Girl Meets Farm (2018–…): Season 2, Episode 12 - Big Game - full transcript

MOLLY:
The big game is here,

and we've got friends
coming over to celebrate,

so I'm making a pre-match
warm-up feast.

It's gonna be a fun DIY affair.

There's my famous
mac-'n'-cheese bar

with lots of tasty toppings...

-That's brilliant.
-It's so good.

...my crispy oven fries
with a feta red-pepper dip...

my little twist
on Scotch eggs...

and, lastly, super-cool

peanut-butter blondie
ice-cream sandwiches.



Now I just need to work out
which team I'm rooting for.

Go, team!

Oh, yah. Mmm!

Hey! This is me -- Molly Yeh.

I'm a cookbook author
and food blogger.

[ Ding! ]

This is my husband, Nick.

This is our new addition...

and this is our home,

our farm on the
North Dakota/Minnesota border,

the place where I eat,
sleep, and breathe food.

[ Camera shutter clicks ]

These look like a party.

My food is a delicious mix



of my Chinese and Jewish
heritage

and a taste of the Midwest.

♪♪

For tonight's big game,

I'm putting together
a delicious finger-food menu

with some awesome
DIY mac 'n' cheese.

And for dessert, I am making
my peanut-butter blondie

ice-cream sandwiches

that are chewy
and a hand-held sweet treat

that are sure to cheer you up
if your team is losing

or distract you if you're
a little bored from the game.

To start, I'm gonna mix up
my dry ingredients.

I'll grab 1 1/2 cups of flour...

3/4 of a cup of sugar...

3/4 of a cup of brown sugar,

which will lend that signature
blondie, molasses-y flavor.

3/4 of a teaspoon
of kosher salt...

1/2 teaspoon of baking powder...

and a teaspoon of cinnamon,

which goes really nicely
with the peanut butter.

And now I'll whisk this
all together.

Ice-cream sandwiches, for me,
are all about the texture.

I hate it when I get
an ice-cream sandwich

and the cookies are too stiff,

that the ice cream
squirts out the sides.

And so with these blondie
ice-cream sandwiches,

the soft chewiness
of the blondie

meshes really well
with the ice cream

so you can get
a nice, clean bite.

My dry ingredients are combined,

and now I'll mix up
my wet ingredients.

I'll add three large eggs
to a bowl.

♪♪

And now I'll add
3/4 of a cup of peanut butter,

which adds such incredible

nuttiness and richness
to the blondies.

And I'm using unsweetened
peanut butter here

because there's so much sugar
in the blondie already.

I don't want these
to be too sweet.

But any nut butter will do.

Okay, now I'm gonna add
3/4 of a cup of butter

that has been melted
and slightly cooled.

I don't want it to cook my eggs
when it mixes together.

I'll just pour this right in.

And then I'm gonna add
2 teaspoons of vanilla.

And now I'll whisk this
all together.

Don't want to get
my jersey dirty.

blondies should not
be overlooked

as an ice-cream sandwich
component.

Dare I say, they're almost
better than cookies.

♪♪

Okay. This is combined
and really smooth and creamy.

And now I'm gonna add
the wet ingredients

to my dry ingredients.

These ice-cream sandwiches, you
have to make them in advance

so they have time to firm up,

so they're a great
make-ahead dessert for a party.

It's very thick,
but that's exactly what I want.

And now I'll grab
my baking pans.

I have two baking pans here,

and that's because I'm gonna
make two sheets of blondies

and then sandwich them
with ice cream

to make basically
a big ice-cream cake,

and then I'll cut those
into cubes

so that they can be individual
ice-cream sandwiches.

So I'm gonna divide my batter
between the two pans.

And they've been
greased and lined.

And I'm just eyeballing this.

They don't need to be perfect.

And I'll spread
the batter out evenly.

They'll be very thin
in the pans,

but when it's all stacked up
with the ice cream

and you're getting two layers
of these blondies,

they'll be very thick
ice-cream sandwiches.

And you don't have to make these

into individual
ice-cream sandwiches.

You could bake these blondies
in round ice-cream pans

and stack them up
into an ice-cream cake.

And these are ready to go.

These will bake at 350
for about 23 minutes

until a toothpick stuck
into the center comes out clean.

♪♪

My blondies are looking great.

They're set in the center
and browned around the edges.

And I can smell
that peanut butter.

I'm gonna let these cool
in their pans,

and then I'm gonna assemble
them into ice-cream sandwiches.

♪♪

My ice-cream sandwiches
are ready to assemble.

I have some vanilla ice cream
that I've been softening

at room temp
until it's spreadable.

You can use any kind
of ice cream.

So, I'm just adding
some nice big scoops

to the top
of one of my blondies.

And then I'll spread it around
with an offset spatula

to create a thick layer
of ice cream.

♪♪

So I'm just making sure
that it's roughly

to the edges of my pan.

♪♪

And now I'll take
my creamy peanut butter

and dollop it all over the top.

♪♪

And then I'm gonna swirl it
through my ice cream.

And I don't want to mix it in
fully into the ice cream

because I want to see
those peanut-butter ribbons

all throughout.

Everybody's gonna love these
at game night.

I can sense that my ice cream

is really starting
to get melty now,

so I'm going to add the top
layer of my blondie to this.

I'm using the wings
of the parchment paper

to lift my blondie out.

And, at this point,
because it's cool,

it's firm enough
to flip over like this.

And now I'm just
placing it right on top.

And I'll give it a firm pat

to even out that ice cream
and make sure it all sticks.

Now I'm gonna let this
set in the freezer

for at least four hours,

and then I'll cut it
into squares.

Coming up, I've got
a few helpful tricks

for making the perfect
Scotch egg.

That is so crispy.

Then it's on to a real
mac-'n'-cheese extravaganza

with more toppings and mix-ins

than my guests
will know what to do with.

I'll wrap things up
with my crispy oven fries,

complete with
a feta red-pepper dip.

Then it's game time.

♪♪

There is nothing I don't love
about a Scotch egg.

They are perfectly boiled eggs
wrapped in savory meat,

breaded and fried for
a deliciously perfect crunch.

To start, I have some
soft-boiled eggs
that have been peeled,

and they've gone in an ice bath
to stop their cooking.

I also made a few
hard-boiled eggs for myself

'cause I'm preggers.

Now I'm gonna mix up
my meaty coating.

I'm gonna use ground chicken
and 4 scallions.

And Scotch eggs are
typically made with sausage,

but this particular recipe
is inspired by a Scotch egg

that Nick and I had on our first
weekend trip together to Boston.

We ate at a restaurant there

that had Scotch eggs
wrapped in pot-sticker filling,

and I thought that was just
the most brilliant thing ever.

So I'm gonna get
these scallions in here.

And then I'm gonna add
2 teaspoons of ground ginger.

And I love the zinginess
that this adds.

Next, I'll add
4 teaspoons of sugar.

This meat mixture
is sweet and salty

and, like,
everything in between.

It's gonna make these
Scotch eggs so flavorful.

Next, I'll add some soy sauce,
some rice vinegar.

Get that acidity in there.

Some crushed red pepper
for heat.

And fresh black pepper.

♪♪

And then I'll just
mix it all up.

I love Scotch eggs.

I tried my first one
when I went to London.

I tried them
with hard-boiled eggs

and soft-boiled eggs
and different kinds of meat,

and they were all delicious.

My ground-chicken mixture
is all mixed up,

and it's smelling so good.

I'm gonna grab a tray
to put my Scotch eggs on.

And now the fun part
is assembling these.

And I have a little trick
up my sleeve to make it easier.

I start with a piece
of parchment paper.

And I'm gonna pad out
a round of the mixture

onto the parchment paper.

It's kind of sticky,
but that's good

because then it'll stick
to the egg.

Now I'll take an egg,
and I'll roll it in flour.

And this will help
the meat stick.

And then I'm gonna place the egg

right in the center
of my meat circle.

And then I'm gonna use
the parchment paper

to help the meat fold up
all over the egg.

And I want it to be
fully coated in the meat.

So I'm gonna kind of, like,
smush it and zhuzh it,

just make sure
I get all surfaces

of the egg covered in meat.

I'm making a meatball
with an egg inside.

So I'm gonna place this
on my tray,

and then once I have all
of these eggs covered in meat,

I'll get to breading them.

♪♪

I am almost ready
to bread my Scotch eggs.

I've got some flour set up,
then some beaten egg,

and now I'm gonna season
some bread crumbs.

And I'm using panko bread crumbs

because they're gonna get
extra crispy when they're fried.

And now I'm gonna season these
with some more ginger...

just to drive home
that ginger flavor.

And some salt and pepper.

♪♪

-Hello!
-Hey!

-What are you doing?
-I was just passing through.

Oh, my gosh.
What do we got here?

Do you want to make
Scotch eggs?

There's none --
There's none already made?

No, we have to make them!

-Participate in the...
-In the forming of them.

-...making of them?
-In the breading of them.

-Okay, how do your hands look?
-Hmm.

Honey, you go wash them,
and then we'll go make them.

Good idea.

♪♪

Have you ever
done this before?

I feel like
I provide more value

on the back end
of the process.
Yeah?

Like more of, like, a...
Taste tester?

-Eating.
-Mm-hmm.

-So, you roll it in flour.
-Okay.

And then
you roll it in egg.

And the flour helps
the egg stick,

and the egg helps
the breadcrumbs stick.

I use one hand
for the wet mixture

and then one hand
for the dry mixtures,

and that keeps everything
as clean as possible.

And then you'll roll it
in the breadcrumbs

and get them nice
and evenly coated.

And this is gonna become
our crunchy coating.

You think
you can handle that?

I think together...
We can get it done.

...we can do this.

♪♪

We have a game-day party
every year,

partially because this one
had to get a massive TV,

so our house is the go-to
TV-watching house now.

-Sorry, not sorry.
-[ Laughs ]

My oil is
just about heated.

I'm gonna let my oil heat up
till 350 degrees.

And these are frying
for about 4 minutes.

They're gonna get
golden and crispy,

and the meat will cook
in that time,

and they're just
gonna be so good.

How do you time this for,
like, optimal, kick-off...

-Consumption?
-...consumption?

Well, I think
these are really good

hot or at room temperature.
Okay.

So I could hold them in the oven
until our friends get here

or we could just...
eat them all.

-Eat them before they show up.
-And then they won't even know.

Okay, we are almost
ready to taste.

Ooh, look how golden
and crispy this is!

Oh, my gosh.
Can I eat it?

Yes!

I have a hard-boiled egg for me
and a soft-boiled egg for you.

-Mm-hmm.
-Are you ready for this one?

This one's gonna be,
like, really cool.

-Ah!
-Ha!

Ah! Look at that!

Do you want mustard
for yours?

-Nope.
-I like mustard.

This looks so good.

[ Laughs ]

♪♪

-Mmm, mmm, mmm!
-Mmm!

That is so crispy.
And meaty. Deep-fried meat.

I don't think you need
anything else on the menu.

I'm just gonna
fill up on these.

All of these?
Okay. Done.

Well, no, but wait until
you see what I'm making next.

-Mmm.
-[ Chuckles ]

MOLLY: Coming up, I'm making
sure that there will be

something for everybody
at the Yeh mac-'n'-cheese bar.

And I'm crisping up
some oven fries

and whipping up a perfect dip
for tonight's big game.

♪♪

I am about to make
all of my fantasies come true

because I am making
a mac-'n'-cheese bar

with hot dogs and bacon

and all of the other greatest
mac-'n'-cheese mix-ins

so that my guests
can personalize their own.

I'm chopping up an onion here,

and I also have some
macaroni noodles

boiling in some salted water.

I'm boiling them
until they're al dente.

Okay. Now I'm gonna drain them.

And I'll just set these aside
while I make my cheese sauce.

I have a heavy bottom pot
heating up here,

and I'm going to melt
6 tablespoons of butter.

And now I'll add my onion.

I'll give it a pinch of salt.

And I'll cook it until the onion
is soft and translucent --

a few minutes.

And meanwhile,
I'll grab my seasonings.

Okay, I'm gonna add
a little bit of heat

with some cayenne pepper.

Some sweet paprika,
which will add great smokiness.

Just the tiniest bit of nutmeg

is going to add
a slight bit of warmth.

I'm gonna stir this around

and let it cook
for about another minute.

♪♪

I think the best mac 'n' cheeses
have a combination of cheeses.

I'm using Gruyère, Brie,
and some salty Parmesan.

Okay, my onions are looking
and smelling delicious.

Next, I'm going to add
1/2 cup of flour,

and the combination
of the flour and the butter

is going to create a roux,

which is just a fancy word
for a flour-and-fat paste.

I'm gonna cook this for about
a minute while stirring,

and that's gonna help
the flour flavor cook off.

Okay, and I'm ready
to add my milk.

I'm gonna add 6 cups of milk
in 2 batches

that it thickens up evenly.

And when the milk combines
with that flour-fat paste,

it's going to start to thicken.

♪♪

My sauce is looking great.
It's thick.

It is ready for the cheese.

I'll sprinkle in my Gruyère.

I'm gonna stir it around
and let this melt,

and then I'll add my Brie.

And this Brie
has had its rind removed,

and it's been cut up into cubes.

And I'll let this
melt down, too.

It smells so good.
Okay, I'm gonna taste it.

Oh, my gosh. Mmm!

♪♪

That Brie hits you
in the beginning,

and then the Gruyère comes in.

And there's a kick at the end.

I guess I dumped in
a lot of cayenne.

I'm gonna season this
with salt and pepper.

I am ready for the noodles.

If they firmed up a little bit

while they're sitting
in the colander,

you can just break it up
a little bit with your spoon.

And I'll pour these right in.

This is the most beautiful thing
in the world.

Ah, this pot
was the perfect size.

Now I'm gonna gently fold
all of these noodles in

to get them evenly coated
in the cheese sauce.

♪♪

Okay, this is almost ready
to bake.

I'm gonna add a crunchy
topping first, though.

I'm gonna sprinkle the top
with panko breadcrumbs.

All over.

I like a nice,
thick crust on top.

And then I'll sprinkle it
with Parmesan

and also some black pepper

'cause it looks pretty
and tastes good.

♪♪

Okay. This is ready to bake.

I'm gonna bake it at 400 degrees
for about 15 minutes

until it's golden-brown on top
and bubbling around the edges.

♪♪

It looks amazing!

The topping is crispy and brown.

This is gonna be a huge hit.

♪♪

My crispy oven fries
with feta red-pepper dip

are gonna be the perfect nosh
for watching the game.

I have some potato wedges

soaking in really cold,
really salty water.

I'm gonna drain these,
and I'll pat them dry

to help them
get crisp in the oven.

And now I'll dump these out,

and then I'm gonna
drizzle them with butter.

♪♪

I'll toss these around

to get them evenly coated
in the butter.

And I will sprinkle them
with salt and pepper.

♪♪

Okay, now I'm gonna
roast these at 450

for about an hour
until they're golden-brown,

and I'm gonna flip them
halfway through

so they can get crispy
on both sides.

Still to come, I'm making

the perfect complement
to my fries --

my feta red-pepper dip.

Then it's time
to kick this thing off.

♪♪

MOLLY: While my fries
are crisping up in the oven,

I am making one of my
all-time favorite condiments.

My feta red-pepper dip

has so many delicious,
flavorful ingredients,

and it's so easy.

I am starting with
some roasted red peppers,

and I'm gonna add half of
this jar to my food processor.

And next I'm gonna add
some roasted walnuts.

Next, I'll add some heat
with some crushed red pepper.

And some cumin.

I'll throw in a clove of garlic.

And I'm gonna add
some lemon juice for acidity.

A couple of tablespoons
of olive oil

will bring this all together.

And I always like
to measure out oil first

if I'm gonna be adding honey

because then my tablespoon
is coated in oil,

and it prevents the honey
from sticking to it.

And this dip is actually
inspired by muhammara,

which is a Syrian
red-pepper dip

that's sweetened typically
with pomegranate molasses.

But around these parts,
I can find honey.

I can't always find
pomegranate molasses.

So I sweetened it with honey.

And then I'm also
going to add my feta,

and this makes it
a cheese sauce.

Now I'm gonna season it
with salt and pepper.

♪♪

And now I'll pulse this
until it's combined,

but I still like having some
of those larger chunks of feta

and pepper and walnuts in there.

So just a few times will do it.

♪♪

Okay. It's looking great.
I'm gonna give it a taste.

Ohh! Mmm!

I can really taste
those walnuts.

I'm gonna add
a little bit more salt,

and then I think
that'll be good to go.

♪♪

I'll transfer this
to my serving dish.

Okay. Let me check on my fries.

These look awesome.
I've got to try one.

♪♪

Oh, my gosh.
Look how crispy that is!

[ Crunch ]

Did you hear that?

It's so golden and beautiful.

And I can see tiny flecks
of salt on it.

It's kind of like
a big potato chip.

♪♪

[ Crunching ]

Mm-hmm. Mmm.

That salty fry
with a slightly sweet dip

is so many kinds of perfect.

These are going to be amazing
for the game.

♪♪

It's almost game time, so
I'm getting all of the toppings

for my mac-'n'-cheese bar
together,

and I'm putting everything out
in cute dishes

so my guests
can just help themselves

to whatever mix-ins they want --

hot dogs, crispy bacon, peas,
kale chips, roasted red peppers,

ketchup, ranch, hot sauce,
and everything-bagel seasoning.

♪♪

[ Laughter ]

This is mac 'n' cheese.
Get a big bowl of that.

And then add any toppings
that you want.

WOMAN:
It smells so good.

MAN: Oh, you can put
some hot dogs in there.

-Use your hands!
-They're finger foods, right?

The Scotch eggs
are wrapped

in Asian-flavored
dumpling filling.

WOMAN: Ooh! Yum!

Guess who made
the Scotch eggs.

-Who?
-No way!

-Nuh-unh!
-Seriously?

MAN: No, he didn't.

♪♪

MOLLY: One more thing
before the game starts.

I hope you guys saved room.

♪♪

These are peanut-butter blondie
ice-cream sandwiches.

We're all winners today.

[ Laughter ]

-Oh, my gosh.
-Very good.

-Whoa!
-Yum, yum, yum, yum!

ALL: Cheers!

[ Laughter ]