Girl Meets Farm (2018–…): Season 10, Episode 6 - Molly's Farm-y Valentine - full transcript
[Molly] It's Valentine's Day
on the farm
and we're celebrating
with chocolate
and meat.
If this doesn't say I love you,
I don't know what does.
Nick is going to love
my juicy and flavorful
rosemary rib roast
with an herby mayo gremolata.
My mouth is watering already.
Creamy brussels sprout risotto
with lemony white beans.
Looking good.
Chocolate fudge cake finished
with tahini whipped cream
and halvah.
It's ooey, gooey
and irresistibly good.
Plus, stir up two
cherry-chocolate egg creams,
and you've got yourself
a meal laced with love.
- Happy Valentine's Day.
- Happy Valentine's Day.
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.
It's Valentine's Day.
So, I'm whipping up a casual,
decadent dinner
for Nick and me
to treat ourselves.
For dessert,
I'm making my chocolate-tahini
fudge cake
which is rich and gooey
and brownie like.
It gets dolloped with
tahini whipped cream
and finished with sweet halvah.
It's so good.
I think I'm more excited
about this cake
than I am for
the actual holiday.
If that's even possible.
To start on my batter,
I'll melt four ounces
of semi-sweet chocolate.
And I'm piling everything
into this big bowl
which is set over
a pot of simmering water,
so I can gently melt
the chocolate.
Next, I'll add
half a cup of tahini.
Tahini is a sesame paste
that's nutty and rich.
If you like chocolate
and peanut butter,
you will love
chocolate and tahini.
And lastly, a cup of butter.
Butter, my love language.
Okay, I'll stir this around,
so that it can melt
smoothly and evenly.
Oh, it's looking good already.
I love this cake because
it's not overly fancy or fussy,
it's just pure
chocolaty-tahini goodness.
It's also on the inside
that counts.
It's what I'm gonna tell Nick when
I show up to dinner in pajamas.
Okay, this is looking
glossy and gorgeous.
I'll add some sugar.
One and three quarters of a cup.
Whisk this together.
This is a really rich,
dense, sweet cake.
I'll take it off
the double boiler.
Let me make sure
this isn't too, too hot
because next,
I'll add in the eggs
and you don't want them to
cook when they hit the batter.
I love how simple
this cake is to make.
But then when you taste it,
it's just like, wow.
I'm adding four whole eggs.
This cake reminds me of
the slices of pudding cake
that my sister and I
would take to school
in our lunch boxes
when we were little,
and they were... so moist.
Okay, I'll whisk each of these
eggs in, one at a time.
Wanna make sure each egg
is thoroughly incorporated
before adding the next.
Okay, this texture is
coming together.
Okay.
A teaspoon of vanilla extract.
And half a teaspoon
of kosher salt.
Chocolate loves
an extra hit of salt.
It's lovely already.
The last thing it needs
is a cup of flour to bring it
all together into a batter.
I'll whisk until it's smooth.
It's good.
And that's it for the batter.
Easy-peasy.
This is a nine inch cake-pan
that has been greased
and lined on the bottom with
parchment so it doesn't stick.
I'll pour this right in.
This will bake now at
300 degrees for about an hour
until a toothpick stuck into
the center comes out with
just a couple of fudgy crumbs.
Talk about better than
a box of chocolates.
My fudge cake is cooling.
It smells so chocolaty
and delicious.
And now, I will take
it to the next level
with fresh whipped cream
that is spiked with tahini.
Okay. I've got my cold
heavy cream in my mixer.
I'll sweeten it with a quarter
cup of powdered sugar.
And add just a pinch of salt.
And whip this up to
medium peaks.
[whirring]
I can see the tracks that my
whisk is leaving behind.
I'll pour in the tahini
to make it even
more rich and nutty.
Look at this
cute pink cake stand.
Oh yeah. This is looking
fluffy and smooth.
I'll get the cake
out of the pan.
Flip it over.
One step closer to tasting it.
Let me peel the parchment off.
Oh, it's kinda sticky.
Two flips.
I'll flip it onto my cake stand.
Ta-da.
Now, a great thing
about Nick is that
he is not gonna
care one tiny bit
if I have a preview slice,
right now.
I can feel how dense
it is when I cut in.
Hi.
If this doesn't say I love you,
I don't know what does.
Other than diamonds.
There is so much beauty
in how rustic this cake is.
I'll dollop on some
whipped cream.
And finish off with halvah.
Halvah is a crumbly sesame candy
and it's made with tahini.
So, between
the tahini in the cake
and in the whipped cream
and in the halvah,
it is just a sesame
lover's dream.
Here I go. Oh, my gosh!
Look at that.
Hi. Hello.
[hums joyfully]
Between that chewy, fudgy cake
and that cloud of tahini on top.
After Nick and Bernie,
this cake is my third valentine.
Coming up,
the juiciest Valentine's Day
meaty main ever.
Then, a super creamy risotto.
This is getting exciting.
For our Valentine's Day
main show-stopping course,
I'm making my
rosemary rib roast.
It is a juicy, tender,
perfectly cooked piece of meat
with a gorgeous golden crust.
And I'm serving it
with a herby mayo
to make sure we don't forget
that we are in the Midwest.
I'll dry brine my meat first
and then reverse sear
to get an exquisite crust.
This is a three bone
rib roast, six pounds
and I'm gonna sprinkle it
all over with kosher salt.
So, I'm dry brining this which is
a process that means that I just
salt the crap out of it and
then let it sit for a while.
And the salt draws
out the moisture
and then when that
moisture gets absorbed
back into the meat,
it's seasoned.
All it needs is time.
Wanna make sure to turn
so that I can get it
evenly coated.
Nick and I,
we're simple, we don't need
much for Valentine's Day.
Give him some meat,
give me a cake,
slip in a couple tickets
to Hawaii and we're good.
No, I'm kidding.
I'll refrigerate this now,
uncovered, bone side down
for four hours
to let it work its magic.
I can't wait.
For a lovely side
to our love themed dinner,
I'm making
brussels sprout risotto
with lemony white beans
which is warming and creamy
but bright at the same time.
And it's got some heat
from Calabrian chilis.
To start, I'll drizzle some
olive oil into my braiser.
Making risotto is so soothing.
I'll plop in a chopped onion
and a pinch of salt.
I'll stir this around
and let this soften.
It'll start to smell
really good.
I'll add in some chopped garlic.
I'mma let it go for
another minute,
just until I can really start
to smell that garlic.
[sizzling]
And now, I'm ready for my rice.
Risotto is basically just
highly saturated rice
that gets thick
and porridge like.
And Arborio is what I always
use for making risotto.
It's got all the starches
that will be coaxed out of it
to make it that
delicious rich texture.
I'll let this toast a little bit
before I start adding my liquid.
And this is going
to help the liquid
absorb into the rice
and also get some
toasty notes in there.
I'll add two cups of
dry white wine.
And I add this first, so that
the alcohol can cook off,
and it'll start to
soften the rice.
I've got a pound of finely
shredded brussels sprouts here
which I gobble up in
the winter. They're so tasty.
One pinch of salt.
Just allow these to soften
and cook down.
Now, I'm ready to
start the journey
of incorporating
the stock into the rice.
I've got my low sodium
chicken stock
heating here in the saucepan.
And keeping it warm
on the stove like this,
helps it absorb faster.
I'll ladle in four cups
of stock one at a time.
And then, stir, stir, stir,
gently coaxing the starches
out of the rice.
Once this cup is absorbed,
then I'll add my next cup.
And while this
continues to thicken,
I'll multitask a spicy
white bean mixture
to bulk up my risotto with
extra creaminess and protein.
I'll start with a can
of cannellini beans
that I rinsed and drained.
I'll add lemon zest and juice,
make those brussels sprouts
come alive.
I'll spoon in
some Calabrian chilis
which will provide
some fruity heat
that I just can't get enough of.
Spicy enough.
Just a little bit.
Keeping it PG.
Some olive oil.
And salt and pepper.
And I'll mash this up.
The creamy texture of the beans
blends in quite seamlessly
with that risotto.
All right. I'll finish
my risotto off
with the last of my stock.
This is getting exciting.
[humming]
All right, ready for the beans.
In you go.
And then, I'll bring it home
with some parmesan.
I'm not holding back
here with the cheese.
Just like I don't hold
back with the love.
Aww.
All right, I'm diving in.
Mmm.
Mmm.
Perfect amount
of lemon in there.
That is pure love.
Next,
my farmy valentine joins me
in the kitchen for egg creams
AKA the mocktail of
this pregnant lady's dreams.
[music playing]
[cheering]
My Valentine's Day rib roast
has been curing
in salt for four hours.
And I've allowed it to come to
room temperature,
so that it cooks evenly.
It's almost ready for the oven
but first I've got to rub it
down with an herby mixture
to enhance its flavor.
I'll start by chopping up
some fresh rosemary
which goes brilliantly
with this meat,
but rosemary also has
a special place in our heart.
It was part of
my wedding bouquet
and Rosemary is
Bernie's middle name
after her great grandma.
So,
I use rosemary any
chance I can get.
I'll chop up one tablespoon.
Get this into my bowl.
Along with two cloves
of finely chopped garlic.
If you both have garlic breath,
you can still smooch,
it cancels each other out.
Some black pepper.
And I'll bring this together
with some olive oil.
Nothing too crazy,
just really enhancing the
natural goodness of this rib roast.
Give it a little mix.
I'll set this aside.
And then I'll cut across
hatch pattern into the roast
and that's gonna crisp up
and get really gorgeous.
To do that, I've got
my sharp knife here.
And I'm gonna cut
parallel lines about
two inches apart,
just into the fat, I don't
wanna go down into the meat.
Scoring the fat like this
will really help the herbs
penetrate and infuse it
with goodness.
All right, and now I'll shift
this and do the same
with lines going perpendicular
with the ones that I just cut.
This'll also make a gorgeous
presentation for the holiday.
Okay, I'll rub this down.
Getting in here with my hands.
Rubbing into the cuts
I just made.
All righty.
I'll get this in the oven
at 250 degrees
for three to three
and a half hours
until the internal temperature
is a 135 degrees
for a radiant, medium doneness.
My mouth is watering already.
I wrangled up my husband
to help make some
desserty drinks.
I thought I heard
something about meat.
There will be meat.
But first, we've gotta make
chocolate-cherry egg creams.
I love chocolate-cherry
egg creams.
- Really?
- Yes.
I love you.
Aww.
- We both love something.
- [both chuckle]
Is this a love triangle?
Ah, the best kind.
So, this is a variation on a
classic, nostalgic
New York treat,
an egg cream.
It's fizzy, it's foamy,
it's frothy, it's milky,
it's sweet.
I love them so much.
Okay, we're gonna start with
homemade candied cherries.
They are sweet, syrupy
and they're actually
really easy to make.
I just combine fog dark cherries
with granulated
and light brown sugar.
A few cardamom pods
for warm spicy sweetness.
Orange juice.
Salt and water.
And simmer for about an hour
until the syrup is thick.
Then cool it down.
Add some almond extract
because I'm me.
Then jar it up.
For the base for the egg cream,
I'm going to start with
just some of the cherry syrup.
About a half a cup.
And then, do you wanna thread
some cherries on to those
cute toothpicks as garnish?
Love takes work.
Next thing I'll add is
sweet and condensed milk.
Equal amounts,
cherry juice and sweet
and condensed milk.
I'll mix in a quarter cup of
unsweetened cocoa powder.
[Nick] Is there a suggested
number of cherries?
Well, it has to be an odd number
because an even number is bad luck.
[Nick] Okay.
I'm gonna stop right there.
[Molly] Stop right there. Yes.
Two pinches of salt.
I add a little extra salt
whenever I'm making
chocolate things.
Then I'll whisk this together.
Egg creams are super old school.
And you know who else
is super old school?
I think of you when
I drink egg cream.
That's the most romantic
thing you've said all day.
Also, you're probably always
there when I drink egg cream.
Yeah.
[Molly] Okay.
I'm gonna go get our glasses.
- Can I stop right now?
- You can stop right now.
Or are we having
uninvited guests over?
I need you to get the milk
and the seltzer from the fridge.
An important rule of
making egg creams,
the milk and the seltzer
have got to be
very cold.
Some people start with the milk.
Some people start
with the syrup.
I'm gonna start with the syrup
because it's in my hand.
Couple tablespoons going in.
Latka. Latke.
It was good timing.
Pour in some whole milk.
I'm doing about a two to one
ratio of milk to syrup.
- [Nick] That's good.
- [Molly] Okay, now,
I'm gonna stir this vigorously
and you are gonna splash
in that cold seltzer.
- Okay. Fast.
- Fast,
like Niagara Falls.
Right into it
and then you're gonna
stop when you're about
- half an inch from the top.
- Okay.
So, here I go.
- Fast, fast, fast, fast, fast.
- Ready? Okay, ready. Here we go.
- [Nick] Here we go. Here we go. Here we go.
- [Molly] Go. Go. Go. Go. Go.
Overflow.
[squealing]
It's supposed to overflow.
- You ready to taste.
- Let's do it.
What true love tastes like?
- Happy Valentine's Day.
- Happy Valentine's Day.
Still to come,
learn the easiest technique
for a perfectly cooked
meat center
with a golden-brown crusty
exterior to write home about.
The rosemary is wafting
through the air.
I'm gonna check on my rib roast.
It's been going low and slow
for the past three hours
and it smells incredible.
I could smell this all day long.
I kinda have been I guess.
Looks so juicy.
Now, what this needs is
a golden crust of flavor.
I've got a cast iron pan here
heating up to a medium high,
so it's quite hot.
There's some oil
in here as well.
It's crust time, baby.
Here I go.
I'll sear this
fat side down first.
I think they heard that sizzle all
the way across the farm fields.
[cat meowing]
[Molly] I'll let this sear
now on medium high
until it's golden brown,
a few minutes per side.
One reason why I love
reverse searing like this
is that it's a fool proof way
to prevent overcooking.
When you start it slow and low,
it can cook evenly
and stay extra juicy.
That's looking good
and it's smelling outrageous.
I'm gonna get this
out of the pan.
And I wanna allow this to rest
for a good 30 minutes,
so that those juices
can redistribute.
And in that time, I'm gonna
make a creamy sauce
for serving it with.
I'm taking the best
parts of a gremolata,
so a bunch of herbs.
I'm making them a little
indulgent for the holiday
with my other valentine,
mayonnaise.
I'll start with half a cup.
And I'll combine it with
two tablespoons
of fresh ground horseradish.
I'll zest in a lemon.
With such a big
honking cut of meat,
you need some brightness.
And loads of chopped parsley,
loads of chopped chives.
Bring some beautiful
greenery to the dish,
but also provide that freshness.
Did you know that
chewing on parsley
makes your breath fresh?
Pro-valentine's tip.
Little salt and pepper.
And I'll mix this up.
And that's it. Easy-peasy.
Bright, fresh, creamy.
Heat from that horseradish,
that's gonna be
delicious on this.
Okay, I'll set this aside
and cut up my meat.
Using the bones as the guide,
I'll just go right in between.
Oh, yeah. That's a big slice.
And then, one more slice.
Okay. I'll plate this up with
the gremolata on the side.
Hello!
Sprinkle some flaky salt.
Get my gremolata into
this cute little dish.
Okay.
This... is one big honking
piece of meat.
Let's eat.
Hello!
Oh, yes.
- Want some Valentine's Day meat?
- Yes.
Good. Coz I made some.
[Nick] That looks incredible.
- Can I interest you in another egg cream?
- [Molly] Oh, can you ever!
[laughs]
[Molly] Garnish.
- Happy Valentine's Day.
- Happy Valentine's Day.
I love how crispy
it is on the outside.
I mean, I'm just marveling
at the scale of this thing.
I feel like, I just wanna
sit here and just, like,
applaud it, like,
just for existing.
The amount of meat
that's on your plate
is directly relative to
the amount of my love for...
Meat?
You.
Oh.
So, I'm the meat?
Yes.
- That is so sweet.
- That's the cheesiest I'm getting.
[Molly] You ready
for a cake break?
I really like the shape that you baked
it in where it has like a slice missing.
[Molly] Yes.
- It's kinda new.
- Intentional.
[Molly] Here you go.
Yeah.
If I were you, I would love me.
I love you.
Happy Valentine's Day.
Happy Valentine's Day.
on the farm
and we're celebrating
with chocolate
and meat.
If this doesn't say I love you,
I don't know what does.
Nick is going to love
my juicy and flavorful
rosemary rib roast
with an herby mayo gremolata.
My mouth is watering already.
Creamy brussels sprout risotto
with lemony white beans.
Looking good.
Chocolate fudge cake finished
with tahini whipped cream
and halvah.
It's ooey, gooey
and irresistibly good.
Plus, stir up two
cherry-chocolate egg creams,
and you've got yourself
a meal laced with love.
- Happy Valentine's Day.
- Happy Valentine's Day.
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.
It's Valentine's Day.
So, I'm whipping up a casual,
decadent dinner
for Nick and me
to treat ourselves.
For dessert,
I'm making my chocolate-tahini
fudge cake
which is rich and gooey
and brownie like.
It gets dolloped with
tahini whipped cream
and finished with sweet halvah.
It's so good.
I think I'm more excited
about this cake
than I am for
the actual holiday.
If that's even possible.
To start on my batter,
I'll melt four ounces
of semi-sweet chocolate.
And I'm piling everything
into this big bowl
which is set over
a pot of simmering water,
so I can gently melt
the chocolate.
Next, I'll add
half a cup of tahini.
Tahini is a sesame paste
that's nutty and rich.
If you like chocolate
and peanut butter,
you will love
chocolate and tahini.
And lastly, a cup of butter.
Butter, my love language.
Okay, I'll stir this around,
so that it can melt
smoothly and evenly.
Oh, it's looking good already.
I love this cake because
it's not overly fancy or fussy,
it's just pure
chocolaty-tahini goodness.
It's also on the inside
that counts.
It's what I'm gonna tell Nick when
I show up to dinner in pajamas.
Okay, this is looking
glossy and gorgeous.
I'll add some sugar.
One and three quarters of a cup.
Whisk this together.
This is a really rich,
dense, sweet cake.
I'll take it off
the double boiler.
Let me make sure
this isn't too, too hot
because next,
I'll add in the eggs
and you don't want them to
cook when they hit the batter.
I love how simple
this cake is to make.
But then when you taste it,
it's just like, wow.
I'm adding four whole eggs.
This cake reminds me of
the slices of pudding cake
that my sister and I
would take to school
in our lunch boxes
when we were little,
and they were... so moist.
Okay, I'll whisk each of these
eggs in, one at a time.
Wanna make sure each egg
is thoroughly incorporated
before adding the next.
Okay, this texture is
coming together.
Okay.
A teaspoon of vanilla extract.
And half a teaspoon
of kosher salt.
Chocolate loves
an extra hit of salt.
It's lovely already.
The last thing it needs
is a cup of flour to bring it
all together into a batter.
I'll whisk until it's smooth.
It's good.
And that's it for the batter.
Easy-peasy.
This is a nine inch cake-pan
that has been greased
and lined on the bottom with
parchment so it doesn't stick.
I'll pour this right in.
This will bake now at
300 degrees for about an hour
until a toothpick stuck into
the center comes out with
just a couple of fudgy crumbs.
Talk about better than
a box of chocolates.
My fudge cake is cooling.
It smells so chocolaty
and delicious.
And now, I will take
it to the next level
with fresh whipped cream
that is spiked with tahini.
Okay. I've got my cold
heavy cream in my mixer.
I'll sweeten it with a quarter
cup of powdered sugar.
And add just a pinch of salt.
And whip this up to
medium peaks.
[whirring]
I can see the tracks that my
whisk is leaving behind.
I'll pour in the tahini
to make it even
more rich and nutty.
Look at this
cute pink cake stand.
Oh yeah. This is looking
fluffy and smooth.
I'll get the cake
out of the pan.
Flip it over.
One step closer to tasting it.
Let me peel the parchment off.
Oh, it's kinda sticky.
Two flips.
I'll flip it onto my cake stand.
Ta-da.
Now, a great thing
about Nick is that
he is not gonna
care one tiny bit
if I have a preview slice,
right now.
I can feel how dense
it is when I cut in.
Hi.
If this doesn't say I love you,
I don't know what does.
Other than diamonds.
There is so much beauty
in how rustic this cake is.
I'll dollop on some
whipped cream.
And finish off with halvah.
Halvah is a crumbly sesame candy
and it's made with tahini.
So, between
the tahini in the cake
and in the whipped cream
and in the halvah,
it is just a sesame
lover's dream.
Here I go. Oh, my gosh!
Look at that.
Hi. Hello.
[hums joyfully]
Between that chewy, fudgy cake
and that cloud of tahini on top.
After Nick and Bernie,
this cake is my third valentine.
Coming up,
the juiciest Valentine's Day
meaty main ever.
Then, a super creamy risotto.
This is getting exciting.
For our Valentine's Day
main show-stopping course,
I'm making my
rosemary rib roast.
It is a juicy, tender,
perfectly cooked piece of meat
with a gorgeous golden crust.
And I'm serving it
with a herby mayo
to make sure we don't forget
that we are in the Midwest.
I'll dry brine my meat first
and then reverse sear
to get an exquisite crust.
This is a three bone
rib roast, six pounds
and I'm gonna sprinkle it
all over with kosher salt.
So, I'm dry brining this which is
a process that means that I just
salt the crap out of it and
then let it sit for a while.
And the salt draws
out the moisture
and then when that
moisture gets absorbed
back into the meat,
it's seasoned.
All it needs is time.
Wanna make sure to turn
so that I can get it
evenly coated.
Nick and I,
we're simple, we don't need
much for Valentine's Day.
Give him some meat,
give me a cake,
slip in a couple tickets
to Hawaii and we're good.
No, I'm kidding.
I'll refrigerate this now,
uncovered, bone side down
for four hours
to let it work its magic.
I can't wait.
For a lovely side
to our love themed dinner,
I'm making
brussels sprout risotto
with lemony white beans
which is warming and creamy
but bright at the same time.
And it's got some heat
from Calabrian chilis.
To start, I'll drizzle some
olive oil into my braiser.
Making risotto is so soothing.
I'll plop in a chopped onion
and a pinch of salt.
I'll stir this around
and let this soften.
It'll start to smell
really good.
I'll add in some chopped garlic.
I'mma let it go for
another minute,
just until I can really start
to smell that garlic.
[sizzling]
And now, I'm ready for my rice.
Risotto is basically just
highly saturated rice
that gets thick
and porridge like.
And Arborio is what I always
use for making risotto.
It's got all the starches
that will be coaxed out of it
to make it that
delicious rich texture.
I'll let this toast a little bit
before I start adding my liquid.
And this is going
to help the liquid
absorb into the rice
and also get some
toasty notes in there.
I'll add two cups of
dry white wine.
And I add this first, so that
the alcohol can cook off,
and it'll start to
soften the rice.
I've got a pound of finely
shredded brussels sprouts here
which I gobble up in
the winter. They're so tasty.
One pinch of salt.
Just allow these to soften
and cook down.
Now, I'm ready to
start the journey
of incorporating
the stock into the rice.
I've got my low sodium
chicken stock
heating here in the saucepan.
And keeping it warm
on the stove like this,
helps it absorb faster.
I'll ladle in four cups
of stock one at a time.
And then, stir, stir, stir,
gently coaxing the starches
out of the rice.
Once this cup is absorbed,
then I'll add my next cup.
And while this
continues to thicken,
I'll multitask a spicy
white bean mixture
to bulk up my risotto with
extra creaminess and protein.
I'll start with a can
of cannellini beans
that I rinsed and drained.
I'll add lemon zest and juice,
make those brussels sprouts
come alive.
I'll spoon in
some Calabrian chilis
which will provide
some fruity heat
that I just can't get enough of.
Spicy enough.
Just a little bit.
Keeping it PG.
Some olive oil.
And salt and pepper.
And I'll mash this up.
The creamy texture of the beans
blends in quite seamlessly
with that risotto.
All right. I'll finish
my risotto off
with the last of my stock.
This is getting exciting.
[humming]
All right, ready for the beans.
In you go.
And then, I'll bring it home
with some parmesan.
I'm not holding back
here with the cheese.
Just like I don't hold
back with the love.
Aww.
All right, I'm diving in.
Mmm.
Mmm.
Perfect amount
of lemon in there.
That is pure love.
Next,
my farmy valentine joins me
in the kitchen for egg creams
AKA the mocktail of
this pregnant lady's dreams.
[music playing]
[cheering]
My Valentine's Day rib roast
has been curing
in salt for four hours.
And I've allowed it to come to
room temperature,
so that it cooks evenly.
It's almost ready for the oven
but first I've got to rub it
down with an herby mixture
to enhance its flavor.
I'll start by chopping up
some fresh rosemary
which goes brilliantly
with this meat,
but rosemary also has
a special place in our heart.
It was part of
my wedding bouquet
and Rosemary is
Bernie's middle name
after her great grandma.
So,
I use rosemary any
chance I can get.
I'll chop up one tablespoon.
Get this into my bowl.
Along with two cloves
of finely chopped garlic.
If you both have garlic breath,
you can still smooch,
it cancels each other out.
Some black pepper.
And I'll bring this together
with some olive oil.
Nothing too crazy,
just really enhancing the
natural goodness of this rib roast.
Give it a little mix.
I'll set this aside.
And then I'll cut across
hatch pattern into the roast
and that's gonna crisp up
and get really gorgeous.
To do that, I've got
my sharp knife here.
And I'm gonna cut
parallel lines about
two inches apart,
just into the fat, I don't
wanna go down into the meat.
Scoring the fat like this
will really help the herbs
penetrate and infuse it
with goodness.
All right, and now I'll shift
this and do the same
with lines going perpendicular
with the ones that I just cut.
This'll also make a gorgeous
presentation for the holiday.
Okay, I'll rub this down.
Getting in here with my hands.
Rubbing into the cuts
I just made.
All righty.
I'll get this in the oven
at 250 degrees
for three to three
and a half hours
until the internal temperature
is a 135 degrees
for a radiant, medium doneness.
My mouth is watering already.
I wrangled up my husband
to help make some
desserty drinks.
I thought I heard
something about meat.
There will be meat.
But first, we've gotta make
chocolate-cherry egg creams.
I love chocolate-cherry
egg creams.
- Really?
- Yes.
I love you.
Aww.
- We both love something.
- [both chuckle]
Is this a love triangle?
Ah, the best kind.
So, this is a variation on a
classic, nostalgic
New York treat,
an egg cream.
It's fizzy, it's foamy,
it's frothy, it's milky,
it's sweet.
I love them so much.
Okay, we're gonna start with
homemade candied cherries.
They are sweet, syrupy
and they're actually
really easy to make.
I just combine fog dark cherries
with granulated
and light brown sugar.
A few cardamom pods
for warm spicy sweetness.
Orange juice.
Salt and water.
And simmer for about an hour
until the syrup is thick.
Then cool it down.
Add some almond extract
because I'm me.
Then jar it up.
For the base for the egg cream,
I'm going to start with
just some of the cherry syrup.
About a half a cup.
And then, do you wanna thread
some cherries on to those
cute toothpicks as garnish?
Love takes work.
Next thing I'll add is
sweet and condensed milk.
Equal amounts,
cherry juice and sweet
and condensed milk.
I'll mix in a quarter cup of
unsweetened cocoa powder.
[Nick] Is there a suggested
number of cherries?
Well, it has to be an odd number
because an even number is bad luck.
[Nick] Okay.
I'm gonna stop right there.
[Molly] Stop right there. Yes.
Two pinches of salt.
I add a little extra salt
whenever I'm making
chocolate things.
Then I'll whisk this together.
Egg creams are super old school.
And you know who else
is super old school?
I think of you when
I drink egg cream.
That's the most romantic
thing you've said all day.
Also, you're probably always
there when I drink egg cream.
Yeah.
[Molly] Okay.
I'm gonna go get our glasses.
- Can I stop right now?
- You can stop right now.
Or are we having
uninvited guests over?
I need you to get the milk
and the seltzer from the fridge.
An important rule of
making egg creams,
the milk and the seltzer
have got to be
very cold.
Some people start with the milk.
Some people start
with the syrup.
I'm gonna start with the syrup
because it's in my hand.
Couple tablespoons going in.
Latka. Latke.
It was good timing.
Pour in some whole milk.
I'm doing about a two to one
ratio of milk to syrup.
- [Nick] That's good.
- [Molly] Okay, now,
I'm gonna stir this vigorously
and you are gonna splash
in that cold seltzer.
- Okay. Fast.
- Fast,
like Niagara Falls.
Right into it
and then you're gonna
stop when you're about
- half an inch from the top.
- Okay.
So, here I go.
- Fast, fast, fast, fast, fast.
- Ready? Okay, ready. Here we go.
- [Nick] Here we go. Here we go. Here we go.
- [Molly] Go. Go. Go. Go. Go.
Overflow.
[squealing]
It's supposed to overflow.
- You ready to taste.
- Let's do it.
What true love tastes like?
- Happy Valentine's Day.
- Happy Valentine's Day.
Still to come,
learn the easiest technique
for a perfectly cooked
meat center
with a golden-brown crusty
exterior to write home about.
The rosemary is wafting
through the air.
I'm gonna check on my rib roast.
It's been going low and slow
for the past three hours
and it smells incredible.
I could smell this all day long.
I kinda have been I guess.
Looks so juicy.
Now, what this needs is
a golden crust of flavor.
I've got a cast iron pan here
heating up to a medium high,
so it's quite hot.
There's some oil
in here as well.
It's crust time, baby.
Here I go.
I'll sear this
fat side down first.
I think they heard that sizzle all
the way across the farm fields.
[cat meowing]
[Molly] I'll let this sear
now on medium high
until it's golden brown,
a few minutes per side.
One reason why I love
reverse searing like this
is that it's a fool proof way
to prevent overcooking.
When you start it slow and low,
it can cook evenly
and stay extra juicy.
That's looking good
and it's smelling outrageous.
I'm gonna get this
out of the pan.
And I wanna allow this to rest
for a good 30 minutes,
so that those juices
can redistribute.
And in that time, I'm gonna
make a creamy sauce
for serving it with.
I'm taking the best
parts of a gremolata,
so a bunch of herbs.
I'm making them a little
indulgent for the holiday
with my other valentine,
mayonnaise.
I'll start with half a cup.
And I'll combine it with
two tablespoons
of fresh ground horseradish.
I'll zest in a lemon.
With such a big
honking cut of meat,
you need some brightness.
And loads of chopped parsley,
loads of chopped chives.
Bring some beautiful
greenery to the dish,
but also provide that freshness.
Did you know that
chewing on parsley
makes your breath fresh?
Pro-valentine's tip.
Little salt and pepper.
And I'll mix this up.
And that's it. Easy-peasy.
Bright, fresh, creamy.
Heat from that horseradish,
that's gonna be
delicious on this.
Okay, I'll set this aside
and cut up my meat.
Using the bones as the guide,
I'll just go right in between.
Oh, yeah. That's a big slice.
And then, one more slice.
Okay. I'll plate this up with
the gremolata on the side.
Hello!
Sprinkle some flaky salt.
Get my gremolata into
this cute little dish.
Okay.
This... is one big honking
piece of meat.
Let's eat.
Hello!
Oh, yes.
- Want some Valentine's Day meat?
- Yes.
Good. Coz I made some.
[Nick] That looks incredible.
- Can I interest you in another egg cream?
- [Molly] Oh, can you ever!
[laughs]
[Molly] Garnish.
- Happy Valentine's Day.
- Happy Valentine's Day.
I love how crispy
it is on the outside.
I mean, I'm just marveling
at the scale of this thing.
I feel like, I just wanna
sit here and just, like,
applaud it, like,
just for existing.
The amount of meat
that's on your plate
is directly relative to
the amount of my love for...
Meat?
You.
Oh.
So, I'm the meat?
Yes.
- That is so sweet.
- That's the cheesiest I'm getting.
[Molly] You ready
for a cake break?
I really like the shape that you baked
it in where it has like a slice missing.
[Molly] Yes.
- It's kinda new.
- Intentional.
[Molly] Here you go.
Yeah.
If I were you, I would love me.
I love you.
Happy Valentine's Day.
Happy Valentine's Day.