Jess sees AI making it harder for tried and true recipes to be easily accessible? Jess makes a separate channel just for tried and true recipe videos. I love you lol Seriously, I really love that you did this. I adore watching your videos on all things farm life and living vicariously through you but this is a whole other level of special for me so thank you.
Recipes often say to let the oil heat properly before adding the ingredients, but they never say why. Thanks, Jess, for explaining that it's because you want sear, not steam.
I’m so glad you started this channel, Jess! I think “The Farmers Table” cookbook should be in the works. 😉 PS - I bought my first cast iron skillet, at 50 yo, because of your wonderful teaching. Thank you!!
I'm pleased to meet your brother and so pleased to have another channel from you, Jess! I'm sure it will feed my mind and my soul like your Roots and Refuge channel does and even help feed our bodies. Thanks for being open and putting this whole-hearted content out into the world!
Thank you for starting this channel. My mom taught both my sister and I how to cook from scratch 60+ years ago. Cooking from scratch is second nature to me. I know there are many people out there who are not comfortable with it. Cooking at home can be very impacting on your food budget savings. Thank you for demonstrating and helping others to understand how easy it can be.❤ ~ Rhonda
I've never seen 1 with a lid except a Dutch oven. I just use different lids to find 1 that fits. Usually end up using a stainless steel pizza pan....lol
Oh I’m absolutely cuffed Jess 👏👍. Been praying for a cook book. This is the best next thing hands down . I can tell my friend I’m cooking with Jess in her kitchen 👍. Thank you for finding the time Jess to do this channel in such a already busy life 👍🙏. Ps WE THANK YOU 💐
Thank you for all these recipes!!!!!!!! I’m so excited for this. I made ur southern biscuits last night with dinner and my husband couldn’t stop saying how amazing they were 🖤🖤🖤🥰🥰🥰🥰
We do sweet potato hash often in our house, but I never thought about adding apples. excited about your new channel. Scratch cooking (mostly with no recipe) is that thing that gets me excited like your garden and animals do for you. I always wanted to share that passion but didn't know how to without exact measurements. Thank you for providing these resources!
I love Roots and Refuge and am so excited about this new channel! Thank you for you're sweet self and all you do! I often have your videos on while I'm doing stuff in the kitchen and my family affectionately calls you my "my best friend in the kitchen" so now we can cook together! Lol
I'm so excited to see this video, because we literally spent the entire month filling the upright freezer with cubed and purred pumpkin. I know this is for sweet potato, but it is so easy to substitute the potatoes for squash.
Hello, friend ~ This is perfect timing because I just discovered three more sweet potatoes as I was setting up another 2024 bed. You convinced me to TRY AGAIN AND STAY WITH IT this time using my cast iron and made me wanna try the stoneware from PC. I also made myself master the art of using stainless steel properly. I'm ecstatic to report that I have gotten rid of all of the cheap unhealthy pans and I've got cookware to hand down to my kids!! I cook just like this. And how awesome is the fish spat!!? I need to get a second one! LOL You're a self-taught cook just me! I love all my kitchen appliances and beautiful cutting boards and knives I finally have the pleasure of owning. I cut my bacon up into little pieces, I save my bacon grease, I've got the same egg skelter and simply love Hollandaise ❤ This was on point for me. You have certainly made your place a home. Hi, Drew! Wishing I was right there 💯
@@MaryLouHeskje th-cam.com/video/p5XcN3AyITY/w-d-xo.htmlsi=qlVghOgSRhNztmG9 You may have seen this one, but I watched it over and over, and other videos about exactly how hot to have my pan ...until it sank in!! I do the water test or "Leidenfrost effect" shown at 3:40 in this video, before adding oil EVERY TIME. I make sure all my proteins are room temperature. There are plenty of videos on how to hit the right temperature for cooking with stainless. That was the thing that was hanging me up. The better the pan, obviously the more money you'll spend, really comes down to how evenly the pan heats and how WELL it retains the heat exactly where you want it. It took me a long time to understand why there was such a price difference out there, but it really comes down to what type of cooking you are doing, how often you are using these pants and what type of heat you have. Unfortunately I don't have the luxury of fire heat. I'm dealing with a flat top electric stove at the moment. I do have one video on tiktok (I believe) showing how well my little pork medallions we're cooking in my new stainless. Sorry I just now saw that you wanted me to expand on my comment! I hope this helps! Once you find the one thing that's hanging you up that you're doing wrong, you'll be able to adjust! There are so many things that could go wrong with using stainless steel that you need to have this arsenal in your brain, so you can correct quickly right on the spot and still have a satisfying cooking experience!! *and not give up. That goes the same with everything we learn in life. When we know a subject we get more confident. That's why we go to school. It's why we learn it's why we take classes. It's why we try to memorize things in several ways. I'm so glad that Jess has always maintained that you just need to keep with it and you need to just keep trying to use cast iron. When I finally got good at cooking with it then that's when I decided I was also going to tackle Stone and stainless! It took consistency and persistency 😉 Thanks Jess! @The_Farmers_Table
I’m so excited about your new channel, Jess. Please cover lots of wheat/dairy/sugar free foods too. I love seeing how we can feed our families ‘normal’ food while mama eats a special diet.
What a great idea starting your new channel Jess! I came home from shopping earlier this week and told my husband "I had to quit". It was so depressing seeing how high the prices were. Luckily I have a freezer full of food, but I realize everyone doesn't. And I also know not everyone knows how to cook, so this is great timing. I've worked with a lot of medical people who wouldn't know how to boil a potato (let alone prepare a meal). I love the name of the channel too. Just subscribed!
Hi Jess Gold Star member here lol.... I have seen you make this before. It looks so yummy. I'm going to have to give this a try. I changed my name recently was youthful nectar bath and body. But now I'm an LLC So needed to revamp my company. Thanks for all you share whether its knowledge or learning it's all truthful and heart felt and that all comes through.
Love your new channel! I lost my only brother to cancer in 2020 so watching you and your brother talk and laugh together brought tears to my eyes because I so miss being able to do that! Enjoy your time together and have a blessed Thanksgiving ❤
As someone who really couldnt cook when she got married, then had 4 kids and am now homesteading, i am so very excited for everyone being able to learn to cook this way from you. Im a visual learner and i read sooo many books ( sit and read cookbooks just like you) so many blogs, etc. My learning experience would have been so much faster with this channel years ago. I also love that people can see how simple cooking from scratch can be. I was incredibly intimidated to learn to cook from scratch. You make it look so inviting and it takes all the fear away. Im a much better from scratch cook now but i am still learning new things on your new channel! Thank you!
Ha, this was hilarious. As petrol heads, my Son and I appreciated Drew's joke a lot! Also, being in the UK, I'm glad that you said what a stick of butter actually is. Often I'm sat here watching American recipes with no idea what the measurements actually are. It took me a while to convert to cups, what with being in my 50s... feeling like I'm in my 80s much of the time... The eggs are what my Son and I call 'restaurant fry'. They never come crispy fried where we live, but poached in the fat, which is great if that's how you like your eggs, or for this because it's how they're supposed to be, but when you're like us and don't like runny eggs so ask for them well done, and they still come looking like a good Vet could still spark life in them, nope lol
So many times I’ve heard you say that you’re not exact enough to show people how to cook…..kudos to you for overcoming that fear! The reality is we need the little tweaks and twists, and we trust your judgment so when we see you do it, especially when the holidays isn’t perfect, you encourage us to soldier on and keep trying. That is why you’re so popular Jess that is why we love you and that is why we need you.! That said, if you decide this cooking thing on, TH-cam is not fulfilling, you then drop it like a hot potato. You’re a peace is Paramont.
It makes my heart happy to see your relationship with your brother.. I would love to be able to cook something for mine, but he passed a few years ago.. keep him close jess. Love you, little brother. I miss you❤
Jess, your channel came up on my feed the other day with your first video and I'm so glad it did. Brings back memories of living on the family farm and watching my Grandma cook for the hired hands. You can tell you know your way around the kitchen and cooking because you're not measuring everything...you are cooking by experience and taste! Looking forward to more videos.
I found this by accident. It popped up in suggested videos. I'm so happy you have added this to your repertoire of channels. This recipe was the perfect one to have as your first one. Thank you, thank you! It looks so deliicious and hardy! I hope I soon have a chance to try making it.
What I told my husband:“My fav garden teacher made a cooking channel😮”🥳 YAY!!!!! Going to make these breakfast bowls and now I’m not so shy to try hollandaise🎉❤ Thank you so much !
You and your brother are adorable. One of the things that I've always liked about you is that you are a smiley person. It looks like that is a family trait, its super cute.
Thanks for the wonderful breakfast recipe, Jess. Howdy to your little brother, Drew. I gotta get me one of those bacon grease containers. I've been using a mason jar for ours.
I never print recipes for my kitchen journal until I’ve made them 2 or 3 times just to be sure 😆 but I just printed all 3 of yours “blind” and plan to make them this weekend. I would love to see a video on how to get boys to eat and love farm style food, if you need an idea for a video. I’m very much loving the new channel!
Oh yay a second channel and more Jess to watch!! So excited you made a video about your infamous breakfast bowls. I've always wondered what's all to it and now you tell us 🤗🌻
Delighted about this channel - been cooking from scratch since I was 5 as my mom was sick and our neighbors paid me as a farmhand in produce and fresh animal projects but always lovely to get new ideas and pop into someone else' kitchen. As for your sauce not setting...if you do the eggs alone first for a minute it will work better - mayo and thinks of that ilk do best in sunny weather and struggle in cloudy/pre-storm weather
Jess, I'm so excited about your new channel. Gardening & cooking are my two of my three favorite things, just add random crafting projects in for the trifecta. Today is the first day of me having to start the SFED (six food elimination diet) due to my own food allergies/ intolerance, so I'll try this later this week (without the egg/ butter/ hollandaise unfortunately; though I'm really hoping egg and dairy are not the problem, because I love them). I've been following your channel since around the time Miah's sweet mom passed. It has been so lovely watching you and your family grow over the years. Thanks for all that you do 😊
My condolences to you for the food you'll have to say goodbye to... I just want to let you know that while everyBODY is different, I was one who had to elimate dairy, gluten, and sugar. Now you're thinking - Gawd, WHAT'S LEFT !!??? Not much, is the answer to that! However, over time I've been able to heal my gut! Last month I was able to add cheese back in, as long as it's not every week. And I just last week I added sour dough bread to my food line-up!! And man-o-man it's exciting!!!! So my point is - The elimination diet is not always "gone forever". I wish someone had told me that from the beginning! It might have made the bread mourning process a little easier for me. I wish you good luck. 👍
I am So am excited about this channel. I consider myself a very new, self taught cook and definitely understand so much of what your passionate about with using real food and cooking on a budget. Thank you for being vulnerable and teaching us. Love and prayers!
Here I am, my religious watching will, would be because I like spending time with you. I've been scratch cooking for over 55 years. Always can learn something or be reminded of others. 💙💜💛💚🐸🐸🐸🐸😎
I did an experiment...I spread extra hollandaise sauce in a freezer bag and froze it. Defrosted perfectly. Always nice to have no hassle hollandaise on demand. Love the new channel.
I have often just chopped a sweet potato and cracked an egg over it once the potatoes are fried. I LOVE adding bacon, onion, apple… definitely trying this
I love this. I'm appreciating this content from where you're at in your natural way of showing us that cooking is a process of both what works and what things don't. It's how I move in my kitchen and how I'll always continue to cook. Meaning that my cooking includes both my preferences and following someone else's knowhow suggestions. What a refreshing channel.
Hey Jess, you could make Drew a charger. It is a individual mid-evil loaf of bread cut in halt to eat off of. The upper crust was for the elite folks, the lower was the mess for the lesser folks. Learned this when studying the mid-evil history during homeschooling. We had a party and everyone ate off of these! So fun.
When I was 19 I worked as a sous chef for a members only restaurant. one of my main responsibilities was making hollandaise sauce. I had the best forearms in the world and that wire whisk was my very favorite. Wish I would’ve known the blender version back then lol.
I have a husband who loves sweet potatoes and we love to cook in one pan. Never made hollandaise using a blender before that is genius! Thanks for sharing
Yay, Jess! I’m so excited about your new channel! I have loved watching you on Roots & Refuge for years now. I don’t have much space for homesteading, but I do eat and I enjoy cooking. I won’t give up my collection of cast-iron pans either! So, I’m ready! I’m hoping that when you post the actual recipes that you use a program that lets me choose how many servings cause there’s only two of us. Of course 4 to 6 servings is OK because we like leftovers too! 💕 Thank you for bringing us into your home, and all the joy that is shared in this video with your family!
Pam here….my hubby makes something very similar calls it veggie hash…sweet potato, potato, Brussels sprouts, beets, onion and bacon….over easy eggs on top…but ooooohhh the Hollandaise on top would be the bomb! I need to practice this technique!
That was so fun to watch with you & Drew laughing together & ‘cracking’ jokes😅 What a great recipe, too! I will try this dish, for sure! Blessings to everyone 🤗💗🇨🇦
Congratulations, Jess, on your new channel. 😊Thanks for teaching me a great way to make hollandaise sauce. I have not made it on over 30 years. It definitely was hit and miss when I made it on the stove top.
soo soo happy you have this channel now. I have been watching you for many years now, you were my inspiration in going bigger in my garden, and in my preservation recipes. Everyday i am so inspired by you and your love of growing food and sharing it with others. Now sharing your recipes is even better. Thank you for being so honest and open about yourself and all of your journeys. Loved the podcast from today, the garden from inside.. certain parts brought tears to my eyes. I just look forward to every podcast and every new you tube episode to inspire me. Thanks for all you do.
Oh my😊 Never thought about sweet potato, apple, onion combination. It was great. Had to go with scrambled eggs though. My husband would run screaming from the house if he saw a runny yolk😂. Love this channel & your old one.
I love the new channel! I subscribed to R&RF way back in 2015 and have loved watching you evolve as a creator and take us along on your journey! Thank you so much for keeping it real! Your humility and willingness to share what may not be quite perfect as well as what is, is one of the things I love most about all of your videos! It’s what makes me not afraid to try… and to fail and try again! Blessings to you and your family!
Ok funny story. I watched your biscuit video and wanted to make them but then couldn't find it under your Roots and Refuge channel, or even just under your name when I googled it! I was beginning to think I had imagined the whole video! So happy to 'find' you again!!🌸🌸🌸
Just made this for Thanksgiving breakfast . It was delicious! I added a little bit of hot peppers in with the onions. I figured the sweet and salty needed to be balanced out with some spicy. Also garnished with some green onions for some brightness. This was my first time making hollandaise. It turned out perfectly. I believe this breakfast will at the very least become a holiday tradition for us.
Never would I have thought to do this with sweet potatoes! Love this “seasonal” meal. I always have a hard time cooking with the seasons so this is a treasure for me. Thank you for being brave and bringing us into the kitchen with you! I haven’t commented much but I am definitely in the crowd that wants to learn to cook from scratch and from fresh food in the garden. I have the growing part down but not the preserving or cooking part. It has always been so intimidating to me that I would just give away the food we didn’t eat fresh.😳🤦🏻♀️ My heart now is to do better with what I am gifted to steward so this channel is perfect! 🙌🏽🥰
Hey Jess, I don’t know if you’re aware of the difference in measurements in the ‘metric’ that US & Canada use compared to the rest of the world.. 1 metric cup 250gm/ml - The US/Ca use 240 ml for some strange reason. Therefore 1/2 metric cup is 125gm/ml - US 1 stick of butter is only 113gm. Anyhoo, just food for thought for those living elsewhere 🌏 Happy cooking 🧑🍳 🧈🥚🥓🍳💭🙂
my mum and I 'accidentally' invented our own sweet potato hash when we realised that's all we had in the fridge when I was a teen. Basically potatoes and onions fried with bacon like you do, but we would crack the eggs and mix them into it for an eggy coating. I loved that dish so much... now I might have to try it with apples!
Saw your canned sweet potatoes in the background. I don’t have a cold storage room so my sweet potatoes always sprout or rot before I can use them up. Can’t believe I haven’t thought to can them! 🤦♀️ So excited for this new channel! I’ve wondered for years how you use your garden hauls in the kitchen.
How exciting!!!! I watched this video then went into the kitchen and made it with a few modifications based on what I had. I used sausage in lieu of bacon, potatoes in lieu of of sweet potatoes and our duck eggs in the sauce in lieu of chicken. The family loved it!! And you can change it to match what ingredients you have available!
Northerner here. I've heard you talking about beans and rice but that is not something we eat.. I'd love to learn from you! Thanks for the inspiration 🙏
If you haven’t tried this recipe it is phenomenal. Swapped out bacon for breakfast sausage and added onion powder, garlic powder, and creole seasoning on the potatoes. Delicious!
i got this recipe from my sister in law about a year ago and have been making it alot...but it didnt have hollandaise sauce....wow...now i am going to add this to my recipe...thanks! love your new channel!!!
Jess, We all seemed to have found you!! 😁 Anyways, i agree with the peeps, Im glad you started this channel as I am leaving a lot through hearing and now this, so thank you!!
Hahaha. I didn't realize it was a different channel until you said so. I just saw you and clicked.
Same. 😅
Same
Same!!😂❤
Love your new channel
Me too
Jess sees AI making it harder for tried and true recipes to be easily accessible? Jess makes a separate channel just for tried and true recipe videos. I love you lol
Seriously, I really love that you did this. I adore watching your videos on all things farm life and living vicariously through you but this is a whole other level of special for me so thank you.
My inner "stick-it-to-the-man" rebel feels so seen by this comment
^THIS!
@@The_Farmers_Table 💯❤
Yes!! 🎉😂
@@The_Farmers_Table 💞
Recipes often say to let the oil heat properly before adding the ingredients, but they never say why. Thanks, Jess, for explaining that it's because you want sear, not steam.
I’m so glad you started this channel, Jess! I think “The Farmers Table” cookbook should be in the works. 😉 PS - I bought my first cast iron skillet, at 50 yo, because of your wonderful teaching. Thank you!!
You and Drew! What a treat! Brother/Sister love! Great Recipe. Wonderful to Watch!
I'm pleased to meet your brother and so pleased to have another channel from you, Jess! I'm sure it will feed my mind and my soul like your Roots and Refuge channel does and even help feed our bodies. Thanks for being open and putting this whole-hearted content out into the world!
Love how happy you are to have your brother close. Thanks Drew for being a camera man! Looks yummy!
I’m a fan of this being a cooking channel!
More Jess cooking videos seriously makes TH-cam so much better! I’m so so glad you decided to start this channel!
Thank you for starting this channel. My mom taught both my sister and I how to cook from scratch 60+ years ago. Cooking from scratch is second nature to me. I know there are many people out there who are not comfortable with it. Cooking at home can be very impacting on your food budget savings. Thank you for demonstrating and helping others to understand how easy it can be.❤ ~ Rhonda
This was wonderful! The laughter and sharing the fun stories was the icing on this beautiful cake. Be blessed ❤🌿
A cast iron pan WITH a lid is officially going on my Christmas list. 🍳 So excited about this new channel, Jess!
Mine too.
I've never seen 1 with a lid except a Dutch oven.
I just use different lids to find 1 that fits. Usually end up using a stainless steel pizza pan....lol
Oh I’m absolutely cuffed Jess 👏👍.
Been praying for a cook book.
This is the best next thing hands down .
I can tell my friend I’m cooking with Jess in her kitchen 👍.
Thank you for finding the time Jess to do this channel in such a already busy life 👍🙏.
Ps WE THANK YOU 💐
This channel already feels so comforting and homey. Love it!
My prayers are answered! I’ve been waiting for a cookbook from you but this is next best thing 🎉 YAY
Thank you for all these recipes!!!!!!!! I’m so excited for this. I made ur southern biscuits last night with dinner and my husband couldn’t stop saying how amazing they were 🖤🖤🖤🥰🥰🥰🥰
This makes me so excited!! Thank you for sharing with me!
We do sweet potato hash often in our house, but I never thought about adding apples. excited about your new channel. Scratch cooking (mostly with no recipe) is that thing that gets me excited like your garden and animals do for you. I always wanted to share that passion but didn't know how to without exact measurements. Thank you for providing these resources!
I love Roots and Refuge and am so excited about this new channel! Thank you for you're sweet self and all you do! I often have your videos on while I'm doing stuff in the kitchen and my family affectionately calls you my "my best friend in the kitchen" so now we can cook together! Lol
I didn’t know it’s a new channel either Jess! So cool and this is as good as a Jessica Sowards cookbook! 👩🏻🌾☕️🍞🥓🍳
I'm so excited to see this video, because we literally spent the entire month filling the upright freezer with cubed and purred pumpkin. I know this is for sweet potato, but it is so easy to substitute the potatoes for squash.
Hello, friend ~ This is perfect timing because I just discovered three more sweet potatoes as I was setting up another 2024 bed. You convinced me to TRY AGAIN AND STAY WITH IT this time using my cast iron and made me wanna try the stoneware from PC. I also made myself master the art of using stainless steel properly. I'm ecstatic to report that I have gotten rid of all of the cheap unhealthy pans and I've got cookware to hand down to my kids!! I cook just like this. And how awesome is the fish spat!!? I need to get a second one! LOL
You're a self-taught cook just me! I love all my kitchen appliances and beautiful cutting boards and knives I finally have the pleasure of owning.
I cut my bacon up into little pieces, I save my bacon grease, I've got the same egg skelter and simply love Hollandaise ❤ This was on point for me. You have certainly made your place a home. Hi, Drew! Wishing I was right there 💯
how to best cook w stainless - can you share more for those of us that dont have wonderful cast iron yet?
@@MaryLouHeskje th-cam.com/video/p5XcN3AyITY/w-d-xo.htmlsi=qlVghOgSRhNztmG9
You may have seen this one, but I watched it over and over, and other videos about exactly how hot to have my pan ...until it sank in!! I do the water test or "Leidenfrost effect" shown at 3:40 in this video, before adding oil EVERY TIME. I make sure all my proteins are room temperature.
There are plenty of videos on how to hit the right temperature for cooking with stainless. That was the thing that was hanging me up. The better the pan, obviously the more money you'll spend, really comes down to how evenly the pan heats and how WELL it retains the heat exactly where you want it. It took me a long time to understand why there was such a price difference out there, but it really comes down to what type of cooking you are doing, how often you are using these pants and what type of heat you have. Unfortunately I don't have the luxury of fire heat. I'm dealing with a flat top electric stove at the moment. I do have one video on tiktok (I believe) showing how well my little pork medallions we're cooking in my new stainless. Sorry I just now saw that you wanted me to expand on my comment! I hope this helps! Once you find the one thing that's hanging you up that you're doing wrong, you'll be able to adjust! There are so many things that could go wrong with using stainless steel that you need to have this arsenal in your brain, so you can correct quickly right on the spot and still have a satisfying cooking experience!! *and not give up. That goes the same with everything we learn in life. When we know a subject we get more confident. That's why we go to school. It's why we learn it's why we take classes. It's why we try to memorize things in several ways.
I'm so glad that Jess has always maintained that you just need to keep with it and you need to just keep trying to use cast iron. When I finally got good at cooking with it then that's when I decided I was also going to tackle Stone and stainless! It took consistency and persistency 😉 Thanks Jess! @The_Farmers_Table
I just KNEW this would be on the “recipes to show” list!
I made it after you videoed on R&R - SO good!
Sending Blessings!
I’m so excited about your new channel, Jess. Please cover lots of wheat/dairy/sugar free foods too. I love seeing how we can feed our families ‘normal’ food while mama eats a special diet.
What a great idea starting your new channel Jess! I came home from shopping earlier this week and told my husband "I had to quit". It was so depressing seeing how high the prices were. Luckily I have a freezer full of food, but I realize everyone doesn't. And I also know not everyone knows how to cook, so this is great timing. I've worked with a lot of medical people who wouldn't know how to boil a potato (let alone prepare a meal). I love the name of the channel too. Just subscribed!
Hi Jess Gold Star member here lol....
I have seen you make this before. It looks so yummy. I'm going to have to give this a try. I changed my name recently was youthful nectar bath and body. But now I'm an LLC So needed to revamp my company. Thanks for all you share whether its knowledge or learning it's all truthful and heart felt and that all comes through.
I love that you've made this channel! I always love kitchen days on Roots and Refuge!
Love your new channel! I lost my only brother to cancer in 2020 so watching you and your brother talk and laugh together brought tears to my eyes because I so miss being able to do that! Enjoy your time together and have a blessed Thanksgiving ❤
I’m so sorry for your loss
As someone who really couldnt cook when she got married, then had 4 kids and am now homesteading, i am so very excited for everyone being able to learn to cook this way from you. Im a visual learner and i read sooo many books ( sit and read cookbooks just like you) so many blogs, etc. My learning experience would have been so much faster with this channel years ago. I also love that people can see how simple cooking from scratch can be. I was incredibly intimidated to learn to cook from scratch. You make it look so inviting and it takes all the fear away. Im a much better from scratch cook now but i am still learning new things on your new channel! Thank you!
Hey!!!!!!
I know that woman!!
Blessings everyone everywhere and always
Ha, this was hilarious. As petrol heads, my Son and I appreciated Drew's joke a lot! Also, being in the UK, I'm glad that you said what a stick of butter actually is. Often I'm sat here watching American recipes with no idea what the measurements actually are. It took me a while to convert to cups, what with being in my 50s... feeling like I'm in my 80s much of the time... The eggs are what my Son and I call 'restaurant fry'. They never come crispy fried where we live, but poached in the fat, which is great if that's how you like your eggs, or for this because it's how they're supposed to be, but when you're like us and don't like runny eggs so ask for them well done, and they still come looking like a good Vet could still spark life in them, nope lol
hahaha! .. like a good vet could spark some life into them.. that was priceless! Thank you! 👏
@@suehill6194 Glad to have amused you 😁
Yes been waiting for Jess cooking channel 🙌🏼
So many times I’ve heard you say that you’re not exact enough to show people how to cook…..kudos to you for overcoming that fear! The reality is we need the little tweaks and twists, and we trust your judgment so when we see you do it, especially when the holidays isn’t perfect, you encourage us to soldier on and keep trying. That is why you’re so popular Jess that is why we love you and that is why we need you.!
That said, if you decide this cooking thing on, TH-cam is not fulfilling, you then drop it like a hot potato. You’re a peace is Paramont.
It makes my heart happy to see your relationship with your brother.. I would love to be able to cook something for mine, but he passed a few years ago.. keep him close jess. Love you, little brother. I miss you❤
There's no plate like chrome for the hollandaise!
🤣
Oh we are * definitely using that now!!
Jess, your channel came up on my feed the other day with your first video and I'm so glad it did. Brings back memories of living on the family farm and watching my Grandma cook for the hired hands. You can tell you know your way around the kitchen and cooking because you're not measuring everything...you are cooking by experience and taste! Looking forward to more videos.
I found this by accident. It popped up in suggested videos. I'm so happy you have added this to your repertoire of channels. This recipe was the perfect one to have as your first one. Thank you, thank you! It looks so deliicious and hardy! I hope I soon have a chance to try making it.
I've been cooking my 🥓 like this for over 30 years...love it! I find it cooks quicker..works well.
What I told my husband:“My fav garden teacher made a cooking channel😮”🥳 YAY!!!!! Going to make these breakfast bowls and now I’m not so shy to try hollandaise🎉❤ Thank you so much !
You and your brother are adorable. One of the things that I've always liked about you is that you are a smiley person. It looks like that is a family trait, its super cute.
AWESOME FOOD 'MODEL' YOU HAVE THERE!!! GO DREW!!!! THANK YOU, MISS JESS!!!! 🥰🥰🥰
Thanks for the wonderful breakfast recipe, Jess. Howdy to your little brother, Drew. I gotta get me one of those bacon grease containers. I've been using a mason jar for ours.
As a southern cook I totally agree w all of your guidance/ recommendations 😂
Honestly.... nothing! We cook is a guaranteed example recipe! ❤❤❤
Y'all are so sweet together. Such a blessing to be a part of that home! 💕
I love his knuckle tattoo! Wild and you have Wilder still. That says so much about family ties!
I never print recipes for my kitchen journal until I’ve made them 2 or 3 times just to be sure 😆 but I just printed all 3 of yours “blind” and plan to make them this weekend.
I would love to see a video on how to get boys to eat and love farm style food, if you need an idea for a video. I’m very much loving the new channel!
OG R&R sub, merch wearer, book owner and general HUGE fan! 💚💚💚
GOLD STAR, I've been here since the beginning of R&R!!! Let's go Jess!❤❤❤
Oh yay a second channel and more Jess to watch!! So excited you made a video about your infamous breakfast bowls. I've always wondered what's all to it and now you tell us 🤗🌻
Best of luck on The Farmers Table! Love listening and watching you Jess. 🙌
This recipe is so different from anything I’ve ever eaten, it opens up huge possibilities.
Delighted about this channel - been cooking from scratch since I was 5 as my mom was sick and our neighbors paid me as a farmhand in produce and fresh animal projects but always lovely to get new ideas and pop into someone else' kitchen. As for your sauce not setting...if you do the eggs alone first for a minute it will work better - mayo and thinks of that ilk do best in sunny weather and struggle in cloudy/pre-storm weather
Jess, I'm so excited about your new channel. Gardening & cooking are my two of my three favorite things, just add random crafting projects in for the trifecta.
Today is the first day of me having to start the SFED (six food elimination diet) due to my own food allergies/ intolerance, so I'll try this later this week (without the egg/ butter/ hollandaise unfortunately; though I'm really hoping egg and dairy are not the problem, because I love them). I've been following your channel since around the time Miah's sweet mom passed. It has been so lovely watching you and your family grow over the years. Thanks for all that you do 😊
My condolences to you for the food you'll have to say goodbye to...
I just want to let you know that while everyBODY is different,
I was one who had to elimate dairy, gluten, and sugar.
Now you're thinking -
Gawd, WHAT'S LEFT !!???
Not much, is the answer to that!
However, over time I've been able to heal my gut!
Last month I was able to add cheese back in,
as long as it's not every week.
And
I just last week I added sour dough bread to my food line-up!! And man-o-man it's exciting!!!!
So my point is -
The elimination diet is not always "gone forever".
I wish someone had told me that from the beginning!
It might have made the bread mourning process a little easier for me.
I wish you good luck. 👍
This channel is going to ROCK, Jess!! In addition to your amazing podcast? God is good!! You’re a blessing to our lives.
I am
So am excited about this channel. I consider myself a very new, self taught cook and definitely understand so much of what your passionate about with using real food and cooking on a budget. Thank you for being vulnerable and teaching us. Love and prayers!
Here I am, my religious watching will, would be because I like spending time with you. I've been scratch cooking for over 55 years. Always can learn something or be reminded of others. 💙💜💛💚🐸🐸🐸🐸😎
I did an experiment...I spread extra hollandaise sauce in a freezer bag and froze it. Defrosted perfectly. Always nice to have no hassle hollandaise on demand. Love the new channel.
I use a round pizza pan as a lid for my cast iron. I'm cheap, and it works.
“Cracking into a rotten egg genuinely changes a person.” 😅. Never truer words!!!
I have often just chopped a sweet potato and cracked an egg over it once the potatoes are fried. I LOVE adding bacon, onion, apple… definitely trying this
I love this. I'm appreciating this content from where you're at in your natural way of showing us that cooking is a process of both what works and what things don't. It's how I move in my kitchen and how I'll always continue to cook. Meaning that my cooking includes both my preferences and following someone else's knowhow suggestions. What a refreshing channel.
Hey Jess, you could make Drew a charger. It is a individual mid-evil loaf of bread cut in halt to eat off of. The upper crust was for the elite folks, the lower was the mess for the lesser folks. Learned this when studying the mid-evil history during homeschooling. We had a party and everyone ate off of these! So fun.
When I was 19 I worked as a sous chef for a members only restaurant. one of my main responsibilities was making hollandaise sauce. I had the best forearms in the world and that wire whisk was my very favorite. Wish I would’ve known the blender version back then lol.
I have a husband who loves sweet potatoes and we love to cook in one pan. Never made hollandaise using a blender before that is genius! Thanks for sharing
Yay, Jess! I’m so excited about your new channel! I have loved watching you on Roots & Refuge for years now. I don’t have much space for homesteading, but I do eat and I enjoy cooking. I won’t give up my collection of cast-iron pans either! So, I’m ready!
I’m hoping that when you post the actual recipes that you use a program that lets me choose how many servings cause there’s only two of us. Of course 4 to 6 servings is OK because we like leftovers too! 💕
Thank you for bringing us into your home, and all the joy that is shared in this video with your family!
Pam here….my hubby makes something very similar calls it veggie hash…sweet potato, potato, Brussels sprouts, beets, onion and bacon….over easy eggs on top…but ooooohhh the Hollandaise on top would be the bomb! I need to practice this technique!
I love your Farmers Table show Jess , well done and fun...
I saw this video and thought it was you but then I was confused. So glad I clicked on it. So happy for you and everything that you do!
That was so fun to watch with you & Drew laughing together & ‘cracking’ jokes😅 What a great recipe, too! I will try this dish, for sure! Blessings to everyone 🤗💗🇨🇦
Congratulations, Jess, on your new channel. 😊Thanks for teaching me a great way to make hollandaise sauce. I have not made it on over 30 years. It definitely was hit and miss when I made it on the stove top.
JESS!!! I finally tried making this and we LOVE IT! My 7 year old (Asher) said it was the best breakfast ever! Thank you!!
Definitely going to make that!!!! Awesome seeing your bubba 🤍🥰
Awww ..so sweet so caring. The first minute and a half was sort of self explanatory. It defined you
Respect ❤
Yummy and yeah baby brother is visiting! ❤I recently cooked up potatoes with carrots and beets sided with eggs. Yummy! 😊
Top of the recommended page! Great new channel, Jess! Enjoying seeing more of this side of Roots & Refuge Farm!
soo soo happy you have this channel now. I have been watching you for many years now, you were my inspiration in going bigger in my garden, and in my preservation recipes. Everyday i am so inspired by you and your love of growing food and sharing it with others. Now sharing your recipes is even better. Thank you for being so honest and open about yourself and all of your journeys. Loved the podcast from today, the garden from inside.. certain parts brought tears to my eyes. I just look forward to every podcast and every new you tube episode to inspire me. Thanks for all you do.
Hi Drew! We love to watch you fly fish. Skills!
Oh my😊 Never thought about sweet potato, apple, onion combination. It was great. Had to go with scrambled eggs though. My husband would run screaming from the house if he saw a runny yolk😂. Love this channel & your old one.
Now I'm going to have the best recipes ever. Congratulations Jess on the new channel!!!
I love the new channel! I subscribed to R&RF way back in 2015 and have loved watching you evolve as a creator and take us along on your journey! Thank you so much for keeping it real! Your humility and willingness to share what may not be quite perfect as well as what is, is one of the things I love most about all of your videos! It’s what makes me not afraid to try… and to fail and try again! Blessings to you and your family!
Ok funny story. I watched your biscuit video and wanted to make them but then couldn't find it under your Roots and Refuge channel, or even just under your name when I googled it! I was beginning to think I had imagined the whole video! So happy to 'find' you again!!🌸🌸🌸
So sweet to see you have fun with your brother. I miss both of mine.
I rarely hear good things about the algorithm.
It's nice it's doing you a favor!
And yes, your new channel did magically appear to me yesterday!
Just made this for Thanksgiving breakfast . It was delicious! I added a little bit of hot peppers in with the onions. I figured the sweet and salty needed to be balanced out with some spicy. Also garnished with some green onions for some brightness. This was my first time making hollandaise. It turned out perfectly. I believe this breakfast will at the very least become a holiday tradition for us.
Never would I have thought to do this with sweet potatoes! Love this “seasonal” meal. I always have a hard time cooking with the seasons so this is a treasure for me. Thank you for being brave and bringing us into the kitchen with you! I haven’t commented much but I am definitely in the crowd that wants to learn to cook from scratch and from fresh food in the garden. I have the growing part down but not the preserving or cooking part. It has always been so intimidating to me that I would just give away the food we didn’t eat fresh.😳🤦🏻♀️ My heart now is to do better with what I am gifted to steward so this channel is perfect! 🙌🏽🥰
Wow grew 1000 overnight! The secret is almost out. Great idea here. Love it.
Hey Jess, I don’t know if you’re aware of the difference in measurements in the ‘metric’ that US & Canada use compared to the rest of the world..
1 metric cup 250gm/ml - The US/Ca use 240 ml for some strange reason.
Therefore 1/2 metric cup is 125gm/ml - US 1 stick of butter is only 113gm.
Anyhoo, just food for thought for those living elsewhere 🌏
Happy cooking 🧑🍳 🧈🥚🥓🍳💭🙂
my mum and I 'accidentally' invented our own sweet potato hash when we realised that's all we had in the fridge when I was a teen. Basically potatoes and onions fried with bacon like you do, but we would crack the eggs and mix them into it for an eggy coating. I loved that dish so much... now I might have to try it with apples!
Drew is so cute! It’s nice that you two are so close. I’ll definitely try this recipe! ❤
I made this for a quick lazy Sunday dinner- it was great! I love recipes with no numbers because then there is no such thing as too much bacon 😇
Ah, Drew and that chrome joke…🤣I remember hearing that one around a year ago on Roots and Refuge. Good times!
Saw your canned sweet potatoes in the background. I don’t have a cold storage room so my sweet potatoes always sprout or rot before I can use them up. Can’t believe I haven’t thought to can them! 🤦♀️ So excited for this new channel! I’ve wondered for years how you use your garden hauls in the kitchen.
I also saw it was you and clicked too 😂. I never thought of using a blender. Thanks!
SO HAPPY for this channel!! Love cooking and canning! 😊
How exciting!!!! I watched this video then went into the kitchen and made it with a few modifications based on what I had. I used sausage in lieu of bacon, potatoes in lieu of of sweet potatoes and our duck eggs in the sauce in lieu of chicken.
The family loved it!! And you can change it to match what ingredients you have available!
Northerner here. I've heard you talking about beans and rice but that is not something we eat.. I'd love to learn from you! Thanks for the inspiration 🙏
Rotten egg truth…
I’m glad you said that.
Great video. Thanks.
If you haven’t tried this recipe it is phenomenal. Swapped out bacon for breakfast sausage and added onion powder, garlic powder, and creole seasoning on the potatoes. Delicious!
I am over the moon happy with this channel
i got this recipe from my sister in law about a year ago and have been making it alot...but it didnt have hollandaise sauce....wow...now i am going to add this to my recipe...thanks! love your new channel!!!
Jess,
We all seemed to have found you!! 😁 Anyways, i agree with the peeps, Im glad you started this channel as I am leaving a lot through hearing and now this, so thank you!!