Girl Meets Farm (2018–…): Season 12, Episode 8 - Polish Deliciousness - full transcript

[Molly] A long time ago,
my ancestors lived in Poland.

So, I'm connecting
with my culture through food.

Ah!

I guess I am a borscht person.

There'll be plenty of bacony
pan-fried cheese pierogi...

Oh! Look at that color!

...my creamy and comforting
white borscht soup,

with salty sauerkraut
pancakes on the side,

and for dessert,
kolache cookies.

It's tasty being Polish.

Oh, yum!



[in sing-song voice] Yay!

[in normal voice] Hey!
This is me, Molly Yeh.

This is my husband, Nick.

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.

To connect with
my Polish ancestry,

I'm making a feast with a
bunch of Polish-inspired cookies.

I am so excited to connect
with my food roots.

And by that, I mean eat.

For dessert, I am baking up
some kolache cookies,

which are sweet and buttery,
and I'm filling them with cherry jam.

which are sweet and buttery,
and I'm filling them with cherry jam.



To get going on the dough, I'll first
combine two cups of all-purpose flour,

and one cup of powdered sugar,

and a teaspoon of kosher salt.

I'll whisk this to combine.

So, growing up,
I always just thought

I'm half Hungarian on my mom's
side, half Chinese on my dad's side,

easy as that,
split down the middle.

But then, a few years ago
at Thanksgiving,

I heard some of my Hungarian
family talking about how

at one point our ancestors
lived in Poland, and I was like,

"Whoa, that is the
most delicious plot twist,"

"Whoa, that is the
most delicious plot twist,"

because I've always
loved Polish food,

and this just gives me
more reason to love it.

Okay, dry ingredients
are combined,

next are my wet ingredients.

A block of cream cheese,

and that is what makes this
cookie dough special, in my opinion.

It also makes it similar
to the rugelach dough I make.

They both have that delicious
tang from the cream cheese.

And one cup of softened,
unsalted butter.

I'll zest in half a lemon.

The lemon with the cream
cheese together is so good.

Also kind of reminds me of the
hamantaschen dough that I make every year.

Also kind of reminds me of the
hamantaschen dough that I make every year.

Hamantaschen, rugelach,
kolache cookies,

they come from the same
region, so they're closely related.

And a splash of vanilla.

And I'll beat this until
it's creamy and combined.

[whirring]

While this is mixing up,
I'll separate out an egg.

I'll use an egg white
in the dough

and then save the egg yolk
as an egg wash later on.

And then gradually
add my dry ingredients.

And then gradually
add my dry ingredients.

I'll reduce the mixer to low so
they don't go flying everywhere.

So, kolaches are originally
a yeasted cake,

so they're puffier and fluffier.
And they're filled with fruit.

But over time,
this cookie version emerged.

And I really love them.

Especially the next day,

when the fruit absorbs into the
cookie, and they get a little soft.

- [mixer winds down]
- Okay.

That's combined. I'll grab
some plastic wrap.

I'll divide it in half
and wrap it up,

patting it into a square.

I'll wrap up the other half
of the dough now,

I'll wrap up the other half
of the dough now,

and then stick 'em
in the refrigerator,

for an hour to firm up,
and then I'll roll 'em out.

My dough is firm,
it's ready to roll out.

My counter is dusted with
some flour so it doesn't stick.

I love forming cookies.

Cut-out cookies,
any sort of cookies.

I'll dust with
a little more flour.

I'll roll this out, until it's
an eighth of an inch thick.

So, it's pretty thin, but the
dough will be eventually

getting folded up onto itself.

I like how dainty
these cookies are.

I like how dainty
these cookies are.

I'm rotating the dough
as I roll it out,

to ensure that I'm
rolling it out evenly.

I wanna try to maintain its
square-rectangle shape,

because ultimately
when I cut these out,

I'll just cut them out
into squares.

There are a few different shapes
that kolache cookies come in.

But the ones that I'm making
look like bow ties.

They're really pretty and you
can see the jam poking out.

To cut out squares, you could
use a square cookie cutter,

you could use just a knife.

You know me. I'll take any
excuse to use my accordion cutter.

You know me. I'll take any
excuse to use my accordion cutter.

Just like the accordions
in the polka bands in Poland.

I'll divide this now
into three inch squares.

And then the other way.

[chuckles] Now I can breathe.

Look at all
these perfect squares.

I've got a baking sheet
that's lined with parchment

and dusted
with a little flour.

I'll dollop out a teaspoon
of jam to the center.

You can use any kind of jam.

I'm using cherry jam today.

Anytime jam is in a cookie
when it bakes up, it gets

kind of chewy and gummy,
almost like candy. So good.

kind of chewy and gummy,
almost like candy. So good.

I'll fold one corner up
over the jam,

dot it with a bit of egg wash.

This is the yolk left over
from making the dough,

beaten with a splash of water.

This'll be the glue to
hold these cookies together.

And then I'll fold the opposite
corner up, and give it a press.

Like a little bow tie.

So, I'll repeat this pattern
with the rest of the cookies,

and then I'll bake at 375
degrees for about 13 minutes,

until they're puffed
and lightly golden.

I think I'm smelling
that cherry jam.

[in sing-song voice] Yay!

[in normal voice] They baked
up so nice, they held their shape.

And I love how some of
the corners got a little darker.

They'll be kind of crispy that
way. Okay, I'll plate them up.

And dust with powdered sugar.

This is so satisfying. Ta-da!

Just make it snow.

These are so pretty.

These are so pretty.

I think I want this one.
Has a lot of jam in it.

Mmm. Mmm.

They're soft, they're buttery,

that tang from the
cream cheese is delightful.

It's tasty being Polish.

Coming up, the secret
to making perfect pierogi.

[sizzling]

What kind of Polish feast
would it be,

if I didn't make pierogi?

I'm making my cheese-filled
pierogi, which are chewy dumplings

filled with fluffy ricotta,
salty bacon,

sweet cooked onion,
what's not to love?

I'm starting by
crisping up my bacon.

I'm rendering the fat, so that I
can use it to cook the onions,

and then later on,
I'll finish up the pierogi

by crisping them
in some bacon fat, too.

I have always loved pierogi.

I have always loved pierogi.

I grew up in Chicago, where
there's a huge Polish population.

So, I would eat pierogi
at food festivals,

we'd see them frozen
at the grocery store.

And my mom would get them a lot, so
we would have them for a weeknight meal.

Learning that I was a little
Polish made a lot of sense,

because I'm partially
made of pierogi. [chuckles]

Okay, I'll get my bacon
out of the pan.

Ensure it's spread to a wire
rack so that it stays crispy.

I'll set this aside, and then
drain off most of my fat,

leaving some of it in the
skillet to help cook the onion.

leaving some of it in the
skillet to help cook the onion.

Pour into a heat safe
vessel, obviously.

I've got one large white onion
that I'll finely chop.

This'll add some really
lovely sweetness,

both to the filling and to
the pierogi at the end,

'cause when I crisp them up I'll top
them with some of this onion as well.

I've never been to Poland. The
closest I've gotten was Hungary.

I recently learned that
there's actually

an official Polish-Hungarian
day of friendship,

that is celebrated in
Poland and Hungary.

It makes sense.

I'll toss this onion
into the skillet.

I'll toss this onion
into the skillet.

I'll stir these around and let
them cook over medium high

for a good 10 to 12 minutes,

so that they can get brown
and softened and extra sweet.

While my onion
finishes up cooking,

I'll get going
on the rest of my filling.

I've got some
ricotta cheese here,

which will be fluffy and creamy
and hold everything together.

I'll add one cup of it.

And then I've got
a baked potato.

It's been going at 350 for an
hour, and then it's cooled slightly.

And I'm not even gonna
peel it. I love the peel.

And I'm not even gonna
peel it. I love the peel.

Gets extra fiber.

So, I'll just
coarsely chop it,

to break up any big pieces of
peel and make it easier to mash.

Potato pierogi are the ultimate
carb on carb action. [chuckles]

And then throw cheese into
the mix and... Heck, yeah.

And I'm hashing this
to taste. Okay.

Lots of chopped chives for
freshness. And it looks so pretty.

Like little confetti.

I'll chop and add
most of my bacon.

I'll reserve some of it for
sprinkling on the pierogi at the end.

I'll reserve some of it for
sprinkling on the pierogi at the end.

This filling is basically
the ultimate baked potato

with all of its toppings
mushed right up.

I'll add a bit more salt,
and this is just to taste.

And some black pepper.

Onion is brown,
it's smelling sweet.

I'll add half of it
to the filling,

and then reserve the other
half for when I saute the pierogi.

I could eat this filling alone
and be satisfied.

Mmm.

Mmm.

I'm getting excited.

Let me get my dumpling dough.

What I love about pierogi
dough is that it's soft,

and chewy, and enriched.
It's also really easy to make.

Just whisk together
flour and salt,

then make a well,
and pour in a combination

of warm water, Greek yoghurt,
and an egg.

Mix that until you get
a shaggy dough.

Knead until it's soft
and slightly sticky.

And let it rest in the fridge
for one hour.

And let it rest in the fridge
for one hour.

Now it's time
to roll and stuff.

I'll dust my counter
with a little flour.

And roll this out until it's
an eighth of an inch thick.

The process of making pierogi
isn't too far off

from the process
of making a potsticker,

which I grew up
making all the time.

But what's different about the
dough is that added egg and the dairy.

So, the dough is softer and
richer, and really, really good.

Okay.

And I will cut out my circles
using a three inch cookie cutter.

And I will cut out my circles
using a three inch cookie cutter.

Fill it with a heaping
tablespoon of my filling.

And then fold these
into a half moon shape,

pinching the edges to seal.

I'm gonna pinch them really
well, to lock in all this filling.

I'll curl the edges over
onto themselves

and give 'em a good pinch,
just like that.

Like a little smile.

I'll place this
on a baking sheet

I'll place this
on a baking sheet

that I've dusted
with some flour,

and keep on shaping.

I'm ready to cook.

I've got some boiling
salted water here.

I'll cook these in batches,

and boil them for a few
minutes until they float to the top.

I know a three-year-old dumpling
fiend who is going to love these too.

While they cook, I'll get my reserved
bacon fat heating in my skillet.

Okay, we've got some floaters.

I'll get them
out of the boiling water,

and shake off as much
excess water as I can.

I don't want too much water
hitting the hot pan with the bacon fat

I don't want too much water
hitting the hot pan with the bacon fat

and making them too spitty.

That sizzling is what
I wanna hear.

I'll allow these to cook
undisturbed over a medium high heat

for a few minutes per side, so that
they can develop that crisp texture.

And you could definitely
prep a huge batch of these

and keep them in the freezer.

And they could boil from frozen,
just add on another few minutes.

Oh! Look at that color!

That's exactly
what I'm looking for.

I'll flip these over and get them
that color on the other side, too.

I'll flip these over and get them
that color on the other side, too.

All right. I'll add
some of my reserved onion,

and crumble in some
of my reserved bacon,

to get a double dose
of bacon and onion,

both in the filling
and outside.

I love serving it like this because you
have more texture more flavor that way.

What is more delicious
than a pile of pierogi?

I'll dollop on
some sour cream

for necessary
cooling creaminess.

And sprinkle with chives.

Oh, yeah, it's happening.
And black pepper.

Oh, heck, yeah.

That is the most
wondrous combination.

They're crispy, they're chewy,
they're cheesy and salty.

[sighs]

That is a pile of plump
perfection, right there.

I'm gonna have another bite,

and then I'm gonna fry up
the rest of these.

Next, a stunning soup that combines
all the best parts of Polish cuisine.

Next, a stunning soup that combines
all the best parts of Polish cuisine.

[hens clucking]

[sizzling]

For a soup that'll warm

both your belly and your soul,

I am making white borscht.

It's velvety smooth
and jam packed

with creamy potatoes
and smoky kielbasa.

And it's really easy to make,
it's a one-pot wonder.

I used to think I wasn't a borscht
person, because I don't like beets.

But then, in my
Polish food research,

I discovered that there is a
white borscht that is potato based.

I discovered that there is a
white borscht that is potato based.

I was like... Ah!

I guess I am a borscht person.

This is the borscht for me. No beets,
just potatoes. And other tasty things.

To start, I've got an onion,
some leeks, parsnips and celery,

softening in some butter
with salt and pepper.

And these are just
coarsely chopped.

Eventually this soup
gets pureed,

so don't worry about bringing your best
knife skills to this one. [chuckles]

Okay, my veggies are soft.

I'll toss in some garlic.

Let it cook just for a minute.

So, white borscht is popular
in both Ukraine and Poland,

So, white borscht is popular
in both Ukraine and Poland,

and it's traditionally eaten
as an Easter soup.

Leeks always
remind me of Easter,

so the leeks in here
give me those spring vibes.

Okay, I'm smelling
that garlic.

I can pile in a pound
of Yukon gold potatoes.

These are so creamy
and buttery.

I'll toss in a bay leaf, to infuse
the soup with herbaciousness,

and then bring it together with six
cups of low sodium chicken stock.

And now, I'll also plop in an
entire, whole kielbasa here,

And now, I'll also plop in an
entire, whole kielbasa here,

one of my favorite
Polish foods.

It's a smoky pork sausage.

I'll stir it around and bring it to
a boil, and then, as it simmers,

the kielbasa will infuse
the soup with its smokiness,

and the soup will heat up
the kielbasa. So it's a win-win.

This has come to a boil.
I'll reduce it to a simmer,

and let it cook for 15 minutes
until the potatoes are tender.

I'm smelling that smokiness
and the potatoes are soft.

I'm ready to blend this up,
but first, I'll take out the bay leaf.

I'll also get
the kielbasa out.

I'll also get
the kielbasa out.

It's plumped up
and it's hot and steamy.

I'll let this cool before I slice it
up and add it back into the soup.

Now, one of my favorite things
about this soup

is that sourdough bread
is added.

It helps thicken up the soup,
and it also adds

that great sour flavor.

And a quarter cup
of pickle brine

will contribute acidity
and brightness.

Okay, I'll stir this around.

- Okay.
- [tapping]

And the easiest way to blend up
a hot soup, is to keep it in the pot

and use a hand blender, but you could
also ladle it into a regular blender too.

and use a hand blender, but you could
also ladle it into a regular blender too.

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

[whirring]

Okay.

- [blender stops]
- That's looking smooth.

I'll add back in the kielbasa.

I love big, thick slices.

As far as soups are concerned, this is
a pretty quick and easy weeknight meal.

This is like
the definition of cozy.

This is like
the definition of cozy.

I'm gonna make a bowl.

Gotta make sure to get
a lot of kielbasa.

I've also got some sour cream.

It'll add richness and help cool it
down, so I don't burn my mouth off.

Sprinkle on some pickles.

A little fresh dill
will be pretty,

and also echo the dill flavor in
the pickle brine and the pickles.

Cute. And lastly,
some black pepper.

Cute. And lastly,
some black pepper.

That is such
a pretty bowl of soup.

I love accessorizing
all my soups.

Yay! It's almost
too pretty to eat.

No, I'm diving in right now.

Thank you to sour cream
for cooling down my soup

so that I can
take a bite immediately.

Mmm.

Mmm.

It is so creamy and hardy,

but the sourdough and that
pickle brine brighten it up.

Let me tell ya, this is
one stupendous soup.

Still to come, this sour ingredient
rocking my pancakes world.

For a crispy, salty side
to our Polish inspired feast,

I'm frying up
sauerkraut pancakes.

They're briny, they're satisfying,
and they are so easy to make.

So, I'll start with the star
of the show, the sauerkraut.

I love this stuff.
It's fermented cabbage, and...

[sniffs]
...it's pretty healthy, so...

...I'm gonna
consider it a salad.

It's important
to drain the sauerkraut

of as much moisture
as you can,

to ensure that
these pancakes get crispy.

to ensure that
these pancakes get crispy.

This is very similar
to a latke,

or really, a kimchi pancake,

which was my original
inspiration for these,

since it's another kind
of preserved cabbage.

So, I just figured...
Sauerkraut. Big in Poland.

Also big in my world,
because I love it so much.

So, I'm frying it up
into a pancake,

and nothing bad ever came of
frying something in a pancake.

I'll use a spatula to press
out as much moisture as I can.

And in a crazy turn of events,

And in a crazy turn of events,

I discovered that sauerkraut
sort of originated in China,

and eventually made its way
over to Central and Eastern Europe.

So, there's
the Chinese element,

the Polish element,

and the latke-like element.

This is all of me
in a pancake.

Okay. I'll let this drain while
I mix up my dry ingredients.

I've got a cup
of all-purpose flour,

a quarter cup of cornstarch, which
will help the pancakes get crispy.

A tablespoon of sugar,
a teaspoon of salt,

A tablespoon of sugar,
a teaspoon of salt,

and some black pepper in here.
And then crack in two eggs.

Pour in a cup of water.

I'll zest in half a lemon for
some great brightness and depth.

I remember making sauerkraut
in Brooklyn a few years ago.

It blew my mind that to start
sauerkraut, you basically just need

shredded cabbage and salt.

Then you knead it together
and you soften the cabbage

and then you let it ferment
for a few days.

I love a funky sauerkraut.

I love a funky sauerkraut.

This is it for my batter.

This will hold
everything together.

I'll fold in some
other tasty things.

I have sliced scallions and shallots
for extra flavor and color and crunch.

My sauerkraut is well
drained now, so I can add that.

And lastly, I'll chop up
some dill to toss in.

I'll combine this completely.

And meanwhile, I have my
big skillet heating up here.

Just like any fried fritter,

you wanna make sure
that the skillet is hot enough.

you wanna make sure
that the skillet is hot enough.

Otherwise,
they won't get crispy.

My batter is combined.
I'll get some oil in my pan.

This is just neutral oil.

And then scoop in some batter to
make about a four to five inch pancake.

I'll space these out evenly,
and cook them on this side

over medium heat for a few
minutes, until they're golden brown.

Flip them, and then you let them get
golden brown on the other side as well.

There's actually a lot
of sauerkraut in this region,

because there are so many
people with German ancestry.

Everything's connected.

Everything's connected.

I am seeing these golden
brown edges, I am gonna flip.

Sticks the landing.

That is GBD, golden brown
and delicious.

Okay. I'll keep it going
on the other side,

until it's this beautiful and
golden brown there, too.

Just like making latkes.

Okay, these are looking great.
Ooh, I just got a whiff of dill.

I'll transfer these to a wire
rack to remove any excess oil.

I'll sprinkle them
with some flaky salt.

Before I fry up more, I'm gonna
plate one up so I can taste test it.

Before I fry up more, I'm gonna
plate one up so I can taste test it.

I'll dollop with some
plain Greek yoghurt.

You can also use sour cream.

Anything creamy and tangy, to be
a nice balance to the hot, fried thing.

A few tears of dill,
so pretty!

And some black pepper.

[sighs] Oh, that's
smelling good.

In I go, a little sour cream,
a little dill.

[crunches]

Mmm.

Mmm-hmm.

It's like a briny latke.

That's heavenly.

It's crispy, it's salty,
it's creamy from that yoghurt.

It's crispy, it's salty,
it's creamy from that yoghurt.

Dang, that's a good pancake.

As they say in Poland...

Smacznego. It's time to eat.

[applause]