Girl Meets Farm (2018–…): Season 1, Episode 5 - Girl Meets Farm - full transcript

MOLLY: Coming up, I'm making
brunch for my girlfriends.

It's so good.

Mini quiches
with peas and bacon,

a garlicky, lemony kale,

my dark chocolate scone loaf
with marzipan,

and my favorite way to start
the day, fresh mint ice coffee.

Oh, yah. Mmm!

Hey!
This is me, Molly Yeh.

I'm a cookbook author
and food blogger.

This is my husband, Nick.

And this is our home, our farm,



on the North Dakota/
Minnesota border,

the place where I eat, sleep,

and breathe food.

These look like a party.

My food is a delicious mix of my
Chinese and Jewish heritage

and the taste of the Midwest.

I'm going out for happy hour
later with my ladies,

and tomorrow,
I'm having them over for brunch.

Now, I know I'm not going
to want

to wake up
too early tomorrow,

so I'm going
to get ahead right now

by making my
chocolate-marzipan scone loaf,

which is basically
a gigantic version

of your typical
buttery scone,



dotted with little pockets
of marzipan and dark chocolate.

Typically, I would not
advise making a scone

more than a few hours
before you intend to serve it

because they do tend
to dry out really quickly,

but in loaf form,
there's so much more moisture

that will help keep
that fresh for longer.

The first thing I'm going to do
is I'm going to prep my mix-ins.

I have my favorite ingredient,
marzipan, here,

which is a paste made
out of almonds and sugar.

It's very similar
to almond paste.

Marzipan has a higher amount
of sugar though.

Almond paste will work
as a substitute.

I'm going to toss it
with some powdered sugar

so that my little pieces
don't stick together.

Next I'll add my chocolate,
and this is the type of recipe

where you could add
any mix-ins that you want,

like dried fruits or nuts
or other types of chocolate.

I love the way the marzipan
gives little pockets

of almond-y sweetness
throughout my scone.

I'll set this aside.

Next, I'll combine
my dry ingredients.

I'll do that directly
in my food processor.

Two cups of flour,
baking powder

to make them light and fluffy,
kosher salt, and sugar.

I'm not adding too much sugar
because the marzipan

and the chocolate
will add some sweetness,

and I'll pulse this
to combine.

Next, I'll combine my wet
ingredients --

two eggs
and buttermilk,

which will add
just a slight tang.

And I always like cracking
my eggs into a bowl first

because if I get
any shell in there,

it's much easier to fish out
when it's just the eggs

as opposed to fishing it out
from some buttermilk.

Some vanilla extract
and almond extract

will enhance
that marzipan flavor.

The best smell.

And I'll whip these up
to combine.

This recipe came about one day

when I made a batch
of standard small scones,

and I brought them out to Nick
and his farmer friends,

and I was stressed out that they
weren't going to finish them

in time before they got dry,
and so I needed a scone

that would last for longer,
so I loafed it.

I made the scloaf.

And with this,
there's so much moisture,

it stays fresher for longer.

This scloaf is going
to be perfect.

I've got my wet ingredients,

my dry ingredients
and my mix-ins.

Now it's time for the butter.

I always save the butter
for last when I'm making scones,

and that ensures
that the butter stays cold.

Sometimes I even freeze
the butter,

which is a tip
that my mom gave me.

That'll ensure that the pieces
of the butter stay intact

when they're added
to the batter,

and those little pockets
of butter will melt in the oven

and create beautiful pockets
of tender goodness.

I'm chopping up my butter
into uniform cubes

so that when they go
into the food processor,

they'll combine
in a uniform manner.

I'm adding my butter cube
by cube,

and I'm going to try
to evenly disperse it

so that they don't
stick together

and we get any big
clumps of butter,

and I'll pulse this all together
until the butter is pea sized.

Let's take a look.

It's looking good.

My butter is evenly distributed.

I'll grab my bowl with the
marzipan and chocolate chips

and dump
in my dry ingredients.

I'll give it a quick stir
to combine my marzipan

and chocolate
with the dry ingredients.

These little bits of marzipan
make me so happy.

I've been eating marzipan
straight out of the package

since before I could even walk.

My mom always makes
this marzipan cake

around Valentine's Day,

and some of my earliest food
memories are of my sister

and I fighting over the
extra marzipan from the cake.

I think that marzipan
runs through my veins.

I'm adding in my wet
ingredients,

and I'm stirring this just
until the dry ingredients

are combined
with the wet and no more.

Overmixing a scone batter could
make it too dense and chewy.

It smells so almond-y and good.

It's quite a thick batter.

It's about halfway
between a batter and a dough.

It's looking great.

It's combined.

I'm ready for my loaf pan.

I'm lining my loaf pan
with some parchment paper

with enough to come up about an
inch above the rim of the pan,

and that's going to help me
lift my loaf

out of the pan
when it's done.

My hands are slippery
from the butter.

So at this point, if you decide
you want to bake these

into standard small scones,
you can do that,

but because
I'm going out tonight,

I'm baking it loaf style.

I'll pat it down evenly.

Although it is quite sticky,
so it's going to look rustic.

That's how we do things
on the farm.

And my last step before baking
is I'm going to sprinkle it

with just a spoonful of sugar.

That'll add a bit
of crunch on top.

Okay.
It's ready to bake.

I'll pop this in the oven at 400
for about 40 minutes

until it's golden brown
and crispy on top.

Done-zo.

I've got my scone loaf
out of the way.

It looks beautiful.

And now I'm heading into town
to meet up with my friends

at my favorite bar.
-Rosemary!

And then I needed a floosh
and that's it!

It was really hard to meet
friends when I moved to town,

but we quickly bonded
over a love of food.

They're just some great
all-around pals.

- That's a good one.
-Hey!

- Hey.
-How are you guys?

- Hey.
-Oh, wow.

Whoo.

I'm so excited for you guys to
come over for brunch tomorrow.

- Oh, yeah!
-What are you making?

I'm going to make
some quiches, kale...

- Any veg options?
-Yeah, we're doing kale.

So yeah, you can just
have the kale.

I'm so excited. You guys are
going to have a great time.

- Cheers.

- Yes.
-Yes. I love you guys.

MOLLY: The best thing is that
my ladies are always game for me

to bounce
my latest recipes off them.

Still to come, I'm making some
cute mini quiches with peas

and bacon,
my garlicky, lemony kale,

and for a pick-me-up
after last night,

a fresh mint iced coffee.

I'm going to introduce you
to my chickens.

The best part about
having chickens

is that I get
fresh eggs every day.

When we first got our chickens,
a lot of people said,

what are you going to do
when they stop laying?

Are you going to make soup?

I was so appalled
by that suggestion

because they are my pets.

They are my friends.

Oh, my gosh.

There's so many eggs today.

I'm so proud of my chickens
when they lay eggs like this.

Look how pretty those are.

One of the best things
about mornings on the farm

is fresh eggs
from my chickens.

Today, I'm using them in mini
quiches with bacon and peas,

which will be the perfect
centerpiece to my brunch.

I have some bacon
crisping up here,

which I'll just transfer
to a plate lined

with a paper towel
to catch any excess fat.

The other best things about
mornings is the smell of bacon.

I'll set this aside to cool
while I collect

the rest
of my ingredients.

I've got my eggs, heavy cream
and Gruyère,

which is one of my favorite
cheeses to go in quiche.

Some Dijon mustard is going
to give it a little

kick and some frozen peas.

I'll also grab some paprika
and cayenne.

I'm ruined for store-bought
eggs now

because my chickens
make the best eggs.

They're all named Macaroni.

That was just a thing that we
did when we first got them

and they were chicks,
and we couldn't tell them apart,

and we were intending
to give them individual names,

but we liked the name Macaroni,
so they just stuck.

I'll get some heavy cream
in here.

And I like making quiche
because it doesn't have to be

totally exact
with my ingredients.

I can kind of eyeball
the heavy cream

and the eggs
and the cheese.

It's very forgiving.

Let's add our spices next.

I love a little bit of cayenne
and some smoky paprika.

Of course I got to add my salt.

Fresh black pepper, and the
smallest amount of mustard

is going to give it
a great kick.

I'll give this a whisk.

Look at how bright and yellow
that's getting from my yolks.

Okay.
Now I'll add my cheese.

Gruyère is my favorite cheese
for quiche.

It's sharp and a little
bit funky.

I'm going to eat some.

So good.

Bacon.

The best part.

Now that it's cooled a little
bit,

I can chop it up
into little pieces,

and the rule of thumb
when making bacon

is to always make extras.

Yum.

I'm having a very hard time not
eating all of this right now.

Some bright green peas
to get some veggies in there

and give this some color.

We'll give it a mix.

Next, I'm going to grab
my pie dough.

I'm using store-bought here.

Store-bought pie
dough always reminds me

of making quiche with my mom.

We used to make quiche
Lorraine together.

And I'm not getting too fancy
with this.

I'm going to use a bowl to cut
out my circles

that will go
into my quiche pans.

Quiches are the perfect
brunch food

because they're delicious
hot out of the oven,

but they're also really great
at room temperature,

so you can make them in advance

and either reheat them
or take them out of the fridge

and bring them up
to room temperature.

I also like eating quiche cold.

I have my fancy schmancy
pan here,

which I'm going to use
to serve.

I love the way this looks.

This is actually a biscuit pan.

You can certainly use
a standard cupcake tin,

and I'll press my pie-dough
circles right into these.

I've made these circles
big enough

so that there's overhang here,

and I'll fold over this edge
here to make a crust.

It's important to work a little
bit swiftly

when you're working
with pie dough

because you want it
to stay cold.

That'll help it stay flaky
when it bakes up.

I like molding little edges
like this.

It's very satisfying.

Just like that.

And now it's ready
for the egg mixture.

Each one will get a nice
big scoop of filling.

This mixture will rise
a little bit

so don't fill the quiche
all the way to the top.

Leave a little bit of an edge.

Great.

These are ready for the oven.

They'll bake at 325 for about 40
to 45 minutes

until the egg is set.

Later, while my quiches
have a moment to rest,

I'll crack on with my new
favorite brunch dish --

garlicky, lemony kale.

It's so good.

The girls are going to love it.

Yum.

These smell heavenly.

My egg is set.

The pie crust
is lightly browned.

I'm going to leave these to cool
for just a few minutes before

I serve them.

All right.

I'm whipping up some garlicky,
lemony kale,

which will be
the perfect side to my brunch.

I have some almonds
toasting here,

and I'm just going
to grab some garlic.

I love having vegetables
in the morning.

It makes me feel
like superwoman,

and it makes me feel less guilty

if I want to eat cake
the rest of the day.

This is a dish that I whip
up at any time of day.

It's great for breakfast
with some eggs,

for lunch next to a sandwich.

It adds great color
to my brunch table

and balance to my quiche
and my scones.

I'll get some olive oil
heating in my pan.

This garlic will cook for about
30 seconds to a minute,

just until it starts
smelling good.

The thing that I love having
my friends come over.

I love it when they walk
in the door

and can smell something good.

This garlic is going
to do that job.

While that's cooking,
I'll devein my kale.

Pretty much any type of kale
will work here.

I usually have curly kale
on hand.

So I'm just pulling out
these veins of the kale.

These tough bits aren't great
to eat sautéed,

but they're great in smoothies
or great for the chickens.

I'll give my kale a rough chop,

and I'm going to need to add
this in batches to my pan,

so I'll get some of this cooking
while I cut up the rest.

Kale used to scare me
a little bit

because it's tough
if you try to eat it raw,

but sautéing it
will soften it right up.

It's super weird that I'm saying
that

because for the first
20 years of my life,

I barely ate a green vegetable,
but these days,

I find that garlic and lemon
on any green vegetable

makes it delicious.

My pan is looking a little dry.

I'm going to give it
a little bit more olive oil.

Then I'll add some salt.

I smell those almonds.

I love to toast my almonds
before using them as a topping.

They get nice and crunchy,

and their flavor
is really amplified.

I'm going to add the rest
of my kale now.

While my kale cooks,
I'm going to grill a lemon.

Grilling lemon
is my favorite way

to take a really simple dish
to kind of a fancy level.

All I do is chop my lemon
in half

and stick it on
a hot grill plan.

That's such a good sound.

That's how you know your pan
is hot enough.

I'll add some black pepper now.

Oh, yeah.
That's fancy.

I know my kale is done

when it has
a beautiful bright green color,

and it's softened, but it still
has a little bit of a bite.

We're ready to plate.

Kale, yeah.

Can't forget all these garlicky
bits at the bottom of the pan.

I love a bit of hot sauce
on my kale.

And I'll put this
on brunch table

in case my friends
want to add more.

let's squeeze on some lemon.

And I'll serve it with the
other half because it's pretty.

I'll sprinkle my almonds
right on top,

and some shaved Parmesan
because why not?

Easy.

This is ready.

Coming up, the girls
arrive for brunch.

Help yourselves to coffee.

And I get them started
with a fresh mint iced coffee

as a final little addition
to the brunch table.

Mornings on the farm
are typically pretty early,

so the first thing I reach for

when I wake up
is a strong coffee.

I'm typically a black coffee
girl through and through,

but I make one exception
for fresh mint.

This iced coffee is inspired
by something

that I had
at a coffee shop in Berkeley.

It had muddled fresh mint

and just the right amount
of heavy cream and simple syrup

to make the most refreshing
coffee drink I've ever had.

So I have my ingredients here,
fresh mint that grows

like a weed
in the garden in the summer.

We've got our ice and my
heavy cream and simple syrup.

Simple syrup is just equal parts
sugar and water stirred together

and brought to a boil,

and I like using
simple syrup in a drink

because the sugar
is already dissolved.

It gives it
a much smoother texture.

If you don't have simple syrup

and you must have this coffee
right now,

you can just use regular
granulated sugar.

I have my two glasses here,

and I'm going to add
a few leaves of fresh mint,

and I have a muddler here,

which is going to help crush
this mint

and release that delicious,
refreshing minty flavor.

It smells so good.

If you don't have a muddler,
you can just use the back

of a spoon or a spatula.

Mint and coffee is an unexpected
flavor combination,

but when you try it,
you know how magical it is.

I'll add my ice here.

Now, I have some coffee
that I've cold brewed overnight,

which is ideal
for making an iced coffee.

However, if you don't want to
cold brew your coffee,

you can make hot coffee.

I would just recommend making it

a little bit stronger
than you normally do

because when it
goes onto the ice,

it's going to melt your ice
just a little bit

and then it's going to dilute.

So we'll pour this
into our glass,

leaving room
for cream and syrup.

And then we'll pour in our
heavy cream,

not so much
that it tastes like a latte,

but just enough that it adds
that beautiful richness

that makes this extra special,

and now I'll add
my simple syrup,

and I keep this on hand
in my refrigerator all the time.

It lasts for a few weeks.

I'll stir this up
with my straws.

I like drinking coffee
out of a straw

because I don't feel like
I'm staining my teeth that way.

And then I'm going to garnish it
with some fresh mint,

which is important because
as you're sipping it,

you can smell the mint.

Here we go.

Cheers.

Mm.
That's amazing.

It's just a little bit creamy.

It's not too sweet, and that
mint is front and center.

It's delicious.

Help yourselves to coffee.

WOMAN:
What's all in that kale salad?

- Lots of garlic.
-It's super flavorful.

- Yeah.
-What?

Why wasn't I invited?

Oh, no.

No boys allowed.

- Way to go --
-All right.

As you were, as you were.

Mm.

So good.

- Cheers.
-Cheers.