Girl Meets Farm (2018–…): Season 3, Episode 6 - Generational Goodies - full transcript

Those are gorgeous,
kiddo.

-Yay!
-High-five.

It's a mommy-and-me date,
so I'm making some

of my favorite foods
for my favorite lady.

Rugelach with chocolate,
sea salt,

and, of course, sprinkles;

crispy pastrami egg rolls;

some grilled veggies
with chili oil;

and super-flavorful citrus
chicken-and-rice bowls.

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 my chocolate
sea-salt rugelach today

because my mom's visiting
and rugelach is her thing.

I'm starting
with my dry ingredients.

I'm gonna combine flour
with some sugar.



Rugelach is a flaky,
buttery, rolled cookie

that's typically filled
with jam or cinnamon sugar.

I'm using milk chocolate
today, though.

And next, I'll add
1/2 teaspoon of salt.

And rugelach dough
is really similar to pie dough

in that it's flaky, but there's
also some cream cheese added,

which adds amazing flavor.

Okay, I'll stir this,
just to combine.

And now I'll grab my butter
and cream cheese.

So, just like pie dough,

it's important
to keep the butter

and the cream cheese cold
because, when it bakes,

it'll create those pockets
that create the flakes,

and that makes these cookies
so special and good.

So, I'm gonna cut this
butter up into cubes...

...And I wanna kind of
distribute it all

over the top
of the dry ingredients,

so I don't get these
gigantic clumps of butter.

I'm just kind of breaking
it up with my fingers.

Now, I'm gonna add
my cream cheese.

Because it's softer,
it's just easier to go at it

with a butter knife
and lob it right into the bowl.

I'm gonna mix it on low
until the butter

and the cream cheese
incorporate most of the way.

I do still want there
to be some big,

mealy chunks in there, though.

next, I'll add two egg yolks

that'll bind
this dough together.

My mom would make all
the different types of rugelach

and she would send them
to me at college

and so, I would get these huge
care packages filled with,

as my friends called them,
"jody's arugula."

we would just sit outside
of our practice rooms,

eating all of her rugelach
and just talking about

how frustrated we were
with the xylophone

or the tambourine
and it was the best.

The rugelach made it better.

Now, with the mixer on low,
I'll add my egg yolks.

1 teaspoon of vanilla.

Okay, so, as soon as my dough
is looking like

it's starting to come together,
I wanna stop the mixer.

I'm smelling
that cream cheese.

Cream cheese is like my
number-one pregnancy craving.

okay.

I'm gonna put this in the
fridge now for 30 minutes

and that's gonna help the
cream cheese and butter firm up

and get those flakes which make
a rugelach a rugelach.

I'm here with my mom,
and soon-to-be grandma

and og rugelach maker
of the family, jody.

-Thank you.
-Okay. Grab the chocolate.

-Okay.
-It's right back there.

-Okay.
-In a double boiler,

melt 1 1/2 cups of it.

ooh, it's
melting already.

I could just eat
all that right now.

I'm gonna work with one
dough disc at a time

so that the other one
stays nice and cold

and I'll dust my counter
with a little flour,

so it doesn't stick.

And I wanna roll it out
really thin,

to get a really pretty,
thin spiral

of chocolate
and rugelach dough.

The butter and the cream
cheese have firmed up.

This is gonna be
some really flaky rugelach.

Who taught you how
to do this?

I think that's
a trick question.

my mom is about to be
a first-time grandma.

How's it make you feel?

-she's gonna start crying.
-A little ferklempt.

A lot ferklempt,
actually,

but I don't wanna
cry today.

I'm trimming the edges
of my dough now,

so I can have nice,
clean lines

and I can re-roll these scraps
with the next dough disc.

And, now, let's add half
of the chocolate

to this piece of dough.

-Okay.
-We wanna leave

a one-inch border at the top

'cause that's gonna
help us seal it.

Okay.

And sometimes,
this does tend to harden

as I'm spreading it out,

so I wanna spread
this out quite quickly.

okay. Now, I'm gonna brush
the top border with egg wash.

This will help seal the roll.

And, now, starting
on the edge closest to me,

I'm gonna roll it up tightly.

I'm gonna set this roll aside
while we roll up the other one.

it's a really
good-smelling dough.

okay.

These should go back
in the fridge for a little bit

so that the chocolate
can firm up.

Okay.

And then we'll go hang out.

There we go.

okay, it's almost time
to make the rugelach,

but, first, we have to add
a very necessary topping.

Do you wanna get
the sprinkles?

Yes.

The best part.

Okay, I'm gonna grab
the egg wash

and then, as soon
as I brush it on,

do you wanna sprinkle it
with some flaky salt?

Absolutely.

perfect. And, now,
we cover them with sprinkles!

Yum!

Sprinkle away.

Way more!

More, more, more.

more.

Okay, this actually
reminds me

of my birthday party,
where they had me

put the sprinkles
on my birthday cake.

I remember that!

And everybody stood
on the table and yelled,

"more, more, more!"
yeah.

And it was these
exact sprinkles.

Now, I'm gonna slice them
into 1.5-inch pieces

because, if they're too thin,

they could topple over
in the oven.

and I'm just
spacing them apart evenly

so that they can cook on all
sides and get nice and brown.

and this is why I want
the rolls to be cold:

So I can get
this perfect swirl.

That's beautiful!

Yay.

those are gorgeous,
kiddo.

-Yay!
-High-five.

-They're beautiful!
-Okay.

I'm so excited to eat them.

-Oh, man.
-Okey-dokey.

So, these are gonna bake
at 375 for about 25 minutes,

until they're golden brown.

If you thought cookies
mid-day were indulgent,

wait 'til you see
my crispy pastrami egg rolls.

-This is so terrific.
-Yay!

Plus, a crunchy pickled slaw
for my chicken-and-rice bowls.

my mom is visiting today
and she helped me make

some chocolate sea-salt rugelach
and it smells so good in here.

I'm gonna take them
out of the oven now.

Oh, yes.
They're golden-brown.

The sprinkles held
their bright colors.

I'm gonna put them
back here to cool.

now, I'm gonna get started
on my pastrami egg rolls,

which are neat
in appetizer form

because they're chinese
and jewish and a little salty.

I've got some onion going
right now in my pan

and I'm gonna add
some garlic to it.

Because these are
pastrami egg rolls,

I'm also gonna add
some caraway seeds.

These are inspired by your
traditional pastrami on rye

and rye bread always
has caraway seeds in it

and they're really woodsy.

A little bit adds
so much flavor,

so, it's gonna
complete the vibe.

I'm getting these
into my pan now

so that they can toast
and release their flavor.

I'll stir this around and let
it cook for about a minute,

and I'm gonna add some celery.

I've got some deli pastrami here
that I'm gonna cut into slices.

I love all the flavors
of pastrami.

There's the smokiness;
there's a little bit of warmth.

Makes me think of new york.

I'm gonna add
a coleslaw mix,

which is just shredded
cabbage and carrots.

And the pastrami's
already cooked.

I just wanna warm it up
a little bit

and get all these
flavors mingling.

I'm gonna turn the heat off.

And, lastly, I'm gonna
season it with soy sauce.

Just about 1 tablespoon will do,
but you can do this to taste.

And then, I also like adding

1 tablespoon
of apple cider vinegar.

it just adds great acidity.

okay, I'm gonna taste
my filling,

just to make sure
all the flavors

are where I want them to be,
and then I can get rollin'.

mmm! Mmm!

I could just eat
that filling, alone.

The smokiness from the pastrami
is just everywhere in that

and I love that hint
of caraway.

Okay.

So, to assemble
my egg rolls,

I will grab
my egg roll wrappers

and, then, I'm also going
to make a paste

of flour and water.

and this is going
to be the glue

that holds
my egg rolls together.

mother!

Do you wanna assemble
some egg rolls?

I would love to.

Okay. So, they're
pastrami egg rolls.

Did you smell it?

It smells so good.

Take a wrapper
mm-hmm.

And then the filling goes
right in the center.

And, now, fold the bottom
up like so.

-Okay.
-And then,

take the little flour
paste on your finger

-okay.
-And go around the edges

with that.

This is gonna help seal
the filling in.

Okay.

And then fold the sides
in like so.

Mm-hmm.

Take it away.

That's okay for my first
one, right?

-Yeah! You nailed it.
-You're a very good teacher.

Okay. More?
-Yeah!

turns out you can teach
an old dog new tricks.

sorry.

fold it tightly.

-Okay.
-Oh, that's a good one!

-Yeah!
-Beautiful.

-That's the best one, so far.
-Nailed it.

And, now, I have
about 3/4 inch of oil heated

to about 360 degrees.

This isn't fully
deep-frying them

because they're not
totally submerged,

so I'm gonna flip them
after a few minutes,

so that they can get golden
on the other side.

-I love that sound.
-Fried food.

Smells so good.

these are golden
and crispy all over.

I'm gonna transfer them
to a wire rack

to let any excess
oil drip off

and this will help
get them even crispier.

adding too many
egg rolls at once

will lower the oil temperature

and then, the egg rolls
could be soggy.

So, I'm only frying
about four at a time.

what does pastrami need?

-Mustard.
-Yes!

This hot chinese mustard
is perfect with egg rolls

and you need mustard
with pastrami.

Yep.

that crunch.
-Yeah!

-For me.
-That's for you.

Steamy. Mm.

this is so terrific.
-Yay!

The salty, the crackly.

Everything about it.
-The good part is

is that these will keep warm

in the oven really well.
-Okay.

And do you need
more help?

-Nope! I'm good.
-Okay, good,

'cause I have something
I'm working on for dinner.

-Uh-oh. Oh, no.
-So, I will see you later.

I'm nervous.

Next, I'm gonna make
a quick pickled slaw

to go with some citrus
chicken-and-rice bowls

that my mom is
gonna freak out about.

I'm gonna combine
1 cup of water

along with 1/2 cup
of white vinegar,

1/4 cup of sugar.

I'm just getting together
a really simple brine

that's gonna pickle my veggies
and a nice, big pinch of salt.

now, I'll bring this
to a simmer

and I'm gonna whisk it so that
the salt and the sugar dissolve

and then, it'll be ready
for my veggies.

I've got some carrots here
and a daikon radish

and I'll pile them in.

I love to have
this slaw on hand

because it's not only gonna be
great on my rice bowls,

but it's also really good
on sandwiches.

And, now, I'll pour my brine
right over them.

a quick pickle is something
that uses vinegar

and some sugar to impart that
pickley flavor pretty quickly

and you can use this brine
with any sort of vegetable.

I'll cover these up
and stick 'em in the fridge

for a good 30 minutes,

but they'll keep
for a couple of weeks.

next up...
I'm going to be making

a quick and flavorful
marinade for my chicken

and breaking out the grill pan

and a sriracha mayo
to go into my bowl.

That's really good.

my mom's visiting today,
so I'm continuing on

with my citrus
chicken-rice bowls.

Right now, I'm just
chopping up some garlic

that'll go in my marinade.

And, now, I'll grab
my chicken thighs

and a bag to marinate them in.

I'll add my chicken thighs
directly to the bag.

And you can use
chicken breasts, too.

Either will work.

I'll add my garlic.

soy sauce.

This is a really simple,
but really flavorful marinade.

I love sesame oil.

Sesame's one
of my favorite flavors.

mmm!

The toastiness of this
is delicious!

And, now, I'm gonna add
the juice of an orange

and the juice of a lime.

I love using citrus
in my marinades

because it speeds the process
along and makes it really fast.

And, of course,
it adds a lotta flavor.

You actually don't wanna
marinate chicken and citrus

for very long because,
then, it'll get rubbery,

so it only takes
about 15 to 30 minutes.

If you get seeds in it,
don't worry about it

because it's just a marinade.

okay. I'll close up my bag
and mush it around

and get those flavors
all up in the chicken.

So, I'm only gonna
stick it in the fridge

for about 15 minutes.

Now, I'm gonna whip up some
sriracha mayo for my rice bowls.

I love mayonnaise on my rice.

I am going to start
with a nice, big plop

and I'm just making this
to taste.

My mom and I like quite
a bit of heat, so,

I'm gonna add a nice,
big hit of sriracha,

but, just do it
to your taste.

And this is gonna be the sauce
for the top of my rice bowl.

These are gonna be as pretty
as they are tasty.

that's really good.

I have my grill pan
heating here

and I'm gonna add some olive oil
so that it doesn't stick.

And, if you don't have
a grill pan,

a regular skillet will do.

while my chicken grills,

I'm gonna prep the rest
of my toppings.

I have an english cucumber
and a jalapeño

and the slaw that I made.

And I like cutting them
along the bias

because it looks
pretty that way.

They're gonna add
beautiful color,

lots of crunch, and my mom
really loves jalapeños.

my mom gets like so excited

about new ingredients
and new recipes.

Whenever she visits,
she'll bring me new spices.

So, so many ingredients
that I learned about

for the first time,
I learned about because of her.

Okay.
I'm gonna check on the chicken.

that is exactly
what I'm looking for.

It has some beautiful
char marks on it.

I'm gonna grab a lime
to chop up.

I love grain bowls because
of how much variety there is.

There's gonna be like
a meaty element;

some fresh,
crunchy vegetables.

They are perfect
for an easy weeknight meal.

Okay, I'll check
on my chicken now.

Oh, yeah.
This is looking perfect.

now, I'll thinly slice these.

Oh, it's so juicy.

and now is the fun part:

Assembling.

I've already got some brown rice
prepared, so, a scoop of that.

Now the chicken.

I like to top the chicken
with some hoisin sauce.

Hoisin is kind of
caramelly and sweet.

It's so good.

and a mayo plop.

My slaw.

And the cucumbers.

I know my mom's gonna want
kind of a lot of jalapeños.

I'll add extras to hers.

And some cilantro.

I'm gonna finish this
with a lime wedge,

right there.

I'm really proud of these.

My mom is gonna
love them.

I still have
some veggies to grill

and I have kind of
a huge mess to clean up.

Still to come...
I'll be grilling some veggies

to round out the meal.

I'm so excited to share
them with my mom.

Okay, what's
your favorite bite?

There is no
possible way.

- yay!

it's almost time for dinner,
but, before we eat,

I'm gonna grill up
some veggies.

I'll start by combining
some chili oil

and rice vinegar
in a big bowl.

It's more of a milder vinegar
and it's a little sweeter.

And, next, I'm gonna grab
some bok choy and scallions.

I love baby bok choy because
it's a little sweeter

and less bitter
than the big bok choy.

and a great thing about baby
bok choy and green onions

is that they cook up
really quickly on the grill,

so I make them all the time
on weeknights.

this rice vinegar
and the chili oil

is a really easy way
to give tons of flavor

and a little bit of heat
to my veggies

and then grilling is gonna
add even more flavor.

I am looking for some
beautiful brown char marks.

They're almost there.

It is smelling
so good.

I'm flipping the bok choy,

just to get the bottom
heated through, too.

And I don't wanna
cook them too much

because I like them still
to have a bit of a bite.

These look good to go.

I'm gonna get
my heat off

and then I'll transfer these
to my serving plate.

now, I'm gonna finish
with some flaky salt

and toasted sesame seeds.

These will give great flavor
and a little crunch.

and that's it!

Okay, it's time to eat.

I am so hungry.

Molly, this looks

so beautiful.

There are so many
flavors in here.

I mean, they really
work together.

- mm-hmm.
-Don't you think?

-Mm-hmm.
-You seriously put

all my favorite
things in here.

You know that, right?
-You have mayo on your mouth.

- There's a what?
- -there's mayo.

Oh.

a messy table
is a happy table

and a messy kitchen is
a very happy kitchen.

Okay, what's
your favorite bite?

There is no
possible way.

Everything here
was so delicious.

I guess it would have
to be the bok choy.

-Really?!
-I think.

-Wow!
-But they're all fabulous.

Yay!

okay, what were you
doing earlier?

I was putting together
a little something,

just to carry on some
of the traditions

-what?
-Of our family.

That's so cute!

- What is it?
- oh!

It's all of your
favorite recipes...

Oh, my gosh!
This is so cool!

...Growing up.
-Look! Hoisin chicken.

-Mm-hmm.
-Yum.

-Mm-hmm.
-What is this one?

that was your sister
that wrote that,

when she was
about four.

-This is so awesome!
-And I hope we can make them all

- with poppy seed.
- Yay!

I cannot wait.

Thanks, mom!

- Oh, sweetie.

-oh, I love you.
-Love you.

we're gonna cook all
these things together

a lot.
-Yay!

Should we have a rugelach?

well, okay.

oh, these are
beautiful!

-Cheers.
-These are -- l'chaim.

-L'chaim.

mmm! Mm-hmm.

-We did good.
-Mm-hmm.