- What are you doing?
- Tomatoes, plus this nice, crispy bacon.
- [Male] We saved some for you, Mr. Frodo.
- [Mr Frodo] Put it out, you fools, put it out!
- [Male] That's nice.
- Malt beer, red meat off the bone.
- Potatoes.
- The finest weed in the South farthing.
- What's that?
- This, my friend, is a pint.
- [Male] It comes in pints.
- [Host] Hey what's up guys,
welcome back to Binging with Babish with this week,
we're returning to Middle Earth
for part two of our 7 million subscriber special.
And to answer your question, yes, there will be potatoes,
but first up hobbits being basically British caricatures,
take their tea time very seriously.
So we're going to make a beautiful yeasted tea loaf
in this recipe,
courtesy of Paul Handshake Hollywood.
Into the bowl of a stand mixer goes 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 room temperature, unsalted butter,
and 120 mil each, whole milk, and water,
in what's starting off
as a pretty simple enriched dough recipe.
We are then fixing dough hooks and kneading on medium speed
for about 10 minutes.
Just enough time so that not only all the ingredients are
evenly incorporated, but the dough becomes soft
and elastic and pliable.
If you don't have a stand mixer, you can do this by hand,
but it's much easier to just get engaged real quick and
throw one of these things on your wedding registry.
Once we've stretched our dough into a smooth taught ball,
we're placing it back in the bowl,
covering with plastic wrap and allowing to proof at room
temperature for 60 to 90 minutes or until doubled in size
and not to burst your bubble or anything.
But I don't have a follow-up to that.
I'm just bursting this bubble.
Now we've got to make our fruit filling.
Into a medium bowl, I'm combining 25 grams of cranberries,
25 grams of raisins,
and 60 grams of glazed cherries.
To this I'm going to add a teaspoon of ground cinnamon,
mix it for absolutely no reason whatsoever,
and then grate in 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 together,
and then it's time to marry it with our dough.
We're going to start by just dumping it in there and then
lifting and dropping the dough on top of itself in order to
incorporate the fruit.
once all the fruit is evenly dispersed throughout the dough,
we're going to turn it out onto an unfloured work surface,
Pat it into a messy rectangle,
and then fold it on it's messiest side,
into a sort of torpedo,
thus encasing all the fruits
and giving us a relatively clean exterior.
Then this guy's headed onto
a parchment lined baking sheet and getting
covered with oil, plastic wrap,
both to ensure that the dough
does not develop a skin and that it's growth
is unimpeded as it rises at room temperature for
yet another hour or until again, redoubled in size.
Then this guy's headed straight into a 425 degree fahrenheit
or 220 degrees celsius oven for about 25 to 30 minutes or
until deeply 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 star loaf cools completely,
we're making a very simple icing out of 200 grams of
confectioner's sugar and 45 grams of low-fat milk.
Make sure the loaf is totally cooled.
Otherwise it will absorb your icing, spread it over top,
let it naturally drizzle down the sides.
And there you have it.
An iced tea loaf and an iced tea loaf.
That's, it's a play on words.
Any who next up is a salmon and dill quiche.
The base of which will be a pie crust,
the same recipe that we use for our mince pies,
which is why I'm fast forwarding.
We are unfurling our crest into a nine inch tart pan.
Lifting and dropping and gently pressing into the corners,
trimming off the edges,
leaving a one inch overhang,
docking with a fork lining with aluminum foil,
and filling with the pie weights of our choice.
This guy's headed into a 375 degree fahrenheit
or 190 degrees celsius oven for about 30 minutes or
roughly 30 metric minutes.
Just got to find a place to put down
my hot pie weights here.
Not there, not there.
Well, it looks like I am out of surfaces.
This guy's going in my bedroom.
Then I'm trimming off most of the overhang.
We left this overhang to prevent the crust from shrinking
inward too much.
But now that it has set,
it's headed back into the oven for another 10 minutes or
until golden brown.
We're letting that cool completely on a wire rack,
while we contend with our filling.
First up the fibrous leek,
who's white and light green parts
We're going to cut in half and thinly slice.
Make sure you hang on to those green leaves though.
Once cleaned, they're excellent for making a stock,
but as for our thinly sliced half moons,
we're going to saute them in some butter for about 10
minutes, tossing frequently and covering as necessary until
they're nice and soft, but not at all brown.
Whoops, mine got a little brown,
until they're nice and soft and just
a little brown,
For the egg filling,
returning to America's test kitchen,
where they suggest a super simple and low-profile custard of
two large eggs,
a half a cup of half and half, and a tablespoon of chopped
fresh dill that we're going to lightly beat together before
adding our cooled leaks.
Make sure they are cool enough to touch before adding.
We're also going to season with
a few twists of freshly ground
black pepper and a generous pinch of kosher salt before
mixing gently just enough to incorporate
the leeks and seasoning.
Then we're pouring this mixture into the bottom of our
prepared tart thing.
Then placing back into the same 375, 190,
whatever oven for 20 to 25 minutes, until the center is firm
to the touch, but still slightly jiggly to the touch.
We're letting that cool completely one more time before
dressing it up with some salmon.
Now I had this idea to make a sort of salmon lattice by
cutting strips of salmon and laying them down.
And interleaving them the way that you would a pie crust,
if you're making a lattice pie crust.
And I don't know how I'd feel about the results.
Definitely cool and Middle Earthy,
but it's also kind of creepy to have made a lettuce out of
flesh, but at least it's not, you know, man flesh,
any who, speaking of flesh,
we have to figure out our main course for dinner.
The biggest hobbit meal of the day,
Gimli mentions red meat off the bone.
Well, eat your heart out Gimli.
I got a four bone Tomahawk rib roast here with your name on
it, but not to get pedantic about it.
It's 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 seasoning generously all over with kosher salt
and freshly ground pepper before placing it back
on the rib rack, set in the rim baking sheet
to catch any drippings and placing it in
the fridge overnight.
This is both going to deeply flavor the meat
and desiccate the exterior,
which is going to give us a deeper golden brown crust.
The next day, once we get it out,
the fridge it's time to let it rest
at room temperature for two hours.
So it roasts more evenly.
Then I'm going to tie the roast back to the rib rack,
using four strands of butchers twine.
We don't want this beast to slipping and sliding around
in the oven.
And then we need a way to make full use of all of it's
drippings, so into the intended roasting pan,
I'm going to lay down a layer of roughly chopped onions,
a few cloves of garlic,
and then I'm going to set them a swimming in two cups,
each chicken stock, and dry red wine.
I'm also going to throw a couple optional herbs in there,
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 create a base
for our roasts,
that is both going to reduce and concentrate and flavor as
well as catch all those delicious drippings.
As this guy spends anywhere from three to five hours in a
300 degree fahrenheit or 150 degrees celsius oven,
until it's thickest point registers.
Oh, got to close the fridge.
Sorry about that.
Until it's thickest point registers 120 degrees fahrenheit
or 50 degrees celsius.
I know that sounds kind of low for this big a joint of beef,
but its' temperature will continue to rise by as much as 20
degrees after being removed from the oven.
So 120 degrees fahrenheit is really going to end up more
like a medium.
Now into this stuff in the bottom of the pot,
which is kind of like the fond of roast beef.
That doesn't really make sense,
but regardless, we're straining out all the solids
and allowing the fat to rise
to the top.
It should take about 15 minutes.
Then we've got to skim off all this fat and hang on to this,
it's beef tallow.
It's got plenty of uses.
And then what little remains is our jus.
You know, that incredibly delicious liquid
that you dip your roast beef into,
that tastes more like roast beef than roast beef.
Speaking of roast beef,
we're wrapping our roast beef in aluminum foil,
letting it rest for at least 30 minutes up to an hour and a
half before slicing and serving.
Next up, there's apparently only one way
to eat a brace of coneys.
To find out how, stick around after the commercial break.
So coneys are a fanciful and antiquated way to refer
to rabbits, prepared simply and rustically,
by Samwise Gamgee over an open fire.
I'm going to start by trimming any excess fat off the rabbit
and cutting it into stew sized chunks,
leaving the bones intact,
seasoning lightly with kosher salt and preparing
my cooking pot.
I've got a nice hot fire that I'm setting my pot over
because I want to start by rendering out the liquid fat from
my rabbit trimmings.
So just like we did with the bear fat in the Red Dead,
Redemption two episode,
we're going to saute these scraps for a few minutes until
they yield a few tablespoons of liquid fat in which we're
going to begin browning our bunny stew pieces.
I regret immediately calling these bunny pieces,
that really bums me out.
Anyway, we're going to sear our coney pieces
on both sides until
they're lightly golden brown in batches of necessary to
avoid overcrowding the pots.
And then in all the fat and fond,
we're going to saute some wild mushrooms,
seasoning lightly with kosher salt,
which is going to help the mushrooms give up their liquid.
Once the mushroom liquid has evaporated and the fungi are
beginning to brown,
we're going to add two small chopped shallots to the party.
Sauteing for about two additional minutes until
softened, adding four or five crushed cloves of garlic and
sauteing for about 30 seconds or until fragrant,
or as fragrant as sauteed garlic can be over an open fire.
And then we are de glazing with one cup of dry white wine,
along with four cups of chicken stock,
preferably from Wegmans.
I don't know if they have Wegmans in Middle Earth,
but it's the most magical place I know of.
You're welcome for the free advertising Wegmans,
keep being awesome.
I'm also gonna add a couple of sprigs at a thyme
and for medium parsnips, peeled and chopped.
Then we're going to nestle our seared pieces of coney in
throughout the stew.
Bring the whole thing to a simmer.
Try our very best to pretend that we're not seeing me in
shorts right now and let this stew stew
for about 90 minutes,
until the rabbit is nice and tender.
This recipe, ironically, from Simply Recipes,
came out way better than I expected.
In fact, I think it really only needed one thing.
- Potatoes.
- [Host] So we're going to boil some,
mash some, and stick them in our stew.
I got about a pound and a half a Yukon golds here that I'm
going to cut into one inch pieces, leaving the skins on,
dumping them into a large stockpot 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.
Draining, adding a quarter cup,
each melted butter and half and a half,
seasoning with kosher salt,
freshly ground pepper and getting to mashing.
And then that's it.
These potatoes are especially for you, Sam,
thank you for looking after Mr. Frodo for us.
Taste for seasoning and then ladies and
gentlemen, it's time to plate this whole freaking thing up.
I'm going to try to walk you through which dishes for each
of the seven meals, but first hang on a second,
just got to adjust the camera here.
There's no way we're going to fit everything in this frame.
There we go.
That ought to do it.
And now with Jess's help,
I'm going to start setting out our spread.
Coffee, tea, tomato, sausage,
and nice crispy bacon and limbus bread for breakfast.
Bread, jam, and smoked salmon, and leek pie for a second
breakfast, and seed cake, honey cake,
coffee and tea for elevenses.
Cheese, apple tart, and ale for luncheon.
Tea loaf, butter, a jam,
and of course tea for afternoon tea,
rib roast with Yorkshire pudding,
ale and mince pies for dinner, and for supper,
rabbit stew with mashed potatoes, salted pork and wine.
And that's it folks.
Seven hobbit meals all served at the same time.
Why, because, well,
you don't get to 7 million subscribers
without a few decent thumbnails.
Thank you guys so much for watching and helping
me reach this milestone.
You have always and continue to change my life.
And I'm really excited to show you
what we have coming in 2020.
So here's to you all.
Thank you again and a special thanks to Jess who I could not
have made this episode with, what's that?
- [Jess] This my friend is a pint.
- [Host] It comes in pints.
I'm getting one.
(exciting music)
This is crap.
(Jes mumbling)
Oh my God, I'm on camera, yay,