Girl Meets Farm (2018–…): Season 3, Episode 5 - Girl Meets Farm - full transcript

The ladies are
swinging by the house

for a casual night
of delicious food...

It's our favorite
camp drink.

-What?
-Aah!

Fill me up.
Fill me up!

...Like my taco pizza

done with sweet and smoky
grilled pork

and fresh tomatillo salsa,

plus a refreshing
avocado-and-cucumber salad,

sweet-and-sour
watermelon agua fresca,

and for dessert, ice cream tacos
covered in chocolate.



- Oh, my gosh!

Oh, yah. Mmm!

Hey! This is me -- molly yeh.

I'm a cookbook author
and food blogger.

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.

these look like a party.

My food is a delicious mix

of my chinese and jewish
heritage

and a taste of the midwest.

I am making taco pizza,



which is super-popular
around here.

I am using one of my favorite
taco meats, al pastor.

Al pastor is pork shoulder
that's made with pineapple.

It's sweet and salty and smoky
and so good.

I'm gonna start with
some pineapple juice,

which adds
amazing sweetness.

I'm gonna reserve the rings
of pineapple in this can

for when I grill up
my al pastor.

Distilled white vinegar --

this is gonna help
tenderize the meat.

3 cloves of garlic.

Dried oregano.

Paprika -- it's gonna add
a great smokiness.

Salt.

Cumin.

A good few grinds
of fresh black pepper.

And 1/4 teaspoon of cloves.

This will add some really nice
warmth to the marinade.

All of these flavors combined

are just gonna be so good
with the pork shoulder.

And lastly, I'm gonna use
some dried guajillo chilies,

which are a mexican pepper
that are pretty mild.

And taking away the seeds
will make it less spicy.

Easiest marinade ever.

now I'm ready to mix it
with my pork shoulder.

So, this pork shoulder has been
cut into small pieces,

because when I distribute it
over the pizza,

I want it
to be bite-sized.

Pork shoulder is
a delicious fatty meat

that is great
for long marinades.

I'll pour my marinade
all over the pork.

and I'll make sure
it's all coated.

I'm gonna marinate this
for about four hours,

but you can let it go
for up to overnight.

The longer, the more flavor.

since I'm turning tacos
into pizza,

I figured it only makes sense
to turn dessert into tacos,

so I'm making ice cream tacos.

To start, I'm gonna get some
vanilla ice cream softening.

And I'm basically just making
ice cream cones,

but in the shape
of taco shells.

I'll mix up my dry ingredients.

2/3 of a cup of flour.

1/2 cup of sugar.

and a good pinch of salt.

And now I'll whisk this
to combine.

And for my wet ingredients,

I will combine 2 tablespoons
of melted butter

with 1/4 cup
of room-temperature milk.

I don't want cold milk
to firm the butter back up.

Add a splash of vanilla extract

and two egg whites.

and then I'll save the yolks
for something else.

They're great for
making ice cream

or custards or lemon curd.

And these will keep in
the fridge for about three days.

So, my two friends
molly and heather

are coming for dinner tonight,
and I cannot wait to see them.

All three of us love eating food
and making food,

and it's just
so much fun for us.

And then I'll whisk in
my dry ingredients.

It's so nice and smooth.

Look at that.

I have a nonstick pan
heating over medium here.

And now I'll ladle in
a plop of my batter to my pan,

and I'll spread it around
to make about a 4-inch circle.

Now, this is gonna cook
for about 3 to 5 minutes

until it's starting to brown
on one side,

and then I'll flip it until
it's brown on the other side.

Meanwhile,
I'm gonna set up my "molds,"

which are actually just books.

These make the perfect molds
for making taco shells.

I'll stand this up.

And I just cover them
with parchment paper.

This is ready to flip now.

Mmm.

It smells really good.

It smells like
an ice cream parlor.

Okay, this is ready to mold.

I am gonna just take it
straight over to my book

so I can fold it over
while it's still warm and bendy.

And then when this cools,

it is gonna hold its shape
like a taco shell.

It usually takes about
5 to 10 minutes.

I love making desserts
for parties,

even though most of the time

I usually like eating
the savory things more.

and then I'll set these
to dry right here.

Everything's so far away
with the big belly.

I'm gonna start melting
some chocolate chips

that I'll drizzle
all over the ice cream tacos.

I've got a double boiler
going --

just a pot of simmering water
with a bowl on top --

and that's gonna help prevent
the chocolate from burning.

And then I'll add a few
tablespoons of coconut oil.

This helps the chocolate
thin out a bit

so I can get some nice,
light drizzles over the top.

And I'll stir this until
it's smooth and melted.

You could also just melt this
in the microwave

in 30-second increments
during in between each one.

Okay, this is nice
and melted and smooth.

Gonna remove it from my heat.

And I'm actually gonna
let this cool

so that it doesn't melt
the ice cream

when it goes onto the tacos.

I love adding toasted
macadamia nuts onto these

because I love macadamia nuts,

and sprinkles, obviously.

All right, so to fill my tacos,
I will take a taco shell.

I'll just scoop some up
and put it in the shell.

this is looking good.

And now I'll drizzle it
with some chocolate.

This is my favorite part.

And I'm gonna sprinkle on
some macadamia nuts...

...And a pile of sprinkles
right on top.

Ta-da!

And you know what's so fun?

You could just use an egg carton

to stand them up
and let them dry.

And then you can just transfer
it to the freezer,

and then bring it on out
when they're ready to serve.

Okay, I'm gonna get started
on the next one.

yay!
These are so cute!

Because I'm gonna be eating
these with my girlfriends soon,

I'm gonna stick them
in the freezer

just like this, uncovered.

But if you want to keep them
for longer, you can wrap them up

and they'll be great
for a few weeks.

Coming up -- I'm gonna
put together my pizza

by grilling up that beautiful
pork that's been marinating...

It's sizzling away over here.

...And I'm also gonna make

a bright and citrus-y salsa
for my friends.

since I'm making taco pizza,
I've got to have salsa,

so I am making tomatillo salsa

in place of
the traditional pizza sauce.

I'm starting
with these tomatillos,

which look like
little green tomatoes,

but they're less sweet
and more sour and tangy.

I have some onions
sizzling on my pan.

I'm gonna char
all of these vegetables

before I put them into my salsa

for more flavor and smokiness.

I'll also char
4 cloves of garlic..

...And one jalapeño.

And taking away the seeds
will make it less spicy.

and I'm also gonna serve
this salsa on the side to dip

because I like dipping
my pizza in sauce.

This one's dancing!

He's ready for pizza night.

So, I'm checking to see if the
char marks on on my onions yet.

These are starting
to get some color.

And these char marks
are beautiful.

They're not burned.
They're char.

That's flavor.

We do some pretty questionable
things to our pizza.

People dip their pizza
in ranch dressing here.

I don't know if that's something
that people do elsewhere.

But I like it.

Okay, my onions
are looking great.

They have beautiful color
on them.

I'm gonna stick them
directly into my blender.

So, these are no longer
very bright green.

The color has kind of
gone down a little bit.

And they're charred all over.

They're starting to burst.

So I'm gonna transfer these
directly to my blender now.

I'm adding the juice
of one whole lime,

and then I'm gonna add
even more brightness

with a splash
of white vinegar.

This is gonna be
one bright salsa.

I'll add my cilantro,

and I'll season
with a good pinch of salt.

mmm.

Okay, I'm gonna taste it now.

mmm!

That is so bright and perfect.

Gonna let this cool until
it's ready to put on my pizza.

Okay, now,
this is a pretty salsa.

My pork has been soaking up

all of the amazing flavors
of my marinade.

And I'm gonna grill this
right on the pan

that I just grilled
the tomatillo ingredients on.

I'm gonna spread it out
so that it gets cooked evenly.

I want this to get
really nice and charred, too.

and I'm also gonna grill
the sliced pineapple

that I used the juices from
in my marinade.

I know that pineapple on a pizza

is kind of
a controversial thing,

but I love the sweetness
and the brightness.

And with the smokiness
of the pork,

it is just gonna be next-level.

Okay, so I really want
to let this sit

and develop some nice color,

so I'm gonna start
assembling my pizza.

And I've got my pizza peel here.

And I like using parchment
on the pizza peel

so that the pizza
removes easily from it.

I'm gonna roll my dough out
directly onto my parchment.

And I'm using dough that I got
from a local pizza parlor,

but you can use store-bought.

You can use homemade.

You can't go wrong
with pizza dough.

As I'm rolling out my dough,

I'm looking for it to be
about 1/4 inch thick.

I'm gonna check the meat.

It's sizzling away over here.

My pork is looking great.

I'm gonna remove it to a plate.

and then I'm also gonna transfer
my pineapple rings

to a cutting board
so I can chop them up.

I'm gonna let this cool
just a little bit.

Now I'm gonna spread on
some of tomatillo salsa.

I'll just do a thin layer
of this.

And then the rest of the salsa,

I'm gonna serve at the table
in case people want to add more.

next, I'll add my cheese.

I'm adding some queso fresco,
which is a salty, fresh cheese

that I love.

And I'm gonna crumble this
all over.

And if you need a substitute,
monterey jack would work.

okay, and now I'm gonna add
oaxaca cheese,

which is a really lovely
melty cheese --

kind of like mozzarella.

So if you can't find oaxaca
cheese, you can use mozzarella.

okey-doke.
I'm ready for the al pastor now.

Oh, I want to give it a taste.

mmm!

I'm getting that chili.
I'm getting the saltiness.

I'm getting the sweetness
of the pineapple.

This is gonna be amazing
on my pizza.

And now I'm gonna chop up my
pineapple into bite-size pieces,

and I'll distribute this
all over.

I really love the colors
of this pizza.

There's the muted green
from the tomatillos,

the yellow from the pineapple,

and, of course,
that nice, creamy white cheese.

Ah! This is gonna be
such a pretty pizza.

I'm gonna bake it
on a pizza stone at 500 degrees

for about 7-10 minutes,

until the cheese is melted
and the crust is golden.

Next up -- I'm making a chunky
avocado and cucumber salad

that's a perfect complement
to the meal,

and I'll also finish up
my pizza.

I need to eat this now.

wherever there are tacos,
there's got to be guac.

I am making my guac-inspired
avocado-and-cucumber salad.

I have a red onion
that I'm finely chopping here.

And now I'm gonna chop up
my english cucumber.

I love english cucumbers
because they're snappier

and crisper
than regular cucumbers.

And then I'll cut it again
in half, length-wise.

And this makes it's easy
to get the seeds out.

I like adding cucumbers to this

because it's like
a salad that way.

I love how much greenery
there is at this meal,

between the tomatillo salsa

and this salad
that's gonna be green.

I'm so excited for molly and
heather to come over tonight.

Molly is super cool.

She's a painter,
and she paints a lot of food.

She's just awesome.

I'll get my cucumber
and red onion into a bowl.

I love having a salad
with my pizza.

Sometimes I put salad
on my pizza

because I love
the brightness of that.

And it adds nice color
to the table.

I also have
some chopped-up garlic.

And now I'll chop my avocados.

Oh, these are nice and ripe.

I always know if they're ripe
if they're brown all over

and if you give them a squeeze,
they have some give.

You don't want them
to be too firm.

And I'm just gonna cut around
the edge like so

to cut it in half.

And then I'll give it a twist
to separate my halves.

And then I just carefully
make some cuts length-wise...

...And then width-wise.

And if the avocado is ripe,
it should not fight you at all.

And now scoop it out...

Directly into the bowl.

Now to get rid of the pit,
I just pry it up with my knife.

Heather is super-awesome.

She is a chef in town
at the museum.

Heather knows all of the local
farmers and the local gardeners,

so I love talking to her

about where to get
the best ingredients.

Next, I'm gonna chop up
some cilantro.

I'm only gonna use
half of it here,

'cause the rest
I'll put on my pizza.

Mmm.
I love cilantro smell.

I'm gonna add 1/4 teaspoon
of dried oregano,

and then half a teaspoon
of paprika for some smokiness.

The juice of a lime --

we're using a lot of limes
for this taco night.

I love it.

There's not really a dressing
on this salad.

I'm just using lime juice,

and now I'm gonna drizzle it
with some olive oil,

and that's just gonna
hold everything together.

I'll add about 2 tablespoons
of olive oil.

I'm just going for enough
to coat everything.

Add some hot sauce.

The hot sauce will really help

bring out that mild flavor
of the avocado.

And lastly, I'll season
with some salt and pepper.

mmm, mmm, mmm!

And I'll toss this all together
to combine.

This is going to be so good
with my pizza.

And I love avocado.

I don't know anybody
who doesn't love avocado.

It's because I kick out
all the people who don't.

All right, let me sneak a taste.

Mmm!

It's so fresh.

The crispness of the cucumbers

is just perfect
with the avocado.

I'm gonna add
a little bit more salt.

And now, to serve it,

I want to make it look
a little pretty on top,

so I'm gonna dust it
with some more paprika,

a little more fresh pepper...

...And a little cilantro.

Just like that!

Still to come --

I'm putting the finishing
touches on my taco pizza

and making a sweet-and-sour
watermelon agua fresca.

What a treat.

Okay, I think it's pizza time.

The pizza smells so good!

I'm gonna get it
out of the oven now.

Let me grab my serving board
for my pizza,

and then I'll also grab
my pizza peel.

the cheese is melty.
The crust is golden.

This is gonna be so delicious.

So, to finish my pizza,

I'm gonna top it
with a few more things --

some onions, queso fresco,
salsa,

cilantro, and lime wedges.

My friends are here,

so I'm gonna whip up
a really fun drink.

This is my version
of an agua fresca.

An agua fresca is a really
refreshing mexican beverage

that is typically
water and sugar and fruit.

Because watermelon has
so much natural sugar in it,

I'm not gonna be
adding any more.

And I love fresh mint
with my watermelon,

so I'm gonna add
a good handful of that.

Okay, and now,
to cut the sweetness,

I love adding just a little
splash of apple cider vinegar.

And now I'll blend this up.

and now I'll strain this through
a sift to get it really smooth.

Heather and molly actually cook
with me at the adult summer camp

that I cook for every year,

and this past year,
we made a gigantic vat

of this agua fresca
for the entire camp.

Some people might have
spiked it.

I can't remember.

And you can always skip
the straining step,

but I want mine to be
really nice and smooth.

Okay.

And so to serve this,

I'll just put my ice
in my pitcher.

I'll pour in
my watermelon-mint juice.

I'm gonna top it off
with sparkling water,

just for some fun bubbles.

And I love adding a pinch
of chili powder, just for fun.

Flaky salt.

And a ploosh of fresh mint...

Just for garnish.

This is so pretty.

It's ready to go.

we've got taco pizza...
-That looks so good.

...And some
cucumber-avocado salad

and this.
What is that?

It's our favorite
camp drink.

-What?
-Aah!

Fill me up.
Fill me up!

Oh, my god.
I've been dreaming about this.

I need it, I need it.
-Well, you can have it.

-So refreshing.
-Thank you.

All right, let's eat!

-Here, let me get you some.
-It smells so delicious.

mmm!
Mmm!

I love it.
It's a taco pizza.
It tastes--

taco pizza.
Exactly.

And it tastes so fresh.
I love that.
Mm-hmm.

So, I don't really like
pineapple on pizza at all,

but this was, like,
actually really good.

-Yes!
-Thank you so much.

--nice.

Definitely.

All right, you saved room
for dessert, right?

Oh, yeah.

-Yes.
-Good! Brb.

We'll just finish
this pizza.

-Okay.
-It's so good.

ooh, molly!

Chocolate
ice cream tacos.

-Ooh!
-Oh, my gosh!

I'm just loving
pregnant molly's cooking.

I'm really liking
where your head's at.

Thanks for coming,
you guys.

-Oh, thanks for having us.
-Yeah, thank you.

So, next time,
pickle night.

-Definitely.
-Pickle night.

-Pickles.
-Okay.