1 00:00:01,000 --> 00:00:02,166 [Molly] It's beet harvest season, 2 00:00:02,166 --> 00:00:04,867 and I've got tons of food in store for the farmers. 3 00:00:04,867 --> 00:00:06,066 Man, this is good stuff, Nick. 4 00:00:06,066 --> 00:00:07,567 It's great. 5 00:00:07,567 --> 00:00:11,266 [Molly] Like my chorizo and tot breakfast burritos drizzled with ranch, 6 00:00:11,266 --> 00:00:15,567 mouthwatering giant sausage pasta oozing with cheese. 7 00:00:15,567 --> 00:00:19,433 This is what I waited all harvest for. 8 00:00:19,900 --> 00:00:21,900 Yas, with an "A". 9 00:00:21,900 --> 00:00:25,467 A fresh and citrusy shaved fennel salad. 10 00:00:25,467 --> 00:00:29,600 And for dessert, my celebratory red beet reddish velvet cake 11 00:00:29,600 --> 00:00:33,433 with cream cheese frosting is truly un-beet-able. 12 00:00:35,266 --> 00:00:37,433 Happy harvest. Yay! 13 00:00:39,266 --> 00:00:40,967 Look at these beauties. 14 00:00:40,967 --> 00:00:43,400 Hey, this is me, Molly Yeh. 15 00:00:43,400 --> 00:00:46,467 This is my husband, Nick, this is our growing family, 16 00:00:46,467 --> 00:00:49,567 and this is our farm on the North Dakota- Minnesota border, 17 00:00:49,567 --> 00:00:52,166 the place where I eat, sleep and breathe food. 18 00:00:59,300 --> 00:01:01,400 It's beet harvest. 19 00:01:01,400 --> 00:01:02,467 We're in the home stretch, 20 00:01:02,467 --> 00:01:04,667 and I've got to get some fuel into these farmers 21 00:01:04,667 --> 00:01:06,300 so they can finish off strong. 22 00:01:06,300 --> 00:01:08,967 So I'm making one of my go-to harvest meals. 23 00:01:08,967 --> 00:01:12,100 My chorizo and tot breakfast burritos. 24 00:01:12,100 --> 00:01:15,367 They are hot, melty and meaty. 25 00:01:15,367 --> 00:01:17,867 Truly the ideal handheld situation 26 00:01:17,867 --> 00:01:19,800 to scarf on a tractor. 27 00:01:19,800 --> 00:01:23,467 I'm starting with one of the most important parts, the tots. 28 00:01:23,467 --> 00:01:27,066 And I'll bake them for a really long time 29 00:01:27,066 --> 00:01:28,900 so that they get extra crispy. 30 00:01:28,900 --> 00:01:30,867 Like, ignore what the package says. 31 00:01:30,867 --> 00:01:32,266 No offence to the package. 32 00:01:32,266 --> 00:01:35,867 But you wanna get them super, super, super crispy 33 00:01:35,867 --> 00:01:38,600 so that they hold up in the center of the burrito 34 00:01:38,600 --> 00:01:40,767 and they don't risk getting soggy. 35 00:01:40,767 --> 00:01:42,166 I'll season with a little salt and pepper. 36 00:01:43,200 --> 00:01:47,000 And then I'll bake at 425 degrees for 30 minutes 37 00:01:47,000 --> 00:01:49,033 until they're dark brown and crisp. 38 00:01:50,767 --> 00:01:53,000 While the tots crisp, I'll cook up my chorizo. 39 00:01:53,000 --> 00:01:55,467 I've got a skillet here heating over medium high heat. 40 00:01:55,467 --> 00:01:57,266 I'll add a drizzle of oil. 41 00:01:58,667 --> 00:02:01,266 We've got eight ounces of pork chorizo here, 42 00:02:01,266 --> 00:02:03,700 which is smoky, a little spicy 43 00:02:03,700 --> 00:02:05,700 and so, so flavorful. 44 00:02:05,700 --> 00:02:07,100 I'll break it up with my spoon 45 00:02:07,100 --> 00:02:09,367 into little pieces as it cooks. 46 00:02:09,367 --> 00:02:13,000 So harvest is the busiest time of year on the farm by far. 47 00:02:13,000 --> 00:02:14,767 Nick works these crazy hours, 48 00:02:14,767 --> 00:02:17,266 and he never has time to come in for an actual meal. 49 00:02:17,266 --> 00:02:22,266 So I'm always sending out big coolers of calories to him. 50 00:02:22,266 --> 00:02:27,967 And I quickly learned that anything that is meaty and cheesy and handheld 51 00:02:27,967 --> 00:02:29,567 is a win during harvest. 52 00:02:29,567 --> 00:02:32,467 So these burritos tick all the boxes. 53 00:02:34,000 --> 00:02:36,166 As this finishes up cooking, I'll chop up an onion 54 00:02:36,166 --> 00:02:37,533 just to get more flavor in there. 55 00:02:40,467 --> 00:02:43,066 What Nick has told me about these burritos is that 56 00:02:43,066 --> 00:02:45,667 if he forgets to eat them while they're still hot, 57 00:02:45,667 --> 00:02:48,667 he'll stick them inside the hood of the tractor 58 00:02:48,667 --> 00:02:50,934 and then reheat them that way. 59 00:02:51,567 --> 00:02:52,734 I thought that was silly. 60 00:02:54,567 --> 00:02:56,967 Stir this around and allow the onion to soften. 61 00:02:58,767 --> 00:03:00,166 I, kind of, like a breakfast burrito 62 00:03:00,166 --> 00:03:02,467 that's been sitting around for half an hour 63 00:03:02,467 --> 00:03:05,400 because everything melts and steams together. 64 00:03:05,400 --> 00:03:06,500 Mmm. 65 00:03:07,367 --> 00:03:10,367 The onion is soft and the chorizo is fully cooked. 66 00:03:10,367 --> 00:03:11,767 I'll remove it from the heat. 67 00:03:11,767 --> 00:03:14,166 Just set it aside in my bowl. 68 00:03:14,166 --> 00:03:16,533 I'll wipe up my skillet 'cause I'll use this to cook the eggs, too. 69 00:03:17,867 --> 00:03:20,166 I'll return the pan to the heat. 70 00:03:20,166 --> 00:03:23,266 I've got shredded mozzarella, which is super melty, 71 00:03:23,266 --> 00:03:26,066 and it's mild so it allows the chorizo to shine. 72 00:03:26,066 --> 00:03:28,266 And my big flour tortillas. 73 00:03:28,266 --> 00:03:30,767 Right. So to cook this, this is a really fun method. 74 00:03:30,767 --> 00:03:32,934 I'll add a drizzle of oil to my pan. 75 00:03:34,166 --> 00:03:37,600 A quarter of the chorizo and onion mixture. 76 00:03:37,600 --> 00:03:39,367 I'll scatter it out evenly. 77 00:03:41,000 --> 00:03:42,000 And then I'll pour in enough egg 78 00:03:42,000 --> 00:03:44,767 to cover the surface of the pan. 79 00:03:44,767 --> 00:03:47,100 These are just beaten with salt and pepper. 80 00:03:47,100 --> 00:03:49,767 I'll tilt it so that goes all the way to the edges. 81 00:03:52,166 --> 00:03:53,266 I'll sprinkle with cheese. 82 00:03:54,367 --> 00:03:56,100 And I love using mozzarella here. 83 00:03:56,100 --> 00:03:58,300 It's melty, it's mild. 84 00:03:58,300 --> 00:04:02,100 And then the cheese and the egg, which hasn't fully set yet, 85 00:04:02,100 --> 00:04:04,700 will help glue on the tortilla. 86 00:04:04,700 --> 00:04:07,834 Before the egg fully sets, I'll press the tortilla on. 87 00:04:09,700 --> 00:04:12,500 And I should mention that I'm doing this on a non-stick skillet, 88 00:04:12,500 --> 00:04:14,800 which makes everything easier. 89 00:04:14,800 --> 00:04:18,634 I'll brush the top of the tortilla with a thin layer of oil. 90 00:04:21,367 --> 00:04:23,100 Once the egg is fully set on the bottom, 91 00:04:23,100 --> 00:04:25,367 and I know that by wiggling the pan, 92 00:04:25,367 --> 00:04:27,400 and it's no longer sticking to the pan, 93 00:04:27,400 --> 00:04:28,367 it's ready to flip. 94 00:04:28,367 --> 00:04:30,400 So I'll get under here with my fish spat 95 00:04:30,400 --> 00:04:32,567 and swiftly, I'm gonna commit. 96 00:04:32,567 --> 00:04:35,000 Flip it. [mimics fanfare] 97 00:04:35,000 --> 00:04:38,166 I'll allow the tortilla to get golden crisp on the bottom. 98 00:04:38,166 --> 00:04:41,934 I love the way that the tortilla gets lightly fried. 99 00:04:43,467 --> 00:04:47,300 There's still some chorizo juices at the bottom there. 100 00:04:47,300 --> 00:04:48,967 [grunts] 101 00:04:48,967 --> 00:04:50,367 I mean, I'm making these for the farmers, 102 00:04:50,367 --> 00:04:53,667 but I'm also, obviously, making one for me. 103 00:04:53,667 --> 00:04:57,400 Now that the tortilla has some brown color on it... 104 00:04:57,400 --> 00:04:58,767 Oh, it looks good. 105 00:04:58,767 --> 00:05:01,266 I'll slide it out of the skillet. 106 00:05:01,266 --> 00:05:04,166 Grab my tots. Those are beautiful. 107 00:05:04,166 --> 00:05:07,600 And then pile tots right onto the center. 108 00:05:07,600 --> 00:05:11,200 Drizzle of sriracha, adds some nice color and heat. 109 00:05:11,200 --> 00:05:14,767 And then I'll roll this up into a tight little package. 110 00:05:14,767 --> 00:05:16,934 Oh, yeah, that looks so good. 111 00:05:18,300 --> 00:05:21,166 This one is not for Nick. This one is for me. 112 00:05:21,166 --> 00:05:22,634 But I need the sauces first. 113 00:05:24,000 --> 00:05:25,133 Gotta have salsa. 114 00:05:25,133 --> 00:05:28,567 I love tomatillo salsa with this because it's so bright. 115 00:05:28,567 --> 00:05:30,867 And then I figure if we're having tots, 116 00:05:30,867 --> 00:05:34,066 let's just go all in and have ranch on the side as well. 117 00:05:34,767 --> 00:05:36,467 Ready for this cross section. 118 00:05:36,467 --> 00:05:37,867 Ready for this crunch. 119 00:05:38,467 --> 00:05:40,967 Oh, yeah. Mmm. 120 00:05:40,967 --> 00:05:41,967 That looks good. 121 00:05:46,867 --> 00:05:47,767 Oh, yeah. 122 00:05:47,767 --> 00:05:49,433 Now we're talking. 123 00:05:49,867 --> 00:05:50,667 Here I go. 124 00:05:53,567 --> 00:05:54,967 Mmm-hmm. 125 00:05:56,000 --> 00:05:58,266 Mmm. It's so good. 126 00:05:58,266 --> 00:05:59,667 It's got all the food groups. 127 00:05:59,667 --> 00:06:01,934 Meat, cheese, eggs, tots and ranch. 128 00:06:02,667 --> 00:06:04,700 I'm in breakfast burrito bliss. 129 00:06:04,700 --> 00:06:05,667 I'm gonna make some more. 130 00:06:05,667 --> 00:06:06,767 I'll wrap them up in foil 131 00:06:06,767 --> 00:06:08,934 and then leave them for the farmers out in the shop. 132 00:06:15,600 --> 00:06:18,000 Molly brought us something here. 133 00:06:18,000 --> 00:06:21,100 -Okay, burrito. Tot burrito. -Awesome. 134 00:06:21,100 --> 00:06:23,667 -I like what I'm seeing so far. -Yeah, sure looks good. 135 00:06:27,600 --> 00:06:28,900 Man, this is good stuff, Nick. 136 00:06:28,900 --> 00:06:30,000 It's great. 137 00:06:30,000 --> 00:06:32,266 May have to take a nap before we head to the field. 138 00:06:36,300 --> 00:06:39,000 [Molly] Coming up, the secret to a red velvet cake 139 00:06:39,000 --> 00:06:40,667 without the food dye. 140 00:06:40,667 --> 00:06:42,467 Color me curious. 141 00:06:51,567 --> 00:06:55,166 The end of beet harvest is a major cause for celebration. 142 00:06:55,166 --> 00:06:57,867 And, obviously, any celebration needs cake. 143 00:06:57,867 --> 00:07:02,166 And even more obviously, any beet harvest celebration needs a beet cake. 144 00:07:02,166 --> 00:07:06,166 So I am making my beet reddish velvet cake. 145 00:07:06,166 --> 00:07:08,166 It's a super dense, moist cake 146 00:07:08,166 --> 00:07:10,900 with natural pretty pink color from the beets. 147 00:07:10,900 --> 00:07:14,200 And, in my opinion, the underrated flavor combination 148 00:07:14,200 --> 00:07:15,867 of beets and chocolate. 149 00:07:15,867 --> 00:07:17,467 I'll start on my cake batter 150 00:07:17,467 --> 00:07:19,400 by mixing up the dry ingredients. 151 00:07:19,400 --> 00:07:21,166 Two cups of cake flour, 152 00:07:21,166 --> 00:07:24,567 which contributes a light, tender crumb, 153 00:07:24,567 --> 00:07:27,166 and one-and-a-half cups of all-purpose flour 154 00:07:27,166 --> 00:07:28,834 so it's not overly light. 155 00:07:29,667 --> 00:07:31,900 Four teaspoons of Dutch cocoa powder. 156 00:07:31,900 --> 00:07:36,567 The earthiness of cocoa with the earthiness of beets is so delicious together. 157 00:07:36,567 --> 00:07:38,567 Four teaspoons of baking powder. 158 00:07:38,567 --> 00:07:40,667 And one-and-a-half teaspoons of kosher salt. 159 00:07:41,367 --> 00:07:43,333 And I'll whisk this to combine. 160 00:07:44,266 --> 00:07:47,767 Red velvet is the ultimate celebratory cake. 161 00:07:47,767 --> 00:07:49,667 I had it all the time growing up. 162 00:07:49,667 --> 00:07:52,200 And usually, when I would make it, I would use the whole thing. 163 00:07:52,200 --> 00:07:53,767 Bottle of red food coloring. 164 00:07:53,767 --> 00:07:58,767 But I wanted to use beets because the natural color is so gorgeous 165 00:07:58,767 --> 00:08:01,467 and there's the connection to the beet farm. 166 00:08:01,467 --> 00:08:04,300 Even though Nick grows white sugar beets 167 00:08:04,300 --> 00:08:07,367 and I'm using red beets, they're still related. 168 00:08:08,467 --> 00:08:10,000 All right. For my white ingredients, 169 00:08:10,000 --> 00:08:12,400 I'm starting with one cup of heavy cream. 170 00:08:12,400 --> 00:08:15,600 It adds so much fat that you don't ever have to worry 171 00:08:15,600 --> 00:08:17,300 about this cake drying out. 172 00:08:17,300 --> 00:08:19,166 And then I'm doubling down on the fat 173 00:08:19,166 --> 00:08:22,066 by adding three quarters of a cup of sour cream. 174 00:08:22,066 --> 00:08:24,200 My go-to celebration cake 175 00:08:24,200 --> 00:08:27,767 piles as much fat as possible into it 176 00:08:27,767 --> 00:08:30,467 without destabilizing the structure 177 00:08:30,467 --> 00:08:33,667 because there is nothing more terrifying than a dry cake. 178 00:08:33,667 --> 00:08:35,967 And then three quarters of a cup of beet juice. 179 00:08:35,967 --> 00:08:37,767 I'm just using store-bought beet juice. 180 00:08:37,767 --> 00:08:40,567 This isn't the juice from the can of pickled beets. 181 00:08:40,567 --> 00:08:43,100 This is beets that have been juiced. 182 00:08:43,100 --> 00:08:45,066 A tablespoon of vanilla. 183 00:08:45,867 --> 00:08:48,800 Whisk this up, let the beet drop. 184 00:08:48,800 --> 00:08:51,166 Look at how pretty that is. 185 00:08:51,867 --> 00:08:52,567 Right. 186 00:08:52,567 --> 00:08:53,867 Now, my third bowl. 187 00:08:53,867 --> 00:08:56,567 Really going far with the bowls, but it's worth it. 188 00:08:56,567 --> 00:08:59,900 I'll combine one cup of softened, unsalted butter 189 00:08:59,900 --> 00:09:03,200 with half a cup of softened coconut oil. 190 00:09:03,200 --> 00:09:04,300 This isn't fully melted. 191 00:09:04,300 --> 00:09:07,967 It's about the texture of my softened butter. 192 00:09:07,967 --> 00:09:11,266 And as an added bonus, since this is unrefined coconut oil, 193 00:09:11,266 --> 00:09:14,867 it'll provide some very subtle coconut flavor. 194 00:09:14,867 --> 00:09:17,567 Two cups of sugar. This is where the sugar beet comes in. 195 00:09:17,567 --> 00:09:21,000 So there's actually beets in two forms in this cake. 196 00:09:21,000 --> 00:09:25,767 I'll beat this on medium high for three to four minutes until it's pale and fluffy. 197 00:09:25,767 --> 00:09:27,000 Don't rush this step. 198 00:09:27,000 --> 00:09:28,867 Creating all these little air bubbles 199 00:09:28,867 --> 00:09:31,667 is what's gonna contribute to a fluffier cake once it bakes up. 200 00:09:37,100 --> 00:09:39,467 I'll add four eggs one at a time. 201 00:09:39,467 --> 00:09:41,200 Incorporating the eggs one at a time 202 00:09:41,200 --> 00:09:45,066 will ensure that they're getting fully mixed in and fully emulsified. 203 00:09:50,367 --> 00:09:52,233 I'll reduce the speed to low 204 00:09:53,600 --> 00:09:56,500 and then incorporate the dry ingredients and the wet ingredients 205 00:09:56,500 --> 00:09:58,634 in three alternating additions. 206 00:10:06,300 --> 00:10:09,967 It's coming together. Look at this gorgeous color. 207 00:10:11,667 --> 00:10:15,166 I'll get this off of my mixer and finish up mixing by hand. 208 00:10:15,166 --> 00:10:18,133 And this ensures that I don't overmix the cake batter. 209 00:10:21,400 --> 00:10:23,867 I've got three eight-inch cake pans here 210 00:10:23,867 --> 00:10:26,600 that are greased and lined on the bottom with parchments. 211 00:10:26,600 --> 00:10:29,266 I always line my cake pans with parchment 212 00:10:29,266 --> 00:10:30,600 because there is nothing worse 213 00:10:30,600 --> 00:10:32,767 than putting in a ton of energy 214 00:10:32,767 --> 00:10:36,667 to make a cake batter and then having it stick to the bottom. 215 00:10:36,667 --> 00:10:39,133 I'll divide the batter up evenly between the pans. 216 00:10:41,467 --> 00:10:42,734 The shade is gorgeous. 217 00:10:43,767 --> 00:10:46,000 Is it pink? Is it light red? 218 00:10:46,000 --> 00:10:47,734 Is light red the same thing as pink? 219 00:10:48,266 --> 00:10:49,533 Is a hot dog a sandwich? 220 00:10:53,166 --> 00:10:54,867 I'll spread these out evenly. 221 00:10:54,867 --> 00:10:56,166 One thing I love about this batter 222 00:10:56,166 --> 00:10:59,100 is that it doesn't dome too much in the oven, 223 00:10:59,100 --> 00:11:00,600 and that's a sign of the fact 224 00:11:00,600 --> 00:11:03,533 there is a lot of fat in this batter. 225 00:11:05,800 --> 00:11:08,600 I'll stick these in the oven now at 350 degrees 226 00:11:08,600 --> 00:11:12,467 for 32 minutes until the centers spring back when you poke 'em. 227 00:11:12,467 --> 00:11:15,066 And in the meantime, I'll make my cream cheese frosting. 228 00:11:23,500 --> 00:11:26,567 I've got my go-to cream cheese frosting recipe here. 229 00:11:26,567 --> 00:11:28,800 It's just butter, powdered sugar, 230 00:11:28,800 --> 00:11:31,767 salt, cream cheese and vanilla extract. 231 00:11:31,767 --> 00:11:33,000 My cakes are fully cooled. 232 00:11:33,000 --> 00:11:34,367 I'll level them now, 233 00:11:34,367 --> 00:11:36,834 which will give me an even surface for stacking them up. 234 00:11:38,600 --> 00:11:39,600 Mmm. 235 00:11:39,600 --> 00:11:41,266 Right. Time to decorate. 236 00:11:41,266 --> 00:11:44,700 I'll stack up my cakes, frosting in between the layers and all over 237 00:11:44,700 --> 00:11:46,734 to give me a blank canvas. 238 00:11:48,266 --> 00:11:50,266 And then, for the fun part, 239 00:11:50,266 --> 00:11:52,166 I've dyed some American buttercream 240 00:11:52,166 --> 00:11:54,367 -four colors to jazz it up. -Phew. 241 00:11:54,367 --> 00:11:56,767 I'll use a petal tip for the blue and red, 242 00:11:56,767 --> 00:11:58,800 giving it fringy frills. 243 00:11:58,800 --> 00:12:01,200 A star tip with the gold to make a shell border. 244 00:12:01,200 --> 00:12:04,667 A small round tip for my teal dollops. 245 00:12:04,667 --> 00:12:08,000 Sweet maraschino cherries on top for the kid in all of us. 246 00:12:08,000 --> 00:12:10,033 And sprinkles. Heck yes! 247 00:12:11,300 --> 00:12:13,667 Happy harvest. 248 00:12:13,667 --> 00:12:16,567 Next, my totally tubular pasta dish 249 00:12:16,567 --> 00:12:18,834 will warm you to the core. 250 00:12:26,500 --> 00:12:28,667 For the gargantuan vat of carbohydrates 251 00:12:28,667 --> 00:12:31,000 that every farmer needs after harvest, 252 00:12:31,000 --> 00:12:34,200 I am making my giant sausage pasta. 253 00:12:34,200 --> 00:12:36,767 It's so creamy and cheesy and meaty. 254 00:12:36,767 --> 00:12:39,066 It's one of those "get it away from me" dishes 255 00:12:39,066 --> 00:12:41,367 because I can't stop eating it. 256 00:12:41,367 --> 00:12:44,867 It might be within my top 15 bites of all time. 257 00:12:44,867 --> 00:12:45,967 I love it. 258 00:12:45,967 --> 00:12:49,400 To start, I'm browning two pounds of Italian sausage, 259 00:12:49,400 --> 00:12:52,166 which provides so much flavor. 260 00:12:52,166 --> 00:12:55,266 You can put sausage into anything, and I would eat it. 261 00:12:55,266 --> 00:12:58,834 Now that it's fully cooked, I'll remove it from my pan. 262 00:13:02,166 --> 00:13:05,266 To my pot, with all of those scrumptious sausage juices, 263 00:13:05,266 --> 00:13:07,734 I'll dump in a bunch of little tomatoes, 264 00:13:07,734 --> 00:13:11,834 which will cook down and create some juicy moments of respite 265 00:13:11,834 --> 00:13:14,500 from all of the creaminess surrounding it. 266 00:13:14,500 --> 00:13:16,266 I'll allow these to heat. 267 00:13:17,166 --> 00:13:20,834 I love all these different colors of tomatoes. 268 00:13:20,834 --> 00:13:23,166 These tomatoes are starting to soften and burst. 269 00:13:23,934 --> 00:13:25,767 I'll pile in some spinach. 270 00:13:25,767 --> 00:13:28,100 We have some baby spinach here 271 00:13:28,100 --> 00:13:29,567 that I'll cook down. 272 00:13:29,567 --> 00:13:31,767 It'll prevent me from feeling super bad 273 00:13:31,767 --> 00:13:34,200 for eating all of this pasta. 274 00:13:34,200 --> 00:13:38,333 And I love the flavor of spinach, and sausage and cheese. 275 00:13:39,567 --> 00:13:40,600 I'll add some salt, 276 00:13:40,600 --> 00:13:42,100 which will draw the moisture out of the spinach 277 00:13:42,100 --> 00:13:43,500 and help it wilt. 278 00:13:43,500 --> 00:13:47,333 I'll stir it around to get everything coated in that sausage fat. 279 00:13:47,867 --> 00:13:49,066 This pasta has it all. 280 00:13:49,066 --> 00:13:50,367 It could totally be a hot dish 281 00:13:50,367 --> 00:13:52,600 because it has all the elements. 282 00:13:52,600 --> 00:13:54,600 It's got a protein, the sausage, 283 00:13:54,600 --> 00:13:56,600 it's got the veggies, it's got the pasta, 284 00:13:56,600 --> 00:13:59,033 and then the creamy sauce that holds it all together. 285 00:13:59,367 --> 00:14:01,467 So heck yeah. 286 00:14:01,467 --> 00:14:03,166 The spinach and tomatoes are cooked down. 287 00:14:03,166 --> 00:14:04,367 I'll get these out of the braiser 288 00:14:04,367 --> 00:14:06,567 and toss them right in with the sausage. 289 00:14:06,567 --> 00:14:07,934 Okay. 290 00:14:07,934 --> 00:14:10,467 I'll start to build my cream sauce now, beginning with the roux. 291 00:14:10,467 --> 00:14:15,166 And I'm using a combination of both butter and olive oil to get both flavors. 292 00:14:15,166 --> 00:14:16,367 It's really tasty. 293 00:14:16,367 --> 00:14:18,233 I'll toss in some garlic. 294 00:14:20,166 --> 00:14:21,400 And stir it around. 295 00:14:21,400 --> 00:14:22,934 Between the butter and the olive oil 296 00:14:22,934 --> 00:14:24,467 and the sausage fat and the garlic, 297 00:14:24,467 --> 00:14:27,166 my nose is having its own little party right now. 298 00:14:27,166 --> 00:14:30,000 And then five tablespoons of all-purpose flour 299 00:14:30,000 --> 00:14:32,667 will combine with the fat to create that roux, 300 00:14:32,667 --> 00:14:35,567 which is gonna thicken up my sauce. 301 00:14:35,567 --> 00:14:37,467 Always get around and allow the flour 302 00:14:37,467 --> 00:14:39,000 to toast for a minute or two 303 00:14:39,000 --> 00:14:41,000 so that that flour flavor can cook off. 304 00:14:42,667 --> 00:14:44,367 Then I'll pour in two cups of heavy cream 305 00:14:44,367 --> 00:14:48,000 and two cups of whole milk while I whisk continuously so that it thickens. 306 00:14:53,066 --> 00:14:55,667 Sometimes the end of harvest can sneak up on you. 307 00:14:55,667 --> 00:14:57,467 And you think it's a few days away, 308 00:14:57,467 --> 00:14:59,200 but then Nick calls, and he's like, 309 00:14:59,200 --> 00:15:01,000 "We got a lot done in the middle of the night 310 00:15:01,000 --> 00:15:02,100 so we're gonna be done tonight 311 00:15:02,100 --> 00:15:04,867 and we have to have our feast tonight." 312 00:15:04,867 --> 00:15:06,133 And I'm like, "Ahhh!" 313 00:15:07,100 --> 00:15:08,867 Mobilize. 314 00:15:08,867 --> 00:15:11,367 This is thick enough to coat the back of a spoon now, 315 00:15:11,367 --> 00:15:13,100 which is exactly where I want it. 316 00:15:13,100 --> 00:15:15,867 I'll sprinkle in some grated Pecorino Romano, 317 00:15:15,867 --> 00:15:19,000 which is sharp and so tasty. 318 00:15:19,000 --> 00:15:21,367 A bit of dried oregano. 319 00:15:21,367 --> 00:15:23,567 It's great, earthy depth. 320 00:15:23,567 --> 00:15:24,667 Some black pepper. 321 00:15:29,767 --> 00:15:31,100 And then a couple of good splashes 322 00:15:31,100 --> 00:15:33,500 of my reserved pasta cooking water. 323 00:15:33,500 --> 00:15:35,166 Has some starch in it. 324 00:15:35,166 --> 00:15:36,400 It'll loosen up the sauce 325 00:15:36,400 --> 00:15:38,533 and it will help the sauce bind to the pasta. 326 00:15:39,400 --> 00:15:41,300 Okay, I'm ready to add the pasta. 327 00:15:41,300 --> 00:15:45,467 I've got these gigantic tubes of pasta, called paccheri, 328 00:15:45,467 --> 00:15:47,000 which are so gleeful. 329 00:15:47,000 --> 00:15:51,266 And I've cooked them a few minutes short of the packaged directions 330 00:15:51,266 --> 00:15:54,367 because they will continue cooking once this is in the oven. 331 00:15:55,867 --> 00:15:57,667 These things are the perfect size 332 00:15:57,667 --> 00:16:01,100 for one huge, sloppy bite. 333 00:16:01,100 --> 00:16:02,734 I'll pile in the sausage and veggies. 334 00:16:03,767 --> 00:16:05,734 Oh, look at all those pretty colors. 335 00:16:06,367 --> 00:16:07,500 They're just gonna look prettier 336 00:16:07,500 --> 00:16:10,367 when they're behind a veil of sauce. 337 00:16:10,367 --> 00:16:12,467 I'll toss all of this together to coat. 338 00:16:13,367 --> 00:16:17,066 This is what I waited all harvest for. 339 00:16:18,166 --> 00:16:21,166 I mean, I worked hard this harvest, too. 340 00:16:21,166 --> 00:16:24,300 I did two week straight of bedtimes for both of the kids 341 00:16:24,300 --> 00:16:26,166 just by myself. 342 00:16:26,166 --> 00:16:27,467 And a lot of dishes. 343 00:16:27,467 --> 00:16:29,400 Normally, Nick does the dishes. 344 00:16:29,400 --> 00:16:31,634 During harvest, I have to do all the dishes. 345 00:16:33,266 --> 00:16:36,934 I'll dollop on some ricotta for another quality of creaminess. 346 00:16:39,266 --> 00:16:43,100 It's just gonna be standalone pools of creaminess. 347 00:16:43,100 --> 00:16:45,567 Getting so excited for this, if you couldn't tell. 348 00:16:48,367 --> 00:16:50,233 Some more Pecorino. 349 00:16:50,667 --> 00:16:52,266 Make it rain. 350 00:16:52,266 --> 00:16:54,066 Yes, yes. 351 00:16:54,066 --> 00:16:56,266 [grunts] Yes! 352 00:16:56,266 --> 00:16:58,667 I'm gonna get this in the oven now at 400 degrees 353 00:16:58,667 --> 00:17:03,333 for 25 of the hardest minutes I've ever had to wait in my life. 354 00:17:04,467 --> 00:17:05,900 Yeah. 355 00:17:07,166 --> 00:17:10,400 Still to come, my version of a simple Sicilian salad 356 00:17:10,400 --> 00:17:13,133 that slams your mouth with brightness. 357 00:17:20,300 --> 00:17:21,867 To provide balance and brightness 358 00:17:21,867 --> 00:17:23,266 at our end-of-harvest dinner, 359 00:17:23,266 --> 00:17:26,066 I'm tossing together a big fennel salad, 360 00:17:26,066 --> 00:17:27,500 which is so fresh. 361 00:17:27,500 --> 00:17:30,400 And it's got loads of juicy grapefruit. 362 00:17:30,400 --> 00:17:31,967 I love this salad so much. 363 00:17:31,967 --> 00:17:35,734 I literally shovel it into my mouth in big, sloppy bites. 364 00:17:35,734 --> 00:17:38,033 To start, I'm thinly slicing some fennel bulbs. 365 00:17:39,266 --> 00:17:42,367 I love fennel because it gets super crisp. 366 00:17:42,367 --> 00:17:45,867 It's a little bit sweet, and it has that great licorice flavor. 367 00:17:45,867 --> 00:17:47,300 It's very refreshing. 368 00:17:47,300 --> 00:17:49,200 I've already sliced up some fennel bulbs 369 00:17:49,200 --> 00:17:50,567 as well as some red onion. 370 00:17:50,567 --> 00:17:52,867 And I have them soaking in ice water, 371 00:17:52,867 --> 00:17:54,834 which mellows the flavor of the onion, 372 00:17:54,834 --> 00:17:57,767 and it also crisps up this whole situation 373 00:17:57,767 --> 00:18:00,266 so that it is extra refreshing. 374 00:18:02,166 --> 00:18:04,600 I'll toss these right into the ice water. 375 00:18:04,600 --> 00:18:08,000 Let them mingle while I make the dressing. 376 00:18:08,000 --> 00:18:10,867 I've got some segmented grapefruit and orange here. 377 00:18:10,867 --> 00:18:12,600 And I've reserved a bit of the juice, 378 00:18:12,600 --> 00:18:14,834 which I'll start with in my dressing. 379 00:18:14,834 --> 00:18:18,200 I'll combine it with two tablespoons of sherry vinegar. 380 00:18:18,200 --> 00:18:19,934 A little zingy Dijon, 381 00:18:19,934 --> 00:18:23,467 which will help the dressing come together and emulsify. 382 00:18:23,467 --> 00:18:24,834 And some salt and pepper. 383 00:18:27,567 --> 00:18:29,266 And I'll whisk this continuously 384 00:18:29,266 --> 00:18:32,367 while I drizzle in a few tablespoons of olive oil 385 00:18:32,367 --> 00:18:34,567 so that it can emulsify and thicken. 386 00:18:34,567 --> 00:18:35,934 This is a super light dressing, 387 00:18:35,934 --> 00:18:38,066 just glosses over the veggies 388 00:18:38,066 --> 00:18:41,166 and makes them the best versions of themselves. 389 00:18:41,166 --> 00:18:46,166 I'll add in some finely chopped fresh parsley and my fennel fronds. 390 00:18:46,166 --> 00:18:47,567 I'll use some of them in the dressing. 391 00:18:47,567 --> 00:18:50,767 And then I think they're so pretty to finish a salad with 392 00:18:50,767 --> 00:18:53,100 so I'll save some for the end. 393 00:18:54,200 --> 00:18:55,233 I'll combine this. 394 00:18:58,467 --> 00:19:00,533 I'll drain my fennel and onion. 395 00:19:03,100 --> 00:19:04,667 I'll add in my citrus. 396 00:19:04,667 --> 00:19:07,166 I've got some orange and grapefruit here. 397 00:19:07,166 --> 00:19:08,767 Grapefruit reminds me of being pregnant 398 00:19:08,767 --> 00:19:11,734 'cause it was my biggest pregnancy craving. 399 00:19:11,734 --> 00:19:14,834 Some almonds will add some heft to the salad. 400 00:19:14,834 --> 00:19:17,100 I'll drizzle in my dressing and toss to coat. 401 00:19:20,467 --> 00:19:23,133 This is such a satisfying salad. 402 00:19:23,600 --> 00:19:24,467 Oh, yeah. 403 00:19:24,467 --> 00:19:26,967 It's such a great combination of flavors. 404 00:19:26,967 --> 00:19:28,033 I'll plate it up. 405 00:19:30,400 --> 00:19:32,433 I'll finish with my fennel fronds. 406 00:19:33,467 --> 00:19:35,734 Yeah! Let's rage. 407 00:19:41,500 --> 00:19:43,934 This is the pasta dance. 408 00:19:46,033 --> 00:19:48,100 What? 409 00:19:48,934 --> 00:19:50,166 This! This! 410 00:19:51,967 --> 00:19:54,834 This is the pasta of my dreams. 411 00:19:55,667 --> 00:19:57,734 These are some lucky farmers. 412 00:19:57,734 --> 00:20:00,433 I'll finish with some crushed red pepper. 413 00:20:00,867 --> 00:20:02,367 Yas, with an "A". 414 00:20:02,367 --> 00:20:04,867 Look at how bubbly that is. 415 00:20:04,867 --> 00:20:08,233 Oh, my good gosh. Cheese! Let's eat. 416 00:20:10,867 --> 00:20:14,166 [Roxanne] It looks so delicious. 417 00:20:14,166 --> 00:20:15,266 [Molly] Happy harvest. 418 00:20:15,266 --> 00:20:17,967 -Happy harvest. -Happy harvest. 419 00:20:17,967 --> 00:20:21,467 [Roxanne] Oh, Molly, you outdid yourself again. 420 00:20:21,467 --> 00:20:24,667 You know, I love the citrus with the pasta. 421 00:20:24,667 --> 00:20:28,266 -It's just such a beautiful balance. -[Molly] Mmm-hmm. 422 00:20:28,266 --> 00:20:31,166 [Nick] We've had some pretty crazy harvests over the years. 423 00:20:31,166 --> 00:20:34,200 -It was nice to get done before it snowed this time. -[Molly] Mmm-hmm. 424 00:20:34,200 --> 00:20:37,867 There have been times when we did not get done before it snowed. 425 00:20:37,867 --> 00:20:39,467 -[Molly] And what happened? -[Nick] But you've just gotta 426 00:20:39,467 --> 00:20:40,734 dig around, looking for the... 427 00:20:40,734 --> 00:20:43,100 Where are those darn beets? They're under here somewhere. 428 00:20:44,767 --> 00:20:45,867 [Molly] Okay, who wants cake? 429 00:20:45,867 --> 00:20:47,367 -[Roxanne] Yes, please. -[Roger] I want cake. 430 00:20:47,367 --> 00:20:49,967 -Oh, perfect. -That looks beautiful. 431 00:20:49,967 --> 00:20:51,166 [Molly] Yes. 432 00:20:51,166 --> 00:20:54,166 It almost makes me wanna go through harvest all over again 433 00:20:54,166 --> 00:20:56,667 -just to have another bite of this cake. -I'm honored. 434 00:20:56,667 --> 00:20:58,100 -Cheers to harvest. -Cheers to harvest. 435 00:20:58,100 --> 00:21:00,066 Cheers to harvest.