Girl Meets Farm (2018–…): Season 1, Episode 7 - Mom Comes to Town - full transcript

MOLLY: Coming up,
my mom's coming to visit,

so we're making
a special campfire supper...

Yay.
So delicious.

...my hearty brisket tacos
with a twist,

a charred-sweet-corn salsa,

crispy smashed potatoes
with a chimichurri dressing,

and for a fun, sweet treat
around the bonfire,

homemade raspberry marshmallows.

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 love this time of year
when the snow thaws

and the weather warms up

and we can start
planting our garden again.

My mom's coming in today.

Before she arrives,

I'm gonna get started
on some homemade marshmallows



that are gonna be coated in
a freeze-dried raspberry dust.

To get started,
I'll grab my pan and a bowl,

some light corn syrup,
and the secret ingredient here,

which is ground,
freeze-dried berries.

They have this amazing
natural color.

Typically, you might find
freeze-dried berries

in the snack aisle
near the nuts.

So first,
I'm gonna mix up my coating,

which will be used
to prepare my pan.

I'll grab some powdered sugar,
some corn starch...

...and some of
my raspberry powder.

You can use any berry here,

but I love that the sourness
from the raspberries

will be a great match to the
sweetness of the marshmallows.

I'll mix this to combine.

Now, in my pan, I'm gonna spray
it with some cooking spray.

This will help
the coating stick,

and I'll coat it evenly
with my dry mixture.

I'm only gonna use
about half of it now,

and then I'll tap out any excess

'cause we're gonna use
the rest of this later.

I'm gonna tap this
back into the bowl.

This process is a little messy.

Ah!

Oh, my gosh,
I'm making a huge mess.

Okay, in my sauce pan,
I'll add some sugar...

light corn syrup,

which always likes
to stick to the measuring cup,

so I have my baby rubber spatula
here to help get that out.

And some water...

...and a little bit of salt.

And I'll just mix this
to combine.

Then I'm gonna turn my heat on
and heat this mixture

until the thermometer
reaches 240 degrees Fahrenheit.

I've clipped my pan
with a candy thermometer,

which is a really important tool
for making marshmallows,

but it's the type of thing

that you can just pick up
at a craft store.

And now we wait.

This is the calm
before the storm,

because the sugar mixture will
take a few minutes to heat up,

but once it does heat up,

it's like go, go,
go, go, go, go, go.

Because if you wait around
during that time,

your marshmallow mixture's
gonna firm up

and it's gonna get weird.

So while that's going,
I'll combine

the rest of my mixture
into my mixer.

Half a cup of water...

two teaspoons
of vanilla extract...

and two packets
of unflavored gelatin...

the magic ingredient,
sprinkled over the top.

And you'll see
it'll start to firm up,

but it'll loosen
once I start to mix it up.

Let's check on
the sugar mixture.

I'm always really tempted
to crank my heat up to high

for the sugar mixture
'cause I get impatient

waiting for it to get to 240,
but don't do it.

We want to save the burnt
marshmallow for the bonfire.

I'm so excited
for my mom to get here.

We always have the best time
in the kitchen.

Everything that I learned
in the kitchen,

I learned by talking to my mom,
so I'm really excited to see

what tidbits she has
for me today.

The last few degrees are always
the longest, it seems like.

Come on!

Okay, it's almost there.

Okay, it's showtime.

And with my mixer on, I'll
drizzle in my sugar mixture.

Slow and steady wins the race.

So now over the course of
the next 7 to 10 minutes,

I'm gonna gradually
increase the speed to high.

It'll look very liquidy
at first,

but eventually,
as the mixture cools

and gets more air
beaten into it,

it'll get light and fluffy.

Okay.

It's lookin' great.

It's lukewarm, pale,
and super fluffy.

Now, at this point,
I'm working pretty quickly

so that I can scrape
my mixture into my pan

before it firms up.

I love marshmallow fluff.

Gorgeous.

Using my offset spatula,

I'll smooth out the top
like a sweet, delicious cloud.

Okay.

Lastly, I'll just sprinkle
some of my raspberry mixture

over the top.

And I want to keep
some raspberry coating leftover

to coat the sides
of my marshmallows

once I cut them.

Looking good.

So these are gonna set
at room temperature

for about an hour
until they're firm,

and then I'll cut them up,
dust them a little bit more,

and it'll be perfect
for when my mom arrives.

My marshmallow loaf has set,
it is firm,

and I am ready to cut them
into squares.

I'll loosen the sides here
with the small offset...

...and I'll turn it onto
my cutting board.

Ha! Yay!

I'm gonna grab my spray
to grease my knife

so that the marshmallows
don't stick.

And I'll cut these into squares.

Oh, my gosh,
I love that contrast

of the pink and the white.

They're so fluffy
and jiggly and cute.

Marshmallows have
the best personality.

I'm gonna dust
the sides of these,

so I'll grab my sieve again.

And I can also
dip into any access dust

that's hanging out
on my cutting board here.

Mmm!

Coming up, I make some
charred-sweet-corn salsa

and crispy smashed potatoes

with an easy
chimichurri dressing.

MOLLY:
I'm making a charred-corn salsa,

which is gonna add
great color to my tacos.

It's gonna be smoky and sweet
for my corn.

It'll be loaded with lime juice

and has a little kick
from some jalapeño.

All I'm doing here
is charring up my corn,

and while that's going,
I'll grab my jalapeño...

...and some tomatoes.

And I'll give these
a rough chop.

I'm gonna keep the seeds
and the juice of my tomatoes

in the salsa, but I'll just
let the whole thing marinade

and get really delicious.

Okay, I'll get my
jalapeño in here.

Just using half.

It'll have a little bit of
a kick, but not too much.

I always have to remember
not to scratch my eyes

after I've chopped a jalapeño.

We'll de-seed it.

The seeds are
the really spicy bits.

And chop this guy up finely.

Beautiful.

I'll check on my corn
really quickly.

This one's looking good.

Look at that gorgeous color.

I'll remove it to a plate
to let it cool.

I'll get some fresh cilantro
in here.

Gotta have cilantro in my salsa.

It's so fresh and a little bit
sweet and green.

It adds beautiful color.

I mean, for me, cilantro
is the ideal salsa herb...

...but parsley would work great,
oregano.

Mint might take it
in another direction

but would still be good.

Okay, my corn is cool enough
to handle.

I'll cut the corn kernels
off of the cob...

...getting right as close to the
base of the kernels as I can.

So sweet,
and this charring is --

it's one of my favorite ways
to prepare corn

because it's so easy and it adds
that amazing smokiness.

Yum, okay!

I'll add my corn to the bowl.

I'm gonna give this a stir...

just to toss
everything together.

And I cannot forget my lime.

Lime is key
to making a great salsa.

Since we have the sweetness
and the smokiness

and the spiciness,

this acidity from the lime
is gonna round everything out.

We'll get all the flavors
in there.

Yum.

I'll season it
with some salt and pepper.

Stir it up,
get it evenly seasoned,

it's a total party in this bowl.

Oh, it smells so good.

I'll give it a taste.

Mmm, that's good.

Smokey, sweet,
bright, little spicy,

it's gonna be perfect
on my tacos.

I'm making a side
for my tacos now --

some crispy smashed potatoes

drizzled with a fresh
chimichurri dressing.

I have some baby Yukon gold
potatoes that I've boiled

just for about 10 minutes until
they get a little bit soft...

and I have my pan here, which
I'll drizzle with olive oil.

I'll dump my potatoes
out onto the pan.

I love these little guys.

Yukon golds are the best

because they're so buttery
on the inside.

And these are baby ones,
which are really easy to smash.

To smash them, I'm gonna use
the heel of a spatula.

You could use a glass
or even your hands,

and I'm gonna smash 'em down

till they're about 1/2
or 3/4 of an inch.

I don't want to
smash them too thin,

otherwise they could fall apart.

Smashing them creates
these beautiful little edges

which will get golden
and crispy in the oven.

Just the feeling
of smashing down a potato,

it fights you a little bit,
but it's really satisfying.

I'll drizzle them
with a bit more olive oil.

The olive oil is so important

for getting those crispy
bits around the edges.

It's also gonna help the
potatoes not stick on the pan.

And they have to be salty.

Potatoes always need more salt
than I think they're gonna need.

Let's get some
black pepper on here.

I like keeping this dish simple

because these potatoes
are so buttery and good,

and they really don't
need anything else

to make them better.

Theses are gonna get
popped in the oven

for about 40 to 45 minutes
at 400

until they're golden and crispy.

While these are baking,
I'll whip up my chimichurri,

which is essentially
a fresh herb and garlic mixture

that's gonna just make this dish
burst with flavor.

I'll grab a bowl and garlic.

I smash a couple cloves
of garlic

to release it from the peel.

A lot of smashing going on
in this recipe.

Often times, you might
make chimichurri in a blender

or food processor.

I hate cleaning those,

so I just chop everything up
really, really finely

and then there's
very few dishes involved.

Next,
I slice up half a jalapeño...

I grab a handful
of cilantro and parsley...

Okay, let's give this some salt.

...douse the whole thing
in olive oil...

...and I add the juice
from half a lemon.

Let's see how that tastes
with just half.

Ooh, that is bright!

Delicious!

Needs a little more salt.

Oh, I love that.

I'm gonna check my potatoes.

Yes, we have reached
peak crispiness.

These potatoes smell amazing.

I'll transfer these
to my serving bowl,

and you can hear
how crispy they are.

I'll grab my chimichurri
and drizzle on just a bit.

I'm gonna serve it on the side
in case anybody wants more, too.

And these are ready to go.

Still to come, my mom helps me
with my hearty brisket tacos.

JODY:
It's like butta.
MOLLY: Oh, yeah!

Mmm!
Mmm!

And then it's supper time
around the bonfire,

my favorite.

MOLLY: My mom's on her way over
to help make brisket

for tonight's campfire dinner.

It's such a beautiful day,
so I'm just catching some sun

and planting some herbs
before she gets here.

JODY:
Hi, sweetie!
Hi, Ma!

Welcome!
Hi.

How's it going?
It's going good.

How was your journey?
It was very nice.

Are your arms tired?

Come on,
let's go inside.

Let's go make brisket.
Okay.

Okay, let's get started
on the brisket.

Oh, my gosh,
look at that gorgeous brisket.

Yeah,
we're gonna get started

braising this guy.
That is beautiful.

Do you want to salt and pepper
both sides of that?

Okay.

A brazed brisket
is the sign of a good occasion.

Holidays,
visits from her.

Aww.

Here, I'm gonna get
some oil in the pot.

What kind of oil
are we using?

This is canola oil.

Let's get that in there.
Okay.

Got it, here.
Okay.

Don't drop
the brisket!

I'm gonna grab
our garlic and onion.

Oh, man,
smells good already.

A good sizzle.

Gonna put a little more salt
to this.

Okay, good, yeah.

Oh, do you want to grab
the carrots and celery

and tomatoes
from the fridge?

Okay.

You'll be the flipper
and I'll be the chopper.

Okay.

So this meat
is searing,

which will give it
beautiful flavor.

It's really important
to sear the meat

before you add the rest
of the braising liquid.

You want to develop
those brown bits at the bottom

and then stir them
back into the mixture

to add more flavor.

Okay,
this is ready to turn.

Okay, ready?
One, two, three.

Oh, yeah!
Oh, yeah!

That's the good stuff.

The first that I made brisket
by myself, I was in college,

and I was on the phone with her
the entire time

and she was telling me
how the most important thing

that you can give brisket
is time.

Not thyme
like the herb...

...but time
like hours and hours

because brisket
is the type of meat

that's gonna be very firm
for a while until it's ready,

and when it's ready,
it gets so soft and tender

and it's unreal.

And it's just, you know,
the process of making it

is just as much fun
as eating it.

It makes the house
smell amazing.

It does.
And that's how I know
it's the holidays

when our house smells
like brisket.

Okay, I'm going to do this.
Here we go.

One, two, three.
Ah.

That's beautiful.

Okay, I'm gonna add
the vegetables to this.

Sautéing some celery,
carrot, and onion

in the fat
from the brisket

will add a more rounded,
hearty flavor.

I'm making a mess.

But a messy kitchen
is a happy kitchen!

I set her up
for that one.

I know,
I can't resist.

Okay, want to give that
a stir and some salt.

Next, we'll add
some coriander seeds.

I love the light,
citrus-y taste they add.

Oh, they're great
when they pop in your mouth

when you chew 'em, it's like
citrus and spice all together

in a little ball.

Clearly, I have learned
a love of cooking from this one.

Okay, let's add
the tomatoes now.

Okay.

Give that a stir.

Give that a zhuzh.

All right, should we
add the brisket back?

Okie dokie.

And it's gonna be
fat side up

so that when it brazes, that fat
comes down into that meat.

It's so rich and good.

There.

Beautiful.

I'm gonna pour in
some beef broth.

And then do you want
to grab the wine?

We'll add about
half a cup of that.

Okay,
and I grab the orange.

Okay.

Orange goes with
any kind of beef so well.

And it's ah-range,
'cause she's from New York.

How are
you supposed to say it?

It's an "O."

Or-ange.
Orange.

It's a nice orange.

Okay,
why don't you cover it?
Okay.

So this is
gonna go in the oven

for about 3 to 4 hours at 325,
slow and low.

Yum.

MOLLY: Coming up, heart brisket
tacos around the campfire

with my homemade raspberry
marshmallows for dessert.

Does life get any tastier?

MOLLY: It smells
so good in here.

The moment of truth.

Oh!

Ready?
Wait, wait, one, two, three.

- Oh!
- Mmm!

Yum!
It's so beautiful.

You want to transfer it
to that board?

Yes.

One, two, three.
One, two, three.

Whoa!
Perfect.

You know it's ready
when it doesn't fight back

if you stick a fork
in it.

Should I slice it?
Yeah, yeah, yeah, yeah!

You got it,
miss.

Look at that,
it's like butta.

Oh, yeah.
Yeah,
I think we did good.

Okay,
get a fork.

A little bit
right there.
Okay.

Okay, ready?

Mmm!

Mmm!

My God.

It's gonna be perfect
on tacos.
It is so juicy
and tender.

Mm-hmm.
The flavor just keeps on coming.

I does.
We did good, kid.

So you want to grab the pickled
onions from the fridge?

These are beautiful.

MOLLY: I'm setting all
my tortillas in a serving pan

and adding
the brisket first...

...then the charred-corn salsa.

I got fresh tomatoes
from the garden in it.

Oh!

Some pickled onions,
crumbles of queso fresco.

Could this get
any better?

No.

Those are ready
for a party!

Yeah!

Let's add some limes.

Here, we can just
put these on the side

so that when we eat them,
we'll --
We can squeeze.

Yeah.
Okay.

I like the bits that are
at the bottom of the pot

that we had
the brisket in.

Here.
I'll just do this.
Okay.

Add the limes
around the tacos.

Okay.

And yeah,
all these delicious

slow-cooked vegetables
are in here.

They're so flavorful.
Uh-huh!

And we can just
dip in this.
Perfect.

Here, do you want to grab
the cups and the flask?

Okay.
And I'll meet you
out there.

All right.

Perfect,
we're ready to go.

NICK: Wow,
what do you have there?

We have tacos.

Tacos!

And potatoes and a whole bunch
of other good stuff.

Oh, my gosh, this is what you
guys have been doing all day.

Yes.

Mmm,
this is outstanding!

Yay!
So delicious.

Oh, my gosh.

Oh, my gosh!
Pink?

They're raspberry dusted.

Oh, my gosh,
thank you, sweetie.

It's like
eating a sweet tart.

Isn't it good?

It's the good stuff
right there.

MOLLY: To great times
and great food.