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Magnolia Table with Joanna Gaines: Season 7, Episode 5


Katie Button

I admire any expert who is committed to lifelong learning, and that’s true of my friend, Katie Button. She’s an award-winning chef, but she never stops being curious about food. It makes her a great teacher, which is why we love having her as a show and workshop host on Magnolia Network. It’s also why she’s joining me on today’s episode—I’m assuming the role of sous chef and breaking out my notepad to write down Katie’s tips and tricks!

Our menu is inspired by Katie’s connection to Spain. It’s where her husband is from and where she spent time working as a pastry chef. First up: Flamenquines, which are thin pieces of pork rolled with slices of ham and cheese, coated in breadcrumbs, and pan-fried to golden perfection. On the side, we’re having Grandma’s Olives, inspired by the jars found in Spanish grocery stores. Katie shows us how to get creative with Simple Sautéed Greens by combining categories of ingredients to make it your own. For dessert, she’s sharing her Brandied Pumpkin Cheesecake, a creamy basque-style (crustless and lightly caramelized) cheesecake brimming with fall flavor.

I’d share the kitchen with Katie any day. Now let’s get cooking!

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Flamenquines**

a traditional Spanish dish: thin pieces of pork rolled up with ham and cheese, coated in breadcrumbs, and pan fried until golden brown

Grandma’s Olives

blend of colored olives marinated in olive oil, garlic, sprigs of rosemary, anchovy, and smoked paprika

Simple Sautéed Greens

a customizable recipe by blending: winter greens, chopped nuts or seeds, dried and fresh fruit, cheese and alliums, and tossed in olive oil and vinegar or lemon juice

Brandied Pumpkin Basque-Style Cheesecake

basque-style (crustless and caramelized) cheesecake flavored with with brandy and pumpkin spice

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