Girl Meets Farm (2018–…): Season 4, Episode 12 - Girl Meets Farm - full transcript

We're having a campfire
cookout on the farm,

and I'm making all of
my childhood favorites --

bonfire eggs with
green peppers

and cheese cooked right
in the coals.

I love the color that
green pepper adds.

Bagel dogs with curry ketchup...

...And you can't have
a campfire without s'mores.

I'm baking a flaky s'mores
slab pie for dessert.

We've got to do this more often.

Welcome to camp.

Oh, yeah.



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.

Nick and I are turning
our backyard

into campfire cookout central,
and some

of our friends from fargo are



coming over to join in
on the fun.

You can't have a bonfire
without s'mores.

So I am making
my s'mores slab pie,

which is buttery
and flaky.

It's perfect for a crowd.

So to get started,
I'm gonna make my crust.

I'm gonna grab 2 and 1/2 cups
of all-purpose flour,

and then I'm also gonna add

1 and 1/4 cups of
whole wheat flour.

This pie crust is basically

like if a graham cracker were
a pie crust.

It's got that whole wheat
flour in it.

It's just gonna be the perfect
pie version of s'mores.

I'm gonna add 6 tablespoons
of sugar.

This crust has a little
more sugar

than your typical pie crust --
and now I'll add my salt.

And then a teaspoon and 1/2
of cinnamon...

...And a few passes of nutmeg.

And the nutmeg
and the cinnamon combined
with the whole wheat flour

are what's gonna give this crust

that graham cracker-y flavor.

There we go.

And now I'll whisk this
to combine.

Now that my dry ingredients
are combined,

I'll grab my butter
and shortening.

I like using a mix of butter
and shortening in my crust,

and shortening is gonna help it
retain its shape,

and it also gives it a little
bit of a delicate texture.

I want to do everything that
I can to keep my butter

and shortening
as cold as possible,

because that is gonna help
the crust stay flaky,

and I'm just gonna use
my hands to smash the cubes

of butter and shortening

to incorporate them
into my dry mixture.

But I still want some

larger chunks of butter
and shortening.

My favorite childhood memories
happened at summer camp.

I went to summer camp every
single summer in wisconsin.

It was the best.

And so today we are recreating
camp in our backyard.

My pie dough mixture is
looking ready.

It's got that coarse, sand-like
consistency, and I still have

a few bigger bits of butter
and shortening,

so now I'm gonna
grab my liquid...

2/3 of a cup of cold water.

It's important
that it's cold, again,

for the flakiness,
and then I'm also adding

2 teaspoons of vinegar.

Vinegar inhibits
the formation of

gluten in the pie crust
and helps it stay flaky.

I'll drizzle this in...

...And then I'll use a spatula
to mix it all together.

I'm gently working the water in

just to bring
everything together.

I want to maintain those
chunks of butter.

And it's starting to come
together into a dough,

so I'm gonna finish it off

by just getting back in here
with my hands.

Smells so good -- I'm gonna
wrap it in plastic wrap now.

I'll divide it in half --

one piece for the bottom layer,

one piece for the top layer.

And I'm gonna form these blobs

into rectangles, because
I'm making a slab pie,

not a classic round pie.

I love slab pies
because they have

a better ratio of crust
to filling.

This is a dough that can be

done a couple of days
in advance.

I even make pie dough
and keep it in my freezer.

And now I'll refrigerate this
for four hours

so it can firm up.

I want some more already.

nick loves camp
just as much as I do.

He's already getting going
on the bonfire outside.

He'll take any excuse
to chop up some wood.

I'm gonna assemble
my s'mores slab pie now.

I'll grab my rolling pin,
and I have 1/2 of my dough that

I'm gonna roll out
for the bottom of the pie,

and I'll dust my work surface
with some flour so that

the dough doesn't stick,
and I'll also dust
the top of the dough.

And I want to roll out my dough
so that it's big enough to cover

the pan and hang over the edges
a little bit to get a nice,

thick crust.

I love that I can still

see the chunks of
butter in the crust.

So I'm just working my crust so
that it's big enough, and I like

to rotate it every so often
to make sure

that it doesn't
stick to the work surface

and also to make sure that
I'm rolling it out evenly.

I'll transfer my dough
to my pan, and to do that,

I'm gonna roll it up,

and now I'll slip my pan
right underneath.

I'm just helping it get molded
into the corners of the pan.

And now for the filling --
couldn't be simpler,

chocolate and marshmallows.

I've got four chocolate bars,
and I'll lay these right in.

And I'll break up the fourth
bar and distribute it all over,

and this chocolate is all
gonna melt right down.

And then I'm gonna cover
the chocolate with
mini marshmallows.

Flaky, crumbly pie crust,
and the snappiness

of the chocolate bar

and the chewiness in
the marshmallows is the perfect

combination of textures.

I'll spread my marshmallows
all over the chocolate,

and now I'll grab my other
half of the pie crust

to roll out for the top.

so I'll roll this out

just like I rolled out
the bottom layer of crust.

Okay, this top crust is
looking ready.

Now, I'm going to gently
transfer it to the top
of the pie.

Whoo!

All right, now I'm gonna go

around and pinch the edges
to seal,

and then I'm gonna grab
my scissors

to trim off any
excess edges.

And now my favorite part,

I'm gonna use my fingers to make

a crimping pattern
on the edge.

I love the way it looks.

I love the way the dough feels
in my fingers.

And I'll brush this all over
with a thin layer egg wash,

and that'll help the top
of the pie get shiny.

And then the last thing
I'll do before I'll bake this

is I'm gonna poke a few holes
in the top

with a fork just to release
the steam.

This is gonna bake
at 400 degrees for

40 to 50 minutes
until the top is golden,

and I cannot wait to eat this.

Coming up, I'm doubling down
on this s'mores slab pie

with a decadent
chocolate glaze.

Then I'm making
a veggie frittata

inside of a potato to roast
right in the campfire,

and move over
pigs in a blanket --

I've got a bagel-y twist

that my friends are definitely
gonna enjoy.

-Awesome.
-Oh, yes.

I'm super excited
that my friends

are coming for
tonight's dinner.

But first I have to put

the finishing touches
on my s'mores slab pie.

This is stunning,

and it already smells
like camp in here.

Okay, I'm gonna let my pie

cool while I make
my chocolate glaze.

I'll grab some milk...

And cocoa powder,
and I like using

dutch cocoa powder here
because it's a little darker.

I just love that color.

And now I'm gonna add 3 cups

of powdered sugar
to my bowl.

This is a really simple
powdered sugar and milk glaze,

and I'm adding cocoa powder
to make it chocolate.

3/4 of a cup of cocoa powder.

Some salt.

And 6 tablespoons of
whole milk.

And then I'll mix it
until it's smooth.

Comes together really easily.

And I'm looking for a thick,
spreadable consistency.

This is perfect.

It's ready to go on my pie.

Okay, I'm gonna use
an offset spatula now

to zhuzh it around.

I like getting nice,

big swoops in the glaze.

Oh, it's so glossy
and gorgeous.

Okay, sprinkles time.

I have these cute
sprinkles that

have little tiny marshmallows
in them.

They're gonna be perfect --
I'll sprinkle these all over.

It's so great.

It's like a big, fancy
s'more.

Welcome to camp.

for a kick-butt campfire
side dish,

I am making my bonfire eggs
with green peppers and cheese.

It's like a vegetable frittata
inside of a potato,

and the best part is
they all cook in the campfire.

I've got my par-baked
potatoes here,

and that just means I baked them

at 350 for about 20 minutes.

I'm gonna fill them up and sit
back while the fire does

the hardest part --
cooks them.

To get started,

I'm gonna chop up
my vegetables.

To start, I'm dicing up
my green pepper.

And I'll finely chop this.

You can add any vegetables
to this.

I love the color
that green pepper adds.

And I'll also dice up half of
a red onion.

When I went to summer camp
as a kid,

my favorite class was
outdoor cooking.

We cooked so many things
over the fire,

but my favorite was cooking
an egg inside of a potato.

So that's where I learned
this trick,

and this is just an amped up
version of that.

My veggies are chopped,

and now I'm gonna get
my potatoes ready.

I've par-baked them so that
they're easier to hollow out.

And also, this will make them
cook quicker in the fire.

So I've chopped off a little
bit of the bottom,

and that'll just help them

stand up while
I'm filling them.

And now I'm gonna
chop off its hat.

And now I'm gonna scoop out
the insides.

So I'll grab a spoon,

and then I'm gonna hollow out
the middle.

And I want to make sure to
leave about 1/2-inch border

all the way around so that

the egg mixture
doesn't leak out.

And you're looking for about
a 3-inch-deep hole here.

This looks great.

It's big enough to fit an egg

and veggies and cheese
and cream.

It's gonna be so good.

so the first thing
I want to do

to this potato is I want to
salt it.

And I'll crack in my egg.

It's perfect.
And then I'm gonna add a splash

of cream, which will make
the egg fluffy.

A little salt and pepper.

A splash of hot sauce.

I love hot sauce
on my eggs.

A sprinkle of onions
and peppers.

How much fun is this?

And then I'm gonna mix it
all up with a chopstick.

Now I'm gonna add a pile of
shredded cheddar on top,

and this is gonna melt
and get ooey and gooey,

and it's also going
to stick the potato's hat on.

And now I'm gonna fill
the rest of these,

and then they'll be ready
for the fire.

all of my potatoes are filled,

and now I'm gonna wrap them
in aluminum foil,

and I want to make sure

to wrap them tightly so that
their hats stay on.

And that's it, and now I'm gonna
continue to wrap these,

and then I'll take them
out to nick.

I'll see how he's doing
on the fire.

-Hello.
-Hey!

That's a great fire.

I made it myself.

We've gotta do this
more often.

What do you got there?

Okay, these are my bonfire
eggs, and they're potatoes with

an egg and cheese and green
peppers inside of them.

And it's all gonna cook
in the bonfire.

And they'll cook
in about 20 minutes,

but could you rotate them
every so often

so that they get cooked evenly?
-Of course.

Just throw them
right in there.

I'm gonna go finish preparing
our feast.

-All right.
-Don't burn your eyebrows off.

I can't make any promises.

Next, I'm giving
pigs in a blanket

a fluffy, bagel-y twist.

It's gonna be a diy affair
that you won't want to miss.

Our backyard camp cookout is
in full swing, and I can't wait

for my friends to get here.

I'm gonna make a campfire
classic with a twist.

My bagel dogs are fluffy,

chewy bagel dough wrapped around
juicy hot dog wieners.

They're like pigs in
a blanket, but bigger.

So I'm gonna make a dough,
roll it into snakes,

and let my friends
wrap them around dowels

and cook them with
their hot dogs over the fire.

To get started, I'm gonna
heat up 1/4 cup of milk,
and this is gonna

add a nice tenderness
to the dough.

I'll add this right to
my cute little pot.

And while the milk heats up,

I'll combine
my dry ingredients --

2 cups of bread flour,

1 tablespoon of sugar,

some salt,

and 1 and 1/4 teaspoons of
dry, active yeast.

And I'll mix to combine.

This is a really easy dough

that comes together
pretty quickly.

So this dough is fluffy and
chewy, but it's not as chewy as

your typical new york bagel.

This is actually modeled after

jerusalem bagels,
which are really large,

oval-shaped bagels
that you can get

on the streets
of jerusalem.

They're covered in sesame seeds,
and they are so good.

My dry ingredients are combined.

I'll pop this
onto my stand mixer,

and this is fitted
with the dough hook.

Now I'll grab
my wet ingredients.

I'll get 1/2 cup of water.

I'll add my warm milk.

And then I'll also add a couple
of tablespoons of olive oil.

This will add some nice
moisture to the dough

and that great
olive oil flavor.

I'll give it
a little swirl.

And now I'll just add this
to the flour mixture.

I'll turn my stand mixer on
and let this knead

for a few minutes
until it's smooth

but still
slightly sticky.

I'll scrape the sides
with my spatula

to make sure that all the flour
gets incorporated.

Keep on going.

The dough is looking
really smooth...

...And it's still
a little sticky.

That's how you know that
the dough is not gonna dry out.

So I'll grab it off
the dough hook and turn it

into a ball just by
stretching the sides around

so that I have a nice,
taut surface on top,

and now I'm gonna grab
a clean bowl.

I'll add a drizzle of olive oil
so that the dough doesn't stick.

And then I'll place the ball
of dough

top down,
zhuzh it around,

and then flip it over

so that all of the dough is
covered in the olive oil,

and now I'm gonna cover this
with plastic wrap.

Now, I'll let this rise until
it's doubled in size.

And while this is rising,

I'm gonna get going
on my curry ketchup.

This is one of my favorite
hot dog condiments.

It's tangy and a little sweet,

and it has that gorgeous
curry flavor.

And I'm also gonna make it
right in the ketchup bottle.

I'll open up
my ketchup bottle.

Mmm. I'm gonna add
2 teaspoons of yellow mustard.

It'll add that bright,
mustard-y zinginess.

Some onion powder.

And curry powder.

This ketchup was inspired
by the currywurst

that I had in germany,

which is a sausage covered in
curry-flavored ketchup.

It is delicious.

Now I'll screw the cap on,
and shake to combine.

I'm gonna taste it.

mm! Mm.

The curry and the mustard
together are really good,

and I love that sweetness
from the ketchup.

This is gonna be so good
on our bagel dogs.

-oh, those look awesome!
-Yeah.

-I have one more job
for you to do.
-Okay.

It doesn't put your eyebrows
at risk.

Thank goodness.

Okay, so we've got to prep
the dowels for the bagel dog.

We're gonna take some foil,

and we're gonna wrap it
around a dowel.

When we cook the bread dough
around the dowels,

yeah.

There'll be a hole that's
big enough for a hot dog.

-Hot dog-size hole?
-Exactly.

-Awesome.
-And this will help prevent

the bread dough from sticking,
as well.

Okay.

-Think you can do this for me?
-I will do my best.

Okay, I've got to go prep

the rest of the meal because
everybody is almost here.

-All right, see you.
-Bye!

The dough has risen.

It looks beautiful.

Now I'm gonna divide it
into eight snakes.

I'll pat it out.

You know, like a rectangle,

it'll make it easier
to divide that way.

Divide the dough in half,
and then divide each half

into halves,
and then I'll divide

each of these four pieces
in half.

And now we'll roll each of

these skinny pieces
into foot-long snakes.

Let me grab
my serving platter.

Put this right here,
and I'll keep on going.

The dough is prepped.

And now we're gonna make
a great thing better

by sticking a hot dog
in the middle.

Still to come,

we'll cook these bagel dogs
right over the campfire.

And I can't wait to see
their faces

when I break out that
s'mores slab pie.

Oh, my goodness.
Thank you.

Yummy.

-Hey!
-Hello!

-Hi!
-I'm so glad you guys

could make it --
I've got our hot dogs.

-Awesome.
-Great!

And I've got dough because

we're gonna make them
into bagel dogs,

and we're gonna cook the dough
right over the fire.

We're gonna take a snake of
dough, and then we're gonna

wrap it around
the top of our dowels,

give it a little roll
to make sure

that it's
completely covered.

And then we're just gonna
stick it above the fire.

So just hold it right there
and then rotate it.

You want to cook it evenly
on all sides until it's browned,

and then when it comes easily
off the end of the dowel,

that's how you know
it's done, and then you can

cook your dogs right
alongside the dough.

-The dough is actually cooking
faster than I thought.
-Yeah!

He doesn't cook at home,

but he cooks when we go camping.
-It's because it's the only time

that ashley is hungry enough
to eat my cooking.

your dough is
looking great.

This is a little bit better
than camp.

Because we get to go back
to air conditioning.

- Yeah.

you can just, like,
wrap a napkin around it

and then kind of
wiggle it off.

You can squirt
a little bit of

the curry ketchup
into the hole if you want.

And then stick the wiener in
and enjoy.

Awesome!

Just squirt it in there
like that.

These are so cool.

Mm!

-You want to top it off?
-Yeah.

-There we go.
-I made some awesome eggs.

I made them.
He cooked them.

egg in a potato.

I'm not even gonna use a fork.

wait, that's so smart.

Food is just a vehicle for
curry ketchup.

It's like a denver omelet
in a baked potato.

I know,
this is a good breakfast.

-Is that what it is?
-Mm-hm.

Did you guys save room
for dessert?

-Yes!
-Yes!

How good does this look?

I won't make you guys do
anymore cooking,

but we have to have s'mores.

So this is my s'mores
slab pie.

-Thank you.
-Oh, my goodness.

-Thank you.
-This is the most chocolate

I've had in, like, a year.

I recommend using your hands.

It's really good.

This is way better
than the s'mores I make.

-that's saying a lot.
-Is it?

Let's meet in this exact spot
in 10 years.

-Yeah!
-And do it all again.

oh, man. Mm!