Girl Meets Farm (2018–…): Season 5, Episode 8 - Curling Club - full transcript

Today, I'm making my most
prized midwest comfort foods

to keep our curling club warm
and satisfied while we play --

a cozy batch of knoephla soup

with the chewiest
dumplings ever,

a side of sweet and tangy

broccoli slaw
with plump currants...

Such pretty colors in here.

...Sticky ribs that are
stick-to-your-ribs delicious

any time of year,

and red velvet snowballs

with cream cheese filling
for dessert.



-Whoo!
-Yes!

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.

our curling club
is getting together

for a game on the farm,

and I've invited some of
my out-of-town-friends



to experience
the chilly weather sport

at its finest --
I thought it was only fitting

to make a cold weather
themed dessert.

My red velvet snowballs are
moist red velvet cakes with

a squishy marshmallow coat,

and they're rolled in coconut,
so they look like snowballs.

I'll first make
my red velvet cakes.

I'll grab a cup of sugar

and one and 1/2 cups of flour.

A half teaspoon of
kosher salt,

2 and 1/4 teaspoons
of baking powder,

and then 2 tablespoons of
unsweetened cocoa powder.

Red velvet has gotta have
a little bit of cocoa powder,

a little bit of vinegar,
and buttermilk,

so they're tangy
and a little bit cocoa-y,

and, of course, bright red.

And now
I'll whisk this together.

And next, I'll combine
my wet ingredients.

I'll add an egg.

And then I'll add
a cup of buttermilk.

And half a cup of coconut oil
that's melted but not hot,

because I don't want it
to cook the egg.

And I also have the egg

and the buttermilk at
room temperature,

because if they're too cold,

they'll make the coconut
oil solidify.

And I love using coconut oil
in red velvet.

It's not really traditional,
but the slight hint of coconut

flavor is really tasty,
and it's gonna complement

the coconut on the outside of
the snowballs.

Next, I'll add 2 teaspoons of
distilled white vinegar,

and this will punch up
the tanginess in the buttermilk.

Two teaspoons of
vanilla extract.

This will be a nice complement
to the cocoa.

And a teaspoon of red gel
food coloring.

And this will make these cakes

have the prettiest
bright red color.

Now I'll whisk this to combine.

I'm loving the color already.

Now I'm gonna add
the wet ingredients

to my dry ingredients and mix
until just combined,

and be careful
not to overmix,

otherwise that could produce
a gummy cake.

We do not want that.

So when nick and I first
moved here,

we wanted to become
more midwestern.

So we took an intro
to curling class

at the town curling rink,
and it was so much fun

but also really, really hard.

So we started a club
with our friends,

emily and heather,
so that we could get better

at curling before going back
to the curling rink.

This red velvet is
the perfect color.

All right, I'm ready to bake.

I'll grab my cupcake tins.

And I've just lined these
with cupcake liners

so that they don't stick,

and I'll scoop the batter
into them.

I like to use
an ice cream scoop to ensure

that all of
the cupcakes are the same size.

And these are gonna make
perfectly sized cakes

to go inside of
my snowballs.

They're looking
beautiful already.

It's time to stick 'em
in the oven.

I'll bake them at 350
for about 20 minutes

until a toothpick stuck in
the center comes out clean.

these are perfectly baked.

I'm smelling that cocoa.

I'm gonna let these cool now

while I make my fluffy
marshmallow coating.

So I'm gonna start
with 1/4 cup of water,

and I'll pour this into
my stand mixer bowl,

and then I'll sprinkle in
a packet of gelatin --

and this will help
the marshmallow firm up --

and 3/4 of a teaspoon of
vanilla extract.

And you can flavor this
marshmallow with anything
you want.

You can make different
flavors of snowballs,

and I'll just let
the gelatin bloom.

Now in my sauce pan, I'll add
another quarter cup of water,

and a half-cup of sugar,

and then 1/3 of a cup
of light corn syrup.

And this is just a standard
marshmallow recipe.

You don't have to pipe it
around cupcakes.

You could totally just make

regular marshmallows
for some hot cocoa,

and I'll also give this
mixture a pinch of salt.

I'll whisk this to combine
and turn my heat up,

and now I'm gonna heat this
to 240 degrees

before adding it to
the gelatin mixture.

So curling is a winter sport
where you throw

these giant stones
across a sheet of ice.

It's kind of like shuffleboard,

but you're using
a bull's eye.

That's where you want to get
the stone.

And nick is actually building
a homemade curling rink outside

in our backyard so that
the curling club can practice.

My mixture is at 240,
and now

I'm gonna drizzle it into
the stand mixer.

I'll turn it on low.

Then I want to get the gelatin
incorporated a little bit,

and now I want a stream in
my sugar mixture

in a slow and steady pace.

It smells like
marshmallow already.

I'll beat this
for a few minutes

until it's fluffy
and bright white.

It's bright white and fluffy,

just like snow.

I'll transfer it
to my piping bag now.

I've got a piping bag fitted
with a large round circle tip.

I'll scrape this
into my piping bag.

Oh!

Do you see how beautiful
and glossy that is?

And lastly,
I need my filling.

This is just a basic cream
cheese filling -- I'm putting it

in the center,
because red velvet cake

has to have
cream cheese frosting.

So to assemble,
I'm gonna grab one of

my cupcakes, and I'll take
the cupcake liner off,

and I'll turn it upside down
onto my sheet pan

that's lined with parchment.

I'll grab my apple corer,

and I'll remove the center
of the cupcake.

I don't want to go all the way
to the bottom.

I'm just carving out space for
the cream cheese center.

And now I'll fill the center
with cream cheese frosting.

I'll have it go
all the way to the top.

And now I'm gonna grab
my offset spatula, and I'm gonna

pipe a big blob
of marshmallow

on top of the cupcake,

and I'm gonna make it hang
over the sides.

Oh, look how beautiful
that is!

And now I'll use my offset
spatula to spread it all over.

And it doesn't have to be
perfectly smooth,

because when I roll it
in coconut,

it'll get gorgeous
no matter what.

Yay!

Okay, before
the marshmallow sets,

I'll grab my shredded coconut

and cover the whole thing
in it.

Pick it up,

and we'll roll it around

and get it completely coated
on all sides and the top

in the coconut.

Look at this tasty little ball
of snow!

I'm gonna keep on assembling
these chilly little guys.

snow-per cute!

I'm gonna try one.

Mmm!

They're so soft and fluffy,

and the marshmallow adds
that perfect bit of chewiness,

and I love the tang from
the cream cheese filling.

These are gonna make even

the losing team feel
like winners.

Coming up,
an upper midwest classic

that's the definition of
comfort food for a cold day,

my knoephla soup, then,
I'm getting going on

my ultra tender,
sticky and sweet ribs

and pairing it with a bright
and crisp broccoli slaw.

My curling club is in
for a massive treat.

I'm putting together a meal of

the midwest comfort foods
I'm most fond of

to share with my curling club
and some out-of-town friends.

I believe that one of
the coziest soups

on the planet
is knoephla soup.

It's a creamy potato soup with
chewy little dumplings.

It is one of the best-kept
secrets of the upper midwest...

Until now.

I've got a pot here
that's heating

with the melted butter.

I'll add my onions,
carrots, and celery.

I'll stir these around
and add a pinch

of salt and some pepper,
and the salt will

help the vegetable soften,
because the salt will draw

the moisture out of them,

and it's important to cook these

and get them soft now.

Otherwise, if you don't, then
they'll be too firm in the soup.

So knoephla comes from

a german word,
which means "little button,"

which describes the shape of
these little chewy dumplings.

I love them so much.

The dumplings are
kind of like gnocchi,

but they're denser
and chewier.

And while these cook,
I'll chop up some garlic.

It's typically a pretty
simple soup,

but I like to add different
herbs or spices

depending on what I have
on hand.

I'll let this cook
for about a minute

and also grab my spices.

I've got nutmeg, thyme,
and bay leaves, and, for me,

nutmeg is what
separates this soup

from just an average
potato soup.

It adds beautiful
woodsy warmth,

and I always like to start

with the big pods of nutmeg
and grated and fresh,

that way,
there's more flavor.

Next, I'll add half a teaspoon
of dried thyme.

This adds a chicken pot pie-ish
feel, and two bay leaves,

which add
a subtle savoriness.

Next, I'll chop up
my fresh herbs.

I've got parsley
and dill.

Parsley will add a nice pop
of freshness,

and dill is kind of my way

of training to be
a jewish grandma.

My herbs are chopped.
I'll add them to the pot.

I'll also add my potatoes.

I'm using red skin potatoes,

which have a really nice,
creamy texture.

And next,
I'll grab my stock.

You can use vegetable
or chicken stock here.

I like the flavor of
chicken stock with this.

Traditionally, knoephla soup
doesn't have meat in it,

but if I'm making this
for a weeknight dinner

and wanna add some protein,

I like to add white beans,
which add more creaminess.

But I wouldn't be mad if
someone added

chicken or bacon --
that would be good.

I'm smelling that
dill already.

Okay, I'll let this simmer

while I make
my knoephla dumplings.

These dumplings are tender
and chewy.

I could eat them all day.

I'm starting with
a bowl of flour,

and then I'll add
some baking powder.

I'll season with one and 1/4
teaspoons of kosher salt,

black pepper,

and some nutmeg.

It smells so cozy --
I'll whisk this to combine.

So nick and I actually had
knoephla soup at our wedding.

I guzzled it --
I had so much of it.

It fueled me
on the dance floor,

and since then, I've just
wondered why it hasn't gained

popularity outside
of this area.

It's so good.

So now it's like my mission

to make sure that
it's known everywhere.

I'll bring the dough together

with one cup of water
and an egg.

This'll add richness
and more chewiness,

and I'll whisk this
into a shaggy dough.

Once the dough is too thick
to stir with my whisk,

I can just get in here with
my hands and give it a few

kneads in the bowl to make sure
all the flour is incorporated.

I'll knead it on my counter
for a few minutes

until I have a smooth,
stiff dough.

And I'm building up
the gluten so that

I can achieve that
chewy texture.

This dough looks beautiful.

I love that it's speckled with
the nutmeg and the black pepper.

I'm gonna roll it out now.

I'll dust my counter so that
the dough doesn't stick.

And then I'll use
my rolling pin to roll it out

until it's about
half of an inch thick.

Okay, this is about
half of an inch thick.

Perfect.
Now I'll grab my knife.

And I'm gonna cut
half-inch ropes.

And I'm just
going down lengthwise,

and then after I do this,

I'll cut these ropes
into half-inch pieces.

This process is
very satisfying.

The ropes are all cut,
and now I'll turn them

the other way and cut little
knoephla cubes.

I'll work a few ropes
at a time.

Ta-da!

Just like that.

Cute as a button, which is
what knoephla means.

These are ready to go
in the soup.

Hello, little dumplings.

I'll add them right
to the soup,

and they cook up
pretty quickly.

And the last thing the soup
needs is some heavy cream.

I'll add just enough to make
the texture velvety,

but not so much that the soup
is gonna be too heavy.

This is an ideal ratio of
dumplings to soup,

aka, lots and lots
of dumplings.

I'll let this simmer now
for about 20 minutes,

and then I'm gonna keep it
warm on the grill for my friends

for before we curl!

Next, I'm getting my ribs
ultra-tender in the oven

before I finish them
on the grill,

and I've got an extra bright

and tangy broccoli slaw that
will complement them perfectly.

My curling club is coming over

for a practice
and some midwest comfort food,

and they're in for a treat

because I'm making
my famous sticky ribs.

They're tender and sweet,

and they get finished
on the grill

with some great char marks.

To start, I'll make
my spice blend.

I'll grab 1/4 cup of
brown sugar

and two tablespoons of
granulated sugar -- around here,

we like our ribs extra sweet,

and I'll spice it up with
a teaspoon each of paprika,

which will give
a little smokiness,

onion powder, which just
adds loads of flavor,

garlic powder,

and chili powder,

which had a tiny bit of heat,
but just a tiny bit.

I'll also had two teaspoons
of kosher salt

and some black pepper.

I'll mix this to combine,

and now I'll grab my ribs.

I've got a rack
of baby back ribs,

which have come
to room temperature.

This allows them to get
more tender

and soak up all the flavors
in the seasoning.

So I'll rub these all over
with my blend.

I'll flip them over and cover
the other side.

These are looking so good.

I'm smelling that chili!

These are ready for the oven.

I'm gonna cover them up
with my foil,

which will allow them to steam
and get really tender.

It'll also catch any of
the juices that come out of

the ribs,
because I'm gonna add

those juices
to the barbecue sauce,

and that's gonna add
even more flavor.

I'll stick these
in the oven now

at 300 for two hours
until they're tender,

and when they're done,
I'll finish them on the grill,

and they are gonna be
"rib"diculously good.

For a refreshing side,

I'm making my broccoli slaw,

which is loaded
with crunch, sweet,

chewy currants, and a great
vinegary dressing.

It's really an ideal
winter slaw.

To start, I'm plumping
my currants.

I've got some boiling water
over them,

and this helps make
them juicy.

I'll set this aside
while I make my dressing.

I'll start with a tablespoon
of honey.

This is a super simple,
vinegary dressing

I'll add 1/4 cup of
apple cider vinegar

and a good pinch of salt,

and I'll whisk it together.

I would say most parties
around here

have slaws --
typically, they're mayo-based,

but I thought

because we're having so many
other hearty dishes,

I'm gonna brighten it up

a little bit
with a vinegar base.

Next, I'll drizzle in some
olive oil as I whisk,

and this will help the olive
oil and the vinegar combine.

This looks great.

I'll set this aside
and grab my broccoli slaw.

This is just shredded
broccoli, carrots, and cabbage.

I'll add my dressing
right on it.

And because the broccoli
is so hearty,

getting the dressing on fast

will give it some time
to soften.

Next, I'll add half of
a sliced onion.

I really like the colors
in this slaw.

I'll toss this in.

This is gonna be so good
next to the ribs.

I love to have crunchy slaws
with any sort of tender,

juicy meat --
next, I'll add my currants,

which have plumped by now.

These are gonna add great
chewy sweetness.

I'll add some toasted almonds.

These will add great,
toasty, nutty flavor.

This slaw has it all -- crunch,
chewiness, nuttiness, sweetness,

a bunch of vinegariness.

I really like it.

And lastly, I'll chop up
some fresh cilantro

and parsley to toss in.

The flavor
of cilantro and broccoli

go really well together.

I'll give these a rough chop.

Mm!

I love the freshness
of cilantro.

Sprinkle this in.

I'll season
with salt and pepper.

And toss it all together.

Such pretty colors in here.

This is gonna be great
with the ribs.

It's cozy and comforting,
but this is also

a great slaw for
summer barbecues.

It really is seasonless.

Okay, I'm ready to plate.

I'll pile it all into my bowl
and make a mountain of slaw.

Oh, yeah.

Mmm. Mm mm mm.
So fresh and flavorful.

This is really gonna
brighten up the meal.

Still to come.

I'm slathering these ribs
with barbecue sauce

then finishing them off
on the grill.

These are ready to eat.

We'll have a quick bite
and then start throwing stones.

Ah!

My curling club is here,
they're warming up outside,

and I'm ready to throw
some stones.

I just have to finish up
my ribs.

They've been baking
low and slow for two hours

in their juices,
and they smell incredible.

I have a good feeling
about this.

I'm gonna get them
out of the foil.

Oh, yeah!

They look excellent.

They smell so meaty
and smoky and sweet.

Okay, I'm gonna transfer
these to a cutting board.

Now, I don't want to get rid of
any of these juices.

There is so much flavor
in here.

I'm gonna pour the juices
into my barbecue sauce.

And this is just store-bought
barbecue sauce,

but punching it up
with the meat juices

makes it 20 times
more awesome.

Now I'll chop up my ribs.

Oh, they're so tender.

They are just
falling off of the bone.

Look at that.

Mmm, it's lookin' good!

It's feeling really soft.

And when I finish these
on the grill,

they're gonna get
some crisp

char marks all over --
they'll kinda get a shell.

I'm gonna brush this
onto my ribs now.

This is gonna add
even more flavor.

And when these go
on the grill,

the sauce is gonna caramelize
on the grill and get crisp

and sticky --
these are gonna be so good.

All right,
let me grab a plate.

now, you could finish these
in the broiler

to get a crisp exterior,

but I'm gonna bundle up
and get these on the grill.

Let's get this curling
party started.

-Yes!
-Be the stone.

Oh, nice!

-Oh, good one!
-That was good!

You know,
I'm seeing improvement.

yes! Hey!

All right.

I think this time maybe
a little less rotation?

-I don't know.
-Hook it to the right.

- Yeah!
-curl it.

Oh, yeah,
these are perfect.

These are ready to eat.

All right, you guys.
Come on, let's eat.

Don't get too good
without me.

I'll get these
off the grill.

Oh, yeah.
These are gorgeous.

Don't be bashful!

-Oh, this looks so good!
-This looks amazing.

Grab some broccoli slaw.

-Take a rib.
-Thank you.

-And some soup.
-Oooh!

Gotta feed up for
my olympic appearance.

-See you in 2022.
-All right.

The stone throws you
is what I always say.

The soup's great.
It's keeping us warm.

Mm!

Are you guys ready
to throw some stones?

-Whoo! Yeah!
-Yeah!

Let's do it!

-Whoa!
-Whoo!

- Oh, my gosh!

you won!

-That was amazing!
-Yes!