‘Fixer Upper’ host’s cookbook has plenty of family appeal

What’s next after the popular HGTV show “Fixer Upper” wrapped up its final season? Co-host Joanna Gaines has had something else in the works for several months. While the show has ended, you can bring Gaines into your kitchen with her first cookbook.

Gaines’ first cookbook “Magnolia Table: A Collection of Recipes for Gathering (William Morrow Cookbooks $29.99), is available now.

It includes i ld some of fh her favorite recipes along with several from the Gaines family’s new restaurant in their hometown of Waco, Texas.

I’ve had a glimpse into the cookbook for a few weeks now. And it’s a page turner. A lot of cookbooks cross my desk each year. But this one caught my eye. It has a lot of recipes that will appeal to all, especially families.

Like just about everything Gaines touches, you’ll see the same style and design in the recipes and throughout the book. The book is beautifully photographed, with nearly every recipe having a full-color photo.

Gaines writes that the book is a collection of family favorites passed down from relatives and several from Chip and Joanna’s new restaurant Magnolia Table, which opened in February in their hometown of Waco, Texas.

There are seven recipe chapters, including breakfast, appetizers, dinner and desserts. Gaines also provides a sample of pantry ingredients to have on hand and a list of needed tools, such as whisks, spoons and a well-seasoned cast iron skillet. While she may have a well-stocked pantry and grows a lot of her own vegetables, Gaines is not a stickler with always made-from-scratch ingredients. Like everyone else, she gets busy too. Gaines writes “I consider storebought refrigerated dough and boxed broth to be gifts from the heavens.”

A highlight of the breakfast chapter is JoJo’s Biscuits. It’s a favorite, which Gaines writes that “it took me a year of Saturdays to get these bis-

cuits just right.”

Throughout the pages, you’ll also see Gaines’ flair for decorating as recipes are perfectly styled. There’s also her penchant for gardening and growing her own vegetables. The recipes are very doable, clearly written and most hold to one page. There are classics like scalloped potatoes and green beans almandine along with Sour Cream Chicken Enchiladas, Mom’s Bulgogi and Becki’s Mac & Cheese, ideal for family dinners. It’s dinner, that Gaines says “is her favorite way to unwind after a busy day at work.”

And at a glance, the dinner chapter has the most recipes.

There’s also a chapter on desserts. Gaines admits she has a sweet tooth. And the recipe for chocolate chip cookies (see below) is close to her heart as it reminds of the first time she and her dad baked together. She writes that she developed the recipe over the years looking for a chunky, not flat, cookie. Gaines was surprised that using less butter was the key.

CHOCOLATE CHIP COOKIES

Makes: about 40 cookies / Prep time: 15 minutes / Total time: 1 hour 45 minutes 2 1/2 cups all-purpose flour 1 heaping teaspoon baking soda 1/2 teaspoon sea salt

8 tablespoons (1 stick) unsalted butter, at room temperature

2 cups packed light brown sugar 2 large eggs

1 1/2 teaspoons pure vanilla extract 1 1/2 cups semisweet chocolate chips (see note)

Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.

Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips. Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

Store the cookies in a tightly covered container at room temperature for up to 3 days.

Cook’s note: Depending on what you’re in the mood for, you can add 1/2 cup more or less chocolate than what is called for.

From “Magnolia Table” by Joanna Gaines (William Morrow Cookbooks

$29.99.)

ASPARAGUS AND FONTINA QUICHE

Makes: 6 to 8 servings / Prep time: 15 minutes / Total time: 1 hour 30 minutes

“Joanna Gaines writes that “Sometimes I shave the asparagus into thin strips, though simply chopping it works great when I’m more pressed for time. This quiche is beautiful either way.” 1 pound asparagus, ends trimmed 6 large eggs

1 cup heavy cream

1 teaspoon garlic salt

1 teaspoon freshly ground black pepper

8 ounces Fontina cheese, grated

(about 2 cups)

2 ounces Gruyere cheese, grated

(about 1/2 cup)

1 unbaked pie crust or a storebought 9-inch pie crust

Preheat the oven to 350 degrees. Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)

In a pot with a steamer insert or in a covered saute pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.

Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.

In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyere, and reserved asparagus.

Pour the mixture into the unbaked pie shell.

Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

From “Magnolia Table” by Joanna Gaines (William Morrow Cookbooks

$29.99.)