Girl Meets Farm Season 15 Episode 12

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Transcript

00:00It's time to get out the stretchy pants.

00:02Tender brisket meatballs coated in sweet barbecue sauce.

00:05These are baller.

00:06Pizza, wait for it, latkes.

00:09Smells like pizza, smells like potatoes.

00:12My nose is a little confused, but I like it.

00:14Carby Caesar salad loaded with deep fried garlic nuts.

00:18This is a bowl of happiness right here.

00:21And for dessert, my strawberry sprinkles troffoli,

00:24sticky bite-sized balls of donut hole deliciousness.

00:27Nothing says party like a bunch of sweet balls.

00:30L'chaim, let's eat.

00:36I'm making some of my favorite party noshes for dinner

00:39because a party supper is the best supper.

00:42For something sweet, I'm making my take

00:45on a Neapolitan stroffoli,

00:47which is a bunch of deep fried little donut balls

00:51coated in a sweet sticky glaze.

00:53They're sort of like inside out sufganiyot

00:56and they get switched together into a wreath shape

00:59and finished with sprinkles.

01:01I'm starting on my donut dough with a quarter cup

01:03of melted unsalted butter.

01:05I'll add two thirds of a cup of sugar

01:08and then mix this together in a stand mixer.

01:13I'll add three egg yolks,

01:14which will provide incredible richness to this dough.

01:17Troffoli is an Italian dessert

01:19that is traditionally eaten around Christmas time.

01:22And it consists of a bunch of little balls of fried dough

01:26stuck together in a wreath shape with a honey syrup.

01:30But I figured in kind of a nod to sufganiyot,

01:34which are Hanukkah donuts that are filled with jam,

01:37I would use jam in place with the honey

01:39and make it so that the jam is on the outside of the donuts.

01:43It is a true interfaith dessert.

01:45A couple of tablespoons of vanilla extract.

01:47Three quarters of a cup of sour cream,

01:49which makes for a super tender, moist crumb.

01:53The more fat you can pile into a cake donut dough,

01:56the better it is.

01:58And also I always have sour cream around.

02:00And then the zest of half the lemon,

02:02between the tanginess of the sour cream

02:03and the lemon and the vanilla,

02:05you get some of that old fashioned cake donut flavor.

02:11This is super smooth and combined.

02:13I'll add my dry ingredients now,

02:14right on top of the wet ingredients.

02:15Two cups of cake flour,

02:17along with one cup of all-purpose flour,

02:20is the perfect combination to get a tender, light crumb.

02:24If you were to use all all-purpose flour,

02:26it would be a little bit too heavy.

02:28And if you were to use all cake flour,

02:30it would be a little bit too sandy.

02:31So I think a combination is really nice.

02:34Two teaspoons of baking powder

02:35will help these puff up in the fryer.

02:38A teaspoon of kosher salt.

02:39And then four tablespoons of finely ground,

02:41freeze-dried strawberries,

02:43which will get amplified by the strawberry jam

02:46that coats these.

02:47This is not traditional of a strofoli,

02:49but it tastes good and it's really fun.

02:52I love this natural pink color.

02:54I'll give these dry ingredients a whisk

02:56before incorporating them with the rest of the batter,

02:58just so that they can all get evenly distributed.

03:01Okay.

03:02I'll get this back into my stand mixer

03:04and then mix until it's just combined into a dough.

03:11Now comes the fun part, rolling this dough

03:14into a zillion little teeny tiny balls.

03:17I'll pat this out into a square about 3 quarters of an inch thick

03:22and then use my bench scraper

03:24to cut 3 quarter of an inch strips

03:27and then I'll cut little nubbins from there.

03:29So I'm essentially just making 3 quarter of an inch cubes

03:32all the way around.

03:33And I just like cutting them all at first

03:34as opposed to pinching off little bits and rolling.

03:37So you can kind of get a uniform size.

03:39It just makes dividing this up easy.

03:41This is what I like turn the TV on and watch ice skating

03:45because it's just going to get more tedious.

03:48So I have all these little squares.

03:50I'll roll them all into balls.

03:53Like little marbles, just like that.

03:56This is a perfect dessert for a party

03:58because it looks as festive as it tastes.

04:02They're easy to eat with one hand.

04:04You don't have to sit down with a plate and a fork and a knife.

04:07And commit to it.

04:08You could just pluck off a ball and pop it in your mouth.

04:12It's sort of like eating monkey bread.

04:14I'll tell you, I'm having a ball with these balls.

04:16I'm ready to fry.

04:18I've got a few inches of neutral oil

04:20heating in my pot here to 350 degrees.

04:23And I'll fry these in batches.

04:24It's safest to lower them in using a slotted spoon

04:28or a spider like this rather than dropping them in

04:31because you don't want oil to splatter up at you.

04:33I'll lower these in.

04:35And these are so small,

04:36they just take about a minute and a half to fry.

04:39I'll fry them until they're golden all over.

04:41I'll keep a close eye on my thermometer

04:43to make sure that the temperature doesn't drop too much.

04:46And you can adjust the knobs on your stove if you need to

04:49because sometimes when you put the dough in,

04:51the temperature of the oil will drop a little bit.

04:54That's normal. That's okay.

04:55Just increase the temperature a bit on the stove.

04:57They're starting to float.

04:59These are getting some gorgeous brown color.

05:01I'll place these onto a wire rack so that they can cool.

05:04They're just like a miniature, old-fashioned doughnut.

05:07All right, I'll keep on frying

05:08and then get going on the jam sauce.

05:10Oh, these look so cute and good.

05:13This is the glue that holds the balls together.

05:15It's dead simple.

05:16Just equal parts strawberry jam and sugar.

05:19This is seedless.

05:21And a squeeze of lemon juice to brighten everything up.

05:25I'll mix this around and cook it until it's hot

05:27and the sugar has melted.

05:28And I'm using strawberry because I wanted a reason

05:31to wear this strawberry sweater.

05:33I also just really like strawberries.

05:37You could honestly use any jam here.

05:39Mm-mm-mm, it smells so good.

05:42Okay, the syrup is ready to receive the balls.

05:45I'll pile them in and get them totally coated.

05:47Ah!

05:49Get back in there.

05:50I'll toss these to coat them fully.

05:53This is definitely the type of dish

05:55that you want to serve the day that you make it.

05:57I'll grab my serving plate.

05:59I also have a glass,

06:00which will help me make that wreath shape.

06:02I'll spritz the glass with a little cooking spray

06:05so it doesn't stick.

06:07Put it in the middle and then pile them on.

06:13Oh my gosh, balls are everywhere.

06:15And then pile on the rest.

06:22It's about to get jollier.

06:25I'll remove the glass.

06:28Per tradition, you've got to sprinkle on nonpareils.

06:31So fun.

06:34This one's sticking out weirdly.

06:36I think I should just take care of it.

06:40Mm.

06:41Mm.

06:42My mouth is so happy.

06:44It's so sweet and buttery and cakey.

06:47Nothing says party like a bunch of sweet balls.

06:55Since one ball-shaped food at the party dinner is simply not enough,

07:01I am making my brisket meatballs.

07:04They are tender morsels of fatty rich meat slathered in a sweet barbecue sauce

07:10that makes your taste buds bounce.

07:12I'm starting with one and a half pounds of ground brisket,

07:14which is quite a bit fattier than your typical ground beef,

07:17so you get more richness and melt-in-your-mouth texture.

07:21I'll season it with one and a half teaspoons of kosher salt.

07:24I'll sprinkle in a little onion powder,

07:26that slightly sweet flavor.

07:29Some chopped scallions.

07:31They lend that delicate onion flavor,

07:32as well as some really pretty pops of green.

07:34Some fresh thyme leaves for those earthy, herby notes.

07:39A bunch of black pepper.

07:40It's looking pretty already.

07:43I'll bind these together with a couple of eggs.

07:47And 3 quarters of a cup of breadcrumbs,

07:49which will allow these balls to hold nice moisture

07:51and have that great tender texture.

07:53A quarter cup of ketchup,

07:55inspired by the age-old Jewish tradition

07:57of slathering brisket and ketchup.

08:00A tablespoon of Dijon,

08:02that great, bright, zingy flavor.

08:04And then a teaspoon of Worcestershire sauce

08:06brings everything together with its savory notes.

08:09Ah, it smells really good, especially the ketchup.

08:12I'll mix this up, and just like any meatball,

08:14I don't want to overmix it.

08:16There is so much flavor in these meatballs.

08:20I'll roll this into balls.

08:21The donut balls were just a warm-up.

08:23Just about the size of golf balls.

08:25I'll get this onto my baking pan.

08:27Keep on rolling.

08:28And then bake at 400 degrees for 12 to 14 minutes

08:31until they're golden all over.

08:33And in that time, I'll make my sauce.

08:41This sauce is darkly sweet from molasses

08:44and zippy and fun thanks to my one true love,

08:47next to mayonnaise and Nick ketchup.

08:51I'll start with a cup of it right in my braiser.

08:54I love it so much.

08:55Nick hates ketchup, but he likes barbecue sauce,

09:00so just don't tell him that there's ketchup in barbecue sauce.

09:03Two tablespoons of molasses.

09:06It's a nice dark contrast to the bright ketchup.

09:09Half a cup of brown sugar, which will caramelize

09:12and allow the sauce to glaze the meatballs so beautifully.

09:15Half a cup of apple cider vinegar.

09:17You gotta have something acidic to balance out all this sweetness.

09:20Tablespoon of Dijon.

09:23A tablespoon of Worcestershire.

09:24So a lot of the same ingredients that are in the meatballs as well.

09:28A little bit of hot sauce.

09:29And this can really just be to taste.

09:31I like a little bit of heat, but mostly I like the sweetness to shine through

09:35as the central mood of these meatballs.

09:37That is what I remember about the briskets growing up that I had.

09:41They were always super duper sweet in a really delicious way.

09:44A couple of good pinches of kosher salt and half a teaspoon each of garlic and onion powder.

09:49This sauce will be super smooth.

09:51There won't be any chunks of chopped onion.

09:53I'll just whisk this together and simmer it for a couple of minutes until it's thick.

09:57Meatballs are such an ideal party food, not just because they're delicious

10:00and everybody loves them and they're easy to eat,

10:03but also because they're so easy to prep.

10:05You can make them fully in advance, keep them in the freezer,

10:08and then the day of the party just dump them into a slow cooker from frozen along with the sauce

10:14and allow them to heat up.

10:16I did that for both Bernie and Ira's birthday parties this year.

10:19It makes the day of the party so easy.

10:22You have more time to do your hair and get the perfect outfit on.

10:25Sauce looks great, let me get the balls.

10:28Those look good.

10:29They smell so meaty.

10:31I'll pile these right into the sauce.

10:36So bouncy.

10:38I'll fold these all together and simmer just for another couple of minutes

10:45so that that sauce can caramelize and really glaze these balls.

10:49This is the smell of a good party.

10:51Those are some shiny balls.

10:53The last thing they need is a sprinkle of scallions.

10:57So pretty.

10:58This smell is calling my name.

11:00I've got fun toothpicks.

11:05Oh, how good does that look?

11:06The perfect big party bite.

11:08Oh.

11:10Mmm.

11:13Dang.

11:14Those truly just melt in your mouth.

11:18These are so awesome.

11:19I love tasting the thyme in there.

11:21It's so cozy.

11:23These are baller.

11:24I love tasting the thyme in there.

11:38For a scrumptious bite that combines two fun party foods, I am making pizza.

11:43Wait for it.

11:43Lucky's.

11:45They are classic crispy golden brown potato pancakes chopped with tomato sauce, fresh mutts, and dollops of herby pesto.

11:53They are so addictively good.

11:55I've already got my potatoes, garlic, and onion shredded into my cheesecloth.

11:59And I'm doing a super crucial step for potato pancakes, which is that I've tossed everything in salt,

12:06and allowed them to drain to get rid of any excess moisture.

12:10And now I'm just squeezing as much moisture as I can out of the potato.

12:14And this is going to ultimately make for a perfectly crispy latke.

12:18Don't skimp on this step.

12:20I'll pour all this water out of the bowl.

12:23And then what's left here is this fun layer of potato starch.

12:29I'm going to leave it in the bowl because when that gets incorporated in with the potato pancake mixture,

12:33it actually helps the crispiness.

12:35I'll dump in the potatoes.

12:38I'll squeeze in some lemon juice, which will add some nice brightness,

12:42as well as help prevent the potatoes from oxidizing.

12:45Four whole eggs to bind these together.

12:47I know some people who only use egg whites in their latkes to make them even crispier,

12:52but I kind of like a little bit of richness from the yolk.

12:56My ideal latke is still a little bit soft and creamy on the inside.

13:00Two thirds of a cup of panko breadcrumbs gives some nice structure and helps bind everything together.

13:05Black pepper.

13:08And then because I'm pizza-fying these latkes, I'll add in some pizza seasoning.

13:13Dried oregano and crushed red pepper.

13:15I love these too, sprinkled on top of my pizza.

13:18I'll stir these around to thoroughly combine.

13:21Growing up, we usually used the box mix to make latkes.

13:24I was never that wild about them, and it wasn't until I tasted my ex-boyfriend's dad's recipe in college

13:31that I realized what a latke could taste like at the height of its potential.

13:38These things were hockey pucks that were golden and so crispy on the outside.

13:42They had this shell.

13:44And then on the inside, they were soft and creamy.

13:48They were so good.

13:49They just totally raised the bar for a latke in my mind.

13:52And a few years ago, I was looking for things to do with leftover latkes because I made so many of them.

13:58I started reheating them in the oven with pizza toppings on top, and they were so good.

14:02This is combined.

14:03This mixture looks great.

14:05I'll get my ice cream scoop and portion out heaping mounds into a quarter inch of oil

14:10that I have preheating on medium-high, pressing down gently to compact them.

14:14I'll drop in a few more.

14:21I'll fry these for a few minutes per side until they're deeply golden and so crispy.

14:26I'll address the elephant in the room, which is to say that I pronounce it latke.

14:32If you're from Chicago or parts of Boston, you're probably nodding your head saying like,

14:37yeah, of course, latkes.

14:39If you're from anywhere else in the country, you're probably like,

14:41what the heck are you even talking about? Because it's a latke.

14:45But listen, tomato, tomato, this is how I say it.

14:49I'm very sorry, not sorry.

14:52They're all delicious no matter what.

14:54Let's just be friends.

14:57This one's ready to flip.

14:58I can see it's golden brown edges all around.

15:01That is a perfect golden brown surface of a latke.

15:04This one's ready too.

15:06All right, flip this last one.

15:09Oh yeah, so golden.

15:11That's the gold standard.

15:12No pun intended.

15:13I'll get these out of the fryer now and I'll transfer them to a wire rack,

15:17which allows them to stay crispy on the bottom.

15:19While they're still hot, I'll sprinkle with a little more salt

15:22and then fry up a few more batches and be ready to pizza-fy.

15:28Pizza time.

15:30You can top these however you want.

15:32The options are endless.

15:34I'm going classic with red sauce.

15:37And I'm not going all the way to the edge because I want to still have a lot of those crispy edges,

15:42as is the essence of a good latke.

15:44These will be like cute handheld pizzas.

15:48And mozzarella.

15:49I love fresh mozzarella.

15:51The way that it just drapes itself over the latke is going to be so nice.

15:55This will get so melty with the crispiness of the latke.

15:59It's going to be heaven.

16:02I'll get these into the oven at 450 degrees for about seven minutes until the cheese is melty and splotchy.

16:08I'm dreaming of cheese pulls already.

16:14Smells like pizza.

16:16Smells like potatoes.

16:17My nose is a little confused, but I like it.

16:23They're so melty.

16:25And I'm loving the splotches.

16:28I'll finish with some dollops of pesto, packed with flavor, so herby and fresh.

16:32Crushed red pepper.

16:40Loads of parmesan, which not only adds that umami parmesan flavor,

16:44it also seasons the mozzarella, which is so important since the mozzarella is so mild.

16:49Lastly, some torn fresh basil.

16:51I am loving the colors of these.

16:54Oh, it smells so good.

16:56Okay, I'm diving in.

16:58Here I go.

17:02Mmm.

17:05It's melty.

17:07It's herby from that pesto.

17:09It's crispy and salty.

17:11This is potato pizza perfection.

17:26To round out our nosh party, I'm sneaking in a pile of greens,

17:29but I'm balancing them out with savory donuts.

17:32I'm making a Caesar salad, but instead of typical croutons, I'm frying up pizza dough

17:38and dressing it up like a garlic knot.

17:41So you've got crunchy greens, creamy dressing, and the doughiest, butteriest, most garlicky nuggets

17:47of your life, because why not?

17:50Also because once I get my oil going, I like to fry a lot of stuff and really get as much bang for

17:56my buck.

17:57All right, I'm starting with a pound of pizza dough here, and I'm just chopping it into little nuggets

18:01that'll fry up into croutons.

18:03You can use any pizza dough, store-bought, homemade, go to your local pizza parlor and buy a ball of it.

18:10So satisfying.

18:11They're like little pillows.

18:13My oil is hot.

18:14I've got a couple of inches of neutral oil here, heating to 350 degrees, and I'll lower a batch of

18:20these guys in.

18:24They immediately flow to the top, and I'll fry these just until they're golden all over.

18:29It'll just take about a minute or two.

18:31I always used to get garlic knots from my favorite little pizza place in New York when I was in college.

18:37So much garlic breath, but so worth it.

18:39And they would just soak up all the booze that I would have later that night.

18:44Honestly, why toast or crouton when you can deep fry crouton?

18:47These are lightly golden.

18:49They look awesome already.

18:50I'll get them out of the fryer.

18:52I'll fry up another batch and then get going on my garlic butter.

18:57To turn these nuggets into a legit garlic knot situation, they've got to get drenched in garlic

19:03and butter and oil.

19:04I'll start with my butter right into my saucepan and combine it with some olive oil.

19:08I love a butter oil combination because you get both flavors and oil helps to coat everything,

19:15whereas sometimes I feel like the butter just soaks right in.

19:18I'll add loads of garlic and some crushed red pepper.

19:21I'll sizzle this for just a minute or two to allow the garlic to cook,

19:25and the butter and the oil just get infused with the garlic and the crushed red pepper.

19:29Smells really good.

19:31I'll drizzle this all over.

19:33Yeah, I love seeing the big pieces of garlic.

19:35And pile in the parmesan.

19:37It's got to be the powdery stuff so that it sticks both to the nuggets and to your hands when you touch them.

19:43Some parsley, a little salt.

19:47I'll toss these all together.

19:49This is a bowl of happiness right here.

19:52Okay, I'll grab the greens.

19:53I've got a bowl of crisp romaine and my go-to Caesar dressing, but store-bought will work too.

19:59I like a heavily dressed Caesar salad.

20:02Loads of parmesan and lots of black pepper.

20:09I'll toss this so the greens are thoroughly coated in the dressing.

20:13I'll toss in some of the garlic nuggets and then leave some to go on top so you can see them.

20:19Oh yeah, this is a pretty color palette right here.

20:23The rest of the nugs.

20:24It's like half greens, half croutons.

20:28I'm going to find a good one.

20:30Oh yeah, baby.

20:35Mmm.

20:36The contrast between the cooling, refreshing greens and the hot, garlicky knot makes for a perfect bite of food.

20:44Zoinks, this is good.

20:45Let's eat.

20:54Woo!

20:55Woo!

20:56Woo!

20:57Woo!

20:58Woo!

20:59Woo!

21:00Woo!

21:01Woo!

21:02Woo!

21:03Woo!

21:04Woo!

21:05Woo!

21:06Woo!

21:07Woo!

21:08Woo!

21:09Woo!

21:11Woo!

21:12Woo!

21:13Woo!

21:14Woo!

21:15Woo!

21:16Woo!

21:17Woo!

21:19Woo!

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