Girl Meets Farm Season 14 Episode 01
Molly Yeh makes her favorite Middle Eastern dishes with a Midwestern touch. She prepares her fried Squash Falafel with a spicy Chipotle Ranch drizzled on top, super hearty and Meaty Twice Baked Potatoes with spicy harissa ketchup and her take on Basbousa, a nutty and sweet semolina cake cloaked in tart Cherry Compote for dessert. Plus, she has delicious Date Cream Soda Floats to sip and spoon on the side.
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Molly Yeh makes her favorite Middle Eastern dishes with a Midwestern touch. She prepares her fried Squash Falafel with a spicy Chipotle Ranch drizzled on top, super hearty and Meaty Twice Baked Potatoes with spicy harissa ketchup and her take on Basbousa, a nutty and sweet semolina cake cloaked in tart Cherry Compote for dessert. Plus, she has delicious Date Cream Soda Floats to sip and spoon on the side.
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Category
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FunTranscript
00:00We're having a sing-along on the farm,
00:03and I'm making a tasty lunch for the occasion.
00:05I'm a terrible singer, so I provide the sustenance
00:09for the other people who are singing and playing the piano.
00:12With my hearty and comforting hamburger mac and cheese.
00:15She's beautiful.
00:17And my adorable chocolate PB and strawberry J cupcakes
00:20to make sure everybody, including dessert,
00:23sings with sweetness.
00:24Da-da-da!
00:26Then for dinner, a Korean-inspired feast
00:28with my crispy rice bibimbap.
00:31This is my ideal comfort right here.
00:34And ooey-gooey corn cheese on the side.
00:36Oh my good gosh, cheese.
00:38It's time for dinner.
00:42Look at these beauties.
00:44Hey, this is me, Molly A.
00:46This is my husband, Nick.
00:48This is our growing family.
00:49And this is our farm on the North Dakota-Minnesota border,
00:52the place where I eat, sleep, and breathe food.
00:58My mother-in-law is doing a sing-along on the farm,
01:01and my kids are so pumped.
01:02So I'm putting together a fun lunch to keep everybody fueled
01:05while they belt out their tunes.
01:07For dessert, I'm making my chocolate, peanut butter,
01:09and strawberry cupcakes, which are moist, nutty little cakes
01:12filled with jam and finished with tall, high hats of fluffy meringue
01:15frosting that get dunked in glossy chocolate.
01:18To get going on my cakes, I'll build the batter all in one bowl.
01:22I've got my peanut butter here.
01:23It's creamy and it's unsweetened,
01:25since I'll be dumping in a load of sugar as well.
01:27Half a cup here.
01:28Not only does peanut butter contribute
01:30its delicious peanut buttery flavor,
01:32it also contributes great denseness and moisture.
01:35A quarter cup of melted, refined coconut oil
01:37to add a little bit of salt, and a little bit of salt.
01:40I'm going to add a little bit of salt.
01:42I'm going to add a little bit of salt.
01:44I'm going to add a little bit of salt.
01:46A cup of melted, refined coconut oil
01:48to bring it in the texture department.
01:51Since cupcakes are so small, they can have the tendency
01:55to dry out a little faster than like a big honkin' layer cake.
01:58So using an oil as opposed to butter
02:01is going to help that moisture.
02:03A cup of buttermilk adds that signature tang.
02:07An egg for that structure.
02:09And then one and a half teaspoons of vanilla extract.
02:12That warmth with the peanut butter is so delicious.
02:15I'll whisk all my wet ingredients together until they're smooth.
02:17This is the ideal dessert version of a PB&J.
02:21It has jam in the middle of the cake
02:23and, of course, a coating of chocolate on top.
02:25Never hurt anybody.
02:27All right, that's smooth.
02:28I'll sprinkle all my dry ingredients
02:29evenly over the top of the wet ingredients.
02:32One and a quarter cups of all-purpose flour.
02:36One cup of sugar.
02:37These are nice and sweet.
02:39And sugar also helps prevent against the cake drying out.
02:42Three quarters of a teaspoon of baking powder
02:44will help the cakes rise in the oven and get puffy and fluffy.
02:47And then a quarter teaspoon of baking soda
02:49will react with the acidity in the buttermilk
02:52to help these get even fluffier
02:54and also encourage some caramelization on the top.
02:57And three quarters of a teaspoon of salt.
02:59Salt your cakes generously.
03:01Just makes them taste so good.
03:03All right, while the dry ingredients are still sitting
03:05on top of the batter, I'll give them a rough little whisk
03:07to combine, and then I'll just gradually incorporate them
03:11in with the wet ingredients.
03:13As soon as I can no longer see any of my dry ingredients,
03:16they're all hydrated by the wet ingredients,
03:18I want to stop mixing because I definitely
03:20don't want to over-mix this batter.
03:22I'll get my cupcake tins, and I'll just divide the batter evenly
03:25between my 12 tins.
03:27And I like to use an ice cream scoop like this.
03:30That helps get uniform amounts in every cupcake tin,
03:34and it's cleaner to scoop that way.
03:36All right, I'll get these in the oven at 350 degrees
03:39for about 18 minutes until they're golden
03:42and puffed in the center and springy when you poke them.
03:50Cupcake's cool.
03:51Now for my meringue frosting.
03:53This is going to be the high hat on my cupcakes,
03:56and it's actually pretty straightforward to make.
03:58You just cook the egg whites and then beat them up
04:01and add some sugar along the way.
04:03You want to heat the egg whites very gently,
04:05which is why I have them in a double boiler here.
04:08So this is a pot of simmering water
04:10with my heat-safe bowl that's holding the egg whites.
04:12That's because I don't want them to scramble and curdle.
04:15I want them to stay smooth and glossy
04:17to get that perfectly textured frosting.
04:19So I've got six egg whites here.
04:21I'll combine them with one and a half cups of sugar,
04:23and then half a teaspoon of cream of tartar,
04:25which helps stabilize the egg whites.
04:27Only egg whites and no egg yolks.
04:30Even the tiniest spot of egg yolk could prevent the egg whites
04:34from beating up to their full potential.
04:36Couple up into the salt,
04:38and then I'll whisk this continuously
04:40and cook for a few minutes until it reaches 175 degrees.
04:44That's how I know that the egg whites are cooked,
04:47will be safe to feed to my kids.
04:49So once it is noticeably thinner,
04:51you can start checking it with your thermometer.
04:53And I'm just using a candy thermometer here.
04:56So Roxanne, my mother-in-law,
04:58is a former elementary music teacher,
05:01and you can totally see it.
05:02She's always playing music for the girls,
05:05and the girls love it so much.
05:08I'm a terrible singer.
05:09I provide the sustenance for the other people
05:12who are singing and playing the piano.
05:15All right, my egg whites have reached 175 degrees.
05:18I'll remove them from the heat.
05:20And then I'll switch over to my electric mixer now
05:22and beat this until it holds stiff, glossy peaks.
05:30This is so glossy and it's holding peaks.
05:33I'll flavor with a splash of vanilla extract
05:36and then freeze-dried strawberry powder,
05:39which is just finely ground freeze-dried strawberries
05:42that have been sifted to remove the seeds.
05:44And I love this stuff
05:45because it lends concentrated strawberry flavor
05:48without adding any more moisture.
05:50Mix this in and watch this frosting
05:52turn really pretty pink.
05:57Okay.
05:59I'll get this into my piping bag.
06:07I'm ready to decorate.
06:08The first thing I'll do is create an opening
06:10for the jam in the center.
06:12So I'll take an apple corer
06:13and remove the very center of the cake.
06:16This is your seedless strawberry jam
06:18and I'll just pipe the jam right into the opening.
06:21And now this frosting has got to hold up to its name.
06:24It's got to be high.
06:25So I'll pipe on three layers of frosting
06:29and I'm holding the piping bag just straight up and down
06:31and just squeeze and allow it to go all the way
06:34to the edges of the cake.
06:36I'll lift it up and do another layer
06:39and then another layer, almost like a snowman.
06:43It's like a cartoon cupcake.
06:45All right.
06:45I'll keep on filling and frosting the rest.
06:47I'll stick them in the freezer until they're firm
06:49and then they get one final chocolate kiss.
06:52The frosting is firm.
07:03I'm ready for the final touch.
07:04I've got my semi-sweet chocolate melted
07:07with a little coconut oil, which helps it thin out
07:09and also firm up.
07:10So I'll just give it a quick dunk,
07:12pull it right back up like that.
07:16And I've cooled it to room temperature
07:17because I definitely don't want hot chocolate
07:20and melting the frosting.
07:21And that creates such a great chocolate shell.
07:25And before they fully set, sprinkle with some sprinkles.
07:30Totally look like ice cream cones.
07:33This one looks so good.
07:35Got to make sure it's okay for the girls.
07:37This isn't going to be a flattering bite,
07:39but it's going to be a worth it bite.
07:42Here I go.
07:47Oh.
07:47I love the salty peanut butter with that sweet fruity jam.
07:57Talk about hitting all the high notes for sure.
08:03Coming up, the secret to the best beefy mac of your life.
08:07It's easy and it's cheesy.
08:17For a fun and hearty lunch at our sing-along,
08:22I am making my hamburger mac and cheese,
08:24which is beefy and bacon-y and cheesy and creamy.
08:28It's sure to be a hit with both kids and grandmas alike.
08:32Plus, I'm making it all in one pot.
08:34I'm not even going to boil the pasta in a separate pot.
08:37How's that for efficiency?
08:39To start, I'm crisping up some thick-cut bacon
08:42because everybody knows that bacon cheeseburgers are the best cheeseburgers.
08:46And then I'll use its fat to help me cook up half an onion.
08:50This will just add a little bit of sweetness.
08:53Add a pinch of salt.
08:54Just let this onion soften.
08:56It's going really good.
08:57Also, I feel like onions kind of become invisible in mac and cheese,
09:00so it's a vegetable that I can sneak into my kids.
09:05Onions are soft.
09:05They've got some great color on them.
09:07I'll add in my beef now.
09:08I've got a pound of brown beef, and then I'll season it with a teaspoon of salt.
09:13I'll cook this and break it up with my spoon into little bits
09:16until it's brown a few minutes over medium high.
09:19So this is basically a combination of Bernie and Ira's favorite foods,
09:23burgers and mac and cheese.
09:26Before kids, I had every intention of only ever making homemade mac and cheese.
09:31My, how times have changed.
09:34Whatever.
09:35I loved box mac and cheese when I was a kid.
09:38The meat is cooked.
09:39I'll amp up the flavor now with a little paprika and garlic powder.
09:43I'll still give it some nice smokiness, not too much heat.
09:47I'll let the paprika and the garlic powder toast a bit.
09:50And I'll also stir in a tablespoon of Dijon mustard.
09:54Just a little bit goes a long way for the overall balance of flavors in the dish.
09:58And of course, I love mustard on my burgers, but also in my mac and cheese.
10:01It adds delicious depth.
10:03I'll stir this around to incorporate.
10:07The burger element of this is done.
10:08I'll remove it from my silo into a bowl.
10:11And I'll use a slotted spoon so that I can drain some of the juices.
10:17Now for my noodles, I've got 12 ounces of Falvo macaroni here.
10:20I love this shape with hamburger meat for some reason.
10:24It's just classic.
10:25And then I'll add just enough water to cover them.
10:28So about three cups.
10:29You don't actually need that much water to cook pasta.
10:33I'll season with a teaspoon of salt.
10:35And simmer it just for a few minutes until most of the water has evaporated.
10:39And the noodles are just shy of al dente because they will continue to cook as I build my cheese sauce
10:45right in the same pot.
10:47So hamburger mac and cheese was one of my favorite dinners growing up.
10:50But I loved it even more for leftovers the next day.
10:54I was that kid that brought the smelly leftovers to school in the cafeteria.
10:59It probably stunk up the lunch table, but it tasted better than being cool feels.
11:05The noodles are plump.
11:06They're ready to be sauced.
11:08As my base for the cheese sauce, I'm using a can of evaporated milk,
11:12which is thicker than your typical two percent.
11:14And then for my cheeses, I've got a combination of shredded mozzarella and white cheddar,
11:19which I love for the meltiness of the mozzarella and then that sharpness of the cheddar.
11:25And I've tossed my shreds in some cornstarch, which will help thicken up the sauce.
11:30It'll also help prevent the sauce from breaking and separating.
11:34So it's kind of a nice shortcut because typically when you make homemade mac and cheese,
11:39you build a roux and a bechamel and a mornay.
11:42But this just skips all those steps.
11:44I'll stir this around.
11:46Just watch the cheese melt.
11:47This is my dream.
11:51All right.
11:52Now that the cheese is melted, it's ready for the hamburger element.
11:55I'm dumping it right in.
11:58I'll fold it in.
12:00Smelling the bacon.
12:03Okay.
12:04I mean, she's beautiful.
12:07And I'm garnishing with some classic burger fixings, pickles and tomatoes.
12:14Hi.
12:14Sometimes when I make mac and cheese, I hope that the kids don't like it so that there's more for me.
12:22Some pickles.
12:25And chopped tomatoes.
12:27Oh, yeah.
12:27These are there for the color.
12:29They'll also help cool down a really hot night.
12:31This is the job for a spoon.
12:38Good food and Roxanne's sweet tunes.
12:42Double win.
12:44Bernie and Ira live at the farm.
12:48Mom and dad do too.
12:51They stuck with glee.
12:53Dance around the apple tree.
12:57Living at the farm.
12:59Yeah.
13:00Yeah.
13:02Next, crispy rice bibimbap.
13:04You're about to add this one to your weeknight dinner rotation.
13:07For a colorful, flavorful dinner that's loaded with the veggies that my lunch forgot,
13:25I am making crispy rice bibimbap, a Korean classic that's a bed of steamy rice covered in a
13:31rainbow of toppings from juicy steak to a runny egg to piles of carrots and kimchi.
13:37I'm going to start by marinating my meat.
13:40I've got some skirt steak here that I've thinly sliced.
13:43This is the type of thing that you want to eat out of a bowl with a spoon.
13:47So cutting the meat into little bits like this makes that easier.
13:51And to add flavor, I'll grate my yellow onion right in here with the big holes of a box grater.
13:56And grating it like this releases the juices and speeds up getting the flavor into the meat.
14:02It also gets the juice right into my eyes so I might start crying.
14:06I'm just crying because it's beautiful.
14:09I love bibimbap so much.
14:12I'll use my fine zester to grate in a couple of cloves of garlic.
14:16Getting little tiny bits of garlic like this helps distribute the flavor around the meat.
14:21Two tablespoons of light brown sugar will caramelize and make this so good.
14:26Three tablespoons of soy sauce for that saltiness.
14:29And also a couple of pinches of kosher salt.
14:33I'll toss this all together.
14:35Bibimbap literally means mixed rice and it's essentially just a bowl of rice with loads of toppings.
14:42We always do a runny egg because the way that the yolk mingles with everything kind of brings
14:47it together like a sauce.
14:49I don't always do meat but today's a special day.
14:53It's the dinner after a sing-along.
14:54I'll set it aside and let it marinate while I get going on my rice.
14:59My pan's preheating on medium-high.
15:01I'll get a couple of tablespoons of neutral oil here.
15:05This is short grain white rice that's been seasoned with salt.
15:09That's a good sizzle.
15:11I'll spread it out.
15:13I'll let this hang out undisturbed so that it can develop that crispy bottom.
15:17It's about 10 to 12 minutes while I get going on my other toppings.
15:21I'll add a drizzle of oil to my other skillet and then soften up some julienned carrots which
15:26add nice sweetness to this dish.
15:28All right, on my same skillet just on the other side, I'll crack in my eggs.
15:31A little bit of salt in the carrots will help them soften and then I'll just cook this for a few
15:39minutes until the carrots have softened and caramelized and the egg whites are cooked but
15:43the yolks are still ready.
15:45Let me check on my rice.
15:46Oh, look at this.
15:48Look at that color.
15:50Now I've got to make some room in my skillets to cook the meat.
15:53I don't want to use like 60 skillets when I could just use two so I'll start to plate it up.
15:59I'll get some rice in here.
16:01Oh yeah.
16:02I'll get some carrots on each bowl.
16:06And these eggs are perfectly cooked.
16:09Like that first bite of bibimbap, you've got to just go at it into the egg yolk.
16:15Watch it all ooze down over everything.
16:17And now I've made room in a skillet here.
16:19I'll use this to cook my steak.
16:21Medium-high heat for a few minutes just until it's browned all over.
16:25Smells really good.
16:28I'll get some kimchi.
16:30I love adding kimchi onto our bibimbap.
16:33It's fermented cabbage and it's a little spicy.
16:36I find it so refreshing and flavorful.
16:39And it's an easy veggie to have on hand in the dead of winter when our access to fresh
16:44vegetables is pretty limited.
16:46So you don't always find kimchi on bibimbap, but in our house we love it.
16:52Let me check on the steak.
16:53Oh yeah, that's looking good.
16:55The brown sugar and the marinade is what does it for me with this steak.
16:58I like a sweet meat.
17:00What can I say?
17:01I'll pile this on.
17:05I'll bring this all together with my sauce.
17:07So this is a combination of gochujang, which is a Korean red pepper paste that's sweet and peppery and
17:14hot, but not overly spicy.
17:17And I thinned it out into a saucy consistency with some toasted sesame oil and sugar and water.
17:22This truly is one of my all-time favorite meals.
17:25Some toasted sesame seeds just add great texture and they look really pretty.
17:30And lastly, my scallions.
17:32Yay.
17:33I'm so happy with these.
17:35All of my dreams are about to come true.
17:37Between the crispy rice and the sweet and salty steak, this is my ideal comfort right here.
17:57Still to come, corn cheese.
17:59Can I say yes, please?
18:07For an easy cheesy dinner side, I'm making corn cheese.
18:14It's sweet and creamy and the uncontested queen of the cheese bowls.
18:19I'll build it all in my skillet and then broil to melty perfection.
18:23I'll start with a good plop of butter.
18:26Peak season sweet corn is honestly perfect on its own, but when you add butter and cheese to the mix,
18:31it's perfecter.
18:33I'll get in a red bell pepper.
18:34That's great color.
18:36Pinch of salt and just let this soften.
18:38Peppers and corn go so beautifully together.
18:41I've got six sliced scallions here and I'll add the white parts and the pale green parts to the mixture
18:47and then save the dark green parts for garnish at the end.
18:51And now for my corn.
18:52I've got six ears of corn that I've just chopped off the cob.
18:55We get such perfect sweet corn here in this part of the country.
19:00Originally, corn cheese was made with canned corn and it was canned corn that was brought over
19:04by American soldiers to Korea during the Korean War.
19:08So this is actually a relatively recent Korean-American mashup that I love.
19:13I'll season with some kosher salt and then two teaspoons of sugar will enhance the sweetness of the corn.
19:19And then some gochugaru, which is a Korean pepper powder that's smoky.
19:26It's a little sweet and it's hot, but it's not overpowering.
19:30I love this stuff.
19:33And then for the creamy element,
19:34the love of my life, mayonnaise.
19:38I'll add a cup of it.
19:40I'll fold this in.
19:42That's the good stuff.
19:43It is ready for its cheese, so I'll smooth it out evenly.
19:48I've got eight ounces of shredded, low moisture mozzarella,
19:52which I love for its melty, mild creaminess.
19:55And I'll just blanket it.
19:57I'll get this in my oven and broil it on high for about two minutes until the cheese is melty and bubbly.
20:02Oh yeah.
20:11Look at that beauty.
20:13Yum.
20:14I'll finish with a pinch of gochugaru.
20:17And the scallion greens.
20:18Oh, it smells insane.
20:21Okay.
20:23It's cheese polo clock.
20:28Ready for this?
20:29Yes.
20:32It's so sweet and cheesy.
20:39And that little bit of red pepper breaks it up in the best way.
20:43Oh my good gosh, cheese.
20:44It's time for dinner.
20:54Nice.
21:13Nice.
21:14status.
21:15That's the best.
21:16The best.
21:17It's it.
21:17database.
21:18Thanks for dinner.
21:18Thanks for joining us.
21:18Hmm.
21:18The adventure.
21:19Oh.
21:20Oh.
21:21Bye.