Girl Meets Farm (2018–…): Season 4, Episode 3 - Girl Meets Farm - full transcript

I've got some friends
coming over

for a volleyball game
and a little cookout.

So I'm making some
of my favorite

tailgating recipes with a twist.

So cute.

Spicy cheddar juicy Lucy's

with homemade
chili potato chips

and sesame avocado salsa
on the side.

Grilled corn on the cob

slathered with
a tangy kimchi mayo

and my highly addictive



miso caramel cracker cookies
for dessert.

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.

A few of my volleyball
teammates are coming over today



for a grill-out
and a pickup game.

And they are gonna go crazy

over my miso caramel
cracker cookies.

They're chewy and crunchy
and salty and sweet.

They are perfect for tailgating.

I'm gonna start by melting
some caramel in my pan.

And to help soften it,

I'm gonna also add 2 tablespoons
of heavy cream.

I'm just gonna let these melt
and I'm gonna stir it around

to get the heavy cream
incorporated

and the heavy cream just softens
the caramel a little bit.

So Emily and Evan
are coming over today,

and they are on
our intramural volleyball team

called the Cheesy Pickles
because we love eating cheese

and pickles after the games.

We're really bad.

I think we've lost every single
game, but it doesn't matter.

We're just playing for fun.

This smells delicious.

My caramel is smooth and melted.

I'm gonna add
my miso paste now.

I'm adding a tablespoon
and a half.

A little bit goes a long way.

And this is gonna add umami,
which I like to think of

as, like,
three-dimensional saltiness.

It's so good.

If you don't want to go out
and get miso paste,

you can certainly just add
a few good pinches of salt

to this caramel.

But I love a little something
extra that miso adds.

Oh, gosh, it smells so good.

I'm really excited to eat these.

I'm going to set the caramel
aside to cool slightly,

and that'll help me
form the sandwiches.

So I'll pour it into a bowl.

I have my pan lined
with parchment,

and the parchment
is just to help prevent

the caramel from sticking.

And now I'll grab my crackers.

And these treats are the best
because they are no bake.

They come together so easily.

Now I'm gonna arrange
my crackers all over my pan.

And these salty crackers
drive home

that salty and sweet combination
that I love so much.

I am making 6 rows of 6 -- 36.

This is how we do math,
Bernie.

Okay. Now, each of these is
gonna get a dollop of caramel.

I'm using my teaspoon, which
will be the perfect amount.

I want to add
the most amount of caramel

without it going over the edge,

and then I'm gonna top it
with a cracker.

You are gonna be so tasty.

Now I'm gonna melt my chocolate.

I'm using dark chocolate here

so that it's not overly sweet
with the caramel.

But you can pretty much use
any chocolate that you want.

And I'm gonna melt it
in a double boiler,

which is just a bowl set
over a pot of boiling water.

And I'm gonna stir it
as it melts

so that it's nice and smooth.

I used to play volleyball
on a real team,

not just our
intramural adult team.

I was on the Wildcats
in junior high and that year,

I got the award
of most improved player.

This is melted
and looking good,

so I'm gonna remove it
from the heat

and then I'll be ready
to dip my cookies into it.

I'm gonna dunk each of
these halfway into the chocolate

and then scrape off
any excess...

and give him a few sprinkles.

These are so simple and so good.

These cracker cookies

are dangerous to have around,
though,

so I'm glad that I have friends
coming over to help me eat them.

Otherwise I'll just eat
this whole pan.

Look how cute it is.

Okay.
I kind of want to taste this.

Mmm!

My friends are
gonna dig these.

My chili potato chips
with sesame avocado salsa

are dangerously good.

The chips are crunchy and have
a little heat

and avocado salsa
is the perfect creamy contrast.

To get started,

I'm thinly slicing my potatoes
with a mandolin.

I want them to be about
an eighth of an inch thick,

which is gonna seem
thick at first,

but once they bake,
they'll get thinner.

Okay. Once I get down
to the bottom of the potato,

I like to use the safety handle.

Don't want to chop off
any of my hands.

I need them
for spiking the volleyball.

Okay. That's good.

Okay, I have two sheet pans that
have been lined with parchment

so that the potatoes
don't stick.

And now I'm gonna drizzle
some oil on the bottom

and then brush it all over

so that there could be some oil
on the bottom of the chips.

A nice, thin, even coating of
oil is what I'm going for.

And I like using olive oil
here for that good flavor,

but you could also
use flavorless oil.

Okay. And now I'm going
to distribute the potato slices

all over the pans
in one even layer.

I don't want them to overlap
because that could prevent them

from getting crispy.

I'm using russet potatoes here.

They hold up really nicely
in the oven,

and they get nice and crispy.

Perfect.

Now I'm gonna brush
the tops with oil as well.

Every tailgate has to have
crunchy potato chips.

These are looking great.

I'm just gonna sprinkle
these now with salt and pepper.

And I like using, of course,
kosher salt here

so that you
can taste those crystals.

Okay.
And also some black pepper.

These look great.
I'm ready to bake.

I'm gonna stick these
in the oven at 450

for 25 to 30 minutes
until they're browned.

And I'm gonna flip them
halfway through.

Coming up, I'm whipping up
the perfect complement

to these chips --

my bright and creamy
sesame avocado salsa.

The saltiness and the acidity
go so well together.

Then it's on to a cheeseburger
Minnesota style --

my spicy cheddar juicy Lucy.

They're so good and gooey,
and I love them so much.

I have some friends coming over
for a grill-out today.

and it's gonna be awesome.

This avocado salsa
is one of my go-to dips.

It's inspired
by my love of avocado rolls

whenever I go out for sushi.

Avocado and soy sauce
is such an amazing combination,

and all the other ingredients
in this

are just the perfect complement.

So I'm gonna start
with some soy sauce.

About 4 teaspoons.

But I usually just eyeball it.

A tablespoon of toasted
sesame oil,

and I love that toasted flavor
in this.

So good.

And next I'm gonna add
the zest and juice of a lime.

Okay, now that it's zested,
I'm gonna roll it

a little bit
to release the juices.

And then I'll cut it in half...

and juice it right into my bowl.

The saltiness and the acidity
just go so well together.

I'm gonna add a drizzle
of sriracha

for a little bit of heat...

and some fresh ginger.

I love ginger.

And I usually
just use the tip of a spoon

to scrape off the peel.

It's really easy.

You don't want to eat the peel

because it tastes
kind of papery.

I keep my ginger in the freezer.
It keeps it fresher longer.

So once I have a small portion
of this peeled,

I'm gonna take my fine zester
and zest it right in.

There are some awesome flavors
in this dressing --

the soy sauce
and the sesame oil

and the ginger.

I'm smelling them already,
and it smells so good.

Now I'm gonna whisk this
together,

and that's it for the dressing.

And now I'm going
to chop up my avocados.

So to do that, I'll just place
one on my board in front of me

and then cut it
in half lengthwise

all way around,

all around the pit.

And then once I've gone all
the way around with my knife,

I'm just gonna twist it open.

Oh, that's a good avocado.
No brown spots.

It's perfectly ripe.
It's a little bit soft.

And now
I'm gonna get rid of my pit,

so I'll just tap tap tap

and then twist it out,
like that.

Now, to cut these up, I'm gonna
keep them in the peel

and I'm just gonna use
a spoon to cut them widthwise

and then lengthwise.

I just want
to kind of break it up

so that it'll incorporate
into the salsa nicely.

And then
I'll scoop my pieces

directly into the bowl
with my dressing.

You know it's ripe

when the spoon
goes smoothly into the avocado.

Okay. Now I'm gonna toss these
all together with the dressing.

I'm smelling that toasty
sesame oil.

Okay.
I'm gonna taste this.

Mmm!

I could just eat this
with a spoon.

That lime and the soy sauce
are so good in this.

I want it to have
a little bit more heat.

Let me just drizzle
some of that in.

Okay.
Let me see if my chips are ready

and then I'm gonna plate
this up.

These look perfect.

They are brown and the edges
are kind of curling up.

They're not gonna be
completely crispy

when they come out of the oven,
but they will crisp up

as they cool.

My last touch on this

is I want to sprinkle them
with some chili powder

just because it's good
and I love a little heat.

Just a few pinches all over.

Ooh. One of these got away.
I'm gonna eat it.

That was perfect.

Okay.
These are pretty much ready.

Let me plate them up.

So for my avocado salsa,
I'll just pile this into a bowl,

and then I'm gonna top it

with some fresh cilantro
and sesame seeds.

Let's rip off a piece of it.

Finely chop it.

I'll sprinkle this over the top.

And then I'll also add
some sesame seeds on top.

Green on green.
It's looking great.

And I'll transfer
my potato chips to my plate.

And I'm just piling my chips
onto my serving plate.

These look so good.
I have to have a taste.

Those chips
are so crunchy and salty.

They're perfect
with the creamy avocado,

and I'm getting that heat.

I've got to get these away
from me

so that I can save them
for my friends.

Next I'm prepping a bona fide
Minnesota classic

for tonight's cookout.

Basically a beef
and cheese dumpling.

Move over, cheeseburgers, and
make way for some juicy Lucy's.

My cookout is
coming together,

but it's not complete
without a little meat.

I am making juicy Lucy's, which
are an iconic Minnesota burger

where the cheese
is on the inside.

They're so good and gooey,
and I love them so much.

So to get started,
I've got my ground beef here,

which I'm just going
to add to a bowl.

And I'm gonna season it
with salt and pepper.

About a teaspoon
and a half of salt

and a nice few pinches
of black pepper.

And then I'm also going
to add sriracha

because sriracha and cheddar
are such a great combination.

The smokiness of the sriracha
with the sharp cheddar --

It's just so good.
I love it.

I'm gonna drizzle some in,

and then I'm gonna quickly
mix it up with my hands.

I don't want to overmix
my beef mixture.

Otherwise it could get tough.

And now I'm gonna divide it
into six equal balls.

I didn't even know
about juicy Lucy's

until I became
a Minnesota gal.

I love the way that the emphasis
is really on the cheese.

I feel like typically
with a cheeseburger,

you just have one thin slice
of cheese on top of the meat

and sometimes it can
kind of get lost

with the other toppings.

But in a juicy Lucy, you get
a nice big bite of cheese

in the center of the burger.

Okay, so I've got my shredded
cheddar here,

and I'll take a ball
and make a divot in the middle,

and then I'm gonna
fill it with cheese.

I'm probably gonna use
this whole bag

and any cheese will do,
but I love a good sharp cheddar.

And now I'm just pinching
the meat around the cheese

to seal it and basically
a beef and cheese dumpling.

I don't want the cheese
to leak out.

So it's important to make sure

that the beef is completely
covering the cheese.

And then I'll lightly flatten
it into a patty.

Okay.

I'll finish up
the rest of these now.

These are gonna have
such a nice surprise inside.

My friends are gonna love biting
into these.

I'm gonna season them
on the outside

with salt and pepper, too,

just to really bring
out the flavor

and help these burgers develop
that crust.

Okay.
These are ready for the grill.

And now I just have to prep
my side.

My grilled corn on the cob
is packed with flavor.

It's super sweet.

And when you slather it
with kimchi mayo

and scallions, it melts down
into the kernels

and it'll blow your mind.

So to prep these
for the grill,

I'm gonna pull the husks down,
and then I'm gonna braid them,

which is gonna make them
look really pretty

and it'll be
a nice little handle

for holding while you eat.

I'm just gonna divide
the husks into three parts

and then I'll just
braid them like hair.

Cute.

Once I get to the bottom,

I'm gonna take
two of the ends

and then tie them in a knot.

And that will keep the braid.

And look at that.
So cute.

Now, all I'm gonna do is drizzle
these with some neutral oil

and season them
with salt and pepper.

And I'll just zush it around
with my hands

just to make sure
that all the kernels are coated.

And I'm just using
a neutral oil here

because the sauce that's going
to go on after these grill

is so flavorful.

Little bit of salt and pepper.

The burgers and the corn
are ready for the grill.

Maybe Nick can help me
finish these off.

Still to come,

Nick's gonna handle this
whole situation on the grill...

I got this.

...while I whip up

some spicy and creamy kimchi
mayo for the corn.

We'll have time
for a quick chow down

and then it's game time.

-Yeah!
-Good game.

My friends are over
for a grill-out,

and I'm so happy
to be cooking outside.

They're warming up
their volleyball skills

for a game later.

Nice pass.
I got to go.

And I have everything set.

I just need to grill up
my spicy juicy Lucy's

and my corn on the cob.

Hey, how's it going?
It's amazing.

You want to help me
grill?
Please.

Okay. Why don't you get
the corn on the grill?

And these are gonna grill for
just a few minutes on all sides

until they've got
some nice char marks on them.

And then the burgers
are gonna go on

for like 4-5 minutes
on each side.

I got this.

Meanwhile I'm gonna
whip up a kimchi mayo

that's gonna go
onto the corn on the cob.

It's really creamy
and a little bit briny

from some kimchi brine
that's gonna be added.

I'll start with 1/2 cup of mayo.

Super fluffy.

And then 1/2 cup of sour cream

will add some really
nice richness.

And then I'm gonna add
2 tablespoons of kimchi brine.

Kimchi is fermented cabbage.

If you don't have kimchi,
you can add pickle brine.

Anything that's really acidic
and briny will be delicious.

And then I'll season it
with a tablespoon of soy sauce.

How are you doing?

Just about ready
with the burgers here.

I love the sound of burgers
grilling.

Mm-hmm.

That's like such
a summery sound.

And I'll just stir this
to combine.

I think the corn's
probably ready to go.

Wow. Great. Okay.

Do you want to transfer it
to the plate?

And then I'm going
to take over plating.

Okay.
And then meanwhile,

you could probably flip
the burgers.

I'm gonna taste
my kimchi mayo now.

Mmm!

I love the creaminess

and the spiciness of the kimchi
brine is just perfect on there.

You want to taste
the kimchi mayo?

I taste the kimchi.
Is it good?

It's so good.
Oh, good.

To think I lived
with just butter

for all these years.

We're gonna put this
on the corn now.

This is just like having butter
on corn but better.

Okay.
And to finish off this corn,

I'm gonna sprinkle it
with some scallions.

Is that not the prettiest
corn on the cob

you've ever seen?
It is.

He did pretty okay.

Good job.
Thank you.

Okay. I'm gonna get
these off the grill.

You want to go round everybody
up and then we can eat?

I'm gonna go get the guys.
Okay.

Come on up and dig in.
Grab some potato chips.

They're homemade.
-It's just beautiful.

This looks delicious.

You can build
your own burgers.

Cheers.
-Cheers.

-Dig in.
-There you go. Dig in.

Thanks, Ry.

Mmm.

You grill a good corn.

That I do.

It's so juicy.

I didn't know there was
gonna be cheese in there.

It's a juicy Lucy.

It's like
a nice surprise.

Do you guys have room
for dessert?

-Oh, yeah.
-Always.

These are miso caramel
cracker cookies.

-Oh, man.
-Fun.

I mean, I'll take a couple.

--I like that they're salty.

Are you guys all fueled up
to play volleyball?

-Yes.
-Yes.

-Let's do it.
-I'm ready.

You got this.

-Yes!
-Yes!

Well-played.
Good game.

Good game, good game,
good game, good game.