I love how yall think! People worry over every little thing. Going with the flow is always best! Thanks for sharing the leaks, harvest and processing. I’ve never had a leak before. Define going to add it to my garden next year!
If you've ever met these guys, you'd know how wonderful this family is. I had the honor of meeting them in VA at the Homesteaders of America in 2021. Such great people.
You all have so much fun together. Ben is happier not having a9-5 and Meg is a joyful mom. Translates into happy, healthy confident kids. Love watching you people grow.
It’s good to see people experimenting in the kitchen and having wins as well as fails - for people who didn’t grow up with family cooking from scratch they need to know that failure is part of being a home cook. The same goes for home gardeners. So don’t ever be embarrassed or scared of sharing your fails with us please!
We are perfectly fine with watching you do something for the first time. It makes it like we are all in the kitchen waiting and wondering if it is going to taste yummy ! It is ....real.
Romans 8:11 NKJV [11] But if the Spirit of Him who raised Jesus from the dead dwells in you, He who raised Christ from the dead will also give life to your mortal bodies through His Spirit who dwells in you. 💝💝💝
Hello Hollar family. Buggy is getting so big. She is a beautiful little girl and smart too. I love seeing Meg take the baby outside for fresh air and sunshine. More moms need to do this.
Romans 8:11 NKJV [11] But if the Spirit of Him who raised Jesus from the dead dwells in you, He who raised Christ from the dead will also give life to your mortal bodies through His Spirit who dwells in you. 💝💝💝
I never get tired of watching the whole family pitch in to get a job done. The best part of homesteading is everyone working together and making memories.
I love that too... but I also love aeei6her run out the door in the morning in her muddy boots and a pretty dress! I love that Meg can finally fix her her too. She's such a special girl.
WOW , just since you have had the new baby girl , Little Buggy as sure grown up fast , she looks so much older , and your LEEK recipe looks good , thanks for sharing .
The salad spinner is a good idea- one thing though - you could fill half the sink with water and float the leeks in the sink - the dirt falls to the bottom then scoop into the salad spinner on the other side of the sink - it will make washing easier. Btw - I laughed out loud when you son in the garden said “if they are stinky are they reeks” 🤣
My mom was a ranch cook on a sheep ranch when I was in 5th grade. The Basque guys kept asking her for leeky soup. Mom finally asked her Basque hair dresser, "What is leaky soup?" Finally got the boys some leeky soup, they were so happy.
My grandma who cooked for harvesting crews always said pie crust can only be made with fingers. She would dump flour in a pile, add salt, and massaged lard in until it felt right. Then she would sprinkle with cold ice water until a large ball formed. She said butter ruined a flakey crust. Only lard would do. She immediately rolled and lined her several METAL pie plates. Then they would be filled and baked or frozen raw.
My sweet North Carolina great-grandmother tried to teach my mother how to make pie crust many times with no success. She finally told my mom that Pillsbury makes a fine pie crust and no one would be the wiser. 🙂
That's my understanding as well . I think our white onions in my part of Southern California are grown in the Imperial Valley between Palm Springs and Mexico must be well irrigated. The white onions are mild and very Easy on the eyes and tummy.
Anyone who would say bad things about your cooking has no idea how cooking for years for that many people MAKES a good cook. Meg, you know your stuff and don't let anyone tell you different.
Best part was buggie asking for the little onion to bring to the golf cart and brother didn't sleep on that one....😂😂😂😂😂... told her to go ahead and take his whole armload. Siblings ❤
The salad spinner basket still makes a great sieve. Post graduate course on leek processing. Great process! Thanks for bringing us along with a baby cameo. Word of the day....artisanal. 😊
OMG!!!! I'd never heard of that cheese before. I looked it up and holy cow!! a 14 lb wheel/brick is a car payment!! Your boys did you good!! Great job young gentlemen!!
I make all our Carbonara and Alfredo sauces with leek and parmesan because leeks are life! They go with everything, I am lucky to have grown up with a father who lived through the Great Depression in New Zealand and was of Irish/Cornish heritage with a lot of Maori cousins. We love leek, we love all the 'extra' bits from animals that you guys eat, a little differently for some things but there's good eating on things that others throw out. Also, if you haven't had a piece of bread fried in the drippings of the roast pan the next morning, with just a touch of salt and pepper to get you throw the day, you haven't lived yet. Love your work guys x
All I could think of while watching Meg make the leek tart was what a good marriage you have as she heaps on the butter. :) I too use lots of butter, always have and we have been married for 46 years. Love watching your videos! God bless you all!
Pie crust secrets: measure ingredients. Use very cold fat. Use ice cold water. After combined form into a disk, wrap in plastic and put in fridge for 30 min.
Keep the dough cold, use iced water and very cold butter. Out in fridge before putting in pie plateTry to handle the dough as little as possible . Using a fork is good, my mom made the best poe crust and always used a fork and ice water.
Ok Mag, as the chief cook and bottle washer, well I cook. He washes dishes. I have made quiche many times, but I have never added cream cheese, Your mixture is a WHOLE lot thicker than mine. For that size tart pan (corning wear?) How many eggs did you add, and did you use the whole block of cream cheese? I MAKE a lot of Mexican food, but I don't make refried beans, my pinto beans are for blind baking, and for those of you who don't know. If you try to cook those beans it's going to take you a week of boiling to get them soft. I make whole canary or mayo Cabot beans that are served whole not squashed. So, when our darn heat lets up, haha, this IS the desert and was 111° today, I'm going to make Quiche La Meg. I'll get back to you as soon as it gets cooler, long about October. 😅
Ben weeding with 4 supervisors - loved it. it is so cool to see your whole family coming together to get the jobs done. Meg, you never cease to amaze me with your talents and creativity in the kitchen.
I love the wheel of cheese gift! For Christmas one year, my grandkids got me a new knife and a rotisserie chicken. Honestly the funniest gift I’ve ever gotten. But I loved it!
Good Dad Joke Ben ! I appreciated it.😂 Yes, Meg is on it. She is Smart. I swear I had the same spinner . Did its job .. went missing.. suspected my MIL😡 Never replaced the dang thing. 🤷🏻♀️ The quiche looked amazing. I begged for a cheese wheel.. Another Perfect Day. ❤❤
I had to chuckle at the funny “reeks” leeks. You are absolutely right about the amaranth and not letting them go to seed. Meg you received an entire wheel of cheese as a birthday present. WOW! What a wonderful gift. The leek quiche looks wonderful. I would have never thought of a balsamic drizzle on top. Thank you and I’ll have to try your recipe. Thanks for sharing your family.
You have created another salad spinner convert for processing leeks! Also thank you for sharing your "tart" recipe! And for just bringing us along on your journey! Blessings on the Hollar Family Homestead! 🌻🐛🌿💚🙏💕
A lovely video and I love how big brother has taken the little one while mom and dad are busy chopping leeks. That leek pie looked good, will try it Meg. Thank you for sharing. If your children marry, whom ever they marry are going to have to be up to snuff with Megs cooking. Have a lovely day.
I'm a pensioner living in the Welsh valleys and it has been a really weird year for vegetable growing on my allotment. I think the leeks are so strong because they are smaller? Here I am just planting my leek seedlings in the ground for a winter and spring harvest. I just love the way your whole family works; reminds me of when I was young. Sadly much of this is now lost in the modern world. Blessings from Wales
A pie crust cheat: Use vodka for any extra moisture and it will make forming the crust easier, but then the alcohol will evaporate off leaving a flaky crust.
Wait! What? Sub the water for Vodka? Or just a tad of it. That got me thinking. I love Wisconsin beer cheese. I wonder if I made a quiche and used beer in the crust and the cheese grated colby Jack with a tad of velveda ( I know. It's processed but makes a creamy dip for tortilla chips) how that would taste....hmmmm😊
@@pinkythechihuahua3156 I use it if it's real dry or I'm clumsy or whatever, but I've added all the water I usually add, but it's not coming together. Then I'll add the vodka to give me some more liquid to work the crust, but the liquid won't stay in the pie. You could use any other alcohol for flavoring. Just remember that the alcohol is what will disappear. If you use all booze, your crust will fall apart.
A very easy crostini, galette, or tart shell (whatever you want to call it) is this recipe. It bakes up and resembles, in taste and texture, a puff pastry but is oh, so easy. 1 cup flour 1 tsp salt 1 stick very cold butter cut small About 5 to 7 TB cold water Pulse flour & salt in food processor. Add butter pieces and pulse about 12 times. Drop in water by tablespoons until dough begins to pull together. Dump onto piece of plastic wrap, roll and flatten into about a 4 or 5 inch disc and chill about 1 or 2 hours. Roll on lightly floured counter to about a 12 inch circle and transfer to a cookie sheet lined parchment. Spread sauteed (with fresh thyme) leeks leaving an 1 1/2 inch border. Top with sliced tomatoes that have been salted and sweated. Top with 4 ounces crumbled garlic & herb goat cheese. Season with pepper and fold over crust all around leaving an open center. Bake 450 for 25 minutes. Sprinkle with sliced fresh basil. ❤️
A round of cheese as a gift to mom from all of you . That’s what I call an excellent surprising gift for some who likes to cook ! The whole family is thoughtful ‼️‼️. Thank you for having us along 💖👵🏻👩🌾❣️
Happy August Hollar family! It's a scorcher today and this weekend too! Cute, Meg drinking her coffee? The rest of you right around her. The pigs sure like the weeds! Wow, getting ready for a Fall garden. The leeks look very nice. Oh no, reeks! Too bad about the rot. Buggy is such a good helper. I'm glad the boys chip in too. So glad you had some leeks still from the garden. That was a lot of rot. They will be delicious! Prepped and ready from the freezer sounds wonderful. Thanks for showing how you get the dirt out of them. Meg, the leeks are making your eyes leak! They must be strong this year! Wonderful that you're using the salad spinner to clean the leeks! That is a great tip! Yum, fried leeks in bacon grease with cream cheese and Balsamic vinegar sauce! Fantastic! Those cut-up leeks are beautiful! Thanks so much for the tip to use the salad spinner! Time for a new salad spinner. Wow, 19 quarts of leeks for the freezer. Still pretty good! Reduction of Balsamic vinegar! So cool! I've always used lard and it is room temperature when I cut it into the flour. I always chill my pastry dough about 30 minutes before I roll it out. It makes the pastry dough very flaky by chilling it. I finally learned this at 60 years old! I never wanted to chill the dough but I finally tried it and I was amazed how much better the pie crust was! Now I always chill my dough. My recipe is 3 cups flour, 1 cup lard, 1 tsp salt, and 1/3 cup chilled water. Wow, 14 pound wheel of cheese for you Meg! That looks like an incredible tart! It looks beautiful Meg! I can understand why you have to taste it right now! New love! WIN!! Leftover Chili for dinner but something so tasty to follow. Thanks for this video Hollar family!
I've had the same issue with my onions as you're having with leeks this year. And I think for pretty much the same reason, although we're way north of you, in Zone 5 in Vermont. We had an early damp spring, then some dryness, and lately, as you know from Al Lumnah, it's been raining, flooding, etc for weeks. Here in Berlin, VT I did not get flooded this latest time, but got the 2 before. Climate change is a happening thing, and my onions are kind of small and slimy and just a few here and there that are worth keeping. You guys work so well together, reminds me of my other favorite channel, Simple Living Alaska. Real folks doing real things, thank you! 🌻💕
Hello all!! I love that Meg quoted a blind squirrel gets a nut.... My dad use to say that. The tart looks incredible. I leave pie crust to my sister. I'm happy cooking & baking other stuff. Lol.
I love watch The Holler Family on You Tube...y'all are great. I love watching y'all. Y'all are a wonderful family ❤🙏🇺🇸I like watching y'all working together, eating meals together & having prayer together for your family meals 🇺🇸🙏💕💕💕💕💕💕💕💕
OMG lady your my hero always ! I truly loved this video 😮😮😮can't wait for you to have your addition to your home ! Its been so much hard work getting to where you all are now ! Its so damn awesome ! I hope your very proud of yourselves and Meg your the type of person I want to be in my next life ! 🎉🎉
Well Meg my mouth was watering watching the tasting of the Leek Tart! 👍🏼👍🏼 Looks delicious 😋 Definitely worth the effort it took! Peace and blessings! 🤗
Meg, anytime I’m making a pastry item that called for blending in cold butter I actually get out my food grater and grate the cold butter into the flour. It is amazingly fast and easy and all the butter is in small pieces. I then just incorporate the butter in.
Hey Meg, shred your butter with a cheese grater and mix lightly with your flour and then slowly drizzle ice water into the flour /butter mixture while pressing it with your hands “just” until it holds together. Squish it into a flat round disk and wrap in plastic. Put it in the fridge for at least 30 minutes to rest. Then take it out and roll it out wider than your dish.
I think it’s wonderful when you work together. 😊
I love how yall think! People worry over every little thing. Going with the flow is always best! Thanks for sharing the leaks, harvest and processing. I’ve never had a leak before. Define going to add it to my garden next year!
If you've ever met these guys, you'd know how wonderful this family is. I had the honor of meeting them in VA at the Homesteaders of America in 2021. Such great people.
Jack is such a great big brother with his baby sister. Makes my heart happy!
OMG Meg, that sound and looks wonderfully delicious.
You all have so much fun together. Ben is happier not having a9-5 and Meg is a joyful mom. Translates into happy, healthy confident kids. Love watching you people grow.
I love that you all stay true to yourself. Bless the family!
It’s good to see people experimenting in the kitchen and having wins as well as fails - for people who didn’t grow up with family cooking from scratch they need to know that failure is part of being a home cook. The same goes for home gardeners. So don’t ever be embarrassed or scared of sharing your fails with us please!
We are perfectly fine with watching you do something for the first time. It makes it like we are all in the kitchen waiting and wondering if it is going to taste yummy ! It is ....real.
And with our mouths watering! LOL 😘 REALLY mine is watering... gtg find some dinner. 👍 Way to go Meg! Love you guys💖
I agree! ❤
Totally agree!
Totally agree 👍
Romans 8:11 NKJV
[11] But if the Spirit of Him who raised Jesus from the dead dwells in you, He who raised Christ from the dead will also give life to your mortal bodies through His Spirit who dwells in you. 💝💝💝
Hello Hollar family. Buggy is getting so big. She is a beautiful little girl and smart too. I love seeing Meg take the baby outside for fresh air and sunshine. More moms need to do this.
Uh....and dads.
Romans 8:11 NKJV
[11] But if the Spirit of Him who raised Jesus from the dead dwells in you, He who raised Christ from the dead will also give life to your mortal bodies through His Spirit who dwells in you. 💝💝💝
Meg; I once saw a person use very cold almost frozen butter and they GRATED it! For the pie crust. I thought that was genious!
Great idea.
Always do!
My sis does this for biscuits
I never get tired of watching the whole family pitch in to get a job done. The best part of homesteading is everyone working together and making memories.
Buggy is such a daddy's girl, it's just so cute.
I love that too... but I also love aeei6her run out the door in the morning in her muddy boots and a pretty dress! I love that Meg can finally fix her her too. She's such a special girl.
I just love your family. Thanks for sharing all your love with us.
Meg is on fire in this one, love the banter
The only problem I have with you guys is the amount I drool when Miss Meg gets in the kitchen love and hugs to you and yours
In my eyes , You are fancy! You're living life your way . Keep living YOUR LIFE
Leek tart looks wonderful! 💚Adorable Elizabeth, loved seeing one of the sons holding her while Meg cooks. Sweetness💖
Love your family cooking and preserving videos!! God bless!
Mmmm, leek and potato soup!!
Super yum!
WOW , just since you have had the new baby girl , Little Buggy as sure grown up fast , she looks so much older , and your LEEK recipe looks good , thanks for sharing .
Coffee in the garden makes my soul happy!!
Such a wonderful family it's such a joy that you share you life with us.
LOVE you guys living life and raising kids YOUR WAY! ❤
The salad spinner is a good idea- one thing though - you could fill half the sink with water and float the leeks in the sink - the dirt falls to the bottom then scoop into the salad spinner on the other side of the sink - it will make washing easier. Btw - I laughed out loud when you son in the garden said “if they are stinky are they reeks” 🤣
I laughed right out loud too…😂…it was a good one!
My mom was a ranch cook on a sheep ranch when I was in 5th grade. The Basque guys kept asking her for leeky soup. Mom finally asked her Basque hair dresser, "What is leaky soup?" Finally got the boys some leeky soup, they were so happy.
My grandma who cooked for harvesting crews always said pie crust can only be made with fingers. She would dump flour in a pile, add salt, and massaged lard in until it felt right. Then she would sprinkle with cold ice water until a large ball formed. She said butter ruined a flakey crust. Only lard would do. She immediately rolled and lined her several METAL pie plates. Then they would be filled and baked or frozen raw.
I just love watching you working with the whole family helping, it's a joy to watch.🤩
It sure is! 💖
My sweet North Carolina great-grandmother tried to teach my mother how to make pie crust many times with no success. She finally told my mom that Pillsbury makes a fine pie crust and no one would be the wiser. 🙂
The first time I made leek and potato soup, I was told I put too much black pepper in. I hadn’t put any in. I wash my leeks thoroughly now
😅😂😅
ROTFLOL!
😂😂😂
😮😂♥️💯
😂
my old grandfather always said that drought years are onion years because onion plants are becoming more concentrated the less water they get
That's my understanding as well . I think our white onions in my part of Southern California are grown in the Imperial Valley between Palm Springs and Mexico must be well irrigated. The white onions are mild and very Easy on the eyes and tummy.
Hello, Ben and Meg! This video is informative and comical. Your family works well together.
I love that you don't throw away items with defects away when they are still useful.
Anyone who would say bad things about your cooking has no idea how cooking for years for that many people MAKES a good cook. Meg, you know your stuff and don't let anyone tell you different.
Best part was buggie asking for the little onion to bring to the golf cart and brother didn't sleep on that one....😂😂😂😂😂... told her to go ahead and take his whole armload. Siblings ❤
You have a very blessed and special family ❤
I love the way you love/raise your kids and how much you love the babies.
The salad spinner basket still makes a great sieve. Post graduate course on leek processing. Great process! Thanks for bringing us along with a baby cameo. Word of the day....artisanal. 😊
OMG!!!! I'd never heard of that cheese before. I looked it up and holy cow!! a 14 lb wheel/brick is a car payment!! Your boys did you good!! Great job young gentlemen!!
Brett has inherited the "dad"joke gene I see!🤣😄
13:41 Every now, and then a blind squirrel find a nut!!! 😂😂😂😂😂😂😂❤
Love that one!😂❤😂❤
love the start to this including music and baby and mom and being comfortable
I make all our Carbonara and Alfredo sauces with leek and parmesan because leeks are life!
They go with everything, I am lucky to have grown up with a father who lived through the Great Depression in New Zealand and was of Irish/Cornish heritage with a lot of Maori cousins. We love leek, we love all the 'extra' bits from animals that you guys eat, a little differently for some things but there's good eating on things that others throw out.
Also, if you haven't had a piece of bread fried in the drippings of the roast pan the next morning, with just a touch of salt and pepper to get you throw the day, you haven't lived yet.
Love your work guys x
All I could think of while watching Meg make the leek tart was what a good marriage you have as she heaps on the butter. :) I too use lots of butter, always have and we have been married for 46 years. Love watching your videos! God bless you all!
That beautiful baby girl is something!! Y’all have a gorgeous family! Thanks for sharing with us! ❤
Hello beautiful people! Good to see you all! That tart is yummy! My mouth is watering! Rustic tart with balsamic glaze, delish! Blessing!
Correction...balsamic reduction! 😂😂😂 😊
I love watching u work
“If these were stinky, would these be reeks?” 😉 Good one, Brett. Hi baby Elizabeth, Lilianna Buggy, Meg and Millie mascot.
Pie crust secrets: measure ingredients. Use very cold fat. Use ice cold water. After combined form into a disk, wrap in plastic and put in fridge for 30 min.
Yep. All the cold ingredients make the flakiness. 😊
I usually put the crust ball in the freezer for short time.
Been long time since I made it.
Love, love, love, the salad, spinner idea for leeks! Also, I agree with Megan, if it’s broke, but it’s still works, don’t replace it. 👍👍
So, my jar of mixed dry beans labelled pie weights is now legit! And...I can press in a pie crust? You have made my day again Meg. Well done.
Keep the dough cold, use iced water and very cold butter. Out in fridge before putting in pie plateTry to handle the dough as little as possible . Using a fork is good, my mom made the best poe crust and always used a fork and ice water.
That baby is going to be beautiful when she starts growing up as all your kids are
Love your cooking and the way you introduce us to what we can do with what's in our kitchen. God's blessings on you all
I just love your family, especially Mom and Dad. You have a great friendship that’s so nice to see. Thanks for sharing your life with us! ❤
Hey Meg, I bought the pork recipe “book”. I would love to buy a cookbook of your everyday recipes. You guys are such an inspiration. God Bless!
While one may often be taken, growing a garden is one of the few times you can give a leek.
Everyone should think about a wheel of cheese as a birthday present!! 🙌🏽🔥
That leek quiche looks absolutely delicious! Fresh leeks from your garden, yum! Meg always has amazing recipes.
Just pulling this out of thin air was quite impressive.
Any young'un that comes up with "If it stinks, would it be a reek?" is ok in my book!
Ok Mag, as the chief cook and bottle washer, well I cook. He washes dishes. I have made quiche many times, but I have never added cream cheese, Your mixture is a WHOLE lot thicker than mine. For that size tart pan (corning wear?) How many eggs did you add, and did you use the whole block of cream cheese? I MAKE a lot of Mexican food, but I don't make refried beans, my pinto beans are for blind baking, and for those of you who don't know. If you try to cook those beans it's going to take you a week of boiling to get them soft. I make whole canary or mayo Cabot beans that are served whole not squashed.
So, when our darn heat lets up, haha, this IS the desert and was 111° today, I'm going to make Quiche La Meg. I'll get back to you as soon as it gets cooler, long about October. 😅
I forgot. Did you say you added brown sugar to your balsamic glaze? Is it shelf stable or does it need to be in the fridge?
Ben weeding with 4 supervisors - loved it. it is so cool to see your whole family coming together to get the jobs done. Meg, you never cease to amaze me with your talents and creativity in the kitchen.
I love the wheel of cheese gift! For Christmas one year, my grandkids got me a new knife and a rotisserie chicken. Honestly the funniest gift I’ve ever gotten. But I loved it!
I think it's better watching you cook something for the first time. Mistakes are both entertaining and a teaching moment. Tart looked delightful.
I love ALL The Hollar Homestead videos!
Good Dad Joke Ben ! I appreciated it.😂
Yes, Meg is on it. She is Smart. I swear I had the same spinner . Did its job .. went missing.. suspected my MIL😡
Never replaced the dang thing. 🤷🏻♀️
The quiche looked amazing. I begged for a cheese wheel..
Another Perfect Day. ❤❤
I had to chuckle at the funny “reeks” leeks. You are absolutely right about the amaranth and not letting them go to seed.
Meg you received an entire wheel of cheese as a birthday present. WOW! What a wonderful gift. The leek quiche looks wonderful. I would have never thought of a balsamic drizzle on top. Thank you and I’ll have to try your recipe. Thanks for sharing your family.
You have created another salad spinner convert for processing leeks! Also thank you for sharing your "tart" recipe! And for just bringing us along on your journey! Blessings on the Hollar Family Homestead! 🌻🐛🌿💚🙏💕
Love a leek mushroom chicken pie so good
A lovely video and I love how big brother has taken the little one while mom and dad are busy chopping leeks. That leek pie looked good, will try it Meg. Thank you for sharing. If your children marry, whom ever they marry are going to have to be up to snuff with Megs cooking. Have a lovely day.
You all are beautiful!
I'm a pensioner living in the Welsh valleys and it has been a really weird year for vegetable growing on my allotment. I think the leeks are so strong because they are smaller? Here I am just planting my leek seedlings in the ground for a winter and spring harvest. I just love the way your whole family works; reminds me of when I was young. Sadly much of this is now lost in the modern world. Blessings from Wales
A pie crust cheat: Use vodka for any extra moisture and it will make forming the crust easier, but then the alcohol will evaporate off leaving a flaky crust.
@gkiferonhs ... Hmm. I'm going to have to try that! Thanks!😊
Wait! What? Sub the water for Vodka? Or just a tad of it. That got me thinking. I love Wisconsin beer cheese. I wonder if I made a quiche and used beer in the crust and the cheese grated colby Jack with a tad of velveda ( I know. It's processed but makes a creamy dip for tortilla chips) how that would taste....hmmmm😊
@@pinkythechihuahua3156 I use it if it's real dry or I'm clumsy or whatever, but I've added all the water I usually add, but it's not coming together. Then I'll add the vodka to give me some more liquid to work the crust, but the liquid won't stay in the pie. You could use any other alcohol for flavoring. Just remember that the alcohol is what will disappear. If you use all booze, your crust will fall apart.
Two forks stuck together backwards makes an excellent pastry blender 😊
Love it. The comments are very supportive and interactive also.
Megan we know who keeps the homestead on a even course from leek season too leek season. 😂
A very easy crostini, galette, or tart shell (whatever you want to call it) is this recipe. It bakes up and resembles, in taste and texture, a puff pastry but is oh, so easy.
1 cup flour
1 tsp salt
1 stick very cold butter cut small
About 5 to 7 TB cold water
Pulse flour & salt in food processor. Add butter pieces and pulse about 12 times. Drop in water by tablespoons until dough begins to pull together. Dump onto piece of plastic wrap, roll and flatten into about a 4 or 5 inch disc and chill about 1 or 2 hours. Roll on lightly floured counter to about a 12 inch circle and transfer to a cookie sheet lined parchment.
Spread sauteed (with fresh thyme) leeks leaving an 1 1/2 inch border. Top with sliced tomatoes that have been salted and sweated. Top with 4 ounces crumbled garlic & herb goat cheese. Season with pepper and fold over crust all around leaving an open center. Bake 450 for 25 minutes. Sprinkle with sliced fresh basil. ❤️
When I spent a year in Turkey. My landlady taught me a wonderful dish. Leeks with rice. I still make it to this day!!
One of my favorite family's videos to watch,
A round of cheese as a gift to mom from all of you . That’s what I call an excellent surprising gift for some who likes to cook ! The whole family is thoughtful ‼️‼️. Thank you for having us along 💖👵🏻👩🌾❣️
Love the truth of getting mama outside..need a cart for the stuff she will need..dont forget the mug of beverage.
Meg is a natural cook. I absolutely love watching her. Elizabeth really loves Jack, doesn't she? So sweet.
Happy August Hollar family! It's a scorcher today and this weekend too! Cute, Meg drinking her coffee? The rest of you right around her. The pigs sure like the weeds! Wow, getting ready for a Fall garden. The leeks look very nice. Oh no, reeks! Too bad about the rot. Buggy is such a good helper. I'm glad the boys chip in too. So glad you had some leeks still from the garden. That was a lot of rot. They will be delicious! Prepped and ready from the freezer sounds wonderful. Thanks for showing how you get the dirt out of them. Meg, the leeks are making your eyes leak! They must be strong this year! Wonderful that you're using the salad spinner to clean the leeks! That is a great tip! Yum, fried leeks in bacon grease with cream cheese and Balsamic vinegar sauce! Fantastic! Those cut-up leeks are beautiful! Thanks so much for the tip to use the salad spinner! Time for a new salad spinner. Wow, 19 quarts of leeks for the freezer. Still pretty good! Reduction of Balsamic vinegar! So cool! I've always used lard and it is room temperature when I cut it into the flour. I always chill my pastry dough about 30 minutes before I roll it out. It makes the pastry dough very flaky by chilling it. I finally learned this at 60 years old! I never wanted to chill the dough but I finally tried it and I was amazed how much better the pie crust was! Now I always chill my dough. My recipe is 3 cups flour, 1 cup lard, 1 tsp salt, and 1/3 cup chilled water. Wow, 14 pound wheel of cheese for you Meg! That looks like an incredible tart! It looks beautiful Meg! I can understand why you have to taste it right now! New love! WIN!! Leftover Chili for dinner but something so tasty to follow. Thanks for this video Hollar family!
From the dirt bed to the table. Perfectly done.
I've had the same issue with my onions as you're having with leeks this year. And I think for pretty much the same reason, although we're way north of you, in Zone 5 in Vermont. We had an early damp spring, then some dryness, and lately, as you know from Al Lumnah, it's been raining, flooding, etc for weeks. Here in Berlin, VT I did not get flooded this latest time, but got the 2 before. Climate change is a happening thing, and my onions are kind of small and slimy and just a few here and there that are worth keeping.
You guys work so well together, reminds me of my other favorite channel, Simple Living Alaska. Real folks doing real things, thank you!
🌻💕
And love seeing the baby outside
That's hilarious your describing the splash back when washing leeks. I guess I believed it only happened to me!!😂
Hello all!! I love that Meg quoted a blind squirrel gets a nut.... My dad use to say that. The tart looks incredible. I leave pie crust to my sister. I'm happy cooking & baking other stuff. Lol.
I love watch The Holler Family on You Tube...y'all are great. I love watching y'all. Y'all are a wonderful family ❤🙏🇺🇸I like watching y'all working together, eating meals together & having prayer together for your family meals 🇺🇸🙏💕💕💕💕💕💕💕💕
OMG lady your my hero always ! I truly loved this video 😮😮😮can't wait for you to have your addition to your home ! Its been so much hard work getting to where you all are now ! Its so damn awesome ! I hope your very proud of yourselves and Meg your the type of person I want to be in my next life ! 🎉🎉
I love leek soup! 😊😊Elizabeth is growing so fast! She is adorable! I think she looks like Buggy! ❤❤
💕💗💕🙏🙏🙏 Looks delicious! Have a blessed day!!!💕💗💕
Well Meg my mouth was watering watching the tasting of the Leek Tart! 👍🏼👍🏼 Looks delicious 😋 Definitely worth the effort it took! Peace and blessings! 🤗
Thanks for letting us visit
Hi beautiful family I enjoy watching your show on utub from Australia Queensland
Ahhhh, love leeks! That quiche looks so yummy. And basalmic redux? Died and went to heaven, mouthwatering here!🎉
Meg, anytime I’m making a pastry item that called for blending in cold butter I actually get out my food grater and grate the cold butter into the flour. It is amazingly fast and easy and all the butter is in small pieces. I then just incorporate the butter in.
Hey Meg, shred your butter with a cheese grater and mix lightly with your flour and then slowly drizzle ice water into the flour /butter mixture while pressing it with your hands “just” until it holds together. Squish it into a flat round disk and wrap in plastic. Put it in the fridge for at least 30 minutes to rest. Then take it out and roll it out wider than your dish.
I think Buggy needs her own garden next year
Yes Brett! So funny. The reeks are ready! 😆