Girl Meets Farm Season 14 Episode 11

Movie Drama English Sub

Girl Meets Farm Season 14 Episode 11  Molly Yeh's coolest cousins are in town, so she's making a Chinese dinner to celebrate! She prepares her mouthwatering Char Siu Meatball Sliders, lucky Long Noodle Pasta Salad coated in a mayo-y Chili Crisp sauce, perfectly salty Soy Sauce Deviled Eggs, and a moist Toasted Sesame Layer Cake for dessert.  Year started: 2018 IMDB rating: 6.5 Categories: Food Stars: Molly Yeh

Transcript

00:00My super cool cousins are visiting the farm.

00:03Thanks for coming, you guys.

00:04This is so fun.

00:05So I'm making a Chinese-inspired meal to celebrate.

00:09We're going to have a really good time.

00:10With my mouth-watering char choux meatball sliders.

00:14Those are baller.

00:15Lucky long noodle pasta salad tossed

00:18with a creamy chili crisp sauce.

00:20Who knew that the key to longevity

00:22was eating carbs coated in mayonnaise?

00:24Perfectly salty soy sauce deviled eggs.

00:27I would invite anybody to my potluck

00:30if they committed to bringing these.

00:32And for dessert, my moody ode to the year of the dragon,

00:35a moist toasted sesame layer cake.

00:38Oh, yeah.

00:42Look at these beauties.

00:43Hey, this is me, Molly A.

00:46This is my husband, Nick.

00:47This is our growing family.

00:49And this is our farm on the North Dakota-Minnesota border.

00:52The place where I eat, sleep, and breathe food.

00:57My coolest first cousins are in town.

01:03So I'm whipping up a feast

01:04with all of our favorite Chinese flavors.

01:07For dessert, I'm making my toasted sesame layer cake

01:10with orange vanilla buttercream.

01:12It's dense and moist and so nutty.

01:15And it's decorated with marzipan dragons.

01:18So you get good luck in every bite.

01:20To start on my cake batter,

01:21I've got toasted sesame seeds in two forms.

01:24One cup of finely ground, which I've just ground them

01:26in a spice grinder.

01:28So I'm also adding whole toasted sesame seeds

01:30so you get some crunch.

01:32And then to this bowl,

01:33I'll add three cups of all-purpose flour.

01:35This is a variation on my go-to butter cake.

01:38I just love adding the ground toasted sesame seeds.

01:42It's sort of like moodier peanut butter.

01:44It's so good.

01:45A tablespoon of baking powder.

01:47This will give the cake layers the lift

01:49that they need to get fluffy.

01:51And one and a half teaspoons of kosher salt.

01:54And I'll just whisk this to combine.

01:55And not only are the sesame seeds

01:57adding great flavor to the cake,

01:59they're also adding moisture and a gold color.

02:02All right, I'll set my dry ingredients aside

02:04and then get my wet ingredients.

02:06And I want to do everything that I can

02:08within my power to avoid a dry cake.

02:10So I'm starting with one and a half cups of heavy cream.

02:13And then three quarters of a cup of sour cream

02:16adds even more richness.

02:18So it's a little bit of tang.

02:20And then a tablespoon of vanilla extract.

02:22It's a lot of vanilla,

02:23but this is going to be a big cake.

02:25I'll mix this together and I'll just set it aside

02:28so that it's ready to add to my butter mixture.

02:31In my stand mixer bowl here,

02:32I'll add one cup of softened unsalted butter

02:35and then half a cup of unrefined coconut oil,

02:38which is pure fat versus butter,

02:41which is mostly fat, but a little bit of water.

02:44This is at room temperature.

02:46So it's a little bit soft.

02:47It's basically the same texture as my softened butter.

02:50You don't want it to be melted because then the cake batter

02:54won't hold the air bubbles that you need for the cake

02:56to be fluffy.

02:57Two teaspoons of toasted sesame oil

02:59enhances the flavor of the toasted sesame seeds.

03:03It almost functions as an extract.

03:05And then the zest of an orange.

03:08Orange and toasted sesame together

03:09are a match made in flavor heaven.

03:12I'm adding the orange zest now to give it time to mingle

03:15with the sugar and the butter.

03:17The sugar actually helps draw out the oils of the orange zest

03:20and enhances the flavor.

03:21So even though it just looks like a little bit of orange zest,

03:25it's going to give a lot of flavor.

03:27And then two cups of sugar.

03:30I'll get this onto my stand mixer and beat it on medium-high

03:33until it's pale and fluffy.

03:36Creaming butter and sugar when you make a butter-based cake

03:38is a super important process that you never want to rush.

03:42You want to give it the proper amount of time

03:44to incorporate as many air bubbles as you can

03:46because those air bubbles in the oven,

03:49when they combine with the baking powder, they'll expand.

03:52And that is what gives you a fluffy cake.

03:54And then I've got four eggs that I'll mix in one at a time.

03:57Eggs give cake layers the structure that they need

04:00to maintain their shape.

04:03The batter's starting to get golden.

04:08I'll mix this on low now as I combine my dry ingredients

04:11and my wet ingredients in a few alternating additions

04:14to ensure that they incorporate evenly

04:16and prevent against over-mixing.

04:19Because if you over-mix a cake batter,

04:21you could develop the gluten in the flour

04:23and create a gummy texture.

04:25So you never want to mix cake batter more than necessary

04:28to get the ingredients just combined.

04:33This is such a gorgeous cake batter.

04:37I've got three round eight-inch cake pans

04:39that are greased and lined on the bottom with parchment

04:41to prevent against sticking.

04:43I'll distribute the batter evenly between the pans.

04:46This is a lot of cake batter.

04:47It's a big cake.

04:48I'll spread this out evenly into the edge of the pan.

04:52This is a pretty thick batter.

04:53It's not like an oil-based cake where you can just trust

04:56that it'll seep to the edges of the pan and ooze out.

04:59You want to spread it out as evenly as you can.

05:01I'll bake these now at 350 degrees for about 30 minutes

05:05until the tops are springy and a toothpick stuck

05:07into the center comes out clean.

05:09And in that time, I'll get going on my frosting.

05:15It's just butter, powdered sugar, salt, and orange zest.

05:18Add vanilla extract, I beat together, then add heavy cream,

05:22and beat it again to super fluffy status.

05:25My cakes are cool.

05:26They smell incredible.

05:27My frosting is whipped up, and it's ready to go.

05:30But first, I've got to roll out my marzipan dragons.

05:33This is just marzipan that I've kneaded with gold food coloring.

05:37Every so often, I'll rotate it to make sure

05:40that it's not sticking to my counter.

05:42Marzipan is a combination of almonds and sugar.

05:45I love it.

05:46It has a great chewy texture.

05:48You can find it in the baking aisle.

05:50You could make it from scratch, but for decorations like this,

05:54I like the smoother texture that a store-bought marzipan gives you.

05:58Typically, when you make it from scratch,

06:00it's a little bit coarser.

06:03And then I'll just roll it out until it's thin.

06:07I've got my dragon cookie cutter here,

06:10and I'll just cut a few of these guys out.

06:14They're my fun ode to the Year of the Dragon and Chinese Zodiac.

06:18And I'm doing these before I get the frosting on the cake

06:20so that the frosting is still moist and sticky for the marzipan.

06:24I don't want the frosting to be on the cake and set.

06:28Just make me a mother of dragons.

06:32To make the dragons extra shiny,

06:34I'll brush them with some gold dust.

06:36And to do that, I'm actually going to combine some gold dust

06:39with a little bit of vodka, which creates like a gold paint.

06:44And then the vodka does evaporate pretty quickly.

06:46So doing this allows the dust to paint on smoothly.

06:52They look stunning.

06:54I'll set them aside and get my cake frosted now.

06:57First, I level off the top so that they have a nice even surface.

07:03And then stack them up with layers of frosting in between,

07:06going all the way to the edge.

07:11This looks delicious already.

07:13I'll add my final layer, frost all over,

07:16and then decorate with dragons.

07:18Happy Year of the Dragons!

07:32Coming up, mini meatballs get a major flavor makeover.

07:42For a meaty mane that is sure to bring joy and prosperity

07:45to all of our tummies,

07:47I'm making my char shu meatball sliders

07:50that are juicy and saucy.

07:52And they've got all of the sweet, salty flavors

07:55of Chinese-style barbecue

07:57in handheld meatball sandwich form.

07:59I'm starting with 12 ounces each

08:01of ground pork and ground beef.

08:03The combination gives you great flavor

08:05and a good level of fattiness.

08:07And I'll season with a teaspoon of kosher salt.

08:10One and a half teaspoons of Chinese five spice,

08:13which is a combination of spices

08:15that are enchanting.

08:19It's got cloves, anise,

08:21Sichuan peppercorn, fennel, and cinnamon.

08:23And it brings in such beautiful warmth to the meat.

08:27Two tablespoons of ketchup.

08:29Add ketchup to anything and I'll eat it.

08:32Scallions, garlic, and ginger.

08:34The trifecta of flavor in Chinese cooking.

08:37I love ginger so much.

08:39And then use a fine zester to grate it right in.

08:42This is starting to smell so good.

08:44An egg and some penko will help

08:46bind the meatballs together.

08:50Two tablespoons of hoisin sauce,

08:52which is sweet and caramelly.

08:54It's also pretty salty too.

08:56Two tablespoons of soy sauce.

08:58And then two teaspoons of toasted sesame oil.

09:01There is so much flavor in this bowl.

09:04All right, so I'll just get in here and mix this up with my hands.

09:08Char shu is a style of Chinese barbecue that is so delicious.

09:13It's sweet, it's salty, it's a little bit red.

09:18And I grew up eating char shu pork and char shu chicken in steamed buns.

09:24And typically it's made with straight up pieces of pork.

09:27But I'm doing a meatball version

09:29because it's super easy to come together.

09:32And also my kids love to eat meatballs.

09:34All right, I'll roll this into 12 balls.

09:37Slightly bigger than a golf ball.

09:38And place it onto my baking sheet.

09:41And then bake them at 400 degrees for 15 minutes until they're cooked through.

09:45And in the meantime, I'll whip up my sweet glaze.

09:54This glaze is sweet and sticky.

09:58An ode to both my love of ketchup and Chinese heritage.

10:02I'll start with two tablespoons of ketchup.

10:06And combine with two tablespoons of hoisin.

10:08This is mostly ingredients that are in the balls as well.

10:11So this just accentuates those flavors.

10:13Tablespoon of honey to bring in the sweetness.

10:16Which will caramelize on the outside of the balls and make them shiny.

10:21A tablespoon of rice vinegar for some bright acidity.

10:25And then a teaspoon each of Chinese five spice.

10:28And toasted sesame oil.

10:32We'll whisk this together.

10:35All right, let me get the balls out of the oven.

10:39They look so good already.

10:41But they're just about to get better with a thick coating of this sauce.

10:47I'll brush it on lavishly.

10:51My cousins, Chyna and Bud, are visiting with their partners.

10:53And I have so many great memories growing up and visiting them in LA.

10:58We would always go for Chinese food.

11:01I think they're gonna dig these balls.

11:04Okay, I'll stick these back in the oven now to broil for one to two minutes until they're shiny and caramelized.

11:09And then I'll grab the rest of my fixings and assemble the sliders.

11:13Oh yeah, those are baller.

11:22To assemble, I've toasted my buns, which helps prevent against soggy buns.

11:27I'll add a squiggle of sriracha mayo.

11:29That's a nice creaminess and heat.

11:31Some slaw.

11:33This is just shredded cabbage and carrots tossed with a little lime juice and salt.

11:38I love the cooling crunch that it adds.

11:41The bowls.

11:43They're so caramelized and beautiful.

11:47And lastly, some cilantro.

11:51Oh, for cute.

11:56It smells too good.

11:57I'm diving in.

11:58Mm-hmm.

12:06It's sweet.

12:07It's sticky.

12:08I don't know how these little balls have so much flavor.

12:10That is one stupendous slider.

12:17Next, the secret to the most devilishly delightful deviled eggs you've ever had.

12:23For an eggstress special appetizer, I'm making soy sauce deviled eggs, which are creamy and salty,

12:40and they have a beautiful muted shade of brown around the edges.

12:43I'll just marinate my eggs, make the filling, and boom.

12:47Shovel them all into my mouth.

12:49You're going to have to fight me for these.

12:51I'm starting with 10 hard-boiled eggs here that I've peeled, and now I'll marinate them.

12:57So I'll combine four cups of water with a cup of soy sauce.

13:02Eggs obviously always need salt, no matter what form it comes in.

13:06And this is such a great way to get an even amount of saltiness that just absorbs into the egg white.

13:13These are completely addictive.

13:15Two whole star anise pods will infuse the marinade with that unique licorice flavor.

13:20Three tablespoons of dark brown sugar.

13:22It balances out the saltiness, and the sweet salty combo is what's going to keep me going back for more of these.

13:29A couple slices of ginger, and I didn't even peel it since it's just infusing.

13:33And two cloves of garlic.

13:35And now I'll just heat this up and whisk it.

13:38I'm only looking to dissolve the sugar.

13:39These soy sauce eggs are one of my dad's favorite foods.

13:42We always add hard-boiled eggs to the braising liquid when we make my grandma's braised pork shoulder.

13:48There are very similar ingredients here.

13:50They're so flavorful.

13:52I just love them so much.

13:54And they're going to be even better when I mash their yolks with a ton of mayo.

13:58Sugar is dissolved.

13:59I'll pour this right over my eggs.

14:02Now I can smell the anise.

14:04I'll refrigerate this for four hours so the eggs can soak up all that delicious flavor and beautiful color.

14:11Taupe eggs, here I come.

14:17This filling holds the key to my heart.

14:19Mayonnaise.

14:21I'm using Japanese mayo, which is rich and a little bit sweet.

14:24I'll use half a cup.

14:26A teaspoon of hot Chinese mustard for that zing that every deviled egg needs.

14:32Some salt.

14:34And two teaspoons of grated ginger.

14:38And then a little bit of rice vinegar to brighten it up.

14:41Of course, I also need my egg yolks.

14:44I am so excited to cut them open and just fish them out.

14:47Oh yeah, look at that beautiful color.

14:51I'll blot them off.

14:56And then slice in half.

14:57I'm excited about this reveal.

14:59Oh yeah, that's what I'm talking about.

15:02I love seeing those layers.

15:04So I'll pop out the egg yolks right into the bowl with the filling.

15:07And actually marinating them in the soy sauce mixture draws some of the moisture out of the egg white.

15:13So it firms it up a bit and it actually makes the egg yolks easier to pop out.

15:17What I love about deviled eggs, they look cute.

15:20They're a great party snack.

15:23They're kind of like handheld little egg salad bites.

15:27I'll just use a fork to mash this up until it's creamy.

15:29My cousin Bud, who's visiting me, he's getting married next year to his fiancee, Melanie.

15:35They've actually been together for a really long time.

15:37And I'm so excited for their wedding.

15:39We'll be in California.

15:41Give me an excuse to go to California.

15:43And Chyna is bringing her partner as well, who I've never met before, Adrian.

15:50So I can't wait to meet him.

15:52And I think we're going to have a really good time.

15:54Okay, egg yolks are mashed.

15:57The easiest way to fill deviled eggs is to use a piping bag.

16:00Or you can also use a plastic bag with the corners snipped off.

16:03I'll pour this right in.

16:05Okay, filling's ready.

16:08And now a total kitchen necessity is a platter with individual special divots for deviled eggs.

16:15I'll nestle these into the divots.

16:21I'll fill them up.

16:26Just like frosting a cupcake.

16:29A couple of drizzles of sriracha for heat and to incorporate more red.

16:35Some scallions.

16:37And lastly, some toasted sesame seeds.

16:40I would invite anybody to buy potluck if they committed to bringing these.

16:44Oh my goodness.

16:45So adorbs.

16:47I'm so glad there are extras that don't fit on the plate.

16:50Because guess what I'm going to do right now.

16:56Mmm.

16:57It is actually mind boggling how much flavor is in one little half of an egg.

17:03These are devilishly good.

17:05Still to come, the most slurpably good long noodle pasta salad you've ever seen.

17:19For an easy, flavorful side that involves not one, not two, but three of my favorite condiments,

17:32I am making my long noodle pasta salad with chili crisp sauce.

17:36It is creamy, mayo-y, so comforting.

17:40I'm going to slurp it right up.

17:42I'm starting with a quarter cup of mayonnaise.

17:45There's a lot of mayo at this dinner and I am here for it.

17:48A quarter cup of tahini, which is a smooth sesame paste.

17:52I always use this when I make sesame noodles.

17:55A quarter cup of unseasoned rice vinegar.

17:58Two tablespoons of honey.

18:01I love the sweetness of these.

18:03Two tablespoons of soy sauce.

18:05Two tablespoons of chili crisp, which is a chili oil that is loaded with crunchy aromatics.

18:11I can find it at my local grocery store.

18:13You can definitely get it online.

18:15And it comes in a variety of different spiciness levels, so you can really do this to taste.

18:19Add a tablespoon of toasted sesame oil, enhances the sesame in the tahini.

18:25I'll season with some salt.

18:27And whisk it all together.

18:29So this is essentially the combination of sesame noodles, which I grew up with.

18:35My mom made them all the time.

18:36She still does.

18:37And she uses tahini in them.

18:39And your classic mayo-y Midwestern pasta salad, which I also love.

18:46And it's spicy.

18:47My cousins can definitely handle it.

18:49I've got my noodles here.

18:51I'm using a long wheat noodle because long noodles symbolize longevity.

18:56If the amount of long noodles that I eat is any sign, I'm gonna live to be like 600 years old.

19:01For my veggies, I've got thinly sliced snow peas and some scallions.

19:06I'll add most of them now and reserve some for garnish.

19:09And I'll toss.

19:10Get these noodles completely coated in this sauce.

19:15I love these because just like a pasta salad or a sesame noodle, you could eat them immediately while the noodles are still warm.

19:22Or they're also great cold at room temperature.

19:25I'm not sending my cousins home with any leftovers.

19:28That's mean.

19:29But these are too good.

19:31Who knew that the key to longevity was eating carbs coated in mayonnaise?

19:38I'll plate this up.

19:39Oh, yeah.

19:41Top with another splatter chili crisp.

19:45My scallions.

19:49That is a nice noodle salad.

19:53All right.

19:54Let's eat.

19:55Yum.

19:56Oh, my goodness.

19:58That looks amazing.

20:00Oh, it smells delightful.

20:02It smells incredible.

20:03This smell reminds me of Grandma's house.

20:05It does.

20:06Yeah.

20:07Thanks for coming, you guys.

20:08This is so fun.

20:09I'm happy to be here.

20:11Mmm.

20:12Mmm.

20:13Mmm.

20:14Mmm.

20:15It's like a Chinese meatball.

20:16It's like meat.

20:17It's like meat.

20:18It's like meat.

20:19I'm half Italian.

20:20That is us.

20:22Yeah.

20:23That is us.

20:24These are so delicious.

20:25This reminds me of when Grandma made these.

20:27Mmm.

20:28But it's like deviled.

20:29Yes.

20:30Welcome to the Midwest.

20:31Yes.

20:32Where everything has mayonnaise.

20:34I love North Dakota.

20:37Me too, actually.

20:40You saved room for dessert, right?

20:42Yes.

20:43Oh, yeah.

20:44So pretty.

20:45It's marzipan.

20:46Oh!

20:47Okay.

20:49Mmm.

20:50Good?

20:51Oh, did you go straight for the marzipan?

20:53Heck, yeah.

20:54I went straight for the marzipan.

20:55We are related.

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