1
00:00:01,367 --> 00:00:02,500
[Molly] To celebrate
the golden season,
2
00:00:02,500 --> 00:00:03,500
I'm hosting a lunch
3
00:00:03,500 --> 00:00:06,066
for the real farm spouses
of wheat harvest.
4
00:00:06,066 --> 00:00:07,767
-To harvest.
-To us.
5
00:00:07,767 --> 00:00:09,367
[Molly] We'll
stuff ourselves silly
6
00:00:09,367 --> 00:00:12,967
with my hearty sausage squash,
bean and chard soup.
7
00:00:12,967 --> 00:00:14,300
Yum.
8
00:00:14,300 --> 00:00:15,867
Wheaty and cloud-like
9
00:00:15,867 --> 00:00:18,266
jumbo cheesy pitas
on the side.
10
00:00:18,266 --> 00:00:19,266
Oh, yeah.
11
00:00:19,266 --> 00:00:21,000
Look at those cheese pulls.
12
00:00:21,000 --> 00:00:23,700
Crispy, spicy broccoli
with tangy yogurt
13
00:00:23,700 --> 00:00:27,767
that takes these veggies
to a level ten... stun.
14
00:00:27,767 --> 00:00:28,767
And for dessert,
15
00:00:28,767 --> 00:00:30,100
everyone gets their own
16
00:00:30,100 --> 00:00:32,100
decadent sweet potato
mini cakes
17
00:00:32,100 --> 00:00:33,767
with cream cheese frosting.
18
00:00:33,767 --> 00:00:35,166
Oh, so beautiful.
19
00:00:35,166 --> 00:00:36,467
Happy wheat harvest.
20
00:00:36,467 --> 00:00:38,066
[theme music playing]
21
00:00:41,266 --> 00:00:43,066
Look at these beauties.
22
00:00:43,066 --> 00:00:45,467
Hey, this is me, Molly Yeh.
23
00:00:45,467 --> 00:00:47,066
This is my husband, Nick.
24
00:00:47,066 --> 00:00:48,467
This is our growing family.
25
00:00:48,467 --> 00:00:51,567
And this is our farm
on the North Dakota,
Minnesota border,
26
00:00:51,567 --> 00:00:54,467
the place where I eat,
sleep and breathe food.
27
00:00:59,500 --> 00:01:00,700
It's wheat harvest.
28
00:01:00,700 --> 00:01:03,500
So, I'm throwing a tasty lunch
for some of my favorite
29
00:01:03,500 --> 00:01:05,567
fellow farm wives because,
30
00:01:05,567 --> 00:01:06,767
we deserve it.
31
00:01:06,767 --> 00:01:09,867
For dessert, I'm baking up
my sweet potato mini cakes
32
00:01:09,867 --> 00:01:11,667
with cinnamon
cream cheese frosting
33
00:01:11,667 --> 00:01:13,700
which are super moist,
34
00:01:13,700 --> 00:01:15,100
perfectly spiced,
35
00:01:15,100 --> 00:01:18,967
and decorated with a slew
of beautiful accessories.
36
00:01:18,967 --> 00:01:19,967
To get started,
37
00:01:19,967 --> 00:01:21,867
I've got a couple
of sweet potatoes here
38
00:01:21,867 --> 00:01:24,000
that I've just roasted
until they're tender.
39
00:01:24,000 --> 00:01:25,066
So I'm scraping out the flesh,
40
00:01:25,066 --> 00:01:27,100
I don't wanna get the skin in,
41
00:01:27,100 --> 00:01:28,300
and I'm gonna mash them up
42
00:01:28,300 --> 00:01:30,600
and add directly
to the cake batter.
43
00:01:30,600 --> 00:01:31,867
And what that does is
44
00:01:31,867 --> 00:01:34,767
infuses the cake
with so much moisture,
45
00:01:34,767 --> 00:01:35,867
and then you also
get the nutrition
46
00:01:35,867 --> 00:01:36,767
of a sweet potato.
47
00:01:36,767 --> 00:01:38,166
So, these are basically,
48
00:01:38,166 --> 00:01:40,066
healthy little cakes.
49
00:01:40,066 --> 00:01:42,467
I'll drizzle in a third
of a cup of butter milk,
50
00:01:42,467 --> 00:01:44,266
which will add
that great tanginess,
51
00:01:44,266 --> 00:01:46,066
and also since
the buttermilk is cold,
52
00:01:46,066 --> 00:01:48,600
it will help to cool down
the hot sweet potato.
53
00:01:48,600 --> 00:01:52,000
I don't wanna be combining
hot sweet potato with eggs
54
00:01:52,000 --> 00:01:54,100
and then getting
a scrambled egg cake.
55
00:01:54,100 --> 00:01:55,166
Ew. Gross.
56
00:01:55,166 --> 00:01:56,834
I'll mash this
until it's smooth.
57
00:01:57,600 --> 00:01:58,700
I love wheat harvest.
58
00:01:58,700 --> 00:02:02,767
It's the epitome of natural
beauty on the farm.
59
00:02:02,767 --> 00:02:05,400
It's just a whole mood
and I'm here for it.
60
00:02:05,400 --> 00:02:06,767
The buttermilk
has done its job
61
00:02:06,767 --> 00:02:08,367
of cooling down
the sweet potato,
62
00:02:08,367 --> 00:02:10,767
so now it's safe to add
a couple of eggs,
63
00:02:13,567 --> 00:02:15,767
half a cup of neutral oil,
64
00:02:15,767 --> 00:02:17,634
and then one
and a half cups of sugar.
65
00:02:19,500 --> 00:02:20,634
Now, I'll whisk this up.
66
00:02:21,867 --> 00:02:23,934
I love this orange color
of the batter.
67
00:02:24,467 --> 00:02:25,467
It's so good.
68
00:02:28,166 --> 00:02:29,867
Okay, this is combined
and smooth,
69
00:02:29,867 --> 00:02:31,867
I'm ready to add
my dry ingredients.
70
00:02:31,867 --> 00:02:34,367
One and three quarters
of a cup of all-purpose flour.
71
00:02:34,367 --> 00:02:36,266
I'm sprinkling
the dry ingredients evenly
72
00:02:36,266 --> 00:02:37,667
over the surface
of the batter
73
00:02:37,667 --> 00:02:39,567
so that they get
evenly distributed.
74
00:02:39,567 --> 00:02:41,634
One and a half teaspoons
of baking powder,
75
00:02:42,500 --> 00:02:44,700
three quarters of a teaspoon
of baking soda,
76
00:02:44,700 --> 00:02:47,467
which will react with
the acidity of the buttermilk
77
00:02:47,467 --> 00:02:50,467
and allow these cakes
to get extra fluffy.
78
00:02:50,467 --> 00:02:52,533
Three quarters of a teaspoon
of kosher salt.
79
00:02:53,467 --> 00:02:56,300
Some beautiful
autumnal cozy spices,
80
00:02:56,300 --> 00:02:58,467
half a teaspoon
of ground cinnamon.
81
00:02:59,266 --> 00:03:01,467
Gotta have cinnamon
with sweet potatoes.
82
00:03:01,467 --> 00:03:03,066
Half a teaspoon of nutmeg.
83
00:03:05,867 --> 00:03:08,100
And then, a quarter
teaspoon of cloves.
84
00:03:08,100 --> 00:03:09,467
A little bit goes a long way,
85
00:03:09,467 --> 00:03:12,367
but it adds great dark depth.
86
00:03:12,367 --> 00:03:14,467
I'll whisk this all together
into my batter now,
87
00:03:14,467 --> 00:03:17,000
but before I incorporate
the dry ingredients in
88
00:03:17,000 --> 00:03:18,400
with the wet ingredients,
89
00:03:18,400 --> 00:03:20,066
while they're still
on top of the batter,
90
00:03:20,066 --> 00:03:22,200
I'll give them
a rough little whisk,
91
00:03:22,200 --> 00:03:24,467
just to combine them
amongst each other
92
00:03:24,467 --> 00:03:26,667
before incorporating
with the wet ingredients.
93
00:03:27,266 --> 00:03:29,166
Okay, and now I'll gradually
94
00:03:29,166 --> 00:03:31,300
whisk all of this together.
95
00:03:31,300 --> 00:03:34,333
And the batter
is still maintaining
that gorgeous orange color.
96
00:03:36,867 --> 00:03:39,700
Now that I can no longer see
any dry bits of ingredients,
97
00:03:39,700 --> 00:03:42,266
I'm gonna stop mixing,
I don't wanna over mix.
98
00:03:42,266 --> 00:03:45,266
I've got my cute as a button
mini cake pans here.
99
00:03:45,266 --> 00:03:47,600
These are four-inch
cake pans
100
00:03:47,600 --> 00:03:49,100
that are greased and lined
on the bottom
101
00:03:49,100 --> 00:03:50,266
with parchment paper.
102
00:03:50,266 --> 00:03:52,567
I found these online
but if you don't have these,
103
00:03:52,567 --> 00:03:54,600
or you don't wanna wait
to order them online,
104
00:03:54,600 --> 00:03:56,700
this batter bakes up
beautifully as cupcakes
105
00:03:56,700 --> 00:03:58,867
or just a regular
eight-inch cake as well.
106
00:03:58,867 --> 00:04:02,200
I'll divide the batter evenly
between the cake pans.
107
00:04:02,200 --> 00:04:03,867
And it's always
cleanest to use
108
00:04:03,867 --> 00:04:05,967
one of these
ice cream scoops.
109
00:04:05,967 --> 00:04:07,867
These will ultimately
divide in half
110
00:04:07,867 --> 00:04:09,500
and then decorate
as two layers.
111
00:04:09,500 --> 00:04:11,467
It will be like
layer cakes for dolls.
112
00:04:13,000 --> 00:04:15,767
These will bake now
at 325 degrees
113
00:04:15,767 --> 00:04:18,867
until a toothpick
stuck into the center
comes out clean,
114
00:04:18,867 --> 00:04:20,266
so about 35 minutes.
115
00:04:24,100 --> 00:04:25,567
Oh, yeah, baby.
116
00:04:26,467 --> 00:04:30,500
I'll let these cool
while I make my frosting.
117
00:04:30,500 --> 00:04:32,767
This is a straightforward
cream cheese frosting
118
00:04:32,767 --> 00:04:35,400
that gets lovely warmth
from some cinnamon.
119
00:04:35,400 --> 00:04:37,867
I'm starting with one stick
of butter that's softened,
120
00:04:37,867 --> 00:04:40,567
and then eight ounces
of softened cream cheese.
121
00:04:40,567 --> 00:04:42,767
The tangy brightness
of a cream cheese frosting
122
00:04:42,767 --> 00:04:45,100
with a hearty spice cake
123
00:04:45,100 --> 00:04:46,867
is a match made
in cake heaven.
124
00:04:46,867 --> 00:04:49,233
I'll mix these until
they're combined and creamy.
125
00:04:56,200 --> 00:04:57,500
And then I'll sweeten
with three cups
126
00:04:57,500 --> 00:04:59,000
of powdered sugar.
127
00:04:59,000 --> 00:05:00,700
Add half a teaspoon
of cinnamon,
128
00:05:00,700 --> 00:05:02,667
which will be just
the perfect amount
129
00:05:02,667 --> 00:05:05,166
to complement the cinnamon
that's in the cake.
130
00:05:06,000 --> 00:05:08,166
I'll mix this,
slowly at first,
131
00:05:08,166 --> 00:05:11,200
so that the powdered sugar
doesn't fly everywhere.
132
00:05:11,200 --> 00:05:13,433
We're not ready
for any snow storms yet.
133
00:05:16,200 --> 00:05:17,433
I'll add a pinch of salt,
134
00:05:17,867 --> 00:05:19,367
and a splash of vanilla...
135
00:05:22,367 --> 00:05:23,967
and a drizzle
of heavy cream
136
00:05:23,967 --> 00:05:25,634
that makes this luxurious.
137
00:05:27,600 --> 00:05:30,066
This looks smooth
and cloud-like.
138
00:05:30,867 --> 00:05:31,600
Mmm.
139
00:05:33,266 --> 00:05:34,867
I'll scrape this
into a piping bag,
140
00:05:34,867 --> 00:05:36,700
fit it with a large round tip,
141
00:05:36,700 --> 00:05:37,667
and decorate.
142
00:05:38,600 --> 00:05:40,266
My cakes are cooled.
143
00:05:40,266 --> 00:05:43,000
First thing I'll do is
I'll cut this big thick layer
144
00:05:43,000 --> 00:05:44,700
into two shorter layers.
145
00:05:44,700 --> 00:05:46,300
I'll use a serrated knife
146
00:05:46,300 --> 00:05:48,934
to just very carefully
saw it in half.
147
00:05:50,000 --> 00:05:50,934
Okay.
148
00:05:51,467 --> 00:05:52,533
Ta-da.
149
00:05:53,000 --> 00:05:53,867
I'll stack these up
150
00:05:53,867 --> 00:05:55,634
with a layer
of frosting in-between.
151
00:05:57,100 --> 00:05:58,667
I'll start in the center,
152
00:05:58,667 --> 00:06:00,300
then just pipe this on,
153
00:06:00,300 --> 00:06:02,367
working my way
out to the edge.
154
00:06:04,600 --> 00:06:06,133
I'll put on its hat...
155
00:06:09,000 --> 00:06:11,333
then top with another
thick layer of frosting.
156
00:06:14,266 --> 00:06:15,266
And because it's fun,
157
00:06:15,266 --> 00:06:17,467
I'll just smooth it out
with my mini offset.
158
00:06:17,467 --> 00:06:20,066
Give it some nice
texture and shape.
159
00:06:20,767 --> 00:06:21,767
I've got my canvas,
160
00:06:21,767 --> 00:06:25,100
and now I have
all of my toppings.
161
00:06:25,100 --> 00:06:27,166
Some candied sliced oranges,
162
00:06:27,166 --> 00:06:28,367
candied ginger,
163
00:06:28,367 --> 00:06:30,700
edible flowers
and fresh herbs,
164
00:06:30,700 --> 00:06:32,634
I've got thyme
and rosemary.
165
00:06:35,166 --> 00:06:36,367
Super cute.
166
00:06:36,367 --> 00:06:37,734
I could do this all day.
167
00:06:38,066 --> 00:06:38,800
I get to.
168
00:06:38,800 --> 00:06:40,200
I have four more cakes
to decorate.
169
00:06:40,200 --> 00:06:41,266
Here I go.
170
00:06:52,700 --> 00:06:54,000
Oh, so beautiful.
171
00:06:54,000 --> 00:06:55,233
Happy wheat harvest.
172
00:06:59,100 --> 00:07:01,500
Coming up, my wheaty
Midwest version
173
00:07:01,500 --> 00:07:03,934
of a deli
Middle Eastern delight.
174
00:07:11,100 --> 00:07:13,467
Wheat season
has sprung on the farm.
175
00:07:13,467 --> 00:07:15,667
And now it's time for it
to spring up in my kitchen.
176
00:07:15,667 --> 00:07:16,667
Am I right?
177
00:07:16,667 --> 00:07:18,700
In honor of those
carbacious crop,
178
00:07:18,700 --> 00:07:21,867
I am making my jumbo
cheesy-stuffed pitas
179
00:07:21,867 --> 00:07:23,100
with whole wheat flour.
180
00:07:23,100 --> 00:07:25,000
They are fluffy and chewy,
181
00:07:25,000 --> 00:07:29,000
and pockets of melty
feta deliciousness.
182
00:07:29,000 --> 00:07:30,667
I am so into these.
183
00:07:30,667 --> 00:07:34,266
I am starting with a variation
on my go-to pita dough.
184
00:07:34,266 --> 00:07:36,667
I'm subbing in
some of the bread flour
185
00:07:36,667 --> 00:07:38,000
for whole wheat flour,
186
00:07:38,000 --> 00:07:40,266
in honor of the wheat fields.
187
00:07:40,266 --> 00:07:43,000
So I add one and a half cups
of whole wheat flour,
188
00:07:43,000 --> 00:07:46,100
I wouldn't sub it in for all
of the all-purposer
bread flour,
189
00:07:46,100 --> 00:07:46,867
just a little bit.
190
00:07:46,867 --> 00:07:48,367
If you use
too much wheat flour,
191
00:07:48,367 --> 00:07:49,667
it can get kind of dense.
192
00:07:49,667 --> 00:07:52,367
Sometimes,
when I'm really feeling
the wheat harvest's spirit,
193
00:07:52,367 --> 00:07:56,200
I'll text Nick to bring in
a bucket of wheat berries,
194
00:07:56,200 --> 00:07:58,867
and grind my own flour
in a blender.
195
00:07:58,867 --> 00:08:01,200
I'll combine the wheat flour
with two and a quarter cups
196
00:08:01,200 --> 00:08:02,467
of bread flour.
197
00:08:02,467 --> 00:08:04,767
You could also use
all-purpose flour,
198
00:08:04,767 --> 00:08:08,700
but I like that oomph
that a bread flour adds.
199
00:08:08,700 --> 00:08:10,266
One and a half
tablespoons of sugar
200
00:08:10,266 --> 00:08:11,600
for just a hint of sweetness.
201
00:08:11,600 --> 00:08:13,266
It'll also feed the yeast
202
00:08:13,266 --> 00:08:15,867
to help make the dough
rise and get fluffy.
203
00:08:15,867 --> 00:08:18,367
Two and a quarter teaspoons
of instant yeast.
204
00:08:18,367 --> 00:08:20,000
I love using instant yeast
205
00:08:20,000 --> 00:08:22,700
because you can throw it in
with the dry ingredients.
206
00:08:22,700 --> 00:08:24,900
There's no proofing necessary.
207
00:08:24,900 --> 00:08:27,000
And then, one and a half
teaspoons of kosher salt.
208
00:08:27,000 --> 00:08:27,867
I'll get this combined,
209
00:08:27,867 --> 00:08:29,433
that's it
for my dry ingredients.
210
00:08:32,367 --> 00:08:33,367
For my wet ingredients,
211
00:08:33,367 --> 00:08:35,800
I'll add three tablespoons
of olive oil
212
00:08:35,800 --> 00:08:37,800
for richness and flavor,
213
00:08:37,800 --> 00:08:40,233
and one and a half cups
of warm water.
214
00:08:44,100 --> 00:08:46,433
I'll give it a rough mix
with my spatula.
215
00:08:48,100 --> 00:08:49,900
I'll knead this
with my stand mixer now,
216
00:08:49,900 --> 00:08:52,200
it's fitted with a dough hook,
for about seven to ten minutes
217
00:08:52,200 --> 00:08:54,634
until the dough is smooth
and slightly sticky.
218
00:08:56,600 --> 00:08:58,100
I'm really excited
to see my friends
219
00:08:58,100 --> 00:08:59,000
who are coming over,
220
00:08:59,000 --> 00:09:00,767
who also happen to be
farmer's wives.
221
00:09:00,767 --> 00:09:02,266
I don't want that
to define them.
222
00:09:02,266 --> 00:09:04,367
Harvest is such
a beautiful time of year,
223
00:09:04,367 --> 00:09:06,900
but it's also kind of
a crazy time of year
224
00:09:06,900 --> 00:09:11,100
since farmers
stay out in the fields
till past sundown and...
225
00:09:11,100 --> 00:09:13,367
I don't wanna wait for Nick
to come home to eat dinner,
226
00:09:13,367 --> 00:09:15,333
so, having the ladies over.
227
00:09:16,000 --> 00:09:17,900
This dough is nice and smooth,
228
00:09:17,900 --> 00:09:21,166
and I love seeing the flex
of whole wheat flour in here.
229
00:09:21,667 --> 00:09:22,867
Thanks, Nick.
230
00:09:22,867 --> 00:09:24,166
[people cheering]
231
00:09:24,900 --> 00:09:26,000
I'll ball this up
232
00:09:26,000 --> 00:09:28,100
so that it has
a smooth top surface,
233
00:09:28,100 --> 00:09:30,900
and then stick it
top down into the bowl.
234
00:09:30,900 --> 00:09:32,266
I wanna get this
evenly coated in oil,
235
00:09:32,266 --> 00:09:33,800
and then
I'll flip it back over,
236
00:09:33,800 --> 00:09:35,900
and then I'll cover this up
and allow it to rise
237
00:09:35,900 --> 00:09:37,367
until it's doubled in size,
238
00:09:37,367 --> 00:09:39,800
and then divide it into balls
and proof those
239
00:09:39,800 --> 00:09:41,166
while I make the feta filling.
240
00:09:46,266 --> 00:09:48,667
This filling
is bright and salty,
241
00:09:48,667 --> 00:09:50,467
a little spicy and herby,
242
00:09:50,467 --> 00:09:51,667
and it's melty.
243
00:09:51,667 --> 00:09:52,800
It's got it all.
244
00:09:52,800 --> 00:09:55,667
I'm starting with four ounces
of crumbled feta.
245
00:09:55,667 --> 00:09:57,166
Feta makes everything betta
246
00:09:58,467 --> 00:10:00,000
I'll zest in a lemon.
247
00:10:00,000 --> 00:10:02,000
Sour lemon
with the salty feta
248
00:10:02,000 --> 00:10:03,734
are BFFs foreva.
249
00:10:05,867 --> 00:10:08,000
I'm just lightly shaving off
250
00:10:08,000 --> 00:10:10,367
the very top layer
of the lemon rind.
251
00:10:10,367 --> 00:10:12,800
You never wanna get too deep
when you're zesting a lemon
252
00:10:12,800 --> 00:10:15,367
otherwise you could get
some bitter flavor.
253
00:10:15,367 --> 00:10:18,200
About a teaspoon
of fresh thyme leaves.
254
00:10:18,200 --> 00:10:19,800
It balances out
the brightness,
255
00:10:19,800 --> 00:10:22,200
because thyme
is so dark and earthy.
256
00:10:22,200 --> 00:10:23,934
A bit of spiciness,
257
00:10:24,467 --> 00:10:26,467
it's extra tasty in this.
258
00:10:26,467 --> 00:10:27,667
And then I'll combine this,
259
00:10:27,667 --> 00:10:29,600
and when I stuff it
into the pitas,
260
00:10:29,600 --> 00:10:31,667
I'll also add in a slice
of mozzarella.
261
00:10:31,667 --> 00:10:33,600
So you get the meltiness
from the mozzarella,
262
00:10:33,600 --> 00:10:35,767
and the snappiness
from the feta.
263
00:10:36,367 --> 00:10:37,533
Filling's ready.
264
00:10:38,100 --> 00:10:39,533
Let's check on these balls.
265
00:10:39,900 --> 00:10:41,467
Hello. They look good.
266
00:10:41,467 --> 00:10:43,100
So, shaping these
is pretty much
267
00:10:43,100 --> 00:10:45,100
just like making a dumpling.
268
00:10:45,100 --> 00:10:47,166
I'll grab a ball of dough,
269
00:10:47,166 --> 00:10:48,667
and then flatten it out.
270
00:10:48,667 --> 00:10:50,734
Okay, this is so satisfying.
271
00:10:52,767 --> 00:10:54,567
I've got a slice
of mozzarella,
272
00:10:54,567 --> 00:10:57,467
this is just deli mozzarella
not fresh mozzarella.
273
00:10:57,467 --> 00:10:59,600
Fresh mozzarella would have
too much moisture
274
00:10:59,600 --> 00:11:00,867
and make these soggy.
275
00:11:00,867 --> 00:11:02,100
I'll flatten out the dough
276
00:11:02,100 --> 00:11:03,900
so that it's
a little bit bigger
277
00:11:03,900 --> 00:11:05,867
than the slice of mozzarella,
278
00:11:05,867 --> 00:11:08,567
and then top this
with a heaping tablespoon
279
00:11:08,567 --> 00:11:09,934
of the feta filling.
280
00:11:11,000 --> 00:11:14,066
Pinch the edges up
to seal that cheese in.
281
00:11:15,567 --> 00:11:17,667
And then when these bake,
282
00:11:17,667 --> 00:11:21,000
the pita will get puffy
and the cheese will get melty.
283
00:11:21,000 --> 00:11:21,834
Yum.
284
00:11:21,834 --> 00:11:24,266
I'll flatten this back
into a pita shape,
285
00:11:24,266 --> 00:11:27,100
and then stick it back
onto my sheet pan.
286
00:11:27,100 --> 00:11:29,100
And now I'll keep on filling.
287
00:11:29,100 --> 00:11:32,367
So these are
grown-up versions
288
00:11:32,367 --> 00:11:34,467
of these cheese-filled
breadsticks
289
00:11:34,467 --> 00:11:36,600
from the school cafeteria that
290
00:11:36,600 --> 00:11:39,200
were my lunch everyday
for a while in high school,
291
00:11:39,200 --> 00:11:42,567
I would dunk the breadsticks
in marinara sauce.
292
00:11:42,567 --> 00:11:44,533
[sighs] They were delicious.
293
00:11:47,266 --> 00:11:50,200
I'll bake these now
at 500 degrees
294
00:11:50,200 --> 00:11:53,367
for about six minutes
until they're puffy
295
00:11:53,367 --> 00:11:56,066
and got some golden
splotches on them.
296
00:12:01,567 --> 00:12:02,533
Yum.
297
00:12:03,467 --> 00:12:05,367
These look awesome.
298
00:12:05,367 --> 00:12:08,200
They would be
delicious as-is,
299
00:12:08,200 --> 00:12:09,767
but to get them party-ready,
300
00:12:09,767 --> 00:12:11,800
I'll brush them
with some melted butter
301
00:12:11,800 --> 00:12:14,533
with some olive oil, garlic,
and crushed red pepper.
302
00:12:15,667 --> 00:12:16,767
Oh, yeah.
303
00:12:16,767 --> 00:12:18,000
It just gets them glossy,
304
00:12:18,000 --> 00:12:19,734
and adds more flavor on top.
305
00:12:21,166 --> 00:12:23,166
Oh. That garlic
smells so good.
306
00:12:25,266 --> 00:12:26,767
I'm just gonna load these up.
307
00:12:26,767 --> 00:12:29,567
Go to town with that parmesan.
308
00:12:29,567 --> 00:12:31,533
Is this the ultimate
carb fest?
309
00:12:32,100 --> 00:12:33,300
Yes.
310
00:12:35,100 --> 00:12:39,000
A bit of Za'atar, which is
a Middle Eastern spice blend.
311
00:12:39,000 --> 00:12:41,100
It's got thyme, sumac,
312
00:12:41,100 --> 00:12:43,266
which is bright
and kind of lemony,
313
00:12:43,266 --> 00:12:44,767
and sesame seeds.
314
00:12:44,767 --> 00:12:47,634
And lastly, some parsley
for a gorgeous pop of green.
315
00:12:48,200 --> 00:12:49,900
These look so good.
316
00:12:49,900 --> 00:12:50,867
All right.
317
00:12:50,867 --> 00:12:51,767
I'm going for it.
318
00:12:51,767 --> 00:12:53,533
Right here, right now.
319
00:12:55,700 --> 00:12:56,767
Oh, yeah.
320
00:12:56,767 --> 00:12:58,433
Look at those cheese pulls.
321
00:13:06,800 --> 00:13:07,734
I mean...
322
00:13:08,100 --> 00:13:09,467
What?
323
00:13:09,467 --> 00:13:12,000
That's so good,
it doesn't even make sense.
324
00:13:12,000 --> 00:13:14,900
It's melty, it's salty,
and that little bit of lemon,
325
00:13:14,900 --> 00:13:17,166
it's the perfect amount
of brightness.
326
00:13:18,266 --> 00:13:19,433
What could beat feta?
327
00:13:23,200 --> 00:13:24,100
Next,
328
00:13:24,100 --> 00:13:26,233
the soupy secret
to a no-stress meal.
329
00:13:39,066 --> 00:13:40,367
When Nick's in harvest mode,
330
00:13:40,367 --> 00:13:42,400
I like to have
a few go-to dinners
331
00:13:42,400 --> 00:13:45,166
that are super easy
but are still super flavorful,
332
00:13:45,166 --> 00:13:47,066
and this soup is one of those.
333
00:13:47,066 --> 00:13:50,867
I am making my sausage squash,
bean and chard soup
334
00:13:50,867 --> 00:13:53,500
which is so comforting
and hearty.
335
00:13:53,500 --> 00:13:55,767
It is sure to satisfy
all the farmers
336
00:13:55,767 --> 00:13:57,400
and their spouses to the core.
337
00:13:57,400 --> 00:13:59,000
And it's all built in one pot.
338
00:13:59,000 --> 00:14:02,867
I'm starting with a pound
of spicy Italian sausage,
339
00:14:02,867 --> 00:14:06,166
which is such a great
shortcut to more flavor.
340
00:14:08,500 --> 00:14:10,867
I'll brown this sausage
over medium high heat,
341
00:14:10,867 --> 00:14:13,000
and I break it up
with a spoon.
342
00:14:13,000 --> 00:14:15,767
Oh! It smells so good already.
343
00:14:15,767 --> 00:14:17,367
One of the first things
I learned
344
00:14:17,367 --> 00:14:20,867
being married to a farmer
is that during harvest,
345
00:14:20,867 --> 00:14:22,700
if the farmer calls
and says, "Hey,
346
00:14:22,700 --> 00:14:24,533
"I'll be in in 20 minutes
for dinner,"
347
00:14:25,166 --> 00:14:27,000
give it, like, an hour.
348
00:14:27,000 --> 00:14:28,367
That's probably
a more accurate
349
00:14:28,367 --> 00:14:30,166
representation of time.
350
00:14:30,166 --> 00:14:32,266
So, during harvest,
351
00:14:32,266 --> 00:14:34,767
time sensitive dishes like...
352
00:14:34,767 --> 00:14:37,066
sunny side up eggs,
or a steak...
353
00:14:37,066 --> 00:14:38,567
aren't good options,
354
00:14:38,567 --> 00:14:39,600
but soup,
355
00:14:39,600 --> 00:14:41,767
since it just gets better
the longer it simmers
356
00:14:41,767 --> 00:14:43,266
is a perfect option.
357
00:14:43,767 --> 00:14:45,400
I'm smelling the fennel,
358
00:14:45,400 --> 00:14:47,867
there's a lot of red pepper
in this sausage.
359
00:14:47,867 --> 00:14:50,233
I like an extra spicy
Italian sausage.
360
00:14:50,767 --> 00:14:51,600
All right.
361
00:14:51,600 --> 00:14:52,867
I'm ready for my veggies.
362
00:14:52,867 --> 00:14:54,500
I have chopped yellow onions,
363
00:14:54,500 --> 00:14:56,467
celery and butternut squash.
364
00:14:56,467 --> 00:14:57,834
I'll toss these all in.
365
00:14:59,367 --> 00:15:01,767
I'll add a good couple
of pinches of salt
366
00:15:01,767 --> 00:15:04,400
to draw the moisture
out of these veggies
367
00:15:04,400 --> 00:15:06,567
and help them soften quicker.
368
00:15:06,567 --> 00:15:08,300
I'll stir these around,
369
00:15:08,300 --> 00:15:10,867
and bathe these veggies
in the sausage fat
370
00:15:10,867 --> 00:15:12,467
and allow them to soften
371
00:15:12,467 --> 00:15:14,133
for about five
to eight minutes.
372
00:15:18,467 --> 00:15:20,367
As the veggies
finish up softening,
373
00:15:20,367 --> 00:15:22,367
I'll toss in
some fresh rosemary,
374
00:15:22,767 --> 00:15:24,367
some garlic,
375
00:15:24,367 --> 00:15:28,000
and a couple of bay leaves
to infuse the soup
with herbiness.
376
00:15:28,000 --> 00:15:29,767
So, whenever I add garlic
to a soup like this,
377
00:15:29,767 --> 00:15:33,166
I have my liquids
standing by to add
378
00:15:33,166 --> 00:15:35,600
as soon as the garlic
starts smelling good,
379
00:15:35,600 --> 00:15:37,500
because then when
you add the liquids,
380
00:15:37,500 --> 00:15:39,867
it kind of stops
that cooking of the garlic.
381
00:15:39,867 --> 00:15:42,600
I'll pour in a can
of whole-peeled tomatoes,
382
00:15:42,600 --> 00:15:44,567
and then break them up
with my spoon.
383
00:15:47,600 --> 00:15:49,166
And then some beans,
384
00:15:49,166 --> 00:15:52,000
a can of chickpeas
and a can of cannellini beans
385
00:15:52,000 --> 00:15:53,867
that have been rinsed
and drained.
386
00:15:53,867 --> 00:15:55,767
They add
such great creaminess.
387
00:15:55,767 --> 00:15:57,066
And now I'll bring it together
388
00:15:57,066 --> 00:15:59,500
with a quart of
low sodium chicken stock.
389
00:15:59,500 --> 00:16:01,166
And I'm using low sodium,
390
00:16:01,166 --> 00:16:03,700
just to make sure
that I'm not over-salting it,
391
00:16:03,700 --> 00:16:05,433
and six cups of water.
392
00:16:06,867 --> 00:16:09,000
Up to a full pot.
393
00:16:09,000 --> 00:16:11,266
And I'll stir this around
and bring it to a boil,
394
00:16:11,266 --> 00:16:12,767
and then reduce to a simmer,
395
00:16:12,767 --> 00:16:15,266
and allow this to cook
for about 25 minutes
396
00:16:15,266 --> 00:16:17,500
until the squash is tender.
397
00:16:17,500 --> 00:16:18,934
I'm ready to be cozy.
398
00:16:21,567 --> 00:16:23,400
My soup is almost
done simmering.
399
00:16:23,400 --> 00:16:26,867
I'm gonna finish it up
with a pile of Swiss chard
400
00:16:26,867 --> 00:16:28,500
because the bitterness,
401
00:16:28,500 --> 00:16:30,166
it's a nice, bright moment
402
00:16:30,166 --> 00:16:32,367
in an otherwise
very hearty soup.
403
00:16:32,367 --> 00:16:34,400
I'm just removing the stems,
404
00:16:34,400 --> 00:16:35,867
these are a little bit
too tough.
405
00:16:35,867 --> 00:16:37,767
I'll feed them
to the chickens.
406
00:16:37,767 --> 00:16:39,967
And then I'll roll up
these leaves
407
00:16:39,967 --> 00:16:42,567
and chop them
into pretty skinny ribbons
408
00:16:42,567 --> 00:16:43,867
that will be easier to eat
409
00:16:43,867 --> 00:16:45,767
when you're
spooning up the soup.
410
00:16:47,400 --> 00:16:49,066
All the warm colors
in the soup,
411
00:16:49,066 --> 00:16:50,867
between the squash
and the tomatoes
412
00:16:50,867 --> 00:16:52,133
and the sausage,
413
00:16:52,700 --> 00:16:54,266
they need something green.
414
00:16:54,266 --> 00:16:55,433
My favorite color.
415
00:16:56,200 --> 00:16:58,567
Okay, and I'll pile this in.
416
00:16:59,200 --> 00:17:00,667
I like this kind of balance.
417
00:17:00,667 --> 00:17:02,166
A little bit of sausage,
418
00:17:02,166 --> 00:17:03,867
a lot of greens.
419
00:17:03,867 --> 00:17:05,634
It's cooking down already.
420
00:17:05,767 --> 00:17:06,700
Yum.
421
00:17:08,266 --> 00:17:09,867
Yeah, I'll season
with a little more salt
422
00:17:09,867 --> 00:17:11,333
and some black pepper.
423
00:17:14,467 --> 00:17:16,367
And it looks gorgeous to me.
424
00:17:16,367 --> 00:17:20,433
Now, this absolutely needs
sourdough for dunking.
425
00:17:21,066 --> 00:17:21,834
And I happen to have
426
00:17:21,834 --> 00:17:23,533
some toasting
in my oven right now.
427
00:17:27,000 --> 00:17:28,467
I'll ladle up a bowl.
428
00:17:33,000 --> 00:17:33,867
Piled high,
429
00:17:33,867 --> 00:17:35,934
so that the good stuff
peaks out.
430
00:17:37,000 --> 00:17:40,166
I'll finish with a tiny
drizzle of olive oil,
431
00:17:41,400 --> 00:17:42,767
a little black pepper.
432
00:17:45,400 --> 00:17:48,367
So, the bread is basically
the spoon in this scenario.
433
00:17:48,367 --> 00:17:51,433
A spoon that can also
soak up soup.
434
00:17:57,066 --> 00:17:58,500
Mmm.
435
00:17:58,500 --> 00:18:02,467
All of those flavors
go so beautifully together.
436
00:18:02,467 --> 00:18:03,767
That is one cozy soup.
437
00:18:03,767 --> 00:18:06,467
No, that is one super soup.
438
00:18:10,100 --> 00:18:11,200
Still to come,
439
00:18:11,200 --> 00:18:15,066
a delicious roasted side
that will broc your world.
440
00:18:26,967 --> 00:18:28,400
For a celebratory side,
441
00:18:28,400 --> 00:18:31,066
I am roasting up
some extra crispy broccoli,
442
00:18:31,066 --> 00:18:33,367
and plating it
on a bed of tangy yogurt
443
00:18:33,367 --> 00:18:34,467
and then covering it all
444
00:18:34,467 --> 00:18:37,467
with a storm of spicy
everything bagel seasoning,
445
00:18:37,467 --> 00:18:40,233
that takes these veggies
to a level ten...
446
00:18:41,000 --> 00:18:42,367
stun.
447
00:18:42,367 --> 00:18:44,266
I've got a pan
of broccoli florets here
448
00:18:44,266 --> 00:18:47,500
and I'm gonna get them
so gosh darn crispy
449
00:18:47,500 --> 00:18:48,967
under the broiler,
450
00:18:48,967 --> 00:18:51,700
to the point where they just
melt in your mouth.
451
00:18:51,700 --> 00:18:54,100
All broccoli needs is
452
00:18:54,100 --> 00:18:55,767
a good glug of olive oil
453
00:18:55,767 --> 00:18:58,266
and a generous amount of salt.
454
00:18:58,266 --> 00:18:59,767
I'll toss this so that
455
00:18:59,767 --> 00:19:02,166
this broccoli is evenly coated
in the olive oil.
456
00:19:03,600 --> 00:19:05,967
I've got my broiler
going on high,
457
00:19:05,967 --> 00:19:07,767
and I'll stick it
into the broiler
458
00:19:07,767 --> 00:19:09,166
just for a few minutes
459
00:19:09,166 --> 00:19:11,033
until it gets super crisp.
460
00:19:12,266 --> 00:19:14,166
Now, in the short
amount of time
461
00:19:14,166 --> 00:19:15,800
that this broccoli
takes to broil,
462
00:19:15,800 --> 00:19:17,867
I'm gonna whip up
the other accoutrements.
463
00:19:17,867 --> 00:19:20,266
I've just got plain
Greek yogurt here,
464
00:19:20,266 --> 00:19:23,800
which will be just the perfect
creamy counterpart
465
00:19:23,800 --> 00:19:25,600
to the hot,
crispy broccoli.
466
00:19:25,600 --> 00:19:27,333
And it doesn't need much.
467
00:19:28,400 --> 00:19:30,266
I'll mix it with
a drizzle of olive oil
468
00:19:30,266 --> 00:19:31,767
for added richness,
469
00:19:31,767 --> 00:19:33,066
and salt and pepper.
470
00:19:37,567 --> 00:19:39,667
I'll plate the yogurt
underneath the broccoli
471
00:19:39,667 --> 00:19:42,367
so that the broccoli
stays crispy on top,
472
00:19:42,367 --> 00:19:43,367
and then also,
473
00:19:43,367 --> 00:19:45,367
when you wanna dip
the broccoli in the yogurt,
474
00:19:45,367 --> 00:19:46,166
it's all right there,
475
00:19:46,166 --> 00:19:46,967
in the same dish.
476
00:19:50,367 --> 00:19:52,066
I'll do a pretty swoop.
477
00:19:53,100 --> 00:19:54,367
Like that.
478
00:19:54,367 --> 00:19:55,400
The base is done.
479
00:19:55,400 --> 00:19:57,233
Let me check on my broccoli.
480
00:19:58,266 --> 00:19:59,333
Oh, yeah.
481
00:19:59,700 --> 00:20:00,800
I'll eat that.
482
00:20:00,800 --> 00:20:03,367
Look at all those
crispy little bits.
483
00:20:03,367 --> 00:20:04,934
Those are my favorites.
484
00:20:06,800 --> 00:20:09,567
That is a rustic
tangle of broccoli,
485
00:20:09,567 --> 00:20:10,700
if I ever saw one.
486
00:20:10,700 --> 00:20:12,967
I'll top it with everything
bagel seasoning
487
00:20:12,967 --> 00:20:16,300
that's been zhushed up
with Aleppo pepper
and lemon zest
488
00:20:16,300 --> 00:20:18,467
for a great fruity brightness.
489
00:20:18,467 --> 00:20:20,567
Couple of lemon wedges,
490
00:20:20,567 --> 00:20:21,934
and some hot sauce.
491
00:20:24,000 --> 00:20:25,000
Looks awesome.
492
00:20:25,000 --> 00:20:25,767
All right.
493
00:20:25,767 --> 00:20:27,567
Time to get this
dinner party started.
494
00:20:30,300 --> 00:20:31,100
Mmm.
495
00:20:31,100 --> 00:20:32,166
-Yum.
-[woman 1] Ooh.
496
00:20:32,166 --> 00:20:34,000
-This looks amazing.
-[woman 2] It does look good.
497
00:20:34,000 --> 00:20:36,166
-[woman 1] Wow!
-[woman 2] This is your
first harvest
498
00:20:36,166 --> 00:20:37,800
-with three kids?
-[Molly] Yes.
499
00:20:37,800 --> 00:20:39,900
-IT will be.
-[woman 1] Whoa! That's a lot.
500
00:20:39,900 --> 00:20:41,367
The broccoli's
my favorite.
501
00:20:41,367 --> 00:20:42,667
Mmm, it's so good.
502
00:20:42,667 --> 00:20:43,500
Who wants cake?
503
00:20:43,500 --> 00:20:44,700
[woman 2] I would love
some cake.
504
00:20:44,700 --> 00:20:47,000
[Molly] This is my ode
to a grain duster.
505
00:20:47,000 --> 00:20:48,667
-[woman 1] They're so pretty.
-[woman 2] Thank you.
506
00:20:48,667 --> 00:20:49,400
Mmm.
507
00:20:49,400 --> 00:20:50,800
Shall we pack
any leftovers up
508
00:20:50,800 --> 00:20:52,400
for the spouses?
509
00:20:52,400 --> 00:20:53,667
If there are any.
510
00:20:53,667 --> 00:20:54,767
Yeah, their pain.
511
00:20:54,767 --> 00:20:56,166
[all laughing]
512
00:20:56,166 --> 00:20:56,867
To harvest.
513
00:20:56,867 --> 00:20:57,800
-Yes.
-[woman 1] To harvest.
514
00:20:57,800 --> 00:20:58,600
To us.
515
00:20:58,600 --> 00:20:59,500
-Cheers.
-Cheers.
516
00:20:59,500 --> 00:21:00,467
-Thanks for coming.
-[laughing]