Girl Meets Farm (2018–…): Season 3, Episode 1 - New Classics - full transcript

Molly: My dad is coming
for a visit today.

-Smells so good.
-I'm cooking.

Oh, my gosh.

You really are cooking.
-And cooking a child.

Molly: And I'm making my version
of some delicious classics.

I'll start out by
fixing up dad's favorite

coconut cream pie,
which is super silky and sweet.

The famed
coconut cream pie.

A savory salt and
vinegar potato galette.

It's just layers of tastiness.
-Mmm. Awesome.

Molly: And my tribute to my
hometown,



a chicago dog meatloaf

to go along with
crisp wedge salads

with feta cream and bacon.

-Good job.
-Yay.

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.

♪♪

my dad's in town to visit,

so I am bringing
one of his all-time

favorite foods to the table --

his coconut cream pie.

I finally asked
him for the recipe

so I could learn how to make it.

It's gonna be so good.

To get started, I'm
gonna make the crust.

I'll grab some coconut oil

and some shredded,
unsweetened coconut.

He makes the crust using these
crunchy chocolate cookies

that are in the shapes of cats.

So the ingredients
call for 80 cats,

but any crunchy
chocolate cookie will do

and about 2 cups of them.

I'm gonna hold my crust
together with some coconut oil,

which is gonna just up the
coconut-y-ness of this pie.

I'm gonna get 5 tablespoons.

And this is
unrefined coconut oil

because it has that
coconut flavor.

And then I'll pulse this
until the mixture is mealy.

♪♪

okay, it's starting
to hold together

in the food processor,

so I know that it's just
about ready to form a crust.

The last thing I'm gonna
add is some coconut.

This pie has coconut
in so many forms.

There's the coconut oil,

there's coconut in the crust,

coconut in the pudding filling,

and of course, I'm gonna
add some coconut on top.

So I'm adding a 1/3 cup
of coconut here,

and then I'll pulse a few
more times to combine.

Okay, this is looking great.

I'm going to get it into my pan.

So one thing that
my dad always does

when he makes this
is that he makes it

in a springform pan.

So, I'll dump my
crust into the pan.

Flatten it out all
around the bottom.

You can also use the bottom
of a measuring cup to help.

It's important to pack it firm
and then also to bake it because

that'll make the whole
crust one big cookie.

Oh, it smells so
good and coconut-y.

All right, this is
ready to be baked.

I'm gonna put this in the
oven at 325 for 25 minutes.

And meanwhile, I'm
gonna toast some coconut

for the top of my pie.

I like using these
big, giant flakes

because they look pretty,

but the shredded
coconut will work, too.

I'll just pour about
a 1/2 cup of this

into my dry skillet.

So, toasting the
coconut is gonna add

great depth of
flavor to this pie,

and it'll also add
a crispy topping.

My dad's gonna be a
grandfather for the first time.

I think he's gonna
be great at it

because he has a lot of energy

and he can be really silly.

He has grand-dogs
and grand-chickens,

but this is gonna be his
first actual grandchild.

I told him over video chat

and he made the
funniest face ever.

I'm not gonna try
to mimic it but

he got really excited.

Oh, this is looking and
smelling so delicious.

I'm gonna transfer it to a bowl.

And my crust is
almost done, too,

so I'm gonna check
on that in the oven.

Oh, yes, this is looking great.

The coconut is toasted

and I can tell that that crust
is going to be crispy.

And now I'm gonna get started
on my pudding filling.

So I'll grab my eggs, some milk.

All right. Now, I'm only
using egg yolks in this

because they're gonna contribute

a lot of richness
and they're gonna

help my pudding thicken.

It's important to make
sure that my pot is cold

because I don't want the
yolks to cook and scramble.

Now to my pot, I'm going to add
2 3/4 cup of milk,

2/3 cup of sugar,

1/3 cup of cornstarch,

which will help my
mixture get thick,

2 teaspoons of
vanilla bean paste.

I love the flavor of
vanilla bean with coconut.

Vanilla extract will also do.

And then 3/4 teaspoon of salt

to bring out all
of these flavors.

Now I'm gonna whisk this
really well until it's smooth,

and then I'm gonna
turn the heat on

just to prevent those egg yolks

from cooking and
scrambling in my mixture.

Now that it's
smooth and combined,

I'm gonna turn my heat
on to medium high,

and I'm gonna continue to
whisk until it thickens.

The soft, creamy pudding
with the crispy crust

is a great combination.

♪♪

mmm.
It smells so good in here.

Look how thick it is.

The magic of pudding.

I'll just fold in about a cup
and 1/4 of my shredded coconut.

♪♪

I could eat this with a spoon.

Okay, and now it's ready
to go into the pan.

Okay, my dad is totally
going to freak out

when he sees this.

Oh yeah, that's good.

All right, I'll
smooth it out evenly

and I want it to come
up over the cookie crust

so that when it
sets and I take off

the sides of the springform pan,

I can see the three layers.

Okay, and there it is.

That is the base of my pie.

I'm gonna have this
set in the fridge

for about two hours,

and then I'm gonna get
started on some other things.

♪♪

up next, I'm tackling
the ultimate classics --

meat and potatoes.

But I'm shaking things up
with a salt and vinegar galette

with tangy potatoes
and a chicago dog meatloaf.

Just wait, that's
coming up soon.

♪♪

I love potatoes in any form.

And today, I am making my salt
and vinegar potato galette.

I'm thinly slicing some
yukon gold potatoes.

I'm using a mandolin,
but you can use a sharp knife.

I'm getting these to about
1/8-inch thick.

And I have a 1/2-inch
of vegetable oil

that's been heating
until shimmering.

Oh, that's a good sizzle.

These are basically
like, big, thick potato chips

that I'm going to pile
into some pie dough.

Layered with caramelized
onions and parmesan.

I honestly can't think of
anything better right now.

They're lightly browned,
which is perfect.

I'm gonna transfer
them to a sheet pan.

It's lined with paper towel

to soak up any excess oil.

Mmm.

It smells like french fries.

♪♪

chives and potato
go so well together.

And chives just look so
pretty sprinkled on top.

Kind of like green confetti.

I'll get rid of my
paper towel now,

and then I'm gonna
season these potatoes

with salt and pepper,

and then I'll toss
them in vinegar.

And the best vinegar
for this is just

plain old distilled
white vinegar.

It has the strongest flavor

and it's gonna go great
with these potatoes.

Couple good pinches of salt,

some black pepper,
and my chives.

And I'll give this a toss
to get everything evenly coated.

I feel like I need to taste one.

Mmm.

That's amazing.

The only thing that
will make these better

is wrapping them up in pie dough

and layering them with
caramelized onions.

I cannot wait to dive into this.

First I'm gonna do
a quick cleanup.

♪♪

now I'm gonna form my galette.

I'll gather my pie dough,
some parmesan cheese,

and an egg for some egg wash.

I'm using store-bought
dough here,

but of course, homemade
dough will work.

Now I want to roll
out my pie dough

until it's about 12 or
13 inches in diameter.

This is where all the potatoes
and goodness are gonna go.

♪♪

hello!

Hello!

-Welcome.
-Yay.

How was your journey?

Well, pretty good, but
I'm so glad to be here.

It smells so good.

What are you doing?
-I'm cooking.

Oh, my gosh.

You really are cooking.
-And cooking a child.

[ both laugh ]

-awesome.
-Okay.

I'm making a salt and
vinegar potato galette.

-Cool.
-Do you want to help?

-Okay, cool. All right.
-Sure. Put me to work.

I've got some onions that I
have caramelized in butter

and do you want to
put about half of them

in around 8 inches?

We want to leave
a border here,

about a 2-inch border.

-Just half of this?
-Yeah, just half of it,

because I'm gonna layer it
with the potatoes and parmesan.

Awesome.

So what exactly
is a galette?

A galette is basically a
rustic free-formed pie, yeah.

I'm gonna sprinkle it
with some parmesan now.

Now the potatoes.
-So nice.

These have some chives
and salt and vinegar.

Wow.

And now the second
round of layers.

So, another layer
of onions

and it doesn't have to
be a very thick layer.

It smells so awesome.

I can't wait to eat it.
-Me, too.

-How's that?
-Mmm, that's perfect.

-Now what?
-More cheese.

Dogs love cheese.

Okay, so I'm gonna
do the potatoes now.

Oh, wow,
another layer.

Yeah, so it's just
layers of tastiness.

That's a very sophisticated
potato course.

[ laughs ]

okay, to crimp
the edges...

-Yeah, show me, show me.
-I'm first gonna add

an egg wash and that's gonna
help it stick together.

Now, I'm gonna fold up
a little part of it.

Just like that.

And it sticks because
of the egg wash.

And then I'm gonna
fold it over

for the next
little part,

and just make a pretty design.
-Can I try?

Yeah.

And if you mess up,

galettes are supposed
to be rustic.

Okay, rustic.

Looking good.

-Beautiful.
-Yeah and perfect.

You want to give
it a little hug

so it all sticks.
-Hugs, hugs, hugs.

-Perfect.
-Oh, wow.

That looks like one
of those medieval

english hats
that those guys,

like henry the 8th
would wear.

A little hat
off to the side.

[ laughs ]

-oh, wow, smells so good.
-Smell good, good.

So I'm gonna
finish this up.

You should go
say hi to nick.

I think he's
out in the shop.

-Okay, cool.
-Okey-doke?

Thanks for your help.

-Bye.
-Bye. See you later.

Can't wait to eat.

That's my dad
and I love him.

To finish this galette,
I'm gonna give it another brush

of egg wash around the edges.

Egg wash will help the
crust get brown and shiny.

And then I'm gonna sprinkle
it with some flaky salt.

Now I'm gonna stick
this in the oven

at 425 for about 25 minutes
until it's golden brown.

♪♪

now I'm gonna work
on another classic,

a wedge salad.

Some bacon is
sizzling in my pan.

It smells like bacon in here.

This is nice and crispy.

I'm just transferring
it to a paper towel

to soak up any excess oil.

And I'm gonna let this cool
while I make my dressing.

So typically, a
wedge salad is made

with blue cheese dressing,

but I'm using feta today.

I just love the
saltiness of feta.

So I'm gonna add a 1/3 cup
of feta to my blender.

I'll add 1/2 cup of yogurt.

This will make my
dressing nice and creamy.

Sweet paprika, just
for some smokiness.

Some black pepper.

And then I'll thin it
out with some olive oil

and a splash of water.

And I will blend this
until it's smooth.

♪♪

okay, let me taste this.

Just to make sure
all of the seasonings

are where I want them to be.

Mmm. That's gonna go so
good on a salad.

That feta's really salty

and the paprika is the
perfect amount of smokiness.

And I just love this color, too.

It's so pretty.

Next, I'll be making my
chicago dog meatloaf,

and my take on the
classic wedge salad

with crisp iceberg lettuce
topped with delicious feta cream

and crispy, salty bacon.

Plus, my dad finds out that
I made his favorite pie.

♪♪

♪♪

I am making a meatloaf
inspired by a chicago hotdog.

I have a few stale buns here,
which are perfect for making

the binder of my meatloaf.

I'll tear these up
in to a large bowl.

I grew up thinking that
meatloaf was kind of weird.

But this meatloaf, it's
gonna have the pickles

and the celery salt
and all of the things

that make chicago
hotdogs incredible.

This is a chicago hotdog
that has been meatloafed.

That's a verb.

I'm gonna add a few
pinches of poppy seeds

and 1/3 cup of milk.

And I grew up in chicago,

so a chicago dog has a very
special place in my heart.

I've got sport peppers.

Sweet pickle relish
and yellow mustard.

A teaspoon of salt,
1/2 teaspoon of celery salt.

And you always have to
have a sprinkle of this

on a chicago dog.

Black pepper.

A teaspoon of
worcestershire sauce.

I have some onions
that have been chopped

and they're just
softening in my sauté pan.

♪♪

and softening the onions first
will make them a little sweeter,

and that's gonna be
a really nice balance

to the mustard and the pickles
that are going in this mixture.

Two eggs, which will help
this all stay together.

I've got two pounds
of ground beef,

and I've also got two hotdogs,

which are gonna go in the center
like a nice little surprise.

And now I'm gonna mix
this up with my hands.

That's the easiest,
most effective way

of mixing it all together.

Just a lot of great
flavors in here.

Oh, yeah.

Okay, I have a pan
that's been greased.

I'm gonna put half of my mixture
in the bottom of the pan.

This is my favorite part.

This is when I put the
hotdogs in the meatloaf.

[ laughs ]

I'm gonna put them
down diagonally.

See that way, every single slice
gets a piece of hotdog,

and the lucky few who
get these middle slices

get two pieces of hotdog.

And now I'm gonna hide them
with the rest of the meat.

Meatloaf is just weird already

and there are so
many weird things

that you can do to it.

But listen, all of the
elements of a chicago dog

in a meatloaf don't suck.

They're really good.

Okay, I'm smoothing out the top.

I love that you
could see the pieces

of pickle relish and
sport pepper poking out.

♪♪

next it's time for the glaze.

So I'm not adding
a ketchup glaze,

as is traditional
with the meatloaf,

because you would never find
ketchup on a chicago dog.

I am gonna make a mustard glaze.

I'll start with 2 tablespoons
of brown sugar,

and then I'm gonna add
4 tablespoons of yellow mustard.

♪♪

and now I'm gonna brush
this over the top.

I am just slathering
on this glaze,

getting it nice and thick.

And when this bakes,

the brown sugar
that's in the glaze

is gonna caramelize
and make it shiny.

So this is gonna go in the oven

at 350 for about 15 minutes,

until the internal
temperature is 155 degrees.

And I'm also gonna
get my galette out.

It smells incredible.

I am so happy with how
this galette turned out.

I could smell the potatoes
and the pie crust.

Okay. And now to just punch
up that vinegar flavor,

I'm gonna finish it with
a splash of my vinegar.

You can keep this
warm in the oven

if you want to serve it hot,

but it's also really
great at room temperature.

It's a perfect make-ahead dish.

♪♪

I've got my chicago
hotdog meatloaf

cooking away in the oven.

My potato dish for
this meal is done.

This is the fun part,
is building the salad.

I've got a head of
iceberg lettuce,

some tomatoes, and my
red pickled onions.

Now I'll chop this
into quarters.

I love a wedge
salad because it has

some cooling,
refreshing lettuce,

it has the saltiness
of the bacon.

Oh, I have to taste it,
make sure it's okay.

Yeah. Oh, yeah, that's good.

There's so much greatness
going on in the salad

and putting all these
beautiful colors together.

I'll drizzle some
dressing over the top.

And next, I'll add my
red pickled onions.

Some chopped tomatoes.

My bacon, which is gonna
add the perfect crunch.

Fresh pepper.

I love the look of fresh
cracked pepper on a salad.

And then I'll finish
it with fresh parsley.

All right. And this
is ready to serve.

Now I'm gonna
garnish my meatloaf.

I'm smelling it and
it smells delicious.

I love how shiny this
meatloaf gets on top.

Okay, so to serve it,

I'm gonna add some toppings

like I would build
a chicago hotdog.

I'll add some of my
sweet pickle relish,

some tomatoes...

...Some pickles,

a couple of sport peppers...

...And lastly, some
sprinkles of poppy seeds

and celery salt.

And this is ready to go.

Isn't this a pretty meatloaf?

♪♪

all right. We've got
savory, we've got salty,

and I'm grabbing my dad
to finish off the sweet,

his favorite coconut cream pie.

-Wow, yay.
-Yay.

♪♪

okay, guess what
I made?

The famed
coconut cream pie?

-You guessed it.
-Yay, my favorite.

We have to still put
the whipped cream on,

so do you want
to measure out

1 1/2 cups of
heavy whipping cream.

I'm gonna beat this
to stiff peaks.

♪♪

and I know it's ready
if I lift my beaters out

and it holds
its shape.

I think we're ready
to put it on the pie.

Awesome.

The famed
coconut cream pie.

How did it
become famous?

Well, every year we have
pie day on March 14th,

and so, one year, this was
about 12 years ago or so,

this is what
I came up with.

This was my first
and only real pie.

How is this looking?

-Looks perfect.
-Okay.

You want to add the
toasted coconut?

Okay.

Wow, this is beautifully
toasted coconut.

Did a good job.

-Sprinkles?
-Sprinkles, sure.

Because this is my version
of coconut cream pie.

Okay, does that look...
-Are we gonna put

chocolate on it?

Yeah, do you want
to shave some

chocolate on it?
-Yeah, love to.

Oh, yeah.
-Beautiful.

So, let's do
the big reveal.

I'm excited.

I'm gonna pop the
sides off of this pan.

Come off. How's it looking?
-Ooh, look at that.

Looks amazing.

Wow, yay.
-Yay.

That's beautiful.

Good job.

Yay, awesome.

All right.
Let's go eat.

Yes.

-Hope you're hungry.
-Yes.

[ laughter ]

this is so amazing.
It smells so good.

I can't wait to
taste it, really.

Okay, should
we dig in?

-Yeah.
-Okay.

Yeah, and this salad
just looks so crunchy.

I just want to rip
into it. It's so good.

So, this is a chicago
hotdog meatloaf.

-Wow.
-Wow.

With hotdogs?

-We love chicago hotdogs.
-I love them.

That's where the inspiration
for this meatloaf came from.

Oh, wow.

Mmm, it's meaty.
It's got a kick to it.

I just love it.

You're gonna have
street carts in chicago.

Next to the hotdog stand,

it's gonna be the
meatloaf stand now.

Everything on this plate
goes perfectly together.

And then this galette
is just so flavorful.

And the
caramelized onions

wouldn't have
happened without you.

[ laughter ]

your dad's been giving
me advice on being a dad.

Okay.
What'd he say?

Oh, no.
-Sleep now.

-Get your sleep when you can.
-Sleep now.

Okay, what
are you excited most

about becoming
a grandpa?

Everybody tells me that
being a grandparent

is even better
than being a parent,

but the idea of
just like being "grandpa,"

is sort of like something
I'm still having to

wrap my head around.

Because you don't
want to be old.

Right.

[ laughter ]

-precisely.
-Right.

Okay. Did you save
room for dessert?

Obviously.

I've got
coconut cream pie.

The famed
coconut cream pie.

-The famed coconut cream pie.
-Yeah.

♪♪

how many cats?

-80.
-80 cats?

Mm-hmm.
80 cats in the crust.

I love how the crust
runs up the side.

See, it's a perfect pie
for my dad and my farmer.

Thanks for visiting.

Next time you visit,
you'll be a grandpa.

[ laughter ]