Girl Meets Farm (2018–…): Season 12, Episode 5 - Oh Canada - Yum! - full transcript

[Molly Yeh] I'm having a
Canadian-inspired feast on the farm...

I did not think I could love
Canada any more.

...loaded with craving-worthy
goodness.

Like my delicious and divisive
ham and pineapple pizza...

Pizza time.

...hot-tot short
rib poutine...

That is stupid good.

...Bloody Caesar salad
with succulent shrimp...

Bloody Caesar,
salad looks good on you.

...and for dessert,

my maple walnut Nanaimo bars



are three layers of pure fun.

It's chocolatey, and like every
Canadian I have ever met,

It's chocolatey, and like every
Canadian I have ever met,

sweet.

[opening theme music playing]

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.

If you squint really hard,

you can almost see
Canada from the farm.



So I consider myself

So I consider myself

a wannabe honorary Canadian.

Which is why I'm whipping up
a Canadian feast.

Starting with dessert first,

one of Canada's best desserts
is Nanaimo bars.

They're a three-layer
no-bake bar

that are sweet, custard-y,

addictively chewy,

I can't get enough of them.

For the base layer,

I'll start by melting six
tablespoons of unsalted butter.

I've got a heat-safe bowl
heating over simmering water.

I've got a heat-safe bowl
heating over simmering water.

And I'll combine the butter with
half a cup of dark chocolate chips.

And the reason I'm doing
this in a double boiler

is because I don't wanna overheat
the chocolate and cause it to seize.

This chocolate has melted,
it's beautiful and glossy,

I'm gonna sweeten the deal
with a quarter cup of sugar.

I'll mix this in,
get the sugar melted.

And then in order
to hold the crust together,

I wanna add an egg.

But I don't wanna just crack
the egg into this hot mixture,

because then the egg could
curdle. So I'm gonna temper it.

I'll crack the egg
into a separate bowl.

I'll crack the egg
into a separate bowl.

I wanna whisk the egg as I add

some of the hot mixture
right into it.

And this is gonna
heat up the egg gently.

Which will allow the egg
to incorporate

into the chocolate
mixture smoothly.

Once this mixture
is warm to the touch,

it's ready to add back
into this big bowl.

And I'll continue to cook this
for a couple of minutes

to ensure that
the egg is cooked.

Gonna remove it from the heat
and add the remaining ingredients.

Gonna remove it from the heat
and add the remaining ingredients.

I've got three-quarters of a cup of
toasted walnuts that have been chopped.

I love little nuts.

And they add good crunchy
texture to the crust as well.

Three-quarters of a cup
of toasted coconut.

I gotta say,
out of all of the bars

or crusts that I've made,

this has gotta be the most
flavorful crust.

Three-quarters of a cup
of graham cracker crumbs.

I love the texture
that this adds.

Kinda sandy from
the cookie crumbs.

And then I'll enhance the
chocolate that's already in here

with a quarter cup
of unsweetened cocoa powder.

with a quarter cup
of unsweetened cocoa powder.

And lastly, three-quarters
of a teaspoon of salt

will help balance out
all of these flavors.

Stir this all together.

Love seeing those walnut
bits poke out. It's a nice texture.

I've got an eight by eight pan
lined with parchment paper.

I'll press this out
evenly and firmly.

I'm really smelling
the coconut here.

This is packed, I'll stick it
in the refrigerator now

for about an hour so that
it can firm up,

while I make
my custard filling.

This middle layer
is creamy and sweet,

and I'm flavoring it
with some maple syrup,

which isn't always added
to some Nanaimo bars,

but I'm dialing up
the Canadian this year.

I'll start by mixing up one
stick of softened unsalted butter.

I'll add a quarter cup
of maple syrup

I love that dark,
toasty flavor of maple syrup,

especially with the walnuts
in the crust.

Three tablespoons of heavy
cream will smooth out this filling

so that it's spreadable.

so that it's spreadable.

Next, two cups
of powdered sugar, but...

...I'm gonna stop
the mixer to add it.

I know it snows in Canada,

but I don't want it
to snow in the kitchen.

This is basically a really
delicious buttercream.

And a few good pinches of salt
to balance out

all of the sweetness.

I'll mix it up slowly at first

so that the powdered sugar
doesn't fly everywhere.

Two tablespoons of cornstarch,

and then of course, vanilla
will provide that vanilla-y flavor.

and then of course, vanilla
will provide that vanilla-y flavor.

I'll mix this in,
and that's it for this layer.

I'll grab my crust.
It's set nicely.

The contrast of the dark
chocolate crust

and the creamy center
is beautiful.

I'll spread this out evenly.

This is so satisfying
to spread.

Just like a buttercream.
All the way to the edge.

I'm getting it as even
as I can.

All right. This will go back
to the fridge to firm up,

All right. This will go back
to the fridge to firm up,

while I make my
chocolate ganache topping.

I pour a mixture
of warm heavy cream,

melted butter and salt
over dark chocolate,

let it sit to heat up,

then whisk until
it's a smooth, glossy ganache.

All right. The custard layer
has firmed up.

It's nice and cold.

It is ready for its coating
of chocolate.

I'll spread this out evenly
all over the top.

That is one thick
coating of ganache.

For the final touch,
I'll sprinkle the top

For the final touch,
I'll sprinkle the top

with some flaky salt,

for a little crunchy
pop on top.

Done. I'll get these back
in the refrigerator

so that final layer
can firm up.

And then I'll get
to eat these.

Check that out.

It's chocolatey, it's chewy,

and like every Canadian
I have ever met,

sweet.

Coming up, thank you, Canada,
for the most delicious

and highly-debated
pizza combination ever.

Out of all the fun facts
in the world,

one of my favorites is that

Hawaiian pizza was
invented in Ontario.

What?

So, I'm making a version
on thick crust pizza.

It's chewy, it's cheesy,

it's sweet and salty,
everything I want in a bite.

To get started,
I'll make my dough.

I've got two and three-quarters
of a cup of all-purpose flour

and two teaspoons each

of instant yeast,
sugar, and salt.

of instant yeast,
sugar, and salt.

I'll pour in one cup of water.

This is warm, to help
the yeast activate.

And two tablespoons of
olive oil to add good moisture.

Stir this all together.

I'm doing this pizza
in a style

inspired by Detroit pizza.

My dough is going
to be on the wetter side,

it's similar
to a focaccia dough.

And it's gonna give me
big holes and a chewy crumb.

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

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

And I'll let it go for about

seven to ten minutes
until it's smooth.

I know that pineapple
can be a little bit polarizing

on a pizza,
but I happen to love it.

This is looking like
where I want it to be.

I'm gonna grab a clean bowl
so that it can rise.

I'll drizzle with some
olive oil so it doesn't stick.

I'll use my spatula
to scrape it in.

I'll use my spatula
to scrape it in.

Make sure this dough is
completely covered in the oil

so it doesn't dry out
as it's rising.

I'll cover it up.

And let it go for
one-and-a-half to two hours

until it's doubled in size.

This dough is puffy and ready.

I have also prepared
my pizza pan,

which I have coated it with
a quarter cup of olive oil,

which seems like
a lot of olive oil,

but that's how
the edges get crispy

and sort of lightly fried
and really good.

Almost doughnut-y.

Almost doughnut-y.

I'll transfer my dough
to the pan.

It's so soft.

So I'm using my fingertips to
press those all the way to the edges.

And it really shouldn't
fight you, the dough.

Should be pretty easy
to press out.

So in order for this dough
to puff up and get really tall,

I'm gonna let it rise
for another 30 minutes

while I assemble my toppings.

I'm ready to top.

I'll start by dimpling
my pizza dough

I'll start by dimpling
my pizza dough

and just break up some
of these bigger bubbles.

And then I'll sprinkle
on my cheese.

This is where I depart from
true Detroit-style pizza.

True Detroit-style pizza is made
with Wisconsin brick cheese.

I'm using a blend
of shredded Monterey Jack,

which is nice
and salty and melty,

and shredded Mozzarella,

which gets super
melty and creamy.

But I love a lot of cheese.

And in true
Detroit pizza fashion,

this goes on before the sauce.

I'll sprinkle on a half cup
of chopped pineapple.

I'll sprinkle on a half cup
of chopped pineapple.

Pineapple's so
sweet and juicy.

It breaks up the richness
of all this cheese.

And next, I'm going
full Canadian

and using Canadian bacon.

I'm sprinkling on
two ounces now.

And then I'll sprinkle on another
two after I get the sauce on.

I'm using marinara sauce,

as opposed to pizza sauce,
because marinara is cooked.

- [lid pops]
- It's a little bit thicker,

and it's gonna hold the iconic

Detroit-style stripes
on top of the pie.

Okay, on goes the rest of my
Canadian bacon and pineapple.

In Canada, they call
Canadian bacon "back bacon".

I'll get this in the oven now

at 500 degrees, super-hot,

for 17 to 19 minutes,

and then flip on the broiler
for a couple of minutes

to get it extra melty
and splotchy on top.

Pizza time.

Oh, yeah.

[sighing wistfully] Hi. Hello.

[sighing wistfully] Hi. Hello.

I did not think I could
love Canada any more.

And then I smelled this.

Gonna get it out of the pan
so that I can cut it.

Oh, look at those
crispy edges.

This pizza doesn't
have a crust, it has an edge.

And it's crispy.

[high-pitched]
"Hi, eat me, love me!"

[in normal voice] Here I go.

I'm finishing it off
with some pickled jalapenos,

for some heat
and acidity that'll cut

some of this cheesy richness,

and really pretty,
earthy green color.

And a touch of hot honey.

It adds more spiciness,

and the sweetness
will accentuate

the sweetness
of the pineapple.

Just admire this dark edge.

That's gonna be crunchy
and crispy and cheesy

and so, so good.

This is going to be worth
burning my mouth.

It's salty. It's sweet.

It's cheesy and melty
and crunchy.

You just have to try this.

It's gonna make
you a believer.

Next, the surefire way
to super-moist,

juicy and tender short ribs,

perfect for tot soaking.

Canada is the first place
I ever got drunk.

So I am making a twist on the
best Canadian drunk food there is,

poutine.

Poutine is typically French
fries, cheese curds, and gravy,

but I'm swapping out
the fries for tots

and I'm adding short ribs.

Because YOLO.

So to get started,

I'm seasoning
one-and-a-half pounds

of boneless beef short ribs
all over with kosher salt.

So, get some
black pepper on here.

I've got a pot
heating on my stove

over medium-high heat,

I'll add a drizzle
of neutral oil

and then brown these
on all sides.

[sizzling]

That's exactly the sound
I'm looking to hear.

It's smelling heavenly
in here already.

Look at that one.

That is the golden, crispy
shell that I'm looking for.

So I'll flip this and get that
same color on all sides.

So I'll flip this and get that
same color on all sides.

These smell meaty
and glorious.

I'm gonna remove them from my
pot now to build the braising liquid.

I'll put them back
onto this plate,

'cause I'm ultimately gonna
transfer them back to the pot

to complete their cooking.

I'll reduce the heat on this pot
to medium and add my veggies.

Sweet carrots.

And a white onion.

And three garlic cloves
that I've just smashed.

I'll season with
a good pinch of salt.

And I'm using the fat from the
short ribs to cook the veggies.

And I'm using the fat from the
short ribs to cook the veggies.

I'll let them soften.

And I just wanna draw out
their flavor.

I'll add one tablespoon
of tomato paste,

which will add some richness
to the braising liquid

and allow it to caramelize
slightly.

Next, I'm gonna pour in
a whole bottle of beer.

It's not gonna overpower, it'll add
some great acidic depth though.

And I'm gonna use this
to help loosen up

some of the tasty bits that are
stuck to the bottom of the pan,

because they harness
so much flavor.

I'll add one and a half cups
of low sodium beef stock.

I'll add one and a half cups
of low sodium beef stock.

I'll toss in a couple
of thyme sprigs

to infuse this
with great herbiness.

And I'll bring this to a boil.

It's already making
the kitchen smell incredible.

I'll remove it from the heat.

Transfer the short ribs
back into the pot.

Nestle them in, make 'em cozy.

I'll cover this up
and stick it in the oven

at 325 degrees for
two and a half to three hours

at 325 degrees for
two and a half to three hours

until the short ribs
are fall-apart tender.

My short ribs are cooked.

They're ready to come out
of the oven.

Let me look at these beauties.

That is one of the top five
smells of all time.

I'll fish out the short ribs.

I'll set those aside.

And then fish out all of
my veggies and thyme sprigs

because I'm gonna use
the braising liquid here

to make the gravy.

And now to build the gravy,

And now to build the gravy,

I'll heat a pot over medium

and melt two tablespoons
of butter.

And combine it with
two tablespoons of flour

to create a roux, which is
gonna thicken the braising liquid

and make the gravy.

I'll whisk this around and
cook this for a couple of minutes

to get rid of that
floury flavor.

I just need the texture
to help thicken the gravy.

I'll continue to whisk now

as I gradually ladle in
the braising liquid.

[sizzling]

The braising liquid looks
so fatty and good.

The braising liquid looks
so fatty and good.

It thickens up at first, but then as
I add more of the braising liquid,

it'll smooth out into
a luxurious gravy.

I'm gonna thin it out

with a bit more of
my low sodium beef stock.

Looking good.

I'll hold this over
low heat now,

while I shred my short ribs
to add back to the gravy.

And this is not taking
any effort at all

because these short ribs
are so tender.

This is going back
into the gravy.

I'll grab my baked tots.

I'll grab my baked tots.

They're golden and so crispy.

The third main ingredient
is cheese curds.

And a very important
finishing touch, malt vinegar.

I've got everything I need
to assemble now.

So, I'll pile some tots
onto my serving plate.

I can hear how
crispy they are.

Now, cheese curds.

They will add creaminess,
a little chewiness,

even more richness.

I'll ladle over
the saucy short ribs.

To help cut all this richness,

a few shakes of malt vinegar
will go a very long way.

And lasty,
'cause it looks pretty,

some fresh chives
and fresh parsley.

I am diving in immediately.

A tot, some short ribs,

a few herbs,
and a cheese curd.

It's cheesy, it's saucy,
it's meaty, it's salty.

It's cheesy, it's saucy,
it's meaty, it's salty.

And that vinegar
is the perfect hit at the end.

That is stupid good.

Still to come,

spicy Bloody Caesar cocktails
in salad form.

This Bloody Mary lover
was so excited

to find out that Canada has its
own special version of a Bloody Mary,

called a Bloody Caesar.

So, I figured I better
make a salad.

I am making
a Bloody Caesar salad,

which is all of the flavors
of a Bloody Caesar

spun into a crisp, crunchy
green salad.

I'm starting off
with my croutons.

I have three cups
of cubed sour dough here.

I'm gonna make
these croutons in the oven,

which is not only
gonna get them toasty,

which is not only
gonna get them toasty,

it'll also dry them
out a little bit

so that they're
really, really crunchy.

I'll toss these with a couple
of tablespoons of olive oil.

And celery salt, required for any
Bloody Mary or Bloody Caesar.

I'll get these into the oven
for 12 to 15 minutes

until they're golden brown
all over.

I'll get my shrimp.

I've got a pound of shrimp that's
been marinating for half an hour

in a really tasty marinade,
it's so easy.

I just combine clam tomato
juice with lemon juice.

I just combine clam tomato
juice with lemon juice.

Prepared horse radish
for some spicy heat.

Worcestershire sauce
for a savory, salty hit.

Hot sauce.

'Cause I like all
my bloodies H-O-T.

And celery salt.

Whisk it up.

Reserve some for the dressing.

Then marinate my peeled
raw shrimp in the fridge

to infuse with flavor.

The best way I can
describe all of these flavors

is that they make the shrimp
taste salty and meaty.

Almost like a piece
of cured meat on this salad.

Almost like a piece
of cured meat on this salad.

I'm gonna drain off
this marinade.

And transfer it briefly
to a paper towel

to soak up
any excess moisture.

I don't want the shrimp
to be soggy,

I want it to be able to develop
some color in the skillet.

I've got my skillet heating
here to medium high.

I'll add a drizzle
of olive oil.

And what I love about shrimp
is how quickly it cooks.

I'll plop this in
and I'll space it out evenly.

I'm smelling that celery salt.

And then I'll just cook this
until it's opaque.

And then I'll just cook this
until it's opaque.

A few minutes on each side.

As this cooks,
I'll whip up the dressing.

I've got my reserved marinade
from the shrimp here.

And squeeze in a quarter cup
of mayonnaise,

which will contribute just
the right amount of richness

to this salad
to make it so craveable.

The juice of half a lemon.

Three tablespoons
of olive oil.

Some more celery salt.

Bloody Marys, Bloody Caesars,
and Chicago Hot Dogs.

Bloody Marys, Bloody Caesars,
and Chicago Hot Dogs.

That's what I keep
celery salt on hand for.

And some more hot sauce.

I'll whisk this up.

And that's it
for the dressing.

Let me check out the shrimp.

This shrimp is curly and pink.

It smells great.

They are dunzo.

I'll get my croutons
out of the oven.

These are golden
and super crunchy.

Now all I need
are my vegetables.

A pile of crisp romaine

A pile of crisp romaine

and topped with all of the
best Bloody Caesar fixings.

Tomatoes and olives.

Bacon, pickled
green beans, celery.

I'll add in most
of my croutons.

Saving some to sprinkle
at the top.

And some of my shrimp.

And I'll save the rest
to add on the top.

I'll toss with the dressing.

I'll tell you,

you can spot a Canadian
from a mile away

because they are so nice.

Even nicer than Midwesterners.

That is a big beautiful salad.

That is a big beautiful salad.

The rest of my croutons.

These ones will stay
extra crispy.

And the rest of the shrimp.

That is a beautiful salad.

I don't know what the
Canadian word for "digging in" is,

but I'm gonna do it.

Mmm-hmm.

It's crunchy, it's salty,
it's fresh.

Bloody Caesar,
salad looks good on you.

Bloody Caesar,
salad looks good on you.

It's time to get
this feast started.

Oh, yeah.

[cheering]