Girl Meets Farm (2018–…): Season 5, Episode 10 - Girl Meets Farm - full transcript

I'm hosting passover
on the farm and making some

of my family's most treasured
recipes with a twist.

We'll feast
on my asian-inspired

scallion and ginger
matzo ball soup.

Mmm!

A hearty,
spiced beef pie,

and to wow everybody
for dessert,

giant sprinkled macaroons.

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.

my mom, my sister, jenna,
and her husband, john,

are in town for a passover
dinner on the farm.

I'm gonna surprise them with
a giant sprinkly version

of one of our favorite
desserts this time of year --

coconut macaroons -- these ones
have a great, crisp shell

and soft, chewy innards
and lots of sprinkles.

I'm gonna start with one cup
of sweetened condensed milk.



This is gonna add
a great, sticky,

dense quality
to the mixture.

And I'm gonna flavor
my macaroons with almond extract

and vanilla extract -- I'll add
half a teaspoon of almond

and then two teaspoons
of clear vanilla,

and I sometimes like to use
clear vanilla extract in things.

The fact that it's clear means
that the mixture is gonna

be really bright, and
the sprinkles are gonna pop

beautifully against it.

And I'll mix to combine.

And then I'll add
my shredded coconut.

Macaroons are
the quintessential

passover dessert,
because they don't

have any flour --
during passover,

we don't eat flour, because
it celebrates the freedom of

the israelites,
who had to escape

before their bread could rise,

so that's why we eat
unleavened bread,

or matzo, and desserts that
don't have any flour.

But these macaroons
are so good that I eat them

at all times
throughout the year.

And now I'm gonna whip up
some egg whites.

So I'll separate out
my eggs.

I want to make sure
not to get any yolk

into the egg white mixture,

because the yolk will prevent
the egg whites

from whipping up properly.

I'm gonna add
1/4 teaspoon of salt.

Now, I'll whip these
to stiff peaks,

which will add some lightness
to the macaroons

and make them chewy.

So this year is actually gonna
be bernie's second passover.

She was born about two weeks
before her first passover,

and it was awesome.

My mom came to town and made
this incredible feast,

while bernie and I took hours
to make one little

flourless chocolate cake.

We had to stop for feedings
and diaper changes

and all of that --
it was hilarious.

So this year,
I thought I would

repay my mom by making
the whole feast.

There it is.

That's perfect.
That's what I want.

The egg white
is holding its shape

now that it's turned
upside down,

so now they're ready to fold
into the coconut.

I want to keep all of
the air in the egg whites

that I just spent
all that time beating,

so I want to gently fold
the egg whites

into the coconut mixture,

and I don't want overmix it,
because that will cause

the egg whites to deflate.

My whites are mostly
folded in.

I'm gonna stop down now
and add my sprinkles,

because when I fold in
the sprinkles,

it'll continue to fold
the egg whites in.

I'm gonna add 1/4 cup
of rainbow sprinkles,

the tastiest ones
I could find,

and I want to stir these
in quickly

so that the colors
don't bleed.

so cute.

A great thing
about coconut macaroons

is that you can mix
and match flavors.

I've made red velvet and
chocolate varieties before.

If you're not
a sprinkle person,

you don't have to add sprinkles,
they'll still be good.

But also, get out.

The sprinkles
are incorporated.

I want to stop mixing now,
because I don't want

the colors to bleed --
I'm ready to scoop.

I gonna pat the mixture
right into the ice cream scoop.

And I'll scoop it right on
to my baking sheet that

I've lined with parchment
paper so that they don't stick.

Happy little mounds --
ha ha!

And I wanna allow

about an inch in between
each of the macaroons

so that they can get baked
evenly on all sides.

Before I stick them
in the oven,

I'll add another sprinkle of
sprinkles, because I want to.

Right on top.

These are gonna bake now
at 350 for about 18 minutes

until they're golden,
and then comes the chocolate.

These are gonna be so fun
for passover.

--the doughnut!

Ohhh!

I'm smelling that coconut.

Oh, yeah.

These are beautifully browned.

I can tell these are gonna
have a great, crisp exterior.

I'm gonna let these cool now
while I melt my chocolate.

I've got semi-sweet chocolate
here, which I like,

because it's not too sweet,
and I'm gonna melt it

in a double boiler,

which is a pot of simmering
water with a heat-safe bowl

on top.

Growing up, my mom would
always put macaroons

in my lunchbox for school,
and passover's 10 days long,

so that was a lot
of macaroons.

The chocolate is so smooth
and shiny.

And now to assemble,

I'll take a macaroon,
and I'm gonna

dip the bottom
into chocolate,

and then I'll use my spatula
to wipe off any excess.

I want a thin coating
on the bottom,

and then I'm gonna dip it
in sprinkles...

Like this!

So fun.

I'll let this dry
on the pan,

and I'm gonna keep on
dunking the rest.

mm! Mm.

They're chewy and crunchy
and chocolatey,

and that toasted coconut
flavor is perfect.

I can't wait until
my family tries these.

Coming up, you won't want
to miss my asian twist

on a passover classic with
my scallion and ginger

matzo ball soup.

-Is it better than mommy's?
-It is.

-But don't tell her.
-We won't tell her.

Then, I'm layering a ton of
warm and savory flavors

into my spiced beef pie that
I know my family's gonna love.

-Happy passover!
-Happy passover!

We're having a dinner to kick
off passover in style,

and I'm so happy that my mom,

sister, and brother-in-law
can be here to partake

in the festivities.

I am making one of my favorite

jewish dishes
with an asian twist.

My scallion
and ginger matzo ball soup

is the epitome
of comfort.

It's got a little bit of
spiciness from ginger and big,

fluffy matzo balls,
and it gets finished

with toasted sesame oil.

It's so good -- I'll make
a flavorful chicken soup broth,

plop in some matzo balls,
and that's it.

To start, I've got 2 pounds of
chicken drumstick in my pot,

and now I'll season these
with one teaspoon of salt.

And now I'll prep my veggies.

I've got two large carrots,
four scallions,

and three inches of ginger
that I'll just slice

and tie in cheese cloth
so that nothing gets lost,

and I can remove it
easily later.

And now I'm gonna add two
tablespoons of soy sauce,

which will add saltiness
and flavor, and a little

something different than your
traditional matzo ball soup.

Don't tell bubbe.

And eight cups of water.

And this will create
the broth.

And now I'll bring this
to a boil and allow it

to simmer until the chicken
is fall-off-the-bone tender.

I cannot make matzo ball soup
without thinking about my mom

and how she would always make
this for me when I was sick

growing up --
it's jewish penicillin.

This is my take that has
an ode to my chinese heritage,

with the scallions and ginger
and soy sauce.

It's me in soup form.

While the soup simmers,
I'll get started

on my matzo balls.

Matzo balls are big,
fluffy dumplings.

They're so comforting,
and growing up,

they were the only thing
that I would eat at passover.

They're made with matzo meal,
which is ground-up matzo.

I'm gonna start
with one cup of it.

I'll season with a teaspoon
of kosher salt

and mix this up to combine.

Next, I'll add
1/4 cup of oil.

This will make the balls
nice and moist.

And I'll also add 1/4 cup
of my stock here

that's been simmering.

This will add really nice
flavor to the matzo balls.

I'll add four yolks,
and I'm gonna keep my whites

over here, because I'm gonna
beat them up

before adding them,

and that helps make
the matzo balls fluffy.

now I'll slice up
my scallions.

These are not a traditional
addition to matzo balls,

but they're gonna
add great flavor

and beautiful little speckles
of green.

I'll stir this up.

Mmm! I got a whiff
of those scallions.

They smell so fresh,
perfect for passover,

because passover is
the first sign of spring.

Okay, I'll set this aside
while I beat up

my whites, and I'll beat these
to soft peaks.

And this will incorporate air
into the matzo balls

and help make them
light and fluffy.

Almost there -- my arms are
gonna be toned for passover.

Okay, the egg whites are foamy,
and they're holding soft peaks.

I'll fold these in
in three additions.

I know matzo meal

is basically just flour
and water,

but it has this distinct smell
that I smell every year

at passover, it just tells me
that the holiday is here.

This is looking great.

I'm gonna grab
some plastic wrap.

And now I'll stick this
in the fridge

while I continue working
on my soup.

My soup smells so good.

I'm getting whiffs
of that ginger.

I'm gonna grab the drumsticks
out of the soup

so that I can
extract the bones.

I'll place them
into my bowl here.

Ooh! The meat is already
starting to fall off the bone.

I'll also grab my bouquet
of ginger out.

I'll set the chicken
aside now

to cool while I roll up
my matzo balls.

This is my favorite part --
rolling the matzo balls.

Mm! I could eat matzo balls,

I think, for breakfast,
lunch, and dinner,

all year round.

I'll grab a scoop, and I've
got a pot of salted

boiling water here,
and I do this

in salted, boiling water
instead of the soup,

because when you cook
the matzo balls in the soup,

it soaks up the fat
from the chicken,

and it makes them
too dense.

I'm gonna scoop two
tablespoon-sized balls,

and I'll roll them so
they're nice and smooth,

but not too densely packed,

just like this.

And now I'll gently lower them
into the boiling water.

My older sister, jenna,
and her husband, john,

are in town from chicago,

and jenna actually went
to culinary school.

She majored in baking
and pastry.

It's really hilarious to cook
for her, because she has

no filter,

so I always know exactly
what she's thinking.

Okay, I'll get
my last one in.

These are gonna boil now
for 30 to 35 minutes

until they're big
and fluffy and boiled through.

My chicken should be
cool enough.

I'm just gonna get in here
with my hands

and pull the meat off the bone,
oh, it's so tender.

All right, that's done.

I'll transfer the chicken back
to the soup now.

these matzo balls are
looking plump.

Oh, yeah, these are
almost ready.

I'm gonna go grab my sis
to see if

she'll be the official taste
tester before the big meal.

oh.

-Hi, you guys!
-Hi!

-Hey!
-How's it going? Hi, bern!

Are you having fun
with everybody?

Look, it's mama!
Look at mama!

Okay, I need your help
taste-testing something.

-Okay.
-You have to come with me.

-See you later.
-See ya!

See you later --
we'll be fine.

Next, I'm finishing off
this scallion and ginger

matzo ball soup and giving
my sister a sneak preview.

Mmm!

Then it's on
to tonight's main course,

my warm and hearty
spiced beef pie.

my crazy sister jenna is here,

and she is gonna be
the official taste tester of

my scallion ginger
matzo ball soup.

-That sounds so good.
-Wait, really?

-Totally!
-Okay, good.

-Let me eat!
-I've gotta finish it.

To finish it off,
I'm gonna give the broth

a drizzle of chinese
black vinegar,

which is a darker,
richer rice vinegar.

It's gonna add great depth of
flavor and delicious acidity.

If you don't have it,
you can use rice vinegar,

and then we'll transfer
the matzo balls to the soup.

What are
those little green specks?

-They're scallions.
-Oh, yum.

-I love scallions.
-We love scallions.

You wouldn't have eaten those
when you were a little.

No, but I'm all grown up.

-Oh, great, so adventurous.
-I'm a cool mom.

okay.

we're gonna have a taste now,
but we have to save room.

We'll get some carrots
and scallions, and there's

some ginger in here, too.
-Wow.

So it's a little bit
nontraditional.

It's because
we're chinese, too.

Exactly!
It's us in soup form.

Okay, it needs a little
toasted sesame oil.

-I love this flavor.
-Oh, me, too.

Yeah, so good.

-And a dollop of sambal.
-Oh, yum.

Ooh, this is a fluffy one.
Mm!

Mmm!

-You like it? Really?
-Yes!

-Tastes like home.
-But, like, with a twist.

But with a twist.

-Is it better than mommy's?
-Yes, it is.

-But don't tell her.
-We won't tell her.

-Can I have another ball?
-Okay.

-But you have to save
room for dinner.
-Okay.

My family's in town
for passover,

and I'm putting together some
of my favorites

to mark the occasion --
for the main course,

I'm making my spiced beef pie.

It's hearty and loaded
with warm spices,

and it's got a matzo crust,

which soaks up all the meat
juices and gets so flavorful.

It's gonna smell so good --
to start,

I've got a chopped onion
and carrots cooking in my pan

with some oil and salt,

and now I'm gonna add
my spices.

I'm gonna add a teaspoon of
aleppo pepper,

which is a popper
that isn't too spicy.

It has some sweetness,
and then I'm gonna add

2 teaspoons of ground cinnamon
and some ground cumin,

which will add
earthy woodsy-ness.

And 1/4 teaspoon of
ground allspice,

which reminds me of cloves --
a little bit goes a long way.

I'll stir this around
and let these get fragrant.

It's smelling real good
in here.

I'm ready to add the beef.

I'll add this right to the pan.

I'll use my spatula
to break it up,

and I'll cook it until it's
browned all the way through.

It smells so good in here,

but I'm a little bit nervous,
because this is a departure

from tradition.

We usually celebrate passover
with a brisket,

my mom's brisket,
which is really good.

I thought I would do a little
something different this year

that was equally
as tasty and fun.

So I hope my mom
likes this pie.

The meat needs a little bit
more time cooking.

While this finishes up,
I'm gonna make my matzo crust.

Matzo is a big, crisp cracker

and we eat it on passover,
because it's unleavened.

And I like it with all sorts
of toppings.

I eat it with pb&j
throughout the year.

That was actually one of
my biggest pregnancy cravings.

So to use this for the crust,
I first want to soften it.

I'm gonna grab some water,

and I'll pour this
over the matzo,

and this is gonna make it
moldable so that I can

put it into my cake pan.

And I want to be careful
not to soak it for too long.

Otherwise, the matzo
could fall apart.

So just a quick soak
will do.

And now I'll grab
my cake pan.

This is an eight-inch
round cake pan,

and I've greased it so that
it doesn't stick.

Look how wiggly it is.

I'll place it in the bottom
of my pan.

I do want to make sure that
I'm covering the cake pan

completely, so there are
no holes in the pie,

so I'm gonna use some extra
matzo to patch in those holes,

and then I'll break up
the remaining pieces

to fill it in
around the sides.

I love the way that
the matzo soaks up

the meat juices --
it gets so good.

It is matzo
at its tastiest.

And now I'm gonna grab
a paper towel so that I can

blot off
any excess moisture.

Now, let me check
on the beef.

This looks great -- I'm ready
to add it to the matzo crust.

I'll pack this down
evenly and firmly

so that the pie
holds together.

And now I'm gonna put
another layer of matzo

on the top, which will
ultimately become

the bottom of the pie.

I'll use my other
paper towel here

to blot off the excess moisture
from this matzo now,

and before this goes
in the oven,

I'm gonna brush it
with some egg wash

so that it all
holds together.

this will bake
at 400 degrees

for 30 minutes
until browned on top.

Nobody is gonna miss
the brisket tonight

with this spiced beef pie.

Still to come...

It worked!

I'm finishing off
this spiced beef pie

with a delicious hit of
brightness and color.

Then we're all sitting down
for a new take

on passover dinner that's
a tradition in the making.

-L'chaim, everybody.
-L'chaim!

I am smelling my beef pie.
I'm gonna check on it.

Oh, yeah,
this looks great.

I like the way the matzo

gets kind of shiny
from the egg wash.

I'm gonna let this cool
for a little bit

while I slice up
some lemon wedges.

A squeeze of lemon juice
on this

adds the perfect amount
of brightness.

And I'll also add some
chopped fresh parsley,

just for a pop of green
on top.

and now it's ready
for the reveal.

Let me grab my serving plate,

and I'll flip the pie
right onto the plate.

it worked!
This looks incredible.

It looks like a cake
of matzo.

This is gonna be a stunner
on the table.

To finish, I'll just
sprinkle with parsley

and garnish with lemon wedges.

Oh, yeah, this is gonna give
brisket a run for its money.

- Smells wonderful.
- Looks incredible.

-Whoa!
-Happy passover!

Happy passover!

-I got matzo pie.
-Beautiful!

-That looks so good.
-What's inside?

- Beef.
- With a matzo crust.

-That is genius, molly.
-Oh, that's great. Thank you.

This is delicious.

-Do you miss the brisket?
-No!

Hey!

I can't wait
to try this soup.

Oh, this -- is there
sesame oil in here?

-Mm-hmm.
-I love the soup,

I love the pie, and I want
to eat cookies.

You have to wait for those.

This is so good.

Did you guys
save room for macaroons?

-Duh.
-Yes, we did!

Ooh, wow.

I hope I added
enough sprinkles.

Never can be enough sprinkles,
but hey.

That's why you're my favorite
brother-in-law.

These are so much better
than the ones from the can

that we used to get.
-Those were rough times.

-L'chaim, everybody!
-L'chaim!