Girl Meets Farm (2018–…): Season 10, Episode 1 - Winter Spa Day - full transcript
[Molly] I'm kicking off
the New Year right,
with a twirly cool
breakfast on the farm.
That's a good swirl.
My chewy and tangy
English muffin jam rolls.
That's good.
[Molly] Then, a winter spa day
with fun friends and fabulous food.
Taking the toxins out,
putting them back in.
It's all about balance.
My deeply satisfying
miso salmon grain bowls.
Basically a little
buffet in a bowl.
Harissa roasted carrot dip with
seedy, cheesy crackers for dunking.
It looks so cute!
And for dessert,
my black sesame buckeyes
will melt in your mouth
leaving only joy behind.
[Molly] Oh, yum!
Yay!
Hey! This is me, Molly Yeh.
This is my husband, Nick.
This is our growing family.
And this is our home, our farm
on the North Dakota-Minnesota
border.
The place where I eat,
sleep and breathe food.
My friends and I are beating
the winter blues
with a food-forward
spa day on the farm.
But first, I'm whipping up an
awesome breakfast for Nick and me.
I am making my English
muffin jam rolls,
which are fluffy and swirly,
a little tangy.
And they've got that signature
English muffin cornmeal crunch.
To get going,
I'll make my dough.
I'll start with four cups
of all-purpose flour
right in my mixer bowl.
This dough is gonna get really
light and fluffy and bubbly,
like an English muffin.
But it's going to be in the
shape of a cinnamon roll.
So, it's really fun.
A tablespoon of sugar,
and then one and a half
teaspoons of instant yeast
to help the dough rise,
and then lend those signature
English muffin bubbles.
One teaspoon of kosher salt.
This is such a simple dough.
I'll just give this
a whisk to combine.
These rolls are
going to be like if,
an English muffin and a
cinnamon roll got together...
and put a bun in the oven!
Okay, for my wet ingredients,
I've got one cup of warm water.
The warm water is going to
help activate the yeast.
And then typically, in English
muffins, you'd find buttermilk
but I always have
yoghurt on hand
and it does the exact same job.
It adds that signature tang
and then it also
tenderizes the dough.
And this is whole milk
Greek yoghurt.
You want that fat
'cause there's no other
fat in the dough.
So, add two-thirds of a cup.
I'll mix this up
into a shaggy dough.
I'll get this on my stand mixer
and knead it for 12
to 15 minutes
until I have a smooth
and slightly sticky dough.
Nick is going to be really
excited about these.
He loves a sweeter breakfast,
but he does have a limit to the amount
of sugar he can have in the morning.
So, the fact that these are sweet,
but not too sweet, is gonna be perfect.
Okay.
Dough's looking good.
I'll ball this up
so that it has a taut
surface and it'll rise evenly.
Just as smooth as Bernie's tush.
I'll place it face down
into my oiled bowl.
Then I'll flip it over,
get the bottom coated in oil.
I'll tuck her in for a nap.
Gotta get that beauty sleep.
Then I let this rise
until it's doubled in size.
My dough is puffy,
fluffy and ready to roll.
The first thing I'm gonna do is dust
my counter heavily with cornmeal
because it'll actually be able
to roll up into the rolls
and I just love that texture.
Okay, I'll get my dough out.
Oh, this feels
so smooth and fluffy.
And then I'll roll it out
into a wide rectangle,
20 inches by 10 inches tall.
Work it, work it.
Just like doing a cinnamon roll.
Okay, looking good.
I'm ready for my jam.
I'm using strawberry
and blueberry,
since those are
the best berries.
I'm gonna spread half of this
in a thin, even layer.
So, about a third of a cup.
You could even do savory jam.
Maybe add some bacon or ham.
And then all you need
is an egg on top.
Yes, please.
I'm spreading this all the way
to the edges on
the bottom and the sides.
And then at the top,
I'm leaving a one-inch border.
It'll help lock in that jam.
And blueberry
for the other side.
I love the contrast
of these two colors.
And blueberries
are Bernie's favorite.
That child is made
of blueberries.
Looking good.
Ready to roll.
I'll start at the bottom
and get a nice, tight roll.
And I can see that the cornmeal
has stuck to the bottom of the dough.
Did exactly what
I wanted it to do.
I'm at the end here.
And I'll use the one-inch
border to pinch these ends shut
and lock in that jam
so that doesn't leak out.
I'm gonna place this
seam side down.
Okay.
And now I'll cut this into
12 uniformly-sized rolls.
These are ready
to go into the pan.
I've buttered it and
dusted it with more cornmeal.
I'm gonna add these right in,
alternating the
different jam flavors
so that the colors
are really pretty.
That's a good swirl.
They're gonna get one more rise,
and then an egg wash
before they go into the oven.
They'll bake at 400 degrees
for about 25 minutes
until they're golden-brown
and just begging for glaze.
Oh!
These look great!
Look at those swirls.
That's what I like
to see on my buns.
This is just a basic
powdered sugar glaze
made with yoghurt.
I'll drizzle it all over.
Oh, yeah.
Yum.
Mmm.
And the warmth of the rolls is
gonna help the glaze melt down
and get into all those nooks.
Okay! All that's left to do is pack
these up and bring them out to Nick.
He's gonna be so excited
to see my buns.
Hello.
- Hey.
- I brought you second breakfast.
- Oh, my gosh...
- Well, it's for us to share.
It's not just for you.
Okay.
[Molly] It's English
muffin jam rolls.
[Nick] Okay.
[Molly] So, they're sweet
but they're not too sweet.
Like me!
[laughing] Exactly.
[Nick] Oh, my gosh.
[Molly] Here we go.
Oh, they're still warm.
That's good.
- [Molly] Yeah?
- Yeah.
Well, I've got a very busy day
ahead of me.
We're having a spa day
on the farm.
Okay, I won't bother you.
You can come
to spa day if you want.
I'm just gonna eat these.
- Okay.
- That's all.
- See ya.
- See ya.
[Molly] Coming up,
you've heard of buckeyes
but I bet you've never
made them with black sesame.
And they're about to blow
your nutty mind.
For our spa day sweet treat,
I am making my black
sesame buckeyes
which are little nutty, rich
balls dunked in white chocolate.
Holy buckets, they are heavenly.
To get going on my filling,
I'll add half a cup of black
sesame paste to my big bowl.
Black sesame paste is just
finely ground black sesame seeds.
And next, I'll add a quarter
cup of softened, unsalted butter.
I'll enhance these flavors
with a tiny splash of vanilla.
A couple of pinches of cinnamon
which is lovely with sesame.
And a good pinch of salt.
Okay, I'll mix this until
it's combined and creamy.
Buckeyes are typically
made with peanut butter.
This version with
the black sesame paste
just makes them slightly
toastier and a little bitter,
which I find delicious.
Okay. This is all combined.
So, to turn this into the filling
that'll hold that buckeye shape,
I'll add a bunch
of powdered sugar.
A cup and a half.
So, it's nice that these are small
because they are quite sweet and decadent.
And now I'll mix
this to incorporate.
My favorite place to get a facial
gives you a chocolate at the end.
And I love it.
So these will be kind of like the sweet
treats at the end of our spa day today.
Taking the toxins out,
putting them back in.
It's all about balance.
Okay, well, it looks kind of
like a bowlful of mud.
Like a mud mask.
How apropos!
But it certainly
doesn't taste like that.
Mmm!
It's sweet, it's nutty.
It's the best tasting
bowl of mud I ever had.
I'll get shaping.
I've got a sheet pan lined with
some parchment so they don't stick.
And it's a small sheet pan
so I can fit it in my freezer.
And I'll use my little
melon baller guy
to scoop little balls.
And roll it in my hand
so that it's smooth.
Just like that.
We'll stick it onto the tray
and keep on scooping.
And then I'll stick these in the
freezer while I melt some chocolate.
My black sesame balls are firm
and ready to get even more delicious.
I've got some melted white chocolate
here with some coconut oil mixed in.
And now to dunk,
I'll take a toothpick.
Stick it right in the center
of one of the balls.
And then, I'm gonna dip this
into the chocolate
leaving the top bit exposed.
Oh, yeah.
Looks great already.
I'll brush any excess
off the bottom.
I'll stick it back
on the parchment.
Take the toothpick out.
And then,
I'll use a butter knife
to cover up that hole.
I'll finish with a sprinkle of toasted
white sesame seeds and black sesame seeds.
It'll be a nice,
little crunch on top.
And some flaky salt,
be kind of sparkly.
It looks so cute!
Okay, I'll keep on dunking.
How fun are these!
I'm going in.
Oh, they're awesome.
They're sweet and toasty
and creamy on the inside.
And then they have that
great chocolate shell.
It's like pampering
for my mouth.
[clucking]
For a hearty and healthy-ish
spa day main,
I'm making my miso
salmon grain bowls,
which are colorful and bright.
They've got a party of textures,
featuring sweet and salty,
flaky, tender fish
as the centerpiece.
I'm starting my marinade
with a good plop of miso paste.
This is fermented
white soybeans.
It's got umami and saltiness
and tons of depth.
And then I'll eyeball in
a quarter cup of rice vinegar.
And this will brighten up the
fish and also tenderize it a little bit.
Okay, And then, two tablespoons
of soy sauce for that saltiness.
Soy sauce and salmon,
best friends forever.
A little bit of honey
for sweetness.
I love the balance of the
flavors in this marinade.
Spiciness with some sriracha.
And lastly, two teaspoons
of toasted sesame oil
for those dark, nutty notes.
I'll whisk to combine.
It gets a little creamy
from the miso.
I want to smell it.
Ah! I love miso!
Not only is it really tasty,
it's also healthy.
It packs a lot of B vitamins.
Spa day for my brain.
Grain bowls are pretty
dang nourishing but also,
really craveable and hearty.
Which makes them
perfect for New Years'
when you want to eat a little
healthier, but it's still the winter
and you need to be cozy.
I usually take a 90-10 approach
where 90%
of it is healthy stuff,
but then the other 10%
is a drizzle of mayo on top
and then, crushed up potato
chips as the topping.
I can't wait to get
to the topping for these.
Okay, I'll pour my marinade
right over the salmon.
This is a pound of skin-on
salmon, cut into four pieces.
I'll just turn these
over to coat.
See, they're getting
a bath today too.
Just like my feet will be
getting later in our foot bath
with all the Epsom salts.
And now I'll let this marinate
for about 30 minutes
and allow the fish to soak up
all of these tasty flavors.
Yum.
[Molly] Later,
the secret to making my miso
salmon grain bowls instantly craveable
and it's a little indulgent.
Then, feta fish-shaped crackers
that'll crisp the pants
off of store-bought.
My salmon has been marinating
in a sweet and spicy miso mixture
for about 30 minutes.
And now it's time to cook it up
and then put my gorgeous
grain bowls together.
So, I've got my salmon here that
has come to room temperature,
which is really important any
time you're cooking salmon,
so that it cooks evenly.
And I've also got
a very hot pan here.
I'll drizzle in a little oil,
and then I'll add these in,
spacing them apart.
Skin side down.
[sizzling]
That is the sound
I want to hear.
I'm gonna cook these on this side
medium-high for about three minutes.
And then I'll flip them and cook
for another couple of minutes.
Quick as that.
Bernie also loves a spa day.
She loves combing my hair,
doing my make-up.
It's the best thing ever.
Have kids. It'll be relaxing.
Look at that crisped skin.
I'm gonna finish up its cooking
by pouring some of
the marinade back into the pan
so that it can soak up
even more flavor.
Okay, this is looking beautiful.
I'll transfer this to a pan now.
Kind of looks like
a miso caramel.
Okay.
I'll grab the rest of my fixings
and assemble my grain bowls.
I've got my cooked farro,
pickled veggies and
a slew of fun toppings.
And now comes my favorite part.
I'll start with a bed of farro.
I have cooked
this in salted water,
and then added some olive oil
and toasted sesame oil.
I love farro.
It's a little chewy and
super satisfying to eat.
I like to prep
big batches of it,
just keep it in my fridge.
So that anytime the
grain bowl craving strikes,
I can just assemble
and it's easy as that.
I'll nestle in
a piece of salmon.
Break it up into a few chunks
because it's pretty.
Oh, that is perfectly cooked.
It just falls apart
with my forks.
Next, I'll add
a pile of my pickles.
I've got radishes, onions
and cucumbers in here.
Which are crunchy and cooling.
And a really pretty
color palette.
And now the true
star of the show,
the mayo.
I mean, I like salmon,
but I love mayo.
I'm using Japanese mayo.
It's a little sweeter
and creamier.
And some sriracha for heat.
Now, for the crunchy element,
I'm using Japanese rice crackers
which are salty and super crisp.
I'll just crunch these
over the top.
You know what's awesome
about grain bowls
is that everybody
does it different.
There are so many components that
it's basically a little buffet in a bowl.
A few toasted sesame seeds.
I'll finish with some lemon,
sliced scallions,
and a tangle of cilantro.
Got textures,
you got different levels,
got all the food groups.
This is a party in a bowl,
if I ever saw one.
I don't have to wait for my
friends to get here to eat it.
I'm going right in.
Extra mayo.
[crunching]
Mmm-hmm!
That mayo adds the perfect
hit of creaminess.
I feel great eating it now,
and bonus, I'm gonna feel
great later, after I've eaten it.
For a spa day nosh,
I am making my harissa
roasted carrot dip,
with seedy, cheesy crackers.
The dip is sweet and smoky,
and it gets shoveled
up into my mouth
on a crunchy feta cracker
shaped like a fish.
To get going on my crackers,
I'll pile all the ingredients
into my food processor.
I've got one and a half cups of
all-purpose flour in here already.
And then to it, I'm gonna
add a bunch of seeds
which add delicious crunch
and nuttiness and flavor.
I'll start with some millet.
Then, flax seeds.
Throw some sesames in there.
Seeds, earthy sprinkles.
[chuckles]
And last, but not least,
poppy seeds.
Two teaspoons of kosher salt.
And the zest of half a lemon
gives these crackers a good spark.
I'll pulse this a few times
to combine.
I love all the pretty,
earthy colors.
And then I'll sprinkle in
my cold, cubed butter.
So, these crackers
are similar to pie dough
in that, you want the
ingredients to stay cold.
So that you can achieve that
flaky, light, crunchy texture.
And four ounces
of crumbled feta.
Just kind of a fancier version of those
cheddar fish crackers that Bernie and I love.
Okay, I'll get my lid on
and then pulse this
until the butter and the cheese
are about the size of peas.
A few bigger pieces are okay.
And now I'll bring this into a dough
with six tablespoons of cold water.
This looks good.
It still looks crumbly
in the food processor
but if I squeeze them in my
hand, it sticks together.
Want to be careful not to over
blend this and get tough crackers.
So, I'll dump this out
onto my counter
so I can bring it
together into a disc.
I love the look of the seeds.
I'll wrap this up,
and let it chill in the fridge
for about 30 minutes.
To finish my crackers,
I'll roll out the dough to
an eighth of an inch thick,
cut out fishy shapes.
And bake at 350 degrees
for 18 to 20 minutes,
until they're smelling
of cheesy goodness.
Oh, yeah.
[Molly] Still to come,
dip, baby, dip!
My harissa carrot dip
is out of control good.
Mmm-hmm!
It's almost time for a winter
spa day with my friends.
And my human friends.
I have baked up these crispy,
cheesy, seedy crackers.
They smell heavenly.
I'll let these cool while I make
my harissa roasted carrot dip.
It's sweet and smoky,
And the color is this vibrant
orange that is fit for any party.
To start,
I have my carrots here
that I roasted with an onion,
some red bell pepper and garlic,
and I've coated it all
in olive oil, salt and pepper.
I'll pile these
in my food processor.
And I did not peel the carrot here
because this is just gonna get blended up.
I'll plop in one and a half
tablespoons of harissa,
which is this awesome, smoky
pepper paste from North Africa.
I'll bump up the heat with half
a teaspoon of smoked paprika.
Brighten the place up
with some lemon juice.
And a splash
of apple cider vinegar.
And then I'll blend this up.
I want this pretty chunky
I'll continue to blend as I
drizzle in a quarter cup of olive oil.
Yum.
Just swimming this guy right in.
Oh, this looks good.
Mmm!
That is awesome.
It is like carrots
in their best form.
Which is kind of like what
I'm gonna be after my spa day.
I'm ready to plate up.
Cracker and a dip,
definitely necessary
for a spa day.
Give it a nice swirl.
Let me get my fish.
I'll finish off the dip
with a little olive oil.
It just adds more richness.
And a good pinch of flaky salt.
Okay.
It's time to robe up and
get this spa day started.
[Molly] Bye-bye, winter snow.
[woman] Mmm!
[Molly] Here we come, face glow.
the New Year right,
with a twirly cool
breakfast on the farm.
That's a good swirl.
My chewy and tangy
English muffin jam rolls.
That's good.
[Molly] Then, a winter spa day
with fun friends and fabulous food.
Taking the toxins out,
putting them back in.
It's all about balance.
My deeply satisfying
miso salmon grain bowls.
Basically a little
buffet in a bowl.
Harissa roasted carrot dip with
seedy, cheesy crackers for dunking.
It looks so cute!
And for dessert,
my black sesame buckeyes
will melt in your mouth
leaving only joy behind.
[Molly] Oh, yum!
Yay!
Hey! This is me, Molly Yeh.
This is my husband, Nick.
This is our growing family.
And this is our home, our farm
on the North Dakota-Minnesota
border.
The place where I eat,
sleep and breathe food.
My friends and I are beating
the winter blues
with a food-forward
spa day on the farm.
But first, I'm whipping up an
awesome breakfast for Nick and me.
I am making my English
muffin jam rolls,
which are fluffy and swirly,
a little tangy.
And they've got that signature
English muffin cornmeal crunch.
To get going,
I'll make my dough.
I'll start with four cups
of all-purpose flour
right in my mixer bowl.
This dough is gonna get really
light and fluffy and bubbly,
like an English muffin.
But it's going to be in the
shape of a cinnamon roll.
So, it's really fun.
A tablespoon of sugar,
and then one and a half
teaspoons of instant yeast
to help the dough rise,
and then lend those signature
English muffin bubbles.
One teaspoon of kosher salt.
This is such a simple dough.
I'll just give this
a whisk to combine.
These rolls are
going to be like if,
an English muffin and a
cinnamon roll got together...
and put a bun in the oven!
Okay, for my wet ingredients,
I've got one cup of warm water.
The warm water is going to
help activate the yeast.
And then typically, in English
muffins, you'd find buttermilk
but I always have
yoghurt on hand
and it does the exact same job.
It adds that signature tang
and then it also
tenderizes the dough.
And this is whole milk
Greek yoghurt.
You want that fat
'cause there's no other
fat in the dough.
So, add two-thirds of a cup.
I'll mix this up
into a shaggy dough.
I'll get this on my stand mixer
and knead it for 12
to 15 minutes
until I have a smooth
and slightly sticky dough.
Nick is going to be really
excited about these.
He loves a sweeter breakfast,
but he does have a limit to the amount
of sugar he can have in the morning.
So, the fact that these are sweet,
but not too sweet, is gonna be perfect.
Okay.
Dough's looking good.
I'll ball this up
so that it has a taut
surface and it'll rise evenly.
Just as smooth as Bernie's tush.
I'll place it face down
into my oiled bowl.
Then I'll flip it over,
get the bottom coated in oil.
I'll tuck her in for a nap.
Gotta get that beauty sleep.
Then I let this rise
until it's doubled in size.
My dough is puffy,
fluffy and ready to roll.
The first thing I'm gonna do is dust
my counter heavily with cornmeal
because it'll actually be able
to roll up into the rolls
and I just love that texture.
Okay, I'll get my dough out.
Oh, this feels
so smooth and fluffy.
And then I'll roll it out
into a wide rectangle,
20 inches by 10 inches tall.
Work it, work it.
Just like doing a cinnamon roll.
Okay, looking good.
I'm ready for my jam.
I'm using strawberry
and blueberry,
since those are
the best berries.
I'm gonna spread half of this
in a thin, even layer.
So, about a third of a cup.
You could even do savory jam.
Maybe add some bacon or ham.
And then all you need
is an egg on top.
Yes, please.
I'm spreading this all the way
to the edges on
the bottom and the sides.
And then at the top,
I'm leaving a one-inch border.
It'll help lock in that jam.
And blueberry
for the other side.
I love the contrast
of these two colors.
And blueberries
are Bernie's favorite.
That child is made
of blueberries.
Looking good.
Ready to roll.
I'll start at the bottom
and get a nice, tight roll.
And I can see that the cornmeal
has stuck to the bottom of the dough.
Did exactly what
I wanted it to do.
I'm at the end here.
And I'll use the one-inch
border to pinch these ends shut
and lock in that jam
so that doesn't leak out.
I'm gonna place this
seam side down.
Okay.
And now I'll cut this into
12 uniformly-sized rolls.
These are ready
to go into the pan.
I've buttered it and
dusted it with more cornmeal.
I'm gonna add these right in,
alternating the
different jam flavors
so that the colors
are really pretty.
That's a good swirl.
They're gonna get one more rise,
and then an egg wash
before they go into the oven.
They'll bake at 400 degrees
for about 25 minutes
until they're golden-brown
and just begging for glaze.
Oh!
These look great!
Look at those swirls.
That's what I like
to see on my buns.
This is just a basic
powdered sugar glaze
made with yoghurt.
I'll drizzle it all over.
Oh, yeah.
Yum.
Mmm.
And the warmth of the rolls is
gonna help the glaze melt down
and get into all those nooks.
Okay! All that's left to do is pack
these up and bring them out to Nick.
He's gonna be so excited
to see my buns.
Hello.
- Hey.
- I brought you second breakfast.
- Oh, my gosh...
- Well, it's for us to share.
It's not just for you.
Okay.
[Molly] It's English
muffin jam rolls.
[Nick] Okay.
[Molly] So, they're sweet
but they're not too sweet.
Like me!
[laughing] Exactly.
[Nick] Oh, my gosh.
[Molly] Here we go.
Oh, they're still warm.
That's good.
- [Molly] Yeah?
- Yeah.
Well, I've got a very busy day
ahead of me.
We're having a spa day
on the farm.
Okay, I won't bother you.
You can come
to spa day if you want.
I'm just gonna eat these.
- Okay.
- That's all.
- See ya.
- See ya.
[Molly] Coming up,
you've heard of buckeyes
but I bet you've never
made them with black sesame.
And they're about to blow
your nutty mind.
For our spa day sweet treat,
I am making my black
sesame buckeyes
which are little nutty, rich
balls dunked in white chocolate.
Holy buckets, they are heavenly.
To get going on my filling,
I'll add half a cup of black
sesame paste to my big bowl.
Black sesame paste is just
finely ground black sesame seeds.
And next, I'll add a quarter
cup of softened, unsalted butter.
I'll enhance these flavors
with a tiny splash of vanilla.
A couple of pinches of cinnamon
which is lovely with sesame.
And a good pinch of salt.
Okay, I'll mix this until
it's combined and creamy.
Buckeyes are typically
made with peanut butter.
This version with
the black sesame paste
just makes them slightly
toastier and a little bitter,
which I find delicious.
Okay. This is all combined.
So, to turn this into the filling
that'll hold that buckeye shape,
I'll add a bunch
of powdered sugar.
A cup and a half.
So, it's nice that these are small
because they are quite sweet and decadent.
And now I'll mix
this to incorporate.
My favorite place to get a facial
gives you a chocolate at the end.
And I love it.
So these will be kind of like the sweet
treats at the end of our spa day today.
Taking the toxins out,
putting them back in.
It's all about balance.
Okay, well, it looks kind of
like a bowlful of mud.
Like a mud mask.
How apropos!
But it certainly
doesn't taste like that.
Mmm!
It's sweet, it's nutty.
It's the best tasting
bowl of mud I ever had.
I'll get shaping.
I've got a sheet pan lined with
some parchment so they don't stick.
And it's a small sheet pan
so I can fit it in my freezer.
And I'll use my little
melon baller guy
to scoop little balls.
And roll it in my hand
so that it's smooth.
Just like that.
We'll stick it onto the tray
and keep on scooping.
And then I'll stick these in the
freezer while I melt some chocolate.
My black sesame balls are firm
and ready to get even more delicious.
I've got some melted white chocolate
here with some coconut oil mixed in.
And now to dunk,
I'll take a toothpick.
Stick it right in the center
of one of the balls.
And then, I'm gonna dip this
into the chocolate
leaving the top bit exposed.
Oh, yeah.
Looks great already.
I'll brush any excess
off the bottom.
I'll stick it back
on the parchment.
Take the toothpick out.
And then,
I'll use a butter knife
to cover up that hole.
I'll finish with a sprinkle of toasted
white sesame seeds and black sesame seeds.
It'll be a nice,
little crunch on top.
And some flaky salt,
be kind of sparkly.
It looks so cute!
Okay, I'll keep on dunking.
How fun are these!
I'm going in.
Oh, they're awesome.
They're sweet and toasty
and creamy on the inside.
And then they have that
great chocolate shell.
It's like pampering
for my mouth.
[clucking]
For a hearty and healthy-ish
spa day main,
I'm making my miso
salmon grain bowls,
which are colorful and bright.
They've got a party of textures,
featuring sweet and salty,
flaky, tender fish
as the centerpiece.
I'm starting my marinade
with a good plop of miso paste.
This is fermented
white soybeans.
It's got umami and saltiness
and tons of depth.
And then I'll eyeball in
a quarter cup of rice vinegar.
And this will brighten up the
fish and also tenderize it a little bit.
Okay, And then, two tablespoons
of soy sauce for that saltiness.
Soy sauce and salmon,
best friends forever.
A little bit of honey
for sweetness.
I love the balance of the
flavors in this marinade.
Spiciness with some sriracha.
And lastly, two teaspoons
of toasted sesame oil
for those dark, nutty notes.
I'll whisk to combine.
It gets a little creamy
from the miso.
I want to smell it.
Ah! I love miso!
Not only is it really tasty,
it's also healthy.
It packs a lot of B vitamins.
Spa day for my brain.
Grain bowls are pretty
dang nourishing but also,
really craveable and hearty.
Which makes them
perfect for New Years'
when you want to eat a little
healthier, but it's still the winter
and you need to be cozy.
I usually take a 90-10 approach
where 90%
of it is healthy stuff,
but then the other 10%
is a drizzle of mayo on top
and then, crushed up potato
chips as the topping.
I can't wait to get
to the topping for these.
Okay, I'll pour my marinade
right over the salmon.
This is a pound of skin-on
salmon, cut into four pieces.
I'll just turn these
over to coat.
See, they're getting
a bath today too.
Just like my feet will be
getting later in our foot bath
with all the Epsom salts.
And now I'll let this marinate
for about 30 minutes
and allow the fish to soak up
all of these tasty flavors.
Yum.
[Molly] Later,
the secret to making my miso
salmon grain bowls instantly craveable
and it's a little indulgent.
Then, feta fish-shaped crackers
that'll crisp the pants
off of store-bought.
My salmon has been marinating
in a sweet and spicy miso mixture
for about 30 minutes.
And now it's time to cook it up
and then put my gorgeous
grain bowls together.
So, I've got my salmon here that
has come to room temperature,
which is really important any
time you're cooking salmon,
so that it cooks evenly.
And I've also got
a very hot pan here.
I'll drizzle in a little oil,
and then I'll add these in,
spacing them apart.
Skin side down.
[sizzling]
That is the sound
I want to hear.
I'm gonna cook these on this side
medium-high for about three minutes.
And then I'll flip them and cook
for another couple of minutes.
Quick as that.
Bernie also loves a spa day.
She loves combing my hair,
doing my make-up.
It's the best thing ever.
Have kids. It'll be relaxing.
Look at that crisped skin.
I'm gonna finish up its cooking
by pouring some of
the marinade back into the pan
so that it can soak up
even more flavor.
Okay, this is looking beautiful.
I'll transfer this to a pan now.
Kind of looks like
a miso caramel.
Okay.
I'll grab the rest of my fixings
and assemble my grain bowls.
I've got my cooked farro,
pickled veggies and
a slew of fun toppings.
And now comes my favorite part.
I'll start with a bed of farro.
I have cooked
this in salted water,
and then added some olive oil
and toasted sesame oil.
I love farro.
It's a little chewy and
super satisfying to eat.
I like to prep
big batches of it,
just keep it in my fridge.
So that anytime the
grain bowl craving strikes,
I can just assemble
and it's easy as that.
I'll nestle in
a piece of salmon.
Break it up into a few chunks
because it's pretty.
Oh, that is perfectly cooked.
It just falls apart
with my forks.
Next, I'll add
a pile of my pickles.
I've got radishes, onions
and cucumbers in here.
Which are crunchy and cooling.
And a really pretty
color palette.
And now the true
star of the show,
the mayo.
I mean, I like salmon,
but I love mayo.
I'm using Japanese mayo.
It's a little sweeter
and creamier.
And some sriracha for heat.
Now, for the crunchy element,
I'm using Japanese rice crackers
which are salty and super crisp.
I'll just crunch these
over the top.
You know what's awesome
about grain bowls
is that everybody
does it different.
There are so many components that
it's basically a little buffet in a bowl.
A few toasted sesame seeds.
I'll finish with some lemon,
sliced scallions,
and a tangle of cilantro.
Got textures,
you got different levels,
got all the food groups.
This is a party in a bowl,
if I ever saw one.
I don't have to wait for my
friends to get here to eat it.
I'm going right in.
Extra mayo.
[crunching]
Mmm-hmm!
That mayo adds the perfect
hit of creaminess.
I feel great eating it now,
and bonus, I'm gonna feel
great later, after I've eaten it.
For a spa day nosh,
I am making my harissa
roasted carrot dip,
with seedy, cheesy crackers.
The dip is sweet and smoky,
and it gets shoveled
up into my mouth
on a crunchy feta cracker
shaped like a fish.
To get going on my crackers,
I'll pile all the ingredients
into my food processor.
I've got one and a half cups of
all-purpose flour in here already.
And then to it, I'm gonna
add a bunch of seeds
which add delicious crunch
and nuttiness and flavor.
I'll start with some millet.
Then, flax seeds.
Throw some sesames in there.
Seeds, earthy sprinkles.
[chuckles]
And last, but not least,
poppy seeds.
Two teaspoons of kosher salt.
And the zest of half a lemon
gives these crackers a good spark.
I'll pulse this a few times
to combine.
I love all the pretty,
earthy colors.
And then I'll sprinkle in
my cold, cubed butter.
So, these crackers
are similar to pie dough
in that, you want the
ingredients to stay cold.
So that you can achieve that
flaky, light, crunchy texture.
And four ounces
of crumbled feta.
Just kind of a fancier version of those
cheddar fish crackers that Bernie and I love.
Okay, I'll get my lid on
and then pulse this
until the butter and the cheese
are about the size of peas.
A few bigger pieces are okay.
And now I'll bring this into a dough
with six tablespoons of cold water.
This looks good.
It still looks crumbly
in the food processor
but if I squeeze them in my
hand, it sticks together.
Want to be careful not to over
blend this and get tough crackers.
So, I'll dump this out
onto my counter
so I can bring it
together into a disc.
I love the look of the seeds.
I'll wrap this up,
and let it chill in the fridge
for about 30 minutes.
To finish my crackers,
I'll roll out the dough to
an eighth of an inch thick,
cut out fishy shapes.
And bake at 350 degrees
for 18 to 20 minutes,
until they're smelling
of cheesy goodness.
Oh, yeah.
[Molly] Still to come,
dip, baby, dip!
My harissa carrot dip
is out of control good.
Mmm-hmm!
It's almost time for a winter
spa day with my friends.
And my human friends.
I have baked up these crispy,
cheesy, seedy crackers.
They smell heavenly.
I'll let these cool while I make
my harissa roasted carrot dip.
It's sweet and smoky,
And the color is this vibrant
orange that is fit for any party.
To start,
I have my carrots here
that I roasted with an onion,
some red bell pepper and garlic,
and I've coated it all
in olive oil, salt and pepper.
I'll pile these
in my food processor.
And I did not peel the carrot here
because this is just gonna get blended up.
I'll plop in one and a half
tablespoons of harissa,
which is this awesome, smoky
pepper paste from North Africa.
I'll bump up the heat with half
a teaspoon of smoked paprika.
Brighten the place up
with some lemon juice.
And a splash
of apple cider vinegar.
And then I'll blend this up.
I want this pretty chunky
I'll continue to blend as I
drizzle in a quarter cup of olive oil.
Yum.
Just swimming this guy right in.
Oh, this looks good.
Mmm!
That is awesome.
It is like carrots
in their best form.
Which is kind of like what
I'm gonna be after my spa day.
I'm ready to plate up.
Cracker and a dip,
definitely necessary
for a spa day.
Give it a nice swirl.
Let me get my fish.
I'll finish off the dip
with a little olive oil.
It just adds more richness.
And a good pinch of flaky salt.
Okay.
It's time to robe up and
get this spa day started.
[Molly] Bye-bye, winter snow.
[woman] Mmm!
[Molly] Here we come, face glow.