Girl Meets Farm Season 14 Episode 06

Movie Drama English Sub

Girl Meets Farm Season 14 Episode 06  Molly Yeh hosts a moms' night in with her friends on the farm, and there's plenty of good food! She cooks up Grilled Salmon on a bed of colorful Charred Veggie Lemon Orzo, a salty Salami Nicoise Salad, icy cold Elderflower Slushes for sipping and cute-as-a-button Peach Shortcakes to round out the meal.  Year started: 2018 IMDB rating: 6.5 Categories: Food Stars: Molly Yeh

Transcript

00:00I'm having a dinner party with my mom friends on the farm.

00:03Cheers.

00:04Cheers.

00:05With succulent salmon on a bed of colorful,

00:08charred veggie lemon orzo.

00:10Oh, that is a beautiful piece of fish.

00:12My Midwest take on a classic French salad on the side,

00:15a salty salami de soise.

00:17Look at these jolly happy cubes.

00:19Yay.

00:20Icy cold elderflower slushies for sipping.

00:23That is the perfect texture.

00:25And for dessert, cute as a buttery button,

00:27peach shortcakes will make this mom's night in pop with sweetness.

00:31That is literal perfection.

00:33Let's get this dinner party started.

00:36Look at these beauties.

00:38Hey, this is me, Molly A.

00:40This is my husband, Nick.

00:42This is our growing family.

00:43And this is our farm on the North Dakota, Minnesota border,

00:46the place where I eat, sleep, and breathe food.

00:54I'm having my friends over for a dinner party

00:56because we are way overdue for a night of tasty food

00:59and juicy gossip.

01:02For dessert, I am making my peach shortcakes,

01:05which are the layers of buttery, subtly sweet biscuit

01:09piled high with syrupy peaches and dollops of cream cheese whip.

01:13They are the best version of a classic, simple pleasure.

01:18Before I get going on my cakes, I'm going to macerate my peaches,

01:21which is just a fancy term.

01:23That means I'm going to toss them in some sugar.

01:26I've got my sliced peaches here,

01:28and I'll toss them with two tablespoons of sugar.

01:30And the sugar is going to draw out the juices in the peaches.

01:33And then as the peaches sit in those juices,

01:36they'll marinate and their flavors will intensify.

01:40It'll also make them syrupy and glossy and party ready.

01:44I'll set these aside while I get going on my shortcake dough.

01:47I'll start with four and a quarter cups of all-purpose flour.

01:52This is a big batch of dough.

01:55Don't try to make it in your food processor. It's too big.

01:58You got to make it by hand.

01:59Half a cup of sugar, which I feel like is the perfect level of sweetness.

02:04It's not overly cloying.

02:05It's just enough to keep you going back for more bites.

02:08Two tablespoons of baking powder to help the cakes rise and get fluffy.

02:13And then one and a half teaspoons of kosher salt.

02:16I'll give this a quick whisk.

02:20And then grab one cup of cold cubed butter.

02:23You make these almost like you would a pie dough or a biscuit dough.

02:26You want that butter to be cold so that you get those flaky pockets of deliciousness.

02:33I'll get in here with my hands to incorporate the butter,

02:35just smashing it with some of the dry ingredients.

02:38And I'm going for bits that are about the size of peas.

02:42So a mealy mixture.

02:44Short cakes are not called short cakes because they're short.

02:49They're called short cakes because the strands of gluten in the mixture are short.

02:53And what that means is by coating the flour with butter, I'm preventing them from bonding together

02:59and forming long strands of gluten that you would find when you're eating a loaf of bread.

03:05You get that chewiness. You get those strings when you pull apart a loaf.

03:09But with short cakes, you want the complete and total opposite of that.

03:12You want a tender, flaky, crumbly quality.

03:16And that starts right here when I'm kneading in the butter.

03:19Once the butter is mostly broken down, you can move on.

03:23Now I'll bring this all together into a dough using one and a half cups of heavy cream

03:28and two teaspoons of vanilla.

03:30I like a lot of vanilla in my short cakes.

03:32I'll drizzle this in. And then I want to work fairly quickly to bring this dough together

03:37because I want the butter to stay cold. I want the dough to stay cold.

03:42My house is kind of cold right now. I am cold.

03:44But that's going to work in the favor of these short cakes.

03:47And I'm just gently mixing this just enough so that the dough sticks together.

03:53Once it forms a shaggy dough like this, I can use my hands to bring it all together.

03:57Get this out onto my counter. And use my hands to just bring it together into a big ball.

04:05All right. And now we'll roll it out until it's a scant half inch thick.

04:11I wasn't always a short cake person for much of my life. I thought they were sad, dry, and flavorless.

04:17But then I finally made them from scratch and realized how magical and special they actually are.

04:22All right. I've got my baking sheet and my circle cutter here.

04:28And to shape these, I'll cut out one circle. This is three inches in diameter.

04:33Straight down and straight up. You don't want to twist it like you would maybe a donut or a cookie

04:39because you want to see those layers on the side. I'll place it on my baking sheet and then brush it

04:43with butter. And this is a way of getting more buttery flavor into the cake. And then it'll also

04:50help the layers split apart after they've baked. I'll stack another circle on top of it. So you're

04:55essentially baking two right on top of each other. It's a two layer cake. I'll brush with another layer

05:02of butter. This is going to help a very important component of short cakes stick on, which is the

05:09sugar craggly crunchy topping. And this looks really pretty and allows you to get some sweetness

05:14right on your tongue as soon as you take a bite. So don't forget this step. All right. I'll keep on

05:19stacking these out and then I'll bake at 400 degrees until they're golden. I'll start checking them at 25 minutes.

05:31Smells buttery good in here. Let me check on my short cakes.

05:37Oh yeah. They're golden and the definition of rustic beauty. I love the craggles on top. I'll let

05:45these cool while I make my whipped cream filling. I'm starting with half a block of cream cheese.

05:49This is softened to room temperature and to this I'll add a one cup of cold heavy whipping cream.

05:54A quarter cup of powdered sugar is all you need. The peaches are so sweet already.

06:00And a splash of vanilla for flavor. And I'll beat this up until it's just shy of stiff peaks.

06:06I like a medium stiff peak with pillows and clouds over these cakes.

06:14All right. I'm getting so excited to assemble. I'm going to make one now just so I can practice

06:20assembling before my guests arrive. Just kidding. I really just want to eat one now.

06:26So I'll gently split apart the layers and that brushing of butter made that easy. And then I'll do

06:32whipped cream, peaches, whipped cream sandwich.

06:38Peaches. They're so glossy by now. More cream.

06:45Here I go. This is going to be sloppy, but that's what girlfriends are for.

06:50Eating sloppy desserts in front of each other with no judgments.

06:53That is literal perfection. The perfect amount of sweetness. Perfect amount of butteriness.

07:02These peaches are perfect. Life is perfect. OMG.

07:10Coming up, the secret to grilled fish gorgeousness. It's easy.

07:14For a main dish that my friends are going to chonk, I am making my grilled salmon with charred veggie

07:27lemon orzo. It's fatty, flaky fish on a bed of colorful veggies with super bright pasta,

07:35and it all gets drizzled with salsa verde. It is so satisfying and filling,

07:40and it makes you feel good after eating it. Good enough to eat two of those shortcakes,

07:44know what I'm saying? Okay. I'll start by grilling up my veg. I've got a zucchini,

07:49a yellow squash, some scallions and lemons, which I'm also going to throw on the grill for the dressing.

07:55A little bit of olive oil will help develop char marks and allow the veggies to get crisp.

08:00I'll season them with salt and pepper. I love the sweetness of zucchini and squash.

08:08And that paired with the brightness of all this lemon makes for a gorgeous, colorful, hearty dish.

08:15I'll get these onto my grill pan. It's heating over medium-high heat.

08:19And that char will add great smoky flavor. And obviously, you can do this on an outdoor grill,

08:24too, if you live someplace where there's warm weather. That sound is how I know the grill is hot enough.

08:31I'll allow these to just hang out undisturbed for a few minutes so that they can develop those beautiful

08:37char marks. And while those cook, I'll prep my salmon. I've got two pounds of a center-cut piece

08:43of salmon. It's skin-on, which is important for moisture and flavor. And the fact that it's center

08:49cut means that you don't have the tapered tail end or the head end. So you get a thicker piece that's

08:55going to cook more evenly. I'll rub this all over to get it fully coated. Season liberally with salt.

09:01And then I'll also sprinkle some lemon zest on it to brighten it up. You never want salmon without

09:08acidity. Most commonly, I do lemon. Pickled onions or lime are nice, too. And the oil is actually going

09:14to help prevent the lemon zest from burning on the grill. I'm smelling these veggies. I'll get these

09:20off the grill. Oh, yeah. Those are the char marks that I'm looking for. They kind of smell like onion

09:25rings at this point, which is not a bad thing. The lemons look good. Now on goes the salmon. I'll

09:35place it skin side down and allow it to cook until it's halfway cooked, which is nifty on salmon. You

09:41can literally see it getting cooked because the flesh turns opaque. So when the opaque line rises up to the

09:48equator on the salmon, that's how I know it's ready to flip. While it cooks, I'll make my dressing.

09:53This is super simple and really bright. I'll start by zesting a clove of garlic. I'll just use my fine

10:00zester to zest it in. And I like doing this so that you don't have big chunks of garlic.

10:07I'll juice in my grilled lemons. The juices are darker. It mellows out the lemon flavor. It caramelizes

10:15them and adds so much subtle depth. I'll season with a couple of good pinches of salt and some black pepper.

10:20And then I'll whisk it as I drizzle in a quarter cup of olive oil. So this will just brighten

10:28everything up and allow the natural flavors of all of these ingredients to shine. My salmon is looking

10:34like it's ready to flip. Let me check. Just as predicted, it's lifting right off of the grill.

10:40Those are some gorgeous char marks. I'll let this cook on medium high for a few minutes until the opaque

10:46line rises up. But you don't want those lines to meet. Otherwise, you'll overcook your salmon.

10:52So this should almost tick. While this continues to cook, I'll chop my veggies.

10:58I'm just going to do these both at once because I love efficiency.

11:04I'll slice up my scallions. I'll dump the veggies into the dressing. That salmon is looking great.

11:10I'll get it off the grill. Flip it over. Oh, that looks gorgeous. That is a beautiful piece of fish.

11:17I'll let it rest for a moment while I toss together my orzo salad. I love orzo. It's so easy to eat.

11:24It's pasta you can eat with a spoon. I'll toss in some halved grape tomatoes. Such pretty color and

11:29sweetness. And then a couple of tablespoons of capers go a long way for the depth of flavor. They have that

11:35super tasty brininess. I'll give this a toss and get it fully coated in that dressing. My friends Heather

11:42and Emily are coming for dinner. Between the two of them, I feel like they know the entire town.

11:46This is how I get my news of the town. I hang out with Heather and Emily. Okay, I'll plate this up.

11:51I'll start with a bed of my orzo. It's like a colorful ball pit for salmon. And then I'll break up the

11:59salmon into big chunks. And it should flake right apart. All right, nestle these pieces in.

12:10And this is delicious at room temperature. It's delicious cold out of the fridge for leftovers.

12:16And the smells that are going into my nose right now make me feel like it is a bright summer day.

12:21I'll sprinkle the salmon with some flaky salt. This adds a little extra pops of flavor. I'll bring this

12:27all together with my Italian-inspired salsa verde. It's so easy to make. I'll just toss everything

12:33into my food processor. Basil and parsley for freshness, some tangy capers, garlic, the juice

12:39of a grilled lemon for that extra bold citrus flavor, a little salt, and then blend to make a coarse paste

12:46and slowly stream in olive oil to thicken into a smooth sauce. I love this on salmon. It's also great on

12:53steak. I'll drizzle some of it on now and serve it with more at the table. This is such a party dish.

13:01That fish is perfectly cooked. It's juicy. I cannot wait to dive in. Get it? Because fish swim.

13:12Next up, niçoise salad like you've never seen. It's meaty, salty, fresh. It's incredible.

13:23For a side dish that brings even more color and flavor to our meal and that features a surprising

13:33salty star, I'm making my salami niçoise. It's a take on the traditional French salad that has a bed of

13:40lettuce with a slew of vibrant essentials, but I'm kicking out the tuna and bringing in fatty salami. The

13:49love of my life. I'll start with my salami. I've got these giant cubes of it. I'll crisp it in my

13:54skillet. It's heating over medium high. Next, I'll cook my potatoes. And I love to use these little

14:00rainbow potatoes. They're easy to eat. They're creamy and buttery. And they're rainbow, so more color.

14:07And of course, you always want to start potatoes in cold water. Doing so allows them to cook evenly.

14:12I'll salt the water heavily so that the potatoes can get seasoned from the inside out,

14:17almost as you would pasta water. I'll bring this to a boil and then reduce to a simmer and allow them

14:23to cook until tender about eight to ten minutes. Meanwhile, I'll get going on my dressing. I'll start

14:28with a chopped shallot for a delicate onion flavor. I'll cover these with red wine vinegar. I always like

14:34to combine the shallot and the vinegar first because the acidity will mellow out that flavor of the raw

14:39shallot. A little Dijon for that mustardy zing. Some salt. Black pepper. And then I'll whisk as I drizzle

14:49in my olive oil. And this emulsifies the olive oil with the vinegar and it thickens it up.

14:55So a super simple vinaigrette that adds some richness and brightens everything up.

15:00Okay. That's great. I'll set it aside and prep my green beans. So making niçoise salads are just

15:08about prepping a bunch of little things. There are like different tips and tricks to streamline it and

15:14make it easier, such as blanching the green beans right along with the potatoes as the potatoes finish

15:20up cooking. Typically in a niçoise, you use hairy couvert, which are longer, skinnier, daintier,

15:26French or green beans. But what do you want from me? We're on a farm in Minnesota. I'm giving you

15:32green beans. I'll toss these in and then blanching them just for a minute or two softens them slightly

15:39and it brightens up their color as well. I'll check out my salami. It's getting some good crispy edges.

15:46I will eat salami any day, any time, in any amount. I love it so much. And my green beans and potatoes

15:55are ready. I'll drain. I'll give them a little rinse to stop the cooking and cool them down.

16:04Now I'm ready for my other salad fixings. I've got a bed of beautiful velvety lettuce here

16:11and some hard-boiled eggs. I'll quarter my hard-boiled eggs.

16:17I like the creaminess that the hard-boiled eggs and the potatoes bring to this.

16:22The thing I always think about in my head as I'm arranging a new sauce salad is what colors are

16:27going to look prettiest next to each other. So if there are things that are too similar in color,

16:32I like to keep them far apart on the color wheel. Thinly sliced red onions. The eggs.

16:39I'll sprinkle the eggs with a little salt and pepper. Next, some little tomatoes. I've just sliced in half.

16:51I'm using a rainbow of these as well. I'll do the green beans next. My friend Heather brought me one

16:57of the greatest salads I've ever had in my life in the hours after Bernie was born. It had little cubes

17:03of cheese and beautiful lettuce and apples and walnuts. She was the only one that knew that right

17:09after Bernie was born, I wouldn't crave a casserole. I would crave a salad. I think she's gonna really,

17:13really like this niçoise. The potatoes.

17:19Oops. That green bean got away. And now the olives. I'm using Kawamata, which are similar. They're

17:26bigger than niçoise olives and a little meatier, but they give you that same brininess that you

17:32need in life. It's like a pinwheel. And the star. Look at these jolly happy cubes. It just brings it all together.

17:46Yay. I'll drizzle some of the dressing on now and then serve it with the rest on the side.

17:52I'm loving the smell.

17:53Oh yeah. This salad looks stunning. No. This salad is salamin'. Ladies are gonna love it.

18:11Still to come, an icy cold drink that's very smooth and refreshing.

18:23To class of tonight's dinner, I am making my elderflower slushes. They're a blend of sweet tart

18:29berries whizzed up with a whimsical floral note from the liqueur. They have delicious,

18:35velvety chilliness in every zip. I'll throw everything into my blender, starting with frozen raspberries

18:43and frozen strawberries. So you get the sweetness of the strawberry and the sourness of the raspberry.

18:48A cup of water to help it blend up. Help make it sippable. And half a cup of elderflower liqueur.

18:55It's floral and light and subtle. It's not like perfumey floral. It's just magical floral.

19:04And you could also use elderflower cordial, which is a non-alcoholic version. It's basically just an

19:10elderflower syrup. And then the juice of a lemon brightens everything up. I fell in love with the

19:16flavor combination of strawberry and raspberry and elderflower. When I visited Paris for the

19:21first time, I had this jam that used those three flavors and it was enchanting. So I always think

19:28of Paris when I have elderflower. I'll just blend it up.

19:31Looks good to me. I love this beautiful color. I'll get my glasses. Dainty glasses for girls dinner.

19:48Pour them in.

19:52That is the perfect texture. Yum.

19:54Yum. Let's get this gossip tray and chug it. Yum. And they're boozy.

20:00You grilled these. It looks beautiful.

20:04Oh my gosh. So how do I do this? I just take like a little bit of everything.

20:09Yeah, it's like a buffet. Cheers, cheers.

20:14My kids love salami. And so this is how I'm going to get them to eat it next.

20:19How's your garden going? Too many zucchini.

20:21You need one zucchini plant. Not six. So I had so many zucchini.

20:28So you're so sick of zucchini. I'm sorry that there's zucchini in this.

20:31No, this is good. Can I interest you in dessert?

20:35Of course. These are peach short cakes.

20:39Amazing. Oh my gosh.

20:40Not so short, are they? More like tall cakes.

20:43Oh my goodness. That whipped cream. So good.

20:50Cheers to salads and smoothies that are actually a little boozy.

20:54Cheers to that. Boozy smoothies.

20:57It's everything a mom wants.

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