Girl Meets Farm (2018) Season 15 Episode 11

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Girl Meets Farm (2018) Season 15 Episode 11  #Farm #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00To keep things spicy.

00:01Rich, flaky, and oh-so-buttery

00:04prosciutto swiss croissant strata.

00:06It is very difficult to screw up a big casserole of bread.

00:10Loaded avocado hash browns

00:12drizzled with smoky salsa matcha.

00:14Ta-da! See?

00:15Commitment is nothing to be afraid of.

00:17A creamy play on fruit salad cocktail.

00:20Ooh! Pretty!

00:22And for dessert, Nick's other true love,

00:24chewy peanut butter and raspberry swirled blondies.

00:27Oh, for romantical cute.

00:30Happy anniversary to us.

00:36It's Nick's and my 10-year wedding anniversary.

00:40So I'm making a meal to celebrate

00:42a whole decade of memories and mush.

00:45Nick is totally the peanut butter to my jelly.

00:48So for a fitting dessert,

00:49I'm baking up my PB and Raspberry J blondies.

00:53They are thick and chewy,

00:56and they've got this layer of gooey raspberry jam throughout.

01:00Then they get finished with colorful candy chocolates

01:03because it's fun and tastes good.

01:05I'll start by melting some butter.

01:07I'll get 3 quarters of a cup of unsalted butter

01:09right into my saucepan here.

01:11You could also, of course, melt this in a microwave.

01:13Boop!

01:14I'll just swirl this around.

01:16I don't want it to brown.

01:17I just want it to be melted.

01:19Blondie texture is one of my favorite dessert textures

01:22because of how dense it is.

01:24I love a chewy blondie, not a cakey blondie.

01:27Don't trust anybody who likes a cakey blondie.

01:30So strange.

01:31Shots fired in the opinions department.

01:34Melted butter going into my big bowl here.

01:36This is a one-bowl blondie.

01:38One cup of dark brown sugar.

01:40I'm using dark brown to get extra molasses flavor.

01:43Half a cup of unsweetened peanut butter.

01:45You're already adding a bunch of sugar to this.

01:47You don't want it to be overly sweet.

01:49We go through multiple jars of peanut butter a week

01:52in our house.

01:55Nick has always been in love with peanut butter,

01:57and he made me a peanut butter monster.

02:00We, like, our whole family, we eat peanut butter

02:03multiple times a day.

02:07I've read some places that that's not healthy,

02:10but we're still standing.

02:12I'll whisk until it's smooth.

02:13I tried to introduce almond butter to the mix,

02:15but that didn't take.

02:17I like almond butter,

02:18but the girls and Nick are with peanut butter all the way.

02:22I'll crack it.

02:23Two eggs, one at a time.

02:29Oh, peanut butter smells so good.

02:31Couple of splashes of vanilla.

02:33Vanilla is so nice with peanut butter.

02:35And I'm such a sweet and salty gal,

02:36so any sweet thing with peanut butter in it has my heart.

02:40I'll get my dry ingredients.

02:41Three quarters of a cup of whole wheat flour,

02:44which I really like with peanut butter.

02:46And also whole wheat flour is a bit denser and heavier,

02:49which makes a sturdy blondie.

02:51And it's kind of healthy, so I can have another one.

02:53Three quarters of a teaspoon of baking powder.

02:55This will help the blondie puff up in the oven

02:58and half a teaspoon of kosher salt.

03:00And whisk this around.

03:02Get a nice, smooth batter.

03:04Oh, this smells so good.

03:05I'll get a pan and jam.

03:07I've got an eight-inch square metal pan here

03:09that's greased and lined on the bottom,

03:11and two sides with parchment paper.

03:13And parchment paper wings will help lift the blondie

03:16out of the pan once they're baked.

03:18And whenever I can, I bake with metal pans

03:21because it conducts the heat really evenly.

03:24And it prevents a situation where the outside edges

03:28are burnt or overcooked, but the inside is still gooey.

03:31With metal, you get a really nice, even bake.

03:34I'm going to scrape in most of the batter,

03:36but not all in the batter.

03:37Spread it to the edges.

03:41And then dollop on about half a cup of raspberry jam.

03:44I love raspberry because it's kind of sour,

03:47and it's a great match to the sweetness of the blondie.

03:51It'll also make the center extra gooey.

03:54With most blondies, you have to be really careful

03:56not to over-bake them so that they stay gooey in the center.

03:59But with the added moisture of this jam,

04:01the bake time is actually a little bit more forgiving.

04:04So you don't have to fret

04:05if you've left them in the oven for a minute longer

04:07than you should.

04:08This is such a pretty color contrast.

04:10It'll almost be like a PB&J sandwich in dessert form.

04:13You can be kind of rustic with this.

04:15Roughly spread this around to evenly distribute it.

04:19I'll dollop on the rest of the batter,

04:21and it's perfectly okay if some of the jam

04:23is poking through the top.

04:25I actually really like that look.

04:27I'll just kind of roughly spread this out evenly

04:29so that it bakes up evenly.

04:30Now, I feel like the only thing that could possibly make

04:32a PB&J situation even better is chocolate.

04:36So I'll sprinkle on some candy-coated chocolates

04:38so that we can reminisce about our first date.

04:41Those romantic gas station candies.

04:44I'll dab them all over the top.

04:47And because we're celebrating love, heart-shaped sprinkles.

04:51These are optional if you're not celebrating love with these.

04:55So cute.

04:57These are ready for the oven.

04:58I'll bake these at 350 degrees for about 35 minutes

05:02until the edges are set, the center is puffed,

05:05but still a little gooey in the middle.

05:07My heart can't wait.

05:12Smells like a PB&J factory in here.

05:15Let me check on my blondies.

05:18Oh, for romantical cute.

05:20They smell as sweet as I felt on my wedding day.

05:23I'll let these cool and then slice into bars.

05:28Just one bite to make sure they're perfect

05:29for our anniversary.

05:31Just one bite to make sure they're perfect

05:33for our anniversary.

05:37Mm.

05:39So chewy and gooey, the ideal sweet salty sour combo.

05:45Nick's heart is gonna skip a beat for these blondies.

05:48And this brunette.

05:49In 10 years of marriage to a Midwestern farmer,

05:59I have made more casseroles than I ever thought possible.

06:03And they just keep getting better.

06:04So today I'm drawing inspiration from our first date again

06:08and making my prosciutto Swiss croissant strata.

06:11It explodes with layers of melty, cheesy, meaty goodness.

06:17Just like our marriage.

06:19I'll start by crisping up my prosciutto.

06:21This all comes together in a braiser.

06:23It's so easy.

06:24It's a great way of using up any leftover meat

06:27or veggies or cheese.

06:29Cause you don't have to use prosciutto.

06:30You could really use any salty meat.

06:33I've got a little oil in my pot here to help it crisp up.

06:36Estrada is basically a savory bread pudding.

06:38And it's a great thing to make

06:39if you have a ton of leftover bread,

06:42or in this case, croissants.

06:44You can toss in whatever veggies you have left over,

06:47whatever little bits of cheese you need to use up.

06:49I'm going with prosciutto just to make things

06:51a little extra fancy and classy for the anniversary.

06:5410 years is aluminum or diamonds.

06:57I'm gonna change it to 10 years is prosciutto or diamonds.

07:00That leaves one thing for Nick.

07:02The prosciutto is crisp.

07:03I'll get it out of here.

07:05Just transfer them to a plate and make way for the veggies.

07:09I like to do the meat first

07:10so that the fat from the meat can cook the veggies.

07:14So efficient.

07:15I'll add another little drizzle of oil to my pot.

07:18It's just looking to touch dry.

07:20And cook my veggies.

07:21I've got some chopped onion and green bell pepper.

07:24I actually didn't always add green bell pepper

07:26to this particular casserole,

07:28but then one day I was making it on a Saturday,

07:31the day after Pizza Friday,

07:33and I had a leftover half of a green bell pepper

07:37from my pizza the night before,

07:38so I tossed it in, and it was so good.

07:41Kinda gives, like, Denver omelet vibes.

07:44Pinch of salt.

07:46I'll let these soften.

07:48And they're a little bit stuck to the bottom of the pan

07:51left over from cooking the prosciutto.

07:54That has pure flavor.

07:55So I'll actually just scrape those up

07:57as I'm cooking the veggies.

07:59One of the biggest things I've learned about Nick

08:01over the years is his concept of time

08:03and how flexible it is.

08:05If he says he'll be in in five minutes,

08:07it's always at least 10.

08:09If he says he'll be in in 15 minutes,

08:10it's at least 25.

08:12And half hour, forget about it.

08:14See you tomorrow.

08:15A great thing about a casserole like this one

08:17is that once it comes out of the oven,

08:19it can stay warm for a while,

08:21so it'll be delicious for him

08:23whenever he decides to come inside.

08:25He better be on time tonight for our anniversary.

08:28Now some greens.

08:29I'll pile in some spinach.

08:31I'll cook this for a few minutes

08:32until the spinach wilts down.

08:35You could also use kale here or chard.

08:37Any veggies that you like to eat with eggs.

08:40This is just about wilty.

08:41I'll grab the croissants.

08:42I've got a pound of Dale croissants here.

08:46Look at these big beauties.

08:48I'll just tear them up into little pieces

08:49right into my pan.

08:51You want them to be a little bit dried out

08:53so that they actually have more room

08:54to absorb more flavor.

08:56Croissants are just perfect for Estrada

08:58because you really only want to eat them

09:00when they're freshly baked.

09:02And so if you have too many

09:03and you're left with a few day-old croissants,

09:06they're just not as good.

09:08And of course, I'm using croissants

09:10as a nod to our first date.

09:12I didn't actually realize it was a first date.

09:14I thought it was just two friends hanging out.

09:16And then we got to the beach.

09:19We parked our bikes.

09:20We sat down on the beach.

09:21And Nick pulled out this beautiful breakfast

09:24of croissants and fruits and jam.

09:27And I was like, oh, you planned this.

09:31This is so romantic.

09:34That's when I realized it was a date.

09:36And then I was like, all right, yeah, I'm into this.

09:40My hands are getting buttery.

09:42I'm not mad about it.

09:44Looks good already, a big old bowl of croissant.

09:47I'll toss the prosciutto back in,

09:49give it a little fold just to help

09:51everything distribute evenly.

09:52I like Estrada when you can taste

09:54all of the components in one bite.

09:56I'll sprinkle on some cheese.

09:58I'm using a mix of mozzarella and Swiss cheese.

10:01Mozzarella for that melty factor.

10:03And then Swiss for the slight bit of funkiness.

10:05And then a key component to any Estrada is an eggy mixture

10:08that holds everything together and soaks up

10:11into the crevices of the croissant.

10:14I'll start with 10 whole eggs here.

10:16The chickens have been hard at work.

10:17I'll pour in 4 1⁄2 cups of whole milk

10:19and 1⁄2 cup of heavy cream to double down on that richness.

10:24A couple of dollops of Dijon mustard brings all these flavors to life.

10:28A few passes of nutmeg checks the box for warmth.

10:33A couple of shakes of hot sauce to keep things spicy.

10:363⁄4 of a teaspoon of kosher salt, loads of black pepper.

10:40And then I think that any egg situation

10:43is made only better with the addition of dill.

10:46I'll whisk this together.

10:51This is smooth and creamy.

10:52I'll pour it all over.

10:54Those croissants are just going to lap it all up.

10:57Oh, that looks good.

10:59I'll finish with another sprinkle of Swiss

11:02so that it can get melty and browned on top.

11:04I'll cover this up.

11:05And then this will go in the oven at 350 degrees covered for 1⁄2 hour

11:10and then uncovered for another 1⁄2 hour

11:12until it gets golden on top.

11:14Oh, this is going to be so good.

11:20Did somebody say strata?

11:22Let me check this out.

11:25Oh, baby.

11:26This looks so freaking good.

11:28I'll finish with a couple of sprinkles of flaky salt

11:32and a little more dill.

11:34I wish you could smell this right now.

11:36I feel like I'm in a fancy French bakery.

11:40I'm going straight in.

11:42Got to get the perfect bite.

11:44This bite has it all.

11:46Prosciutto, spinach, steam coming out of it.

11:54With the buttery croissant and the dill in there,

11:56I'm crying the weepy, happy tears just like at my wedding.

12:01This is out of this stratosphere.

12:04You can see all this tickles.

12:13For a fun side to our anniversary dinner,

12:15and because Nick loves avocados,

12:18I'm making my loaded avocado hash browns.

12:21They're salty crispy potatoes,

12:23piled high with creamy avocado,

12:26colorful other toppings,

12:27and finished with thick, nutty, smoky salsa matcha.

12:31I'll start by cooking up my hash browns.

12:33I have just a pound of store-bought frozen hash browns here,

12:37which are the best for making the crispiest hash browns.

12:40I'll add a generous layer of neutral oil to my skillet.

12:43This is a small eight-inch skillet.

12:46I'll pile in half of these.

12:48That is exactly the sizzle I want to hear.

12:50That's how you know your skillet is hot enough.

12:53I'll spread it out evenly and press it down firmly

12:57so that as many potatoes as possible

12:59we'll make full contact with the pan,

13:01and that'll help me get started

13:03on that beautiful golden brown crust

13:05because there is nothing worse than a soggy potato.

13:08Only crispy potatoes are allowed in this marriage.

13:11I'll season generously with salt and pepper,

13:15a touch of smoked paprika for a kiss of heat.

13:18I'll cook over medium-high for about eight minutes per side

13:22so they can get extra golden brown and crispy.

13:25So when Nick and I first started dating,

13:26he had some pretty, shall we say, quirky eating habits,

13:30he would regularly have this as a second dinner.

13:33Half an avocado opened up

13:36with a huge pile of peanut butter on it.

13:40Like, that's kind of weird, right?

13:42I am proud to say that over the course of 10 years,

13:44I have raised his standards for second dinners

13:47or just food in general,

13:50but I still want to honor his quirks.

13:52So between the avocado and the peanuts

13:55and the salsa matcha on top of these hash browns,

13:58that's kind of my ode to his interesting habit.

14:03Have you ever heard of that?

14:05I'm sensing that this is ready to flip

14:07and seeing some golden brown color around the edges.

14:10I'm gonna just sneak a peek underneath to make sure.

14:14But yeah, that looks good.

14:15I'm gonna commit.

14:20Ta-da!

14:21See?

14:21Commitment is nothing to be afraid of.

14:24All right, I'll let this get golden crisp

14:26on the other side now for another eight minutes.

14:29What should we talk about?

14:30How about salting?

14:32Potatoes love salt.

14:33The difference between a good potato

14:34and a great potato is the amount of salt.

14:37While this finishes up crisping,

14:38I'll slice up my avocado.

14:39I've got a perfectly ripe avocado.

14:42It should have a little bit of give

14:44when you squeeze it on its bottom and top.

14:46Take a sharp knife and go vertically around it,

14:49around the prime meridian.

14:51Oh, that's a nice avocado.

14:52Perfectly green.

14:54And then I'll get some nice, medium-thick slices,

14:57gently going all the way to the skin.

15:00I'll cut up some lime.

15:04I think this is ready.

15:05Let me check the bottom.

15:07Oh yeah, it's crisp.

15:09All right, I'll slide it out of the skillet

15:10and I'm sliding it onto a wire rack.

15:12The airflow underneath the bottom of the hash brown

15:15allows it to stay crispy

15:16and prevents it from getting soggy.

15:19Okay, I'll cook up the rest of my hash browns

15:21and grab my toppings and assemble.

15:28I've got a bunch of colorful toppings

15:30and to make this dish extra special, salsa matcha,

15:33which is a super thick chili and oil-based Mexican salsa

15:38that is so satisfying to make.

15:40You just simmer garlic gently in a combination

15:42of olive oil for flavor and neutral oil.

15:45Add raw unsalted peanuts.

15:47Cook until they're darkened

15:48to bring out their deep, nutty flavor.

15:51Cut in your chilies.

15:52I like a mix of ancho for smokiness,

15:54guajillo for a touch of fruit and arbol to spice it up.

15:58Plop in some sesame seeds and simmer until lightly toasted.

16:01Add salt and dried oregano,

16:03then blend it up with cider vinegar and agave

16:06to balance the bold flavors in all the right ways.

16:09Yum!

16:11When I look at it, it reminds me of Chili Crisp,

16:14but with the peanuts and the sesame seeds in it,

16:16they have this great nutty body

16:18that just make it truly special.

16:21Now it's the fun part.

16:23Topping.

16:24I'll start with some slices of avocado.

16:27Since these are big and thick,

16:29they're like a nice platform for the other toppings.

16:32I'm gently going around the circumference

16:35so that I can scoop out the entire half of the avocado

16:38and it stays intact.

16:39And then I'll separate the slices

16:41and arrange them kind of randomly

16:43as if they fell from avocado heaven.

16:45A little bit of flaky salt.

16:46You always want to season avocado directly

16:48since the flavor is so mild.

16:50Next, some pickled onions,

16:51which are so pretty and pink.

16:53And they add those gorgeous bright pops of acidity.

16:57I love the color palette of avocado

16:59with the pink pickled onions.

17:01Some toasted pumpkin seeds next

17:03for a crispy kind of crunch.

17:05Some queso fresco for a creamy mild element.

17:09You could use another crumbly cheese like feta

17:11or even some mozzarella would be nice.

17:13I'll squeeze on some lime now.

17:15What makes this dish so good

17:16is the balance of the fatty fried hash brown

17:19and the bright toppings.

17:21And then I'll nestle in my pretty lime wedges.

17:24Now my super duper special salsa matcha.

17:27I like a lot of this stuff.

17:28It's not actually that spicy.

17:31I'll dot this all over.

17:32And then I'm going to keep it nearby when we're eating

17:34so that I can add more.

17:35And lastly, some fresh cilantro will give it

17:38some beautiful height and that gorgeous cilantro flavor.

17:42They're so bright and colorful.

17:44And they're just begging for a taste.

17:50Mmm, mm-hmm.

17:54That hash brown is perfectly crispy.

17:56And the peanut from the salsa matcha with the avocado,

17:59I think I'm starting to understand

18:00where Nick's avocado peanut butter habit came from.

18:03It is a matcha made in heaven.

18:05You got to break out a little booze for an anniversary

18:20of this magnitude.

18:21So I'm making a cocktail, creamy fruit salad cocktails,

18:25because we're in the Midwest where fruit salad

18:27is everywhere and really good.

18:29They're a little tropical because we're in need of a vacation.

18:32And I'm spiking them with aquavit

18:35as a nod to what I drank a lot of at our wedding.

18:38I'm starting with frozen fruit.

18:40Why use ice cubes when you can just use frozen fruit?

18:43I've got a mixture of grapes, cherries, pineapple, and peaches.

18:47I'll pile these in. They're so colorful.

18:49And this mixture is actually really similar to the fruit salad

18:52that Nick brought on our first date on the beach.

18:56We were flotting away flies the entire time.

18:59He didn't make the fruit salad, by the way.

19:02It was a store-bought plastic container of it.

19:04He did actually early on make me this Norwegian dish called fruit soup.

19:10That was one of the last times he ever cooked for me.

19:12These are basically going to be smoothies.

19:15Now, I'll layer these up, starting with some juice out of the fancy maraschino cherry jar.

19:22A little bit in the bottom.

19:24These are such tasty cherries, and I never want to waste the juice.

19:27So I try to use them up in a cocktail.

19:29And then some chilled coconut milk, which makes for the creamiest, most delicious cocktail.

19:35I'm fairly new to the world of coconut milk cocktails, but it's almost like having a boozy milkshake.

19:41So good.

19:43Once I had the first one, I was hooked.

19:45And then I've got some orange juice, which I will combine with some aquavit,

19:50because nothing says happy anniversary.

19:53Like, here's what got me drunk on our wedding night.

19:56Aquavit is a Scandinavian spirit that is made with either potatoes or wheat.

20:01And we have a ton of potatoes and wheat around here, so it's very fitting.

20:05Yep, that's the smell.

20:07I'll pour this in and see the beautiful layers come to life.

20:11Ooh, pretty.

20:13Garnish with some pineapple.

20:14I ate so much pineapple on our baby moon when I was pregnant with Bernie.

20:18Let me get some cute cherries in here, too.

20:21Always odd numbers of garnishes, even as bad luck.

20:29That's it.

20:30Cheers to us.

20:31Whoa, it's bright, it's creamy.

20:36See you tomorrow.

20:37Let's celebrate.

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