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