of

when I go to New York
and they're in the food truck

and they're doing...
I just... I love it.

So for all of you in Philly,

this is the Texas style,
or the the Jojo style.

And I don't even want
to blame Texas.

Okay, this is all
about the texture

and consistency
that you're wanting.

And I think these look good.

You almost done, babe?

ELLA: Yeah.

Can you bring me
that plate, sweetie?

I'm going to put
a little more oil,

and we're just going
to get these soft.

Just get a little bit
of each one

and just put it on top of this.

Okay? Just start dropping them
in there, babe.

Got it?

I like to sauté these
for about five to seven minutes

so they're soft.

I don't want a crunchy texture.

Just want that flavor.

So you just scooch them around
and be real careful.

That's really hot.

Okay, so I am going to check
on the potatoes.

After 45 minutes,
you're going to take them out.

You're going to top it
with some parmesan cheese

and then the fresh parsley
from the garden.

So now we're just going to stick
these back in the oven

for 10 to 20 minutes.

Are these good, Mom?

Those... yeah, that looks good.

Grab that plate.

Got it?

Beautiful.

All that color.

So now we are ready to assemble
the Philly cheesesteak.

And I am going to be
using provolone cheese.

So, Ella, can you pull all
the tops off, set them here?

Okay? You do that. I'm going
to grab these potatoes.

Okay.

I think these are great.

And I'm going to let these
cool off for a little bit.

Okay, so this meal is great
if you are wanting to

bring in some good comfort food
for the family.

This is one of
my favorite dishes.

Do you like the onions
and peppers on yours,

or do you like it plain,
because the boys do not like

the onions and peppers.

I like the onions and peppers.

Can you just put
two pieces of cheese?

Move this out of the way?

And then once we get
the cheese on top,

I am going to stick these back
in the oven,

and once the cheese melts,
it'll hold everything in.

I'm going to broil this
for about five minutes,

but we've got to watch it,
you know, when Dad,

like, boils toast
and he walks away

and then the house
smells like burning?

You don't want
to get sidetracked

because it will burn.

Come over here, Ella,
and try this French onion dip.

I'm going to top this
with chives.

Mmm.

You like it? Mm-hmm.

I actually love potato chips.

Okay, I almost forgot.
I got sidetracked.

Oh, that looks so good.
Ella, look.

How pretty. Whoa.

Pretty. So can you put all
the tops back on real quick?

Yes.

And now it's time to eat.

Grab your potato
and your favorite sandwich.

Brownies are in the freezer.

These are the peanut butter
brownies.

Okay, I'm gonna cut into
the brownie.

Whoa.

How is it, Ella? Good?

ELLA: Mm-hmm.

So I have the sweet tooth
in the family,

and I think dessert is actually
the best part of dinner.

Okay, so you can see the chewy
brownie, the peanut butter,

and then that fudgey icing.

Ella, this piece is for you.

This will help you
with your studies today.

Mmm, that's good.

That's so good.

So this meal is great
for Saturdays,

great for game night,
great for Tuesday night.

I don't care. Philly cheesesteak
is honestly just a great staple.

And then peanut butter brownies.

Cheers.
Thanks for helping me today.

[ Birds chirping ]