| I have two of Joanna Gaines recipes to review for you here. She has them listed as separate recipes in the book but I don’t think you would really make one without the other unless you had a garden full of jalapeños, which for me I do not.
So I will start with the jalapeños, the pickling recipe that Joanna uses is super simple and the bases of pickling anything that you want. If you are interested in pickling other vegetables you can take this base and add any other flavor that you like. Maybe you add garlic or some herbs to the jar with whatever you are pickling. Those flavors will infuse and get stronger the longer that you let them sit. I had a little bit of extra liquid and a half a red onion in my fridge so I used that to make some pickled red onions for burgers. I feel like the biggest point there is in preserving is that you don’t want to have any waste, so I wanted to make sure I used everything that I had.
Now the roasted beef tenderloin introduces a new way of cooking a roast, even to someone like me who has been classically trained as a Chef. Joanna has us wack the oven up to 500 degrees, cook the roast for a short time depending on the size and then turn the oven off and let it rest in the hot oven for 20-25 minutes until it has reached your desired doneness. You do NOT open to oven to check on it because you don’t want to let the heat out. You just have to trust it, and I will admit that was a little hard for me to do. Working in the restaurant industry I guess that I have applied this concept before but never really thought about it. I have cooked a piece of meat to rare and then let is rest in a warming box until ready to serve where it reaches medium doneness. That is common practice anywhere that has big events. Also, we are usually in. hurry to get food out the window that something like this, that takes a little extra time isn’t usually something we do very often.
Skeptical as I may have been, it actually turned out a perfect medium. Even my usually well done loving parents ate it as is and loved it! I usually really have to force them to eat their fillet anything less than well, but the flavor on this was so good it didn’t take all the convincing this time. The tenderloin has a great, yet light depth of flavor from the overnight marinating, soy, Worcestershire, and steak seasoning make is absolutely delicious. Now staying true to the original mission of cooking my way through the Magnolia Table Cookbook and wanting to show photograph everything to show you if it comes out looking like it does in the pictures of a well-styled book, I have to say this did not look anything like it does in the cookbook. And to be honest, even though every oven is different, I don’t think it ever would. The picture Jo shows in the book looks like it had been grilled or broiled to get all that color, or maybe rubbed down in some butter or oil before going in the oven, but if you cook it as the directions state you will get something more like what you see above than what you will see in the book.
I know that beef tenderloin might be a bit of a splurge for many people but save this one for a special occasion or holiday and it will not disappoint. It’s really delicious and will impress anyone you serve it to!
Until next time, happy cooking!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice ?
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the most soft in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen! ?
These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these. ?
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen ? Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. ? But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!
Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.