Girl Meets Farm (2018–…): Season 5, Episode 1 - Brunch All Day - full transcript

I'm having a brunch party with
a few of my former bridesmaids.

Welcome to my brunch club.

all the best breakfast, lunch,
and brunch bases will be

covered, starting with my sweet
and fluffy blueberry blintzes--

blintzes are next-level
brunch food--

a satisfying bagel salad
with soft-cooked eggs,

and crispy walnut
sausage patties.

If you need me, I'll be
having brunch all day.

oh, ya, 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 the taste of the midwest.

a few of my former bridesmaids
are visiting from out of town,

and I'm using that
as the perfect excuse

to throw a banging brunch.

And when I think
of brunch, blintzes

immediately make their way
into that same thought bubble.

Make me.



Love me.

Eat me.

My blueberry blintzes
are super fluffy,

and they've got a sweet
lemon ricotta filling

and a juicy blueberry topping.

To get started, I'm going
to whip up a blitz batter

right in my blender,
which is a tongue

twister if I ever heard one.

I've got a cup and 1/2 of
whole milk, two large eggs.

I'll add 1/2 teaspoon
of kosher salt

and 1 and 1/4 cups
of all-purpose flour.

This is the really
simple blintz batter,

and you can use it for
sweet blintzes or savory.

And I'll blend this up
until it's combined.

Now I want to let my batter
sit for at least 30 minutes

so that the air bubbles settle.

If there are too many
air bubbles in it,

that could cause my
blintzes to fall apart.

If you wanted to make
this batter the night

before and keep
it in the fridge,

you could definitely do that.

So while this sits, I'm going
to make my ricotta filling.

This filling is sweet and tangy.

It's a nice surprise
with that first big bite.

I'll start with an
egg and then a block

of softened cream cheese.

Ok, now I'm going to
whip this up just to get

the cream cheese really creamy.

Now that this is
super soft, I'm going

to fold in some ricotta, which
will add that fluffy element.

Mm, I love ricotta.

It's just a really nice
mildly sweet flavor that will

play perfectly in this filling.

And now the rest of the
ingredients that I'm adding

are just going to
enhance the blueberry

and the cheese flavors.

So I'm going to
sweeten this with three

tablespoons of honey.

This filling isn't
going to be too sweet,

which is what I like about it.

It's a sophisticated filling.

I'm going to add some
lemon zest and juice.

Always zest it
before you juice it,

because if you've ever tried
to zest a juiced lemon,

it's kind of tricky.

And the lemon will liven
up all of these flavors

in this filling.

Now to squeeze the lemon
juice, a pinch of salt,

a little bit of ground
cardamom will go really nicely

with the blueberries on top.

It adds a nice
woodsy, floral note.

And then a small splash
of almond extract

will also tie these flavors
together beautifully.

And what I like about all
the flavors in these blintzes

is that there isn't
anything that's too extreme.

It's just all very beautifully
balanced and soothing.

This is smooth and fluffy.

It's exactly where I want it.

I'm going to stick
it in the fridge

now for a bit to
firm up slightly.

It'll make it easier to
work with what I assemble.

My batter is ready, and now I'm
going to cook up my blintzes.

So I've got a nonstick
skillet heating here.

And now I'm going to pour
in 1/3 of a cup of batter.

That'll be the perfect amount.

And then I'm going to swirl this
around to get the bottom evenly

coated.

And I'm going to cook
this for a minute or two,

until the bottom is set.

I'll know it's set when it
comes easily off the pan

and it's opaque.

The edges of my
blintz are starting

to curl up and come off the
pan, so I know that it's ready.

I'm not actually flipping it and
cooking it on the other side.

I just need to cook
it on the bottom.

Ultimately, once I fill these,
they're going to go back

in the pan for another fry.

So they are going to
get fully cooked then.

And I'm going to stack
them up with pieces

of parchment paper in between so
that they don't stick together.

it's time for my favorite
part, filling the blintzes.

I've got my sweet
ricotta mixture here.

And I'm going to
spoon 1/4 cup of it

just slightly below the
center of my blintz.

And then I'm going to fold the
bottom up over the filling.

I'll fold the sides in.

These are so pillowy soft.

They're so nice to work with.

And then ultimately, these
are going to get fried

and crispy on the outside.

coming up, I'm frying
up these blintzes

and whipping up a delicious
blueberry topping.

Then I'm putting together a
salad that'll change the way

you use day-old bagels forever.

This part's fun.

I've got a pretty nutty
twist for some breakfast

sausage patties, and
then we're getting

this brunch show on the road.

it's brunch all day on the farm.

My blitzes are filled and folded
and ready for a quick pan fry

to get them golden and crisp.

But first, I'm going to
make my blueberry topping.

It's an easy fruity topping
that's beautiful and bright.

I'm going to start with 1/2
cup of fresh blueberries.

I'm going to add a
squeeze of lemon juice.

This'll add a nice
hit of acidity.

I'll add 2 tablespoons of honey.

And then I'm also going
to add 1/4 cup of sugar.

And the sugar will
dissolve, and the honey

will make kind of like a nice,
sweet syrup for this topping.

A little pinch of cardamom
will complement the cardamom

that's in the blintz filling.

And now I'll toss
these together,

and I'm going to kind
of mash the blueberries

so that their juices come out
and mingle with the sugar.

And I'm going to get some
really nice textures here.

Oh, I just got a whiff
of that cardamom.

It's so warm and delightful.

This is a great all-purpose
blueberry sauce.

I like it because
it's no-cook, and you

can have it on anything--

ice cream, pancakes, waffles--

easy.

Ok, this is getting
to be purple.

And now I'm going to fold in
another cup of blueberries,

and I'm going to keep them whole
so that there's a nice variety

of textures in the topping.

And then I'm going
to let this sit.

And as this sits,
the blueberries

are going to marinate
in their juices,

and the flavors are going
to get better and better.

And now meanwhile,
I'll fry up my blitzes.

I'll add a little bit of
neutral oil to my pan.

I'll swirl this around, and
then I'll fry these in batches.

I don't want to crowd my pan.

And they'll cook for about
two minutes on each side

until they're golden and crispy.

Ah, I can't wait to eat these.

Ok, I think they're
ready to flip.

Oh, these are stunning.

So the first time I had homemade
blintzes, they blew my mind.

Crispy on the outside and
pillowy soft on the inside

and just perfectly,
subtly sweet,

blintzes are
next-level brunch food.

Ok, I'm going to let these
fry for another two minutes

so that they can get
crispy on the other side.

And then I'm going to keep
on frying these in batches.

you guys are beautiful.

There's still enough
oil in my pan.

But if it looks dry, you can
just add a little more oil.

These look insane.

Now I've just got
to platter them up.

Ok, on my serving platter,
I'm going to layer them.

I can feel how crisp they are.

I can't wait to eat these.

And now I'll spoon the
blueberry topping all over.

Mm!

These are what brunch
dreams are made of.

I'm having a few of my
former bridesmaids over

for a ladies brunch.

And I am making them
a salad mash-up that's

going to rock their world.

My bagel salad has it all.

It's a crisp green
salad tossed with all

my favorite bagel fixings.

I'm going to make some
everything bagel croutons,

my little cream cheese balls
rolled in everything bagel

seasoning, and then place
it on a bed of greens

with soft-cooked
eggs, tons of veggies,

and a really nice,
zingy dressing.

To get started, I'm going
to make some bagel croutons.

I've got two day-old
everything bagels here.

And I'm going to melt
some butter in my pan.

I love making stove-top
croutons and letting them

get crispy on the outside
but still a little chewy

on the inside.

I'll let this melt while
I tear up my bagels.

This is a great way to
use up day-old bagels.

I'll just tear them
into big, rustic chunks.

These are going to be
really pretty croutons.

Pretty much every
year for my birthday,

nick orders a huge box of
bagels from my favorite spot

in new york.

And then for a few
days after my birthday,

I eat only those bagels.

And then after that, we
have bagels leftover.

But I feel like I need a salad.

So that's why I
invented this salad.

It's for when you want to eat
a bagel, but you need a salad.

Ok, I'll toss these around,
and I'll let these get toasty

while I grab my cream cheese.

I've got my cream cheese here.

Keeping it cold will help me
easily chop it into cubes.

And what I'm going
to do is just chop it

into 1/2-inch, 3/4-inch cubes.

And then this is going to get
rolled into cute little balls.

I just figured this would be
a fun way to get cream cheese

into the bagel salad,
'cause you have to have

cream cheese in a bagel salad.

so I have my everything
bagel topping here.

Store-bought will work, but
I usually just make my own.

It's so easy.

I use equal parts poppy
seeds, sesame seeds,

dried minced garlic,
and dried minced

onion, then a little
pinch of salt.

And then I'm going to
add this to my plate.

This part's fun.

I'm going to transfer my
cream cheese cubes right

to the everything bagel
topping and then coat

them all over in the topping.

Get these all coated.

And then once
they're coated, I'm

going to roll them into
round balls, just like that.

I know for a fact that my
bridesmaids who are coming over

later love bagels, because
on my bridal shower,

my mom put together
this huge bagel spread.

And we did paint your own
pottery and ate bagels,

and it was the best.

Next, it's a breakfast salad.

You've got to have eggs.

I've got just the thing
to help this morning

feel fresh and bright.

My girlfriends are on
their way here for brunch,

and I'm working on my crisp
and bright bagel salad.

My cream cheese balls are
ready, and my bagel croutons

are toasting in the pan.

Now I'm going to get
together my vegetables.

I've got a cucumber,
some scallions,

my greens, and some eggs.

And then I've also got some
tomatoes and a red onion.

I'll first lay down a
nice bed of fluffy greens.

Next, I'm going to
chop up my tomatoes

in some nice, pretty wedges.

Ok, and now I'm going
to size up a red onion.

Onions and bagels, a
match made in heaven.

Now I'm going to slice up
half of an english cucumber.

It adds a nice crunch.

This is going to be a
really crunchy salad.

But now it needs some
non-veggie things.

I've got four eggs
here that I've

boiled for seven minutes, which
is the perfect amount of time

to get the yolks just set.

I'll chop these in half.

Oh, yeah that's perfect.

See, the middle is still,
like, a tiny bit runny?

I love that texture.

And I'll arrange these all over.

It's a breakfast salad.

You've got to have eggs.

And now I'm going to add
my cream cheese balls.

No cream cheese
ball left behind.

Ok, I'm going to check
out my croutons now.

These are getting
really nice color.

They sound crisp.

But they're still a
little soft in the middle,

which is just how I like them.

I'm going to remove
these from the heat,

and then I'm just going to
transfer them to my plate.

And now I'll arrange
these all over my salad.

Ah, I love bagels so much.

Mm, so good.

Ok, next I'm going
to sprinkle this

with some chopped scallions,
because scallion cream

cheese is the best.

I'm going to finely chop
these full scallions.

And I'm only going to
sprinkle on the greens,

and then I'm going to save the
white parts of the scallions

for my dressing.

I'll sprinkle these all over.

And then I'll add a
little fresh dill.

Mm, this dill smells so fresh.

Make it rain dill.

Ok, now I'm going to sprinkle
with a little salt and pepper.

I want to make sure to
salt and pepper the eggs.

A soft-cooked egg without
visible flecks of salt and

pepper just looks wrong to me.

This looks amazing.

It's so colorful.

Now I just need to whip up a
quick honey mustard dressing.

This dressing is zingy
and a little sweet.

It compliments the
salad really nicely.

I'll start with a squeeze
of fresh lemon juice.

A teaspoon of
honey will add just

the right amount of sweetness.

A tablespoon of dijon mustard
is really good in this.

And I'll whisk this together.

And then as I'm whisking,
I'm going to drizzle in about

1/2 a cup of good olive oil.

And whisking it constantly
as I drizzle in the oil

will allow it to
emulsify and thicken.

I'm going to toss in the
white parts of my scallions

so that they can kind
of infuse the dressing

with that scallion flavor.

And then I'll season
with salt and pepper.

I'll just sneak a taste.

Mm, there's the perfect amount
of brightness and sweetness

in the dressing.

It's really going to
compliment my salad nicely.

This salad is so beautiful.

It's like a bagel
married a salad.

My friends are going to love it.

I'm going to wait to
dress it until right

before they get here.

Still to come, breakfast
sausage patties

that'll be perfect for your
next meatless Monday morning.

And then it'll be
time for brunch.

I've in full-on brunch mode.

A few of my friends are coming
over later to indulge with me,

and I'm making them my
walnut sausage patties.

They're loaded
with maple flavor,

and they've got a
great, crisp exterior.

And they're totally
walnut-based.

There's no meat.

So to get started,
I'm going to add

1 and 1/2 cups of toasted
walnuts to my food processor.

I love walnuts.

They have a great, meaty
texture, and the flavor of them

goes so well with maple.

3/4 of a teaspoon
of kosher salt.

I'm going to add
loads of herbs here,

a teaspoon each of
dried sage and thyme--

it'll add great earthiness--

half a teaspoon
of dried rosemary.

I always think of bernie when I
use rosemary, because rosemary

is her middle name.

1/2 a teaspoon of cayenne
pepper, 1/4 teaspoon of nutmeg,

and a few pinches of crushed
red pepper and freshly

ground black pepper.

Ok, I'm also going to add some
sweetness with some brown sugar

as well as maple syrup.

And I like the combination
of those two sugars,

because the brown sugar
adds nice molasses flavor,

and of course,
the maple syrup is

just the flavor of breakfast.

Next, I'm going to add 1 and
1/4 cup of quick-cooking oats,

and these will add great texture
and help bind it together.

And then three eggs will
bring this all together.

And now I'll pulse to combine.

Ok, this is perfect.

It's blended together.

But there are still some
coarse bits of walnut in there,

which I want for the texture.

Ok, now I'm going to heat up
some oil to fry my patties.

And then I'll get my scoop,
and I'll scoop some patties

directly into the pan.

These are kind of
like walnut fritters.

I'm just gently
flattening these out

so that they're patty-shaped.

And then I'm going to let
them cook on both sides

until they're crisp.

Mm, they smell so good already.

I can't wait for
jaclyn to try these.

She's been a vegetarian for
as long as I've known her.

And I'm not a vegetarian,
but I love these.

They taste so good.

They're just packed with flavor.

I can't wait to have
these with our blintzes.

These are looking beautifully
crisp on the bottom,

so I'm ready to flip.

The color looks great.

They've got a nice,
crisp exterior.

Now I'll cook these
for another few minutes

until they're brown
on the bottom,

and then I'll transfer them
to a wire rack to drain.

My bridesmaids are going
to go bananas for these.

I'm going to keep on
frying these in batches,

and then it'll be
time for brunch.

And she was just--

Cute.

- welcome to my brunch club.
- Yes.

Ok.

This looks amazing.

I'll have some sausage.

Oh, this is my walnut sausage.

And it's vegetarian.

Perfect.

So you can eat it.

Thank you so much.

You're going to love 'em.

We're
like, excuse me?

This tastes
exactly like sausage.

And
it looks like sausage.

It's delicious.

I can taste the sage in here.

Yeah.

Oh,
my gosh, it's so good.

Molly, these
blintzes are so good.

Oh, my god, bacon and--

do you remember the
morning of your wedding,

and you were like, "I want it
to snow," and it actually did?

And then it snowed.

Surprisingly, negative 27
was not as cold as I thought.

See?

Because the love really
just warmed everybody up.

Yeah, the love
and the whiskey.

Yeah.