Girl Meets Farm (2018–…): Season 12, Episode 12 - Brunching at Bernie's - full transcript

[Molly Yeh] Hooray!
Our new restaurant

in East Grand Forks
is finally open,

and I'm whipping up some of the
best brunch items from the menu.

These are our
brunch superstars.

Like our show-stopping
gigantic cardamom roll.

They're so pretty!

[Molly] Juicy, homemade
breakfast sausage...

That's how
the sausage is made.

[Molly] Our cool, herby,

smoked beet salmon take
on eggs Benedict.

Eggs Bernadette!



This is a Benedict
fit for a princess.

And a refreshing
rhubarb basil shrub

to wash this non-basic
brunch all down.

to wash this non-basic
brunch all down.

Weekend brunch
at Bernie's, here I come!

- [ding]
- [Molly] Oh, yum!

Yay!

Hey! This is me, Molly Yeh!

This is my husband, Nick.

This is our growing family,

and this is our home,

our farm on the North
Dakota-Minnesota border.

The place where I eat,
sleep and breathe food.

[chicken clucking]



Our new restaurant,
Bernie's, is finally open,

and one of my favorite
parts of the menu

and one of my favorite
parts of the menu

is the brunch section.

So today, I'm sharing some of the
most popular recipes from brunch.

Starting with something sweet,
my gigantic cardamom roll

is striking, and moist,

and it's got ribbons of worm
floral spirals throughout.

For my dough, I'll start with four
and a half cups of all-purpose flour,

and I'll flavor it with a half
teaspoon of ground cardamom,

which is just so special.

So I'll do a little
cardamom in the dough,

and then also
cardamom in the filling.

Just love how floral,
it's kinda peppery,

it's delicious.

A teaspoon of kosher salt.

Two and a quarter
teaspoons of instant yeast,

which is great because
you don't have to proof it,

you can toss it in with
the dry ingredients,

it takes less time to make
the dough that way,

and it also uses less dishes.

And a third of a cup
of granulated sugar.

I like this roll.
It's a sweet bite,

and since it's huge, it's a
great thing to split with the table.

I'll whisk this to combine.

I vividly remember
the first time

I vividly remember
the first time

I ever had a cardamom roll.

I was visiting
Norway with my dad,

I must have been nine or 10.

We visited this mountain,

and at the top of the mountain
there was this little cafe

that had these cardamom rolls.

And I remember not loving
how peppery the cardamom was,

and just picking off
the white sugar pebbles

that were on top and giving
the bun to my dad.

But these days, I can't
get enough cardamom.

So this is basically
a gigantic version

of that roll that
I had in Norway.

of that roll that
I had in Norway.

I'll get my wet ingredients.

I've got one cup
of whole milk here

that I swirled around
in a saucepan

with half a cup
of unsalted butter.

I heated it up just
to melt the butter

and then allowed it to cool,

just to lukewarm.

I don't want it to be too hot,

because then it
would kill these.

I'll crack and add
two large eggs,

this is just a buttery
and rich dough,

enhanced with that
flavor of cardamom.

And a splash of vanilla
will make this extra cozy.

I'll get this onto my
stand mixer to knead.

I'll get this onto my
stand mixer to knead.

I'll let this knead
until it's smooth

and still slightly sticky,
about eight to 10 minutes.

So cardamom buns are popular
throughout Scandinavia,

you see them in some
different shapes, though.

This Swedish style is what
we're most inspired by at Bernie's,

and it's what has
those gorgeous,

striking swirls of ribbons.

Okay, it's looking smooth.

It's feeling smooth.

It's feeling smooth.

Smelling that cardamom.

All right, I'll grab
a new bowl.

This is just coated with
some neutral oils,

so the dough doesn't
stick or dry out.

I'll ball this up.

Get a smooth and taut surface.

I'll smoosh it around
to get it coated

in a thin layer of oil.

I'll cover this up,

and then allow it to rise for
one and a half to two hours,

until it's doubled in size.

This dough is puffy-puffy!

I'm ready to roll it out.

I've got my counter dusted
with some flour, and...

...I'm gonna roll it out
to a great big rectangle,

twenty-four inches wide
by 18 inches tall.

All right, so I'm just
gently working this out,

and by gently I mean,
I'm giving some muscle to it,

because I do wanna
roll it out quite thin.

That'll give you
the prettiest look,

because you can layer
more cardamom into it.

I think I've taken up
enough counter space.

So, so that my
filling can stick,

So, so that my
filling can stick,

I'll first brush this all over
with some melted butter.

And this is a quarter-cup
of melted butter,

but I'll just use half
of it at this point.

So when this whole
restaurant project began,

I knew we would
have to have brunch,

because around town, we don't
have that many brunch options,

and my friends and I
would get together

for a brunch at each
other's houses,

but, I don't know, sometimes
you just wanna go out.

And not do dishes. [chuckles]

All right.

I'll sprinkle this
with my filling now.

I've got half a cup
of dark brown sugar,

I've got half a cup
of dark brown sugar,

dark so that you get
a warm, vibrant swirl,

as well as some
cardamom and a little salt.

I'll sprinkle two-thirds
of it on now.

So what's nice
about cardamom rolls is,

they really allow the cardamom
to shine through.

They're not as sweet
as a cinnamon roll.

And I'm getting it all
the way to the edge.

I'll fold this in half,
length-wise.

And then I'll repeat
this process.

Another layer of butter, and
the remainder of my filling.

[whispering] I'll just
pour the rest of this...

There's my filling...

And I'll fold this in half.

So I'm just creating
all of these layers.

Now, before I go any further,
I'll get my skillets.

I love baking these up in
skillets because it looks cute.

It also conducts
the heat really well,

so you get a great,
crispy edge.

So butter these generously.

So now to shape these.

I'll cut this in half
the long way.

I'll create two very long
skinny rectangles.

I'm working with
one at a time.

I'm working with
one at a time.

I'm gonna separate this out,

you can already
see such pretty layers,

I'm looking for
a great swirly shape,

so I'll twist this up,

then I'll swirl it up,
like a snail.

That looks cool already!

I'll gently transfer
it to the pan.

And when this bakes,
it'll absorb all that butter,

and get a great,
crispy bottom and edge.

Okay, it's not filling up
the pan completely yet,

but it will continue to rise.

I'll do this second one
the same way.

I'll do this second one
the same way.

It's the old twist and roll.

That is beautiful.

I'll nestle it into the pan,

I'll cover these up,

and allow them to rise
for another hour,

and then give
them an egg wash,

and then sprinkle with
Swedish pearl sugar,

which is crunchy and sweet.

If you can't find that, you
can also use turbinado sugar.

And then I'll bake
these at 350 degrees

for about 30 minutes,
until they're golden.

I'm so excited!

Oh, they're so pretty!

They are the perfect
golden color,

these are awesome.

I've got my whipped
butter ready here.

Oh, yeah. That's good.

I've gotta slather
it with butter.

This is whipped butter,

so it's fluffier
and easier to spread.

Mm!

Mm!

It's pillow-y soft,
super buttery,

and it's got the perfect amount
of sweetness and cardamom.

These are our
brunch superstars.

[Molly] Coming up, eggs Benedict
has nothing on eggs Bernadette!

Find out what
makes it so special.

For an amped-up version
of a brunch classic,

we are featuring
eggs Bernadette,

in honor of my
three-year-old, Bernie,

the restaurant's namesake.

It's got a buttery,
toasted English muffin,

topped with pink,
beet-cured salmon,

a runny poached egg,

and a vibrant, green,
herby sauce.

So I'll start by making
the herby sauce,

which is dead simple.

It's just a ton
of tender herbs

whizzed up in
the food processor

with lemon and olive oil.

I feel it is
a superior topping

than hollandaise sauce.

than hollandaise sauce.

This herby sauce
adds more flavor

and great color on top.

You get a little sauciness,

but it prevents it
from being too heavy,

So I've got basil and parsley
in my food processor,

I'll also add some mint,

just a little bit helps
add more freshness.

I'm coarsely chopping this,

you don't have to be
too precise about it,

since it all gets whizzed up
in the food processor.

And then lastly, some dill.

I'll add some to the sauce,

and leave some
to sprinkle on at the end,

'cause it's so pretty.

And that's the most forward
herb in this sauce,

And that's the most forward
herb in this sauce,

because of course
dill and salmon

are like PB and J,
Norwegian-style. [chuckles]

And a little bit of dill
goes a long ways.

Couple of scallions
will get tossed in.

And then two cloves of garlic.

The juice of half a lemon,
for that important acidity.

You've gotta have lemon with
anything that involves salmon, too.

And then I'll bring
this all together

with a quarter
cup of olive oil.

Season with salt and pepper...

And whiz it on up.

That's so pretty.

[sniffs] Oh, it's so fresh!

All right, I'll get
my English muffins.

So at the restaurant,

we're doing these with
homemade English muffins,

which are heavenly.

But store bought
is also great,

as long as you toast
them with enough butter.

So I'm getting a generous
coating of butter on these.

I usually make toast
right on a skillet,

I usually make toast
right on a skillet,

so that I can fry the outsides

in some kind of fat,
either butter or olive oil,

you get those great,
crispy, fried edges.

Don't skimp on
the butter here.

I've got my griddle heating
up here over medium.

I'll just stick these on,
face-down,

listen to that sizzle.

And let these go
for a few minutes

until they're
golden-brown and crisp.

While these fry up,
I'll poach my eggs.

I've got an inch and a half

to two inches of barely
simmering water here.

And I do like to crack my egg

into a separate bowl first,

into a separate bowl first,

to make sure that
the yolk isn't broken,

and also it allows me
to pour in the egg

a little bit more gently,

so that I can
handle it with care

and not break that yolk.

I'll do three more,
doing it one at a time.

Now a great thing
about poached eggs

is that they're actually pretty
easy to make in advance.

If you just keep
them in an ice bath,

you can make them up to a day

or even two days in advance.

Boop! I'll simmer these gently
for a few minutes,

ntil the egg whites are firm,
but the yolks are still runny.

ntil the egg whites are firm,
but the yolks are still runny.

I'll get my slotted spoon
here at the ready,

since this happens fast.

To determine if they're done,
this is how I do it.

I just scoop it up
with my slotted spoon,

and you can see if
the egg white is firm.

But when you jiggle it,

the yolk part
should still be jiggly.

I'll transfer it
to a paper towel,

to absorb any excess moisture.

Eggs Benedict is
all about the steps.

Let me get the salmon.

This beet-cured smoked salmon

is such an easy
way to add color

to any smoked salmon Benedict.

I just layer up
lemon and beet slices.

Then pile on flaked salmon.

Add more beets and lemon.

So it's like
a salmon sandwich.

Cover with parchment,
and a weight to compress,

and let it cure overnight.

Let me get
the beets off of this.

Here, I'll use a fork,
so I don't dye my fingers.

Oh yeah, that's so pretty.

Bernie loves this color.

And of course,
this is a little nod

to all the beet
farmers in the region.

I just love the color
of this salmon.

All right!

I'll get my platter
and plate these up.

That is the perfect amount of
fried toastiness on an English muffin.

Some salmon...

Bernie does love salmon.

She's a good Nordic
toddler like that.

I'll throw an egg on top.

Gotta be very
gentle with these.

Drizzle on this sauce...

This is when the colors
come together.

Some flaky salt and pepper.

A little more dill,
'cause it's pretty.

A little more dill,
'cause it's pretty.

You get a couple
of layers of green on top.

And I'll nestle some lemon
wedges around the side.

Okay, these yolks are just
begging to be broken.

Oh, look at that!

See, now the rainbow
is complete.

Mm! Mm-hmm.

It is so bright, and vibrant.

And you also
got that craveable,

buttery crunch from
the English muffin.

Bernie does love
her princess stories,

Bernie does love
her princess stories,

and I feel like this is a
Benedict fit for a princess.

[Molly] Next, a sweet and
spicy homemade sausage

that'll brighten up
your breakfast.

I can really get
behind all of the sides

that we have
at the restaurant,

and this one is for all
the brunch time meat lovers.

I am making Bernie's
house sausage,

which is a little sweet,
a little spicy,

and it's got that classic
diner greasiness.

So I'm starting with one
pound of ground pork.

I'm gonna spread it out
all over my bowl,

and that way,
when I season it,

it gets a jumpstart on
distributing evenly in the meat.

it gets a jumpstart on
distributing evenly in the meat.

So I can reduce the risk
of over-mixing it.

'Cause you never
wanna over-mix meats,

because then it could create
a gummy, tough texture.

And now, sausage is easy.

You just throw in
a bunch of seasonings.

I'll start with my salt.

One and a quarter
teaspoons of salt.

And one thing I like about
the Bernie's sausage is that,

there isn't too many
seasonings in it.

It kinda just enhances the
natural flavor of the meat.

I didn't wanna mask it.

I didn't wanna mask it.

Two teaspoons of coarsely
crushed fennel seeds,

which are that licorice-y flavor
you've gotta have with sausage.

One teaspoon of dried thyme,

I love the woodsy-ness
of thyme.

A little bit
of fresh red pepper,

a touch of heat, not too much.

You don't wanna burn your
mouth off during brunch.

I add some fresh nutmeg

for some great warmth
that goes so beautifully

with the sweetness
of the breakfast sausage.

Such a cozy addition.

And then breakfast sausage
has gotta have some sweetness,

so I'll drizzle in
a tablespoon of maple syrup.

so I'll drizzle in
a tablespoon of maple syrup.

Not a ton of sweetness,

but if you like
it extra sweet,

you can always
dunk it in syrup.

All right! I've got my skillet
heating here over medium,

it's a non-stick skillet,

I'm not gonna add any
more oil or fat in here,

since the fork is quite fatty.

I'll toss this together
to evenly combine,

and again, I don't
wanna over-mix it.

Just to get
the seasoning distributed.

So even though we just opened,

I'm already looking forward
to all of the fun occasions

and events that I
wanna have at Bernie's.

I wanna go all-out for
Christmas and Hanukkah.

I wanna go all-out for
Christmas and Hanukkah.

And then around harvest time,

I wanna do special
harvest lunches

that farmers can
come by and pick up,

or picnic baskets
to bring to the lake.

The options are endless.

My meat is combined,

and I'm forming little patties

about three inches
in diameter.

And I'll gently lower this in.

There's that sizzle.

I'll keep on forming.

So basically just
flat meatballs.

Mm-hmm, I'm evenly
spacing these,

so that they can get that
great heat all around the edges.

All right, let me
wash my hands.

Before I flip them,
I'll sprinkle them

with a pinch of kosher salt.

It'll also help you develop
that great brown crust.

I think these
are ready to flip.

Oh, yeah!
See those crispy bits?

That's the texture
you're looking for.

I'll flip the rest of these,

and allow them to go
for another few minutes,

and allow them to go
for another few minutes,

so that the other side can
get that great color too.

This is the sound
and smell of breakfast.

And I've always been
a sausage person

versus a bacon person.

I mean, I can get
down with bacon,

but sausage gives you
more to bite into.

We also have
the brunch Juicy Lucy,

which is this sausage stuffed
with cheese, with an egg on top.

Eaten as a burger.

Well, that's how
the sausage is made!

I wanna move it
to a wider rack,

so any excess
fat can drip off.

Yum. Mm!

Mm-hmm.

Okay.

Just going in here
with my hands.

Mm!

Oh, yeah. I'm in.

A touch of sweetness.
Great crust.

That is some stellar
sausage, I say.

[Molly] Still to come,
a farm to restaurant drink

that'll wet your whistle
real good. Mm, refreshing!

The cherry on top
of a great brunch

is a great drink component.

So, for a refreshing bev,

I am making my
rhubarb basil shrub,

which is sweet,
tart and herby,

and it's a beautiful way
of showcasing the rhubarb

that grows bountifully
in this region.

To start,
I'm coarsely chopping

three-quarters of a pound
of fresh rhubarb,

you could totally
also use frozen.

Okay, so I'm not
being too precise,

because I'm just using it
to infuse the syrup.

because I'm just using it
to infuse the syrup.

So, a shrub is basically a
drinking vinegar, which I love,

because you get your sweetness

that you want in a cocktail,

but you also get the depth
of vinegar and acidity.

so it's just more dimension.

I think it's easier to drink.

I'll toss this
into my saucepan,

and combine it
with a cup of sugar.

Since rhubarb is so tart,

it requires a lot of sugar
to balance out that tartness.

A bunch of fresh basil.

I associate basil and rhubarb

I associate basil and rhubarb

with about the same
time of year,

because they're both
spring, summer-y.

And I'm just
infusing this again,

so I don't have to
chop it up or anything.

I'll bring this together
with a cup of water.

And half a cup
of apple cider vinegar,

which is what
makes it a shrub.

So this is a great syrup

that you could use
in cocktails, mocktails.

We'll mix this together
and bring it to a boil.

Rhubarb is technically
a vegetable,

but it's eaten like a fruit,

so the opposite of a tomato.

And it's crisp,

And it's crisp,

it's really tart,

but when it's combined
with a lot of sugar,

it tastes fruity and so great

in baked goods,
pies, of course.

I love having this
on the menu at Bernie's.

It's just an extra
special little touch,

and it showcases
the regional flavors.

Okay, I'll reduce to a simmer

and allow it to cook

until the rhubarb
starts to break up,

and the syrup
starts to thicken.

Looks syrupy to me.

Looks syrupy to me.

I'll strain out the solids,

I'll just pour this
through a sieve,

all right,
I'll let this strain.

Okay, that is
the prettiest color.

That's a perk about rhubarb,

is it has that
great, natural pink.

I've got my ice
and fizzy water,

I'm ready to build a drink.

I'm just doing a spritz here,

but this would of course
be great in a cocktail.

And this is to taste,
so you could do a lot of it,

if you want it sweet and tart,

or just a little bit
for a hint of flavor.

Fill it up with fizzy water.

And garnish with some basil,

so you can smell it
as you drink.

Get some keep straws.

[mimics trumpet fanfare]

That is pretty.

Mm!

It's bubbly,
and tart, and sweet.

Weekend brunch at Bernie's,
here I come!

Weekend brunch at Bernie's,
here I come!