Girl Meets Farm (2018–…): Season 10, Episode 11 - Campy Talent Show - full transcript

[Molly] We're having a camp
talent show on the farm...

Wow! Whoa.

...complete with some
nostalgic food favorites...

I would eat so much
of this stuff at camp.

...like my creamy,
mozzarella mac and cheese
with pizza vibes...

This is a beautiful thing.

...smokey and juicy
sausage broccoli
pesto packets...

A packet of good smells
right there.

...my super fun,
homemade squeeze cheese
with crackers...

Am I in a camp bunk right now?

Are we talking about boys?



...and for dessert...

This looks awesome.

...sweet, sweet s'mores
ice cream pie.

Get ready to fill up
and rock out.

One, two, three, four.

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 borde

the place where I eat, slee
and breathe food.

We're hosting a camp-style
talent show in the shop,

which means loads
of sentimental,
nostalgic good food



and fantastic performances.

For dessert, I'm making
s'mores ice cream pie,

which is super creamy
and chocolatey.

It's got a thick
graham cracker crust

and it's finished
with torched marshmallows.

It's basically all the flavo
of your dearest
campfire confection

in a frosty pie.

I'll start with
a basic graham cracker crust.

I've got one stick of butter
that I'll melt in my saucepan.

I'll brown this butter,
which will lend
some toasty flavor

that will help contribute
to the illusion

that we're gonna be
eating this pie
near a campfire,

even though we won't be.

It's much too cold for that.

I'll heat it gently
until it starts
to sizzle and pop.

That's the milk solids
browning.

And then once the sizzling
and the popping sounds stop
and the butter goes silent,

that's how you know it's done.

While this goes,
I'll blend up
my graham crackers.

I'll sprinkle in
a pinch of salt

'cause it'll taste good,

and then process into crumbs.

And now with this running,
I'll drizzle in the butter.

You can see and smell
those toasty buttery bits.

Okay, it's starting
to come together.

[sighs] I could just
eat this straight.

This is
a 9-inch pie plate here.

I'll dump this in.

Then pack it down
firmly and evenly

all over the bottom
and up the sides.

I grew up going to summer camp
in Wisconsin.

It was the best time ever

and I'll take any opportunity
to relive a camp experience,

hence why we're
doing this talent show today.

I never performed
at the talent show at camp
growing up,

but it's gonna be great.

If all else fails,

I'm gonna drown my sorrows
in ice cream pie.

Camp Beet Farm, here we come.

Crust is looking
thick and tasty.

Oh, yeah.

Now I'm gonna line this crust
with fudge

and then, very carefully,

so that the fudge
doesn't pull up the crumbs
from the crust,

I'll spread it all over
the bottom and up the sides

and it'll be this great,
chewy, chocolatey layer

between the crust
and the ice cream.

Why eat ice cream
out of a bowl,

when you could eat it
out of a tray

of graham cracker crust
and fudge?

Know what I'm saying?

I'll stick this
in the freezer to firm up

while I make my no-churn
ice cream filling.

This is the easiest way
to make ice cream.

You essentially just
beat up heavy cream
and sweetened condensed milk

and then add in your mix-ins.

The secret is
all of the ingredients
have gotta stay cold.

I even chilled my mixer bowl.

So, I have heavy cream
right in here

that I'm gonna beat
to stiff peaks.

I'll get
my sweetened condensed milk
and marshmallow fluff

and these have been chilling

so that the ice cream
can maintain
its stiff texture.

All right,
this is looking good.

I'll quickly scrape in
my sweetened condensed milk...

and marshmallow fluff,
of course,

since it's a s'more.

And not only is this
gonna add that distinct
marshmallow flavor,

but it'll also
make the filling
just a little bit chewy.

It's so good.

And a teaspoon of vanilla...

and a pinch of salt.

And now I don't want
to deflate this,

so I'll quickly beat this in
until it's just incorporated.

That's it. I'm done.

I don't want to overmix it

and risk it deflating,

so I'm gonna quick as a bunny,
hurry, scurry,
get my frozen pie crust.

Pile this into the center.

Oh, look at that.

Look at that fluff.

You know what this
is begging for...

is some swoops with a spoon

to get really pretty texture.

I'm working quickly,
I don't want it to melt.

Ice cream really
makes you earn it.

Okay.
Back in the freezer she goes.

While the pie stays chilly,
I'll char its topping.

I've got my marshmallows,
my fire. Here I go.

This is so satisfying.

If you don't have
one of these,
you can use a broiler.

Ha ha!

Lighting some stuff on fire.

Getting some great color
on the marshmallows.

Who needs a campfire?

Okay, I'll plop these on...

and make it pretty
with some super normal,
waxy milk chocolate.

I'm so curious to see
what my friends perform
as their talents.

Things are gonna get wild.

Bug juice is gonna flow.

It's gonna be great.

Okay, I'll freeze this
until it's firm.

It's everything
I've always wanted and s'more.

Pie now!

Coming up,
my mozzarella mac and chees
has got it all,

including essence of pizza.

It's irresistibly good.

For the pasta course
at our farmy talent show
extravaganza,

I'm making
mozzarella mac and cheese.

It's easy-to-love
cheesy goodness

that channels
major pizza vibes

because I'll finish it
with dollops of red sauce

and garlicky
parmesan breadcrumbs on top

To start, I'll cook my pasta.

I've got a pound of cavatappi,

fun corkscrew shapes.

It always reminds me
of pigtails,

like actual pigtails,
not pig pigtails.

I'll cook this in
heavily-salted water
until it's al dente

and meanwhile,
I'll make the cheese sauce.

I'm gonna build it
all in my braiser

and bake it in here as well.

I'll melt
a stick of unsalted butter

and then some flour.

I'll whisk this to combine
and then I want to cook it
for a couple of minutes

to get the floury flavor
to dissipate.

You start with a roux,
just a fancy term
for butter and flour.

You add milk
and it becomes a bechamel.

And then you add cheese
and it becomes mornay.

It's just mac and cheese.

I've got six cups
of whole milk here.

I've brought it
to room temperature.

It'll just help speed
this process up a bit.

I'll add the milk gradually
as I whisk continuously

to make sure that the milk
is incorporating with the roux
smoothly.

And before each addition,
I want to make sure

that the sauce
has thickened up.

The first few additions
always thicken up
really quickly

and become almost pasty,

but don't be alarmed.

That is
what it's supposed to do.

Mac and cheese day
at camp was awesome.

It came in a big,
family-style serving bowl

and it was orange
and super saucey.

So, this is my ode to that.

And I'm incorporating
some pizza inspo

with dollops of red sauce,

which is kind of a nod
to my habit

of having ketchup
on my mac and cheese.

It's like the best
of pizza world

meets mac and cheese world.

I can't wait.

This is looking
luxurious and thickened.

I have three cheeses here,

mozzarella, Swiss
and parmesan.

I love doing
a combination of cheeses,

so you get
more depth of flavor.

So, I'll start with six ounces
of shredded mozzarella.

I just can't get enough
of the mild creaminess
of mozzarella.

If ever I'm just making
homemade mac and cheese
for a casual lunch,

nine times out of ten,
I'll reach for mozzarella.

Just like with the milk,
I wanna incorporate
the cheese gradually,

allowing it to melt,

so that I can ensure
that this sauce
is gonna be smooth.

What I like about
this particular variation
on mac and cheese...

It's definitely
a hearty macaroni and cheese,

but I wouldn't call this
overindulgent in any way.

Next, I'll add the Swiss.

Also really creamy and melty,
but has that hint of funkiness

that'll add
some interest to the sauce.

And for my third cheese,
half a cup
of shredded parmesan.

I'm gonna reserve some of this
to go on at the end
with the breadcrumbs.

I'm getting a little nervous
about the talent show.

I kind of had a hard time
deciding what my talent
should be.

I can go for
a really long time
not doing laundry.

I can eat a lot
of macaroni and cheese
in one sitting.

Finally, I just figured
I should put my college degree
to good use.

So I'm playing the drums.

I'm a little nervous.

It's been a while
since I played the drum set.

Please don't judge me.

Okay, this is
some thick, cheesy sauce.

I'll season
with salt and pepper...

and drain my pasta.

It is al dente
but it will continue to cook

once it's in
the cheese sauce
and in the oven.

I'll fold the noodles in.

This is the exciting part
because I'm really close
to taste testing it.

I always feel like
it looks like...

a little too much
cheese sauce at this phase.

But once it bakes

and melds
and soaks into the noodles,

it becomes
the perfect texture.

This looks awesome.

Now I'm gonna step it up
a notch or two.

Or three.

I love a good
themed mac and cheese,

especially when
we're talking pizza.

So I'll dollop on
some red sauce.

You need that acidity.

And you get veggies.

And next, I'll toss together
the garlicky
breadcrumb topping.

I'll start with half a cup
of panko breadcrumbs.

Any time I bake
mac and cheese,

I like to top it
with something crunchy.

A quarter cup of parmesan

for added salty umami.

Some crushed
red pepper flakes.

Gotta have that on my pizza.

Two cloves of garlic.

And then I'll toss this
all together
with a little olive oil,

which will help
the breadcrumbs brown.

And then I'll sprinkle it
all over the top to the edge

so that it gets that great
crispy crust when it bakes.

I'll get this in the oven now
at 375 degrees

for about 25 minutes
until it's golden and bubbly.

Oh, my yes. I cannot wait.

Smells like happiness in here!

Get a load of that!

This is a beautiful thing.

Hi, pleased to meet you.

I'll finish
with some tears
of fresh basil.

All the best pizzas
are doing it.

It'll add
some really pretty color.

No one is gonna know...

if I sneakily sneak a taste.

Perfect bite right there.

Mmm. Mmm.

Creamy on the inside,
crisp on top.

That is some motivational mac.

Later, pack it up, pack it I

My cool camp meal
is perfect to cook
in a fire or your oven.

Mmm.

For a meaty main/veggie
side dish combo

that's fit for any
camp-themed get-together,

or even
a quick weeknight meal,

I am making
my sausage and broccoli
pesto packets,

which have got snappy,
smokey, sweet kielbasa,

tender broccoli

and everything gets dollope
with pistachio pesto

to bring it all together.

To start, I've got my kielbasa
that I'm slicing up
into big, thick chunks.

It's sweet,
it's really smokey,

it's the perfect
campfire sausage.

And by campfire,
I mean I'm gonna add
some other smokey ingredients

to mimic the flavor
of a campfire,

but I'm just gonna do it
in my oven.

We can pretend
that we're campfire cooking.

But of course, you can
cook these over a campfire
as well,

or even a grill.

Then I'll slice up an onion.

And I'll cut this into
slightly thicker slices

so that everything cooks
at roughly the same rate.

I don't want to end up
with super mushy veggies,

while others
aren't cooked
all the way through.

I want everything to kind of
be about the same size.

My fillings are chopped.
I'll make
a quick dressing now.

In my big bowl here,
I'll start with
half a cup of olive oil.

It'll coat the veggies
and the kielbasa

and help get them
nice and roasty.

Add a tablespoon
of grainy mustard.

You gotta have mustard
with kielbasa.

And smoked paprika,
which is the secret

to mimicking
a campfire flavor.

Season with salt.

And I'll mix this together
and then toss in the sausage
and the veggies.

We can change up the veggies,
change up the meat in this.

And just throw everything
into a foil packet

and then that's your meal.

I love this nifty trick.

To fold my packets,
I've got some heavy duty foil.

I'll start by laying down
a sprig of fresh rosemary,

which will infuse
that woodsy flavor
into the fillings.

I'll pile on
some of this good stuff.

I'll fold the bottom
and the top half up...

and roll them together...

and then close up the sides...

and fold them in.

I have some space
above the veggies and the meat

where steam can go.

That way,
everything will cook evenly

and have space
to meld and hang out.

These are gonna be
really good.

Okay, I'll keep on filling.

I'll get these in
at 450 degrees for 20 minutes

so that everything
can get roasty.

And in that time, I'll whip up
a pistachio pesto
for dolloping.

I just dump everything
into my food processor.

I'll start with half a cup
of roasted pistachios.

I'll pile in five cups
of fresh basil.

This pesto is gonna liven up
all of the dark,
roasty flavors

in the foil packets.

A quarter cup
of grated parmesan

for that flavor boost.

A clove of garlic...

and some salt.

I'll pulse this together
into a paste

and I tend to use
whatever nuts I have on hand.

You can't go wrong but...

I especially love
the flavor and color
of pistachios.

And now,
as the food processor runs,

I'll blend in
half a cup of olive oil

to bring it all together
into a drizzly sauce.

Loving this color.

It's looking so good.

[sighs] It smells like
a summer garden.

It's gonna be so vibrant
on top of the kielbasa.

Let me get those packets out.

The suspense is killing me.

I gotta be careful
'cause I know there's
hot steam in here.

Oh, that is
a packet of good smells
right there.

Mmm.

To finish this off,
I'll drizzle with pesto

and squeeze
with a lemon wedge.

I'm getting excited.

Here I go.

Mmm.

It's smokey.
That delivers on the flavor.

Who says you need a campfire
for campfire cooking?

Not I.

Still to come,

get ready for your mind
to be blown...

homemade squeeze cheese
in a snack.

It's so much fun.

For the gold standard
of the sleepaway
camp food experience,

I'm making squeeze cheese...

from scratch!

It can be done.

And it is just as
squeezy and cheesy
and shiny

as the one you get in the ca

I'm basically making
cream cheese frosting,

but instead of adding
powdered sugar,

I'm gonna add
cheddar cheese powder.

It's dangerously easy
to make... and eat.

So, I'll start with
my softened cream cheese.
I've got six ounces.

I'll plop it right into
my food processor

and combine it with
a stick of salted butter...

and blend this
until it's smooth
and combined.

And of course,
you want your cream cheese
and your butter soft

so that it can be squeezable.

Okay.

And now,
the cheddar cheese powder.

This is just dehydrated
cheddar cheese.

And you can find
powdered forms
of other cheese too,

so don't just stop at cheddar.

Try squeezy Swiss cheese

or squeezy Gouda.

I won't turn any of that down.

And some milk powder
will help me achieve
the proper consistency.

Milk powder is super common
and available
at most grocery stores.

Cheddar cheese powder,
you might have to hunt
in the popcorn section

or find it online.

And a little bit of
mustard powder
will do a lot of good

with just adding an
extra spark.

That's it. I'll blend it
until it's smooth.

This is exciting.

It's done.

Look at that color!

You can't make this up.

And to mimic
the classic nozzle,

I'll put this
into a piping bag

that's fitted with a star tip.

Look how smooth it is.

I would eat so much
of this stuff at camp,

right in my bunk.

No good late-night
camp gossip session

was ever complete
without cans of cheese
being passed around

and sleeves of crackers.

All right.

[imitates fanfare]

I'll seal up the bottom
with a rubber band,

so it doesn't
squeeze out the back.

Buttery crackers all the way.

Let me take it for a test run.

Oh, my gosh.
Look at how that pipes.
Look at that, look at that!

Am I 12 years old?

Am I in a camp bunk right now?

Are we talking about boys?

Let's get this
camp talent show started.

Oh, this looks so good.

[woman] Look at how cute
it is. Ooh, did I get
a double decker?

- You have to squeeze some
for yourself.
- Yeah, you do.

- [man] Really?
- [woman] Squeeze it!

[man] That's actually, like,
very enjoyable.

[Molly] Open up
the foil packet.

- Wait, is there a hot dog
in there?
- Oh, yeah. It's a hot dog.

[woman 2] I'm all about
this comfort mac.

All the best parts of camp.

This is gonna be the best
camp talent show ever.

This is a song I wrote
about the city
where we all met.

Fargo, North Dakota.

♪ The clouds are evidence
of an explosion ♪

[Nick] This is awesome.

I can't believe
we got our friends to do this.

Wow! Whoa.

♪ Hot dog dance, doo doo doo ♪

♪ Hot dog dance, doo doo doo ♪

[crowd laughing]

[man] Yeah!

Yeah! That was so good!

[crowd cheering]

What's up, Camp Beet Farm?

- [crowd cheering]
- You guys ready to rock?

Yeah!

One, two, three, four!

[crowd cheering]

[woman] Whoo! Oh, so good!