Binging with Babish: LOTR Special Part 2

- What are you doing? - Tomatoes, plus this rich and crispy bacon. - We saved some for you, Mr. Frodo. - Turn it off, fools, turn it off! - How nice. - Malt beer, boneless red meat. - Potatoes. - The best penny weed in the south. - What's that? - This, my friend, is a pint. - Comes in pints. - Hey guys, welcome back to Binging with Babish this week. We'll return to Middle Earth for

part

two of our 7 million subscriber

special

. And to answer your question, yes, there will be potatoes, but first, hobbits are basically British cartoons, take tea time very seriously.

So let's make a beautiful yeast tea bar in this recipe, courtesy of Paul Handshake Hollywood. In the bowl of a stand mixer, place 400 grams of bread flour, 40 grams of granulated sugar, 10 grams of instant yeast, one and a half teaspoons of kosher salt, 60 grams of unsalted butter at room temperature and 120 thousand of each one, whole. milk and water, in what starts out as a fairly simple enriched dough recipe. Next, we attach the kneading rods and knead at medium speed for about 10 minutes. Just enough time for not only all the ingredients to be incorporated evenly, but also for the dough to be soft, elastic and malleable.

If you don't have a stand mixer, you can do it by hand, but it's much easier to commit really quickly and include one of these things on your wedding registry. Once we have stretched our dough to form a soft, smooth ball, we place it back in the bowl, cover with plastic wrap and let it rest at room temperature for 60 to 90 minutes or until it doubles in size and the bubble does not burst. or something. But I don't have a follow-up on that. I'm just bursting this bubble. Now we have to make our fruit filling. In a medium bowl, I combine 25 grams of blueberries, 25 grams of raisins, and 60 grams of glazed cherries.

To this I will add a teaspoon of ground cinnamon, mix it for no reason and then grate the zest of three whole oranges, saving the rest of the orange for your other orange needs. Now you can go ahead and mix it, and then it will be time to marry it with our dough. We'll start by just pouring it in there and then lift and drop the dough on top of itself to incorporate the fruit. Once all the fruit is evenly distributed throughout the dough, we will place it on an unfloured work surface, pat it until it forms a messy rectangle and then fold it on its messiest side, forming a kind of torpedo, thus covering all the dough. the fruits and giving us a relatively clean exterior.

This type is then headed to a parchment-lined baking sheet and covered with oil and plastic wrap, both to ensure that the dough does not develop a skin and that its growth is not impeded as it rises to temperature. environment for another hour or until it again doubled in size. This type then heads straight into an oven at 425 degrees Fahrenheit or 220 degrees Celsius for about 25 to 30 minutes or until deeply golden brown and its thickest point registers 200 degrees Fahrenheit, on an instant-read thermometer, or 93 degrees. Celsius. I'll get used to this. Then, while the star bread cools completely, we are making a very simple glaze with 200 grams of icing sugar and 45 grams of skimmed milk.

Make sure the bread is completely cold. Otherwise it will absorb the frosting, spread it on top and let it drip naturally down the sides. And there you have it. An iced tea bar and an iced tea bar. I mean, it's a play on words. Next is a salmon and dill quiche. The base of which will be a pie base, the same recipe we use for our mince pies, so I'm moving quickly. We are rolling out our crest into a nine-inch pie plate. Lift, release and gently press into the corners, trim the edges, leaving a one-inch overhang, attach with a foil-lined fork, and fill with pie weights of our choice.

This type heads into an oven at 375 degrees Fahrenheit or 190 degrees Celsius for about 30 minutes or about 30 metric minutes. I just have to find a place here to leave my hot pie weights. Not there, not there. Well, it seems I've run out of surfaces. This guy goes to my room. Then I'm trimming off most of the overhang. We leave this projection to prevent the crust from shrinking too much inward. But now that it has hardened, return it to the oven for another 10 minutes or until golden brown. We are going to let it cool completely on a rack, while we shape our filling.

First up is the fibrous leek, which is white, and the light green

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s that we are going to cut in half and thinly slice. Be sure to save those green leaves, though. Once cleaned, they're great for making stock, but as for our thinly sliced ​​crescents, we're going to sauté them in a little butter for about 10 minutes, stirring frequently and covering as necessary until they're nice and soft. . but nothing brown. Wow, mine turned a little golden brown, until they were nice and soft and lightly browned. For the egg filling, going back to America's Test Kitchen, where they suggest a super simple, low-key custard of two large eggs, half. a cup of half and half and a tablespoon of chopped fresh dill that we are going to beat lightly before adding our cooled filtrates.

Make sure they are cool enough to touch before adding them. We're also going to season with a few twists of freshly ground black pepper and a generous pinch of kosher salt before gently mixing just enough to incorporate the leeks and seasoning. Then we pour this mixture into the bottom of our prepared cake. Then place it back in the same 375, 190, or any oven for 20 to 25 minutes, until the center is firm to the touch, but still slightly wobbly to the touch. We will let it cool completely once more before dressing it with a little salmon. Now I got the idea to make a kind of salmon lattice by cutting strips of salmon and laying them out.

And intersperse them like you would with a pie crust, if you're making a lattice pie crust. And I don't know how I would feel about the results. Definitely cool and earthy, but it's also a little creepy having made a lettuce with meat, but at least it's not, you know, man meat, whatever, speaking of meat, we have to find our main dish for dinner. . The most important hobbit meal of the day, Gimli, mentions boneless red meat. Well, eat your heart out, Gimli. I have a four-bone Tomahawk rib roast here with your name on it, but I don't want to be pedantic.

It is much easier to remove the meat from the bone before roasting. So I'm going to carefully remove the roast from the rib rack and season it generously with kosher salt and freshly ground pepper before placing it back on the rib rack, placing it on the rimmed baking sheet to catch the fat, and placing it in the grill. refrigerate overnight. This will give the meat a deep flavor and dry out the exterior, giving us a deeper golden brown crust. The next day, once we take it out of the refrigerator, we have to let it rest at room temperature for two hours.

This way it roasts more evenly. Next, I'm going to tie the roast to the rib rack, using four strands of butcher's twine. We don't want this beast to slip and slide in the oven. And then we need a way to make the most of all its fat, so in the intended roasting pan, I'm going to place a layer of chopped onions, a few cloves of garlic, and then I'm going to put them to swim in two cups, each of chicken broth and dry red wine. I'm also going to add a couple of optional herbs, a few sprigs of rosemary and thyme, maybe a bay leaf or two, if you're feeling really wild.

And then what we've done here is created a base for our roasts, which will reduce, concentrate and flavor, as well as trap all those delicious juices. This type spends three to five hours in an oven at 300 degrees Fahrenheit, or 150 degrees Celsius, until it reaches its thickest point. Oh, I have to close the refrigerator. I'm sorry. Until its thickest point registers 120 degrees Fahrenheit or 50 degrees Celsius. I know that sounds a little low for such a large piece of meat, but its temperature will still rise by up to 20 degrees after you take it out of the oven. So 120 degrees Fahrenheit will actually end up more of a medium.

Now, onto this thing at the bottom of the pot, which is like the taste for roast beef. That doesn't really make sense, but anyway, we're straining out all the solids and allowing the fat to rise to the surface. It should take about 15 minutes. Then we have to remove all this fat and preserve this, which is beef tallow. It has many uses. And then the little that remains is our jus. You know, that incredibly delicious liquid you dip roast beef in, which tastes more like roast beef than roast beef. Speaking of roast beef, we wrap our roast beef in aluminum foil, letting it rest for at least 30 minutes to an hour and a half before slicing and serving.

Next, there's apparently only one way to eat a couple of rabbits. To find out how, stay after the commercial break. So coneys are a whimsical, old-fashioned way of referring to rabbits, prepared simply and rustically by Samwise Gamgee over an open fire. I'm going to start by trimming the excess fat from the rabbit and cutting it into stew-sized pieces, leaving the bones intact, lightly seasoning with kosher salt, and preparing my pot. I have a nice hot fire and I'm setting up my pot because I want to start by rendering the liquid fat from my rabbit trimmings. So, just like we did with the bear fat in episode two of Red Dead, Redemption, we're going to sauté these leftovers for a few minutes until they produce a few tablespoons of liquid fat in which we'll begin to brown our bunny. pieces of stew.

I immediately regret calling these pieces bunny, that really bothers me. Anyway, we are going to sear our coney pieces on both sides until lightly browned in necessary batches to avoid overcrowding the pots. And then, with all the fat and love, we'll sauté some wild mushrooms, seasoning them lightly with kosher salt, which will help the mushrooms lose their liquid. Once the mushroom liquid has evaporated and the mushrooms begin to brown, we're going to add two small chopped shallots to the party. Sauté for about an additional two minutes until softened, add four or five crushed garlic cloves and sauté for about 30 seconds or until fragrant, or as fragrant as sautéed garlic, over open heat.

And then we deglaze with a cup of dry white wine, along with four cups of chicken broth, preferably from Wegmans. I don't know if they have Wegmans in Middle Earth, but it's the most magical place I know. You're welcome for the free Wegmans advertising, keep being awesome. I'm also going to add a couple of sprigs of thyme and some medium parsnips, peeled and chopped. Next, we will place our seared coney pieces throughout the stew. Bring everything to a simmer. Do your best to pretend I'm not in shorts right now and let this stew cook for about 90 minutes, until the rabbit is very tender.

Ironically, this recipe from Simply Recipes turned out much better than I expected. In fact, I think I really only needed one thing. - Potatoes. - So we're going to boil a little, mash a little and throw them into our stew. I have about a pound and a half of Yukon Golds here that I'm going to cut into one-inch pieces, leaving the skin on, tossing them in a large pot and covering them with cold water, adding a generous pinch of kosher salt, bringing them to a boil and cooking for 15 to 20 minutes or until completely tender. Drain, add a quarter cup each of melted butter and half and a half, season with kosher salt, freshly ground pepper and blend.

And then that's it. These potatoes are e

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ly for you, Sam, thank you for taking care of Mr. Frodo for us. Taste for seasoning and then ladies and gentlemen, it's time to plate this whole damn thing. I'm going to try to explain to you what dishes are for each of the seven meals, but first wait a second, I just have to adjust the camera here. There is no way we can fit everything into this framework. Here we go. That should do it. And now, with Jess's help, I'm going to start laying out our extension. Coffee, tea, tomato, sausages and delicious crispy bacon and limbus bread for breakfast.

Bread, jam and smoked salmon, and leek cake for the second breakfast, and seed cake, honey cake, coffee and tea for eleven. Cheese, apple pie and beer for lunch. Tea bread, butter, jam and of course tea for afternoon tea, roast ribs with Yorkshire pudding, beer and mince pies for dinner, and for dinner rabbit stew with mashed potatoes, salt pork and wine. And that is all friends. Seven hobbit meals served at the same time. Because, well, you don't get to 7 million subscribers without a few decent thumbnails. Thank you all so much for watching and helping me reach this milestone.

You have always and continue to change my life. And I'm very excited to show you what awaits us in 2020.So here's to all of you. Thanks again and a special thanks to Jess who I couldn't have done this episode with, what's that? - This, my friend, is a pint. - Comes in pints. I'm going to get one. (exciting music) This is bullshit. (Jes murmurs) Oh my god, I'm on camera, yeah.