- 2 days ago
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00:00I'm having a cousin's costume bonfire on the farm.
00:03I feel a little wrong eating the egg right now.
00:05Is that messed up?
00:06They'll love my summer sausage on croot,
00:09a.k.a. salty slices of meat pie
00:11wrapped in a buttery pastry crust.
00:13Ah, that's so awesome!
00:16An easy pressure cooker pot of beans
00:18with runny eggs and drizzles of spicy oil.
00:21Look at that ooze!
00:23That's no yolk.
00:24S'mores rolls slathered with red velvet butter
00:26and ooey gooey black sesame marshmallows for dessert.
00:29Red velvet never looked so good.
00:31Plus, nutty kinako hot chocolates to slurp on the side.
00:35Soy these are good. Let's eat.
00:43My cousins from Florida are visiting the farm.
00:46I'm so excited, so I'm throwing a costume bonfire to celebrate.
00:50For a twist on a classic campfire treat,
00:53I am making red velvet s'mores.
00:56They're messy and moody.
00:59Toasted Hawaiian rolls slathered with a cocoa-y red velvet butter
01:03and smushed with a homemade black sesame marshmallow
01:07that is torched by the fire.
01:09My fingers are getting sticky already just thinking about it.
01:11For the base of this, I'm starting with one cup of creamy cashew butter,
01:15which I love because it's so smooth.
01:18It also has a mild flavor, so it allows the red velvet flavors to really shine.
01:23This will get its red color from beet juice.
01:26Two tablespoons drizzled in.
01:28The earthy, faint, dirt flavor of beets goes really well with cocoa powder.
01:33Next, one teaspoon of Dutch processed cocoa powder,
01:37a pentecostal salt, a splash of vanilla.
01:40I feel like sometimes people think of vanilla and chocolate as opposites,
01:43but really vanilla is like a supporting actor for chocolate star.
01:47And then a quarter cup of sugar.
01:49I'll stir this together and have some neutral oil standing by
01:53in case I need to add any of it to make it smooth and spreadable.
01:56This bread has the flavors of red velvet cake,
01:59which if I could sum it up in a sentence,
02:01I would say it has the whisper of cocoa plus tanginess.
02:06And it's this beautiful deep dark red color,
02:09which I mean, come on.
02:11Are you getting my costume now? I am red velvet.
02:16Can't wait to see what my cousins are going to dress as.
02:18I am loving the consistency of this.
02:24Oh yeah, that's delicious all on its own.
02:26The chocolate element of the s'mores is done.
02:28I'm ready to get marshmallow in.
02:31Pan prep.
02:32Powdered sugar and corn starch.
02:34You've got to have marshmallows when you're making s'mores
02:37and these are fluffy forces to be reckoned with.
02:41They've got nutty, dramatic swirls of black sesame paste throughout
02:45and they are awesome.
02:47I'll start in my stand mixer bowl where I've got half a cup of cold water.
02:50I'll zest in half an orange,
02:52or as my New York by way of Florida family says, orange.
02:57And a quarter teaspoon of almond extract, whose nuttiness enhances black sesame.
03:03And a teaspoon of vanilla.
03:05I like to do the extracts and the flavoring here versus the other hot mixture,
03:09just so that the heat doesn't alter the extract flavor.
03:12And then one and a half tablespoons, or the equivalent of two packets of unflavored gelatin,
03:18is what allows this to set up into their squishy, marshmallow-y selves.
03:22Just last night at Storytime, Bernie was asking how to make marshmallows.
03:26And she was like, what gives them that weird texture that I've never seen anywhere else before?
03:30And I was like, it's gelatin, girl.
03:32I didn't tell her what gelatin is made out of though.
03:34While this blooms, I'll make my sugar syrup.
03:36I've got a quarter cup of water in my pot here.
03:39And to this, I'll add three quarters of a cup of sugar.
03:42Half a cup of corn syrup.
03:44Marshmallows are super sweet.
03:46There's just no way around that.
03:47And a couple of good pinches of kosher salt.
03:49And heat this until it reaches 240 degrees Fahrenheit on my candy thermometer.
03:55That, combined with the gelatin, is going to allow the marshmallows to set.
04:00So last summer, a few friends invited us over for croissant s'mores.
04:05And I was like, what is this new s'more vehicle?
04:08It was so good.
04:09I love the way the textures all went together.
04:12No offense, graham crackers, but they were actually kind of easier to eat than a graham cracker s'more.
04:17And so now I'm doing a variation on that and using Hawaiian rolls.
04:22So they're kind of like sliders.
04:24And then with the red velvet butter, they're going to be so good.
04:29And well-balanced, which I appreciate in a s'more.
04:33I'm excited about these.
04:34The temperature is climbing steadily.
04:36I'll get my mixer bowl ready on the stand mixer.
04:39The name of the game when you're making marshmallows is to always think one step ahead.
04:44Because once everything gets going, it's got to go kind of fast so that the marshmallows achieve their fluffiest, jiggliest texture.
04:52Okay, yeah, it's go time, baby.
04:55I'll remove it from the heat, turn on the mixer, and then slowly drizzle this hot sugar syrup down the sides of the bowl right into the gelatin.
05:05And drizzling it down the side of the bowl like this helps it cool down quickly.
05:09I'll gradually increase this to high, just being careful that the sugar syrup doesn't splatter.
05:15And then once I reach high, I'll let it go for 7 out of 10 minutes until the mixture is lukewarm and fluffy.
05:21This is when the magic happens.
05:23While this is going, I'm going to get ready for the next step because the next step happens fast.
05:27I'll pour a quarter cup of black sesame paste, like a darker toastier peanut butter, grab my prepared 8x8, and an offset spatula to smooth out the marshmallow mixture.
05:37And it's going to be quite sticky.
05:39So I'm going to spritz it with a little cooking spray.
05:42Yeah, baby.
05:44We have arrived in fluffy town.
05:46I want to work fast now to incorporate the black sesame paste.
05:50I'm going to scoop out just a few good plops of the marshmallow cream.
05:54If I were to add the black sesame paste just by itself, it wouldn't fully firm up because it doesn't have gelatin in it or hot sugar syrup.
06:01So I'll mix this quickly to get it fully combined.
06:04And now I'll plop this back in with the rest of the marshmallow mixture.
06:08It smells so nutty.
06:10I'll turn the mixer back on really quickly.
06:13I'm going to blink.
06:15And that's it.
06:17I'll scrape it into my pan.
06:19Look at those beautiful swirls.
06:21Yum.
06:22Oh, yeah.
06:23This stuff is so satisfying.
06:26I'll use my greased offset spatula now to smooth it all the way to the edges and into the corners.
06:32Gorgeous.
06:34Everything is going according to plan.
06:37I love it.
06:39And then dust the top with more powdered sugar and cornstarch.
06:42Okay.
06:43The hard part is done.
06:44I'll just let these set until they're firm for about an hour, cut into squares, and then I think I deserve a test run of a s'more.
06:54Just add fire, hot Hawaiian rolls, a generous plop of RVB red velvet butter, and smoosh.
07:03I'm all about the nuttiness of the black sesame with that creamy red velvet butter.
07:18Red velvet never looked so good.
07:20For a dish that is sure to delight in my bonfire, I am making my summer sausage en crout. En crout is French flour in a pastry crust.
07:36This is essentially a big, juicy, succulent meatloaf that is wrapped in a buttery, flaky dough.
07:42And then when you slice into it, you get a summer sausage surprise.
07:45To get started on my meat mixture, I'll chop up my veggies.
07:49I've got some celery, carrot, and onion.
07:53And when these distribute throughout the meat, they'll kind of look colorful and confetti-like.
07:57A couple of garlic cloves.
07:58Some fresh thyme, which is kind of woodsy, so it echoes the whole campfire vibe.
08:03Some sage, which is so tasty with the sausage.
08:06And then I'll blend this up until it's pasty.
08:08Easy peasy. The chopping is done. Didn't even have to use a knife. I'll grab my meat now.
08:17I've got a combination of ground pork and pork sausage here.
08:20I'll start by seasoning it with some kosher salt.
08:22Not a ton because the sausage is quite salty already.
08:25Some parsley will be really pretty.
08:27An egg will help bind everything.
08:30Half a cup of heavy cream will add some great richness.
08:34One cup of breadcrumbs will help bind it together.
08:37And the veggies.
08:39It's basically like a huge pigs in a blanket.
08:42And pigs in a blanket are required campfire food.
08:46Time to get messy.
08:48I'll mix this all up with my hands.
08:50It's just like a meatball mixture.
08:51You don't want to over-mix this and create a tough texture.
08:54This is my Midwest-y interpretation of the classic French dish pâté en croute.
09:01It's been around for hundreds of years.
09:03It was initially invented as a way of preserving meat,
09:06almost like a sausage, but instead of casing, there was a flaky crust.
09:10And back in the day, the crust wasn't meant to be eaten just as a preserving technique.
09:15But luckily, that has since changed because the crust is one of my favorite parts.
09:21The crust is sort of like a handle for holding a slab of meat.
09:24That sounds so good to me.
09:27This is all mixed up now.
09:29I'll set this aside while I grab my pastry dough.
09:33This is my standard buttery shortcrust dough that has the added stability and structure of eggs,
09:38which will really help to make it easier to shape into the loaf pan.
09:42You just combine flour and salt together in a food processor.
09:45Add in cold cubed butter and pulse until pea-sized.
09:48Pour in a mixture of cold water and eggs and process until a dough starts to form.
09:53Press into a rectangle.
09:55Fold it over itself like a letter to get those crumply layers.
09:59Then chill in the fridge.
10:01This dough is great for any tart or would make a killer chicken pot pie topping.
10:05And you can make it a day or two in advance.
10:08I've rolled out a quarter of my dough for the top.
10:10Now I'm rolling out the rest of the dough into a big rectangle that's 14 inches by 16 inches.
10:15And it's gonna be big enough to go all along the bottom and up the sides of the loaf pan.
10:22I will gently transfer my dough to the pan.
10:26I really like working with dough.
10:28Almost as much as I like eating it.
10:30I'll gently nudge the dough into the corners of the loaf pan.
10:36Then trim the excess, leaving a one-inch border all around.
10:39This bottom crust is done.
10:41I'm ready to start piling in the meat.
10:43This is the fun part.
10:44So I'll start with about a third of the meat mixture on the bottom.
10:49It really does smell so good.
10:51And then I'm gonna sneak in some roasted rainbow carrots.
10:55And these are roasted because if I were to put them in raw,
10:58they wouldn't get fully cooked on this.
11:00A little more of the meat mixture.
11:02And now the ultimate prize in the center.
11:05Ah!
11:06The summer sausage.
11:08So salty.
11:09So snappy.
11:10Did you know that summer sausage got its name?
11:13Because it used to be cured only in the winter.
11:16And then it was cured enough to last through the summer.
11:19My other two carrots.
11:20When you slice this after it's done baking,
11:23it'll look like polka dots of carrots and sausage.
11:26And the remaining meat.
11:27This will kind of dome over the edge of the loaf pan.
11:30That is a full meat pie.
11:33Rinse off my fingers.
11:35I'll fold the overhanging edges in.
11:39This will help lock in all of the meat and its juices.
11:42Brush these edges with egg wash.
11:44This will be the glue to hold on the top of the crust.
11:48And I'm ready for the top, but first I'm gonna cut some polka dot vents to release the steam.
11:53Are you sensing a theme here?
11:56I'll drape this over the top.
11:58Trim the edges.
11:59Seal with a fork.
12:01And give it a final egg wash to make it shiny.
12:05Lastly, a pinch of flaky salt.
12:08This is gonna go in the oven at 350 degrees for an hour and a half of the best smelling moments of my life.
12:17And then I'm gonna slice and reveal the pretty polka dots.
12:21I can't wait.
12:23My loaf is baked.
12:26It's been cooling for half an hour.
12:27I'm ready to unmold it and slice.
12:30It's like meat Christmas with this beautiful little package.
12:33It smells so good.
12:35All right.
12:36Got my serving board ready.
12:41One, two, three.
12:43Ta-da!
12:44Time for the big reveal.
12:46I'm so excited.
12:47I'm so excited.
12:50Ah, that's so awesome.
12:52Is this a cross section or is this a cross section?
12:55This is a showstopper for sure.
13:03For a super simple side that oozes with specialness, I am making a big ol' pot of pressure cooker beans and finishing them off with runny poached eggs and drizzles of spicy chili oil.
13:14This is so easy, yet so comforting.
13:17I just throw everything into my pressure cooker.
13:20I've got it on the saute function with some olive oil going and I'll use the olive oil to soften up some onion and salami.
13:27The thing that makes me really crave a big pot of beans is adding a little bit of salty meat.
13:33This is a great thing to do if you just have a little wedge of salami or summer sausage or ham left over in your fridge.
13:39I'll stir these around and allow the onion to get soft and the salami to get crispy.
13:44Oh, it smells good.
13:46I'll toss in some garlic and I'll sprinkle in some crushed red pepper.
13:50And I've got some dried oregano here.
13:52It's just like making soup, but kind of more concentrated and heartier.
13:55Okay, the oregano and the crushed red pepper smell like pizza right now.
13:59I'll get my beans.
14:00These are cannellini beans that I rinsed and picked over, made sure there are no weird bits in here.
14:06And I'll toss them in.
14:07And this is what I love about cooking beans in the pressure cooker.
14:11You don't have to soak them overnight.
14:13I love to toss in a Parmesan rind to infuse this broth with umami and richness.
14:20A few lemon peels for brightness.
14:22A bay leaf is nice.
14:23It adds sort of a mild peppery herbaceousness.
14:27A couple pinches of salt.
14:30I like a lot of black pepper.
14:32And then you could use water, you could use any stock.
14:35I'm using low sodium chicken stock here.
14:37I like to use stock because you start off with more flavor and then you end up with more flavor.
14:42I'll cover this up.
14:44And then pressure cook on high for 35 minutes while I get my eggs poaching.
14:53Here's how I poach eggs.
14:54I just crack them into a shallow pan of simmering water.
14:57The shallow pan allows you to keep a close eye on them as they cook.
15:00You just want to make sure that you gently lower them in
15:03because you do not want the egg yolk to break until the egg yolk gets into that pot of beans.
15:08And that way it kind of acts as a sauce within the beans.
15:12It gets so nice and rich.
15:15Four for four.
15:16No broken egg yolks.
15:18I'll allow these to simmer for about three minutes until the egg bite is set,
15:22but the yolks are still runny.
15:24My cousins that are coming.
15:26Technically they're my second cousin and then my two second cousins once removed.
15:31They are so great and always into like the latest trends.
15:35So they always give me style updates.
15:37We're doing a costume party because why the heck not?
15:40And I know they're going to have fun with it because they're just those type of fun people
15:44where you can give them a wacky idea and they'll run with it.
15:47I'll grab an ice bath.
15:48This is just a bowl of ice water and I'll use this to transfer the poached eggs into
15:53to stop their cooking and to keep them from getting firm.
15:56I want to keep those yolks runny.
15:58I just look closely to make sure that all of that egg white is firm,
16:02but if I poke the center yolk, it's still quite jiggly.
16:06So that is a perfectly poached egg.
16:08I'll transfer it to the ice bath.
16:10And this is actually a step that you can do up to a couple of days in advance.
16:13You could just keep this bowl of ice water with the eggs in your fridge
16:17and then take it out before serving.
16:20And I'll just keep these here until party time.
16:22Let me check on my beans.
16:24They've been keeping warm.
16:26It smells so good.
16:28I can really smell the parm.
16:30I'll grab a bowl and dish some up to taste just to make sure they're good for the cousins.
16:35These look really good and creamy.
16:37So cozy.
16:38This is exactly what you want to eat when you're sitting around a campfire.
16:42I'll add an egg.
16:44Nestle that right in.
16:46Some chili oil is really lovely in these.
16:49It looks pretty and the spiciness tastes good.
16:51A splash of vinegar brings in the party.
16:54I love that brightness.
16:55Some flaky salt.
16:57Lots of black pepper.
16:59I'm ready to see this yolk broken into.
17:02Oh, yeah.
17:04Look at that ooze.
17:06I'll construct the perfect bite.
17:08That's no yolk.
17:10That looks good.
17:13Mmm.
17:15Oh, yeah.
17:17These are the most flavorful beans I've ever had.
17:20That little kick of heat from the chili oil is great.
17:23This is a bowl of comfort just waiting for my cousin.
17:28Can you like this?
17:29Yeah.
17:30I've got a good flame going now.
17:34Our costume bonfire is about to begin and I have officially completed my costume as a red velvet cupcake.
17:40For something to really warm us from the inside out, I am making my kinako hot chocolate, which is creamy and rich and it's got this awesome nutty, roasty, one-of-a-kind flavor from roasted soybean powder, kinako.
17:57This is one of my favorite ingredients.
17:59It's addictive in the most delicious way.
18:02To get started, I've got four cups of whole milk that are warming in my pot here.
18:06You could really use any kind of milk.
18:08And I'll whisk in three quarters of a cup of my kinako.
18:12You can find this at Asian grocery stores and it usually comes in a big bag, which is great because you can add it to all sorts of different things.
18:20You can add it to cookie dough, cake batter, sprinkle it on toast, make a latte out of it.
18:26And it reminds me equally of roasted peanuts and roasted sesame seeds.
18:31It's just all in that same flavor world, which I love so much.
18:35This is combined.
18:36I'll carefully add in six ounces of milk chocolate and a good pinch of salt to help bring out all these flavors and balance out the sweetness.
18:43And I'll just mix it up until the chocolate melts.
18:45Nick occasionally grows soybeans on his fields, so I feel a oneness with kinako.
18:52When I tasted it, I was like, where has this flavor been all my life?
18:56Chocolate is melted.
18:57This is smooth.
18:58I'll ladle it up.
18:59I've also got more flax sesame marshmallows.
19:02Every last drop.
19:04And the combination of the kinako with the black sesame and the marshmallow is going to be otherworldly.
19:11This hot chocolate is truly speaking to me.
19:14It's saying taste me right now.
19:22Oh, wow.
19:24It's so deeply nutty and perfectly chocolaty.
19:29This has got to be the best hot chocolate I've ever had.
19:32Soy, these are good.
19:34Let's eat.
19:40We're not used to this North Dakota weather, right?
19:42I know.
19:43Hi!
19:44Hi!
19:45Hi!
19:46Hot cocoa.
19:47Perfect.
19:48This is amazing.
19:49Cheers!
19:50Yay!
19:51It's so good to see you.
19:52This is the best.
19:53Oh, I love powdered sugar.
19:54Oh, my God.
19:55It's so good.
19:56It's like my favorite.
19:57You came to the right place.
19:58Did you build this fire?
19:59Mm-hmm.
20:00Camp counselors.
20:01Oh, yeah.
20:02That's still.
20:03All right.
20:04Coming in hot with some cozy food.
20:05Oh, my God.
20:06This is so good.
20:07Are you overheating in your chicken costume?
20:09I'm okay.
20:10I feel a little wrong eating the egg right now.
20:12Is that messed up?
20:14Have the cats come up and said hello to you?
20:16They did, and I tried to, like, pretend to be one of them, and meow, and it didn't work.
20:20It's okay.
20:21Did you save room for s'mores?
20:23I think there's always room.
20:24There's always room for s'mores.
20:25Right?
20:26Instead of graham crackers and chocolate, toasted Hawaiian rolls and red velvet butter to go with my costume.
20:32Oh, that sounds so good.
20:34They get really melty really fast.
20:36I think I might be ready.
20:38Okay, you ready?
20:39Yeah.
20:40I was born ready for s'mores.
20:41Are you kidding me?
20:42Who goes to summer camp their entire life and then is not ready for a s'more?
20:45Here we go.
20:46Cheers.
20:47To summer camp and s'mores and costumes and cousins.
20:49And we're about to be really messy.
20:51I'm a fan.
20:53Thank you for coming, you guys, and your beautiful costumes.
20:56You can take a s'more on the plane.
20:57I would make everyone so jealous.
20:58They'd be like, what's she eating?
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