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00:00It's Harvest, which means boatloads of big box lunches and baked goods, baby.
00:05It's pretty good.
00:07Huge, eggy and bready bacon frittata focaccia sandwiches.
00:11They're the ultimate BFF. Get it? Because bacon frittata focaccia.
00:15With spicy kimchi mac and cheese on the side.
00:18This almost makes me want to sit on a tractor all night long harvesting beets.
00:23And super duper drinkable broccolini cannellini soup on the other side.
00:30Then for dessert, I'm hosting a Bake Off for the Farmers.
00:33My entry? Chocolate combine cookies filled with all the best sweet and salty snacks imaginable.
00:40Feed Harvest Bake Off, here I come.
00:44Look at these beauties.
00:46Hey, this is me, Molly A.
00:48This is my husband, Nick.
00:50This is our growing family.
00:51And this is our farm on the North Dakota-Minnesota border.
00:54The place where I eat, sleep, and breathe food.
01:00It's beet harvest, so I am whipping up some fantastic farm lunches for Nick.
01:09And me, of course.
01:10But first, I'm hosting a Bake Off between the non-farmers in the workshop.
01:14And for that, I am entering with my combine cookies.
01:18Which are thick and chocolatey.
01:20And filled with all of the tastiest bites of my kitchen sink dreams.
01:24I'm pretty sure I have this Bake Off in the bag.
01:27I'll start by melting one cup of unsalted butter.
01:30I love starting chocolate chip cookies with melted butter because it yields a super dense, chewy cookie.
01:37Which I just love.
01:39I'm using a combination of one cup of light brown sugar and half a cup of granulated sugar.
01:44I'll pour in my melted butter and give it a whisk.
01:48Another thing that's nice about using melted butter as opposed to softened butter is that you don't have to get the stand mixer out.
01:53These can all come together in one bowl.
01:55I'll whisk this around to combine the butter and the sugar.
01:58And I also want the butter to cool a little bit more before I add the eggs.
02:02Because I don't want to cook the eggs when I crack them in.
02:04I'm going to address the tractor in the room.
02:06Which is that I'm calling these combine cookies because a combine is a big piece of farm machinery.
02:12But I'm still learning my farm equipment.
02:15And you don't use a combine at all during the beet growing process.
02:19You use it for wheat.
02:20But I love alliteration.
02:21Hence, combine cookie.
02:23I wasn't going to call these beet lifter cookies.
02:26No one said these had to be accurate in name.
02:28They just have to be tasty.
02:30Butter and sugar are combined.
02:32And I can feel on the outside of the bowl that the butter is no longer hot.
02:35So I'm going to crack in my eggs one at a time, whisking after each.
02:39Just to allow the dough to come together in a nice cohesive manner.
02:43Butter and sugar smell so good.
02:46It's a shame that the beet fields don't actually smell like freshly baked cookies in the same way that wheat fields smells like pizza.
02:53All right, next a tablespoon of vanilla, which is quite a bit of vanilla.
02:57But I like adding an extra splash of vanilla whenever I'm making something chocolatey because vanilla really enhances chocolate.
03:05Then I'll add the dry ingredients right on top of the wet ingredients.
03:08Two cups of all-purpose flour.
03:10I'll sprinkle it all over the surface of the wet ingredients, which helps with even distribution of the dry ingredients.
03:15One and a quarter cups of Dutch processed cocoa powder.
03:19It has a bolder, richer flavor and color.
03:22So it's really representing the dirt in these cookies.
03:26One teaspoon each of baking powder and baking soda, which will help the cookies puff up while they're baking and then lead to a nice chewy texture.
03:33And whenever you're baking with baking soda, you need something acidic to react with it in order for it to do its thing.
03:40And there is a good amount of acidity in the molasses that's in brown sugar.
03:43So that's where your little science experiment is coming from.
03:47And lastly, one and a half teaspoons of kosher salt.
03:51This chocolate just tastes better with a little extra salt.
03:54Sort of like caramel in that way.
03:56Now, while all of the dry ingredients are sitting here on top of the wet ingredients,
04:00I'm going to give them a rough little whisk so that they can combine amongst themselves.
04:04And then I'll slowly incorporate them in with the wet ingredients.
04:08When the dough becomes too thick to whisk, I'll switch to a rubber spatula.
04:11When I first moved to the farm, I had all this time on my hands because Nick had these really long days harvesting.
04:18And so I just baked all day and it was awesome.
04:21And during harvest, it's perfect because there are extra farmers around, more mouths to feed.
04:26So I would put all of my baked goods on a table in the workshop for them to grab before a shift or after a shift.
04:33And I felt like I had a little pop-up bakery out there.
04:36And then a few years ago, my mother-in-law, Roxanne, and my mom, Jody, started adding their baked goods to my pop-up bakery.
04:45And I was like, what's going on?
04:48Why are you, like, encroaching on my thing?
04:50But I figured rather than be rude, I'll make it fun and do a blind bake-off.
04:55And in the words of Nick, give him a good old-fashioned shellacking.
04:58The dough is looking good and chocolatey.
05:02I'm ready for the mix-ins.
05:04A third of a cup of caramel bits, which are going to be these little sweet, chewy moments throughout the cookie.
05:11A third of a cup of chocolate-covered espresso beans because you need caffeine when you're harvesting for very long hours every day.
05:19And then some white chocolate chips, which are such a nice contrast to the chocolate cookie.
05:23Rainbow chips because they're cute.
05:25And they're crunchy.
05:26And then peanut butter-filled pretzels.
05:30Nick keeps a bulk bit of these in the workshop at all times of the year.
05:34So I know that he loves these.
05:35He loves the espresso beans.
05:37He loves chocolate.
05:40I'm going to win this bake-off.
05:41I'm going to coarsely crush these with my hands as I add them in.
05:45I want some big bits because the combination of the pretzel, which is nice and crunchy, in the chewy cookie is such a great texture party.
05:54It's got everything but the confine.
05:57I'll just fold them all in.
05:59Honestly, even if I don't win, I feel like I'll be a winner when I eat these.
06:04I'm going to win.
06:05I have to win.
06:06I have to win.
06:07I've got two baking sheets lined on the bottom with parchment.
06:10I like a big cookie because you get more chewy center.
06:14And you do that by using a great big cookie scoop and then overfilling it.
06:18Looks great already.
06:20I'll flatten it slightly.
06:22And then I always like to see some of the mix-ins on top of the cookies.
06:25So I'll plug in some big bits of pretzel, a couple of pieces of white chocolate, and obviously rainbow chips.
06:35And then a little sprinkle of flaky salt will be sparkly and extra tasty.
06:40I'll keep on scooping and then bake at 350 degrees for about 12 minutes until they're set around the edges but still gooey in the center
06:48because no one ever complained about a gooey cookie.
06:59Holy chocolate peanut butter buckets.
07:02It smells so good in here.
07:03I'm going to check on my cookies.
07:08Oh yeah, baby.
07:10Well, they certainly look like first place cookies.
07:13Let me make sure that they taste like first place cookies.
07:16Go on straight for the center.
07:18Mmm.
07:22Zoinks!
07:22That is the ultimate combination of sweet and salty and crunchy and chewy.
07:28Get ready, moms.
07:29Beet Harvest Bake Off.
07:30Here I come.
07:38Boy, this looks awesome.
07:41Mmm.
07:42It's pretty good.
07:43There's really no clear winner at this point.
07:45Okay, well, I feel like if I eat too many more of these,
07:47I might not be able to work my next shift, so.
07:50Must be a tough choice, huh, Nick?
07:52Mom made one of these.
07:53Oh.
07:54There's really no right answer.
08:02Every beet harvest gets around 10 lunches in total.
08:05I pack a ton of food into one backpack until all the sugar is harvested, and this side is one of my favorites to include.
08:12I am making kimchi mac and cheese, it's a one-pot easy cheesy mac that has the added bonus of kimchi, so it's spicy and fermenty, and the kimchi is such a great combination with the cheddar.
08:26Plus, it all comes together in the braiser. I'm not even going to cook the noodles first.
08:30What?
08:31I'll start by adding a drizzle of oil to my pot here, and then I'll cook up my veggies, so I have my chopped kimchi here.
08:39Kimchi and cheddar cheese are like peanut butter and jelly. They go together so well.
08:44Also, a chopped onion, and I've got a few chopped scallions here. I'm just going to add the white parts of the scallions first.
08:51They're tougher, so they need a little bit more time to cook down and soften, and then I'll reserve the scallion greens to add at the end.
08:58A good pinch of salt will help these cook down. I'll just allow these to soften for a few minutes.
09:03So, kimchi is fermented veggies. Commonly, it's cabbage. It's spicy and so, so delicious. Think of it as sauerkraut's hot Korean cousin.
09:14It's just a great vegetable to have on hand because it can keep in the refrigerator for a really long time,
09:20and you can eat it right out of the jar. It's that good.
09:24A little bit of chopped garlic will boost the flavor. Enhances kimchi really nicely as well.
09:30I'll cook the garlic for just about a minute until I can start to smell it.
09:34I'm ready to add my pasta. I've got 12 ounces of cascatelle, which is a really fun shape that catches sauce really well,
09:41so I love it for mac and cheese. You can really use any small pasta here, though.
09:45I'll spread it out evenly, then pour in three cups of water, which is going to be just enough to come to the top of the pasta.
09:54Cooking the pasta in a small amount of water like this is great because you don't have to drain it.
09:58It also helps concentrate the starch that comes out of the pasta, and that's going to give you a nice, thick, creamy sauce.
10:04Can't forget to salt it. Good few pinches or about a teaspoon of salt.
10:09I'll bring this to a boil and then reduce it to a simmer and allow it to cook until the pasta is just shy of al dente.
10:16Depending on the type of pasta, this could take anywhere between 4 and 10 minutes.
10:20Harvest always starts at the beginning of October, and then it goes for 24 hours a day, 7 days a week,
10:26because it's crucial that they get the beets out of the ground before the ground freezes.
10:30So it's kind of got a little extra energy because everyone's just trying to get all those beets out of the ground.
10:36There are more people around the farm. It's a really exciting time.
10:40And this is just going to be the fuel that Nick needs to keep on going.
10:44The pasta has plumped up. I'm ready for the next step.
10:47I'll pour in a can of evaporated milk, which will be the base of the sauce.
10:52It's creamy and it's going to stay creamy. It's not going to separate like a typical milk out of the refrigerator.
10:59I'll sprinkle in a combination of sharp yellow cheddar and mozzarella tossed with some cornstarch,
11:05which is going to be one more insurance policy that this sauce is going to be creamy.
11:09Mm-mm-mm. Oh, yeah, it's already getting stringy and cheese poley.
11:16This almost makes me want to sit on a tractor all night long harvesting beets.
11:21To finish this off, I'll stir in some kimchi brine for extra heat and pickle-iness,
11:26black pepper, and sliced scallions.
11:30This looks heavenly.
11:32The best part about packing farm lunch is that I get to nosh as I'm cooking.
11:41I'm so happy right now.
11:42Sprinkle with a few more scallions.
11:44And then I like to season it with some furikake, which is toasted sesame seeds and seaweed.
11:50So it's crunchy and salty and has a little hint of sea flavor.
11:54And it looks cool.
11:56Here I go.
12:06Yes, it's creamy and spicy.
12:09And it's got that little bit of funk, which I'm obsessed with.
12:12All right, I'll pack this up and keep it warm and spicy for my warm and spicy farmer.
12:24A key element of driving for this farm is baked goods.
12:27It probably makes up for getting stuck in the truck a few times this first shift.
12:32Sort of, like, numbs the pain of that.
12:34For the big, bready star of my big farmer's lunch, I am making my bacon frittata focaccia sandwiches.
12:48They are giant, satisfying, and melty.
12:52And you construct them like a layer cake, but with bacon, egg, and cheese as the layers.
12:57They're the ultimate BFF.
13:00Get it?
13:01Because bacon frittata focaccia.
13:04BFF.
13:05Okay.
13:06I'm starting by cooking up my veggies.
13:08I'm using sliced zucchini and onion.
13:11I'm cooking these over medium-high for about 7 to 10 minutes.
13:14It is important to cook the zucchini first before adding it to a frittata,
13:18because zucchini has so much moisture.
13:20You don't want that moisture making the egg soggy.
13:23No soggy eggs here.
13:25I'll season it with salt and pepper.
13:29And then grab some cheese and my pan.
13:32I'm gonna bake the frittata in a big casserole pan like this,
13:36which is the exact same size as my focaccia,
13:39and it's gonna bake up into a perfectly even layer of egg.
13:42To prepare the pan, I've greased it and then lined it with parchment,
13:46and the grease acts as a glue for the parchment so that the egg doesn't sneak under it.
13:50And then the parchment will help to get it out of the pan.
13:53Okay.
13:54I'll scatter the veggies all over the bottom of the pan.
13:56You can really use any veggies with a frittata like this.
13:59I love spinach, kale, scallions, or leeks are really nice.
14:03I'll sprinkle on some cheddar cheese for that nice creamy richness.
14:08For my egg mixture, I've got eight large eggs, which I'll combine with three quarters of a cup of whole milk,
14:15and half a cup of heavy cream, which will help protect against overcooking the frittata.
14:20A teaspoon of kosher salt, some black pepper, and a little heat to keep Nick on his toes.
14:28And I'll whisk until it's smooth.
14:30This is inspired by those six-foot party sub sandwiches that used to be at birthday parties,
14:37but in slab focaccia form.
14:40I always wanted them when I was little, and I never got one.
14:43Make it up for it now.
14:46This is smooth.
14:47I'll pour this evenly all over the veggies and the cheese.
14:52I'll get this into the oven at 400 degrees for about 25 minutes now until it's lightly browned on top and just set.
14:59I'm getting so excited.
15:02I have an egg-ceptionally good feeling about this frittata.
15:09Ooh!
15:10Oh, yeah.
15:11She cute.
15:12I also have some bacon that I just crisped up in the oven.
15:15I'm ready to assemble.
15:17I've got my focaccia, which I love for its crisp exterior and bubbly interior.
15:22And it's a pretty fuss-free bread.
15:24Mixed together bread flour, instant yeast, sugar to feed it, salt, olive oil, and water.
15:32Then knead until it's smooth but still quite sticky.
15:35Coat a 9-by-13-inch pan with oil.
15:38Plop in the dough.
15:39Let it rise until it's doubled.
15:41Add some more oil to get that rich flavor and crisp crust.
15:44Pat it into the edges and dimple.
15:46Rise and dimple again.
15:48A final rise to achieve those signature focaccia bubbles.
15:52Add flaky salt.
15:53And then bake at 425 degrees for 25 minutes.
15:57You can totally make this the day before, or if you just wanted to go store-bought,
16:01use a pack of Hawaiian rolls.
16:03I'll use my serrata knife and gently saw it across using the edges of the pan as my guide.
16:09So it's almost as if I'm leveling a cake.
16:14Oh yeah. Perfection.
16:16And now this is the fun part.
16:17I'll just stack it up with the frittata.
16:19Say a little prayer.
16:24She sticks the landing.
16:25Like peeling off a sticker.
16:27I'll quickly layer on the cheese because the heat of the frittata will melt it.
16:31And come on, you gotta use American cheese with a BEC.
16:37And the bacon.
16:38This is the perfect party sandwich, or for a bunch of hungry farmers,
16:42because they're easy to make a lot of at once.
16:44If you wanted to prep any of this a day in advance, you could absolutely do that.
16:48You could make the focaccia and prep the frittata,
16:51and then just warm it in the oven for a few minutes.
16:57I'm excited about this.
16:59One giant breakfast sandwich.
17:03Oh yeah.
17:04I'll cut it in half.
17:06I'm so ready for this cross-section.
17:08Dun-da-da-da!
17:09Look at these layers!
17:11Now each of these halves will get cut in half,
17:14and then each of those strips will get cut into three,
17:16so you get perfectly sized sandwiches.
17:19She is beauty.
17:20She is grace.
17:22She's going right into my face.
17:24After a dollop of ketchup.
17:32Mmm.
17:34That is the perfect ratio of bacon to egg to cheese to bread.
17:38This is truly a best friend forever.
17:48Oh boy.
17:49You know I'm going to catch heck if Molly doesn't win, though.
17:51Yo, try to throw me a solid here, please.
17:54For a second side that's sure to make lunch even more comforting,
17:58I am making my broccolini cannellini soup.
18:01It's as fun to eat as it is to say.
18:03It's super hearty and creamy from beans and a spud,
18:07not cream, so it's actually pretty good for you,
18:10and I just whizz everything up into a slurpable consistency
18:14so there is no spoon necessary.
18:17I've got an onion and garlic and crushed red pepper
18:20just cooking down here in my pot,
18:22and I've coarsely chopped 12 ounces of broccolini,
18:26which I love because it has got a slightly milder flavor
18:29than broccoli, and it just goes so nicely
18:32in a blended soup like this.
18:34Next, one chopped russet potato that I didn't even peel
18:37because the peel has so much nutrients.
18:40Who has time to peel?
18:42And then a can of cannellini beans.
18:44We'll bulk this up, add some protein,
18:46and, of course, contribute more creaminess.
18:48Six cups of low-sodium chicken stock.
18:51You could, of course, also use veggie stock.
18:53A couple of good pinches of salt.
18:55And some black pepper is really nice with this.
18:57A Parmesan rind is gonna infuse this soup
19:00with great depth and umami.
19:03I'll bring it to a boil.
19:04So the two ways that Bernie and Ira
19:07will reliably eat vegetables
19:09is through air-fried broccoli
19:11or through green smoothies.
19:13So I'm gonna try to bill this soup to them
19:15as a hot broccolini smoothie.
19:18That sounds way grosser when I say it out loud.
19:22We'll see.
19:23It's just really nice when Bernie and Ira
19:25eat the same meal that I make for Nick
19:27for his farm lunch.
19:29I'll reduce this to a simmer, cover it up,
19:31and allow this to cook for about 20 to 30 minutes,
19:34just until a fork pokes easily into a potato.
19:37Then remove the parm rind and immersion blend until smooth.
19:41You could do this in your blender, too.
19:43To finish off this soup,
19:45I'll squeeze in some fresh lemon juice,
19:47which is crucial for flavor,
19:48just balancing everything out.
19:50That acidity makes broccolini just shine.
19:54And then a sprinkle of shredded Parmesan.
19:57You've gotta have cheese with the broccolini soup.
19:59I'll ladle into mugs.
20:01This looks awesome.
20:02I would much rather drink a mug of soup
20:06than a mug of hot chocolate or coffee.
20:08A drizzle of olive oil,
20:09it's pretty swizzles on top,
20:11and just tastes really good.
20:14Like, fancy restaurant, but on a tractor.
20:17A pinch of flaky salt.
20:19Cheers!
20:24Oh, yeah.
20:25That just explodes with flavor.
20:28You can really taste the broccolini in there.
20:31And I feel so cozy right now.
20:33Okay.
20:34I'm gonna go pack up a few lunches
20:35and then jump on a beatlifter with Nick.
20:41How's it going?
20:42Good.
20:43I brought you lunch.
20:44Perfect.
20:45Have you been by the shop yet?
20:46Who's in the lead?
20:47As a delegate of the Sugar Bee Growers Association,
20:50I declare you the winner
20:52of this year's Sugar Bee Harvest Bake Off.
20:56Take that, Roxanne and Jodi.
20:58Take that.
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