Girl Meets Farm (2018–…): Season 4, Episode 11 - Farmers' Breakfast - full transcript

It's the busiest
time of year on the farm,

the sugar beet harvest.

And I'm showing my thanks to
all the hardworking farmers the

best way I know how, with food.

I'm making a delicious
mid-morning breakfast bread

to keep them full for
the rest of the day,

starting with my cheesy kale
breakfast casserole, crispy

corned beef hash waffles--

I can't wait to
bite into these.

--A refreshing
rosemary citrus salad,

super fun pancakes and
sausage on a stick,



and apple and peanut butter
green smoothies everyone

will love.

oh, yeah.

Mm!

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.

This morning, I'm making
a hearty meal for all

of the farmers to enjoy.

It's my way of showing
a little appreciation

for all of the hard work that
they do every single day.

On our farm, we grow
wheat, soybeans, and now

we're right in the middle of our
biggest harvest, sugar beets.

They are going to love my
cheesy kale breakfast casserole.

It's soft and fluffy and
loaded with bread and cheese.

And I sneak some kale in
there to keep nick healthy.

It's essentially a
savory bread pudding.

Everything gets tossed
into a casserole dish

and baked until
golden and delicious.

I'm starting by
chopping up an onion,

which I'm cook in some butter.

This is going to go really
nicely with the gruyere cheese

that I'm going to add.

And now I'm going to melt
two tablespoons of butter.

I've got my skillet
going on medium.

If you wanted to add
bacon to this casserole,

you could crisp up
some bacon and cook

these onions in bacon fat--

just another idea.

Let me stir this around.

And I'm going to let these cook
just for about five minutes

so that they get soft.

Farmers are the hardest-working
people that I know.

And so that's why
I'm putting together

this super-hearty
breakfast, because it's

going to keep them full for
their really long days of work.

While these onions soften,
I'll grab my cheese and kale.

And I've also got my sourdough,
which is key in this.

I like using sourdough.

It adds nice personality.

This is a great way to use up
any stale bread that you have.

Stale bread works
best because it soaks

up the egg mixture the easiest.

I'm also going to add some
mozzarella cheese, which

is going to get
really nice and melty,

and gruyere, which has a
little bit of funkiness.

Mm.

Now, I'll also add in my kale.

This looks like a
lot of kale, but it

does cook down in the oven.

And I like using kale
here because it's hearty

and it really holds up with
the gruyere and the sourdough.

And it's going to make
this dish really pretty.

I feel like a lot of
casseroles are kind of just

like five shades of
brown, but this is going

to add some beautiful color.

And I'm going to toss this
a little bit with my hands

to get everything combined.

This is a great dish for crowds.

It scales really easily.

And you can make it in advance.

You could prep it the day before
and bake it in the morning.

So the first time that
I made this recipe,

I made it for 150 people
at the adult summer camp

that I go to every labor day.

And it was great.

It was a hit.

Everyone loved it.

Ok, this is looking good.

I'm going to dump
in my onions now.

I'll just scatter
these all over the top.

And I'll just gently
fold these in, as well.

Now, to hold all
of this together,

I'll whip up an egg mixture.

I've got some milk and
cream and tons of eggs.

And I'll crack eight
eggs into my bowl.

This is a great way to
use up all of the eggs

that we get from our chickens.

Now I'll add 3 and
1/2 cups of milk,

and also 1/2 cup of cream,
which will add amazing richness.

I'll also add two
teaspoons of dijon

mustard, which will
brighten this up,

add a nice little mustardy zing,
a quarter teaspoon of nutmeg,

which is such a good
match to the gruyere,

just warms it right up.

It smells so good.

I'll season with 1 and 1/2
teaspoons of kosher salt,

a few good turns of
pepper, and a little heat

with a few shakes of hot sauce.

And a few sprigs of thyme will
add a touch of earthiness.

And I just hold the
stem at the end,

and I joop them
off, just like that.

Ok, now I'll whisk
this to combine.

Now I'll dump the egg mixture
all over the casserole.

And this is going to
soak into the bread

and make it nice
and fluffy and soft.

And then the tops are
going to get crispy.

Oh, it's going to be so good.

And lastly, I'll sprinkle
the rest of my gruyere

all over the top,
and then it'll get

melty and golden and crispy.

I love gruyere.

It, like, kind of smells
like feet, but in a good way.

So at this point, you
could cover this, stick it

in the fridge, let
it sit overnight,

and then bake it in
the morning, which

is why it's great for brunch
if you want to sleep in.

But I'm going to bake it now.

So I'm going to grab some foil.

And now I'm going to bake this
at 350 covered for 30 minutes,

and then I'll uncover
it and bake it

for an additional 30
minutes to help it

get golden and crispy on top.

Coming up, sausage and pancakes
with my own minnesota twist.

I feel like food just tastes
better when it's on a stick.

I'll put together some sweet
treats with my rosemary citrus

salad, hash out some
crispy savory waffles,

and top it all off
with some apple

and peanut butter smoothies.

the farmers around here do
so much for the community,

so today, I'm showing them
a little bit of my gratitude

with food.

For a refreshing side
dish, I am making

my rosemary citrus salad.

It's bright and super colorful.

To start, I'm going to make
my rosemary simple syrup.

I'll grab equal parts
sugar and water,

and then I'm going to
infuse this with rosemary.

And I don't have to worry
about taking the leaves

off of the stems
because I'll just

straighten it out at the end.

The last thing I'm going
to add is a squeeze

of lemon juice, which
will help keep it fresh

and brighten it up.

Ok, I'll stir in my
lemon juice and then

strain out the rosemary.

I'm going to set
this aside to cool

now while I slice up my citrus.

I have a variety of
citrus here, which

will look beautiful
on the plate with all

of the different colors.

And it'll also add
great flavors, too.

I'll peel out my oranges.

I'll slice off
both ends, and then

just go around with my knife.

I want to cut off
all of the pith,

because eating that
rind is a little bitter.

So I want to get rid of it.

And now I'll slice
this into rounds.

I also have blood oranges.

I love blood orange color.

It's so dark and mysterious.

And some mandarin oranges--

I love these little guys.

They're sweeter and less
sour than regular oranges.

And lastly, two grapefruits.

And you know what's so
weird about grapefruits

is, they're always in the diet
section of the diner menu.

And so for the
longest time, I didn't

like them because of that.

But they are so
pretty and delicious.

I've got all my
citrus sliced up,

and now I'm going to
plate it with my yogurt.

I've got plain
greek yogurt here.

I like using the
full-fat because it's

extra rich and creamy.

And I'm going to spread it
all over my serving platter.

I'll get a nice big
plop right down here,

and then I'll spread it
around with my spoon.

And now I'll pile
all of my citrus

in the middle of the yogurt
in random shapes and sizes.

It's going to look gorgeous.

I love these colors.

Ok, now I'm going to drizzle
on my rosemary simple syrup.

Rosemary is so
earthy and citrus is

so bright that they compliment
each other so beautifully.

Ok, now I want to
get my granola.

I'll sprinkle this right on top.

And lastly, I want to add a
little pinch of flaky salt

for a nice, sparkly surprise.

And that's it.

This is really going to
liven up our breakfast table.

Handheld foods are
perfect for farmers

so that they can drive
a tractor with one hand

and eat with the other.

So I am turning one of
my favorite breakfasts

into an on-the-go treat.

My pancakes and
sausage on a stick

have a fluffy batter and a
juicy sausage hiding inside.

They're basically a
breakfast corn dog.

So to get started, I am
going to whip up my batter

all in one measuring cup.

I'll add 1/2 a
cup of buttermilk.

This will make the batter nice
and fluffy and a little tangy.

And then I'll add my egg.

And then I'll also add 2
tablespoons of flavorless oil,

which will add nice moisture.

And now for my dry
ingredients, I'm going to add

1/2 a cup of all-purpose flour.

And then I'm also
going to add 1/2

a cup of oat flour, which I like
to add for nice oaty nuttiness.

But you could also just add
1 cup of all-purpose flour.

And then for a little
sweetness, I'll add a couple

of tablespoons of sugar.

Ok, now I'm going
to add 1 and 1/2

teaspoons of baking powder--

this will make these
pancakes extra fluffy--

3/4 of a teaspoon
of salt. Lastly,

I'll ad 1/2 a teaspoon
of baking soda.

And now I'll just
whisk this to combine.

This is just an easy
all-purpose pancake batter.

All right, now I'm
ready for my sausages.

I have breakfast
sausages here that I've

put some lollipop sticks into.

And I'm just going
to pat them dry.

This will help the batter
stick to the sausages.

And you can use any
breakfast sausages you want,

as long as they're pre-cooked.

Now I'm going to pour my batter
into a tall, skinny glass.

And this will help me get
the sausages fully coated.

All I'm going to do is dip my
sausages right into the batter.

I want to get them fully coated.

I have a few inches of
oil heated to 360 degrees.

And I'll just gently lower
this in, stick and all.

It's already starting to pop up.

I'm just going to
rotate it with my tongs

so that it's all get cooked.

All right, I'm going to get
started on my next one now.

Foods on sticks are,
like, classic minnesotan

because our state fair
has everything on a stick.

Wow, that's a gorgeous one.

Oh, it smells like a fair.

I'm going to cook
these in batches.

They're each going to
get cooked for about

a minute and a half or two
minutes until they're golden.

These are looking beautiful.

They're ready to
come out of the oil.

I'm going to transfer
them to a sheet pan

that I've lined
with a wire rack,

just to let any
excess oil drip off.

Ok, now let me get
started on my next batch.

These are so fun.

Oh, let me rotate these.

I feel like food just tastes
better when it's on a stick.

I'm going to keep
on frying these,

and then I'll bring one
out to nick to taste-test,

because he knows what
the farmers like.

Hello!

Hey.

I made you a treat.

Oh, my gosh.

It's a pancake and
sausage on a stick.

I figured you could drive
a tractor with one hand

and eat it with the other hand.

This is awesome.

And I need you to
taste-test it for me.

Oh, my gosh.

That is good.
- Good?

Thumbs up?

You think a farmer will like it?

Farmer-approved.

Yes.

Next, a mash-up
of two breakfast classics,

waffles and corned beef hash.

I'm making a big breakfast for
all the hardworking farmers

to show them my thankfulness.

My corned beef hash waffles
are salty and super crispy.

And they're a cool
mash-up of two breakfast

classics, waffles and hash.

To start, I am just shredding
up some corned beef.

And corned beef
is brisket that's

been salt brined with
spices until it's

really tender and flavorful.

All right, now that
this is shredded,

I'm going to slice up an onion.

Corned beef hash
is nick's favorite.

Whenever we go to our
favorite diner in town,

we have the same conversation.

He says, molly, should I
get the corned beef hash?

And I say, definitely.

And then he lets me have a bite.

So I'm just cutting this
onion into nice, thin slices.

And these will mingle about
with my shredded potatoes.

And I like these larger
pieces, as opposed

to chopping my onion, because
I don't want them to get

stuck in the waffle iron.

And now I'll add
three eggs, which will

help bind the mixture together.

And now I'll grab my
shredded potatoes.

Now, I prefer to buy the
pre-shredded potatoes

from the store, because
those potatoes have had

moisture drawn out of
them, and that helps

the hash browns get crispy.

So I'm going to add 5
cups of these to my bowl.

And you can use
frozen or thawed.

If they're frozen, they'll
thaw pretty quickly.

And now I'll add a few
good pinches of salt--

you've got to salt
your potatoes well--

and lots of black pepper.

Now I'll mix this all
together to combine.

I want to make sure that the
egg gets completely distributed

throughout the mixture
so that it all holds

together in the waffle iron.

Ok, I've got an even dispersal
of potatoes and corn beef.

This is looking good.

I'm ready to waffle it.

I've got my waffle
heating up hot.

And I'm going to grease it so
that the waffles don't stick.

And this will also
help it get crispy.

And now I'll add 2 cups of my
mixture to the waffle iron.

That's a good sizzle.

I'll just jhuz it around,
get it evenly spread out,

and then I'll press
down on the top.

I'll cook it for
about 10 minutes

until it's golden brown
and crispy all over.

Oh, I can't wait
to bite into these.

And while that's going,
I'll check on my casserole.

Whoa, that already
smells amazing.

I'll uncover this and cook
it for another 30 minutes

until it's browned on top.

Ok, get a check on it.

Oh, my gosh.

I wish you could smell it.

It's so golden and crispy.

Ok, I'm going to
keep on waffling now.

Look at this gorgeous
stack of waffles.

Ok, now to finish
these off, I'll

top them with some fresh
chives just for a pop

of freshness and some color.

Mm, so crispy and satisfying--

I love the corned beef in there.

These are going to be a
huge hit at breakfast.

It's smelling good in here.

Oh, this looks so good.

Mm, I'm smelling
that funky gruyere.

And the sourdough is
golden and crispy.

The farmers are going to love
the hardiness of this dish.

It'll keep them
full all day long.

Still to come, I'm whipping up
some nutritious yet delicious

treats with my apple and
peanut butter smoothies.

Then I'm ready to put a smile
on some hungry farmers' faces.

I'm starving.

Dig in, everybody.

I'm almost finished making a
delicious thank-you breakfast

for all of the
hardworking farmers.

I'm going to send them off with
a fresh treat for their day.

My apple and peanut butter green
smoothies are sweet and nutty.

They're my favorite
way to feel good,

and I hope that
they'll think so, too.

I've started with two
chopped honeycrisp apples.

I love using
honeycrisps in these

because they're super sweet.

And then I'm going to add
a squeeze of lemon juice,

just for a little brightness.

And now I'm going to
add some peanut butter.

And I use unsweetened
peanut butter here.

Almond butter is
also really tasty.

Next, I'm going to
grab my ice and greens.

I have a ton of kale that I'm
going to add to my blender.

I'm adding a good
handful of spinach.

I'm going to top
this with my ice now.

We'll get about
eight cubes of ice.

And now I'll add a cup of water.

You could also use
milk, but for me,

the peanut butter
adds so much richness

that I like just using water.

And now the key to making
the smoothie the best

is to blend it into oblivion.

once it gets going, you can just
push it down with a spatula.

Oh, ok, that's what
I'm talking about.

Let me grab my serving glasses.

I know that stereotypically,
farmers are meat and potatoes

people, but this smoothie is so
satisfying that I think they're

really going to love it.

Oh, yeah, that looks great.

Perfect.

This is so smooth.

This is going to give them
the brainpower and the energy

to harvest those beets.

So cute-- mm--

and very refreshing.

All right, let's go feed
those hungry farmers.

good morning, everybody.

Good morning.

Ok, I know you all have big
days of work ahead of you,

so I prepared a feast.

Oh, it looks good.

- who's ready to eat?
- Oh, I am!

I am.

- Ok, dig in.
- All right.

It looks delicious.

Just go one under
the other, right?

- Ok, we can do this.
- How's that?

We can do this.

There we go.

It's coordination.

So do you mix
your sweet with your savory?

Mm, good idea.

Corned beef
hash in a waffle?

Very good.

It's genius.

I only have two words
to say about this, mm-mm.

I made everybody a
little treat to go.

These are my apple and
peanut butter green smoothie.

Mm!
- Can't wait.

Awesome, great.

Thank you, molly.