Girl Meets Farm Season 14 Episode 10

Movie Drama English Sub

Girl Meets Farm Season 14 Episode 10  Molly Yeh celebrates St. Patty's Day on the farm with some extra green! She gets cooking with a cheesy Zucchini Feta Pesto Lasagna and her herby and bright Broccolini Salad with Green Romesco. Then, Molly sweetens things up with two magical desserts -- a creamy Green Mint Cake Shake loaded with tender chocolate cake and buttery pistachio Green Leaf Cookies that are richer than a pot of gold!  Year started: 2018 IMDB rating: 6.5 Categories: Food Stars: Molly Yeh

Transcript

00:00I'm having a super fun, green-inspired day on the farm.

00:05It's my color, right?

00:07With my fresh zucchini feta pesto lasagna

00:10that's cheesy for days.

00:12That is bonkers flavorful.

00:14Herby and bright broccolini with green romesco.

00:17Mm-mm-mm.

00:19Plus two delicious desserts,

00:21thick green mint cake shakes loaded with tender chocolate cake.

00:25I can't get enough of them.

00:27And pistachio green leaf cookies that are rich and buttery.

00:30I was destined to eat these cookies.

00:33Oh yeah, baby.

00:34Let's eat.

00:37Look at these beauties.

00:38Hey, this is me, Molly A.

00:41This is my husband, Nick.

00:42This is our growing family.

00:44And this is our farm on the North Dakota-Minnesota border.

00:47The place where I eat, sleep, and breathe food.

00:57It's St. Patrick's Day.

00:59So to celebrate, I'm putting together a spread

01:01of some of my favorite green foods.

01:03There are so many to choose from.

01:05For dessert, I am making green leaf cookies,

01:08which are my ode to the classic Italian bakery treats.

01:12They are crunchy and buttery and pistachio flavored.

01:16I love them so much, I could eat them by the dozen.

01:19I'll start with one cup of softened unsalted butter.

01:22Lots of butter.

01:23And combine with three quarters of a cup of granulated sugar.

01:26They're not overly sweet, which is nice.

01:29And then a few drops of green food coloring,

01:31which I like to add at the beginning up here

01:34so that I can see the green color as soon as possible.

01:38If you add it later on after the dry ingredients are added,

01:41you might have to tweak the color

01:43and you risk over mixing the ingredients.

01:47I'll get this onto my stand mixer

01:49and I'll beat this until it's fluffy.

01:51And I'm using this really pretty moss color,

01:53which I think mimics the pistachio color nicely.

01:57The green food coloring containers

01:59in my set of food coloring,

02:01they always run out the fastest

02:03because green is my favorite color of all time.

02:07It's my color, right?

02:09I'll add my egg.

02:13And now that that's fully incorporated,

02:17I'll splash in a teaspoon each of vanilla extract

02:20and almond extract,

02:22which enhances the flavor of the pistachios.

02:25I have roasted pistachios that I've finely ground.

02:28You could do it either in a spice grinder

02:30or a food processor.

02:31Like two-thirds of a cup.

02:33The rest of a lemon has beautiful brightness

02:36and goes really nicely with the pistachio flavor.

02:38I'll turn this off for a second

02:41while I get my jar ingredients together.

02:43I'll combine two cups of all-purpose flour

02:45with a quarter teaspoon of baking powder.

02:47So just a little bit to give these cookies

02:49some airiness and a slight bit of lift,

02:52but I don't want them to rise too much in the oven

02:54so that they hold their leaf shape.

02:56And three-quarters of a teaspoon of kosher salt.

02:59And I'll whisk this together.

03:02These cookies are inspired by green leaf cookies

03:05that I would get at the grocery store with my mom

03:07when I was little.

03:08I would sit in the cart

03:09and we would go through the bakery section

03:11and they had this huge display

03:13of green leaf cookies and red leaf cookies.

03:16And I would get one and a piece of wax paper

03:18to nibble on as we went through the aisles.

03:21They were so good.

03:22And I kind of forgot about them until recently.

03:24I think I saw a picture of them online.

03:26So I ordered a green leaf cookie cutter

03:28and they're just as good as I remember.

03:31I'll dump my dry ingredients in

03:33and then mix slowly into a dough.

03:38This is a pretty soft dough.

03:40So before I roll it out and cut out my shapes,

03:42I do want to refrigerate it and firm up that butter.

03:48Smells so good.

03:49It smells like an Italian bakery.

03:51I'll just pat this into a disc.

03:54Wrap it up airtight.

03:57And then I'll chill this in the fridge for two hours.

04:04My dough is firmed up and I'm ready to roll.

04:07I'm working with half of it at a time.

04:09I'll keep the other half refrigerated

04:10because when I roll this out,

04:12it's going to be a lot of cookie.

04:14I'll just go gently and gradually

04:16until it gets down to be a quarter of an inch thick.

04:19And that'll help the cookies get crispy.

04:22And then when I sandwich them together with chocolate,

04:24they will be the ideal thickness.

04:27My first name is Irish.

04:28I read somewhere it means sea of bitterness.

04:33And my last name actually means green leaf.

04:36So I was destined to eat these cookies.

04:40I've got my leaf cutter here.

04:42I just ordered this online.

04:43It's about two inches.

04:45So it's going to make a lot of cookies,

04:47which when they're sandwiched together,

04:48will condense down into half as many cookies.

04:51And I'm going to flour the cookie cutter first

04:53so that it doesn't stick to the dough.

04:55Press it down.

04:57Press the fun button down to get the indentations in.

05:02Also helps release out of the cookie cutter.

05:04Ta-da-da!

05:06It's so cute.

05:07All right, I'll get this onto my baking sheet.

05:09I'll cut out approximately 5 million more of these

05:12and then bake them at 350 degrees for eight minutes until they're crisp.

05:25Smells like butter in here.

05:27I'm going to get my cookies.

05:29Oh, yeah.

05:31These look great.

05:32I deeply appreciate a cookie that looks the same coming out of the oven as it did going into the oven.

05:38I'll let these cool while I make their chocolate filling.

05:41I'll start with eight ounces of chopped bittersweet chocolate.

05:45I'll add two teaspoons of coconut oil, which smooths out the chocolate.

05:49It also helps it set up.

05:50And I'm doing this all in a double boiler.

05:52It's a heat-safe bowl set over a pot of simmering water, which prevents the chocolate from getting too hot.

05:58If the chocolate heats up too hot, you run the risk of it seizing up and not melting down into its smooth, luxurious self.

06:07Okie dokie.

06:08I'll turn off the heat and get to work.

06:11I've got a lot of cookies to sandwich.

06:13I'll start with one.

06:14I'll dip it in the chocolate.

06:16Just the bottom.

06:17You don't want too much chocolate.

06:19Just enough that it glues the two cookies together.

06:22I'll scrape off any excess.

06:24Sandwich it with another cookie.

06:26These look adorable.

06:28And place it back down on the baking sheet to set.

06:31I'll just fill the rest.

06:39I'm gonna eat one.

06:43Mmm.

06:44That buttery pistachio flavor is bringing me back to childhood.

06:48And I love that layer of snappy chocolate in the center.

06:52I'm feeling lucky already.

06:56Coming up, the secret to lasagna layering.

06:59It'll hold your oo-iest and goo-iest slice together perfectly.

07:03For the perfect main, I am making my zucchini feta pesto lasagna, which is filled with bright, herby pesto.

07:19And it's layers upon layers of creamy, cheesy, nutty.

07:23Goodness.

07:24I make a couple of sauces right in my food processor and then stack them up with layers of nudes and zucchini.

07:30It's gonna be so good.

07:32I'll start with my ricotta sauce.

07:33I've got two cups of ricotta.

07:35The ricotta sauce in a lasagna almost helps bind it together.

07:39And now, you don't often find this in lasagna, but I'm crumbling in some feta, which adds so much flavor.

07:46And I'm doing it because feta and zucchini taste so good together.

07:51A couple of eggs will help this set up after it bakes, and it allows you to get clean cuts on your lasagna.

07:57Two tablespoons of flour also helps this sauce stay together.

08:01Some kosher salt and a touch of red pepper.

08:05It's always nice with a zucchini feta combo.

08:08And then I'll bring this together as I drizzle in one cup of heavy cream and one and a half cups of whole milk.

08:24That's it for the white sauce.

08:25Lasagna has so many components.

08:27I always appreciate super easy sauces.

08:30First sauce is down.

08:31I'll make my pesto now.

08:32This pesto has a combination of basil and mint because basil and mint are two more flavors in zucchini's closest circle of friends.

08:41Let's start with loads of basil here straight from my mother-in-law's garden.

08:46Thank you, Roxanne.

08:49We'll pile this in along with the mint.

08:52Since these mint stems are a little bit woodier, I don't want to add them.

08:55I'll strip the leaves off.

08:57Lasagna is the perfect party food.

08:59You can prep it in advance.

09:00It feeds the crowd.

09:01Everybody loves it.

09:02This lasagna has such an awesome combination of bright, fresh flavors and the heartier, cheesy, creamy flavors.

09:10Which is perfect for this time of year because it's about to warm up.

09:16My body just craves veggies and fresh things, but it's always so cold around here.

09:22So I still need that hearty, creamy bite.

09:25So this lasagna is the perfect answer.

09:30I'll dust an 11.

09:32Gotta have lemon and pesto.

09:34It rounds out all the flavors.

09:37A quarter cup of toasted pine nuts will lend that buttery, nutty body of a pesto.

09:43Some crushed red pepper, salt, and garlic.

09:48Too close.

09:49I'll just plunk them right in.

09:50Now I'll pulse this to form a chunky paste.

09:53And then I'll continue blending as I drizzle on half a cup of olive oil.

10:06That is one of the better smells of this world.

10:09Mmm, mmm, mmm.

10:12All the green goodness right here.

10:14I've got my noodles and my zucchini and some cheese and then I'll put this all together.

10:21It's layer time.

10:22I got my casserole dish and I'll start with a ladle full of my white sauce.

10:29I'll put down a layer of noodles.

10:31I'm using the no-boil noodles to make life a little bit easier.

10:36And then stack on a layer of zucchini.

10:38This is just super thinly sliced zucchini.

10:41And you don't even have to worry about salting it and drawing out all of its excess moisture

10:45because the moisture is actually going to work to the advantage of the noodles.

10:50These no-boil noodles need a lot of moisture to get soft in the oven.

10:53So zucchini has that and this white sauce has that.

10:57I'll dollop on some pesto.

11:01Building a lasagna is like building a savory layer cake.

11:05So satisfying.

11:06Sprinkle on my cheese.

11:07I've got mozzarella for the required meltiness and cheese pulls.

11:13And Parmesan for flavor and saltiness.

11:17And next another layer of noodles.

11:19The first layer went down this way.

11:20I'm going to change it and put the second layer down this way.

11:24Doing the different layers like this helps keep the slices of the lasagna to stay together when they're ready to be served.

11:31Another ladle of sauce.

11:33You want to make sure the noodles are fully submerged.

11:36And then zucchini going the same way as the noodles.

11:39I'll repeat this layering process two more times.

11:41And then add a final layer of noodles.

11:44The rest of my cheese sauce and my remaining shredded cheese.

11:47I'll cover it up.

11:48Bake it at 375 degrees for 35 minutes until it's hot.

11:52And then let it go for another 20 minutes uncovered.

11:55So that the cheese on top can get crisp and golden like the pot of gold at the end of a rainbow.

12:10Let me get that lasagna.

12:12Oh yeah.

12:14Look at that.

12:15It looks golden.

12:17It's going to be so gooey on the inside.

12:20I'll finish by dolloping on some more pesto so that there's no question about it.

12:25This is a green lasagna.

12:29The best bite of lasagna is the secret edge that you nibble off before serving it.

12:34That is bonkers flavorful.

12:49It's rich and creamy, but it's counteracted by all the right flavors of the pesto and the zucchini.

12:56Dang, this is so good.

12:58It doesn't even make sense.

12:59Next, how to make this farm family's favorite minty fast food shake at home.

13:14St. Patrick's and the farm means fun, chilly, fast food shake traditions.

13:18But this year I'm up in the ante and I'm going homemade.

13:22I am blending up a couple of green mint cake shakes, which have a wintry fresh mouthfeel and moist chocolate cake blended right into the ice cream.

13:33I'm starting with the mint, fresh mint for the best flavor and that natural green color.

13:38And I'll pick off the leaves to get half cup.

13:42If you've ever planted fresh mint in your garden, you know that it completely takes over like a weed.

13:47So anytime we've planted it, we have so much mint and this is the best thing to do with it.

13:53I've been drinking mint milkshakes from the fast food place since as long as I can remember.

13:58And when I was little, any adult that would drive me to the fast food place, I would try to convince them, whether it was one of my parents or my friend's mom's.

14:10I loved them.

14:12All right, I'll combine this with three quarters of a cup of whole milk.

14:15And then I'll blend this up in my high speed blender here until it's super duper smooth.

14:28That is the prettiest natural green color.

14:32Two cups of vanilla ice cream, obviously, because it's a milkshake.

14:38I'll get this back on my blender and pulse it a few times to mostly incorporate the ice cream, but it'll get fully incorporated once I get the chocolate cake in.

14:51That color is so pretty.

14:53Next, the other star of the show, other than the mint, is chocolate cake.

14:59I've got a moist eight inch cake here and I'll just crumble in a quarter of it.

15:03These shakes are inspired by another milkshake of my youth from my favorite hot dog place in Chicago, which puts a holding piece of chocolate cake in their chocolate milkshakes.

15:14And it creates this milkshake that you can chew.

15:17And as somebody who loves texture, I can't get enough of them.

15:21I'm using one of my go-to super simple chocolate cakes.

15:26It's really easy to make.

15:28Whisk your dry ingredients together first.

15:30Sugar, flour, cocoa powder, salt, baking soda.

15:34Then you're wet.

15:36Mayo for structure and to make it extra moist.

15:39Hot coffee to wake up the chocolate.

15:41And vanilla.

15:43Then combine the two and mix to form your batter.

15:44Then pour it into an eight inch prepared pan and bake at 350 degrees for 28 minutes.

15:52You could also use a day old cake that you have lying around or cake scraps that you've trimmed off the top of a layer cake.

16:00You can't go wrong.

16:01Mint and chocolate are a match made in heaven.

16:07I'll get this back onto my blender and pulse again a few times just to combine.

16:13Don't over blend, otherwise it might get soupy.

16:22Let me get some serving glasses.

16:24I've also got some whipped cream, because I'm going all out.

16:29Oh, it's so thick and chewable.

16:33There was even a chunk of cake left at the bottom.

16:40What a time to be laughed.

16:44Finish with a dollop of fresh whip.

16:47I'll add some mint sprigs.

16:48You can smell the mint as you're sipping.

16:51A little bit of crumbled cake.

16:53Oh, these look so good.

16:56And a couple of sprinkles.

16:58Cute.

16:59So cute.

17:01Bottoms up.

17:03Mmm.

17:08Between the fresh mint flavor and the texture of the cake.

17:13This is so awesome.

17:20Next, my green version of Rembesco rules.

17:34For the perfect dinner side, I am making my broccolini with green Rembesco.

17:40It's roasted veggies on a bed of smoky, nutty, toasty, chunky sauce.

17:46I'm starting with my charred green bell popper, which you can do under a broiler.

17:50You could do it on a gas stove.

17:52And then once you char the skin, you want to wrap it up so that it's airtight because the steam releases the skin from the flesh.

18:00It makes it really easy to peel.

18:02And the skin comes right off.

18:04Oh, it smells really good.

18:06I love Rembesco.

18:07Rembesco is this super hearty sauce.

18:09It comes from Spain and typically it's made with red bell peppers, but obviously everything is green today.

18:17So I'm using a green bell pepper.

18:19It's the kind of sauce that you want to just pile on to whatever you're eating.

18:22I'll rip the stem and the seeds out and then chuck it into my food processor.

18:27Next, I'll toss in some sourdough.

18:29This is an excellent way of using up stale bread.

18:32I love the texture and the body that it lends.

18:34And of course the sourdough flavor is good too.

18:37Next, some toasted almonds.

18:39You're really getting a lot of food groups in a Rembesco.

18:42It's like a well-rounded meal in pureed form.

18:45I'll toss in some fresh herbs, parsley and cilantro.

18:48Some kosher salt, black pepper, crushed red pepper for just a hint of spiciness.

18:56And then the zest and juicable lemon.

18:58And then the last thing I'll add is in the oven.

19:01The good things come in small packages.

19:04I've roasted up a head of garlic.

19:07And roasting garlic is so easy.

19:09You just chop off the end of a whole head of garlic, drizzle it with some olive oil, wrap it in foil,

19:14and roast it for a good 35 minutes at 350 degrees.

19:19This just takes the flavor of the Rembesco to a whole new level.

19:23I'll pulse all of this together until it's chunky.

19:30And then I'll keep on blending as I drizzle in half a cup of olive oil.

19:34Oh, that looks good.

19:39It smells heavenly. I can really smell that lemon.

19:43I'll get out my broccolini.

19:45This is just three bunches of roasted broccolini.

19:48I'll get my serving plate.

19:50I've also got some Parmesan.

19:52I'll start by spreading the Rembesco on the bottom of the plate.

19:57I think that presentation is so pretty.

19:58And then you also keep the broccolini crispy because you're not drizzling sauce on top of it.

20:05I'll pile the veggies on top.

20:08This will be super rustic.

20:10Just the way I like it on the farm.

20:12And then I'll finish with an aggressive storm of Parmesan.

20:19Somebody stop me.

20:21More.

20:23More.

20:24A little crack of black pepper.

20:30And this is just begging me to do this.

20:33Drag it through.

20:43That Rembesco is so bright.

20:46And I'm loving the sourdough in there.

20:48Green and good for me.

20:50Let's eat.

20:54It's hot.

20:55C'mon.

20:57It's hot.

20:59You got it?

21:01It's hot.

21:05I'll get it.

21:07Yeah.

21:08She'll do the same thing.

21:10You still just kind of put into it in here.

21:12It's hot.

21:14I'll get it.

21:16Yeah, it's hot.

21:18It's hot.

21:20It's hot.

21:22It's hot.

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