Girl Meets Farm (2018–…): Season 10, Episode 9 - Girl Meets Farm - full transcript

[Molly] My sister's in town, so get
ready for some honest entertainment.

Ready for it?

I'm making her favorite,

a Greek-inspired meal
that we're both gonna chonk

Holy sheep, this is good.

Starting with my colorful, yogurty,
marinated chicken skewers...

Check out the char on that!

Fried feta Greek salad pitas...

It's like chicken nuggets,
but cheese nuggets.

Skordalia with herby
grilled pita for dunking...

Hummus wishes. Just kiddin'.
I love you, hummus, too.



And for dessert,

these two brunettes are biting
big into beautiful baklava blondies.

Oh, yeah!

Sister, sister,
oh, how I've missed her.

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 fa on
the North Dakota-Minnesot border.

The place where I eat, slee
and breathe food.

I'm so excited because my
crazy older sister is in town,

so I'm putting together one
of her favorites,

a Greek-inspired meal
to welcome her to the farm.



And for dessert, I'm making
my baklava blondies,

which are dense and chewy
as a blondie should be,

and loaded with nuts,

and finished off
with a silky, honey frosting

I'll start by melting
one stick of butter.

While the butter melts,
I'll get my other ingredients.

Three-quarters of a cup
of dark brown sugar.

What I love about this recipe

is that it's a very
low-maintenance way

to get the flavors of baklava
into my mouth,

in the shortest amount
of time possible.

A third of a cup of honey,

because baklava
has got to have honey.

For some reason, these days, I
wanna eat it every single day of my life.

Oh, by the way, I'm pregnant.

A teaspoon of kosher salt.

Half a teaspoon of cinnamon.

And half a teaspoon of vanilla.

Some lemon zest and juice
for brightness.

Traditional baklava,
when it comes out of the oven,

it's brushed with this honey,
lemon-spiced syrup.

But with these basically mimicking
those flavors in blondie form.

The butter's melted.

Pour this right in.

And whisk until it's smooth.

I'm ready to crack in the egg.

I'll mix this all together.

Okay.

One cup of flour.

Baklava is butter-drenched filo
dough, layered with loads of nuts.

So, I've chosen three
of my faves...

walnuts, pecans and pistachios.

This is basically nuts held
together by a blondie batter.

So, if you're not a person
that likes nuts in your blondies,

these might change your mind.

They're so good.

I'll fold these in. Mmm.

It smells nutty.

It's like a Rice Crispy Treat,
and sort of Rice Crispies.

It's nuts, and instead
of marshmallows, it's batter.

I've got an 8-inch pan, that I've
greased and lined with parchment.

It's got little wings,

which will help me remove the
blondies from the pan once they've baked.

I'll scrape this in.
Okay, these look awesome.

Okay.

I'll get this in the oven at 350
degrees for about 28 minutes

until the edges are golden,
the center is puffed,

and then get going
on my frosting.

I am 100% in favor of frosting
on my blondies and brownies.

It just takes them to the next
level and completes the package.

I'll start with half a stick
of softened butter,

and then, since this
is a baklava blondie,

drizzle in three tablespoons
of honey.

I'll beat these together
until they're creamy.

A delightful
honey butter situation.

Make it fluffy with half a cup
of powdered sugar,

a pinch of salt,

some lemon zest and juice
for brightness,

and whip until it's smooth.

Okay, this looks super fluffy
and delicious.

I kind of feel like
tasting it immediately.

Yeah, it's really good.

You can definitely get
the honey and lemon.

All right, I'll just
slather this all over.

I like the colors going on here.

The creamy frosting, and
the dark molassesy blondie.

I'm spreading it all the way
to the edge with my little offset.

This is gonna be a good ratio
of blondie to frosting.

These are quite rich.

Each bite is gonna count.

I'll finish with
some chopped pistachios.

You can do other nuts as well, but I just
love the green of pistachios, obviously.

Okay, I'll chill these in the fridge,
and then slice... into diamonds.

Shine bright like a blondie.

Here I go.

Oh, yeah!

That is so satisfyingly chewy,
it's the best of both worlds.

Baklava and blondies, yum.

Coming up...

Greek salad with fried feta
and stuffed in a pita,

now, that's my love language

For a super-fun sandwich salad
mash-up at our dinner,

I'm making my
fried feta Greek salad pitas,

which are like gift bags
of goodies for your mouth.

There's briny Greek salad,
creamy hummus,

and of course, the present
we all really want,

crispy fried feta.

I already have a sliced red
onion, a sliced red bell pepper,

and some pitted
kalamata olives in my bowl,

and I'll finish it up with
some sliced Persian cucumbers.

I'll get my salad marinating, and
then dredge and fry up some feta,

and then stuff everything
into a super-fluffy pita.

Cheese Louise, I can't wait.
[chuckles]

Now, pile these in.

I'll toss with the juice
of half a lemon.

Right now, I just wanna get some
flavors going with these veggies.

Some olive oil, salt and pepper.

These are triply inspired
by felafel pitas,

mozzarella sticks
and Greek salad.

I love all three
of those things,

so, this is kind of
a combination of the three.

The only thing better
than fried cheese,

is fried cheese with salad
in a fluffy pita.

Mmm.

Really excited.

These veggies
are glossy and coated.

I'm gonna stick them
in the refrigerator

for just a little bit to marinate,
while I fry up my cheese.

Time to cut the cheese.

I've got my block of feta here.

It's salty and a little funky,

and pressed into a block like this, it's
very sturdy, so it's perfect for frying.

I'll cut it into thirds, and then
cut each stick into six pieces.

They'll be bite-sized nuggets
for the sandwich.

And next I'll take them through
a standard dredging station.

I've got flour, an egg,
beaten with a splash of water,

and some seasoned,
panko breadcrumbs.

Just season with
salt and pepper.

Then get them evenly coated
in the egg.

Plop, plop, plop.

And this is definitely a step
that could be done in advance.

Keep these in the refrigerator
until you're ready to fry.

My older sister, Jenna,
is hilarious

We have very similar
senses of humor too.

A lot of booger and fart jokes.

I'm really excited for the d
that she moves to Grand Fork

Whenever that's gonna be.

Jenna?

Almost there.
Almost there.

Okay, these are ready to fry.

I have a good layer of olive oil
heating in my pan over medium-high,

and I wanna make sure that it's
hot enough before adding the cheese.

So, to test, I'll drop a couple of
bread crumbs right into the oil,

and if they sizzle
immediately, like that,

that's how I know
the oil is hot enough.

We're in business.

I'll carefully lower half
of my cheese nuggets in.

I don't want to fry them
all at the same time,

because that would
crowd the pot,

and it would lower
the temperature of the oil

and then again, that oil
wouldn't be hot enough.

It wouldn't get you
crispy cheese.

And pan fry for about two to three
minutes a side until they're golden.

Fried food and veggies is the
peanut butter and jelly of my life.

I love that balance
of the junky fried cheese

and then those crisp,
fresh veggies.

I'll let them fry
for another minute or two

until they're equally as
beautiful on the other side.

These are like chicken nuggets
but cheese nuggets.

All right, these are ready
to come out.

These look incredible.

I could eat them just like this.

But, I'm gonna save them
for the pita.

So, I'll transfer them
to a wire rack

so that any excess oil
can drip off.

These are beautiful
golden nuggets.

I'll keep on frying my feta
and then get my pitas

and stuff them with
this golden goodness.

I can't wait.

My Greek salad is marinated,
the feta's fried

and I've got freshly made pita,

but store-bought
is totally okay too.

I'll start
by chopping off its hat.

Hello.

And then I'll take its hat
and stick it in its butt

to reduce the risk of any of the fillings
falling off the bottom as you're eating.

I'll spread the inside with
hummus for a hearty, creamy base,

shove in some arugula,

add some of my chopped veggies

and I like to do these on top
of the arugula,

so that the olive oil
and the lemon juice

and all of the tasty juices from these
veggies, soak down onto the greens.

Pop in some cheese.

Gonna see if I can nestle in
at least three good chunks.

A dollop of yogurt
for some cooling creaminess,

which will be nice
up against that cheese.

Add some fresh mint.
It'll be so tasty.

And lastly,
I like a little hot sauce.

This salad's gonna be like being
on a beach for my tastebuds.

Ta-da! Okay, I'm diving in.

That hot, salty cheese
and those crisp veggies...

Holy sheep, this is good.

Later, the trick
to the thickest, most garlicky

and irresistibly smooth
dip ever.

One dunk will never be enoug

Then, a quick and easy
marinade that doubles as a sauce.

"Skor"!

For a smooth
and well-loved appetizer,

I'm making skordalia, which is
a fluffy potato dip that is heavy,

and with garlic and lemon.

Like, imagine the best garlic
mashed potatoes you've ever had

cranked up to level stun.

I'll make the dip
in my food processor,

and then grill up some
herby pita to go along with it.

I'll start with two-thirds
of a cup of blanched almonds,

which add great heft to the dip.

And now, a big old handful
of garlic cloves.

One, two, three, four, five.

We're keeping away
the vampires with this one.

Two tablespoons of fresh
oregano for some earthy herby-ness.

But it won't overpower.

It'll be a nice support
to the true stars of the show,

the garlic and the lemon.

And two teaspoons
of kosher salt.

Since this is
a potato-based dip,

you could really use
a good amount of salt here.

All right, I'll pulse
this together,

and then I'll keep it going while I
squeeze in the juice of a lemon.

I'll drizzle in two tablespoons
of white wine vinegar,

and three-quarters of a cup
of olive oil.

Ah, it's smelling amazing.

Let me scrape down the sides to make
sure everything's getting incorporated.

At this point, it kind of has the
consistency of a thick hummus,

but I'm about to lighten it up
to cloud status

with the addition of potatoes.

I have two russet potatoes here,

peeled, chopped, and simmered
until they're tender.

I'll add them right in.

This was the one thing
that I loved

whenever I would go out for Greek
food with my sister and her family.

I would fill up on it, and pita.

That was my meal.

And one cup
of the potato cooking water.

And now,
I'll bring this together.

It smells so good.

It's looking really good.

It smells garlicky and herby,
and heavenly.

Okay, I'm ready to plate up.

I've got a rainbow of veggies
for dunking

I'll pile this
into my serving bowl.

This is so dang dreamy.

Hummus wishes.

Just kidding.
I love you, hummus, too.

Give it a swoop.

I'm gonna finish with
a spoonful of chili oil.

Gives you some heat.

My sister will not care
if I taste this right now.

Mmm-hmm. Mmm-hmm.

This is the good stuff. I'm
in potato heaven right now.

[clucking]

For our Greek-inspired
main course,

I'm making my yogurty
marinated chicken skewers,

which are colorful and bright
and super-juicy

and will get some great
smoky char from the cast iron.

To start,
I'm assembling my skewers.

I love skewers, because you do
all the hard work ahead of time,

and all that's left to do before
eating is throw them onto a grill pan,

and food on sticks always has an
edge over food that's not on a stick.

I've got chicken breast
and some colorful veggies.

I've got a red onion,
zucchini, and a pepper.

And I've chopped the veggies
on the chunkier side

so that they cook at
the same rate as the chicken.

Okay, I'll wash up
and make my marinade.

I always have
Greek yogurt on hand,

and it lends a great tanginess
to the chicken.

But it's also not so acidic

that you have to worry about over-marinating
the meat and getting it chewy.

I'll squeeze in the juice
of a lemon.

Drizzle in some olive oil.

A little bit of honey
to balance out that lemon,

and also it will help get
some color onto the skewers.

I'll season with one teaspoon
of salt and a teaspoon of cumin.

And a quarter teaspoon
of cayenne for heat.

I'll chop up some garlic.

This marinade is great because it'll
serve double duty as the marinade,

and also as a finishing sauce.

It's really tasty, bright and
also creamy at the same time.

What could be better?

And lastly,
some fresh parsley and mint.

This is definitely
a sunny chicken skewer.

Okay. Now I'll mix this up
to combine.

Having a sister is awesome,

because you always have someone that
understands you and all of your weird quirks,

even if they always call them
weird quirks.

It's just great, knowing that
you can be yourself around them.

Bernie's gonna have that
too. It's gonna be awesome.

Okay, this is all mixed up, and
ready to go on to the skewers.

First, I wanna season
the skewers with some salts

to make sure they are
thoroughly seasoned.

I'll pour in most
of my marinade,

but I'll reserve about a cup of it
to use later on after they've grilled.

Okay. Smush them around
to get them evenly coated.

One step closer to tastiness.

I'll let these marinate
for an hour in the fridge.

Still to come...

Winter grill tips
from a Minnesotan.

It's smelling like an outdoor
grill party in here.

And butter painted
on a pita canvas.

Dinner's almost ready.

I've got my Minnesota
cold-weather grill fired up.

My chicken skewers have been
bathing in yogurt and lemon and mint,

and now they're ready
to get a charred shell.

They've come
to room temperature,

which is really important to
promote even cooking throughout.

I'll just get these on here.

Wait for it.

[sizzling]

That sizzle is how I know I'm going
to get those gorgeous char marks.

These will cook
from ten to 12 minutes,

rotating occasionally
on medium-high

until they're charred all over.

In the meantime, I'll get
going on my grilled pita.

This is a pita that I'm gonna
serve with the skordalia.

I'll start with half a stick
of unsalted butter,

put it right into
my butter warmer

and drizzle in a couple
of tablespoons of olive oil,

and then I'm gonna infuse it
with some crushed red pepper.

I'll season with salts,

add some chopped chives and
dill to whack it with herby-ness.

I don't actually need
to cook this,

I just want to kind of gently
infuse the butter with these herbs.

Meanwhile, I'll flip
the chicken skewers.

So, they should come off
easily from the grill,

that's how I know
they're ready to flip.

If they fight ya, give them
a couple more minutes.

Oh, yeah, that's good.

Ten out of ten.

Whoo, oh, man,
look at these char marks.

Get the butter of the heat,

and grill my pita too,
both sides, on medium-high.

I'll give it a press, so that it
makes full contact with the grill pan.

And I love these as a dunker
because they stay chewy on the inside.

They're not
a full-on crunchy chip.

I'll rotate the chicken again.

You know what's fun
about grilling inside?

Is you don't have to go outside.

You don't have
to worry about being cold.

Okay, I'm ready to flip my pita.

Oh, yeah! Look at that.

I'll just flip the rest of these, and then
let them go for another couple of minutes.

And it's smelling like an
outdoor grill party in here.

These pitas are grilled.

They're ready for the most
exciting part, the herby butter.

This is my favorite
medium of art.

Butter paint on a pita canvas.

I'll sprinkle with some sumac,
which is vinegary and bright,

also really pretty
against the green herbs,

and chop into wedges.

I don't know how I'm gonna stop myself
from filling up on pita and skordalia

before the main course.

But old habits die hard.

Oh, yeah.

It's crisp on the outside, and
soft and chewy in the middle.

This is, like, my fantasy
right now.

The only thing that could
possibly make these better

is a dunk in that skordalia.

Now, I'll plate up
my chicken skewers.

Check out the char on that.
Mmm-mmm-mmm!

I'll pile these on.

Oh, yeah, I love the earthy
colors of the zucchini and the onion.

Ta-da!

Those are some stunning skewers.

It's time to eat.

You have to visit more often

The original BFF.