Girl Meets Farm (2018–…): Season 10, Episode 10 - Purim Pizza Pool Party - full transcript
[Molly] It's Purim!
And we're celebrating
alliteration style
with a pizza pool party, full of fun,
friends and flipping fantastic food
Oh, my geez.
It's smelling real good in here,
like my garlicky pickled piz with a
thick and super chees stuffed crust.
Creamy white bean dip with
charred peppers for scooping.
It's gonna be tasty.
My deep fried sour cream
and onion, onion rings.
And for dessert, one giant
spumoni hamantasch
to take this holiday over
the edge and into greatness.
Happy Purim.
Oh, yum.
Yay!
Hey! This is me, Molly Yeah
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, slee
and breathe food.
It's Purim!
So, I'm celebrating by inviting
a few friends over to the farm.
We're gonna have a pool party
and delicious dinner.
For dessert, I'm making one
giant spumoni hamantaschen,
which is basically
a pie cookie combo.
It's got a buttery flaky cru and
nutty pistachio frangipane filling,
and a layer of cherry jam.
It is mega in size
and tastiness.
So, my crust is basically
a sweet pie crust.
I'll start with two cups
of all-purpose flour,
and a quarter cup
of powdered sugar.
Powdered sugar,
not granulated sugar.
That's going to help this hamantaschen
maintain its shape in the oven
when it bakes up.
And a teaspoon of salt.
And I'll just whisk
this quickly to combine.
Purim is a really fun
Jewish holiday.
There's costumes involved.
Some people like to drink a lot.
I always get Halloween or Mardi Gras
vibes whenever I go to a Purim party.
All right.
I've got a stick of cubed butter
kept cold in my refrigerator
because, just like a pie dough,
I want these ingredients
to stay as cold as possible,
which will, in the end, yield
the flakiest, butteriest crust.
I'm going to get in here
with my hands
and toss the butter
with the flour mixture,
so that it can start
to incorporate.
Hamantaschen are traditional
Purim cookies
that are in the shape
of a triangle
because the triangle represents
the villain of the forum story, Haman.
Some say it's the shape
of his hat.
Some say it's meant to be
the shape of his ears.
No matter what you decide,
they're really tasty.
And usually they're
individual cookies,
but I figured it would be hella fun
to do a gigantic version this year.
Okay. My butter
is incorporated,
this mixture is crumbly.
A few bigger bits of butter
are totally okay.
That means, there will be some
larger flakes in the crust,
which is delicious.
I'll bring the dry ingredients
together into a [indistinct]
with one large egg,
two tablespoons of ice water.
Trying to keep this as cold
as possible
to allow those flakes to thrive.
And then a half teaspoon
of almond extract.
It's going to enhance the flavor
of the pistachio in the frangipane.
I'll bring this together into what's
going to be a dry crumbly dough,
which is exactly what you want.
If the dough were too wet,
you'd run the risk of the hamantaschen
exploding open in the oven,
and since I'm only making one
this year,
I have one shot.
Gotta do it right.
So, every step in this is
going to be with the purpose
of taking care that this guy is
gonna hold its shape while it bakes.
Okay.
I'll bring it together
into a ball with my hands.
Get all these crumblies.
I'll wrap it up,
stick it in the refrigerator
and chill it for 30 minutes,
while I get going on my filling.
Frangipane is a pastry filling that
is all of my favorite things combined.
It's nutty, it's buttery and it
bakes up almost like a dense cake.
I start with half a stick
of butter,
and beat that together
with some sugar for sweetness.
Add an egg.
Almond extract
to enhance the nutty flavor.
Okay, I'll reduce this to low.
I'm ready to add the star,
the pistachios.
I just blended them up
in my food processor.
I'll add half a cup.
And since my pistachios are
unsalted, I'll sprinkle in some salt.
The last thing I'll add
is some all-purpose flour.
Okay. Looks like
a cake batter.
I'm ready to assemble
my hamantaschen
or, technically, since I'm just
making one, it's hamantasch.
I'm not the grammar police.
I'll dust my counter with flour,
and roll up my dough
into a 12-inch circle,
rotating as I go, so that
it doesn't stick.
It's gonna be tasty.
And then, using a mixing bowl
as my guide,
I'll trim the edges,
so it's perfectly round.
It's important not
to forget this.
It is way easier to transfer
the dough circle to the pan now,
than it is to transfer the whole
hamantaschen once it's shaped.
And it's also important
that it's lined with parchment
because I'm going to use it
to shape the triangle.
But first I've got to fill it.
I'll start with a quarter cup
of cherry jam.
I'm leaving a two-inch border,
since ultimately I'll be folding the
sides up into the triangle shape.
I'll get the frangipane
on there.
And it's easiest to dollop it all
over and then spread it around.
Just taking care to make sure
that this pistachio is covering the jam
and no jam is poking through.
It will be a tasty, thick layer.
I'll brush the edges
with an egg wash
that'll help this hamantasch
hold its shape.
I'm going to use the
parchment paper as my guide
to lift up one third
of this circle
and fold it onto itself.
And then, a firm press down
on the sides
to ensure that it's gonna
hold its shape.
We'll do the other side.
Okay, my last corner here.
[laughs]
That outside needs an
egg wash, too, so it's shiny.
This looks so good already.
Before it bakes, it's gotta
freeze for 30 minutes,
which will help it hold
its shape,
and then, it'll bake
at 400 degrees
for another 30 minutes
until it's golden.
I'm getting some big cookie
energy. That's for sure.
It smells like a bakery in here.
To accessorize my hamantaschen,
I'll dissolve
with melted chocolate,
poop on a few marzipan
Purim masks.
And flashy sprinkles, of course.
This is the [indistinct]
hamantaschen I've ever seen.
I'm going in.
And I'll lob off a corner piece.
Oh, yeah.
You can see the cherries
and the pistachios
and all the flaky layers
in the crust.
All right.
Mmm. Mmm-hmm.
Tastes like a Purim miracle.
Happy Purim!
Coming up, say Purim pickle
pizza three times fast,
and I'll show you the secre
to stuffed crust excellence
For my Purim pool party,
I am making Purim pickle pizza
because this holiday is
brought to us by the letter, "P."
This pizza's got it all.
It's cheesy, briny,
a little spicy
and it's got a stuffed crust
Instead of a sauce, I'm making
a thing called pickle oil.
I'll start by smashing
six cloves of garlic
and the pickle oil
is really gonna just enhance
the flavor of the pickles,
give you more pickliness.
Get it into my saucepan,
along with some fresh dill
and some mustard seeds,
nice and zingy.
Coriander seeds,
a little citrusy.
And salt.
Cover it all with olive oil
and heat it gently, so that the olive
oil can grab onto all these flavors,
and get really, really tasty.
And while this infuses,
I'll grab my pizza dough.
I've got a pound
of pizza dough here.
I just picked mine up
at the local pizza parlor
but any pizza dough will work.
Now, I'm ready to roll, stuff,
and assemble.
I'll first dust my counter
with some flour.
So, I'm rolling this out to a
16-inch circle, which is a big circle,
but once I fold the crust over
the cheese for the stuffed crust,
it'll get a little smaller
and more manageable.
I'll get my pizza peel,
I'll dust this liberally
with cornmeal,
so the dough doesn't stick when
I shove it onto the pizza stone.
And I also really like the taste
of cornmeal in my pizza crust.
Transfer this onto that peel.
And grab my toppings.
I've got pickles, shredded
Havarti and string cheese,
which I'll use
for the stuffed crust.
I'll just break them up
vertically in half,
stick them around the edge
to make a border.
This is bringing me back to one
of my favorite pizzas growing up,
which was school cafeteria's
stuffed crust.
I would ask all my friends for their
crust, if they weren't going to eat it.
It's the best.
Okay. Now, lock-in this cheese by folding
the crust over it and pinching well.
It's like a pool, ready
for its filling of pickle oil.
Mmm.
Oh, that garlic smells good.
I feel like this pizza
is going to be a magic trick.
People are going to be
eating it and seeing one pickle
but tasting the flavor
of five pickles.
It's all because of this
pickle oil.
I'll blot dry and scatter
on some kosher dill pickles.
[humming]
A couple in the middle.
I'll sprinkle on my cheese.
This is shredded Havarti.
It's creamy, it melts down
so nicely
and it's a little bit funky.
I'm gonna have a quirky cheese
for a quirky pizza.
Spreading it all the way
to the crust.
'Cause there's nothing worse
than getting a slice of pizza,
you pick it up and it's, like,
half crust and no toppings.
And a few more pickles
for good measure.
Double the pickles, double
the fun, that's what they say.
No one's ever said that,
except for me, right now.
Okay. I've got a cast iron pan
preheating in my oven.
You could also use a pizza
stone or even just a baking sheet.
That helps get the bottom
of the pizza crispy.
I'll get this in at 500
degrees for about 12 minutes,
until the cheese is splotchy
and the crust is golden.
Ta-da!
Pizza dreams, here I come.
Oh, my geez.
It's smelling real good in here.
Let me check on my pizza.
Hello.
Pleased to meet you.
It's so bubbly.
Oh, man.
That is a gorgeous pie but it
still needs some more stuff.
Oh, I can hear how crispy
that crust is.
No pizza is complete
right out of the oven.
It needs some finishing touches.
I'll brush the crust
with a little more pickle oil,
add that extra richness
and flavor.
Crack on some black pepper,
drizzle on ranch.
You know where I live.
I live in, like,
the ranch capital.
Some sriracha for heat.
Typically, you'd add crushed
red pepper on a pizza
but this baby just begs
for sriracha.
Some sliced scallions
that pop of greenery
and of course,
gotta have fresh dill.
I guess I'm just gonna go
in before my friends do.
Mmm...
That is the pickliest pizza
I've ever picked at.
- [girl] Amen.
- [Molly] Amen.
Later, I've got a quick
and easy party dip,
loaded with color
that'll impress your guests
For a playful Purim party side,
I am making my creamy
white bean dip
with charred peppers on top
It's bright, it's tangy,
it's basically a vehicle for a bunch
of garlic and lemon and navy beans.
I'm gonna start by simmering
them with a bunch of tasty stuff.
I'll pour one cup
into my braiser.
Navy beans are one of the
crops in our farm's rotation.
They get creamy, they're mild,
they're a really great canvas for flavor.
I'll combine them with a
whole dang head of garlic,
some lemon rinds,
for that great brightness.
Some heat with a couple
of dried chilies.
And salt.
I'll cover these with water
and since the beans
are so small,
I can get away with not doing
a pre-soak.
I'll cover this up and simmer
them for one-and-a-half to two hours
until they're tender.
- What's that I hear?
- [trumpet sound]
- It's the musical fruit.
- [trumpet sound]
Beans, beans.
Anybody?
All right. I'm gonna check
on these.
Oh, those smell awesome.
I'll get them off the heat
and drain.
Layers of smell going
into my nose right now.
There's the smokiness
from the pepper
and that zingy lemon.
I'm gonna fish out the
lemon rind and the peppers,
but leave the garlic cloves in here because
those can get blended up into the dip.
I'll squeeze in the juice
of the lemon.
Beans are so hearty
and kind of heavy
that a lot of acidity helps
them out.
I'll season with salt
and pepper.
Blend these up.
And then, make it extra smooth
and creamy with some olive oil.
And that's it. So easy.
Oh, that smells heavenly.
Mmm.
I love the lemon in there.
This dip is great on its own,
but now I'm going to liven
things up with some party peppers.
I've got half a pound
of halved baby bell peppers.
They'll be sweet edible spoons
for the dip.
I'll char them up
in my cast iron pan,
drizzle in some olive oil,
and get them blistered.
I'll also nestle in a lemon, which
will be great for squeezing on top.
I love charring a lemon because it
develops the flavor and it looks cool.
I'll cook on high for a few
minutes, turning occasionally,
until they blister and develop
some great color.
Who needs a grogger when
you have sizzling peppers?
This sound is bringing me back
to my very first Purim party,
which I somehow still remember.
My mom took me
to the local synagogue
and I had such a blast
because they give you
these noise makers
and when they read
the Purim story,
any time the villain's name,
"Haman" is mentioned,
you have to sound
the noisemakers really loudly.
So, I had a ton of fun
with that.
Perhaps it was foreshadowing
my life as a percussionist.
I'll give these a flip and then
plate up my white bean dip.
This will be a bed
for the peppers.
I'll swirl this around to fill
the plate
and pile my peppers on top.
Nestle in my charred lemon
and squeeze the other one
on top.
Drizzle on some olive oil
and finish with flaky salt
and black pepper.
Okay.
Mmm.
Oh, yeah.
It's smoky, it's sweet,
it's bright.
Now, that is a pretty Purim
party dip.
Still to come, the trick to infusing
sour cream and onion flavor
into thick puffy onion rings
It's almost time for my Purim
pizza pool party to begin.
I just have to whip up one
more dish
to push this dinner
deep into the fun zone.
It's my deep fried sour
cream and onion, onion rings.
Hot, crispy onion rings with a sour
cream and onion thick batter coating.
I just dredge, batter and fry,
and then amplify
with flavor dust,
aka store-bought
sour cream and onion dip mix.
I'll add half a cup to my bowl,
and then, I'll pump up
the flavor
with two teaspoons
of onion powder
and half a teaspoon
of garlic powder.
I'll give this a little stir,
and then, I want to reserve
a little bit of this
for dusting on the onion rings
after they've fried.
And set this aside.
And then to this bowl I'll add a
quarter cup of all-purpose flour
and this is gonna be
the coating on my onions
that's gonna help
the batter stick.
All right.
Now, I'll make the batter.
I'll start with one cup
of all-purpose flour
and add half a cup
of cornstarch.
A teaspoon of baking powder.
Some salt.
And onion and garlic powder.
I'll whisk this up
and get it good and combined,
and then, I'll bring
the batter together
with some seltzer
and sour cream.
So, incorporating the bubbles
from seltzer
will help get the batter
light and airy.
Argh!
And also start this party.
I'll add one cup.
And half a cup of sour cream.
A quick whisk.
This is basically a mashup of a sour
cream and onion chip dip and onion rings.
And lastly, some fresh
chopped chives,
which will be super pretty
and speckly.
Okie-dokie.
I'm ready to dredge and fry.
I have some thick cut slices
of yellow onion.
I'll first coat them
in my flavor dust, here.
Then, dunk them into the batter.
I guess that was more
of a plop than a dunk.
I'll get a thick, thick coating.
And then, carefully lower them
into my hot oil,
which is heating up
to 370 degrees.
I can still see those chives.
I'll fry these for a few
minutes on each side
until they're golden brown
all over.
They look gorgeous, already.
These are going to check all
the boxes for a good onion ring.
The thick crunchy, crispy shell and
the onion has to be soft and cooked.
I hate biting into an onion
ring and finding a raw onion,
and then, the whole thing
comes out.
You've got to have a clean bite,
which is what these are going
to give you.
That is a beautiful ring
of onion, right there.
Okay. I'll transfer this to my
wire rack,
I'll get all these out of here.
And while they're still hot,
we'll dust with my reserved
sour cream dip mix.
Okay. I'll keep on dredging
and frying now.
I'm calling this shot.
Top onion ring,
off the ketchup,
into my mouth.
Mmm.
It's like an oniony doughnut.
Let's get this Purim
party started.
Happy Purim, you pool sharks
- [Molly] Cheers! Amen.
- [girl and woman] Amen.
And we're celebrating
alliteration style
with a pizza pool party, full of fun,
friends and flipping fantastic food
Oh, my geez.
It's smelling real good in here,
like my garlicky pickled piz with a
thick and super chees stuffed crust.
Creamy white bean dip with
charred peppers for scooping.
It's gonna be tasty.
My deep fried sour cream
and onion, onion rings.
And for dessert, one giant
spumoni hamantasch
to take this holiday over
the edge and into greatness.
Happy Purim.
Oh, yum.
Yay!
Hey! This is me, Molly Yeah
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, slee
and breathe food.
It's Purim!
So, I'm celebrating by inviting
a few friends over to the farm.
We're gonna have a pool party
and delicious dinner.
For dessert, I'm making one
giant spumoni hamantaschen,
which is basically
a pie cookie combo.
It's got a buttery flaky cru and
nutty pistachio frangipane filling,
and a layer of cherry jam.
It is mega in size
and tastiness.
So, my crust is basically
a sweet pie crust.
I'll start with two cups
of all-purpose flour,
and a quarter cup
of powdered sugar.
Powdered sugar,
not granulated sugar.
That's going to help this hamantaschen
maintain its shape in the oven
when it bakes up.
And a teaspoon of salt.
And I'll just whisk
this quickly to combine.
Purim is a really fun
Jewish holiday.
There's costumes involved.
Some people like to drink a lot.
I always get Halloween or Mardi Gras
vibes whenever I go to a Purim party.
All right.
I've got a stick of cubed butter
kept cold in my refrigerator
because, just like a pie dough,
I want these ingredients
to stay as cold as possible,
which will, in the end, yield
the flakiest, butteriest crust.
I'm going to get in here
with my hands
and toss the butter
with the flour mixture,
so that it can start
to incorporate.
Hamantaschen are traditional
Purim cookies
that are in the shape
of a triangle
because the triangle represents
the villain of the forum story, Haman.
Some say it's the shape
of his hat.
Some say it's meant to be
the shape of his ears.
No matter what you decide,
they're really tasty.
And usually they're
individual cookies,
but I figured it would be hella fun
to do a gigantic version this year.
Okay. My butter
is incorporated,
this mixture is crumbly.
A few bigger bits of butter
are totally okay.
That means, there will be some
larger flakes in the crust,
which is delicious.
I'll bring the dry ingredients
together into a [indistinct]
with one large egg,
two tablespoons of ice water.
Trying to keep this as cold
as possible
to allow those flakes to thrive.
And then a half teaspoon
of almond extract.
It's going to enhance the flavor
of the pistachio in the frangipane.
I'll bring this together into what's
going to be a dry crumbly dough,
which is exactly what you want.
If the dough were too wet,
you'd run the risk of the hamantaschen
exploding open in the oven,
and since I'm only making one
this year,
I have one shot.
Gotta do it right.
So, every step in this is
going to be with the purpose
of taking care that this guy is
gonna hold its shape while it bakes.
Okay.
I'll bring it together
into a ball with my hands.
Get all these crumblies.
I'll wrap it up,
stick it in the refrigerator
and chill it for 30 minutes,
while I get going on my filling.
Frangipane is a pastry filling that
is all of my favorite things combined.
It's nutty, it's buttery and it
bakes up almost like a dense cake.
I start with half a stick
of butter,
and beat that together
with some sugar for sweetness.
Add an egg.
Almond extract
to enhance the nutty flavor.
Okay, I'll reduce this to low.
I'm ready to add the star,
the pistachios.
I just blended them up
in my food processor.
I'll add half a cup.
And since my pistachios are
unsalted, I'll sprinkle in some salt.
The last thing I'll add
is some all-purpose flour.
Okay. Looks like
a cake batter.
I'm ready to assemble
my hamantaschen
or, technically, since I'm just
making one, it's hamantasch.
I'm not the grammar police.
I'll dust my counter with flour,
and roll up my dough
into a 12-inch circle,
rotating as I go, so that
it doesn't stick.
It's gonna be tasty.
And then, using a mixing bowl
as my guide,
I'll trim the edges,
so it's perfectly round.
It's important not
to forget this.
It is way easier to transfer
the dough circle to the pan now,
than it is to transfer the whole
hamantaschen once it's shaped.
And it's also important
that it's lined with parchment
because I'm going to use it
to shape the triangle.
But first I've got to fill it.
I'll start with a quarter cup
of cherry jam.
I'm leaving a two-inch border,
since ultimately I'll be folding the
sides up into the triangle shape.
I'll get the frangipane
on there.
And it's easiest to dollop it all
over and then spread it around.
Just taking care to make sure
that this pistachio is covering the jam
and no jam is poking through.
It will be a tasty, thick layer.
I'll brush the edges
with an egg wash
that'll help this hamantasch
hold its shape.
I'm going to use the
parchment paper as my guide
to lift up one third
of this circle
and fold it onto itself.
And then, a firm press down
on the sides
to ensure that it's gonna
hold its shape.
We'll do the other side.
Okay, my last corner here.
[laughs]
That outside needs an
egg wash, too, so it's shiny.
This looks so good already.
Before it bakes, it's gotta
freeze for 30 minutes,
which will help it hold
its shape,
and then, it'll bake
at 400 degrees
for another 30 minutes
until it's golden.
I'm getting some big cookie
energy. That's for sure.
It smells like a bakery in here.
To accessorize my hamantaschen,
I'll dissolve
with melted chocolate,
poop on a few marzipan
Purim masks.
And flashy sprinkles, of course.
This is the [indistinct]
hamantaschen I've ever seen.
I'm going in.
And I'll lob off a corner piece.
Oh, yeah.
You can see the cherries
and the pistachios
and all the flaky layers
in the crust.
All right.
Mmm. Mmm-hmm.
Tastes like a Purim miracle.
Happy Purim!
Coming up, say Purim pickle
pizza three times fast,
and I'll show you the secre
to stuffed crust excellence
For my Purim pool party,
I am making Purim pickle pizza
because this holiday is
brought to us by the letter, "P."
This pizza's got it all.
It's cheesy, briny,
a little spicy
and it's got a stuffed crust
Instead of a sauce, I'm making
a thing called pickle oil.
I'll start by smashing
six cloves of garlic
and the pickle oil
is really gonna just enhance
the flavor of the pickles,
give you more pickliness.
Get it into my saucepan,
along with some fresh dill
and some mustard seeds,
nice and zingy.
Coriander seeds,
a little citrusy.
And salt.
Cover it all with olive oil
and heat it gently, so that the olive
oil can grab onto all these flavors,
and get really, really tasty.
And while this infuses,
I'll grab my pizza dough.
I've got a pound
of pizza dough here.
I just picked mine up
at the local pizza parlor
but any pizza dough will work.
Now, I'm ready to roll, stuff,
and assemble.
I'll first dust my counter
with some flour.
So, I'm rolling this out to a
16-inch circle, which is a big circle,
but once I fold the crust over
the cheese for the stuffed crust,
it'll get a little smaller
and more manageable.
I'll get my pizza peel,
I'll dust this liberally
with cornmeal,
so the dough doesn't stick when
I shove it onto the pizza stone.
And I also really like the taste
of cornmeal in my pizza crust.
Transfer this onto that peel.
And grab my toppings.
I've got pickles, shredded
Havarti and string cheese,
which I'll use
for the stuffed crust.
I'll just break them up
vertically in half,
stick them around the edge
to make a border.
This is bringing me back to one
of my favorite pizzas growing up,
which was school cafeteria's
stuffed crust.
I would ask all my friends for their
crust, if they weren't going to eat it.
It's the best.
Okay. Now, lock-in this cheese by folding
the crust over it and pinching well.
It's like a pool, ready
for its filling of pickle oil.
Mmm.
Oh, that garlic smells good.
I feel like this pizza
is going to be a magic trick.
People are going to be
eating it and seeing one pickle
but tasting the flavor
of five pickles.
It's all because of this
pickle oil.
I'll blot dry and scatter
on some kosher dill pickles.
[humming]
A couple in the middle.
I'll sprinkle on my cheese.
This is shredded Havarti.
It's creamy, it melts down
so nicely
and it's a little bit funky.
I'm gonna have a quirky cheese
for a quirky pizza.
Spreading it all the way
to the crust.
'Cause there's nothing worse
than getting a slice of pizza,
you pick it up and it's, like,
half crust and no toppings.
And a few more pickles
for good measure.
Double the pickles, double
the fun, that's what they say.
No one's ever said that,
except for me, right now.
Okay. I've got a cast iron pan
preheating in my oven.
You could also use a pizza
stone or even just a baking sheet.
That helps get the bottom
of the pizza crispy.
I'll get this in at 500
degrees for about 12 minutes,
until the cheese is splotchy
and the crust is golden.
Ta-da!
Pizza dreams, here I come.
Oh, my geez.
It's smelling real good in here.
Let me check on my pizza.
Hello.
Pleased to meet you.
It's so bubbly.
Oh, man.
That is a gorgeous pie but it
still needs some more stuff.
Oh, I can hear how crispy
that crust is.
No pizza is complete
right out of the oven.
It needs some finishing touches.
I'll brush the crust
with a little more pickle oil,
add that extra richness
and flavor.
Crack on some black pepper,
drizzle on ranch.
You know where I live.
I live in, like,
the ranch capital.
Some sriracha for heat.
Typically, you'd add crushed
red pepper on a pizza
but this baby just begs
for sriracha.
Some sliced scallions
that pop of greenery
and of course,
gotta have fresh dill.
I guess I'm just gonna go
in before my friends do.
Mmm...
That is the pickliest pizza
I've ever picked at.
- [girl] Amen.
- [Molly] Amen.
Later, I've got a quick
and easy party dip,
loaded with color
that'll impress your guests
For a playful Purim party side,
I am making my creamy
white bean dip
with charred peppers on top
It's bright, it's tangy,
it's basically a vehicle for a bunch
of garlic and lemon and navy beans.
I'm gonna start by simmering
them with a bunch of tasty stuff.
I'll pour one cup
into my braiser.
Navy beans are one of the
crops in our farm's rotation.
They get creamy, they're mild,
they're a really great canvas for flavor.
I'll combine them with a
whole dang head of garlic,
some lemon rinds,
for that great brightness.
Some heat with a couple
of dried chilies.
And salt.
I'll cover these with water
and since the beans
are so small,
I can get away with not doing
a pre-soak.
I'll cover this up and simmer
them for one-and-a-half to two hours
until they're tender.
- What's that I hear?
- [trumpet sound]
- It's the musical fruit.
- [trumpet sound]
Beans, beans.
Anybody?
All right. I'm gonna check
on these.
Oh, those smell awesome.
I'll get them off the heat
and drain.
Layers of smell going
into my nose right now.
There's the smokiness
from the pepper
and that zingy lemon.
I'm gonna fish out the
lemon rind and the peppers,
but leave the garlic cloves in here because
those can get blended up into the dip.
I'll squeeze in the juice
of the lemon.
Beans are so hearty
and kind of heavy
that a lot of acidity helps
them out.
I'll season with salt
and pepper.
Blend these up.
And then, make it extra smooth
and creamy with some olive oil.
And that's it. So easy.
Oh, that smells heavenly.
Mmm.
I love the lemon in there.
This dip is great on its own,
but now I'm going to liven
things up with some party peppers.
I've got half a pound
of halved baby bell peppers.
They'll be sweet edible spoons
for the dip.
I'll char them up
in my cast iron pan,
drizzle in some olive oil,
and get them blistered.
I'll also nestle in a lemon, which
will be great for squeezing on top.
I love charring a lemon because it
develops the flavor and it looks cool.
I'll cook on high for a few
minutes, turning occasionally,
until they blister and develop
some great color.
Who needs a grogger when
you have sizzling peppers?
This sound is bringing me back
to my very first Purim party,
which I somehow still remember.
My mom took me
to the local synagogue
and I had such a blast
because they give you
these noise makers
and when they read
the Purim story,
any time the villain's name,
"Haman" is mentioned,
you have to sound
the noisemakers really loudly.
So, I had a ton of fun
with that.
Perhaps it was foreshadowing
my life as a percussionist.
I'll give these a flip and then
plate up my white bean dip.
This will be a bed
for the peppers.
I'll swirl this around to fill
the plate
and pile my peppers on top.
Nestle in my charred lemon
and squeeze the other one
on top.
Drizzle on some olive oil
and finish with flaky salt
and black pepper.
Okay.
Mmm.
Oh, yeah.
It's smoky, it's sweet,
it's bright.
Now, that is a pretty Purim
party dip.
Still to come, the trick to infusing
sour cream and onion flavor
into thick puffy onion rings
It's almost time for my Purim
pizza pool party to begin.
I just have to whip up one
more dish
to push this dinner
deep into the fun zone.
It's my deep fried sour
cream and onion, onion rings.
Hot, crispy onion rings with a sour
cream and onion thick batter coating.
I just dredge, batter and fry,
and then amplify
with flavor dust,
aka store-bought
sour cream and onion dip mix.
I'll add half a cup to my bowl,
and then, I'll pump up
the flavor
with two teaspoons
of onion powder
and half a teaspoon
of garlic powder.
I'll give this a little stir,
and then, I want to reserve
a little bit of this
for dusting on the onion rings
after they've fried.
And set this aside.
And then to this bowl I'll add a
quarter cup of all-purpose flour
and this is gonna be
the coating on my onions
that's gonna help
the batter stick.
All right.
Now, I'll make the batter.
I'll start with one cup
of all-purpose flour
and add half a cup
of cornstarch.
A teaspoon of baking powder.
Some salt.
And onion and garlic powder.
I'll whisk this up
and get it good and combined,
and then, I'll bring
the batter together
with some seltzer
and sour cream.
So, incorporating the bubbles
from seltzer
will help get the batter
light and airy.
Argh!
And also start this party.
I'll add one cup.
And half a cup of sour cream.
A quick whisk.
This is basically a mashup of a sour
cream and onion chip dip and onion rings.
And lastly, some fresh
chopped chives,
which will be super pretty
and speckly.
Okie-dokie.
I'm ready to dredge and fry.
I have some thick cut slices
of yellow onion.
I'll first coat them
in my flavor dust, here.
Then, dunk them into the batter.
I guess that was more
of a plop than a dunk.
I'll get a thick, thick coating.
And then, carefully lower them
into my hot oil,
which is heating up
to 370 degrees.
I can still see those chives.
I'll fry these for a few
minutes on each side
until they're golden brown
all over.
They look gorgeous, already.
These are going to check all
the boxes for a good onion ring.
The thick crunchy, crispy shell and
the onion has to be soft and cooked.
I hate biting into an onion
ring and finding a raw onion,
and then, the whole thing
comes out.
You've got to have a clean bite,
which is what these are going
to give you.
That is a beautiful ring
of onion, right there.
Okay. I'll transfer this to my
wire rack,
I'll get all these out of here.
And while they're still hot,
we'll dust with my reserved
sour cream dip mix.
Okay. I'll keep on dredging
and frying now.
I'm calling this shot.
Top onion ring,
off the ketchup,
into my mouth.
Mmm.
It's like an oniony doughnut.
Let's get this Purim
party started.
Happy Purim, you pool sharks
- [Molly] Cheers! Amen.
- [girl and woman] Amen.